Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

Any way you slice them, potatoes are delicious! Let’s explore some recipes using this versatile ingredient in honor of National Potato Day

  • Melting Potatoes (courtesy of eatingwell.com)

Ingredients

  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch slices

  • 2 tablespoons butter, melted

  • 2 tablespoons extra-virgin olive oil

  • 2 teaspoons chopped fresh thyme

  • 1 teaspoon chopped fresh rosemary

  • ¾ teaspoon salt

  • ½ teaspoon ground pepper

  • 1 cup low-sodium vegetable broth or chicken broth

  • 5 cloves garlic, peeled and smashed

Directions

  1. Position rack in upper third of oven; preheat to 500 degrees F.

  2. Toss potatoes, butter, oil, thyme, rosemary, salt and pepper in a large bowl.

  3. Arrange in a single layer in a 9-by-13-inch metal baking pan. (Do not use a glass dish, which could shatter.)

  4. Roast, flipping once, until browned, about 30 minutes.

  5. Carefully add broth and garlic to the pan. Continue roasting until most of the broth is absorbed and the potatoes are very tender, about 15 minutes more. Serve hot.

  • Lemon Pepper Shoestring Fries (courtesy of thepioneerwoman.com)

Ingredients

  • 2 russet potatoes (about 1 1/2 pounds)

  • 1 1/2 tsp. black pepper

  • 1 tsp. kosher salt

  • 1/4 tsp garlic powder

  • 1/4 tsp. mustard powder

  • 1/4 tsp. onion powder

  • Vegetable or canola oil, for deep-frying

  • 1 1/2 tsp. grated lemon zest (from 1 lemon)

  • 2 tbsp. chopped fresh parsley

Directions

  1. Peel and rinse the potatoes. Slice them lengthwise into thin pieces and then slice into thin sticks. Place the potatoes in a bowl and cover them with cold water. Swish them around, then pour off the water and replace it with fresh water. Swish them around again and pour off the water, then cover with fresh water and let soak for 2 to 3 hours.

  2. Make the seasoning: Mix the pepper, salt, garlic powder, mustard powder and onion powder in a large bowl and set aside.

  3. When you’re ready to make the fries, heat about 3 inches of oil in a heavy pot until a deep-fry thermometer registers 300˚. Drain the potatoes and lay them out on baking sheets lined with paper towels. Blot them with more paper towels to dry.

  4. Carefully drop half the fries into the oil and cook until soft but not starting to brown, about 2 minutes. Remove with a slotted spoon and drain on fresh paper towels. Repeat with the remaining fries.

  5. Increase the oil temperature to 400˚. Fry the potatoes in two batches again until golden brown, about 1 minute, returning the oil to 400˚ between batches. Remove the fries from the oil, add to the bowl with the seasoning and toss to coat. After all the fries are cooked, toss with the lemon zest and parsley.

  • Colcannon (courtesy of thepioneerwoman.com)

Ingredients

  • 3 medium russet potatoes (about 2 lb.) scrubbed clean

  • 2 tbsp. plus 1 tsp. salt, plus additional to taste

  • 6 tbsp. butter, plus additional for serving

  • 4 c. chopped green cabbage, kale, or a mixture of both

  • 1/4 tsp. ground black pepper

  • 1 bunch green onions, chopped and divided

  • 3 garlic cloves, chopped

  • 1 c. half-and-half

Directions

  1. Peel the potatoes and cut them into 2-inch pieces. Add them to a Dutch oven and cover with 1 inch of water. Bring to a boil over medium-high heat and add 2 tablespoons of salt. Boil, stirring occasionally, until the potatoes are very tender, about 15 minutes. Drain the potatoes in a colander and set aside.

  2. In the same Dutch oven, melt the butter over medium heat. Add the cabbage or mixture of greens, the remaining 1 teaspoon of salt, and the pepper. Cook, stirring often, until the cabbage mixture ;is softened, about 5 minutes.

  3. Reserve 1/4 cup of the green onions for garnish and add the remaining green onion and garlic into the cabbage mixture. Cook, stirring often, until the garlic is lightly browned, about 2 minutes.

  4. Reduce the heat to medium-low. Add the half-and-half and cook 2 to 3 minutes until warm. Add the potatoes, then mash and stir until the mixture is well combined. Season with additional salt and pepper, to taste.

  5. Transfer the colcannon to a serving dish and top with more butter, if preferred. Sprinkle with the reserved 1/4 cup green onions.

Enjoy!