potato

Celeriac and Potato Mash

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A healthier take on mashed potatoes with a unique twist - celery root and potato mash! My mash pictured above was made with these beautiful purple potatoes from a local farm, which I thought added a fun and colorful touch :) You can use any kind of potato here though!

The celeriac (or celery root) adds an earthy and fresh flavor, creating a bit more complexity. Plus, celeriac is packed with antioxidants and is an excellent source of fiber! I think a fun way to step up your dinner presentation game is to have a layer of this (or mashed parsnips, cauliflower, potatoes - whatever it may be) with a flavorful piece of chicken, steak, or salmon placed on top. We topped this with a dijon maple salmon and lots of parsley. For a creamier, richer option, add milk in place of broth. Delicious! 


Ingredients:

  • 1 large head of celery root, peeled and cubed

  • 3 medium potatoes of your choice, peeled and cubed

  • ½ cup chicken or vegetable broth (or whole milk)

  • 5 cloves of roasted garlic (directions here)

  • 3 tbsp butter or olive oil

  • 1 tsp salt 

  • ½ tsp pepper 

Directions:

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  • Boil celery root and potatoes until tender and can pierce easily with fork (about 15 minutes). Drain celery root and potatoes and return them to the pot.

  • Add roasted garlic and chicken (or vegetable broth) and then mash (or use immersion blender). If too thick, add some more broth.

  • Add salt, pepper, and butter (or olive oil). Stir to combine.

  • Taste and adjust seasonings if needed.


Salt and Vinegar Roasted Potatoes

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I love salt and vinegar chips - they are a guilty pleasure of mine for sure. Having a bag of Cap Cod Salt and Vinegar potato chips at the beach is one of my absolute favorite things! Here’s a way to get those same tangy flavors with roasted potatoes. These are so delicious! Plus, the apple cider vinegar has so many health benefits you can feel great about adding to your recipe.

Ingredients:

(serves 4 as a side)

Perfectly pairs with grilled chicken sausage and broccoli

Perfectly pairs with grilled chicken sausage and broccoli

  • 2 lb. potatoes (I recommend red potatoes, Yukon Gold, or fingerlings)

  • 3 tbsp olive oil

  • 3 tbsp apple cider vinegar

  • 2 tsp salt

  • ½ tsp pepper

Directions:

  • Preheat oven to 400 degrees F

  • Place your baking sheet in the oven for at least 5 minutes before adding potatoes so that it’s nice and hot.

  • Cut potatoes into 1-inch cubes

  • In a mixing bowl, add 2 tbsp. olive oil, 2 tbsp. apple cider vinegar, 1 1/2 tsp. salt, and pepper. Whisk to combine. Add the potatoes and make sure they are coated in the vinaigrette. Then spread the potatoes onto a parchment-paper lined baking sheet.

  • Roast for 55 minutes, tossing the potatoes halfway through.

  • Remove the potatoes from the oven. Whisk together the remaining olive oil and apple cider vinager and then pour on top of the potatoes. Season with the last 1/2 tsp of salt. Mix together and serve warm!

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Dijon and Red Wine Vinegar Potato Salad

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We get farm fresh potatoes (the small red or yellow ones) fairly regularly in our weekly CSA farm box delivery, and we almost always roast them with garlic, rosemary, and olive oil or alongside a roast chicken. Don’t get me wrong, the potatoes are delicious that way, but I was starting to get bored of preparing them the same old way. So when they showed up in last week’s farm box, I decided to channel some memorable potato dishes I’ve had at restaurants and I decided to try to recreate a mustardy warm potato salad that I had recently at a French bistro here in San Francisco. The potatoes can stand up to the acidic and robust flavors of the mustard vinaigrette and act as the perfect side dish for some grilled steak or perhaps crispy roasted duck.


Ingredients:

  • 2 pounds baby potatoes, rinsed and scrubbed

  • 5 oz pancetta, cubed

  • 2 ½ tbsp dijon mustard

  • 2 cloves garlic, minced

  • ¼ tsp sea salt

  • ¼ tsp pepper

  • ¼ cup red wine vinegar

  • ¼ cup  good olive oil 

  • ¼ cup fresh chopped dill

  • ¼ cup fresh chopped parsley

  • ⅓  cup diced green onion

  • Juice from 1 lemon

 

Directions:

  • Cook the pancetta in a pan over medium heat. Stir until crispy, about 8 minutes. Remove from pan and let drain and cool on paper towels. 

  • Bring a large pot of heavily salted water to a boil. While water is heating, slice potatoes into halves or quarters (depending on your size preference)

  • Once boiling, add potatoes to the pot and bring heat to medium/high. Cook for 10-15 minutes or until potatoes are cooked and easily pierced with a fork.

  • Drain the potatoes and rinse with cool water.

  • In a large serving bowl, add dijon mustard, garlic, salt, pepper, red wine vinegar, lemon juice, olive oil, dill, parsley, and green onion. Whisk to combine. Add potatoes and pancetta. Toss to combine.

  • Serve warm (immediately) or make ahead and allow flavors to meld. Allow potato salad to come to room temperature before serving. 


Health Benefits of Potatoes

  • They are a great source of potassium, vitamin C, and B6

  • Potatoes contain resistant starch, which has shown to improve blood sugar levels. This starch also feeds the good gut bacteria in our large intestines, which improves digestion.

  • Make sure to eat the skin because that’s where many of the valuable nutrients are stored

  • Potatoes are a good source of phytonutrients and antioxidants, but look for colored ones (like purple) because they have higher amounts!

  • They are low in calories and are very filling! 

Sources and additional reading: