|My Maple-Miso Roasted Fingerling Potatoes|
I was a lucky guest at a festive Potatopalooza party thrown by Erika Kerekesh, blogger at In Erika's Kitchen, with food by Judy Lyness, blogger at Two Broads Abroad. I love sponsored events, like this one put on by the Idaho Potato Commission. The opportunity to spotlight one ingredient can be enlightening, especially when it's one used on such a daily basis that it often goes overlooked.
What do I get out of attending an event like this, as a blogger? Well, besides meeting a bunch of really cool and like-minded people, and getting food samples and new recipes to take home, I find motivation to blog. I was still thinking about potatoes long after the party, so I decided to experiment with a glaze on roasted spuds. These maple-miso roasted fingerling potatoes were sweetened to just the right note. They were so tasty I forgot to photograph them, so the picture is of the chilled leftovers the next morning! Forced to pull them out of the fridge to complete the blog post, the leftovers made a perfect filling for my egg white breakfast omelette.
Maple-Miso Roasted Potatoes
1 bag Fingerling Potatoes
2 Tbsp. Olive Oil
2 Tbsp. Maple Syrup
1 Tbsp. Sherry Vinegar
1 1/2 tsp. White Miso Paste
1/8 tsp. Liquid Smoke
Salt (to taste)
Whisk all glaze ingredients in a small bowl. Clean, dry and dice potatoes to a roughly even size. Pour glaze over potatoes and mix well to coat. Bake at 450 degrees in greased 8x8 pan for about 30 minutes, till glaze is caramelized and potatoes are crispy on the outside but creamy inside. Garnish with smoked paprika and serve warm.
Pictures below from Potatopalooza:
|Creamy Twice Baked Potatoes|
|Layered Pizza with Blue Cheese and Shaved Potatoes|
|Perfect Potato Blintzes|
Potato Kale Lasagna MuffinRecipe by Erika Kerekes, In Erika’s Kitchen
1 bunch kale, curly or Tuscan (dinosaur)
1 teaspoon olive oil
1 clove garlic, minced
1 pound Idaho® potatoes, scrubbed (do not peel)
1⁄8 teaspoon salt
1 cup ricotta cheese (whole milk or part-skim)
1⁄2 cup prepared pesto sauce
1 1⁄2 cups shredded mozzarella cheese
1⁄2 cup grated parmesan or Romano cheese
Equipment: 12-cup muffin pan
1. Wash the kale well and strip the leaves from the stems (discard the stems). Chop the leaves finely. It’s okay if some water clings to the kale leaves.
2. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and kale and saute about 5 minutes, until the kale is wilted. Remove the skillet from the heat and set aside.
3. Slice the potatoes paper-thin. (It’s easiest to do this with a mandoline, v-slicer or food processor.) Toss the potato slices with the salt and let sit about 5 minutes.
4. In a small bowl, mix the ricotta cheese, pesto sauce and egg together.
5. Preheat the oven to 350° F.
6. Assemble the mini lasagnas: Spray each cup of the muffin pan with nonstick cooking spray, or brush it with olive oil. Build the lasagnas in layers in each muffin cup, starting with a layer of potato slices, then adding a small dollop of the ricotta-pesto mixture, a teaspoon of cooked kale, a sprinkle of shredded mozzarella cheese, and a sprinkle of grated parmesan or Romano cheese. Continue building the mini lasagnas in this manner, finishing each one with a layer of potato slices and a sprinkle of mozzarella and parmesan.
7. Bake the mini lasagnas about 40 minutes, until the potatoes are tender, the cheese is golden brown and the lasagnas are cooked through. Remove from the oven and let sit 5 minutes before attempting to remove from the pan. Use a small offset spatula or blunt knife to un-mold the mini lasagnas and transfer to serving plates. Serve immediately.