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potatoes

Patatas Bravas with Lemon Aioli

Patatas_Bravas_with_Lemon_Alioli_0.jpg

By: Robin Asbell

Recipe Information
Total Time: 40 minutes
Servings: 4

Hot, crispy, salty and savory, some would say that patatas bravas (spanish for “brave potatoes”) are the best way to enjoy potatoes! You’ll love them alongside this delightful homemade aioli dressing. Since lemons are on sale now for just $0.69 each, it’s a great time to learn this easy and satisfying technique to make it at home.

Ingredients

Potatoes

  • 1 pound new potatoes

  • 3 tablespoons tomato paste

  • 3 tablespoons red wine vinegar

  • 2 tablespoons extra virgin olive oil

  • 2 cloves garlic, chopped

  • 1/2 teaspoon red pepper flakes

  • 1 teaspoon sweet paprika

  • 1 teaspoon smoked paprika

  • 1 teaspoon salt

Aioli

  • 1/2 cup mayonnaise (or vegan alternative)

  • 1 teaspoon fresh lemon zest

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon extra virgin olive oil

  • 2 cloves garlic, pressed

  • 2 scallions, chopped

Preparation

  1. Put the potatoes in a large pot with enough water to cover by an inch. Over high heat, bring water to a boil and reduce to a vigorous simmer. Cook the potatoes until they are tender when pierced with a paring knife, about 10 minutes, depending on the size of the potatoes. Drain and let cool. Cut the potatoes in half.

  2. In a cup, stir the tomato paste and red wine vinegar and reserve.

  3. In a large sauté pan, heat the olive oil, and add the garlic. Stir over medium heat until fragrant, then add the pepper flakes, paprika, smoked paprika and stir. Cook for a few seconds, then stir in the tomato paste mixture and salt. Add the potatoes to the pan and stir to coat, cook over medium heat until the potatoes are heated through and coated with sauce.

  4. For the Alioli: Stir the ingredients together and keep chilled until time to serve.

  5. Serve each diner about a cup of potatoes with 2 tablespoons of alioli over the top, sprinkled with scallions.

Potato Lasagna

Potato_Lasagna.jpg

Recipe Information
Total Time: 1 hour; 30 minutes active
Servings: 4-6

It’s the holiday season, and potatoes are on sale - why not reinvent a classic recipe so you can better take advantage of a great deal? Thinly-sliced potatoes replace sheet noodles in this lasagna from our friends at Co+op, Welcome to the Table.

Ingredients

  • 3 medium potatoes, scrubbed clean

  • 1 pound part skim ricotta cheese

  • 2 cups shredded Parmesan cheese

  • 1 stalk broccoli, chopped into bite-sized pieces

  • 2 cups thick spaghetti sauce

  • 1 tablespoon olive oil

Preparation

  1. Heat the oven to 400⁰F. Drizzle olive oil in a 2-quart baking dish and tilt dish until the bottom has been evenly coated. Set aside.

  2. Place potatoes in a pot and cover with cold water, then place on the stove over high heat. Bring to a boil and cook for about 20 minutes, then check the tenderness of the potatoes by piercing with a paring knife. When they are tender but not falling apart, remove from heat and drain. When cool enough to handle, slice potatoes into 1/3-inch thick rounds.

  3. Line a fine mesh strainer with two layers of paper towels, place over a bowl, and dollop the ricotta on the paper towels. Gently pat the cheese and let stand to drain as much liquid off as possible, at least 20 minutes. Scrape the cheese into a medium bowl and stir in 1/2 cup of the Parmesan.

  4. Assemble the casserole: Place a layer of sliced potatoes on the bottom of the prepared pan. Dollop the ricotta mixture over the potatoes and spread to make an even layer. Sprinkle the broccoli over the ricotta and press gently to make a level surface. Cover the broccoli and ricotta with the remaining potato slices, then top with spaghetti sauce and spread evenly. Cover the sauce with the remaining Parmesan cheese.

  5. Bake lasagna, uncovered, for 30 minutes. The sauce will be bubbling vigorously around the edges and the cheese will be golden brown. Let stand 5-10 minutes before slicing.

Serving Suggestion

Serve this lasagna with a crisp green salad and garlic bread for a traditional Italian-style dinner. Increase the protein by serving alongside a store-bought rotisserie chicken.