Posts Tagged ‘red skin potatoes’

by Caitlin Saniga

Use what you have! Some options: beets, turnips, radishes, sweet potatoes, parsnips, fingerlings, carrots, rutabega.

Use what you have! Some options: beets, turnips, radishes, sweet potatoes, parsnips, fingerlings, carrots, rutabaga. The more colorful, the better!

  • 1 medium turnip, scrubbed and trimmed
  • 1 medium parsnip, scrubbed, trimmed and peeled
  • 1 medium sweet potato, scrubbed and peeled
  • 5 red skin potatoes, scrubbed and trimmed
  • 1 small butternut squash, peeled and seeded
  • olive oil
  • 2 tablespoons fresh rosemary
  • 3 cloves garlic, minced
  • salt and pepper

Preheat the oven to 400 degrees.

Chop the vegetables into 1/2-inch cubes and place in a large bowl. Drizzle olive oil lightly over the vegetables and toss to coat. Add the rosemary, garlic and a some good grinds of salt and pepper. Transfer the vegetables to a large glass baking pan. Roast in the oven, stirring every 10 minutes or so, for 30-40 minutes, or until vegetables soften and turn golden. Serve warm.

Makes 6 servings.

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by Caitlin Saniga


Notice the missing left crust of pizza? There was no time to take a photo while I was shoveling that piece into my mouth.

  • pizza dough
  • olive oil
  • 1 medium yellow onion, chopped
  • salt and pepper
  • 1 medium sweet potato, scrubbed and thinly sliced
  • 5-6 red-skin potatoes, scrubbed and thinly sliced
  • 2 sprigs of rosemary, leaves removed
  • 6 ounces buffalo mozzarella, torn into small pieces

A friend said she tried a similar recipe with purple fingerlings. Can you imagine how pretty that would be? Now I’m picturing sweet potato, purple fingerling and beet pizza. Stunning, I bet!

Preheat the oven to 400 degrees.

Place the pizza dough in a well-oiled mixing bowl, and cover with a towel. Place the bowl in a warm (or room-temperature) spot, and let sit for an hour to rise.

In the meantime, warm a medium pan over medium-low heat. Add a generous amount of olive oil to coat the bottom of the pan. Once it’s warm, add the onions and cook, stirring frequently, for about 15 minutes, or until the onions are translucent and golden-brown at the edges. Season with salt and pepper.

Bring a medium pot of salted water to a boil, and cook the potato and sweet potato slices about 5 minutes, or until soft (but not mushy).

On a floured surface, roll out the dough with a floured rolling pin. Make sure it’s a shape and size that will fit on whatever baking sheet or stone you plan to use. If using a metal baking sheet, lightly flour the surface before transferring the dough to the pan. Brush the dough with olive oil, and scatter half of the onions across the surface. Arrange the potatoes over the onions, and top with the mozzarella, rosemary and the rest of the onions.

Bake for about 15 minutes, or until the cheese is bubbling and brown and the crust is golden. Serve hot.Makes about 4 servings.

Recipe adapted from: Spicy Icecream

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by Caitlin Saniga

Sometimes, my favorite thing to do is go to the farmers market without a plan. (And anyone who really knows me knows that I’m all about plans. I draft at least three versions of my grocery list, for goodness sake!) On a recent trip to the market, I found these lovely little red skin potatoes and green beans. I used basil from my garden and a clove of garlic from my friend Ryan’s garden. Voila! This tasty dish was born.

  • 1 pound baby red potato, quartered
  • 1 pound fresh green beans, trimmed
  • 2 teaspoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • salt and pepper to taste
  • 3 tablespoons fresh basil, chopped

Bring a large pot of salted water to a boil. Add potatoes and cook about 15 minutes, or until almost tender. Add beans and cook about 3 minutes, or until tender. Drain well and set aside.

Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the potatoes, beans, salt and pepper. Cook about 8 minutes, or until the potatoes turn slightly golden. Transfer to a serving bowl and let cool for 10 minutes. Add the basil and toss the vegetables to distribute.

Makes 2 main-dish servings.

Recipe adapted from: Yummly

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