Everyday Food - Martha Stewart Living Magazine [61]
PER SERVING: 82 calories; 7 grams fat; 1.6 grams protein; 4.5 grams carbohydrates; 3.6 grams fiber
POTATOES ANNA
With a little artful arranging (and minimal seasonings), humble potatoes are transformed into an elegant side dish. This resembles a gratin but has none of the usual cream or cheese.
SERVES 8 PREP TIME: 20 MINUTES TOTAL TIME: 1 HOUR 20 MINUTES
6 russet potatoes (2¾ pounds), peeled
6 tablespoons (¾ stick) unsalted butter, melted
Coarse salt and freshly ground pepper
1 Preheat oven to 450°F. Using a mandoline or chef’s knife, slice potatoes as thinly as possible (less than ¼ inch thick).
2 Brush a 10-inch cast-iron skillet with 1 to 2 tablespoons butter to lightly coat. Starting in center of pan, arrange potato slices, overlapping slightly, in a circular pattern (see note). Brush potatoes with one-third of the remaining butter; season well with salt and pepper. Repeat to make two more layers with remaining potatoes and butter, seasoning each layer.
3 Place over high heat until butter in pan sizzles, 2 to 4 minutes. Transfer to oven; bake until potatoes are tender, about 1 hour. (To make ahead, let the dish cool completely and refrigerate up to 8 hours, loosely covered with foil. Reheat at 350°F before serving.)
4 When ready to serve, run a small spatula around edge of pan; slide a large spatula underneath potatoes to loosen. Carefully invert onto a plate, and cut into wedges. Serve immediately.
PER SERVING: 192 calories; 9.2 grams fat; 3.1 grams protein; 25.5 grams carbohydrates; 1.9 grams fiber
SWEET-POTATO PANCAKES
To keep these pancakes from browning too much, cook them over medium (not high) heat, and lower the temperature if they start to darken too quickly. Sour cream is a classic accompaniment to grated-potato pancakes of all sorts (including latkes).
SERVES 4 PREP TIME: 40 MINUTES TOTAL TIME: 40 MINUTES
1 pound sweet potatoes, peeled
3 scallions, trimmed and finely chopped
2 large eggs, lightly beaten
½ cup all-purpose flour
Coarse salt and freshly ground pepper
¾ cup vegetable oil, such as safflower
Sour cream, for serving (optional)
1 Coarsely grate sweet potatoes on the large holes of a box grater (or use a food processor fitted with the shredding blade). Transfer to a large bowl; stir in scallions, eggs, flour, 1 teaspoon salt, and ½ teaspoon pepper.
2 Using a packed ¼-cup measure per pancake, divide potato mixture into 12 portions, placing them on a baking sheet. Form each into a firm ball with your hands, then flatten into ¾-inch-thick cakes.
3 In a large skillet, heat oil over medium until shimmering. Using a metal spatula, carefully place 6 pancakes in skillet; flatten to about ½ inch thick. Cook until golden brown, 4 to 5 minutes per side. Transfer pancakes to a paper towel–lined platter; sprinkle with salt. Repeat with remaining cakes. Serve hot, with sour cream alongside, if desired.
NEW-POTATO SIDES
New potatoes are really just young potatoes of any variety. They are crisp, waxy, and hold their shape when boiled or roasted, as in the recipes that follow. Try any of these rustic potato dishes with roast chicken, pork, or beef.
2 pounds new potatoes, scrubbed and quartered
Coarse salt
¾ cup milk
4 tablespoons (½ stick) unsalted butter, cut into small pieces
2 tablespoons prepared horseradish sauce
1 In a large saucepan, cover potatoes with water. Bring to a boil; add salt, and reduce to a simmer. Cook until potatoes are tender when pierced with the tip of a sharp knife (but not falling apart), 20 to 25 minutes. Drain; return potatoes to pan. Cook over medium-high heat, stirring, until dry, 1 to 2 minutes.
2 In a small saucepan, bring milk to a simmer. Pour over potatoes, and add butter and horseradish; mash potatoes with a potato masher or two forks, then season with salt. If necessary, cook over medium heat, stirring, until thickened. Serve immediately. SERVES 4
PER SERVING: 295 calories; 13.2 grams fat; 6 grams protein; 39 grams carbohydrates; 4.1 grams fiber
1½ pounds new potatoes, scrubbed
1 tablespoon olive oil