Roasted Potato Galettes

Crispy, herby, delicious little stacks of sliced potato. This recipe is a lovely little side for dinner parties, or if you’re cooking to impress someone special!

Prep time: ~45 minutes
Serves: 4-6
Gluten-free

Ingredients:

  • 4 large potatoes, peeled if desired, scrubbed well and cut into very thin slices (a mandoline or food processor with a slicer attachment works best).
  • 3 tbsp olive oil.
  • 1 small handful fresh thyme, leaves stripped off the stems and finely chopped.
  • 2 cloves garlic, peeled and finely minced.
  • salt.
  • pepper.
  • sea salt (optional).

Cooking Instructions:

Preheat the oven to 425 F/220 C.

In a large bowl, mix the potatoes with the olive oil, making sure to coat each individual slice. Add in the herbs, garlic, and season well with salt and pepper. Toss to coat.

To make the galettes nice and precise, take a cupcake/muffin tin and grease the cups. Layer up the potato slices in the cupcake cups, pushing them up the sides slightly so they’re taller around the edges. If you don’t have a cupcake tin, use a baking sheet with some parchment paper – the galettes won’t be quite as precise, but they’ll still taste delicious!

Sprinkle on top with a tiny bit of sea salt, and pop them in the oven for 30-40 minutes, until golden and crispy on the edges, and soft in the middle.

Enjoy!

Paprika-Garlic Potatoes

A delicious (and ridiculously simple) side dish for all kinds of meals, always very popular with my friends! This is one recipe where I like to leave on the potato skins – they go lovely and crispy.

This recipe is easily modified to be gluten-free, just use brown rice flour in place of the regular flour!

Prep time: ~45 minutes
Serves: 6-8.

Ingredients:

  • 6 large potatoes (preferably red), washed and sliced into wedges.
  • 2 cloves garlic, peeled and finely minced.
  • 1 tbsp flour.
  • 1 tsp paprika.
  • salt.
  • pepper.
  • 1-2 tbsp olive oil.
  • 1 small bunch parsely, finely chopped.
  • fresh lemon juice (optional).

Cooking Instructions:

Preheat the oven to 425 F (220 C).

Line a baking sheet with parchment paper. In a large bowl, mix the potatoes with a tiny bit of olive oil, then the garlic, paprika, flour, salt, and pepper.

Toss the coated potatoes in some more oil, then tumble them out onto the tray, spreading them out so there’s only one layer.

Pop them in the oven for 30-40 minutes, giving them a quick flip about halfway through the cooking.

When they come out of the oven, give them a quick toss with the chopped parsley and a tiny squeeze of lemon juice (if desired). Enjoy!

Pea and Corn Croquettes

Exactly what it sounds like. Peas and corn mixed with mashed potatoes, rolled in breadcrumbs, and then fried to give them a lovely crispy outside. This is a great way to use up leftover mashed potatoes, and it’s also a delicious side dish or snack!

Serves: 6.
Prep time: ~1 hour

Ingredients:

  • 6-8 potatoes, peeled and roughly chopped.
  • 1 onion, peeled and roughly chopped.
  • 2 tbsp oil.
  • salt.
  • pepper.
  • 1 tbsp flour, plus more to coat the croquettes.
  • 1-2 cups breadcrumbs (preferable panko), depending on how many croquettes you make.
  • 1/2 cup peas, defrosted if frozen.
  • 1/2 corn kernels, defrosted if frozen.
  • vegetable oil – enough to fill a deep frying pan halfway, plus a little extra in a small bowl.

Cooking Instructions:

Place the potatoes and onion in a large pot of cold water, then bring to a boil for 16-18 minutes, until the potatoes are tender. Drain the potatoes and mash them well with the oil, then season generously with salt and pepper.

Cool the potatoes down until they’re cool enough for you to handle, either by spreading them out on a baking sheet or popping them in the fridge for a few minutes.

Once the potatoes are cooled down, begin heating your oil on the stove. You want it to be hot enough that a breadcrumb will start bubbling when you drop it in, but doesn’t go brown right away. If you have a deep fryer, use that instead!

Mix the corn, peas, and flour into the mashed potatoes. Set up 3 separate bowls: 1 with flour, one with a bit of oil, and one with the breadcrumbs. Scoop up about 2 tablespoons of your potato mix and form into either a small patty or a cylinder. Patties are easier to flip, but cylinders look cuter.

Roll the croquette in the flour, then in the oil, then in breadcrumbs. If it’s looking a little bare, dip it back in the oil and then back in the breadcrumbs, patting it on all sides.

Fry them in batches to prevent the oil from cooling down too much. The croquettes should take a couple minutes on each side, until they’re lovely and golden brown all over. Serve piping hot.

These go really nicely with a Japanese-style curry (which I’ll probably be posting soon!), or with a nice pureed soup, anything you can dip them in!

Parsnip, Pea, and Potato Soup

I love parsnips. Roasted, mashed, in soup, in gnocchi (yes, you can do that), you name it! Even the word “parsnip” is super cute.

However, using just parsnips in a soup would be a little too much, so here we have a very alliterative alternative: the pinnacle of perfection, parsnip, pea and potato potage. Okay, I’ll stop.

Serves 4-6
Gluten-free
Prep time: ~60 minutes

Ingredients:

  • 1 large leek, sliced into thin half moons.
  • 3 cloves garlic, crushed/minced.
  • 1-2 tbsp olive oil.
  • 4 medium-sized parsnips, peeled and roughly chunked up.
  • 4 medium-sized potatoes, peeled if desired, and roughly chunked up.
  • 1 1/2 cups frozen peas (could also use split peas, if you rehydrate them).
  • 4 cups vegetable stock.
  • 1 small handful fresh thyme/1 tsp dried thyme.
  • salt and pepper, to taste.

 

Cooking Instructions:

Preheat your oven to 375 F (190 C). Place your parsnips on a baking sheet and toss them with olive oil, salt, and pepper. Pop them in the oven to roast for about 3o minutes.

While the parsnips are cooking, heat a large pot on medium heat with some olive oil in the bottom. When the oil is hot, add in your leeks and cook them, stirring often, until they begin to soften.

Next, toss in the garlic, and reduce the heat slightly. Keep stirring them until they begin to caramelize nicely.

Next, add in your potatoes and stir well. Place a lid on the pot, and continue to cook them, stirring occasionally, until the parsnips are done.

Once the parsnips are done in the oven, add them to the pot, along with the vegetable stock and the thyme. Bring the whole thing to a boil, then reduce the heat slightly, until the soup is just simmering.

Simmer until the potatoes begin to tenderize, then add in the peas. Stir well. Let the soup come back up to a simmer, and then simmer for another 15-20 minutes. Season with salt and pepper. Puree the soup if desired. I think it’s nicer as a puree, but do whatever you prefer!

Potato Leek Soup

One of my favorite soups ever. Super flavorful, it’s chock full of nutrients, and really easy to make!

Prep time: ~30 minutes
Serves 4-6
Gluten-free

Ingredients:

  • 2 large leeks, sliced into thin half-moons.
  • 3 cloves garlic, peeled and crushed/finely minced.
  • 1-2 tbsp olive oil.
  • 5 large potatoes, peeled if desired, cut into bite-sized chunks.
  • 4 large carrots, peeled if desired, sliced into half moons.
  • 2 stalks celery, sliced thinly.
  • 1 large handful herbs (dill, thyme, rosemary, tarragon, whatever you like!).
  • 6 cups vegetable stock.
  • salt and pepper, to taste.

Cooking Instructions:

Heat a large pot on medium heat with the olive oil in it. When it’s nice and hot, toss in the leek. Cook until it begins to soften slightly, then add in the garlic.

When the leek is starting to become slightly translucent and the garlic is fragrant, toss in the carrots and celery. Reduce the heat slightly, then cook the vegetables until the leek and garlic caramelize nicely, stirring often.

Tumble in the potatoes, then continue cooking, again, stirring frequently. When the carrots begin to soften slightly, add the herbs, stir well, then add the vegetable stock.

Bring the soup to a boil, the reduce the heat, allowing the pot to simmer gently until all the vegetables are cooked through and tender. Puree the soup using an immersion blender or normal blender (careful not to splash yourself! I’ve done that so many times), then serve piping hot.

 

Bubble and Squeak

A funny name for a really great-tasting dish. Bubble and squeak is a traditional English food, named for the way the cabbage or Brussels sprouts “squeak” in the pan while they cook. It’s basically like a potato cake stuffed with other vegetables, and is a great way of using up leftovers!

Traditionally, you would use mashed potatoes and Brussels sprouts, but cabbage, carrots, and any number of other vegetables go well too. If you’ve got roast parsnips or green peas sitting in your fridge, mash them up and chuck them in!

Prep time: ~45 minutes (less if you’re using leftover mashed potatoes)
Gluten-free
Serves 4

Ingredients:

  • 6 large potatoes, peeled if desired, cut into chunks.
  • 1 large handful Brussels sprouts or cabbage (Savoy cabbage works best), washed and shredded.
  • Any other leftover vegetables, mashed.
  • 2 tbsp oil.
  • Salt and pepper, to taste.

Cooking Instructions:

If you’re using leftover mashed potatoes, skip this part. Otherwise, place your potatoes in a large pot, fill with water and season lightly with salt. Bring to a boil, and boil the potatoes for about twenty minutes, or until very tender. Drain, and mash until there are no lumps. Place into the fridge or freezer to cool for a few minutes.

In the meantime, toss your shredded Brussels sprouts/cabbage into a pan with a little bit of oil, and fry on medium-low heat until they start to soften. Add them and the rest of your veggies to the mashed potatoes, and mix well. Put some more oil in the pan, and heat it on medium heat.

Season the potato-vegetables mixture, then form it into little patties. When the pan is nice and hot, fry them off a few at a time. Cook on each side for about three minutes, then serve.

Cauliflower, Potato, and Pea curry.

A family favourite, this vegetable curry is incredibly delicious and filling. One recipe’s worth will leave you with plenty of leftovers, which is great! You might find this dish a bit spicy (I used to, until I got used to spicy food), so if you have a low spice tolerance, you might want to reduce the amount of peppers you use. This dish is also great when eaten cold.

Prep time: ~35 minutes
Gluten-free
Serves 6

Ingredients:

  • 1 head cauliflower, cut into small florets.
  • 2 large potatoes, peeled if desired, cut into bite-sized chunks.
  • 1/2 cup light vegetable oil.
  • 5 tsp ground cumin.
  • 4 tbsp ground coriander.
  • 2 tsp turmeric.
  • 2-3 tsp red pepper flakes (don’t overestimate yourself!).
  • 1 1/2 cups green peas (frozen work great).
  • 1/2 can tomatoes (if you’re using whole, puree them before using them).
  • 2 cups boiling water.
  • salt and pepper, to taste.

Cooking Instructions:

In a large pot, heat the oil over-medium high heat. Add the spices and fry for a few seconds, then quickly add the cauliflower and the potatoes.

Fry for about 5 minutes, stirring constantly, until the vegetables begin to brown slightly. Next, add your tomato puree, and stir everything well. Fry for about three minutes, until the sauce begins to thicken slightly.

Add the boiling water along with some salt. Reduce the heat, and allow everything to simmer, covered, until the cauliflower and the potatoes are cooked through, about 15 minutes, stirring often.

Add the frozen peas, and cook for another 5 minutes, or until the sauce is nice and thick. Serve hot, and enjoy.

Vegan Hasselback Potatoes

Not the healthiest of dishes, I will admit, but very yummy. Crispy on the outside and soft on the inside, this is an very impressive dish to serve to people, as long as you don’t tell them how much olive oil you used. Then they might look at your potatoes a little differently.

At least olive oil is fairly high in Omega-3 fatty acids, and moderate (ha, not this recipe) consumption may help reduce your risk for heart disease!

Prep time: ~75 minutes
Gluten-free
Serves 5

Ingredients:

  • 1/2 cup olive oil.
  • juice of 1 lemon.
  • 2 tsp dijon mustard
  • 2 cloves garlic, minced or crushed.
  • 1/2 tsp each salt and black pepper.
  • 5 large, long potatoes (russets work well for this dish), peeled if desired.

Cooking Instructions:

Preheat oven to 425º F. While the oven heats, make the dressing. Mix together the olive oil, lemon juice, mustard, garlic, and salt and pepper.

Slice a little bit off of the bottoms of the potatoes to make them flat, or at least a little more stable, to make them easier to slice. Start slicing the potatoes in increments of about half a centimeter, along the length of the potato, but don’t cut all the way to the bottom. Lay a couple of wooden spoons or chopsticks that you don’t care about down on either side of the potato, and use them as a guide so your knife doesn’t go all the way through. Try to leave about half a centimeter at the bottom, so the potatoes hold together well.

Place your potatoes on a lined baking tray, and spoon the dressing over the top, letting the oil drip down between the slices. Roll the potatoes around a few times to coat them, then stick the pan in the oven for around 45 minutes.

After 45 minutes, take the tray out of the oven. Stir the dressing and spoon some more over the top, making sure the slices get nicely coated. Be careful, the potatoes will be very hot! Using a basting brush will help you out here. We got ours at Dollarama. Yay Dollarama!

Pop the pan back in the oven for about 20-30 minutes, until the potatoes are nicely browned and crispy on the outside, but soft on the inside. Take them out of the oven and give them another quick drizzle with the dressing, as if they weren’t already oiled-up enough,

Serve piping hot, and enjoy!

Shepherd’s Pie

Delicious and filling, this stuff is real comfort food. This dish uses a base of lentils, carrots, corn, and tomatoes, and is topped with delicious, fluffy mashed potatoes. Finish it off in the oven for a little bit of crunch on the top, and you’ve got yourself a super yummy dinner!

Shepherd’s pie is great fresh, but is just as good (if not better) after a night in the fridge, when all the flavors have had a chance to meld together nicely.

Prep time: ~60 minutes
Gluten-free
Serves 6

Ingredients:

  • 1 large onion, diced.
  • 3 cloves garlic, minced or crushed.
  • 2 cups brown or green lentils, cooked.
  • 2 cans whole tomatoes, tomatoes sliced, with the juice reserved.
  • 2 cups frozen sweet corn.
  • 2 tbsp olive oil.
  • 1 tsp each dried thyme and dried rosemary.
  • 6-8 cups chopped potatoes, peeled if desired.
  • 1-2 tbsp mild oil.
  • Salt and pepper, to taste.

Preheat your oven to 425°F (220°C). Meanwhile, get your potatoes boiling in a large pot. (for more tips on making great mashed potatoes, see my post on Mashed Potatoes!).

While your potatoes are cooking, get another pot heating up on the stove on medium heat. Add in your olive oil, and when hot, toss in your onions and garlic. Cook until soft and fragrant, then add in your corn and dried herbs. Stir well, allowing the corn to thaw, and then add in your tomatoes with their juice. Stir until combined, and then add in the lentils, stirring them in as well. Cook for at least 15 minutes, until the mixture is nice and thick. Season with salt and pepper.

Once your potatoes are ready, mash them, adding in the oil and seasoning them as you go.

Prepare a large, deep baking dish by greasing it lightly with oil. Next, pour in your lentil mixture, leaving plenty of room at the top for your potatoes. Then spread the potatoes over the top in a nice, thick, even layer.

Place a baking sheet in the oven underneath the dish the shepherd’s pie is in, to catch any overflow or spills (learned this one the hard way). Cook for about 10-15 minutes, or until the potatoes are lightly browned and crispy on the top. Serve piping hot.

Mashed Potatoes

A no-brainer, one would assume. And yes, it is a very easy dish! However, mashed potatoes are a staple that can be used to make plenty of other dishes (shepherd’s pie, potato cakes, etc), so knowing how to make them well is very important. And you might assume “well, without butter and milk, how are you going to make them taste good?” Just wait and see…

Any kind of nice-tasting oil would work well here – I really like olive oil and butternut squash seed oil, but you could use various nut oils, sesame oil, whatever tickles your fancy.

These are delicious when fresh and hot, or eaten the next day. Potato cakes for breakfast is a super yummy way to use up leftover mashed potatoes!

Prep time: ~30 minutes
Gluten-free
Serves 6

Ingredients:

  • 6 cups starchy potatoes, peeled if desired, and cut into chunks.
  • 1 tbsp oil.
  • Salt and pepper, to taste.

Cooking Instructions:

Place the potatoes into a large pot, and pour in cold water until just submerged. Bring the water to a rolling boil, then reduce the heat until boiling gently. Boil the potatoes for approximately 20 minutes, or until easily speared with a fork and falling apart.

Drain the water, and get ready to mash. Use a good old fashioned potato masher if you want, or a potato ricer, which looks a little something like this:

Using a ricer will make your potatoes super smooth and completely lump free. In any case, add your oil, salt, and pepper, and mash/rice away!

Fluff with a fork before serving, and enjoy!