Tag Archives: potato

Crispy Smashed Herbed Potatoes To Celebrate National Potato Lovers Month

February Is National Potato Lovers Month

Sometimes it’s just plain fun to play with our food.  Smashed potatoes are the perfect example.  Make lots because they will disappear fast!

Smashed Lemon Herb Crispy Potatoes 

Fill a large stock pot with lightly salted water. Bring water to a boil.  Place small Yukon or Red Skin Potatoes in boiling water and cook until tender. Drain and set aside.  The potatoes can be prepared immediately or place them in a plastic bag and store in refrigerator overnight.

To smash and top potatoes:

Pre-heat oven to 450 degrees Fahrenheit

Spray cookie sheet lightly with vegetable spray

Cut potatoes in half and smash with bottom of a can (wash bottom of can before smashing the potatoes)

Drizzle 1 teaspoon melted butter over each smashed potato

Sprinkle with salt and freshly cracked black pepper

Top with a mixture of finely chopped basil, chives and parsley. Drizzle each potato with 1/2 teaspoon (or a little less depending on the size of the potato) olive oil. The olive oil will help crisp up the potato.

Top herbs a sprinkling of frozen grated lemon and 1 tablespoon finely grated sharp cheddar cheese per smashed potato

To make frozen grated lemon:  Place a washed lemon in the freezer section of  your refrigerator. Once the lemon is frozen, get  your grater, and shred the whole lemon (no need  to peel it) and sprinkle it on top of your  foods.  The lemon seeds catch on the grater so there is no need to worry about seeds getting into your grated lemon.

Bake smashed potatoes for 8 – 10 minutes in 450 degree Fahrenheit oven. (Watch carefully so that the potatoes do not burn.)  Potatoes should be very crispy on top.

Serve warm with a bit of sour cream and/or ketchup.  Applesauce and sour cream is also a delicious garnish for this dish.

Have fun playing around with the toppings on the smashed potatoes ~ try a variety of herbs and grated cheeses or spreadable cheeses.  Delicious for lunch, dinner, a snack, even breakfast!

The definition of Bon Vivant is:  A person who lives luxuriously and enjoys good food and drink.

To pair with the smashed potatoes I served Bon Vivant Sparkling Wine from California.  California Sparkling Wine made in the French style,using the traditional méthode champenoise. This sparkler is made from Chardonnay and Pinot Noir grapes. Several sources compare it to Veuve Clicquot, but I think that is more true for the yellow label rather than the bubbles inside. I am glad I tried it, but found it be just an average sparkling wine.  $20 range.

So I finished the glass of Bon Vivant and moved on to Pinot Noir.  As the weather gets warmer…we’ve had record-breaking warm weather in Roanoke, Virginia during February, 2018…the warmest it’s been in 100 years!  …my taste turns towards Pinot Noir. One of my favorite things to do is sit outside on the deck with a glass of Pinot Noir.  Although potato dishes are not necessarily classic Pinot Noir pairings, I found the earthy herbs and pop of lemon in the smashed potatoes to pair with the Pinot Noir quite well. Plus, I was just in the mood for a nice Pinot.

Sojourn Russian River Valley Pinot Noir 2011

Lush, rich cherry flavors with spice and cola notes.  Balanced with a long finish.  $45 range.  Our source for this wine, Wines ‘Til Sold Out  recommends Sojourn:  “This is the kind of Pinot that California Drinkers dream about!”  On the palate you get ripe cherries, cranberries, cola, nutmeg, vanilla and shitake mushrooms.

This is what the kitties were up to when I innocently turned my back to start cooking in my kitchen this morning!  Empty brown paper bags are a particular favorite around our house.

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These potatoes are on FIRE! Sparkling Wine Quenches The Heat

This morning I decided to include Potatoes Picante on my Sunday brunch menu.  This spicy Spanish red sauce on top of crispy potatoes is on FIRE with the addition of cayenne pepper.  It can be as spicy as you like it depending on how much cayenne pepper you add…and a tiny pinch of this spice goes a long way! 

Potatoes Picante

For the Picante Sauce:

2 large tomatoes (preferably fresh out of the garden for the best flavor)

12 ounce jar roasted red peppers, drained, chopped into very small pieces

1 tablespoon olive oil

1 teaspoon sugar

1/8 teaspoon salt

2 pinches cayenne pepper

1/2 teaspoon Smoked Spanish Paprika

2 tablespoons butter

For the potatoes:

3 Russet potatoes, peeled.

2 cups Vegetable oil

To prepare the sauce:  Cut the tomatoes in half.  Place a box grater in a bowl.  Grate the cut side of each tomato so that the tomato pulp falls into the bowl.   Discard the tomato skin.

Place the olive oil in a pan and warm it gently over low heat. Add the tomato pulp, chopped red peppers, sugar, salt, paprika and cayenne pepper to the olive oil.  Stir to combine all ingredients.  Bring to a simmer over medium heat and allow to simmer for 10 minutes, stirring frequently.  Remove from heat and add butter. Stir until butter is melted. Return sauce to heat and keep warm over very low heat while preparing the potatoes.

Cut the potatoes in half lengthwise, then cut each half in half again, making 4 strips of potato. Cut each strip into 4 pieces which will make cubes of approximately one inch.  Put the vegetable oil in a deep frypan and heat until sizzling. Carefully add potatoes in one layer and fry over medium heat for approximately 10 minutes. Check to make sure the potatoes are tender and continue to fry for 5 more minutes until potatoes are crispy and lightly browned.  Remove potatoes from oil with a slotted spoon and place on a plate lined with paper towels to drain the oil off the potatoes.  Sprinkle with a little salt if desired.

Serve warm potatoes on small plates drizzled with the picante sauce. Buen Provecho!


I paired the potatoes with Charles Bove Sparkling Wine…tiny bubbles dancing in the flute, the pairing tasted “buttery” to me which was quite pleasing to the palate. The bubbles are created by  long-aging on its yeast via methode traditionnelle practice of secondary fermentation in the bottle.  This dry and festive wine is made from grapes primarily grown in he superb white chalk soils of the central Loire Valley.  Nothing fancy, just light and refreshing. $15 range.

Later I will quench the summer heat at Blue Cow Ice Cream Shop. Homemade ice cream in Roanoke Virginia! bluecowicecream.com

Blue Cow Ice Cream Flight…flavors (front to back) Chocolate Cayenne, Peanut Butter Fudge Swirl, Peach Ginger, Banana Pudding.




One-Bite Roasted Potatoes with Fresh Lemon Aioli


“Tasteful Selection” brand one-bite potatoes available at Fresh Market (fingerling potatoes cut in half can be substituted if one-bites cannot be found at the market).  The perfect appetizer  to serve with champagne because…

Optimized-champagne sign

A special thank you to Kelly for sending me this photo from London, England!

Here’s the recipe:

Preheat oven to 350 degrees Fahrenheit

24 ounces one-bite potatoes

3 tablespoons butter

1 large shallot, sliced very thin

1/4 teaspoon salt

freshly ground pepper

2 tablespoons chopped fresh rosemary

Place butter on baking sheet (I like to use my flat cast iron pan for this recipe) and put in oven to allow butter to melt. As soon as butter melts, remove pan from oven and spread butter around on the pan.  Place the sliced shallots on the pan and lay the potatoes on the pan on top of the shallots.  Sprinkle potatoes with salt, pepper  and toss to coat the potatoes. Sprinkle potatoes with chopped rosemary during the last 10 minutes of baking, toss to coat the potatoes with the rosemary.  Bake potatoes for 30 minutes or until fork tender.

Fresh Lemon Aioli:

1/2 cup Dukes brand Mayonnaise

zest of 1 small lemon (I like to use my microplane to zest the lemon rind and grate the garlic)

1 clove garlic grated

1 tablespoon lemon juice

dash salt

freshly ground pepper

1 teaspoon Dijon mustard

Combine all ingredients in a bowl. Place aioli in refrigerator – serve icy cold as a dip for the potatoes.

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