Oct 102010

I’ve been craving potatoes lately for some reason – maybe because I’ve been sick and salty starches are more appealing than anything else.

German Potato Salad

Nobody does potato salad like Gustav’s, but I thought I’d try. I sliced 2 russets into 1/4″ slices and boiled them until tender. I sauteed half a red onion in butter then added 1.5 T of olive oil, 1 T of good dijon mustard, 2 T of vinegar, mixed in the potatoes and added some salt and pepper. The flavor was about right, but could have used some more mustard. The potatoes were a bit overdone, I think baking would be a better option.

Steak Fries

After perusing “The Joy of Cooking”, I decided to try using my remaining russet to make a small batch of steak fries. I sliced it into 3/8″ slices, soaked it in cold water for 10 minutes, dried them, tossed with 1 T of olive oil, and baked on a cookie sheet for 40 minutes @ 450F. I sprinkled them with a pinch of salt and some paprika. Devon gobbled up half of them, I split the rest with Mary Lou and Abi. The only thing I’ll change next time is quantity – 4 potatoes, not 1.

Roasted Mixed Potatoes

Devon picked up some yellow and red potatoes from our trip to the pumpkin patch on Friday. We diced two of each, and soaked them like we did the fries. While they soaked, we sauteed a small yellow onion with a diced smoked sausage from the farmer’s market and then added them to the drained and dried potatoes to an 8×8 baking dish with some olive oil, salt, and freshly ground pepper. I nuked the dish for 3 minutes to preheat the potatoes and try to reduce the baking time (in retrospect I should have nuked the potatoes prior to adding the onions and sausage). Finally, I added a couple T of butter (it was looking dry) and baked for 40 minutes at 450. The results were good, albeit a little plain – which suited this sick wannabe-chef just fine. I tried them with some malt vinegar (maybe a little too strong), Mary Lou tried some ketchup (which turned them into home fries), but all on their own they made for a decent side dish (or main course if you’re down with a nasty cold).