Twice Baked Potatoes

Ingredients:

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided 8 green onions, sliced, divided

Directions:

1.Preheat oven to 350 degrees F (175 degrees C).

2.Bake potatoes in preheated oven for 1 hour.

3.Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.

4.When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato, flesh adds sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Roasted Potatoes

Ingredients:

2 pounds new yellow potatoes, halved
3 sprigs fresh rosemary
3 cloves garlic, whole, peeled, bruised 2 bay leaves
2 tablespoons salt
2 tablespoons olive oil
1 pinch cayenne pepper
1 pinch kosher salt

Directions:


1.Place potatoes in a large pot with water. Bruise the rosemary with the dull side of a knife blade and place in the pot. Add garlic, bay leaves, and salt. Bring to a boil; simmer for 5 minutes. Drain; let potatoes air dry.

2.Preheat oven to 375 degrees F (190 degrees C).

3.When potatoes are thoroughly dry, transfer them back to the pot. Drizzle with olive oil, cayenne pepper, and a pinch of salt. Stir to coat. Transfer potatoes to a rimmed sheet pan. Bake until potatoes are golden brown and crusty, and the flesh is creamy and soft, about 35 to 45 minutes, depending on the size of the potatoes.

Classic Potato Salad

INGREDIENTS:

3 lb. Yukon gold potatoes, chopped into 1” pieces
kosher salt
1 1/2 c. mayonnaise
1 small red onion, finely chopped
1 tbsp. Dijon mustard
1 tbsp. lemon juice
1/4 c. chopped pickles
1/2 tsp. paprika
4 hard boiled eggs, chopped
1/4 c. finely chopped chives
Freshly ground black pepper
Butterhead lettuce, for serving

DIRECTIONS:

1.In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife,12 to 15 minutes. Drain and let cool slightly.

2.In a large bowl, combine mayonnaise, red onion, Dijon mustard, lemon juice, pickles, and paprika. Stir until well combined. Fold in the cooked potatoes, eggs, and chives, then season with salt and pepper. Refrigerate until ready to serve.

3.Serve cold or at room temperature over butterhead lettuce in a large serving bowl.

Grilled Steaks with Garlic Chive Butter and French-Style Potato Salad

INGREDIENTS:

1 1/2 lb. small red potatoes
4 tbsp. unsalted butter, room temperature
3 tbsp. minced chives, divided
1/2 small shallot, minced
1 small garlic clove, minced
kosher salt
Freshly ground black pepper
1 tsp. Dijon mustard
2 tbsp. red wine vinegar
1/4 c. extra-virgin olive oil
2 tbsp. Finely chopped fresh parsley
2 tbsp. finely chopped fresh basil
2 green onions, halved lengthwise, white and light green parts thinly sliced
2 10-oz. NY strip steaks halved

DIRECTIONS:

1.Bring a medium pot of water to a boil and add potatoes. Boil for 20 minutes or until tender, then drain. When cool enough to handle, cut into quarters.

2.In a small bowl, stir together butter, 1 tablespoon chives, shallot, and garlic, and season with salt and pepper. Cover and place in refrigerator until ready to use.

3.In a large bowl, whisk together Dijon mustard and red wine vinegar, then slowly whisk in olive oil and season with salt and pepper. Add potatoes, 2 tablespoons chives, parsley, basil, and green onions and stir gently to combine. Season with salt and pepper.

4.Heat lightly oiled grill pan over high heat, and season steaks with salt and pepper. Grill for 3 minutes per side for medium rare. Place a dollop of chive butter on each steak and let rest a few minutes, then serve with potato salad.

Duck Fat Steak Fries

INGREDIENTS:

4 russet potatoes
2 tsp olive oil
½ - 1 tsp salt
½ - 1 tsp pepper
½ - 1 tsp Italian seasoning

INSTRUCTIONS:

1.Preheat oven to 400F

2.Scrub potatoes and thoroughly dry.

3.Cut the potatoes lengthwise, the skinny way. Placing half of the potato cut down on the cutting board, cut it in half, and then each half in half. Repeat with the other portion of potato. Each potato should yield 8 wedges.

4.Combine cut potatoes and olive oil in a large bowl and toss well to ensure all the potatoes are thoroughly covered in oil, yet not drenched.

5.Place them on a cooked sheet, skin-side down, and sprinkle liberally with salt, pepper, and Italian seasoning.

6.Bake in the oven for 25-35 minutes, until the tops and sides begin to brown nicely.

Duck Fat Green Garlic Homefries

Ingredients:

1 cup duck skin and fat trimmings, chopped
4 small potatoes, peeled and cut into 1/2-inch chunks
salt and ground black pepper to taste
1 cup chopped green garlic, light parts

Directions:

1.Place duck skin and fat in a nonstick pan over medium-low heat. Cook until fat renders and skin is crisp, 5 to 10 minutes. Remove skin with a slotted spoon to a paper towel-lined plate, return pan to stove, and increase heat to medium-high.

2.Stir in potatoes with salt and black pepper. Cover and cook, stirring every few minutes, until potatoes are tender, 10 to 15 minutes. Remove lid and cook, stirring, until potatoes are well-browned and crispy, 5 to 10 minutes.

3.Stir in green garlic, cover, and cook 2 minutes. Stir until onions are soft and dissolved 5 to 7 minutes. Transfer potatoes to a plate and top with crispy duck skin.

Note:
The recipe is the easy part, finding duck skin is a little more challenging. Finally, you can go to a butcher that sells whole ducks, and have him break one down for you. Tell them you'd like two nicely trimmed breasts, two leg quarters, and all the excess skin from the rest of the carcass. They will smile knowingly, and say no problem (for extra credit, ask for the bones, which you can roast and make a killer stock).
If you can't find green garlic, regular onions, leeks, shallots, or scallions are all fine substitutes.

Rosemary Chicken and Fries

Ingredients:

8 chicken thighs

6 small red potatoes, quartered

1/2 cup extra-virgin olive oil, or as needed

1 tablespoon chopped fresh rosemary

1 1/2 teaspoons chopped fresh oregano

1 1/2 teaspoons garlic powder

salt and pepper to taste

Directions:1.Preheat the oven to 375 degrees F (190 degrees C).

2.Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt, and pepper.

3.Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.

Fondant Potatoes

Ingredients:

3 large whole russet potatoes
2 tablespoons high-heat-resistant vegetable oil, such as grapeseed oil salt and ground black pepper to taste
3 tablespoons butter
4 sprigs thyme, plus more for garnish 1/2 cup chicken broth, or more as needed

Directions:

1.Preheat oven to 425 degrees F (220 degrees C).

2.Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.

3.Place potatoes into a bowl of cold water for about 5 minutes to remove starch from sides and pat dry with paper towels.

4.Place a heavy oven-proof skillet (such as a cast iron skillet) over high heat. Pour in vegetable oil; heat oil until it shimmers slightly.

5.Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.

6.Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet.

7.Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.

8.Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes.

9.Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.

Greek Lemon Chicken & Potatoes

Ingredients:

1 whole chicken, about 4 pounds, cut in sections,
OR 4 pounds chicken thighs bone-in, skin-on
3 russet potatoes, cut in quarters
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tsp dried rosemary
1 rounded tablespoon dried oregano
pinch of cayenne
6 cloves of garlic, finely minced
1/2 cup fresh lemon juice
1/2 cup olive oil
2/3 cup chicken broth for the pan, plus a splash to deglaze after roasting
fresh chopped oregano to garnish

1.Placed chicken in large bowl.

2.Add dry ingredients to the bowl.

3.Add Lemon juice and olive oil.

4.Add potatoes to the bowl and let marinade.

5.Move to roasting pan and add chicken stock.

6.Roast at 425 for about 45 minutes, or until the chicken is well browned and cooked through.

7.Removed chicken and broil potatoes.

8.Deglaze pan and make gravy.

Lemony Salt-Roasted Fingerling Potatoes

INGREDIENTS:

2 large sage leaves, chopped
1 teaspoon chopped rosemary
1 teaspoon thyme leaves
1 teaspoon finely grated lemon zest
1 tablespoon kosher salt
4 pounds fingerling potatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, melted
Freshly ground pepper

HOW TO MAKE THIS RECIPE:

1.Preheat the oven to 425°. In a mini food processor, pulse the sage, rosemary, and thyme until finely chopped. Add the lemon zest and pulse to blend. Add the salt and pulse until finely ground. Transfer the herb salt to a small bowl.

2.In a large bowl, toss the potatoes with the oil and butter and season with pepper. Spread the potatoes in a single layer on 2 large rimmed baking sheets and roast for 25 minutes. Season the potatoes generously with the herb salt, toss well and continue baking for 5 minutes, or until the potatoes are tender and golden. Transfer to a bowl and serve hot or warm.

Warm Potato Salad with Pancetta and Brown Butter Dressing

INGREDIENTS:

Salt
2 pounds fingerling potatoes, sliced 1/2 inch thick
4 tablespoons unsalted butter
3 ounces thickly sliced pancetta, cut into 1/4-inch dice
1 shallot, minced
One 2-inch rosemary sprig
2 tablespoons sherry vinegar
1 tablespoon grainy mustard
Freshly ground pepper
2 tablespoons snipped chives

HOW TO MAKE THIS RECIPE:

1.Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 10 minutes. Drain, shaking off any excess water.

2.Meanwhile, in a large skillet, melt 1 tablespoon of the butter. Add the pancetta and cook over moderate heat, stirring frequently, until just beginning to brown, about 3 minutes. Add the remaining 3 tablespoons of butter and cook, stirring occasionally, until the pancetta is golden and the butter is just beginning to brown, about 2 minutes. Add the shallot and rosemary sprig and cook, stirring, for 2 minutes. Remove the skillet from the heat and discard the rosemary sprig.

3.Whisk the vinegar and mustard into the pancetta mixture; season with salt and pepper. Add the potatoes and the chives and toss until evenly coated. Serve the potato salad warm or at room temperature.

Herbed Potato Gratin with Roasted Garlic and Manchego

INGREDIENTS:

3 heads of garlic, cloves separated but not peeled
1 tablespoon extra-virgin olive oil
1-quart half-and-half
1 tablespoon chopped thyme
1 teaspoon chopped rosemary
Salt and freshly ground pepper
5 pounds Yukon Gold potatoes, peeled and very thinly sliced
9 ounces aged Manchego cheese, coarsely shredded (2 cups)
5 ounces San Simón or smoked Gouda cheese, shredded (1 cup)

HOW TO MAKE THIS RECIPE:

1.Preheat the oven to 375°. In a 9-inch cake pan, drizzle the garlic with the oil. Cover with foil and roast for 40 minutes, until tender. Let cool, then squeeze out the cloves.

2.Mash the garlic to a paste and transfer to a saucepan. Add the half-and-half, thyme, and rosemary and bring to a boil. Simmer over very low heat until reduced to 3 cups, 20 minutes; season with salt and pepper.

3.Arrange one-fourth of the potatoes in the bottom of a 9-by-13-inch baking dish. Top with one-fourth of the shredded cheeses and drizzle lightly with the garlic cream. Repeat the layering with the remaining potatoes, cheese, and cream. Pour any remaining cream on top and press the top layer of potatoes to submerge it.

4.Bake the gratin for about 1 1/2 hours, until golden and bubbling. Let cool for 20 minutes before cutting into squares and serving.

MAKE AHEAD:
The gratin can be prepared through Step 3; refrigerate overnight. Return to room temperature before baking.

Roast Duck with Potatoes and Pancetta

What You'll Need:

2 whole ducklings
2 pounds Yukon Gold potatoes
1/2 pound piece of pancetta
2 large onions
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
6 fresh thyme sprigs
3 to 4 bay leaves
1 cup Marsala

How to Make It:

1.One hour before roasting the ducks, remove the necks from the ducks. Trim away the excess fat around the cavity and reserve.

2.Rinse the ducks inside and out then pat dry with paper towels. Set the ducks on a baking sheet, and let them come to room temperature (keep them in a cool place, but not refrigerated).

3.Peel the potatoes and quarter them lengthwise. Pat the potatoes dry with paper towels. Cut the pancetta into 1/2-inch cubes and set aside.

4.Peel the onions, and cut them in half. Then cut each half into fourths. Set aside.

5.Preheat oven to 400°F. Heat the olive oil in a roasting pan large enough to hold both ducks over low heat on the stove top. Add the pancetta, and lightly sauté 2 minutes.

6.Add the potatoes, and using a wooden spoon, turn them in the pancetta and olive oil to evenly coat. While the potatoes are cooking, strip the leaves off the fresh thyme sprigs and add them to the potatoes.

7.Stir in the onions and the bay leaves. Season with Kosher salt and freshly ground pepper. Sauté the potatoes and onions for about 5 minutes, until they're just starting to turn golden. Take the roasting pan off the heat.

8.Prick the ducks all over with a fork. Liberally season the ducks inside and out, and lay them on top of the potatoes and onions. Put the roasting pan into the oven and roast the ducks for 1 hour to 1 hour 15 minutes. Occasionally drain the rendered fats and discard. If some of the potatoes or onions get too brown, turn them and baste them with the roasting juices.

9.While the ducks are roasting, heat a large skillet over low heat. Put the reserved duck necks, fat and skin into the dry skillet. As the fat renders, pour it into a preservatives jar or glass measuring cup. You'll wind up with about a cup of the rendered duck fat. Allow it to cool and refrigerate for later use.

10.After 1 hour of roasting, check to see if the ducks are done by piercing the underside of one of the thighs with the tip of a sharp knife. If a bloody juice exudes, roast the ducks an additional 15 minutes or until the juices run pale yellow.

11.Take the ducks out of the oven and transfer the potatoes to a serving platter. Tent loosely with foil. Turn on the broiler and put the ducks into the oven on the lower rack for about 5 minutes to crisp up the skin.

12.Transfer the ducks to a carving board, and put the roasting pan on the stove top over medium heat. Pour in the Marsala, deglazing the pan with a wooden spoon. Bring to a low boil, then lower the heat and simmer while you carve the ducks.

13.Carve the ducks and arrange on the platter with the potatoes. Add any accumulated juices to the pan gravy.  Taste the pan gravy and add salt and pepper if needed, then spoon the gravy over the carved ducks and serve.

NOTE-This is one of those incredibly simple recipes that yields big delicious flavors. I've adapted it from Nigel Slater's recipe for Christmas duck, which I think can be enjoyed any time of year. The Ducks (you'll need two since there isn't as much meat on a duck as on a chicken) are simply seasoned with Kosher salt and pepper and then roasted on quartered Yukon gold potatoes with chunks of pancetta. The potatoes absorb the flavors of the duck and pancetta and couldn't be more luscious.

Garlic Thyme Smashed Potatoes

What You'll Need:

4 russet potatoes
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves

How to Make It:

1.Scrub the potatoes, peel, and cut into 1" chunks. Place the potatoes with 1/2 cup water in a large microwave-safe dish. Cover with microwave-safe plastic wrap and vent one corner.

2.Microwave the potatoes on high for 4 minutes. Drain them well in a colander, spread the potatoes in a single layer on a cookie sheet, and let cool until dry, about 20 to 30 minutes. You can do this step ahead of time.

3.When you're ready to eat, preheat the oven to 400°F.

4.Pour the olive oil into a heavy roasting pan. Add the potatoes, onions, garlic, salt, pepper, basil, and thyme, tossing with your hands to coat.

5.Roast the potatoes for 30-40 minutes, turning them gently once during cooking with a spatula, until the potatoes are tender inside and crisp and beginning to brown on the outside. Serve immediately.

NOTES-And finally, for an elegant Thanksgiving dinner, serve these wonderful little-smashed potatoes. Creamer potatoes are simmered until tender, then coated with olive oil, thyme, and garlic and flattened with a drinking glass. The little potatoes are then roasted until crisp and brown. This is a fabulous recipe for entertaining.

Potatoes Grand Mere

What You'll Need:

8 potatoes, peeled and cut into 1/8" slices
salt and white pepper to taste
2-1/2 cups heavy whipping cream
1/2 cup milk
3 tablespoons Dijon mustard
3 garlic cloves, minced
3 Tbsp. butter
1/3 cup grated Parmesan cheese

How to Make It:

1.Preheat the oven to 350°F. Layer the sliced potatoes in a greased 9 x 13" glass baking dish and season with the salt and white pepper to taste.

2.Combine the cream, milk, mustard, garlic, and butter in a heavy saucepan and heat just to the boiling point over medium-high heat, stirring frequently with a wire whisk. Pour the hot cream mixture over the potatoes.

3.Cover the casserole dish and bake for 1 hour.

4.Remove the cover and evenly top the potatoes with the grated Parmesan cheese.

5.Return the casserole to the oven and bake for 30 to 40 minutes longer or until the cheese is golden brown, the casserole is bubbling, and the potatoes are tender. Serve immediately.

NOTE-This incredible recipe for Potatoes Grand Mere is quite perfect, and such a special, rich dish I only serve it at Easter or Christmas dinner. It's very simple, but the result is so much more than the sum of the ingredients.

The combination of tender potatoes, rich heavy cream, mustard, garlic, butter, and Parmesan cheese meld together to make one of the best side dishes ever. Whether you are serving ham, roast beef, roast chicken or turkey, or just a plain old meatloaf, this recipe will elevate the meal to something really special.

Roasted Chicken Breasts With Potatoes and Leeks

What You'll Need:

4 bone-in chicken breast halves, with skin
4 tablespoons extra virgin olive oil
4 cloves garlic, chopped
2 tablespoons fresh chopped basil
3 to 4 leeks, trimmed, washed, thickly sliced
2 pounds potatoes, cut in 1 1/2-inch to 2-inch chunks
kosher salt and freshly ground black pepper

How to Make It:

1.Heat oven to  400° F (200° C/Gas 6).

2.Line a large baking pan or roasting pan with foil, if desired. Spray foil or pan lightly with nonstick cooking spray.

3.Arrange the split chicken breasts in the prepared baking pan. Combine the oil, garlic, and basil. Brush a little of the mixture over the chicken breasts.

4.Combine the remaining oil and garlic mixture with the leeks and potatoes in a food storage bag or bowl and toss to mix well.

5.Arrange the vegetables on and around the chicken; sprinkle vegetables and chicken with kosher salt and pepper.

6.Roast the chicken breasts, leeks, and potatoes in the preheated oven for 30 to 45 minutes, or until chicken is cooked and potatoes are tender.

7.When chicken is cooked, juices will run clear when the chicken is pricked with a fork. The minimum safe temperature for chicken is 165° F (74° C). To ensure the chicken is thoroughly cooked, use an instant-read food thermometer. Insert the thermometer into the thickest chicken breast (not touching bone).

NOTE-These bone-in chicken breasts are roasted to perfection with fresh chopped garlic and basil, and some potatoes and leeks. Feel free to omit the leeks or replace them with small peeled cippolini onions or sliced sweet or yellow onions.

This is a tasty chicken dish to make for any family meal or Sunday dinner, and it's special enough for guests.

Quick and Easy Chicken Gravy:

1.In a small saucepan over medium heat, melt 2 tablespoons of butter. Stir in 2 tablespoons of flour and cook, stirring constantly, for 2 minutes. Add 1 cup of chicken stock and cook, stirring, until the gravy has thickened. Add 2 tablespoons of heavy cream. Taste and add salt and freshly ground black pepper, as needed.

Sheet Pan Chicken with Asparagus and Potatoes

Ingredients:

16 small new potatoes (red or golden), halved
3 small sweet onions (such as Vidalia or Walla Walla), quartered through the roots; or 1 large super sweet onion, cut into thin wedges
1 medium lemon, very thinly sliced
Large handful lemon thyme or another fresh herb (oregano, marjoram, or thyme)
5 tablespoons olive oil
1 teaspoon salt, or more to taste
1/2 teaspoon black pepper, or more to taste
2 large bone-in chicken breast halves (1 1/2 pounds, 70kg)
2 whole chicken legs, thighs and drumsticks attached; or 2 legs and 2 drumsticks (1/2 pounds, 70 kg)
1 bunch (1 pound) fresh asparagus

Method:

1.Prepare the vegetables for roasting: Heat the oven to 375F. In a bowl, combine the new potatoes, onions, lemon, a few of the herb sprigs, 2 tablespoons of the olive oil, and half the salt and pepper. Toss well and spread on a rimmed baking sheet.

2.Roast the vegetables for 40 minutes, or until the potatoes are almost tender when pierced with a skewer.
Sheet Pan Chicken with Asparagus and Potatoes

3.Prepare the chicken: While the vegetables roast, sprinkle the chicken with 2 tablespoons of the remaining olive oil, and the remaining salt and pepper. Remove the leaves from several springs of thyme and scatter them on the chicken.

4.Add the chicken to the vegetables and roast: Move the vegetables in the pan aside to make room for the chicken. Set the chicken in the pan, skin side up, so it isn’t sitting on vegetables. Continue cooking for 30 minutes.

5.Prepare the asparagus: Snap the spears near the base, where they break without much effort. Cut the spears in half to make shorter lengths. In a bowl, toss the asparagus with the remaining 1 tablespoon oil.

6.Add the asparagus and roast: After the chicken has been roasting for 30 minutes, pull out the sheet pan and scatter the asparagus around the chicken.

7.Continue roasting for 10 to 20 minutes, or until the chicken pieces all register at least 165F in the thickest part of the meat on an instant-read thermometer (the thighs will cook slightly faster than the breasts; you can pull them off the sheet pan as they reach temperature and keep them on a plate covered with foil, if you like). All of the vegetables should also be cooked through. (Total cooking time is roughly 1 1/2 hours.)
If your chicken isn’t brown enough, slide the pan under the broiler for 2 minutes, watching it carefully to avoid burning.

8.To serve the chicken: Discard the cooked thyme sprigs. Use kitchen shears to separate the legs to form 2 drumsticks and 2 thighs. Snip the breasts in half horizontally.
Arrange the chicken and vegetables on a platter. Remove the thyme from the remaining fresh sprigs and sprinkle it over the chicken.

Crushed Potatoes With Oyster Bar Butter

Ingredients:

½ cup (1 stick) unsalted butter, room temperature
4 garlic cloves, finely grated
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
2 teaspoons hot sauce
2 teaspoons Worcestershire sauce
5 tablespoons olive oil, divided
⅓ cup chopped parsley
¼ cup chopped chives
1 tablespoon chopped dill
2 teaspoons chopped tarragon
Kosher salt, freshly ground pepper
3 pounds baby Yukon Gold or new potatoes, scrubbed
1 bay leaf

Preparation:

1.Mix butter, garlic, lemon zest, lemon juice, hot sauce, Worcestershire sauce, and 1 Tbsp. oil in a large bowl with a rubber spatula until smooth. Gently mix in parsley, chives, dill, and tarragon; season with salt and pepper.

2.Place potatoes and bay leaf in a large pot and pour in cold water to cover by 2"; season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15–20 minutes. Drain, discard bay leaf and let potatoes cool slightly. Using the flat side of a chef’s knife or the heel of your hand, smash potatoes lightly to flatten.

3.Heat 2 Tbsp. oil in a large skillet over medium-high. Add half of the potatoes and cook in a single layer, turning once, until brown and crisp, about 5 minutes. Transfer potatoes to bowl with herb butter. Wipe out the skillet, repeat process with remaining 2 Tbsp. oil and remaining potatoes. Toss potatoes in butter until they are all well coated (the warm potatoes should melt the butter).

Do Ahead: Herb butter can be made 2 days ahead; cover and chill. Potatoes can be boiled and smashed 1 day ahead; let cool, then cover and chill. Pat dry before frying.

NOTE: Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.

Pimentón Roast Chickens with Crispy Potatoes

Ingredients:

Chickens:

8 garlic cloves, finely grated
2 tablespoons plus 2 tsp. kosher salt
2 tablespoons olive oil
2 tablespoons smoked paprika
1 tablespoon hot smoked Spanish paprika
2 3½–4-lb. whole chickens
2 large bunches fresh thyme or marjoram

Potatoes:

3 lb large Yukon Gold potatoes, unpeeled
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
½ cup chopped flat-leaf parsley
½ cup thinly sliced scallions
Smoked paprika (for dusting)

Preparation:

Ingredient info:
Smoked paprika is sold at most supermarkets. Look for hot smoked paprika, sometimes labeled Pimentón Picante or Pimentón de La Vera Picante, at specialty foods stores.

chickens:
Mix garlic, salt, oil, and both paprikas in a small bowl; mix to blend well. Using your hands, smear paste all over outside of chickens, rubbing to coat the skin. Place 1 bunch of thyme inside the cavity of each bird. Chill, uncovered, for at least 4 hours or overnight (for more flavor).

potatoes:

1.Let chickens stand at room temperature for 1 hour. If paste has clumped, rub to evenly distribute. Cut each potato in half lengthwise, then lengthwise into 4 thick wedges (steak-fry style). Place in a large bowl; season generously with salt and pepper. Drizzle in oil and, using your hands, toss well to coat. Spread potatoes in a single layer in a large roasting pan or on a large rimmed baking sheet.

2.Preheat oven to 500°. Place chickens side by side atop potatoes in roasting pan. (Alternatively, chicken and potatoes can be roasted separately on 2 large rimmed baking sheets.)

3.Roast chickens and potatoes for 30 minutes. Remove from oven; turn potatoes, rearranging chickens if needed. Reduce oven heat to 425°. Continue roasting chickens and potatoes until an instant-read thermometer inserted into thickest part of the thighs registers 165°, about 20 minutes longer. Let rest for 15 minutes.

4.Transfer potatoes to 1–2 platters; sprinkle with parsley and scallions. Arrange chickens on top of potatoes. Dust lightly with smoked paprika.

Spanish-Style Scrambled Eggs

INGREDIENTS:

1/2 pound fingerling potatoes, scrubbed
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
4 ounces dry chorizo, quartered lengthwise and thinly sliced
4 ounces thinly sliced lomo or serrano ham, cut into wide ribbons
1/4 cup piquillo peppers from a jar, drained and thinly sliced crosswise
1 dozen large eggs, beaten lightly
4 ounces Manchego cheese, coarsely shredded (1 cup)
Pinch of smoked paprika

HOW TO MAKE THIS RECIPE:

1.Bring a medium saucepan of water to a boil. Add the potatoes and cook over moderately high heat until tender, about 10 minutes. Drain and slice the potatoes crosswise 3/4 inch thick.

2.In a large nonstick skillet, heat the oil until shimmering. Add the potato slices and cook over moderately high heat, turning occasionally, until lightly browned about 5 minutes. Season with salt and pepper. Add the chorizo and ham and cook over moderately high heat, stirring occasionally, until the ham is crisp about 2 minutes. Stir in the piquillo peppers and cook for 1 minute.

3.In a medium bowl, beat the eggs with a generous pinch of salt and pepper. Add them to the skillet and use a rubber spatula to scrape and stir until large, soft curds form about 5 minutes. Stir in the Manchego and cook, stirring, just until melted, about 30 seconds. Transfer the eggs to a platter, sprinkle with smoked paprika and serve.


SERVE WITH:
Crusty bread.