Potatoes On The Side! Potato Recipes!

Chipotle Hasselback Potatoes #hasselbackpotatoes #potatorecipes

Some potatoes on the side can really be a meal in itself! Like the first recipe on this post. Chipotle hasselback potatoes could easily be a meal or a hearty appetizer. And just in time for the holidays coming up, I wanted to share with you some of my favorite ways to prepare and enjoy potatoes. Please check out the recipe for patatas bravas down below! You are going to wish you prepared a double batch when you taste them! I will keep this intro short and sweet! Enjoy the holidays and try to really keep it simple and enjoy the time with family and friends. 

Chipotle Hasselback Potatoes #hasselbackpotatoes #potatorecipes

Chipotle Hasselback Potatoes

Yields 4 Servings

Ingredients

4 medium russet potatoes, washed( I used 2 sweet potatoes and 2 russets)
3 tablespoons olive oil, plus more for drizzling onto potatoes
4 tablespoons of unsaled butter, melted
Salt to taste
Fresh cracked pepper, to taste
1 large chipotle in adobo, minced
7 ounce package of pepper jack cheese already sliced for crackers( I used Cabot brand), very convenient!

Garnish potatoes with finely chopped cilantro, jalapeño, onion and crema or sour cream!

 

Directions

 

Preheat oven to 400 degrees F. In a bowl, combine the oil, butter, chipotle, pepper and salt. Whisk to combine, set aside.

With a sharp, large knife, slice a thin layer of the potato so it lays flat on the counter. That will be the bottom of your potato. Carefully slice 1/4 inch slices across the potatoes, making sure you don’t slice all the way through to the bottom.

Place potatoes in baking dish. Drizzle the potatoes with olive oil and lightly season with salt and pepper. Bake in oven for 30 minutes. 

Remove potatoes from oven and generously brush the potatoes with chipotle/butter mix. Fan out the potato a little to make sure you get some in between the slices.

Return to oven and continue baking for another 20-25 minutes or until potatoes are fork tender. Slice the cheese in half.  Remove potatoes from oven and carefully insert cheese slices in between the slices on potatoes. Return to oven and bake just until cheese melts. Garnish with finely chopped cilantro, jalapeño and onion.   

 

Chipotle Hasselback Potatoes #hasselbackpotatoes #potatorecipes

 

Chipotle Hasselback Potatoes #hasselbackpotatoes #potatorecipes

Tips~ Look for the cracker size cheese slices at your local market. They are perfect for preparing hasselback potatoes!

Chipotle Hasselback Potatoes #hasselbackpotatoes #potatorecipes

 

And yes more potato recipes!

Chessy Whipped Potatoes #potatorecipes #thanksgiving

Cheesy Whipped Potatoes

Yields 6 Servings

Ingredients

2 1/2 pounds yukon gold potatoes, peeled and sliced into 1 inch pieces
3-4 tablespoons unsalted butter
1/2 cup milk or cream
1/3 cup grated parmesan or cotija cheese
1 cup muenster or chihuahua cheese, grated
Salt and white pepper to taste

Directions

1. Add the potatoes to a pot, cover with water and bring to a boil. reduce heat and cook until fork tender.

2. Drain the potatoes, add butter and cream and whip with mixer or mash with potato masher. Mix in all of the remaining ingredients, stir well to combine, taste for salt.

 

Spanish-Style Patatas Bravas #patatasbravas #potatorecipes

Patatas Bravas(Spanish-Style Potatoes)

Yields 4 Servings

Ingredients

2 russet potatoes, peeled and sliced into 1 inch pieces( about 1 pound)
water to cover potatoes
oil for frying
kosher salt

For Sauce
1 cup mayo
Juice of 1 lemon
2 tablespoons red wine vinegar
1 tablespoon smoked paprika
2 tablespoons sriracha
1 clove garlic, grated
Salt and fresh cracked pepper to taste

  1. In a bowl, combine all of the ingredients for the sauce. Set aside.
  2. Add the peeled and sliced potatoes to a sauce pan covered with water. Bring to a boil and cook until fork tender. Drain water and place potatoes on wire rack to dry and cool completely. Fry in preheated oil to cover until golden, crisp and delicious!!
Cheese and Poblano Potato Cakes #potatorecipes #tortitasdepapa
Poblano Cheddar Potato Cakes

Yields 5 Servings

Ingredients

5 white potatoes, peeled and chopped into 1 inch pieces
5 cups water
Salt
Pepper
1/2 cup, plus 2 tablespoons olive oil
1 small red onion, diced
1 clove garlic, minced
1 cup poblano, diced finely
1 egg lightly beaten
1/2 to 3/4 cup shredded extra sharp white cheddar
1/4 cup bread crumbs

Directions

1. In a medium pot, combine potatoes, water and 2 teaspoons of salt. Cook on medium heat until potatoes are fork tender. Drain and mash the potatoes, set aside.

2. While potatoes are cooking, in a saute pan, heat 2 tablespoons of olive oil to medium heat. Season lightly with salt and pepper. Cook the onions and poblanos for 8 to 10 minutes, until they start to caramelize. Add the garlic and cook for another minute. Remove from heat and let cool slightly.

3. To the bowl of potatoes, add the egg, breadcrumbs, cheese, and onion mixture,1/3 teaspoon salt, 1/3 teaspoon pepper. Stir well to combine, make 10 potato cakes and transfer to a plate. Cover with plastic wrap and chill for 1 hour to set.

4. In a large nonstick skillet, preheat 1/4 cup of oil to medium heat for 5 minutes. Cook half of the potato cakes until nicely browned. Turn as needed to brown the other side. Transfer to a plate lined with paper towels. Garnish with pico de gallo or your favorite salsa.

 

Buffalo Whipped Potatoes #potatorecipes

Buffalo  Cheesy Whipped Potatoes

Follow recipe for whipped potatoes above. Mix in 1/3-1/2 cup of your favorite buffalo wing sauce!

 

Mom’s Stuffing Recipe-Thanksgiving

Mom's Thanksgiving Stuffing/Dressing #thanksgiving #dressing

This is my version of Mom’s  Thanksgiving stuffing recipe. It is not a Mexican recipe, but a pretty awesome recipe in my eyes. The story behind this recipe is that my Mom found it published in the LA. Times newspaper back in the 60’s. Thanksgiving celebration was a whole new thing for our family, since my parents were born in Mexico. But now, Thanksgiving would not be the same without this recipe. My job as a child was to dice up the green apple. My Mom knew I loved the green apple so much, she would always let me have part of the apple when I was done. Everytime I slice a green apple and smell the aroma, it takes me right back to those moments in Mom’s kitchen. While I was in Monterrey, Mexico in 2011, I prepared this special side dish to share with my tia and her family. They really enjoyed it. This is my most favorite recipe of all when it comes to Thanksgiving! I am positive mom used a special brand of bread stuffing found in California. I have never seen it here in New York where I live, so I always try to find similar ingredients. Happy Thanksgiving! Feliz Dia de Accion de Gracia! 

Mom's Thanksgiving Stuffing-Dressing #stuffing #thanksgiving #pinaenlacocina

So happy mt dad took some pictures with his polaroid camera to capture those special moments. 

Mom's Thanksgiving Stuffing-Dressing #thanksgiving #stuffing

Directions

Yields 8-10 Servings

Ingredients

1 pound ground chuck(beef)
1 pound Jimmy Dean Pork/Sage flavored sausage
1 medium white onion, diced
2 large carrots, diced
2 stalks celery, sliced or diced
1 green bell pepper, diced
1 small green apple, diced
1/3 cup slivered almonds
salt
pepper
garlic powder
1 teaspoon fresh thyme, finely chopped (my addition) 

14-16 ounces cornbread stuffing
5 cup low sodium chicken broth, more if needed

 

Directions


1. On medium/high heat, brown the  beef and pork sausage in a large dutch oven-style pot. Season with a little salt, pepper and garlic powder.
Once the beef and sausage is nicely browned and cooked through, add the onions, carrots, celery , bell pepper and thyme. Combine and cook for 7-9 minutes. Add the apple and almonds and cook for another few minutes. Fold in the bread stuffing and gradually mix in the chicken broth. If it seems too dry, add a little more broth. You want it to look moist so it does not dry out during the baking process. Taste for salt.


2. Place the stuffing in a large baking dish and bake in a 350  degree preheated oven until warmed through and top is nicely browned and the bread looks toasted. Grab a fork! Lol! Let it sit for a few minutes before serving. It will be very hot! Back in the day, Mom used to stuff the turkey with this recipe and cook part of it in a small baking dish. I rarely cook a whole turkey and prefer to bake it in a pan instead of inside of the turkey.

Mom's Thanksgiving Stuffing-Dressing #stuffing #thanksgiving #rellenodepavo

When I cannot find the sausage with sage, I just add some powdered sage. For this recipe, I would add about 1/2 of a teaspoon when cooking the meat. 

Mom's Thanksgiving Stuffing-Dressing #thanksgiving #stuffing #rellenodepavo

Before baking

Mom's Thanksgiving Stuffing-Dressing #stuffing #thanksgiving #rellenodepavo

After Baking

Mom's Thanksgiving Stuffing-Dressing #stuffing #dressing #rellenodepavo #thanksgiving

I don’t think I mixed it well enough, lol! One side looks like it has more bread stuffing! 

Tortitas de Carne en Salsa Verde(Beef Fritters in Salsa)

Tortitas de Carne en Salsa Verde #tortitasdecarne #mexicanfood

These tortitas de carne en salsa speak to me! The textures and flavors are so familiar to me. They remind me of Mom’s cooking for so many reasons. Out of all of the salsa recipes on my blog, salsa verde prepared with tomatillo is the one that I favor. The spicier, the better! Dry roasted on the comal, poached in water, grilled, you name it! It’s my favorite! The egg batter used to prepare these tortitas de carne en salsa is the exact egg batter used for chiles rellenos(stuffed poblanos). I don’t know why I found preparing that batter so intimidating for so many years. Practice and patience is the key. Oh, and notes! Write notes when you are testing a recipe. They have saved me on many occasions when I am developing a recipe. The shredded beef fritters are the same ones that are served in my abuelita’s caldo de albondigas. Albondigas? Yes, in some regions these are called albondigas and not tortitas. Confused yet? Lol! If you are open to the concept that dishes and ingredients come in several names, then it will get easier. I promise. This is all part of the learning process. The great thing about this dish is that both the beef fritters and salsa can be prepared a couple of days ahead of time. When you are ready to serve, you can prepare a small skillet for one or the whole batch for your frinds and family. Makes for some delicious and different beef tacos! Extra salsa for me, please! #foodieforlife #tortitasdecarne

Tortitas de Carne en Salsa Verde #tortitasdecarne

Tortitas de Carne en Salsa Verde

Yields 4 Servings

Ingredients

For Salsa Verde

1 1/2 pounds of tomatillos
1/2 small white onion, plus another 1/4 sliced thin for later
5 small chile serrano, reserve 1 for later
1-2 cloves of  garlic, skins on
Salt to taste
cilantro, chopped, optional


For Tortitas
3/4 pound cooked shredded beef
1 tablespoon flour
4 large eggs
Oil for frying

Garnish
Fresh cilantro
Avocado slices
*serve with warm tortillas

Tips~ Before adding the shredded beef, chop into smaller pieces before adding flour and mixing into batter.

Directions 

1. Wash the tomatillos. Slice them in half and lay them on a preheated comal, cut side up.  Remove stems from 4 of the chile serranos. Place chile peppers, 1/2  onion and garlic next to tomatillos. Dry roast for about 20 minutes, turning as needed.

2. Once the skins on tomatillos, peppers and onions have blistered and charred nicely, remove from heat and transfer to the blender. Remove skin from garlic and add to blender. Pour in 1/2 cup water or chicken broth. Season with salt to taste. Blend on high until very smooth. Set aside. 

3. In a skillet, preheat 1 cup of oil to medium heat  for 5-6 minutes. Toss the beef with 1 tablespoon of flour until evenly coated. Separate the egg whites into a large bowl, reserving the yolks. With an electric hand mixer on high, beat the egg whites  for 3 -4 minutes or until stiff peaks form. With the mixer on low, mix in the yolks just until blended. Fold in the shredded beef.

4. Carefully ladle in a spoonful of beef/egg mixture into hot oil. Cook to four tortitas at a time until golden brown, turn as needed. Transfer to a plate lined with paper towels. Repeat until all the tortitas are done. Yields 14-18 small tortitas de carne.

5. Heat 1 tablespoon of oil to medium heat in a skillet.  Add 1/4 thinly sliced  reserved onion and 1 thinly sliced reserved s errano. Saute for 3 minutes. Add the salsa verde and cook for a few minutes. If salsa is too thick, add a little more broth. Finally, add the tortitas de carne to the warm salsa. Cook just until warmed through. Garnish with cilantro. Serve with warm tortillas.

Tortitas de Carne en Salsa Verde #tortitasdecarne #mexicanfood

Tortitas de Carne en Salsa Verde #tortitasdecarne #mexicanfood

For shredded beef, you can use flank steak, brisket or chuck roast. Cook overnight in slow cooker for extra tender beef

Tortitas de Carne en Salsa Verde #tortitasdecarne #mexicanfood

Bet you never had a beef taco like this before!

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

%d bloggers like this: