#TripleSBites: Potato Rosemary Knots

These soft and doughy Potato Rosemary Knots have a fancy shape and are full of lots of fresh herb flavor! They’re a great compliment to any dinner.

Potato Rosemary Knots | thepajamachef.com #TripleSBites

Making fresh bread and rolls is something that I absolutely love to do. I love the process of kneading the dough and seeing it come together from a mess of flour and liquid and salt and yeast into something wonderful. Though I use my stand mixer to knead the dough more often than not, I still like seeing the magic happen. Of course, another perk of the bread making process is the eating process. :) Can’t deny that! Having fresh bread to serve with dinner elevates the meal to the next level. Whenever I walk through the bakery at the grocery store, I’m always tempted to pick up a loaf of bakery bread or a package of rolls. They just look SO good, you know? And it’d be so easy. But then I remember that roll recipes like this one can be made in a matter of minutes as I’m making other components of dinner, and enjoyed for pennies on the dollar instead of dollars on the dollar like at the bakery. Baguettes and croissants are my exception to this rule though, but I’d love to try to make them both!

Potato Rosemary Knots | thepajamachef.com #TripleSBites

Before making these Potato Rosemary Knots on a recent lazy, home-from-work-early Friday afternoon, I had never baked with potato flakes, flour, or mashed potatoes. I’ve seen so many potato bread recipes, and have enjoyed many a slice before, but never had made it myself. In fact, when I was shopping for these potato flakes I ended up asking one of the Publix employees where the instant potatoes were in the store because I just could not find them! I don’t think I’ve ever bought them before. But I loved seeing how the potato flakes folded easily into the dough, giving it a hearty, nutty appearance and baking into something soft and wonderful. :) For this recipe, I used the requisite dried rosemary but had it been summer, would have used fresh rosemary. I amped up the flavor with a bit of Gourmet Garden’s Italian herbs though! Gourmet Gardens is one of our sponsors for #TripleSBites so it was only appropriate, and it tasted SO good with the rosemary and the extra herbs. Mmm!

Potato Rosemary Knots | thepajamachef.com #TripleSBites

one year ago: Lindsay’s Chicken Noodle Soup
two years ago: 60 Minute Sandwich Buns
three years ago: Loaded Sweet Potato Fries
four years ago: Tomato Tortellini Soup

Potato Rosemary Knots

  • Servings: 12
  • Time: 80 minutes
  • Print

from Mazola Oil

Ingredients:

  • 2 3/4 to 3 1/4 cups all-purpose flour
  • 1 tablespoon yeast [or 1 package rapid rise yeast]
  • 1 tablespoon sugar
  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • 1 teaspoon rosemary
  • 1 tablespoon Italian Herbs from Gourmet Garden, optional
  • 2 tablespoons olive oil
  • 1/2 cup instant potato flakes or buds
  • 3/4 cup milk
  • 1/2 cup water
  • poppy seeds or rosemary, for topping

Directions:

In a large bowl, combine 1 1/2 cups flour, yeast, sugar, onion powder, salt, rosemary, Italian Herbs, olive oil, and potato flakes. Heat milk and water until approximately 120-130 degrees F. Stir into dry ingredients. Stir in enough flour to make a soft dough, then knead until smooth and elastic, about 4-6 minutes. This can be done in a stand mixer or on a floured surface. Cover with a tea towel and let rise for 10 minutes.

Preheat oven to 375 degrees F. Grease a baking sheet with cooking spray or line with parchment or a silpat. Divide into 12 portions. Shape each piece into a long rope [10-12 inches], then tie into a loose knot. Place 2 inches apart on baking sheet, then cover and rise until doubled, about 20-30 minutes.

Brush each roll with olive oil, then top with poppy seeds or rosemary. Bake for 15-20 minutes or until golden brown.

#TripleSBites | thepajamachef.com

Be sure to check out other yummy recipes from #TripleSBites at the link below!

Disclosure: I received herbs and spices from Gourmet Garden as part of my participation in #TripleSBites. I was not compensated in any way–for my time, to create a recipe, or to publish positive comments. I was not required to use these products as part of my recipe. My opinions are my own. 

Broccoli Stuffed Loaded Potato Skins with Avocado Cream

It’s January! For many people, that means a [re]commitment to healthy eating. Sticking with a healthy diet can be hard. Since I am all for moderation of all things, instead of strict denial, I like to find healthier versions of my favorite treats. These potato skins are a prime example.

Broccoli Stuffed Loaded Potato Skins | thepajamachef.com

The regular version is loaded up with tons of cheese, sour cream, and bacon. This version, à la Ellie Krieger, features broccoli, Canadian bacon, avocado, and cheese. The perfect substitute! And perhaps, even better than the original?

Broccoli Stuffed Loaded Potato Skins | thepajamachef.com

While I love the usual loaded potato skins [and ate my fair share in college], this version with broccoli and avocado is just fabulous. They’re more filling and more of a meal-appetizer than an appetizer-appetizer. Make sense? I had forgotten just how good Canadian bacon was… salty and a little more gourmet than regular bacon. Gourmet may be a bit of an overstep, but I love its juicy, smoky sweetness. It pairs SO well with that avocado cream, which MIGHT be my new favorite thing! It’s like guac, but creamy and with just a hint of lime. The only change I might make to this dish would be to chop the broccoli up a little more after steaming it, but that’s just a minor thing.

Broccoli Stuffed Loaded Potato Skins | thepajamachef.com

This app is perfect for a football party, or just a casual night at home in your cozy slippers. :) Enjoy!

two years ago: Perfect Black Beans 
three years ago: Triple Chocolate Oat Cookies

Broccoli Stuffed Loaded Potato Skins with Avocado Cream [from Comfort Food Fix by Ellie Krieger]
click to print

Ingredients:

  • 4 small russet potatoes, scrubbed and dried
  • 2 teaspoons olive oil
  • salt and pepper
  • 2 cups chopped broccoli florets [4 ounces]
  • 2 ounces Canadian bacon, diced
  • 1/2 cup cheddar cheese, grated

for avocado cream

  • 1 avocado
  • 2 scallions, chopped [green and white parts separated]
  • 2 tablespoons sour cream
  • 2 tablespoons lime juice
  • 1/4 cup cilantro
  • 1 clove garlic
  • salt and pepper

Directions:

Preheat oven to 450 degrees. Pierce potatoes with a fork 8-10 times each, then wrap in paper towels and microwave until fully cooked, about 10 minutes. Remove and set aside until cool enough to handle, then cut in half lengthwise.

Scoop out all but an 1/8 inch of the potato flesh, reserving for another use. Brush the inside and outside of the potatoes with oil and season with salt and pepper. Place skin-side down on a baking sheet and cook until crispy and golden brown, about 20 minutes.

Meanwhile, making the filling. Steam the broccoli until crisp-tender. Add the Canadian bacon to a skillet set over medium-high heat and saute until crisp, about 4 minutes. Divide the broccoli and cheese equally amongst the potatoes

Lower oven temperature to 400 degrees and return potatoes to oven, baking for about 5 minutes until cheese is melted.

To make the avocado cream, place all ingredients except green scallions in a food processor and pulse until smooth. Season with salt and pepper to taste.

To serve, top potato skins with Canadian bacon, avocado cream, and green scallions.

Time: 45 minutes.

Yield: 4 servings.

Chipotle-Cilantro Mashed Potatoes

Thanks for coming back for another edition of Thanksgiving week! On Monday I shared my recipe for Pumpkin Cloverleaf Rolls. On Tuesday, it was Mixed Vegetables Mornay [my fave side ever!!]. And today, it’s mashed potatoes.

Chipotle-Cilantro Mashed Potatoes | thepajamachef.com

I know, I know. Mashed potatoes are super classic… and you probably don’t even need a recipe to make them. BUT hear me out! These mashed potatoes are something extra special, because they’ve got a Southwestern flair to them! Chipotle peppers and cilantro are an awesome flavor combo, so why not add ’em to mashed potatoes??!

Chipotle-Cilantro Mashed Potatoes | thepajamachef.com

I seriously couldn’t get enough of these potatoes. And I’m not a mashed potatoes girl. I prefer baked potatoes or fries, anything really besides mashed potatoes. These potatoes are different though. They’re interesting and spicy, but not hot or anything out of control. I thought about adding some cheddar cheese–and I’m sure that would be awesome, but before you add a bunch of cheese… just try ’em! The cilantro adds SO much flavor. I know these mashed potatoes are far from traditional but you should definitely give them a try! Feel free to add more butter or use cream instead of milk if you like, but since I was making these for two, I decided to be a little less liberal with the indulgent stuff. And truthfully, I think these potatoes were creamy and flavorful enough without tons of cream and butter. They’re amazing, and I think I’ll go have a bowl now! Be sure to come back tomorrow for some turkey, and Friday for pear crisp! Yum yum and YUM!

Thanksgiving Meal | thepajamachef.com

two years ago: KC’s Dilled Carrots
three years ago: Layered Taco Dip

Chipotle-Cilantro Mashed Potatoes [flavor combo idea adapted from Food Network Magazine, November 2011]
click to print

Ingredients:

  • 2 pounds potatoes [Yukon Gold or Russet]
  • 1 tablespoon Kosher salt
  • 1/4-1/2 cup butter
  • 1 cup milk
  • 1-2 tablespoons chipotle pepper in adobe sauce, minced
  • 1/4 cup cilantro, minced [loosely packed]
  • Kosher salt + freshly ground black pepper, to taste

Directions:

Wash and dry potatoes, then cut into quarters and place in a pan.  Cover with cold water by an inch or two, then add 1 tablespoon Kosher salt. Bring to a boil and then reduce to medium-low heat. Cook, uncovered, until tender, about 30 minutes. Drain potatoes and let sit until cool enough to handle. Peel potatoes and transfer to a bowl.

Add butter and milk, then mash with a fork or potato masher. Stir in chipotle pepper and cilantro, then season to taste with salt and pepper.

Time: 60 minutes.
Yield: 8 servings.

Eggplant Potato Frittata for Two [or a crowd]

So, I used to post once a month on a blog called Today’s Housewife. Last fall, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!

~

from September 8, 2011… I need to make this again soon! 

Q: How do you get a husband (or kids) to eat eggplant?

A: With eggs, cheese, and potato of course!

This summer my husband and I joined a CSA for the first time. CSA stands for “Community Supported Agriculture” and is basically a chance to purchase a basket of produce each week from a local farmer. You can read more about our experience here, but for the most part, it’s been great–and it lasts until early November so we still have several months to go! I love that my CSA basket has items that I would never purchase on my own… but sometimes it does create challenges, like when you have an eggplant-hating husband and you receive a pint full of those purple vegetables.

Eggplant Potato Frittata for Two (or a Crowd) | thepajamachef.com

Enter the frittata, also known in my kitchen as a “miracle vegetable hider” or just plain “delicious.” A frittata is a crustless quiche, prepared mostly on the stove but thrown in the oven for a delicious finishing touch. Frittatas sound complex, but are really simple to prepare and make a great, filling dinner on a busy night or an impressive looking meal for company.

Over the past few months, we’ve had the opportunity to make many combinations of frittatas with different vegetables and herbs. It’s amazing what egg and cheese can do! This is my latest version–sweet, chewy eggplant combined with familiar, comforting potatoes was a winner in our book, and I hope you enjoy it too!

Eggplant Potato Frittata for Two [adapted from In Praise of Leftovers and The Pajama Chef]
click to print

Ingredients:

  • olive oil
  • 3/4 cup potato, cut into very thin rounds
  • 3 small eggplants, chopped [about 3/4 cup]
  • 4 eggs
  • 1 tablespoon water
  • 3 tablespoons fresh herbs, chopped [I used basil] or 1 tablespoon dried herbs
  • salt and pepper
  • 1/2 cup shredded cheese [I used mozzarella]

Directions:

Preheat oven to 350 degrees.

Heat a small, ovenproof, non-stick skillet over medium heat. Add a little oil [once around the pan], then add potato and eggplant. Cook 4-5 minutes or until soft, stirring frequently.

Meanwhile, beat eggs, water, and herbs together in a small bowl. Season with salt and pepper.

After vegetables are soft, pour in egg mixture and use a spatula to evenly distribute vegetables. Allow to cook for a couple minutes, until the bottom of the frittata starts to set, then use a thin spatula to lift the edge of the frittata. This allows the uncooked egg to transfer below to cook. When eggs are almost set, top with cheese and place in the oven to cook for 5 minutes, or until cheese is melted. Cool briefly before cutting, then serve warm.

Note: Recipe can be easily doubled, tripled, etc. as needed, but leftovers aren’t the best so just make what will be consumed in one meal if possible.

Yield: 2 servings.

Time: 30 minutes.

Linked up with: What’s Cookin’ Wednesday.

Mom’s Potato Salad

Everybody has their own favorite potato salad recipe. You know, the only one you’ll make. Well, this is mine. Actually my Mom’s, or more likely her Mom’s. Or something like that. Anyways. This potato salad is absolutely perfect. Creamy, crunchy, classic–with just the right ratio of potatoes to eggs to celery to onion, with a super simple mayo-mustard dressing. The only catch? You must make it in this very yellow bowl for its perfection to truly shine through.

Mom's Potato Salad | ThePajamaChef.com

Yes, that faded Pyrex yellow bowl is the potato salad bowl. A piece of family history, if you will. If you don’t have one, don’t despair. Just be sure to serve it up with tons of paprika and it’ll even out. :) Lots of paprika on potato salad is key, imo. Do you agree?

Maybe it’s easier for me to make it in this bowl because it’s one of those recipes where you just eyeball everything without measuring [though I did provide rough measurements in the recipe below, recorded from when I recently made this].

Mom's Potato Salad | ThePajamaChef.comRegardless of the bowl, this is seriously the best potato salad I’ve ever had, and I hope you’ll give it a try too! But even though I think this is the best, I’m curious to know… what’s in your potato salad? Links welcome! I’m super curious. :)

#TheSaladBar

P.S. I know I don’t usually post on Saturdays but I just joined The Salad Bar, which is a new monthly blogging group challenge. Wendy of The Weekend Gourmet started this group last month and I am so happy to be part of it. You can request to join by clicking on the above image [linking to our Facebook page]. The theme this month is potluck salads, so please check out the other awesome recipes below. I know I cannot wait to do just that later today!! :) Have a great weekend!

Mom’s Potato Salad
click to print

Ingredients:

  • 6-8 white potatoes [about 2 lbs]
  • 3-4 hardboiled eggs, chopped
  • 2-3 stalks celery, diced
  • 1 medium yellow onion, chopped
  • about 1/2 to 1 cup Hellman’s mayonnaise
  • about 2 to 4 tablespoons yellow mustard
  • freshly cracked black pepper
  • paprika

Directions:

Bring a large pot of water to boil, add potatoes, and cook until soft. When potatoes are cool enough to handle, cut into chunks and place in large mixing bowl. Add eggs, celery, and onion, then enough mayonnaise to coat. Add mustard to taste, then season with a little pepper and a lot of paprika.

Serve warm or chilled.

Time: 60 minutes.

Yield: 10-12 servings.