The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [241]
3. While still hot, pass the potatoes through a ricer or food mill into a large heatproof bowl. Stir with a wooden spoon until they are smooth, about 1 minute. Using a whisk, incorporate the remaining 4 tablespoons butter. Whisking constantly, add the pureed pea mixture, and season with salt and pepper. Serve immediately, or keep warm over a pan of simmering water.
baked potato slices
SERVES 4
A Japanese or French mandoline is great for slicing vegetables uniformly—anywhere from very thin to thick—and takes much less time than slicing by hand with a knife.
1½ pounds Yukon Gold potatoes, peeled, very thinly sliced
2 tablespoons olive oil, plus more for pan
2 teaspoons fresh thyme leaves
Coarse salt and freshly ground pepper
1. Preheat the oven to 400°F, and place the rack in the middle of the oven. In a medium bowl, combine the potatoes, olive oil, and thyme. Season with salt and pepper, and toss until well coated.
2. Generously brush a large rimmed baking sheet with olive oil, and overlap the potato slices just slightly. Bake until the potatoes are golden brown and crisp in places, about 30 minutes.
pommes frîtes
SERVES 8 TO 10
Make sure to use at least a 5-quart saucepan so the oil won’t bubble over.
8 russet potatoes
2 to 3 quarts vegetable oil
1 tablespoon coarse salt
1. Peel the potatoes, if desired; cut into ½-inch-thick matchsticks. Place in a bowl of cold water to soak for 10 minutes.
2. Heat the oil in a large saucepan (at least 5 quarts) to 325°F. Remove the potatoes from water; dry very well with paper towels. Working in batches, blanch potatoes 2 minutes (they will not take on any color). Drain well; cool completely on pans lined with paper towels.
3. Raise the heat of the oil to 375°F. Preheat the oven to 250°F. Working in batches, fry potatoes until golden, about 3 minutes. Drain well; place on a rimmed baking sheet. Sprinkle with salt; keep warm in the oven while frying the remaining potatoes. Serve immediately.
roasted fingerling potatoes with seasoned salt
SERVES 4
A copper gratin dish or cast-iron skillet is ideal for roasting potatoes, but a rimmed baking sheet works equally well. To ensure the potatoes cook evenly, slice larger ones in half lengthwise and leave smaller ones whole.
2 teaspoons coarse salt
¼ teaspoon freshly ground pepper
¼ teaspoon finely chopped fresh thyme
¼ teaspoon finely chopped fresh rosemary
1½ pounds fingerling potatoes, scrubbed
1 tablespoon extra-virgin olive oil
1. Preheat the oven to 400°F. Heat a large ovenproof gratin dish or skillet in the oven 15 minutes. Combine the salt, pepper, thyme, and rosemary in a small bowl.
2. Toss the potatoes in a medium bowl with the olive oil. Sprinkle generously with the seasoned salt mixture, and arrange the potatoes in a single layer in the preheated pan. Roast until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes. Remove from the oven, and serve hot with additional seasoned salt on the side.
oven-roasted new potatoes
SERVES 10
3 pounds mixed small new potatoes, unpeeled
¼ cup extra-virgin olive oil
1½ teaspoons coarse salt
¼ teaspoon freshly ground pepper
Preheat the oven to 350°F. Toss the potatoes with the oil, salt, and pepper in a large bowl until well coated. Transfer to a 9 × 13-inch metal baking dish and spread in a single layer. Roast, stirring occasionally, until tender, about 1 hour 15 minutes.
baked potato chips
SERVES 4
Vegetable oil cooking spray
2 pounds russet potatoes, cut into ¼-inch-thick slices
3 tablespoons olive oil
Pinch of cayenne pepper
Coarse salt and freshly ground pepper
1. Preheat the oven to 400°F. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put the potatoes, oil, and cayenne in a large bowl; season with salt and black pepper. Toss