Aloo Tikki: Potato Cakes with Green Chutney

 

Ingredients:

ALOO TIKI:

• 2 pounds yukon (or, Russet) gold potatoes (scrubbed clean, peeled + halved)
• 1-2 Tbsp vegan butter (plus more for cooking // or sub a neutral oil of choice)
• 2 tsp curry powder (plus more to taste // I love Trader Joe’s curry powder)
• 1/8 tsp ground cardamom (plus more to taste)
• ~1/2 tsp each salt + pepper (to taste)
• 2/3 cup green peas (thawed if frozen) Sub this week's Edamame!!
• 1/2 cup panko bread crumbs (optional // for coating // gluten-free for GF)

5-MINUTE GREEN CHUTNEY:

• 1 bunch fresh cilantro (stems mostly removed // 1 bunch equals ~3 ounces)
• 3 cloves garlic (crushed)
• ~1/4 tsp each salt + pepper (to taste)
• 1 large lime (juiced // or sub lemon)
• 1 Tbsp sweetener (such as cane sugar, maple syrup, or honey if not vegan // plus more to taste)
• 1-2 Tbsp water (to thin)
• 1-2 Tbsp ripe avocado (optional // for extra creaminess)

Preparation:

1. Add potatoes to a large pot and cover with water. Bring to a boil over high heat and cook for 15-20 minutes or until tender and slide easily when picked up with a knife. Drain and set aside.

2. While the potatoes cool, prepare chutney. Use a small food processor, mortar and pestle, or a spice grinder* to combine all ingredients until well blended and pureed. (A blender may work, depending on size – the smaller the better).

3. Add only enough water to encourage blending. Taste and adjust seasonings, adding more garlic, salt, sweetener, or lime as desired.

4. Add cooled potatoes to a mixing bowl along with vegan butter, salt and spices. Mash to combine, trying not to overmix. Taste and adjust seasonings as needed. I found the cardamom really helped the curry flavor punch through. Don’t be timid with the salt.

5. Add peas and mix once more. Then scoop out about 1/4 cup measurements and form into round discs (should be enough for 8-10 cakes as original recipe is written).

6. Season the tops of the cakes with a pinch more salt, pepper and curry powder. If using panko bread crumbs – I tested with and without and would recommend for a crispier crust – sprinkle on top and gently press to adhere.

7. Heat a skillet over medium heat. Once hot, add enough vegan butter or oil to coat and add 3-4 patties spice side down, being careful not to crowd the pan. Sprinkle the tops with salt, pepper, curry powder and panko crumbs. Press gently again to adhere.

8. Brown for 4-5 minutes, turning down heat if they brown too quickly. Gently flip (being careful as they can be fragile), and brown for 4-5 more minutes, or until deep golden brown.

9. Remove from pan and repeat until all patties are cooked, adding more vegan butter or oil as needed.

10. Serve with chutney. These work as finger food but are most ideal when plated and eaten with a fork. Leftovers keep well (separated) covered in the refrigerator for up to 3 days.

minimiallistbaker.com

Potato Salad

 

Ingredients:

• 2 pounds Yukon Gold potatoes, cut into ½-inch pieces
• ¾ cup mayonnaise
• 2 tablespoons dill pickle brine
• 1 tablespoon apple cider vinegar
• 1 tablespoon yellow mustard
• 2 garlic cloves, grated
• 1 teaspoon sea salt
• Freshly ground black pepper
• 2 celery stalks, diced
• ½ cup diced dill pickles
• ½ cup chopped fresh chives
• 2 tablespoons chopped fresh dill
• 2 hard-boiled eggs, peeled and chopped, optional

Preparation:

1. Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes, or until fork-tender. Drain and set aside to cool to room temperature.

2. Meanwhile, make the dressing. In a medium bowl, whisk together the mayonnaise, pickle brine, apple cider vinegar, mustard, garlic, salt, and several grinds of pepper.

3. Place the cooled potatoes in a large bowl. Add the dressing and stir to coat, mashing the potatoes slightly so that the salad becomes creamy.

4. Fold in the celery, chopped pickles, chives, dill, and hard-boiled eggs, if using.

5. Cover and chill for at least 1 hour and up to 1 day.

6. Season to taste and serve. Leftover potato salad will keep in an airtight container in the refrigerator for up to 3 days.

loveandlemons.com

Crushed New Potatoes

 

Ingredients:

• 1 pound (450 g) baby potatoes
• 2 tablespoons (30 ml) olive oil
• 1 clove garlic crushed
• 1 teaspoon chopped fresh parsley or basil
• ½ teaspoon ground black pepper
• ½ teaspoon salt

Preparation:

1. Boil slightly salted water, then throw your baby potatoes into the pot. Leave them to cook for 15-20 minutes or until they're cooked through and soft.

2. Grease your baking tray with olive oil, and get the potatoes out of the pot and onto the baking tray.

3. Lightly crush the potatoes with a fork or a potato masher, but make sure not to overdo it as you don't want really flat pieces of potato all over your baking sheet.

4. Using the excess olive oil on the baking tray, lightly brush the potatoes with the olive oil.

5. Season with freshly ground black pepper, and sea salt.

6. Sprinkle with either dried or fresh herbs and garlic.

7. Bake in the oven for 10-15 more minutes at 200°C (390°F). The baking time depends on the size of your potatoes, so keep checking on them as they bake.

8. Served Immediately. 

littlesunnykitchen.com

Smothered Cabbage and Potatoes

Ingredients:

• 5 tablespoons salted butter
• 1 medium yellow or sweet onion, thinly sliced
• 1 medium head green cabbage, cut into 1-inch pieces
• 1 1/2 cups chicken broth
• 2 medium Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes

Preparation:

1. In a Dutch oven, melt butter over medium heat. Add onion and cook for 4 minutes, or until soft.

2. Add cabbage, potatoes, broth, salt, pepper, and red pepper flakes.

3. Cover, reduce heat to medium-low, and simmer for 10 minutes, stirring occasionally.

4. Remove lid and increase heat to medium-high. Cook until most of liquid has evaporated (about 12 to 14 minutes), stirring occasionally.

spicysouthernkitchen.com

Chocolate Potato Cake

 

Ingredients:

• 1 cup butter, softened
• 2 cups sugar
• 2 large eggs, room temperature
• 1 cup cold mashed potatoes (without added milk and butter)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon baking soda
• 1 cup 2% milk
• 1 cup chopped walnuts or pecans

Caramel Icing:

• 1/2 cup butter, cubed
• 1 cup packed brown sugar
• 1/4 cup evaporated milk
• 2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract

Preparation:

1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add potatoes and vanilla. Combine the flour, cocoa, and baking soda; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in nuts.
2. Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For the icing, in a saucepan over low heat, cook butter and brown sugar until butter is melted and the mixture is smooth. Stir in evaporated milk; bring to a boil, stirring constantly. Remove from the heat; cool to room temperature. Stir in confectioners' sugar and vanilla until smooth. Spread between layers and over top of the cake.

tasteofhome.com 

Summer Greens with Mustardy Potatoes and 6-Minute Egg

 

Ingredients:

• 2 ounces sliced or slab bacon, cut crosswise into 1/4-inch strips
• 3/4 pound tiny potatoes, halved if larger than a ping pong ball
• 1 small shallot, finely chopped
• 4 cups (lightly packed) summer greens, such as arugula, baby romaine, and/or mustard greens
• 2 cups mixed herb leaves, such as parsley, chives, and/or chervil
• 2 tablespoons whole grain mustard
• 4 large eggs
• 1 tablespoon (or more) white wine vinegar
• Kosher salt, freshly ground pepper

Preparation:

1. Carefully lower eggs into a medium saucepan of boiling water and cook for 6 minutes. Drain and transfer eggs to a bowl of ice water; set aside.
2. Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until fat is starting to render but bacon is not yet crisp about 4 minutes. Add potatoes; season with salt and pepper. Cook, shaking pan occasionally until potatoes are tender and cooked through, 8–10 minutes. Remove from heat and add shallot, mustard, and vinegar; toss to coat.
3. Toss greens and herbs in a large bowl, add warm potatoes, and toss again to coat; season with salt, pepper, and more vinegar, if desired. Peel and halve eggs; arrange over potatoes and greens.

https://www.bonappetit.com

Homemade Potato Pierogi

 

Ingredients:

Dough:

• 2 cups (240g) flour
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup (113g) sour cream
• 4 tablespoons (57g) butter, room temperature

Filling:

• 1 cup (227g) mashed potatoes, warm
• 1 cup (113g) sharp cheddar cheese, shredded

To finish:

• 4 tablespoons (57g) butter, cold
• 2 large (156g) shallots, diced; or one medium (156g) onion, sliced

Preparation:

1. To make the dough: Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.
2. Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.
3. Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.
4. Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes or up to 48 hours.
5. To make the filling: Combine the warm mashed potato and cheese. Stir and mash until the cheese is melted and the filling is cool to the touch. Taste and adjust the seasonings with salt and pepper.
6. To fill the pierogi: Roll half the dough 1/8" thick. Use a 2" round cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps; these can be snipped into small pieces and added to simmering soups.
7. Place 1 1/2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork.
8. At this point, the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or cooked in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float, they're done. The time will vary depending on if they're fresh or frozen.
9. Sauté the shallots or onion in the butter in a large skillet until the onion begins to brown. Add the drained pierogi and cook until browned and crisped. Serve hot with additional sour cream, applesauce, or other condiments.

https://www.kingarthurbaking.com 

Smashed Red Potatoes with Cabbage

 

Ingredients:

• 3 lbs red potatoes
• kosher salt
• neutral oil
• ½ cup whole grain dijon mustard
• ¼ cup stout
• 2 tbsp honey
• 1 lemon
• 2 bunches of radishes, trimmed and halved
• 3 tbsp butter
• 1 small green cabbage, cored and thinly sliced (1# sliced)
• 1 shallot, thinly sliced
• ½ tsp caraway seeds
• 1 cup sour cream
• fresh dill
• flaky sea salt

Preparation:

1. Preheat the oven to 400°F.
2. Place the whole red potatoes into a large pot and cover with cold water. Add a heaping pinch of salt. Bring the water up to a boil over high heat. Reduce the heat to a simmer and cook for about 15 minutes, or until just fork-tender. Drain the potatoes. Transfer the potatoes to a bowl of ice water for a couple of minutes. Once cool, transfer the potatoes to paper towels and let them fully dry.
3. Meanwhile, whisk together the mustard, stout, and honey. Season with a squeeze of lemon juice and a pinch of salt. Set aside.
4. Toss the radishes with a touch of oil and a generous pinch of salt. Spread them out onto a sheet pan in one, even layer. Roast for 15 minutes.
5. Place a large, heavy-bottom pan over medium heat. Add enough oil to come up the sides about ¼ of an inch. While the oil heats up, use your hands to smash the potatoes flat. Once the oil is hot, place the potatoes into the pan, working in batches so that you don’t overcrowd the oil.
6. Pan-fry the potatoes until crispy on one side. Flip them over and continue to fry until crispy on the other. Lower the heat if needed so that the potatoes don’t burn before crisping. Transfer the potatoes to a sheet pan lined with paper towels. Immediately sprinkle with a pinch of salt. Continue to fry all of the potatoes.
7. Meanwhile, heat a second sauté pan over medium heat. Add the butter and let melt. Add the shallots. Sauté for a few minutes until tender and caramelized. Stir in the caraway seeds and season with a pinch of salt. Add 1/3 of the cabbage. Let sauté for a minute or so. Add another 1/3 of cabbage and repeat. Add the remaining cabbage and let sauté until tender and slightly browned. Season with salt to taste.
8. To assemble, spread the sour cream onto a platter. Top with the cabbage, crispy smashed potatoes, and roasted radishes. Spoon the stout mustard over top. Garnish with fresh dill, a squeeze of lemon juice, and a sprinkle of flaky sea salt.

https://www.theoriginaldish.com 

Tempura Vegetables with Lemon-Soy Dipping Sauce

 

Ingredients:

• 1 quart of vegetable oil
• 6 tablespoons soy sauce 
• ¼ cup lemon juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 2 tablespoons granulated sugar
• ½ teaspoon dried (or, fresh) tarragon
• 1 scallion (or, Leek), chopped
• 1 ¼ cups all-purpose flour (plus more if necessary), divided
• ¼ cup cornstarch
• 1 teaspoon kosher salt, divided
• 1 large egg
• 1 cup cold sparkling water (plus more if necessary)
• 1 8.8-oz. package precooked beets, sliced into ½-in. rounds and patted dry
• red onion (or, Leek), cut into ½-in. wedges 
• 1 sweet potato, peeled and sliced into ¼-in. rounds
• 1 ½ cups broccoli florets

Preparation:

1. Preheat the oven to 200°F. Heat vegetable oil to 360°F in a large, deep skillet or pot over medium-high.
2. Whisk ⅔ cup water, soy sauce, lemon juice, apple cider vinegar, olive oil, sugar, and tarragon in a small bowl. Stir in scallion. Set aside.
3. Combine ¼ cup flour, cornstarch, and ½ teaspoon salt in a shallow bowl or plate.
4. Break up the egg gently with chopsticks or a spoon in a medium bowl. Add cold sparkling water and stir to combine. Gently stir in the remaining 1 cup flour and ½ teaspoon salt. (Do not overmix; batter will be slightly lumpy.)
5. Using chopsticks or tongs, dip vegetables, 1 at a time, in cornstarch mixture, then shake off lightly and dip in egg mixture. Drop pieces into hot oil, adding no more than 5 or 6 at a time so oil temperature doesn’t lower too much (you’ll get a crispier result). Let vegetables cook, carefully flipping halfway through, until crispy and lightly golden, 3 to 4 minutes. After every other batch, check batter consistency; you may need to add about 1 tablespoon flour and 1 tablespoon cold sparkling water to get the batter back to its original consistency.
6. Remove fried vegetables with a slotted spoon or spider; drain on a rimmed baking sheet lined with paper towels. Place in oven to keep warm while repeating the frying process with remaining vegetables. Serve hot with lemon-soy dipping sauce.

https://www.realsimplefood.com

Garlic Roasted Potatoes

 

Ingredients:

• 3 pounds small red or white potatoes
• 1/4 cup good olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons minced garlic (6 cloves)
• 2 tablespoons minced fresh parsley

Preparation:

1. Preheat the oven to 400 degrees F.
2. Cut the potatoes in half or quarters and place them in a bowl with olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
3. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

https://www.foodnetwork.com

French-Inspired Potato Salad

 

Ingredients:

• 2 pounds of small red or Yukon gold potatoes (no larger than 2-inches in diameter)
• 1 tablespoon plus 1 teaspoon kosher salt, divided
• 1/2 cup loosely packed fresh tender herbs, such as parsley, basil, dill, tarragon, or a combination
• 4 medium scallions
• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon whole-grain Dijon mustard (or an additional 1 tablespoon of regular Dijon)
• 1/4 teaspoon freshly ground black pepper

Preparation:

1. Place 2 pounds of small red or Yukon gold potatoes and 1 tablespoon of the kosher salt in a large saucepan. Cover by 1 inch with cool water, then bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are easily pierced with a knife, 15 to 20 minutes. Meanwhile, chop the herbs and scallions, and make the dressing.
2. Coarsely chop 1/2 cup loosely packed fresh tender herbs. Thinly slice 4 medium scallions.
3. Place 1/3 cup olive oil, 1/4 cup red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon whole-grain Dijon mustard, 1/4 teaspoon black pepper, and the remaining 1 teaspoon kosher salt in a large bowl. Whisk well to combine and emulsify.
4. Drain the cooked potatoes in a colander and rinse under cold water just until they are cool enough to handle but still warm. Halve the potatoes (or quarter if large) and transfer them to the bowl of vinaigrette. Gently toss to coat the potatoes. Add the herbs and scallions and toss lightly to combine. Set aside for 10 minutes to allow for the flavors to meld. Serve warm or at room temperature.

https://www.thekitchn

Creamy Potato and Parsley Soup

 

Ingredients:

• 2 leeks
• 1 medium-sized fennel bulb
• 3 tbs butter
• 1 tbs olive oil
• 5 medium-sized russet potatoes (about 4 lbs)
• 3/4 cup chopped parsley, divided into 1/2 and 1/4 cups
• 6–7 cups good-tasting stock
• 1 bay leaf
• 2/3 cup cream
• salt and pepper

Preparation:

1. cut a slit along the length of the leeks and run under cold water, fanning out the layers to clean away dirt and grit. finely dice. core and finely dice fennel bulb, reserve some of the fennel fronds for garnish.
2. heat butter and olive oil over medium heat in a large soup pot and add leeks, fennel, and a big pinch of salt. cook, stirring occasionally until quite soft and starting to caramelize (about 8 minutes)
3. while leeks and fennel are cooking you can peel, quarter, and thinly slice russet potatoes. put potatoes in a bowl of water as you prep them to keep them from browning.
4. drain potatoes and add them to the pot along with 1/2 cup parsley, bay leaf, and 6 cups chicken or vegetable stock.
5. bring to a boil, reduce to a simmer and cook until potatoes are falling apart about 15-20 minutes.
6. add cream and stir to heat through. blend soup either partially or completely. thin with more chicken stock if necessary and stir in remaining 1/4 cup chopped parsley. season to taste with salt.
7. serve with more black pepper and garnish with fennel fronds.

https://nyssaskitchen.com/creamy-potato-parsley-soup/

Italian Potato Salad

 

Ingredients:

• 2 pounds medium red-skinned potatoes scrubbed
• 5 tablespoons extra-virgin olive oil
• 1 large English cucumber quartered lengthwise, cut into cubes
• 4 plum tomatoes cut into quarters
• ½ red onion very thinly sliced
• 24 black oil-cured olives pitted, coarsely chopped
• ¼ cup slivered fresh basil plus more for garnish
• 2 tablespoons capers rinsed and drained
• 3 tablespoons white wine vinegar
• ½ teaspoon dried oregano
• 4 hard-boiled eggs peeled, quartered
• 2 6-ounce cans of tuna drained (ideally canned in olive oil or its own juice)

Preparation:

1. To a large pot add potatoes, a small handful of salt, and enough cold water to cover by an inch or two. Bring to boil over medium-high heat. Reduce heat and simmer until tender, 20-30 minutes. (A sharp knife should meet little resistance when piercing a potato.) Drain potatoes and let stand until cool enough to handle.
2. Cut potatoes into rough, 1-inch cubes and place in a serving bowl. Add olive oil and toss to coat. Add cucumber, tomatoes, onion, olives, basil, and capers.
3. Whisk vinegar and oregano together in a small bowl; add to salad and toss lightly to combine.
4. With your fingers or a fork, separate tuna into bite-size chunks and sprinkle over salad. Arrange boiled egg quarters over salad. Season to taste with salt and freshly ground black pepper. Garnish with basil sprigs and serve.

https://pinchandswirl.com/italian-potato-salad/

Radish Green and Potato Stir Fry

 

Ingredients:

• 2 tbsp olive oil (or 1 tbsp each of olive oil and ghee)
• 2 tsp mustard seeds
• 1 sprig curry leaves (optional)
• 1 brown onion, thinly sliced
• 4 cloves garlic, finely diced
• ½ tsp red chilli powder
• ½ tsp turmeric
• ½ tsp ground fenugreek (optional)
• 1 tsp ground cumin
• 2 tsp ground coriander
• 2 potatoes (I used Nicola), scrubbed and diced into 2cm cubs
• Leaves from a bunch of radish, shredded
• sea salt, to taste
• juice of half a lemon

Preparation:

1. First, cook potatoes in salted boiling water until they’re slightly underdone (i.e. firm and still have a ‘bite’ to them). Drain and set aside.
2. In a heavy based pot, heat the oil then add the mustard seeds. Once the seeds begin to pop, add the curry leaves. Be careful, the curry leaves make the oil splatter.
3. Next, sauté the onions and garlic for a couple of minutes, before adding in all the spices. Continue to sauté for a couple of minutes, and then tip in the potatoes. Stir to coat the potatoes with the masala (spice) mixture. Place the lid on and cook for about 5 minutes or so, until the potatoes are fully cooked. You will need to stir continually, so the potatoes and spice mix don’t catch and burn. At this point you can add some salt.
4. When the potatoes are cooked, stir in the radish leaves. Sauté for a minute or so, until they wilt. Turn off the heat and squeeze in some lemon juice. Adjust for seasoning and eat it up.

https://leshkaran.com/2012/04/25/potato-radish-leaves-curry/

Grilled Potatoes and Peppers

Ingredients:

• 8 medium red potatoes, cut into wedges
• 2 medium green peppers, sliced
• 1 medium onion, cut into thin wedges
• 2 tablespoons olive oil
• 5 garlic cloves, thinly sliced
• 1 teaspoon paprika
• 1 teaspoon steak seasoning
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation:

1. In a large bowl, combine all ingredients. Divide between 2 pieces of heavy-duty foil (about 18 in. square). Fold foil around potato mixture and crimp edges to seal.
2. Grill, covered, over medium heat until potatoes are tender, 40-45 minutes. Open foil carefully to allow steam to escape.

https://www.tasteofhome.com/recipes/grilled-potatoes-peppers/

Creamy Dijon Dill Potato Salad

Ingredients:

• 3 pounds Yukon gold potatoes, peeled
• Kosher salt and freshly ground black pepper
• 2 stalks celery
• 1 cup mayonnaise
• 1 small red onion, finely chopped (about 1/2 cup)
• 1/4 cup tightly packed chopped fresh dill
• 1 to 2 tablespoons vinegar
• 1/2 lemon, juiced
• 1 tablespoon grainy or regular Dijon mustard

Preparation:

1. Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
2. Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)
3. Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
4. When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will loose their rich, smooth texture.

https://www.foodnetwork.com/recipes/dave-lieberman/creamy-dijon-dill-potato-salad-recipe-1916486

Crispy Potato Gnocchi with Littleneck Clams

Ingredients:

• 2½ pounds russet potatoes (about 4 large), scrubbed
• 2 pounds littleneck clams, scrubbed
• ¾ cup all-purpose flour, plus more for dusting
• 2 teaspoons Diamond Crystal or 1½ teaspoons Morton kosher salt, plus more
• 1 large egg, beaten to blend
• ½ cup (1 stick) unsalted butter
• 2 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• 2 teaspoons fresh lemon juice
• Freshly ground black pepper
• 2 tablespoons finely chopped chives

Instructions:

1. Preheat to 425°. Prick potatoes all over with a fork and place directly on oven rack; roast until flesh is very soft when squeezed gently and skin is crisp, 60–75 minutes. Immediately slice open lengthwise and scoop out flesh; set skins aside. Pass potato flesh through ricer onto a clean work surface. Let cool.
2. Meanwhile, bring clams, reserved potato skins, and 1 cup water to a boil in a large pot. Cover and cook, shaking pot occasionally, until clams open, 5–8 minutes; discard any clams that do not open. Pluck clams from shells and place in a medium bowl. Cover and chill until ready to use. Pour clam cooking liquid through a fine-mesh sieve into a small bowl. Cover and chill until ready to use.
3. Dust riced potatoes with ¾ cup flour and sprinkle with 2 tsp. or 1½ tsp. salt. Drizzle egg over, then use a fork or your fingers to gently mix ingredients until just incorporated and a smooth dough forms (be careful not to overwork or cooked gnocchi will be gluey and tough), about 3 minutes. Transfer dough to a pastry bag fitted with ½" round tip. (Alternatively, use a large resealable plastic bag and snip off 1 corner.)
4. Pipe dough onto a lightly floured surface into 24" lengths about ½" thick. Cut crosswise into ½" pieces and dust lightly with flour. Arrange gnocchi in a single layer on a lightly floured rimmed baking sheet.
5. Working in 3 batches, cook gnocchi in a large pot of simmering lightly salted water until doubled in size and they float to the top, about 3 minutes (a minute or so more if frozen). Using a slotted spoon, transfer gnocchi to a rimmed baking sheet as they are done cooking. Reserve 1 cup pasta cooking liquid.
6. Melt a third of the butter in a large nonstick skillet over medium-high. Add one-third of gnocchi to skillet and arrange in a single layer. Cook, undisturbed, until dark brown and crisp underneath, about 5 minutes. Transfer to another rimmed baking sheet. Working in 2 batches, repeat with remaining butter and remaining gnocchi.
7. Wipe out skillet and heat oil in skillet over medium-high. Add garlic and cook, stirring occasionally, until golden, about 2 minutes. Add clam cooking liquid and ½ cup pasta cooking liquid and bring to a simmer; cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes.
8. Add clams, gnocchi, and lemon juice to sauce; season with salt and pepper. Cook, gently tossing and adding more pasta cooking liquid as needed, until sauce coats gnocchi.
9. Divide gnocchi among bowls and top with chives.

https://www.bonappetit.com/recipe/crispy-gnocchi-with-littleneck-clams