Dilled Potato Wedges

This is not a low fat recipe.  This is not a low carb recipe.  This is a potato recipe.  I eat potatoes less than once a month, but when I do I make it count.
These potatoes are seasoned perfectly, making each mouthful an indulgence.
Proceed with caution...

What's In It:


8 red potatoes, scrubbed
2 cloves garlic, minced
1 stick (1/2 c.) butter (Margarine is NEVER better.  Read the label and remember, if you can't pronounce it, you probably shouldn't eat it.)
1/2 teaspoon sea salt, ground
1/2 tsp. fresh ground black pepper
1/2 tsp. celery salt
2 tsp. dried dill, crushed

How To Make It:


Boil potatoes, in skins, until tender but not mushy.  Drain and cut into quarters.
In large skillet (iron if you've got it!) melt butter.  Add garlic, and saute for several seconds before adding potatoes and all other seasonings.
Panfry until lightly browned.
Serve immediately.

© Copyright 2009-2011 Stacye Carroll All Rights Reserved

Grilled Potatoes

Like most kids, my son loves french fries.  Were it up to him, I would serve them at every meal.  I don't, of course.  But, since finding this recipe, he does get his way more often.

You may use other varieties of potato but Yukon gold's have the best flavor.  You can also experiment with spices.  I've tried other variations.  For example, I've added a small amount of fresh rosemary when serving them with chicken, but we always come back to this mixture.

What's In It:

3 lbs. yukon gold potatoes

1/2 c. olive oil

2 tbs. chili powder

2 tbs. finely ground sea salt

2 tsp. cumin

How To Make It:

Combine spices in small bowl, set aside.

Cover potatoes with cold water in large saucepan.  Cook until almost tender.  (If checking with a fork, you should meet with some resistance and fork should not go through easily)

Drain potatoes.  Dry them and slice them, lengthwise, into quarters.

Place potatoes, in single layer on cookie sheet.

Brush with olive oil and sprinkle with spice mixture.
Grill for 3 to 4 minutes per side or until golden brown.

Salt & Vinegar Potato Chips

As a nod to St. Patrick's Day, I scrounged all my recipes for something Irish in texture.  Turns out Irish is not one of my favorite cuisines.  In fact, it seems my favorite Irish-inspired recipe is for Irish Coffee which I'm not sure they actually drink in Ireland but which does, at least, make reference to the culture in the title.
So, I switched gears and went, instead, for a recipe using a truly Irish ingredient...potatoes.
Salt and Vinegar Potato Chips are one of my daughters favorite foods and a treat she only allows herself once and a great while.  Several years ago, while planning a party she would attend, I was delighted to stumble upon a recipe published by Martha Stewart.  This is my take on it.
Erin go bragh!

What's In It:


4 medium Yukon Gold potatoes (I use Yukon gold for most every potato dish.  The flavor is unbeatable)
2 tbs. olive oil
1 tsp. coarsely ground sea salt
1/2 tsp. freshly ground black pepper
Malt vinegar

How to Make It:


Scrub potatoes throughly.  Pat dry.
Heat oven to 425 degrees F.
Place two nonstick cookie sheets inside oven and heat for 10 minutes.
Slice potatoes into 1/4-inch-thick rounds. (Use a mandolin if you have one.  If you don't have one, you should)
Toss sliced potatoes with olive oil, salt, and pepper.
Arrange potato slices in a single layer on heated cookie sheets.
Bake until golden brown on the bottom, about 30 minutes, and turn.
Continue baking until golden on other side, about 15 more minutes.
Remove from oven and drizzle, lightly, with vinegar.
Serve immediately.

© Copyright 2009-2011 Stacye Carroll All Rights Reserved