Tag Archives: potatoes

Old Fashioned Potato Salad

Posted on July 13, 2020 by Tina

Potato salad is a summertime comfort food. The beauty of it is that it can be made in advance, then served with everything from burgers, ribs, and chicken. Joe eats the leftovers on saltines, a taste sensation he picked up … Continue reading →

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Potatoes Anna

Posted on November 5, 2018 by Tina

When the weather turns cool, nothing makes The Boy happier than a roast chicken with baked potatoes and carrots. Last week, I decided to make Potatoes Anna – thin sliced potatoes, brushed with butter, layered in a skillet, and baked … Continue reading →

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Home Fries

Posted on May 22, 2018 by Tina

If making home fries in the morning seems daunting, you can make them ahead of time and reheat while you’re frying the eggs! I made a double batch that I served with steak, then reheated the leftovers for brunch the … Continue reading →

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Potatoes O’Brien

Posted on May 23, 2017 by Tina

Potatoes O’Brien are potatoes, pan fried with red and green peppers, onion, and garlic. This dish is said to have been invented in the early 1900s, with a dispute that the recipe originated at Boston restaurant Jerome’s or possibly Jack’s in Manhattan. It is thought to be … Continue reading →

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Potato Kugel

Posted on April 16, 2017 by Tina

When I was mulling over side dishes to go with my Easter ham I spotted this recipe on Smitten Kitchen for potato kugel. Shredded potatoes tossed with onions, flour, and eggs – baked in a well oiled cast iron pan – … Continue reading →

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Ricotta Gnocchi with Tomatoes, Olives, and Capers

Posted on March 23, 2015 by Tina

Making gnocchi is something I’ve always shied away from – perhaps because I’ve eaten very good gnocchi as well as warm mounds of elementary school paste. Then I remembered that my son and his classmates made gnocchi in sixth grade. Which … Continue reading →

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Potatoes Gratin

Posted on February 16, 2015 by Tina

This gratin is one of my favorite special occasion side dishes – thinly sliced russet potatoes, arranged in layers, dotted with butter, smeared with minced garlic, and sprinkled with salt and pepper. It’s baked in the oven until the potatoes … Continue reading →

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