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Tag: red skinned potatoes

Scalloped Potatoes with Roasted Poblano Sauce

I am very proud of this recipe. I combined a bunch of peppers, garlic and onion and roasted them till they became soft and deliciously nutty. I then blended the veggies with cream and milk- I basically made a cream sauce to be used to make scalloped potatoes. I bought a reasonably priced mandolin. Usually they are quite expensive and not worth the money. They are handy to have around- as they make slicing the potatoes a cinch. I was done in no time. The whole dish took me hardly any time to make.

I would recommend making the cream sauce ahead of time if you are planning a big Thanksgiving dinner. You could even freeze the sauce and take it out a day ahead and assemble the potatoes the morning of and then bake them right before eating. They are simply delicious…

  • 1 poblano pepper
  • 1 anaheim pepper
  • 1 head of garlic with the top sliced off with a drizzle of olive oil and wrapped in aluminum foil
  • ½ medium yellow onion
  • 1 tablespoon olive oil
  • ¼ cup cream
  • ¼ cup milk
  • Salt

Preheat oven to 400 degrees F.

Place the peppers, wrapped garlic and onion onto a lined cookie sheet. Drizzle the peppers and onion with the oil and massage with fingers. Roast in oven for 30 to 45 minutes, until the peppers are charred on the outside. Let cool. Take the skin off the peppers and squeeze the garlic out of the skins.
Add the roasted vegetables into a blender with cream and milk. Blend till smooth and add salt. Keep aside. This can be made two days in advance.

  • 2 pounds red skinned potatoes, sliced thin about 1/8 inch
  • ½ cup queso fresco, shredded

Divide the potato slices into three batches. Add the first to the bottom of an ovenproof dish (9X9). Spread a quarter cup of green sauce. Repeat till you have the third and last bit of potatoes. Pour all of the sauce covering all the potatoes. Cover with aluminum foil and bake for 45 minutes. Take the foil off and add the cheese. Bake for another 10 to 15 minutes or till the cheese is golden brown.

Green Chutney Potato Salad

Green Chutney Potato Salad I still continue to make burgers even though summer is officially over. It is great way to make a healthy meal, especially if one uses ground turkey or vegetables to create the burgers.

I love eating fries but have been very good at keeping away from them… well, maybe not in Dublin.. but otherwise I have been quite good. So, this recipe is really good.

The potatoes are boiled and marinated in a green chutney- which is similar to the one Indian restaurants serve as a condiment with appetizers. I made it fresh with cilantro, mint and lime juice. It is simple to make and gives it tons of flavor to the dish.

Try this one- you may never go back to the mayo laden potato salad…
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Grilled Garlic Potatoes

Grilled Garlic Potatoes There was a recent article with some latest research about how it is not the hamburgers that are making Americans fat… it is the potatoes. Hmm, really??? I was very disappointed to read the article. I guess I knew that fried potatoes are not the greatest things to eat but some how a burger seems incomplete with fries. As most of you know, I am all about healthy eating but I can’t refuse fries or potato chips.. so my solution is not to have the bag of chips in the house. Once in a while I buy the low-fat ones which are just as good. A few here or there is okay but it is a problem if you have half a bag!

I love fries as well… but I have been making oven or grilled potatoes at home instead. They give me the same satisfaction as the fried variety without all the calories. Obviously even the grilled potatoes need to be consumed in moderation… oh, well..

Anyway, this version is delicious with some olive oil, salt and lots of minced garlic. I placed them on a grill pan as the burgers were cooking. Try them this weekend with your main entree…
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