(Lease is a traditional Norwegian flat bread made with boiled and riced potatoes)
5 cups peeled, cooked, cooled and riced potatoes
2 cups all purpose flour
1 TBSP sugar
1 tsp salt
2 TBSP heavy cream
Mix gently until the ingredients come together into a dough. Chill until ready to roll.
Sweet Potato Chips
Two large sweet potatoes, peeled
1-2 quart(s) peanut oil
salt to taste
In a heavy dutch oven heat oil to 350 degrees. While oil is heating use a potato peeler to peel layers from the sweet potatoes. This is the absolute best way to get the sweet potato thin enough to fry up as chips. They may not look pretty at first but once they are fried it they will shrink and crinkle up to a beautiful golden brown. Once oil is to temp add a handful of sliced sweet potato and fry until the chips begin to color and crisp up (about 3 to 5 minutes). Be sure not to over fill the pan as that will reduce the temp of the oil too much and leave you with oily and soggy chips. Remove chips with a slotted metal spoon and let drain on several layers of paper towel. Salt to taste. Allow oil to return to 350 degrees between each batch of chips. Two large sweet potatoes made enough chips for our family of eight to enjoy along with our dinner last night.
Of course these recipes are not nearly as good for you as eating a baked sweet potato with a little plain yogurt as a topping, but they are easy, fun, and delicious and you are at least putting a few more nutrients into your diet than you would if using your typical spud.
5 lb red potatoes, peeled and quartered
1/3 cup heavy cream
1/2 cup unsalted butter, softened
salt and pepper to taste
6 oz diced pancetta(italian bacon, regular bacon may be substituted)
8 oz softened cream cheese
8 oz smoked mozzarella, shredded
3 shallots, finely minced
Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat and then reduce heat to a gentle boil. Cook until potatoes are fork tender, about 15-20 minutes, drain and return to pot. Add softened butter and heavy cream. Mash the potatoes until desired consistency (we like a few little chunks of potato here and there). Add salt and pepper and stir to combine. Set aside to await rest of ingredients.
In a medium skillet, fry bacon until crisp. Remove and drain on paper towels. Pour off all but 1 tablespoon of the bacon fat and reduce heat to medium high. Add minced shallots and saute until tender and just caramelized, about 5 to 8 minutes. Set aside.
Add cream cheese, 2/3 of crisp bacon, 2/3 shredded mozzarella, and 2/3 of sauteed shallots to the potato mixture and stir to combine. Pour potato mixture in a casserole dish. Top with remaining bacon, cheese, and shallots. Bake in a 350 degree oven until hot and bubbly and cheese has melted (about 20-30 minutes)
Sweet Potato Hash Browns
2 large sweet potatoes, peeled and shredded
2 tablespoons unsalted butter
2 tablespoons vegetable oil
salt and pepper to taste
In a large flat bottom skillet heat 1 tablespoon butter along with 1 tablespoon oil over medium high heat until butter melts and begins to foam. When foaming as subsided add about half of the sweet potatoes to the skillet, distributing evenly into one layer. Allow potatoes to fry without stirring for 3-5 minutes or until you see the edges begin to brown. Gently turn the hash browns over and allow to fry for another 3-5 minutes until crispy and golden brown, stirring only occasionally and with a gentle hand. Season with salt and pepper. Remove to a serving dish and repeat with remaining butter, oil, and potatoes.
You may have noticed the theme here lately, when it comes to recipes. I've discovered Pancetta and I love it.
Roasted Potato Salad with Pancetta and Shallots
10-12 new potatoes (Trader Joes had bags of varietal new potatoes, including blue potatoes. Mmmmm! But really any variety will work wonderfully)
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons dijon mustard
1/4 cup red wine vinegar
4 tablespoons olive oil
2 tsp minced fresh oregano
1 tsp minced fresh thyme
4 ounces diced Pancetta (4 ounces bacon will work as a substitute)
one medium shallot; minced
2 cloves of garlic minced
Heat oven to 450 degrees. Quarter potatoes and place in a large sauce pan. Cover with water and bring to a boil. Parboil potatoes until just tender (about 5 minutes once the water boils). Drain in a large colander and cool until no longer steaming. Toss with two tablespoons of olive oil and place on a roasting pan in a single layer. Sprinkle with salt and pepper. Roast potatoes in the oven for 30 minutes, stirring half way through the cooking time.
In a medium skillet, cook pancetta over medium heat until colored and crisp, about 10 to 15 minutes. Remove bacon from pan with a slotted spoon. Drain all but 2 tsp of the bacon fat. Return to medium high heat and add shallots and garlic. Saute until golden, about 5 to 10 minutes.
In a small bowl whisk together mustard, vinegar, oil, and herbs. Add bacon, shallots, and garlic, whisking to combine.
Toss potatoes with vinaigrette. Best served warm.