Helene Siegel - Totally Potato Cookbook

Copyright 2000 by Helene Siegel and Karen Gillingham.
Illustrations copyright 2000 by Carolyn Vibbert.
All rights reserved. Published in the United States by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
www.crownpublishing.com
www.tenspeed.com

Celestial Arts and the Celestial Arts colophon are registered trademarks of Random House, Inc.

Library of Congress Cataloging-in-Publication Data:

Siegel, Helene.
The totally Potato cookbook / by Helene Sigel and Karen Gillingham.
p. cm.

1. Cookery (Potato) I. Gillingham, Karen. II. Title.
TX803.p8 S54 2000
641.6521dc21 99-052659
ISBN-13:978-0-89087-947-4(pbk.)
eBook ISBN: 978-0-8041-5333-1

The Totally Potato Cookbook is produced by becker&mayer!, Ltd.
Kirkland, Washington.
www.beckermayer.com

Interior design: Susan Hernday
Interior illustrations: Carolyn Vibbert

v3.1

T O OUR M OMS

P otatoes are easy. All they ask for is fat and salt to make the transition from homely spud to addictive food thing: think snappy potato chips; matchstick thin, well-salted french fries; and tender-on-the-inside, browned-on-the-outside potato pancakes.

For those who need more motivation to get to know Americas most popular vegetable better, lets not forget how handy a potato is in the kitchen. It can add heft and earthy character to stews, vegetable soups, and meat pies, can be mashed into delectable dumplings, and can even be the secret ingredient in a special chocolate cake.

Potatoes are inexpensive, available year-round, easily stored, and supremely versatile. They can be mashed, roasted, fried, baked, gratined, boiled, steamed, and grilled. They offset rich, spicy foods with their comforting blandness, and yet, once fried, theyre the perfect crisp accompaniment to roasted and grilled meats and fish, barbecued burgers, and roasted chicken.

You can never have too many recipes for potatoes. So whether youre looking to shore up your spud intelligence with basics such as the very best mashed, baked, or fried; or youre wondering what to do with those adorable new fingerlings youve spied at the farmers market; or you need some fresh new salad ideas for this seasons cookout, the answer lies within. Dig in and enjoy!

How to Choose and Store Potatoes

Shop for firm, unwrinkled potatoes, and store in a cool, dark placenot the refrigerator. Chilling turns the potatos starch to sugar, and sunlight develops solaninethe alkaloid that turns them green. Any green patches of skin, eyes, or sprouts should be removed before cooking since they may be toxic.

If you think packaged potato chips are addicting, wait until you start crunching on these deliciously crisp slivers.

1 pound baking or sweet potatoes

peanut or vegetable oil for deep-frying

salt

Peel potatoes, if desired. Trim one end of each potato to make a flat surface. Using a vegetable peeler, the thinnest slicing blade of a food processor, or a mandoline, slice potatoes, starting at flat end, as thinly as possible. Place in a large bowl of ice water.

In a deep fryer, wok, Dutch oven, or a heavy, deep skillet set over a medium-high burner, heat 2 to 4 inches oil to 375 degrees F.

Drain potato slices, and blot dry. Without crowding pan, fry 10 to 20 at a time, just until golden for baking potatoes or deep brown for sweet potatoes. With skimmer or slotted spoon, transfer chips to paper towels to drain. Sprinkle with salt to taste.

To prepare in advance, do not salt after frying, and store in airtight container. Reheat in a 375-degree oven, pat off oil with paper towels, add salt, and serve.

M AKES ABOUT 6 CUPS

Heres an elegant appetizer for champagne occasions.

12 small red or yellow Finn potatoes

coarse salt

1 cup (8-ounces) sour cream

4 ounces caviar or salmon roe

Bring a large pot of salted water to a boil. Add the potatoes and cook 15 to 20 minutes, until they can be pierced with a fork but the skins remain intact. Be careful not to overcook. Drain, rinse with cold water, and drain again. Pat dry with towels.

Halve the potatoes lengthwise. Using a melon baller or a small spoon, scoop out a cavity in each center. If making in advance, arrange on a platter, cover, and refrigerate until serving time.

To serve, fill each potato half with a dollop of sour cream and then top cream with a small spoonful of caviar or salmon eggs. (Use separate spoons for the cream and eggs, to prevent the colors from blending.) Serve immediately or reserve in the refrigerator.

M AKES 24 PIECES

Buttery Yukon golds are a good foil for the richness of luscious sea scallops.

2 Yukon gold potatoes

cup olive oil

salt and pepper

8 large sea scallops, about 1 pound

4 garlic cloves, thinly sliced lengthwise

2 plum tomatoes, seeded and roughly chopped

1 tablespoon chopped fresh rosemary

teaspoon crushed red pepper flakes

8 lemon wedges

Preheat oven to 450 degrees F.

Cut potatoes into -inch-thick disks to yield 8 slices. Brush with olive oil and arrange in a single layer on baking sheet. Sprinkle with salt and pepper to taste. Roast 20 minutes, turning halfway.

In a shallow casserole, arrange scallops in a single layer. Scatter garlic, tomatoes, rosemary, and red pepper flakes over scallops. Season to taste with salt and pepper. Drizzle with remaining olive oil. Place in oven with potatoes for last 10 minutes of roasting time.

To serve, place potato disks on a platter or individual serving dishes. Top each disk with a scallop, and spoon tomato mixture from pan over top. Garnish with lemon wedges.

S ERVES 4

We love the contrast between crisp, flat potato pancakes and silky smoked salmon.

1 Two Potato Pancake (see )

pound thinly sliced smoked salmon

2 tablespoons sour cream

Make the potato pancake according to directions. To serve, cut the pancake into 6 wedges, and top each with a thin slice of salmon. Dot with a teaspoonful of sour cream. Serve warm.

S ERVES 6