potatoes

Recipe: Cozy Potatoes, Two Ways

‘Tis the season for feasting. Well, almost.

Holiday season is on its way and that means that menu planning for get-togethers with family and friends is on our minds. Stop with the constant scrolling through foodie bloggers’ accounts on Instagram and give these potato recipes a go! Peruvian chef María Jose Jordan has supplied us with two recipes that are vegetarian comfort food at its best. Each recipe is stated to make four servings, so don’t blame us when you fall into a food coma after polishing off each dish on your own.

 

Baked Potatoes with Vegetables and Huevos reventados

Makes 4 servings
Special equipment: Oven, baking tray

– 6 large potatoes cut in big chunks
– 4 cloves of garlic, chopped
– 1 white onion, roughly chopped
– 1 bell pepper, roughly chopped
– 1 eggplant, roughly chopped
– 2 tomatoes, roughly chopped
– 1 cup mushrooms, roughly chopped
– Olive oil to taste
– Salt and black pepper to taste
– Chopped rosemary
– 4 eggs

Preheat oven to 180°C

Mix the potatoes with all the vegetables and disperse onto a baking tray. Drizzle with olive oil to taste. I like to put a generous amount, around ½ or ¾ of a cup. (If you are trying to reduce fat intake on your diet you can put as little as you wish to). Sprinkle with salt, pepper and rosemary, then cover with aluminium foil and toss in the oven for about 20 minutes.

mix

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Remove the foil, turn the temperature up to 200°C and allow the vegetables to lightly brown for 5 to 10 minutes. Take out of the oven, crack the four eggs on top of the vegetables, allowing each one to have its own little nest of vegetables. Try to keep the yolk intact. Sprinkle the eggs with salt and pepper and throw back into the oven until the eggs are cooked to your liking. I like my eggs very runny, so it doesn’t take longer than 5 to 7 minutes. If you like your eggs a bit firmer, it should take around 10-15 minutes, depending on the strength of your oven.

 

Cheesy Mashed Potatoes

Makes 4 servings
Equipment: Large pot, potato masher


– 8 large potatoes
– 4 cloves garlic
– 1 cup whole milk
– ½ cup heavy cream
– 1 stick (½ cup) butter
– ½ cup grated cheese*
– Salt and black pepper to taste
– 1 pinch nutmeg
– ½ tbsp. chopped fresh oregano* (if not available, dried)


Put the whole potatoes and the garlic gloves (both with the skin on) in a pot. Add about 2 cups of water, put a lid on and cook on medium heat until you can cut through a potato. (The measurement for the water is just a reference. It should be just enough so it does not evaporate during the cooking process. We want the potatoes to cook in the steam, not covered in water. This way they keep a lot more flavor and they do not absorb liquid, so the texture will be better as well.)

When the potatoes are done, strain the water and put the potatoes back in the pot. Remove the garlic, peel it and put it in another pot with the milk and cream. Warm up the mixture and pour into the potatoes, then use a potato masher to mix. Don´t be afraid of the garlic cloves, they should be soft enough that they incorporate easily into the potatoes. You can mash them as much as you want. I like my potatoes chunky and I leave the skins on for flavor and texture.

Finish with the butter, cheese, salt, pepper, nutmeg and oregano. You can keep doing this with the masher or you can switch to a spoon. Make sure that the potatoes are still warm when you add the butter and cheese so they melt completely.

*Cheese is also up to you. For this recipe I like using “melty” cheeses like Fontina, Asiago, Provolone, etc. but drier cheeses work really well too.
*If you do not like oregano you can replace with any herb that you like or just skip it.


Get to know the chef behind these comforting creations here!

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