Healthier Mini Herbed Pommes Anna

Healthier Mini Herbed Pommes Anna

What I enjoy about cooking is finding delicious recipes and trying to make it healthier by reducing the amount of fat, salt, or sugar without sacrificing taste. In my “Mimi Herbed Pommes Anna,” I was able to cut the amount of butter in half and use a few tablespoons of healthier grapeseed oil to supplement. I prefer using this oil when I am cooking with temperatures over 400 degrees. I have to say this potato side dish is not only pretty to look at, but very tasty to eat! It has a lovely buttery-garlicky taste with a hint of thyme and a nice crispness, without all the calories and fat of the original recipe that I got from the Bon Appétit website. These Pommes Anna are a wonderful accompaniment to beef, chicken or fish

Ingredients:

  • ¼ cup (½ stick) organic unsalted butter
  • 2 tablespoons grapeseed oil
  • 12 to 24 small tender thyme sprigs +2 teaspoons coarsely chopped thyme
  • 1 garlic clove, minced
  • 1½ pounds baby Yukon Gold potatoes (or any small waxy potato) slightly larger than a golf ball, sliced very thin using a mandoline
  • Sea salt
  • Freshly ground pepper

Directions:

  1. Line the bottoms of the muffin pan with parchment paper cut into rounds. Preheat oven to 350 degrees.
  2. Using a small bowl, melt the butter in the microwave oven. Add grapeseed oil and whisk together. Brush the sides of the muffin cups with the melted butter. Drizzle the bottoms with ⅛ teaspoon of butter. Place one thyme sprig in the center of each round. Add garlic and chopped thyme into the small bowl of butter. Place bowl in microwave and heat for a few seconds, until butter becomes fragrant with the garlic and thyme.
  3. Using the mandoline, slice the potatoes into very thin slices and place into a large bowl as you go along. Pour the herb butter and season with salt and pepper. Mix well to coat the potato slices. (I used just enough butter to coat, so I did have some leftover).
  4. Place potato slices in a circular pattern in the muffin cup, overlapping as you go along. Apply light pressure to the center to make compact.
  5. Cover pan tightly with foil and place on top of a baking sheet. Bake for about 30 minutes, until tender with fork pricking. Take out of oven and increase oven temperature to 425 degrees.
  6. Remove the foil and invert a foil lined rimmed baking sheet over muffin pan. Holding the muffin pan and baking sheet together, flip over so that the pan is on top. Gently tap the pan to release the potatoes. Remove the parchment rounds. Rearrange any slices that might have gotten out of place.
  7. Place in oven and bake, until edges and bottoms are golden brown and crispy for about 25 minutes.

Healthier Mini Herbed Pommes Anna

Healthier Mini Herbed Pommes Anna

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Potato Salad

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Barbecue season is upon us! This potato salad goes great with grilled chicken or beef. My salad was adapted by Martha Stewart’s New Potato Salad, “Everyday Food,” published July/August 2007. What is wonderful about this potato dish is that it is not mayonnaise based, so you don’t have to worry about it spoiling quickly in warm weather. Traditional French-style potato salad uses white wine, but this one uses tangy lemon juice and zest! I used a combination of small red and gold potatoes, instead of just new red. The salad is so easy to make and so delicious to eat!

Potato Salad

Ingredients:

  • 1½ pounds new red potatoes, sliced ½-inch thick
  • 1 teaspoon lemon zest
  • ¼ cup fresh lemon juice
  • Sea salt
  • Freshly ground pepper
  • ¼ cup coarsely chopped parsley
  • 2 green onion, thinly sliced
  • 2 tablespoons organic extra-virgin olive oil

Directions:

  1. Place a steamer basket in a large pot and fill with water up to bottom of basket. Bring water to boil and add potatoes. Reduce heat to a simmer and cover pot. Cook until tender, occasionally tossing potatoes, 15 to 20 minutes.
  2. While potatoes are cooking, place lemon zest and juice in a large bowl. Add salt and pepper to taste. Transfer potatoes to bowl and gently toss with lemon juice. Refrigerate for about an hour, until cool.
  3. Gently incorporate oil with potatoes. Add additional salt and pepper, if necessary. Mix in herbs. Can be refrigerated for one day. Serve at room temperature. 4 servings.

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Organic Broccoli and Potato Soup

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This is a delicious and “creamy” soup without the cream and the calories! It is gluten-free and organic and can be made vegetarian by replacing the chicken broth with vegetable broth!

Ingredients:

  • 1½ tablespoon organic extra-virgin olive oil
  • 1 organic onion, chopped
  • 2 garlic cloves, minced
  • 1¾ pounds organic broccoli, stems peeled and diced, tops cut into small florets
  • 1½ pounds organic russet potatoes, peeled and cut into ½ cubes
  • 4 cups organic chicken broth
  • 2 cups water
  • 1 teaspoon sea salt
  • Freshly ground pepper, season to taste
  • Garnish with parsley (optional)

Directions:

  1. Heat olive oil in large pot over medium heat. Add onions and cook, stirring occasionally for about 5 minutes, until translucent. Add garlic, broccoli stems, potatoes, broth water, salt and pepper. Bring liquid to a boil. Cover and simmer for 5 minutes. Finally, add broccoli florets and cook for about 7 minutes, until tender.
  2. In a blender, puree soup. Return to pot and warm until ready to serve. Garnish with parsley. Serves 6.

Potato Leek Soup

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I had some leftover leeks, so I decided to make potato leek soup. Not only is this soup delicious and so easy to make, it is gluten-free and vegetarian! The yellow-orange color comes from the vegetable broth I used.

Ingredients:

  • 2 tablespoon extra-virgin olive oil
  • 1 pound leeks, cut crosswise and thinly sliced
  • 1 pound organic russet potatoes, peeled and cubed
  • 4 cups organic Trader Joe’s Low Sodium Vegetable Broth
  • Sea salt
  • Freshly ground pepper
  • 1/4-inch long pieces of chives for garnish

Directions:

  1. Heat olive oil over medium heat in a large pan (3.5 quart with lid). Add leeks and stir occasionally for 3 to 4 minutes, until leeks get soft. Stir in potatoes and cook for about 10 minutes. Add broth and cover. Simmer for 30 minutes, until potatoes are tender.
  2. Transfer to a blender and liquefy. Add salt and pepper to taste. You may want to reheat soup in microwave or in large saucepan on cooktop.
  3. When ready to serve, sprinkle with chives. Serves 4.

Roasted Red Potatoes

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This recipe is easy to do, because you don’t have to boil or peel the potatoes! Red potatoes are a good source of Vitamins C and B6. However, they are high in carbohydrates and diabetics need to be careful of the amount they eat.

  • 2 lbs. organic red potatoes
  • 4 cloves garlic, minced
  • 3 tablespoons grated Parmigiano Reggiano
  • 2 tablespoons organic extra virgin olive oil
  • 1/2 teaspoon sea salt
  • Freshly ground pepper
  • 3 tablespoons chopped parsley

Scrub the potatoes well. Depending upon the size of the potatoes, cut them into 6 and 8 piece wedges (like apple wedges). In a large bowl, mix the potatoes thoroughly with the olive oil. Add garlic, salt and freshly ground pepper. Preheat oven to 400 degrees. On a jelly roll pan lined with foil, place the potatoes skin side down, so that the flesh of the potato is facing up.

Roast the potatoes for about 35 minutes. They should have a nice brown appearance. Take them out of the oven and sprinkle with the grated Parmigiano Reggiano. Put them back into oven for another 10 minutes. Take the potatoes out of the oven again, sprinkle them with the parsley and roast for another 5 minutes. Taste and add more salt and pepper, if needed. Serves 8.