OLYMPUS DIGITAL CAMERA A link to a recipe for fingerling potatoes, crispy or not. SmittenKitchen is a great resource for all things, including potatoes. And the Guardian‘s 10 Best New Potatoes recipes – for those tender spring potatoes.

Potato Leek Soup, adapted from seriouseats.com.

  • 2 tablespoons unsalted butter
  • 2 large leeks, white and pale green parts only, rinsed and roughly chopped
  • 1 quart chicken stock
  • 2 medium potatoes, peeled and cut into quarters (about 3/4 pound)
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 1 cup buttermilk
  • 1/2 cup heavy cream
  • 1/2 teaspoon freshly ground nutmeg

    Heat butter in a large saucepan over medium heat until melted. Add leeks, reduce heat to low, and cook, stirring frequently, until very soft but not browned, 10 to 15 minutes. Add stock, potatoes, and bay leaf, and season lightly with salt and pepper. Bring to a boil over high heat, reduce to a gentle simmer, cover, and cook until potatoes are fall-apart tender, about 15 minutes. Use either a ricer or a blender to blend the potatoes until completely smooth. Whisk in buttermilk and heavy cream. Whisking frequently, bring soup to a simmer over medium-high heat. Whisk in grated nutmeg. Season to taste with salt and pepper and serve with chives or scallions.OLYMPUS DIGITAL CAMERA

    Herbed New Potatoes This is a recipe modified from Bon Appetit magazine.

  • 3 pounds small, new potatoes, scrubbed (cut, if necessary, into 1″ pieces)
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced (or equivalent with garlic scapes)
  • 6 tablespoons mixed chopped fresh herbs (such as parsley, dill, and/or chives)

Steam potatoes until tender, about 9 minutes.  Can be made 2 hours ahead. Let stand at room temperature.

Heat oil in large skillet over medium-high heat. Add garlic and stir 30 seconds. Add potatoes and herbs; sprinkle lightly with salt and pepper. Sauté until potatoes are heated through and golden, about 8 minutes. Season with salt and pepper. Transfer to bowl and serve.
Potatoes Gratin, a Jacques Pepin.  With as much milk and cream as this has, there is no wonder it’s a favorite. Yukon Gold works well, but we’ve had great success using mixed varieties.
  • 1 3/4 pounds potatoes
  • 2 1/2 cups milk
  • 2–3 garlic cloves, crushed, and finely chopped (1 1/2 teaspoons)
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup heavy cream

Preheat the oven to 375 degrees.

Peel the potatoes and slice them 1/8 inch thick, by hand, with a vegetable slicer, or with the slicing blade of a food processor. Do not wash the slices.

Combine the potato slices, milk, garlic, salt, and pepper in a large saucepan and bring to a boil, stirring gently to separate the slices and prevent the mixture from scorching. It will thicken as it reaches a boil.

Pour the potato mixture into a 6-cup gratin dish, and pour the cream on top. Place the dish on a baking sheet and bake for 1 hour, or until most of the liquid is absorbed and the potatoes are tender when pierced with a fork. Let the potatoes rest for 20 to 30 minutes before serving.

Salt-Crusted Potatoes with Cilantro Mojo a simple, but fancy Spanish finger-food appetizer (tapas!) modified from Food52.com, originally published in José Pizarro’s Spanish Flavors.
Salt-crusted potatoes:
  • 2-3 pounds evenly sized new potatoes, scrubbed but unpeeled
  • Sea salt
Cilantro Mojo:
  • 3 large garlic cloves (or use garlic scapes!), roughly chopped
  • 1 green chili pepper, seeded and chopped
  • Leaves from a bunch of fresh cilantro, roughly chopped
  • 1 teaspoon freshly ground cumin seeds
  • Scant 1/2 cup extra-virgin olive oil
  • 2 teaspoons white wine vinegar
Put the potatoes into a wide, shallow pan in which they t in a single layer. Add 2 tablespoons salt and 1 quart cold water (just enough to cover), bring to a boil, and leave to boil rapidly until the water has evaporated. Then turn the heat to low and continue to cook for a few minutes, gently turning the potatoes over occasionally, until they are dry and the skins are wrinkled and covered in a thin crust of salt. While the potatoes are cooking, make the cilantro mojo. Put the garlic, green chili pepper, and 1 teaspoon salt in a mortar, and pound into a paste. Add the cilantro leaves, and pound until they are incorporated into the paste. Add the cumin, and gradually mix in the oil to make a smooth sauce. Just before serving, add the vinegar, and spoon into a small bowl. Pile the hot potatoes onto a plate and serve with the mojo, rub on as much salt from the potatoes as you wish before dipping them in the sauce.



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