"Just Potatoes"

Potatoes, diced

Onions, diced

White pepper

Parsley (fresh or dried)

Thyme (fresh or dried)

Dry mustard

Cayenne

Oregano (fresh or dried)

Put the potatoes in a saute pan with a little water and the onions. Sprinkle with the white pepper, parsley, thyme, mustard, cayenne and oregano. Cover and cook over low-medium heat until the potatoes are soft. Adjust the seasonings to taste. Let the odor fill your house. 

Adapted from Forks over Knives, p. 170.

Warm Potato Salad with Goat Cheese

2 - 2-1/2 lbs. tiny new potatoes or 6 medium red-skinned potatoes, scrubbed

1/2 c. vinaigrette salad dressing, preferably balsamic

4-6 oz. mixed baby greens

4 oz. crumbled goat cheese

Bake or microwave the potatoes until done but still firm. When cool enough to handle, cut new potatoes in half, or cut the regular potatoes into large dice.

Combine the potatoes with the dressing in a mixing bowl and stir gently. Let stand for about 10 minutes.

Divide the greens between 4 salad plates or shallow bowls. Drain off any excess dressing from potatoes into a small container and drizzle it over the greens.

Divide the potatoes among the plates, placing them on top of the greens. Top each serving with goat cheese and serve immediately.

Serves 4. 

Adapted from The Vegetarian 5-Ingredient Gourmet, page 54.

Red Beans & Rice Casserole with Plantain

1 9-10-oz. green plantain (or 6 oz. Yukon Gold potatoes)

1-1/4 c. salsa verde, divided

2 15-oz. cans (3 c.) no-salt-added red beans, rinsed and drained

1-1/2 c. low-sodium vegetable broth

1 14.5-oz. can no-salt-added diced tomatoes

1 c. dried long grain brown rice

3/4 c. chopped onion

4 cloves garlic, minced

1 t. smoked paprika

1/2 t. sea salt

1/2 t. ground cumin

1 medium avocado, peeled and sliced

1/2 c. chopped fresh cilantro

Lime wedges

Preheat oven to 400 degrees. Cut peel off plantain. Cut plantain into 1/2" pieces. (If using potatoes, peel and cut up potatoes the same way.)

In a large saucepan, combine plantain or potatoes, 1 c. salsa verde, beans, broth, tomatoes, rice, onion, garlic, paprika, salt, and cumin. Bring just to boiling over medium heat. Spoon into a 3-quart rectangular baking dish, spreading evenly. Cover tightly with foil.

Bake 55-65 minutes or until rice is tender. Let stand, loosely covered, on a wire rack for 10 minutes before serving. Top with remaining 1/4 c. salsa verde, avocado slices, and cilantro. Serve with lime wedges.

Makes 8 cups.

Adapted from ForksOverKnives.com magazine, Winter 2024, p. 67.

Lemon Potatoes with Beans

5 med. Yukon Gold potatoes (1-1/4 to 1-1/2 pounds), unpeeled and quartered lengthwise into wedges

1/4 c. olive oil

1/3 c. fresh lemon juice (from 1-1/2 large lemons)

1/3 c. water

3/4 t. kosher salt, divided

8 oz. green beans or haricots verts, trimmed

15-oz. can butter beans or another white bean, such as cannellini, drained and rinsed

1-1/2 t. dried oregano

1/4 t. freshly ground black pepper

1/3 c. (2 oz.) crumbled feta cheese

Position a baking rack in the middle of the oven and preheat to 450 degrees.

Place the potatoes into a 9-by-13-inch rimmed baking dish. Pour the oil, lemon juice and water over the potatoes and sprinkle them with 1/2 teaspoon of the salt. Transfer to the oven and roast for 15 minutes. Using tongs, flip the potatoes and return them to the oven to roast 15-20 minutes more, until the potatoes are easily pierced with a fork and browned in spots.

Add the green beans, butter beans, oregano, pepper and the remaining 1/4 t. salt to the dish with the potatoes and toss to combine and to coat the beans with the remaining oil in the pan. Return the dish to the oven for about 8 minutes, or until the green beans are crisp-tender. Sprinkle with the feta cheese and serve.

Washington Post, June 4, 2020. 

Amish Breakfast Casserole

1 lb. sliced bacon, diced

1 medium sweet onion, chopped

6 large eggs, lightly beaten

4 c. frozen shredded hash brown potatoes, thawed

2 c. shredded cheddar cheese

1-1/2 c. 4% cottage cheese

1-1/4 c. shredded Swiss cheese

Preheat oven to 350 degrees. Grease a 13 x. 9" baking dish.

In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain.

In a large bowl, combine eggs, hash browns, and cheeses. Stir in the bacon mixture. Transfer to prepared baking dish. 

Bake, uncovered, at 350 degrees until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting. 

Serves 12.

Adapted from TasteofHome.com. 

Pear-Rosemary Potato Gratin

12 oz. yellow potatoes, sliced 1/8" thick

2 Bosc pears, peeled, halved, cored, and sliced lengthwise 1/8" thick

1 5.2-oz. package semisoft cheese with garlic and fine herbs (such as Boursin)

3/4 c. half-and-half

4 T. grated Parmesan cheese, divided

1/4 t. salt

1 T. chopped fresh rosemary, plus more if desired

1/2 t. lemon zest, plus strips if desired

Preheat oven to 375 degrees. In a medium saucepan, bring salted water to boiling. Add potato slices. Simmer, uncovered, for 3 min. Drain. Let cool slightly, about 10 min. Arrange potato slices and pear slices in a 1-1/2-qt. au gratin dish, alternating them.

In a small saucepan, combine semisoft cheese, half-and-half, 2 T. Parmesan, and salt. Whisk over medium-low just until melted. Add rosemary and lemon zest. Pour over potato and pear slices. Sprinkle with remaining Parmesan. Top with additional rosemary and lemon zest strips, if desired.

Bake, uncovered, 40 min. or until potatoes are tender and browned. Let stand 10 min. Remove rosemary and lemon zest strips, if used.

Serves 4.

Adapted from Better Homes & Gardens magazine, Nov. 2020, p. 141.  

Potato & Corn Chowder

1-1/2 lbs. red potatoes, diced

1 16-oz. package frozen corn

2 medium carrots, chopped

1 large onion, chopped

3 T. all-purpose flour

5 c. vegetable broth

2 t. dried thyme

4 garlic cloves, minced

1 T. extra-virgin olive oil

Salt

Freshly ground black pepper

1 12-oz. can evaporated milk

Place the potatoes, corn, carrots, and onion into a 6-qt. slow cooker. Stir in the flour and gently toss to combine. Stir in the broth, thyme, garlic, and olive oil. Season with salt and pepper. Cover and cook on low for 7-8 hours.

Thirty minutes before serving, stir in the evaporated milk and continue cooking until heated through. Serve immediately.

Serves 8.

 Adapted from The Easy Heart Healthy Cookbook for Slow Cookers, p. 64. 

Potato-Lover's Bowl

2 medium potatoes, cut into 1-1/2" wedges
2 c. small cauliflower florets
4 c. shredded kale, stems removed
1/2 c. shredded carrot
1 recipe Romesco Sauce*
1/4 c. thinly sliced green onions
1/4 c. cooked or canned chickpeas, rinsed and drained

*Romesco Sauce:
1/2 c. canned chickpeas, rinsed and drained
1/2 c. jarred roasted red bell pepper
1 T. water
1-1/2 t. lemon juice
1-1/2 t. tahini
1/2 t. smoked paprika
1/4 t. minced fresh garlic
1/4 t. ground cumin
Sea salt and freshly ground black pepper, to taste

Make Romesco Sauce by combining all ingredients in a blender. Set aside.

Place potato wedges in a steamer basket in a large saucepan. Add water to just below basket. Cover, bring to a boil, and steam 10 minutes or until tender. Transfer potatoes to a large nonstick skillet; brown over medium heat, 5 minutes per side.

Meanwhile, lightly cook cauliflower in same steamer basket, 3-5 minutes. Transfer to the skillet and brown with potatoes.

Cook kale in same steamer basket, 1-2 minutes or until lightly wilted.

Divide potatoes, cauliflower, kale, and carrot between two bowls. Drizzle Romesco Sauce evenly over bowls. Sprinkle with green onions and chickpeas.

Makes 2 bowls.

Adapted from ForksOverKnives.com.

Sunshine Yellow Salad

6 corn tortillas, cut into 2" strips
1 large Yukon gold potato, scrubbed
2 ears sweet corn
1 c. quartered red and yellow cherry tomatoes
1/2 of a small onion, chopped
1/4 c. lemon juice
2 T. finely chopped fresh cilantro
1 T. minced seeded jalapeno pepper, plus a few thin slices for garnish
1/2 t. sea salt

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Arrange tortilla strips on baking sheet. Bake about 15 minutes or until toasted.

Steam potato in a steamer basket 15-20 minutes or until tender when pierced with a fork. Transfer potato to a bowl and let cool. Once it has cooled, cut potato into 1/2" cubes.

Cut corn from cobs. In a large bowl, combine corn, potato, and the remaining ingredients. Stir gently to combine. Just before serving, add tortilla strips and toss. Garnish with thin slices of jalapeno.

Makes 5-1/2 cups.

Adapted from Forks Over Knives, Summer 2019, p. 30. 

Classic Potato Salad

4 lbs. russet potatoes, peeled and cut into 1" cubes
2 T. kosher salt
2 T. apple cider vinegar
2 c. mayonnaise
1/2 c. chopped red onion
1/2 c. chopped celery
3 T. packed chopped fresh dill
2-1/2 T. stone ground mustard
1-1/2 t. ground black pepper
3-1/2 t. kosher salt
1 T. apple cider vinegar
6 hard-cooked eggs, peeled and roughly chopped
Fresh dill for garnish

In a large stockpot, bring potatoes, 2 T. salt, 2 T. vinegar, and water to cover by 1" to a boil over medium-high heat. Reduce heat to medium; cook until potatoes are tender, 10-12 minutes. Drain and let cool completely.

In a large bowl, stir together mayonnaise, onion, celery, dill, mustard, pepper, 3-1/2 t. salt, and 1 T. vinegar. Gently fold in potatoes and eggs. Serve immediately, or cover and chill until ready to serve. Garnish will dill just before serving.

Makes 8-10 servings.

Adapted from Taste of the South magazine, May/June 2019, p. 27. 

Honey-Mustard Sheet Pan Salmon & Vegetables

1 lb. baby red potatoes, halved
2 shallots, quartered lengthwise
4 T. olive oil, divided
1 t. kosher salt, divided
3 T. plus 2 t. whole grain mustard
1-1/2 t. honey
1/2 c. panko breadcrumbs
2 t. fresh thyme, chopped
4 5-oz. skin-on salmon fillets
3 c. sugar snap peas, trimmed
2 t. red wine vinegar
1 t. minced garlic
1/4 t. smoked paprika

Preheat oven to 425 degrees. Toss potatoes and shallots with 1 T. olive oil and 1/4 t. kosher salt on a large rimmed baking sheet. Arrange in an even layer, with potatoes cut side down. Roast until almost tender, about 15 minutes. Remove from oven.

Meanwhile, combine 3 T. mustard, 1/4 t. kosher salt, and 1 t. honey in a bowl. In a separate bowl, stir together panko breadcrumbs, thyme, 1 T. olive oil, and 1/4 t. kosher salt. Arrange salmon fillets, skin side down, on a plate. Spread mustard mixture evenly over tops of fillets. Sprinkle fillets evenly with panko mixture, pressing to adhere.

Stir potato mixture on baking sheet, pushing it toward the edges. Place fillets, skin side down, in center of baking sheet. Scatter snap peas evenly around salmon. Return pan to oven and bake at 425 degrees until fillets are cooked to medium doneness (flaky and opaque), about 10 minutes.

Meanwhile, whisk together red wine vinegar, garlic, paprika, 2 T. olive oil, 1/4 t. kosher salt, 2 t. mustard, and 1/2 t. honey.

Divide fillets between 4 plates and drizzle with honey-mustard mixture.

Serves 4.

Adapted from Southern Living magazine, April 2019, p. 132. 

Quick Potato & Kale Skillet

Boiled potatoes
Splash of olive oil
2 handfuls torn kale
Cheddar or mozzarella cheese, shredded

Break up cooked potatoes. Cook in a hot skillet with oil until golden. Mix in kale. Top with cheese. Broil until melted and bubbly.

Adapted from Real Simple magazine, Sept. 2018, p. 38.

Mushroom & Potato Casserole

1 lb. potatoes
1/2 lb. mushrooms
Butter
1 garlic clove, chopped
Salt and pepper
2/3 c. light cream
2/3 c. heavy cream
1/4 c. water
1/4 c. grated Parmesan cheese

Peel the potatoes and slice thinly. Slice the mushrooms thicker than the potatoes. Using lots of butter, grease a 1-1/2-qt. baking dish. Sprinkle the garlic on the bottom.

Arrange half the potato slices in overlapping rows on the bottom of the dish. Season with salt and pepper. Arrange the mushrooms on top of them and season with salt and pepper. Top it off with a layer of potatoes.

Stir together the light cream, heavy cream, and water. Pour on top. Sprinkle with the Parmesan cheese and dot with more butter.

Bake for about 1 hour at 350 degrees, or until potatoes are tender and the top is crisp. Remove from the oven and let stand 5-10 minutes. Serve at once.

Serves 4.

Adapted from The Nine Seasons Cookbook, p. 30.

Garlicky Mashed Potatoes

5 large potatoes, washed, peeled, and diced
14-16 cloves garlic, peeled
2 T. vegan butter or margarine
3/4-1 c. unsweetened soy milk
Salt and pepper to taste

Place potatoes and garlic cloves in a large pot and cover with water. Bring to a boil and cook for 20 minutes.

Drain and place in a bowl. Add margarine and milk, and mash until smooth. Season with salt and pepper. Serve hot.

Makes 4-5 servings.

Adapted from Vegan Holiday Survival Guide, p. 2.

Kale with Sausage & Garlic-Roasted Potatoes

4 medium potatoes (about 1 lb.), sliced 1/4-inch thick
2 garlic cloves, minced
2 T. extra-virgin olive oil, divided, plus extra for greasing pan
Salt and freshly ground black pepper
1 lb. hot or sweet Italian sausage, removed from its casing
2 c. vegetable broth
1-1/4 lbs. kale, stems removed and leaves chopped

Preheat the oven to 425 degrees. Brush a large baking sheet with oil or spray with cooking spray.

Combine the potatoes, garlic, and 1 T. of the oil in a medium bowl. Season with a generous sprinkling of salt and pepper and toss to coat well. Spread the potatoes out in a single layer on the prepared baking sheet. Roast for 25-30 minutes, turning the potatoes a few times to brown evenly.

Heat the remaining 1 T. oil in a large Dutch oven over medium-high heat. Saute the sausage in the oil until no pink shows and the sausage is cooked through, about 8 minutes.

Stir in the broth and kale. Bring the broth to a boil. Cover and simmer, stirring occasionally, until the kale is wilted and tender but still bright green, 8-10 minutes.

Mix in the potatoes. Season with salt and pepper. Serve at once.

Serves 4.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 401.

Vegetable Crumble

For the crumble topping:
8 T. butter
1-1/2 c. whole wheat flour
1 c. cheddar cheese, grated
1/2 c. mixed nuts, chopped
Sesame seeds

Base:
1-1/2 lbs. mixed winter vegetables (parsnip, rutabaga, turnip, potato, carrot, etc.)
1 large onion
4 T. butter
1/4 c. whole wheat flour
1-2 medium tomatoes
1 c. vegetable stock
1/2 c. milk
3 T. parsley, chopped
Salt and pepper to taste

Rub butter into flour until mixture resembles fine crumbs. Add cheese, nuts, and sesame seeds.

Chop vegetables, then melt butter into a large saucepan and saute onion until transparent. Add prepared vegetables and cook over gentle heat, stirring occasionally, 10 minutes.

Stir in flour, then add remaining ingredients. Bring to a boil, reduce heat, cover, and simmer about 15 minutes, or until vegetables are just tender.

Transfer to an ovenproof dish. Press crumble topping over vegetables and bake at 375 degrees about 30 minutes or until golden.

Serves 6.

Adapted from Traditional Vegetarian Cooking: Recipes from Europe's Famous Crank's Restaurant,  p. 115. 

Comforting Corn Chowder

1 15-oz. can corn, drained
1 15-oz. can creamed corn, undrained
1 16-oz. can diced white potatoes, drained
1 T. dehydrated minced onion
1/4 t. celery salt
2 c. vegetable broth
1 c. milk
1 T. cornstarch combined with 2 T. water
Freshly ground black pepper
1 2-oz. jar chopped pimientos, drained (optional but recommended)

Combine both types of corn, potatoes, onion, celery salt, and broth in a large pot and bring to a boil. Reduce heat to medium and simmer, stirring frequently, for 5 minutes.

Add the milk and return to a simmer. Stir in the cornstarch mixture and mix until thickened slightly. Season to taste with pepper.

Ladle the soup into bowls and garnish with pimientos, if desired.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 173. 

Wish-I-Were-in-Tuscany Chickpea Stew

1 T. olive oil
2 garlic cloves, minced
1/4 c. dry white wine
1/2 t. dried marjoram
2 15-oz. cans chickpeas, drained and rinsed
1 15-oz. can diced white potatoes, drained
1 15-oz. can artichoke hearts, drained and chopped
1 6-oz. jar roasted red bell peppers, drained and chopped
1 T. dehydrated minced onion
1 bay leaf
1-1/4 c. vegetable broth
Salt and freshly ground black pepper

Heat the oil in a large saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in the wine and marjoram.

Add the chickpeas, potatoes, artichoke hearts, bell peppers, onion, and bay leaf.

Stir in the broth and bring to a boil. Reduce the heat to low, season with salt and pepper to taste, and simmer to develop the flavors, about 10 minutes.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 122.  

Beat-the-Blahs Basic Black Bean Patties

1 16-oz. can diced white potatoes, drained
1 15-oz. can black beans, drained and rinsed
1 T. dehydrated minced onion
1 t. dried parsley
3/4 c. dried bread crumbs
Salt and freshly ground black pepper
2 T. olive oil
Spice peanut sauce, salsa, or barbecue sauce, for serving

In a large bowl, mash the potatoes and beans with a potato ricer until broken up. Add the onion, parsley, and bread crumbs, then salt and pepper to taste. Mix until well combined.

Divide the mixture into 6 equal portions and use your hands to shape into patties.

Heat the oil in a large skillet over medium heat. Cook the bean patties until golden brown on both sides, about 5 minutes per side. Drain on paper towels and serve hot with the sauce of choice.

Makes 6 patties.

Adapted from Apocalypse Chow!, p. 120.

Garlicky Chickpeas with Potatoes & Tomatoes

1 T. olive oil
2 garlic cloves, minced
1 t. dried basil
1/2 t. dried savory
1/8 t. or more of red pepper flakes (optional)
1 16-oz. can diced white potatoes, drained
1 15-oz. can chickpeas, drained and rinsed
1 14-oz. can diced tomatoes, drained
Salt and freshly ground black pepper

Heat the oil in a large saucepan or skillet over medium heat. Add garlic, basil, savory, and red pepper flakes, if using, and cook until fragrant, about 30 seconds.

Stir in the potatoes, chickpeas, and tomatoes, and then salt and pepper to taste. Cover and cook until the flavors are blended and the tomatoes are somewhat broken up and saucy, about 10 minutes.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 114.