A few weeks ago, when I published my salmon recipes, I received a comment on Facebook that made me rethink the kind of recipes I share here. Or at least the way I speak of them.
In fact, it is perhaps easier to have internet and reach this blog from far out points of the globe than to get some ingredients at the local supermarket.
So, I decided that I would mainly share recipes with common ingredients, which could also inspire those who do not live in a large chain supermarket, two organic supermarkets, and a gourmet grocery store.
That’s why I came up with today’s recipes: the humble potato.
And any kind of potato will do to make these recipes work. You may prefer white potatoes or sweet potatoes, new or old, large or small … your pick!
Even so, there is a little quirk: I only like my potatoes cooked in their skin. Which forces me into a vigorous cleansing effort every time I decide to eat them.
I leave the potatoes soaked in cold water for 5 minutes and then use a nail brush, which I keep religiously under the sink for this particular purpose.
But you can peel the potatoes if you prefer. The recipes work perfectly both ways.
These recipes are also very easy to multiply according to the party size and each one’s appetite.
Steamed Potatoes With “Gremolata”
Gremolata is a traditional condiment of Italian cuisine, which is usually served with the classic “Osso Bucco”. This is a re-interpretation of the original recipe, to serve the purpose of cheering up our steamed spuds.
Hence the quotation marks …
Ingredients
per person
- 1 large potato / 2 medium
- 3 tablespoons chopped parsley
- 1 garlic clove, minced
- 1 tablespoon lemon zest
- 1 teaspoon lemon juice
- 1 tablespoon of olive oil (use whatever you want, I use the organic Esporão)
Method – the potatoes
Start by peeling or thoroughly rinsing the potatoes. If they are large, cut each one into 8 pieces. If they are average size, cut each one into 4 pieces.
Place a frying pan on the stove with a quarter of an inch of warm water and the potatoes inside. Cover.
Bring to a boil and lower the heat. The potatoes should take 15 to 20 minutes to cook this way (new potatoes take less time to cook, older ones take longer). You may have to add water halfway, check it out.
We don’t want mashed potatoes!
Try the potatoes with the tip of a knife and turn off the heat when they are soft but not too much. That’s why I give you this suggestion of steaming rather than boiling in a pot full of water.
Method – the “gremolata”
Just mix all the ingredients in a bowl.
When the potatoes are ready, put them on a platter. Pour the sauce over and mix carefully so as not to crash the potatoes.
Alternatively, throw in only a portion of the sauce and have the remaining sauce on the side and let each person help themselves to her own liking.
Alternatives:
- You can use coriander instead of parsley or even a mix of both.
- You can add some mint or dill to the parsley, for a Scandinavian take on the gremolata.
- You can use lime instead of lemon, both the zest and the juice.
- You can follow exactly the same method but use fruit like pineapple or mango, cut into tiny cubes instead of garlic. In this case, the sauce is obviously sweet, but quite good!
Steamed Potatoes With Lemon Vinaigrette And Mustard
Ingredients
per person
- 1 large potato / 2 medium
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon of your favorite vinegar (I like cider vinegar)
- 2 teaspoons of grain mustard (or Dijon or other – again, your preference will make it work)
- a pinch of salt and pepper
Method – the potatoes
Exactly the same as above:
Start by peeling or thoroughly rinsing the potatoes. If they are large, cut each one into 8 pieces. If they are average size, cut each one into 4 pieces.
Place a frying pan on the stove with an inch of warm water and the potatoes inside. Cover.
Bring to a boil and lower the heat. The potatoes should take 15 to 20 minutes to cook under these conditions (new potatoes take less time to cook, older ones take longer). You may have to add water halfway, check it out.
Method – the sauce
Blend all the ingredients in a glass jar. Beat with a fork to emulsify and make it creamy. Pour over the potatoes while they are still warm.
Alternatives
- Sprinkle the already seasoned potatoes with crushed toasted cashew or with toasted pumpkin seeds.
- Add carrots or green beans, cooked the same way.
- Thinly sliced cabbage – sautéed or steamed – also mixes well with the potatoes.
- Use the mustard sauce to season a steamed rice instead of the potatoes. In this case, make twice the amount of sauce per cup of raw rice.
Try these quick and simple recipes as a side to:
- Turkey meatloaf with herbs
- Mackerel wraps with avocado and vegetables
- Stuffed red peppers with mushrooms
To help you plan these new recipes, don’t forget to download the planning sheets and shopping lists I have prepared for you. They are free!
