Seasonal Recipe: Apple Potato Pancakes

Autumn apple picking yields plenty of harvest for apple potato pancakes – warm, crispy treats that are perfect for fall!

Potato pancakes are prepared tons of different ways throughout Europe and the Middle East, with German and Polish cuisine most notably pairing them with applesauce or something sweet. They traditionally contain a mix of shredded potatoes, onions, egg, and flour, but this twist on the original is perfect for the season.

Serve these delights with homemade applesauce for breakfast or as a side dish with dinner (hint: pork chops). One more tip: fry them in batches to avoid crowding the pan, and keep the cooked pancakes warm in a 200-degree oven in the meantime.  Scroll down below for the full recipe...

Apple Potato Pancakes

(makes 12 servings)

Ingredients:

• 2 large russet potatoes
• 2 medium Empire, Fuji, or handpicked apples that are sweet and firm
• 1 large egg, beaten
• 3 tablespoons flour
• 2 teaspoons sugar
• 1/2 teaspoon salt, plus more, to taste
• 1/4 teaspoon freshly ground black pepper
• Vegetable oil

Directions:

1. Line a baking sheet with brown paper and set aside. The brown paper helps absorb excess oil post-frying while keeping them crispy until you're ready to serve them.

2. Peel and grate the potatoes into a large bowl. Then, peel and grate the apples into the same bowl. After you've finished grating, squeeze as much water and juice out of the potatoes and apples as you can, until you're left with a mixture that's relatively dry.

3. Add the beaten egg, flour, sugar, salt, and pepper to the bowl. Stir gently to combine all of the ingredients, making sure that the flour has been completely incorporated.

4. With your hands, form pancakes about two inches in diameter and 1/2-inch thick. Place the formed pancakes in a single layer on a plate.

5. In a large skillet, heat vegetable oil over medium heat until it begins to shimmer. Gently place the pancakes in the skillet, giving them plenty of room to brown.

6. Cook the pancakes until they achieve a golden brown color, about two minutes on each side.

7. Move the pancakes to the baking sheet and sprinkle each pancake with a bit of salt. Put the pancakes in the oven to stay warm while you continue cooking the remaining pancakes.

8. Serve hot or warm, with your choice of condiment. The most popular choices are typically applesauce or sour cream, but a nice jam or even corned beef hash would be just as delicious! 

Delicious Side Dish: Scalloped Potatoes

This cheesy, creamy, decadent side is also sometimes called potatoes au gratin. The 'au gratin' is a reference to the browned crust that forms on the top from baking. This dish is often an incredibly heavy, rich side, so we sought to lighten it up somehow.

The solution we found: a 50/50 mix of heavy cream and chicken broth. Keep reading below for our favorite scalloped potatoes recipe...

Scalloped Potatoes Recipe

(makes 6-8 servings)

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion minced
• 2 gloves garlic minced
• 1 tablespoon chopped fresh thyme
• 1 1/4 teaspoons table salt
• 1/4 teaspoon ground black pepper
• 2 1/2lbs russet potatoes peeled and sliced into about 1/8" thick rounds
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 2 bay leaves
• 1 cup grated sharp cheddar cheese
• 1/2 cup parmesan cheese

Directions

1. Preheat oven to 425F
2. Melt butter in a large Dutch oven over medium-high heat until the foaming subsides.
3. Add onion and cook while stirring occasionally until lightly browned and soft (about 4 minutes).
4. Add garlic, thyme, salt, and pepper. Cook for about another 30 seconds.
5. Add potatoes, chicken broth, cream, and bay leaves. Bring to a simmer.
6. Cover, reduce heat to medium-low, and simmer for about 10 minutes. discard bay leaves.
7. Transfer the mixture to an 8"x8" baking dish and press into an even layer.
8. Sprinkle the top evenly with cheese.
9. Bake in oven about 16 minutes until the cream is bubbling around the edges and the top is golden brown.
10. Let cool 10 minutes before serving.
11. Enjoy!

Creative Side Dish: Hasselback Potatoes

Potatoes are a wonderfully versatile starch. They can be roasted, fried, mashed, baked whole, and cooked so many other ways. We're sharing a variation that many have never tried: the hasselback potato. This fantastic potato variation originates from Hasselbacken: a restaurant in Stockholm, Sweden.

A hasselback potato is a form of baked potato with slits cut throughout (see the photo below). This inventive way of baking a potato creates a crisp outer edge, a tender inside, and it allows for seasoning to spread throughout the entire potato for an overall delicious dish. This creative-looking side is certain to be a conversation starter, and best of all it isn't that complicated: it only involves a few extra steps. Keep reading below for our favorite recipe...

Hasselback Potato Recipe

(makes 8 servings)

Ingredients

• 8 long baking potatoes
• 1/4 cup Parmesan cheese
• 1/2 cup fine bread crumbs
• 5 tablespoons butter, melted
• 1 teaspoon paprika
• Kosher salt to taste

Directions

1. Preheat the oven to 450F, and grease a shallow baking dish.
2. Peel the potatoes, and place them in a bowl of cold water to prevent browning.
3. Remove a potato from the bowl with a slotted spoon. Keeping the potato in the spoon, rest it on a cutting board. Using a paring knife, make slices in the potato about 1/8" to 1/4" apart, making sure to not cut all the way through the potato. Make the cuts about 2/3 to 1/2 of the way through the potato (alternatively, cut to the edge of the slotted spoon).
4. Return the potato to the bowl of water, and repeat with the rest of the potatoes.
5. Gently flex the potato fans under running, cold water (being careful to not break the potato apart).
6. Pat the potatoes dry with a paper towel before baking.
7. Place the Parmesan cheese, bread crumbs, 1 tablespoon melted butter, paprika, and salt in a blender or food processor. Process until well blended.
8. Brush the prepared potatoes with 2 tablespoons melted butter, making sure to get some between the fans of the potatoes.
9. Pat the tops of the potatoes with the bread crumb mixture.
10. Place the potatoes in the oiled baking dish, cover with aluminum foil, and bake for 20 minutes.
11. Remove the foil and bake for an additional 15 minutes, or until they turn crispy and the flesh is soft.
12. To serve, drizzle with remaining 2 tablespoons melted butter, and garnish with fixings like parsley, or bacon (if you want to make them fully loaded).
13. Enjoy!

Starter Recipe: Slow-Cooked Cheesy Potato Soup

Here's a hearty soup that's perfect when you have little time or energy to devote to the kitchen! This recipe involves a simple combination of potatoes, bacon and cheese, thrown together in the crock pot to create a savory starter.

The trick to this recipe is to let the potato and onion cook, then for the final steps just mash them together and add in the milk and cheese about 20 to 30 minutes before serving. This will give you the right consistency without sacrificing any of the flavor. If you want to make the soup a little more chunky, pull some of the potato bits out before mashing, and add them back in with the milk and cheese. Keep reading below for our favorite recipe...

Slow Cooked Cheesy Potato Soup

(makes 8 servings)

Ingredients

• 3 slices bacon
• 1 cup onion, chopped
• 1 medium stalk celery, diced
• 3 lbs baking potatoes, peeled and cut into 1/4" chunks
• 1/2 cup water
• 3 1/2 cups chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons flour
• 2 cups milk
• 1 cup shredded cheddar cheese
• Chives, sour cream, bacon, and/or cheese for garnish

Directions

1. Cook bacon in a large skillet until crisp. Remove from pan, keeping 3 teaspoons of drippings behind. Crumble bacon and store in fridge.
2. Add onion and celery to the pan, and saute until tender.
3. Place potato, onion, and celery in a slow cooker coated with cooking spray, then add water, chicken broth, salt, and pepper.
4. Cook covered on low for 8 hours, or until the potatoes are tender.
5. Mash the potatoes in the crock pot.
6. Combine flour and milk, then stir into the potato mixture with 3/4 cup cheese.
7. Increase the heat to high, and cook covered for another 30 minutes, or until the mixture thickens slightly.
8. Serve the soup into bowls and top with crumbled bacon, remaining cheese, and any other garnish (such as sour cream and chives) you wish.
9. Enjoy!

Pasta Recipe: Potato Gnocchi

There's something fantastic about gnocchi. It manages to bring together two very heavy ingredients to create a nice, light, delicate pasta. How, though, do we get the pasta to fit that perfect mix of light without being too mushy, and flavorful without being too heavy or rich.

Before boiling the whole batch, test out one or two pieces first to make sure it's the right consistency. If the gnocchi is too mushy, add about another tablespoon of flour to the batch and try again (though be careful to not overknead the dough). To serve, simply toss with your favorite sauce (I've always been a fan of a vodka sauce) or pesto. Keep reading below for our gnocchi recipe...

Potato Gnocchi

(makes 6 servings)

Ingredients

• 2lbs russet potatoes, washed
• 1 large egg, lightly beaten
• 3/4 cup flour
• 1 teaspoon table salt

Directions

1. Preheat the oven to 450F. Poke each potato 8 times with a paring knife over the surface. Microwave the potatoes until the ends are softened (10 minutes, flipping halfway through) Bake the potatoes in the oven until tender (a metal skewer should slide easily through them) about 18 to 20 minutes.
2. Hold the potato with a pot holder or kitchen towel, and peel it. Use a potato ricer, food mill, or if all else fails use a masher or blender (though that is not recommended for the best texture) to rice the potatoes into a large bowl. Cool until potatoes are no longer hot (about 15 minutes)
3. Bring 4 quarts of water to a low boil in a large pot with 2 teaspoons of salt. Stir egg into the potato with a fork until just combined. Sprinkle3/4 cups flour and 1 teaspoon salt over the warm potatoes, then use your hands to work the mixture into a soft, smooth dough. Add more flour 1 tablespoon at a time if the flour is too sticky.
4. Roll about 1/4 of the dough into a long 3/4" thick rope/log. Cut two pieces from the rope about 3/4" long and drop them into the water. Cook until the pieces float then taste to make sure they're at the right consistency. If they are too mushy, add the rope back to the rest of the potatoes and add a little bit more flour. If they are just right, continue cutting the rope into 3/4" pieces and pres each cut piece of dough against the back of a fork to create ridges. 
5. Repeat with the remaining dough.
6. Add one third of the gnocchi to the boiling water and cook until they float (about 1 1/2 to 2 minutes). Make sure the water is only a low, gentle boil. Use a slotted spoon to retrieve the gnocchi and transfer to a shallow serving bowl or platter. Repeat with remaining gnocchi.
7. Toss with your favorite sauce or pesto before serving.
8. Enjoy!

Breakfast Recipe: Crispy Hash Browns

Sometimes when we want breakfast, we just want something nice and simple. What could be simpler for breakfast than hash browns? There are so many ways to cook these, especially depending on how the potatoes are cut. What we wanted was that classic potato pancake style hash brown, but we also wanted to find a way to elevate the flavor. 

The simplest way we found to add flavor was to throw in some vegetables with the potatoes. The only thing is, we didn't want to create too much moisture, which would make those crispy pancakes fall apart on us. To fix this issue, we approached it from a few directions. We squeezed as much moisture as we could from the potatoes after they were shredded (using a ricer as a garlic press was one inventive way to take care of this, but paper towels also worked). Another was adding eggs and flour to the mix to help bind the whole pancake together. If you'd prefer the simplest of hash browns, follow the instructions but only use the potatoes and oil. Keep reading below for this simple recipe...

Crispy Hash Browns

(makes 6-8 pancakes)

Ingredients

• 2 russet potatoes, peeled then shredded
• 1/2 medium onion, finely chopped
• 1 tablespoon flour
• 2 tablespoons bread crumbs
• 1 egg
• 3 tablespoons olive or canola oil for frying
• salt and pepper to taste

Directions

• Squeeze excess moisture out of the shredded potatoes, then place in a bowl. Mix in the onion, flour, bread crumbs, and egg until evenly distributed.
• Heat oil in a large, heavy skillet over medium-high heat. Once the oil is hot, divide the potatoes into 4 piles in the pan, spreading them thin (you may need to make this in batches like pancakes). Make sure the potatoes aren't too thin in any one place. Sprinkle with salt and pepper. After a few minutes, lift one edge up. If it's golden brown, flip the potatoes and cook until the other side is a nice golden brown as well. Cook until both sides are golden brown, then transfer to a plate. Serve hot, garnished with sour cream, cheese, and/or chives.
• Enjoy!

Homemade Snack Recipe: Baked Potato Chips

Baked Potato Chips

(makes 4 servings)

Ingredients

• 2lbs russet potatoes, cut into 1/4" thick slices
• 4 tablespoons olive oil
• coarse salt
• 1 teaspoon crumbled, dried rosemary
• fresh ground pepper
• coarse salt to taste

Directions

1. Preheat the oven to 400F
2. Pat the potatoes dry with paper towels. Place the potatoes, oil, 1 tablespoon salt, pepper, and rosemary in a large bowl, then toss to combine.
3. Arrange the potato slices on prepared baking sheets (you will probably need about 2), spacing them 1/4" apart. Bake, rotating the sheets halfway through, until the potatoes are crisp and golden brown (about 30 minutes). Spread the potatoes out on parchment paper, let dry for 5 minutes, then if desired sprinkle with salt.
4. Enjoy!

Mashed Potatoes Recipe: Irish Colcannon

If you're looking for a new side to serve with dinner, why not try this twist on mashed potatoes from the country that knows potatoes best? This Irish side is often served for St. Patrick's day, but why not have some tonight?

Colcannon literally means "white-headed cabbage" in Gaelic, and that's an important part of this dish. Mix in some green cabbage or kale along with chives and a little cream and butter into the cooked potatoes and enjoy this side that's also an easy way to get someone to eat their greens. If you do make this for St. Patrick's day, some would even traditionally throw in charms, and whichever one you "found" (or chomped down on) would mean something for the next year. A button meant you would remain a bachelor, a thimble a spinster, a ring meant you would get married, and a coin meant you would come into some money. There's even a traditional Irish song for colcannon! Keep reading below for this amazing recipe...

Colcannon

(makes 4 servings)

Ingredients

• 4 russet potatoes, peeled and cut into large chunks
• salt
• 5-6 tablespoons unsalted butter
• 3 lightly packed cups of chopped kale, cabbage, or chard
• 3 green onions (including the green onion greens), minced
• 1 cup cream (or milk)
• fresh chives to taste for garnish

Directions

1. Put the potatoes in a medium pot and cover with colt water. Add 2 tablespoons salt and bring to a boil. Boil for 15-20 minutes, or until the potatoes are tender. Drain.
2. Return the pot to the stove and set over medium-high heat. Melt the butter, and once it's hot, add the greens. Cook the greens for 3-4 minutes or until wilted. Add the green onions and cook for an additional minute.
3. Add the cream or milk, mix well, then add the potatoes. Reduce the heat to medium, and use a fork or potato masher to mash the potatoes, mixing them up with the greens. Add salt and pepper to taste. Serve garnished with chives and salt to taste. Also serve with additional butter.
4. Enjoy!

Side Dish Recipe: Picnic Potato Salad

Whenever I think of a good picnic, a simple potato salad is a must. Even if you aren't going on a picnic, potato salad makes for a perfect side for many meals, including some baked chicken drumsticks.

To get the perfect potato salad, we first had to find the perfect potatoes. Some prefer more waxy potatoes, but we found a classic russet potato just works best. They are more prone to falling apart in the salad than their waxy counterparts, but they're more flavorful-- plus, a splash of white vinegar while they're still hot does a lot to enhance the already amazing taste. Keep reading below for this fantastic recipe...

Potato Salad

(makes 4-6 servings)

Ingredients

• 2lbs russet potatoes, peeled, cut into 3/4" cubes
• salt
• 2 tablespoons white vinegar
• 1 medium rib celery, chopped fine
• 2 tablespoons minced red onion
• 3 tablespoons sweet pickle relish
• 1/2 cup mayonnaise
• 3/4 teaspoon powdered mustard
• 1/2 teaspoon paprika
• 3/4 teaspoon celery seed
• 2 tablespoons minced fresh parsley leaves
• 1 tablespoon fresh chopped dill
• 1/4 teaspoon black pepper
• 2 large hard-boiled eggs, peeled and cut into 1/4" cubes (optional)

Directions

1. Place the potatoes in a large saucepan and add enough water to cover it by 1". Bring to a boil over medium-high heat. Add 1 tablespoon salt, then reduce the heat to medium and summer, stirring once or twice until the potatoes are tender (about 8 minutes).
2. Drain the potatoes and transfer to a large bowl. Add the vinegar, and use a rubber spatula to toss gently and combine. Let stand until the potatoes are just warm (about 20 minutes).
3. Meanwhile in a small bowl, stir together celery, onion, pickle relish, mayonnaise, mustard powder, paprika, celery seed, dill, parsley, pepper, and 1/2 teaspoon salt. Use a rubber spatula to gently fold the dressings and the eggs, if using, into the potatoes. Cover with plastic wrap and refrigerate until chilled (about 1 hour). Serve.
4. Enjoy!

Casserole Recipe: Baked Potato Casserole

A baked potato sprinkled with cheese and sour cream? Delicious. All the makings of a baked potato in an entire casserole dish? Extra delicious. With this recipe for baked potato casserole, this popular side dish takes center stage as the main course.

The great thing about this casserole is that you can easily adjust the recipe to match what you like in your own baked potato. Bacon or no bacon; chives or no chives; even if you want to use different cheeses, there is plenty of room to experiment and make the recipe your own. And if you’re looking for a dish to bring for a potluck or a side dish for a big dinner table, this casserole comes in handy then as well.

Get ready to serve lots of second helpings after bringing this dish to the dinner table.

Baked Potato Casserole

(makes 16 servings)

Ingredients

• 8 medium-size potatoes, peeled and chopped into 1-inch chunks
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups shredded cheddar cheese (divided)
• 6 slices of bacon, cooked and chopped
• 1 small onion, chopped
• 1/2 cup sour cream
• Green onions or parsley for garnish

Directions

1. Preheat the oven to 350 degrees F.
2. Put the chopped potatoes into a large saucepan and cover with water. Bring to a boil and cook them over medium-high heat for about 15-20 minutes, or until they are tender. Then, drain the potatoes. (You could also bake the potatoes in the oven and then cut them into chunks.)
3. Put the potatoes back in the saucepan and toss with the bacon.
4. In a separate bowl, mix the salt, pepper, 1 1/2 cups of cheese, sour cream, and onion. Then, add this mixture to the saucepan with the potatoes and toss thoroughly.
5. Grease a 2.5- to 3-quart casserole dish with cooking spray, and then spoon the mixture into the dish.
6. Bake for 20 to 25 minutes, then top the dish with the remaining cheese and garnish and let it bake for another 3-5 minutes, or until the cheese has melted.
7. Enjoy!

Side Recipe: Twice Baked Potatoes

Baked potatoes are already so good, why not bake them twice? Twice baked potatoes are a great way to elevate this simple side into a more exciting meal for your family. For at least a few readers, it may sound like a gimmick, but rest assured baking your potatoes twice is a delicious way to load the potato with more flavor, and to add a deliciously crispy exterior. This recipe involves baking the potatoes, then letting them cool slightly before cutting in half lengthwise, hollowing them, then forming a mash with a few extra ingredients to fill the potatoes back up before sticking back in the oven for a quick broil. Keep reading below for this delicious recipe...

Twice Baked Potato

(makes 4 servings)

Ingredients

• 4 russet potatoes, scrubbed, dried, and rubbed lightly with vegetable oil
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 2 tablespoons unsalted butter
• 4 strips bacon
• 3 medium scallions, white and green parts sliced thin
• 1/2 teaspoon salt
• black pepper
• 6oz sharp cheddar cheese

Directions

1. Preheat the oven to 400F. Scrub the potatoes and clean under running water. Poke each potato in several places with a fork. Rub the potatoes all over with a little vegetable oil. Bake for 1 hour on a foil lined baking sheet. Set the baked sheet aside and transfer the potatoes to a wire rack and let cool enough to handle (about 10 minutes).
2. While the potatoes are baking, cook the bacon in a skillet until crispy. Set aside onto a paper towel lined plate.
3. Once the potatoes have cooled enough to handle, cut each potato in half so that the blunt sides will rest on the work surface. Use a small dinner spoon to scoop out the flesh from each half of the potatoes into a medium bowl, leaving 1/8" to 1/4" thickness of flesh in each shell. Arrange the shells on the lined baking sheet and return to the oven until dry and slightly crisped (about 10 minutes). Meanwhile, mash the potato flesh with a fork until smooth. Crumble the bacon in, and stir in the remaining ingredients except for half the cheese until combined.
4. Remove the shells from the oven and increase the setting to broil. Holding the shells steady on the pan with an oven mitt, spoon the mixture into each crisp shell, mounding slightly at the center. Spread the remaining cheese evenly over the potatoes then return to the oven and broil until spotty brown and crisp on top (10 to 15 minutes). Let cool 10 minutes before serving.
5. Enjoy!

Indian Appetizer: Savory Samosas

Anyone who is familiar with Indian food is likely familiar with this delicious appetizer. Samosas are a fried and stuffed pastry with a savory (although sometimes sweet) filling and they are one of the most popular snacks all over India. A large number of fillings can be used like sweetened coconut, or even minced meat.

For our recipe, we wanted to capture everything we love about samosas: the perfectly crunchy fried pastry with a somewhat sweet, mostly savory interior. For our filling, we combined potatoes, peas, and onions with a little green chili, cumin, and coriander. The pastry was a simple combination of flour, oil, and water along with a little semolina (also known as cream of wheat) although in a pinch that can be replaced with more flour. Keep reading below for our favorite samosa recipe...

Samosas

(makes 14-16 samosas)

Ingredients

PASTRY

• 1 1/2 cups flour
• 2 tablespoons semolina (cream of wheat)
• 2 tablespoons oil
• 1 teaspoon salt
• a little over 2/3 cups water

FILLING

• 2 medium Yukon gold potatoes
• 1/2 cup sweet green peas
• 1 cup thinly sliced onions
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder
• 1 teaspoon minced green chili
• 1 1/2 teaspoon coriander powder
• 1/4 teaspoon grated ginger
• a dash of lemon juice
• oil for frying

Directions

1. Mix all the dry ingredients together for the pastry dough. Add the oil into the flour and mix well together until the flour holds itself together. Add the water in small portions, mixing the dough after each portion until well mixed.  Once the dough comes together, work it for another 5 minutes, then wrap in plastic wrap and let rest for 30 minutes.
2. For the filling, boil the potatoes. Cool, mash, and set aside.
3. Heat oil in a skillet. Add the cumin seeds. Once they start to pop, add the chili and onion. cook until the onion becomes translucent. Add the peas and turmeric. Once the peas are cooked, add the remaining filling ingredients including the mashed potatoes. mix well, then set the mixture aside to let cool before using.
4. Roll a lemon-sized ball of the dough into a 5" circle with a rolling pin. Cut the circle in half, forming two semicircles. Add about ball of the potato mixture into the center. Dip your finger into water and rub it along the straight edge of the semicircle to make the dough wet enough to stick.
5. Pick the samosa up from one side and place it over the potato ball, covering it half way. Pick up the other corner and place it over the previous one, covering the potato to make a triangle shape. Set the last un-folded end of the dough, and fold it over the overlapping corners to make all of the flaps stick together. Repeat the process with the remaining dough.
6. Add the samosas to a wok or deep fryer with enough room temperature oil to cover. Begin to heat the oil on high and cook until the samosas turn a golden brown. Remove from oil with a slotted spoon and set on a place of paper towels to drain. Serve with a sauce or chutney.
7. Enjoy!

Bread Recipe: Potato Burger Buns

Warm weather means cookouts and of course that means perfect burgers. Where would the burger be without the bun, however? We wanted to come up with a recipe for making our own homemade burger buns to already set up cookouts for success.

For hamburger buns, we've always loved potato rolls. They're so moist, and there's that undercurrent of sweetness that really adds something amazing to a burger. It turns out the secret to perfect potato buns is mashing the potatoes beforehand and mixing them in with high-protein flour. Keep reading below for this fantastic recipe...

Potato Burger Buns

(makes 6 buns)

Ingredients

• 1lb russet potatoes, peeled and cut into 1" pieces
• 2 tablespoons unsalted butter cut into pieces
• 2 1/4 cups bread flour
• 1 1/2 tablespoons sugar
• 2 teaspoons instant or rapid-rise yeast
• 1 teaspoon salt
• 2 large eggs, 1 lightly beaten with 1 teaspoon water and a pinch of salt
• 2 tablespoon sesame seeds (optional)

Directions

1. Place the potatoes in a medium saucepan and add water to just cover. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the potatoes are cooked through (about 8 to 10 minutes).
2. Transfer 5 tablespoons of the potato water to a boil to cool. Drain the potatoes. Return the potatoes to the saucepan and place over low heat. Cook, shaking the pot occasionally, until any surface moisture has evaporated (about 1 minute). Remove from heat. Mash the potatoes well. Measure 1 cup firmly packed up of potatoes and transfer to a bowl. Stir in mutter until melted.
3. Combine flour, sugar, yeast, and salt in a mixing bowl. Add the warm potato mixture to the flour mixture and mix with hands until combined. Add 1 egg and the reserved potato water. Mix well until the dough is slightly sticky (8 to 10 minutes).
4. Shape the dough into a ball and place on a lightly greased container. Cover tightly with plastic wrap and let rise at room temperature until almost doubled in volume (30 to 40 minutes).
5. Turn the dough onto a work surface. Only dust with flour if the dough is too sticky to comfortably handle. Pat gently into an 8" square. Use a knife to cut the dough into 9 pieces. Separate the pieces and loosely cover with plastic.
6. Working with 1 piece of dough at a time, form the dough pieces into smooth, taut rounds by cupping your hands around the dough and move your hand around in circular motions.Cover the rounds with plastic and let rest for 15 minutes.
7. Line 1 rimmed baking sheets with parchment paper. On a lightly floured surface, firmly press each round into 3 1/2" disk of even thickness, expelling any large pockets of air. Arrange on the baking sheets. Cover once more with plastic wrap and let rise to room temperature until almost doubled in size (30 to 40 minutes). While the rolls rise, preheat the oven to 425F.
8. Brush the rolls with the egg wash and sprinkle with sesame seeds. Bake the rolls until a deep golden brown (15 to 18 minutes), rotating halfway through baking. Transfer the baking sheets to wire racks and let cool for 5 minutes. Transfer the rolls fro mthe baking sheets to wire racks. Serve.
9. Enjoy!

French Recipe: Duchess Potatoes

If you're looking for an inventive and fancy way to serve potatoes at your next meal, why not take a page from a French cookbook? Pommes de terre duchesse, also known as duchess potatoes combines the smoothness of mashed potatoes with the baked crust from roast potatoes.

To achieve the stiff peaks needed for the recipe, we combined baked potatoes with egg yolks, heavy cream, and some butter. To flavor them, we simply added just a little nutmeg and pepper. The slight browning from the baking added a delightful flavor and texture to this delightful side dish. Keep reading below for the recipe...

Duchess Potatoes

(makes 4-6 servings)

Ingredients

• 2lbs yukon gold potatoes peeled and cut into chunks
• salt
• 1/4 cup heavy cream
• 4 tablespoons unsalted butter, divided
• 1/4 teaspoon nutmeg
• 1 clove garlic, minced
• 1/2 teaspoon black pepper
• 3 egg yolks

Directions

1. Place the potatoes in a pot and cover with water. Bring to a simmer and cook until the potatoes are tender (about 20 to 25 minutes).
2. While the potatoes are boiling, melt 2 tablespoons of butter and set aside. Preheat the oven to 425F.
3. Once the potatoes are cooked, drain and place the potatoes back in the pot over low heat. Allow them to release steam for about a minute. Add 2 tablespoons of unmelted butter and mash the potatoes until the butter has been incorporated. Add the nutmeg, garlic, black pepper, heavy cream, and continue to mash the potatoes. Once everything has been incorporated, add salt to taste, then add the egg yolks. Mash until the mixture is smooth (don't over-mash).
4. Place the potatoes in a piping bag with a large star point. Pipe the potatoes onto a cookie sheet. Brush the potatoes with the melted butter then place in the oven and bake until browned (about 20 minutes).
5. Enjoy!

Highly Addictive Flatbread Recipe: Rosemary, Potatoes & Goat Cheese

Flatbread is great for so many reasons. You can put just about anything on it and it’ll taste amazing (yay, fridge clean out day!), the dough can be frozen and used in myriad ways later on, and you will feel heroic after making the dough from scratch. Or you can use store-bought pizza dough and feel heroic for being a time saver. Either way you’re a hero. This Potato and Goat Cheese recipe is a win-win, take our word for it and get cooking!

Rosemary Potato and Goat Cheese Flatbread

(Serves 2-4 as dinner; 6-8 as appetizer)

Ingredients

For the dough:

• 1 1/2 teaspoons active dry yeast
• 1 1/4 cups warm water; warm, but not hot to the touch
• 2 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 2 tablespoons garlic-infused olive oil

OR 1 lb. store-bought pizza dough 

Note: Using all of the dough doubles serving size. If you'd like to make the serving size listed up top, just use half of the dough you make, and the extra dough can be refrigerated or frozen for later use! 

For the potato topping:

• 2 tablespoons olive oil, divided
• 8 ounces small yellow potatoes, very sliced thinly (about 5 to 6 potatoes)
• 1 sprig rosemary roughly chopped; rosemary to garnish, to taste
• 4 ounces soft goat cheese
• coarse sea salt and freshly ground black pepper

Directions

For the Dough:

1. When ready to bake, preheat oven to 450º F
2. Sprinkle the active yeast over the cup of warm water. Set aside until yeast dissolves completely. 5-10 minutes.
3. In a mixer (using hook attachment) mix flour and salt, and add the olive oil and the yeast mixture. Keep on a low-medium speed for 3-5 minutes, or until dough is elastic and smooth. Add 1-2 tablespoons of flour if dough is extra sticky.
4. Place dough in a large, greased bowl and cover with plastic wrap. Set aside in a warm, dray, draft-free place to rise and double in size. Roughly 45 minutes.
5. Uncover and punch down dough, then form into a ball. If not using dough immediately, wrap it tightly in plastic wrap and refrigerate.

For the Flatbread:

1. Divide dough in half* and place and roll out thinly, on a baking sheet, in a large rectangle. Brush 1 tablespoon of olive oil all over and pierce the surface all over with a fork to prevent dough from rising.
2.  In a large bowl, toss the potatoes and chopped rosemary with the remaining olive oil. Place the sliced potatoes, herbs and crumbled goat cheese on the dough and season generously with salt and pepper.
3. Bake flatbread for 13-15 minutes, or until the dough is crisp, the potatoes are golden and the cheese has melted.
4. Remove from oven and garnish with more rosemary and salt and pepper.
5. Slice and serve immediately.

Crispy & Delicious Potato Pancake Recipe: Traditional Latkes

Latkes have a very rich history, resulting in a lot of different takes on the potato pancake, ranging from using grated potatoes to puréed. In this recipe we’re going to use a food processor that will give us a very creamy inside, with great crunch on the outside. When matched with the traditional pairings of sour cream and apple sauce, these latkes really hit the spot-- any time of year! 

raditional Potato Latkes

Makes approx. 20 pancakes 

Ingredients 

• 4-5 potatoes
• 2 white onions
• 3 eggs, beaten
• 1/2 cup all-purpose flour
• 1 1/2 teaspoon salt
• 1 teaspoon pepper, or to taste
• vegetable/canola oil,  for frying
• sour cream, garnish
• apple sauce, garnish

Directions 

1. Peel potatoes and place with onions in food processor. Pulse with fitted knife blade until smooth and creamy.
2. In a large bowl, combine the potato mixture with eggs, and season with salt and pepper. Add (enough) flour so that everything stays together and doesn’t fall apart.
3. In a large frying pan or deep skillet, carefully heat 1 inch of oil on medium-high heat.
4. Gently place 1/4 cup of latke mixture into the oil and flatten a little so that it will cook evenly. Cook each side until cooked through and golden brown, then transfer onto paper towels to drain. Continue with the rest of latkes.
5. Serve latkes hot, with sour cream and apple sauce.

Creamy & Cheesy Side Dish: Potatoes Au Gratin

It’s hard to go wrong with potatoes, but if you’re a worrier, take a deep breath because this dish is always a winner! You don’t have to spend ages (getting tennis elbow) making the perfectly mashed potatoes, all you have to do is make the sauce and pop these tots in the oven. This dish is perfect for family or holiday dinners—just be prepared for the requests that will come rolling in for you to make this dish for all upcoming celebrations!

Potato Gratin

(Serves 6-8) 

Ingredients 

• 3 tablespoons butter, plus butter for greasing baking dish
• 1 clove garlic, halved
• 6 medium potatoes, peeled and sliced (about 5 cups)
• 1 1/2 cup heavy cream
• 1 cup Gruyere, grated
• 1 cup Parmigiano Reggiano, finely grated
• 1 cup low-sodium chicken stock
• 3 tablespoons flour
• 1 teaspoon nutmeg
• salt and freshly ground pepper, to taste

Directions

1. Preheat oven to 375º F and grease baking dish with butter. Take halved garlic and rub it around the baking dish.
2. In a large saucepan, melt your butter and add in flour, nutmeg, salt and pepper. You should have a paste-like sauce.
3. Slowly pour in heavy cream and chicken stock. Bring to a boil then reduce to a simmer. Take off heat and stir in Gruyere until melted.
4. Arrange potatoes in layers in your baking dish, adding salt and pepper between layers. Pour sauce over the potatoes so that they’re evenly covered. Sprinkle Parmesan over the top.
5. Place in oven and bake for 45-60 minutes, or until potatoes are tender and the top is golden and crispy.