INGREDIENTS 1. 2 1/4 pounds small Yukon Gold potatoes, scrubbed but not peeled 2. 3. 4. 5. 6. 7.

1 teaspoon yellow mustard seeds 4 tablespoons unsalted butter, softened 1 tablespoon minced parsley 1 medium shallot, minced 2 teaspoons fresh lemon juice Salt and freshly ground pepper

1. 2.

In a saucepan, boil the potatoes in water to cover until tender, about 15 minutes. Meanwhile, in a small skillet, toast the mustard seeds over moderate heat until they pop, about 3 minutes. In a small bowl, mix the butter with the parsley, shallot, lemon juice and mustard seeds. Season generously with salt and pepper. Drain and halve the potatoes lengthwise. In a large dish, toss the potatoes with the shallot butter and serve.

3.

MAKE AHEAD The shallot butter can be refrigerated for 1 week.

Recipe: Potato Salad with Herbs and Fresh Goat Cheese

INGREDIENTS 7 pounds baking potatoes, scrubbed 3/4 cup extra-virgin olive oil 3/4 cup red wine vinegar 1 1/2 teaspoon salt 1 teaspoon freshly ground pepper 1/2 pound mild fresh goat cheese, crumbled (1 cup) 1 garlic clove, minced 2 tablespoons chopped oregano 1 cup chopped basil leaves

1. 2. 3.

Put the potatoes in 2 large pots and cover with water. Add salt and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 40 minutes. Drain the potatoes and let cool slightly. Peel the potatoes. Halve them lengthwise, then slice crosswise 1/3 inch thick. Transfer the warm potatoes to a large bowl. Add the olive oil, vinegar, salt and pepper and toss gently to coat the potatoes. Shortly before serving, add the crumbled goat cheese, garlic, oregano and basil to the potato salad and toss well. Transfer to a platter and serve.

MAKE AHEAD The potato salad can be prepared through Step 2 and refrigerated overnight. Bring to room

temperature before serving.

Scalloped Potatoes with Ham

The combination of pecorino and Parmesan gives these potatoes a great cheesy depth. More Potato Recipes

Alexandra Rowley

Recipe: Scalloped Potatoes with Ham

1. 2. 3. 4. 5. 6. 7. 8. 9.
MAKE-AHEAD

INGREDIENTS 3 cups heavy cream 1 garlic clove, finely grated Pinch of freshly grated nutmeg Kosher salt and freshly ground pepper 2 1/2 pounds baking potatoes, peeled 1/2 cup freshly grated Parmigiano-Reggiano cheese 1/2 cup freshly grated pecorino cheese 1/4 cup chopped parsley 6 ounces baked ham, sliced 1/4 inch thick and cut into 1/4-inch cubes

1. 2.

Preheat the oven to 400 and butter a shallow 9-by-13-inch baking dish. In a medium saucepan, bring the heavy cream to a simmer. Add the garlic and nutmeg and season with salt and pepper. Keep warm. Using a mandoline, slice the potatoes crosswise 1/8 inch thick. In a small bowl, combine the pecorino and Parmigiano cheese. Arrange one fourth of the potato slices in the prepared baking dish, overlapping them slightly. Sprinkle 1/4 cup of the cheese, 1 tablespoon of the parsley and one third of the ham over the potatoes. Repeat the layering two more times. Top with a final layer of potatoes and sprinkle with the remaining 1/4 cup of cheese. Pour the cream mixture over and around the potatoes. Bake for 25 to 30 minutes, until the potatoes are tender and bubbling and the top is golden brown. Let stand for 15 minutes. Sprinkle with the remaining 1 tablespoon of parsley and serve.

3.

MAKE AHEAD The unbaked gratin can be

Recipe: Garlicky Potatoes, Green Beans and Cauliflower

INGREDIENTS 1. 1 pound fingerling potatoes, scrubbed but not peeled 2. Salt 3. 4. 5. 6. 7. 8. 3 cups cauliflower florets 1 pound green beans 3 tablespoons extra-virgin olive oil 4 garlic cloves, finely chopped 1/2 teaspoon spicy pimentn de la Vera (hot smoked Spanish paprika) 1 tablespoon sherry vinegar

1.

In a large pot, cover the fingerling potatoes with 2 inches of salted water and bring to a boil over high heat. Reduce the heat to moderate and cook until the potatoes are almost tender, about 8 minutes. Add the cauliflower florets and green beans to the pot and simmer until tender, about 5 minutes. Meanwhile in a small skillet, heat the olive oil. Add the garlic and cook over low heat until golden brown, about 1 minute. Add the pimentn and a large pinch of salt and remove from the heat. Drain the vegetables well and transfer to a serving bowl. Season with salt and drizzle with the garlic oil. Sprinkle with the vinegar, toss well and serve.

2. 3.

NOTES

F&W topping variations 1. Saut capers in olive oil with chopped red onion and fresh thyme. 2. 3. Saut minced fresh lemongrass in vegetable oil with garlic chives and chopped basil; finish with a splash of soy sauce. Saut shallots in olive oil; add white wine vinegar and cream and simmer until thickened. Add chopped fresh tarragon.

Recipe: Herbed Potato Salad

INGREDIENTS 2 pounds Yukon Gold potatoes, scrubbed 2/3 cup mayonnaise 1/4 cup sour cream 2 tablespoons Dijon mustard 2 celery ribs, finely diced 2 tablespoons finely chopped flat-leaf parsley 1 tablespoon snipped chives 1 tablespoon chopped tarragon Salt and freshly ground pepper

1.

Put the potatoes in a large saucepan, cover with water and bring to a boil. Simmer the potatoes over moderate heat until tender, about 30 minutes. Drain and let cool. Peel the potatoes and cut them into 1-inch cubes.

2.

In a large bowl, whisk the mayonnaise with the sour cream and mustard. Add the celery, parsley, chives and tarragon and season with salt and pepper. Fold in the potatoes, mashing lightly. Refrigerate until chilled before serving.

MAKE AHEAD The potato salad can be refrigerated overnight.

Recipe: Potato-and-Wild-Salmon Cakes with Ginger and Scallions

INGREDIENTS 1. 2 pounds medium red-skinned potatoes, scrubbed 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. Sea salt 1 pound skinless wild salmon fillet Safflower or sunflower oil, for greasing and frying Freshly ground pepper 1 bunch scallions (about 6 scallions), coarsely chopped 3 large eggs, lightly beaten 3 garlic cloves, minced 2 tablespoons minced fresh ginger 1/2 medium red onion, finely chopped 1 tablespoon tamari 1 tablespoon toasted sesame oil 1/2 cup plain dry bread crumbs

14. Dill Sauce, for serving

1.

Preheat the oven to 350. In a large saucepan, cover the potatoes with water. Add a large pinch of sea salt and bring to a boil. Simmer over moderately high heat until the potatoes are tender, about 20 minutes. Drain and let cool slightly, then peel. Transfer the potatoes to a large bowl and mash. Meanwhile, put the salmon on a lightly oiled rimmed baking sheet and season with salt and pepper. Bake for about 15 minutes, until the salmon is medium-rare inside. Gently flake the salmon and add it to the potatoes along with the scallions, eggs, garlic, ginger, onion, tamari and sesame oil. Mix well, then fold in the bread crumbs. Season with salt. Form the potato mixture into fourteen 1/2cup patties. In a large nonstick skillet, heat 1/4 inch of safflower or sunflower oil until shimmering. Working in batches, fry the potato cakes over moderately high heat until browned and crisp, about 2 minutes per side. Transfer to a large baking sheet. Repeat with the remaining potato cakes, adding more oil and adjusting the heat as necessary. Bake the salmon cakes for about 15 minutes, until heated through. Serve with the Dill Sauce.

2. 3.

4.

MAKE AHEAD

The uncooked salmon cakes can be refrigerated overnight.

Recipe: Garlic Roasted Cod with Mashed-Potato Crust

1. 2. 3. 4. 5. 6. 7.

FAST

INGREDIENTS 2 pounds baking potatoes (about 4), peeled and cut into chunks 1 1/4 teaspoons salt 1/2 teaspoon fresh-ground black pepper 4 tablespoons butter, at room temperature 1/2 cup heavy cream, light cream, or milk 2 pounds cod fillets, cut to make 4 pieces 2 teaspoons cooking oil

8.

4 cloves garlic, minced

1. Heat the oven to 450&176;. Put the potatoes in a medium saucepan of salted water. Bring to a boil and continue boiling until tender, about 15 minutes. 2. Drain the potatoes and put them back into the saucepan along with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Mash the potatoes over very low heat, gradually incorporating the butter and cream. 3. Rub the cod with the oil and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the cod in a large roasting pan, sprinkle the fillets with the garlic, and then spread with the mashed potatoes. Roast until the fish is nearly done, 8 to 10 minutes for 3/4inch-thick fillets. 4. Heat the broiler. Broil the fish until the mashed potatoes have a golden brown crust, about 2 minutes. Fish Alternatives Use other relatively thick, white-fleshed fillets in place of the cod. Good choices include grouper, haddock, orange roughy, red snapper, and turbot.
NOTES

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