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Your New Favorite Side Dish: Buttery Fingerling Potatoes With Parsley

Camilla Salem — Wed, 04 Apr 2012 08:11:28 PDT

It's always a good idea to have a few crowd-pleasing recipes in your arsenal that you don't really have to think twice about. This simple French-inspired preparation of fingerling potatoes is one such recipe. Fingerling potatoes bring a bit more elegance to the table, which I attribute to their unusual shape. And of course, butter just seems to make everything better, right?

It's incredibly easy to get your hands on the five ingredients that this recipe calls for, and you'll likely make this time and time again. I find that it complements meaty dishes, like roasted leg of lamb, particularly well without being too rich or stealing the show.

Get the recipe when you read on.

Love Thy Asparagi: Springtime Potato Salad

OnSugar Blog — Fri, 30 Mar 2012 15:09:20 PDT

We couldn't agree more with Food Orleans: the sight of grass-green asparagus is a sure sign of Spring.

Do you love asparagus like I do? 'Cause I really, really love it. I also love that it's a harbinger of spring eating, and even though we can technically buy it at the store year-round, I try not to. Waiting until the spring for asparagus is one of the first seasonal-buying lessons I learned when I started learning to cook. Plus, I like the fact that I can get excited about a vegetable.

It's like the beauty pageant version of broccoli. The diva of the vegetable world. I scan the market for its stalks as if I were checking for grass shoots. It's tall and lean and might be usable as a paintbrush, in a pinch. Plus it's awesome in salads of all kinds, especially this yummy potato salad full of herbs and lemony, light flavors. All it needs is a quick steam and a plunge in some ice water to set the color, and you've got spring in a bowl!

For her creole-inspired asparagus and potato salad recipe, keep reading.

10 Ways to Prepare Potatoes

YumSugar — Wed, 28 Mar 2012 12:31:52 PDT

The potato is one of those vegetables you can always count on for a tasty and satisfying meal. It lends itself well to so many preparations, from frying to salads. We've rounded up 10 of our favorite ways to enjoy them. Click through for some starchy inspiration!

Discovering Papas Rellenas in Miami

Susannah Chen — Mon, 05 Mar 2012 05:24:02 PST

Hot off the South Beach Wine & Food Festival, I scoured the Miami International Airport terminal for some viable food options, as I was still - believe it or not - hungry. But my choices were extraordinarily slim, unless I wanted to grab a three-inch-thick slice of pizza sitting under a heat lamp or a pile of greasy lo mein from Manchu Wok.

I continued walking until I came upon an eatery with the Spanish name La Carreta, which translates as "The Cart." I was getting down to the wire on time, so I hastily ordered a salad. That's when I spotted a machine full of empanadas. "What's that?" I asked the guy behind the counter, pointing to a round, puffy fritter. "Oh, it's a Papa Rellena - I like them very much and think you will, too," he told me.

He couldn't have been more spot-on - "loved" would've been a better word. It was shepherd's pie meets hush puppy, a battered exterior followed by a layer of impossibly creamy potato and a center of cumin-scented ground beef. I instantly regretted not having bought another. And as I settled into my plane seat with the latest edition of Saveur, I instantly regretted not adding a Cuban sandwich on top of that. Sigh. Anyone down to go to Miami this weekend?

Soup's On: Baked Potato Soup

Lauren Hendrickson — Thu, 26 Jan 2012 14:32:31 PST

There's nothing as comforting as a big bowl of soup on a cold Winter night, especially one that tastes just like a baked potato! If you happened to be baking a couple potatoes for dinner already, throw a couple more in the oven so you can make this amazingly delicious soup.
Once you have your potatoes baked (I find it easiest while the potatoes are baking to bake the bacon in the oven at the same time), it takes no time to put the soup together, just caramelized leeks and a blender to smooth the texture. You can blend the whole potato and the skin, but I like to cube about a quarter of the potato to add a little more texture. Top your soup with all of your favorite baked potato condiments like chives, sour cream, cheddar cheese, and bacon bits. Each bite will warm your soul, so keep reading for the recipe!

Easy Winter Salad: French Lentils With Potatoes

YumSugar — Mon, 19 Dec 2011 04:39:16 PST

All of the richness that comes with the month of December is wonderful and delicious, but some days I just need a break from it all. I still want something filling and flavorful that will satisfy me. That's where legumes come into play for me – specifically, lentils. This salad incorporates classic French flavors, including whole grain mustard, onions, carrots, parsley, and french lentils. I added steamed potatoes because I wanted the salad to be slightly more substantial and have variation of texture, but this is definitely optional.

This salad is much, much better cold and on the second day when the flavors have had a chance to party together overnight in a refrigerator. It makes for a great protein-packed lunch, and you'll find yourself craving it all hours of the day. For the recipe, keep reading.

Beyond Mashed Potatoes: 10 Ways With Spuds

Susannah Chen — Fri, 02 Dec 2011 04:04:06 PST

Potatoes are a starch available year-round, but with rutabagas, turnips, parsnips, and yams taking root, there's no better time than now to enjoy the good old spud as well. How should you use them? Well, if you had more than enough mashed potatoes over Thanksgiving, try eating potatoes a different way. Here are a bunch of our favorite ideas.

Use Up Your Russets With a Cheesy Mashed Potato Bake

YumSugar — Mon, 28 Nov 2011 04:11:53 PST

If you find yourself drowning in russet potatoes after Thanksgiving – I know I usually tend to buy way too much – fret not. Here's a creative way to use them up. Mash them, and then bake them with a cheesy, breadcrumb crust for a crunchy, creamy, and indulgent dish. You can also use any leftover mashed potatoes you have from your holiday feast and just skip a few of the recipe steps! Keep on going for the recipe!

Add a Cheesy Twist to Your Thanksgiving Mashed Potatoes!

YumSugarTV — Thu, 17 Nov 2011 05:27:29 PST

Want something a little more sinful on your Thanksgiving table this year? For a creamier version of your favorite spuds, add flavor and richness with goat or manchego cheese mix-ins! They're sure to be an addictive addition to your holiday feast. Watch the video to see how it's done.

Take a Trip to Spain With Patatas Bravas

Lauren Hendrickson — Mon, 25 Jul 2011 03:20:04 PDT

If you've visited Spain, chances are, you've sampled patatas bravas. They're a standard tapa at just about every restaurant: a fried, bite-sized piece of potato, that's smothered in a slightly spicy paprika- and mayonnaise-based sauce. I fell in love with the simplicity of the dish years ago, but only recently tried to re-create this classic dish in my own kitchen.

Traditionally, the potato pieces are deep fried, but I skipped the frying to keep this tapas recipe a touch healthier, and so my house wouldn't smell like a fast food joint. Instead, I achieved a crisp and golden potato using a hot oven and potatoes coated in olive and canola oils.

While the spuds cooked, I made the dipping sauce, which is a piece of cake if you employ the food processor. To present this dish, either drizzle the sauce over the potatoes, or serve it as a finger food, with a plate of golden potatoes and the sauce in a small bowl on the side. Get ready for a taste of Spain when you read more.