Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [308]
Variations: Add any of the following to the vegetable mixture: ¼ cup sliced pitted black olives; 2 jarred roasted red bell peppers or pimientos, chopped; or up to ½ teaspoon red pepper flakes.
Top each serving with a little grated Parmigiano-Reggiano, Pecorino Romano, or Asiago.
Oven Fries
For best results, do not use an insulated baking sheet but do use a nonstick one. Makes 8 servings
4 pounds large baking potatoes, preferably Russets, scrubbed clean
½ cup canola oil
1 tablespoon coarse-grained salt, preferably kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
Position the rack in the center of the oven and preheat the oven to 400°F.
Cut the potatoes in half at their middle (that is, the short way). Cut each of these halves in half lengthwise. Cut each of these lengthwise into 3 long wedges or spears.
Place in a large bowl and toss with the canola oil, salt, and pepper. Spread onto a large lipped baking sheet. Sprinkle the cayenne over the potatoes.
Bake undisturbed for 40 minutes. Then toss and continue baking until crisp and well browned, tossing occasionally, about another 40 minutes.
Variations: For spiced fries, add 1 teaspoon onion powder and ½ teaspoon garlic powder with the cayenne.
Omit the cayenne; add 1½ teaspoons dried thyme and 1 teaspoon dried parsley in its place. Or substitute rosemary and oregano for an Italian-inspired taste.
Oven Sweet Potato Fries: Substitute sweet potatoes for the baking potatoes; roast about 35 minutes, tossing occasionally.
Perfect Mashed Potatoes
Ours are made (1) with skin-on, yellow-fleshed Yukon golds and (2) without cream. Instead, we give them body with milk, butter, broth, and a little mustard. Makes 6 servings
2 pounds yellow-fleshed potatoes, preferably Yukon golds, scrubbed (see Note)
¼ cup milk (regular, low-fat, or fat-free)
¼ cup chicken or vegetable broth
2 tablespoons unsalted butter
1½ teaspoons Dijon mustard
1 teaspoon salt
½ teaspoon freshly ground black pepper
Bring a large pot of water to a boil over high heat. Add the potatoes, reduce the heat to medium, set the lid ajar, and boil until the potatoes are tender when pierced with a fork, about 20 minutes.
Meanwhile, stir the milk and broth in a small saucepan and warm it gently over low heat. Do not simmer.
Drain the potatoes in a colander set in the sink. Place them in a large bowl—or back in the saucepan you just used. Mash with a potato masher or beat with an electric mixer at medium speed until fairly creamy. (Do not use an electric mixer in a nonstick saucepan.)
Pour in the warmed milk mixture, then add the butter, mustard, salt, and pepper. Mash or beat until fairly smooth but with chunks of skin visible, about 40 seconds. Serve warm.
Note: Of course, you can also use medium white-fleshed potatoes. You may need to add up to ¼ cup additional milk, depending on how dry the potatoes are after beating.
Variations: Add ¼ cup sour cream with the butter.
Omit the mustard; add ¼ teaspoon grated nutmeg with the salt.
For skinless mashed potatoes, peel the potatoes before boiling.
Root Vegetable Mash
Far from the ordinary, this flavorful mash is a good foil to fish and chicken sautés. Makes 4 to 6 servings
1 pound white turnips, peeled and cut into 2-inch chunks
½ pound parsnips, peeled and cut into 2-inch chunks
½ pound rutabaga, peeled and cut into 2-inch chunks
2 tablespoons unsalted butter
2 tablespoons sour cream (regular, low-fat, or fat-free)
1 tablespoon chopped tarragon leaves, chopped savory leaves, or chopped chives
1 teaspoon salt
½ teaspoon freshly ground black pepper
Set the turnips, parsnips, and rutabaga in a large vegetable steamer over 2 inches of simmering water in a pot set over high heat. Cover, reduce the heat to medium, and steam until everything is very tender when pierced with a fork, about 30 minutes.
Transfer the root vegetables while still