Dilled Potato Frittata

Ingredients:
1 lb russet potatoes (sliced)
3 TBS cider vinegar
3 TBS olive oil (divided)
3 TBS dried dill
4 clove garlic minced (divided)
1 TBS dijon mustard
1/2 tsp ground black pepper
1/2 tsp sea salt
1/4 cup chives (chopped)
1 small tomato diced
3 large eggs beaten\
3/4 cup plain yogurt (I used fat free)
2 Tbs Parmesan cheese

Directions
-Whisk vinegar, 2 TBS olive oil, 2 TBS dill, 3 tsp garlic, mustard, pepper, and salt
-boil potatoes in a large pot for about five minutes (or until tender)then toss in with the dill mixture
-Preheat oven to broil and saute tomato and chives for about 4 minutes in an ovenproof skillet then transfer to a bowl and fold in eggs
-Add dill and potato mixture to skillet (the same one you just sauteed all the other stuff in) and spread along the bottom. Cook covered over medium heat about 5 minutes until a crust forms on the bottom of the skillet.
-Pour egg mixture over the top and cook until eggs set (about four minutes)
-Top with the Parmesan cheese and cook in oven about 2-3 minutes.
-Cut in slices and serve with dill yogurt sauce

Dill yogurt sauce
mix 3/4 cup yogurt with remaining garlic and dill.

Winter Greens and Potato Casserole

This weekend when it was cold and blustery out I made a recipe C-Fresh had sent to me for Winter Greens and Potato Casserole. I have been intrigued by the whole greens thing (kale, collards, mustard, turnip greens) but have not yet explore cooking with them much. I was surprised at how good this tasted and how easy it was to make. The full original recipe is here .

Of course I did have to modify it a little bit. The grocery store that I went to did not have mustard greens so I had to buy canned. Two 14oz cans should do you just fine for this (it was also cheaper to buy the canned because each can was only 52 cents but a pound of kale was $1.99). Also you can use whatever cheese you want. If you have leftover mozzarella that would work really well too. I also chopped up three cloves of garlic and threw it in with the onions just to add a bit more spice.

Latke

I made latkes last night for dinner and damn were they good. All latkes are potato pancakes but of course I had to add stuff to them.

Ingredients:
2 1/2 lbs potatoes peeled and grated
2 small yellow onions diced
2 cloves garlic finely chopped
1/4 cup bread crumbs
2 eggs
1 cup grated cheddar cheese

Directions:
Combine everything in a bowl and mix well. I used four small frying pans with about 3 Tbs of oil in each pan on medium heat to cook up all four latkes at the same time. You can also use a nonstick griddle. They need to be cooked on each side for about 15 minutes until the outsides are almost black (I like them nice and crispy on the outside). To flip them slide the latke onto a large plate, cover with another plate then slide it back onto the pan carefully and cook another 15 minutes. A little time consuming but oh so yummy and oh so worth the wait.

Baby Potatoes With Garlic and Dill Vinaigrette

C-Fresh and I both love potatoes. We'll eat them anyway you can think of to cook them. Lately I have been experimenting with warm potato salads that have a vinaigrette dressing. The combo has, so far, been a very delicious experience.

Ingredients:

2 1/2 pounds new, or baby potatoes (I used baby Yukon golds this time)
1/2 cup olive oil
2 cloves garlic minced
2 sun dried tomatoes chopped
2 Tbs Balsamic Vinaigrette
1 Tbs dried dill (or 2 Tbs fresh)
1/4 cup capers
salt and pepper to taste

Directions:

Pre heat the oven to 425 and oil and salt the potatoes. Cook for about 20-25 minutes (or until you can easily pop a fork through the potato).

Mix the rest of the ingredients in a large bowl and let stand at room temperature while potatoes cook

When potatoes are done cooking lightly press each potato with a fork until they pop open. Toss the potatoes with dressing and serve warm.

Warm Balsamic Potato Salad

On Thanksgiving I made this dish instead of the traditional mashed potatoes and I'm glad I did. This was amazing!

Ingredients:
2 lbs redskin potatoes (not peeled)
1/2 cup olive oil
1 small red onion chopped fine
2 Tbs chopped black olives
6 capers chopped
8 sun dried tomatoes drained and chopped
5 Tbs chopped parsley
1 Tbs balsamic vinegar
salt and pepper to taste

Directions:
1. Roast potatoes in oven for 30 minutes at 400 degrees. Be sure to oil them and lightly salt before putting in the oven. Turn the potatoes occasionally during cooking.
2. Mix the rest of the ingredients in a bowl and let sit at room temperature while potatoes cook
3. Remove potatoes from oven and lightly smash with a fork then cut in quarters. Toss the warm potatoes with the dressing and serve.

Simple, easy, and really freaking delicious

Updated Potato Pancakes

Growing up potato pancakes were just left over mashed potatoes that my dad then fried up in a pan and served with gravy (usually after holidays to get rid of the left overs). I never thought to actually make them as a meal on their own until I got this recipe. This goes great with the homemade applesauce I posted yesterday.

Ingredients:
4 medium potatoes
1 white or yellow onion
1 carrot
1 clove garlic
1/3 cup flour
1 egg
oil for frying
salt
pepper

Directions:
1 - Peel and shred potatoes, carrot and onion. Crush and add garlic.
2 - Stir in egg and flour, add salt and pepper til it looks right.
3 - Fry 1/4 cup scoops (flatten when you put the pile in the pan) in hot oil (a few tablespoons) on both sides til golden brown. Drain on paper towels or newspaper.
4 - Serve with applesauce and sour cream