4 The Love of Spuds

2 Russets

2 Red Skins

2 Sweet Potatoes (white flesh)

2 Yams (red flesh)

1/8 cup canola or olive oil

6 cloves Garlic (or more!)

1 sprig fresh Rosemary

Peel potatoes and chop into medium sized cubes.  Place in a large vessel of water for 30 minutes or up to 24 hours.

Whack garlic cloves with back of knife to easily remove skins.  Set aside.  Remove rosemary off of stems and chop roughly. Set aside with garlic in a large bowl and add oil.  Preheat oven to 400 degrees F.

Drain potatoes and dry well with paper towels or a clean lint-free dish cloth.  Add potatoes to oil and herb mixture.  Add a generous amount of salt and pepper and toss to coat potatoes thoroughly.  Place a peice of parchment paper on your largest baking dish such as a cookie sheet or casserole dish.  Spread potatoes out on parchment in one even layer.  Bake for 40-50 minutes until potatoes are golden and crisp.  Enjoy!

Ginger Garlic Dressing and Marinade

Do you love the taste of fresh Ginger?  Do you wish there was an easy way to infuse your favorite dishes with it's Umami flair without the prescence if it's tough fibers?  Have no fear!  Throw this dressing together and enjoy it a top all your favorite veggies and more!

Ginger Garlic Dressing

2 inch knob fresh Ginger (outer skin removed)

3 cloves fresh Garlic

3 Tablespoons Tamari

3 Tablespoons Canola Oil

Sea Salt and Black Pepper

Remove skin of ginger using a spoon or pairing knife and slice into small chunks.  Remove skins of garlic.  Add all ingredients into food processor or high speed blender.  Blend until smooth.  Store in airtight glass jar in refrigerator for up to 1 week.  

Chef's note:  Pairs well with steamed veggies of choice, especially green beans, brocolli and carrots (pictured).

Also makes an excellent marinade for your protein of choice.

Creamy Red Potato Salad

I have never been a huge fan of potato salad partly because so often it is defined by the slop that comes out of the deli counter brought to a potluck by someone.  However, growing up my Mom made several varieties of potato salad some of which I liked more than others.  This super simple recipe is inspired by her and I wholeheartedly recommend it to potato salad lovers and those who, like me, want to give it a second chance.  The lemon and fresh parsley brightens up the dish while the strong presence of garlic is balanced by the creaminess of boiled red skinned potatoes.  Enjoy.

Creamy Red Potato Salad

8 small Red Potatoes

6 cloves Fresh Garlic (pressed)

4 heaping Tablespoons Vegenaise

1/2 cup Fresh Curly Parsley (chopped finely)

Juice of 1 Lemon

Salt and Pepper to taste

Cover potatoes with cold water and a scant handful of salt.  Bring to a boil and cook for about 1 hour or until potatoes are fork tender.  Turn off heat, remove potatoes and place in a large dish to cool slightly.  Place remaining ingredients in a bowl and whisk to combine.  When potatoes are cool enough to handle, chop them into large bite sized cubes.  Add dressing and carefully toss to coat.  Taste test for seasoning and moisture level.  Serve immediately or store in refrigerator until ready to serve.