Tag Archives: potatoes

Warm Lemony Dill Potato Bake

19 Aug

There is no doubt in my mind that I inherited my love for potatoes from my grandpa. He single-handedly ensured the success of many local potato farmers with his consumption of mashed potatoes alone.

Spuds are undeniably woven into Belgium’s patriotic fabric of life. No national or regional dish is truly complete without a side of potato being served alongside it. As such, you can find potato farms all over our western countryside, right alongside cabbage fields, pig farmers and dairy farms.

The first Spring after we moved into our new ranch-style house in the Flemish boonies, our yard and patio were overrun by Leptinotarsa Decemlineata, or striped Colorado potato beetles. It was a brand new housing development, and I bet those beetles were probably just as confused and challenged adapting to this new environment as I was.

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Aren’t they pretty?

As a little girl, I’d catch them and would create little artificial beetle colonies, complete with tiny dirt pathways and dandelion petal patches and all. It was like 5-star luxury resort-style living, at least in my mind. In hindsight, I was probably feared in Leptinotarsa circles, but my young soul had nothing but the best intentions at heart. The upside is, is that every evening at dusk, I was forced to release the inhabitants of ‘Beetleville’, and watched them scurry off in mass exodus. I wasn’t allowed to keep them as pets and mom demanded I set them free after a long day of forced communal living in an old, scraggly cardboard box.

Potatoes have always harbored happy memories for me. I truly love potatoes any which way, but the buttery oven-baked Yukon Golds are by far my favorite.

The genius of the recipe below is something I accidentally discovered when I knocked over a glass of freshly squeezed lemon juice I had set aside to make lemonade, and it went everywhere in my tiny apartment kitchen. I will not repeat the choice dialogue that escaped my otherwise proper mouth in that very moment, but will instead thank the cosmic forces for introducing me to ‘lemon potatoes‘. Since that divine intervention, I’ve tweaked the recipe a bit, but let me tell you, the tartness of fresh lemon juice pairs beautifully with the buttery creaminess of these Yukons. I urge you not to lose another minute. Go make these now.

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WARM LEMONY DILL POTATO BAKE
(Created by divine intervention and/or cosmic force)
– 1.5 lbs of Yukon Gold potatoes, cut into large pieces.
– zest & juice of 2 small fresh lemons
– 1 cup of water
– 3 Tbsp of olive oil
– 3 Tbsp of melted butter + more for buttering an oven dish
– a handful of fresh basil, finely shredded or chopped
– 3 cloves of garlic, minced or grated
– a handful of fresh dill, finely chopped
– a few sprigs of fresh parsley, finely chopped
– salt & pepper, to taste
– a sparse drizzle of honey

Preheat oven to 425F. Butter a large oven dish.

In a large bowl, add cubed potatoes with olive oil, water, chopped basil and salt & pepper, and mix with your hands to coat well. Pour into oven dish and cover with aluminum foil. Bake in the hot oven for approx. 15-20 min, until almost tender.

In the meantime, combine lemon juice, zest, garlic, melted butter, honey and chopped dill/parsley in small bowl.

Take potatoes out of the oven, uncover and pour lemon/butter mixture all over the potatoes. Place back in the hot oven and bake uncovered for an additional 20 min until water has evaporated and potatoes are tender.

These are so good when served lukewarm, but you could eat them cold or hot as well.

Twisted Mashed Potatoes (Stoemp)

8 Jul

If there was one thing my brother & loved when we were kids, it was ‘stoemp’. Mom would make it quite often, as we lived on a single-mom budget, and it’s one of those dishes that pack a ton of deliciousness on a few pennies.

Stoemp (pronounced ‘stoomp’) is a delightful mash of creamy potatoes and any vegetable your kids will eat you fancy that can be mashed with the potatoes. It’s often prepared with carrots in Belgium, and served alongside juicy browned sausage, with the buttery pan drippings drizzled over the mash. It’s pure awesomeness, believe me.

Now that I’ve outgrown my ‘Bunny & Friends’ dinner set, I still enjoy a good potato-vegetable mash. Not only is it a bit lighter and healthier, I feel that it gives plain ole mashed potatoes a more interesting flavor. It’s ‘feel good’ comfort food without fearing the immediate expansion of your hips.

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CAULIFLOWER, LEEK & FENNEL MASH
(makes enough to feed a family of 6… or your husband)

– 1.5 lbs of yellow potatoes
– 1 medium size head of cauliflower
– 3 leeks, sliced thinly
– 1 medium fennel bulb, very finely diced
– 3-4 tbsp of butter
– 1/3 cup of fresh thyme leaves
– salt & pepper to taste
– Pecorino-Romano cheese, grated (for topping, optional)

Cut cauliflower and pull florets apart. Discard outer green leaves and rough stems. Soak florets in a bath of salty water for a few minutes, to entice all bug friends to vacate the cauliflower NOW. Cut potatoes into chunks, roughly about the same size as the cauliflower florets so they cook evenly. Put potatoes and cauliflower into a large pot, and bring to a boil. Simmer until done and easily mashed.

In the meantime. Cut the dark green tops off of the leeks, and slice off bottom root. Slit each stalk in half lengthwise and rinse under cold running water, separating the layers a bit, to remove any dirt. Dry stalks with paper towels, and slice them into thin rings or strips.
Cut green stems, top and bottom root off of the fennel. Slice bulb into thick slices and finely dice each slice into small pieces like you would an onion.

Melt 1 tbsp of butter in a pan and sauté fennel over medium-low heat. When fennel is starting to soften (+/- 4-5 min), add leeks and continue to sauté until vegetables are soft, slightly browned and caramelized.
Sprinkle thyme leaves over vegetables, and sauté an additional 2 minutes to release the flavor of the thyme.

Mash cauliflower and potatoes with 2-3 tbsp of butter, add leek & fennel mixture, 1 clove of minced garlic and salt & pepper to your liking. Use a wooden spatula to combine everything together.

Sprinkle some grated Pecorino-Romano cheese & thyme leaves over the top and serve hot.

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