Behold the potato, the understated hero of the vegetable world, born in the exotic Andean region of South America with locals using them 10,000 years ago. It's the Swiss Army knife of food, storable for ages and adaptable to anything from a quick snack to the epitome of haute cuisine. Harvest season is here, and with just a humble potato, a dash of spices and herbs, the culinary possibilities are infinite. We've listed eight delectable dishes we like, one for each day of the week and a bonus for Sundays because, well, who can resist an extra serving of spud delight? So dive into the potato extravaganza, brought to you by Steve and the Team.
Instructions: Cut the potatoes into wedges or cubes. Toss them with olive oil, garlic powder, smoked paprika, cumin, turmeric, thyme, rosemary, salt, and pepper. Roast in the oven at 400°F (200°C) for 25-30 minutes until crispy and golden.
Instructions: Boil potatoes until tender. Mash them with butter and cream. Infuse the cream with garlic, thyme, and rosemary by gently heating them together before adding to the potatoes. Stir in chopped parsley, salt, and pepper to taste.
3. Curried Potato Stir-Fry
Ingredients: Potatoes, onion, garlic, ginger, curry powder, turmeric, cumin seeds, coriander, chili flakes, fresh cilantro, and lime juice.
Instructions: Dice potatoes and parboil them. In a pan, sauté onion, garlic, and ginger. Add cumin seeds, curry powder, turmeric, and coriander. Toss in the parboiled potatoes and stir-fry until crispy. Garnish with fresh cilantro and a squeeze of lime juice.
Instructions: Slice potatoes thinly and sauté with onion and garlic until soft. Whisk eggs with chopped dill, parsley, chives, salt, and pepper. Pour the egg mixture over the potatoes and cook on low heat until the eggs are set. Finish under the broiler if needed.
5. Chimichurri Potatoes
Ingredients: Potatoes, olive oil, parsley, cilantro, garlic, red wine vinegar, oregano, red chili flakes, salt, and pepper.
Instructions: Roast or boil potatoes until tender. Make chimichurri sauce by blending parsley, cilantro, garlic, red wine vinegar, oregano, red chili flakes, salt, and pepper with olive oil. Toss the cooked potatoes in the chimichurri sauce and serve warm.
Instructions: Boil baby potatoes until tender, then lightly smash them with a fork. Drizzle with olive oil, sprinkle with chopped garlic, thyme, rosemary, oregano, salt, and pepper. Roast at 425°F (220°C) until crispy.
7. Potato and Herb Salad
Ingredients: Potatoes, Dijon mustard, olive oil, red wine vinegar, fresh dill, parsley, chives, garlic, salt, and pepper.
Instructions: Boil potatoes until tender, then cut into bite-sized pieces. Make a dressing with Dijon mustard, olive oil, red wine vinegar, minced garlic, chopped dill, parsley, chives, salt, and pepper. Toss the potatoes in the dressing while still warm.
Instructions: Grate the potatoes and onion, then squeeze out excess moisture. Mix with minced garlic, cumin, coriander, turmeric, flour, egg, salt, and pepper. Fry spoonful's of the mixture in oil until golden brown on both sides.
