Daily Independent (Ashland, KY)

June 26, 2012

Potatoes — some new twists on an all-time favorite

Lee Ward
The Independent

ASHLAND — For most of us, a steak dinner is a treat, but it’s not complete without some form of potato.

The Idaho Potato Commission and chef Louise Mellor of Geez Louise! worked together to develop Cowboy Steak and Lemon Parsley Shoestring Idaho Potato Fries. They provide a video on YouTube for making crispy fries, in case you need some extra tips.

COWBOY STEAK AND LEMON PARSLEY 

SHOESTRING IDAHO 

POTATO FRIES

Yields two servings

2 large Idaho® russet potatoes, peeled and sliced into ¼-inch thick fries all the way around

Canola oil

Kosher salt and freshly cracked black pepper

Zest of 1 lemon

Fresh chopped Italian parsley



Heat 2 to 3 inches of canola oil in a large heavy bottom pot over medium/high heat until the temperature reaches 375 degrees.

Line a medium bowl with a paper towel.

Peel and slice potatoes and lightly dry them with paper towels.

In small batches add the potatoes into the hot oil, lightly moving them around with a heat proof slotted spoon. This will keep them from sticking together.

The potatoes will cook for about two to three minutes. They will be done when the bubbles subside and they are golden brown.

Remove the fries with a slotted spoon and place into a bowl lined with paper towel.

Allow a few minutes in between batches for the oil to come back up to temperature.

Season the potatoes with salt and pepper, lemon zest, and parsley; toss to coat.

To keep potatoes warm, place them on a lined baking sheet into a warm 200-degree oven.

COWBOY STEAK

Yields two servings

2 (8-to-10-ounces) boneless rib eye steaks

Kosher salt and freshly cracked black pepper

1 tablespoon canola oil

1 tablespoon of unsalted butter



Take the steaks out of the refrigerator 30 minutes before cooking to allow them to come to room temperature.

Preheat the oven to 450 degrees.

Season both sides generously with salt and pepper.

Heat a cast iron skillet or medium-high heat until the pan begins to lightly smoke.

Add in the canola oil and then the butter. As soon as the butter melts and begins to bubble, add in the steaks.

Cook for three to four minutes or until the steaks brown and sear evenly, forming a crust.

Flip the steaks over and place into the preheated oven for three to four minutes for medium rare; longer for further doneness.

Remove the steaks from the oven and allow to rest for five to eight minutes before serving.

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Everything Mexican is popular at the dinner table. If that’s your taste, try this potato recipe with a Mexican accent.

MEXICAN CHEESY

 POTATO BAKE

From Shane Hamline, Kansas City Public School

Yields seven or eight servings

1 bag frozen diced Idaho® Potatoes

1 1/2 to  2 pounds flank steak

Mrs. Dash Fiesta Lime

4 tablespoons olive oil

1/2 onion

2 tomatoes

1 green pepper

1 or 2 cloves garlic

16 ounces sour cream

1 bag of cheese (flavor of your choice-pepper jack, cheddar, etc..)

2 tablespoons cilantro

1 or 2 limes

Fresh Gourmet® Tri-Colored Tortilla Strips or Fresh Gourmet® Crispy Jalapeños

In oven, cook diced potatoes.

Rub Mrs. Dash on flank steak. Brown in two tablespoons olive oil to desired doneness. Thinly slice done steak and set aside.

Dice onion, tomatoes, and pepper. In the othertwo tablespoons olive oil cook the veggies with the garlic. (Add Mrs. Dash for more flavor if preferred). Cook veggies until slightly firm.

Mix sour cream with the cheese, cilantro and the juice from the lime. Carefully fold the potatoes, meat and veggies. Then carefully fold in sour cream mixture. Place in 9x13 dish.

Sprinkle either Fresh Gourmet® Tortilla Strips (the tri-colored gives nice color to the dish) or the Fresh Gourmet® Crispy Jalapeños over the top (if desired you could place more cheese as well).

Place in 350º oven for about 20 minutes.

Serve with flour tortillas, salsa, guacamole or any Mexican favorite side dishes.

t

This recipe is just what it sounds like — baked potato with everything on it turned into a salad.

LOADED BAKED POTATO SALAD

From Kenny Bowers, Chef/Owner, Kenny's Wood Fired Grill, Dallas

4 pounds Idaho® potatoes, peeled

1 pound bacon, crisply cooked, and chopped into 1/2-inch pieces (fat reserved, if desired)

4 ounces unsalted butter, softened

1/2 cup chopped green onions

2 cups grated or shredded cheddar cheese

1 1/2 cups sour cream (regular or low-fat)

1 tablespoon black pepper

1 teaspoon salt



Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, then chop into one-inch pieces.

Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine. Add some of the reserved bacon fat if desired.

Chill at least two hours before serving. Adjust the seasoning prior to serving.

TIP: Any condiments or toppings typically added to a loaded baked potato may be used for this recipe.

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While I don’t claim to be an expert cook, I do like to cook and love to eat. Readers are encouraged to send questions about food and cooking; I’ll try to find the answers. Also, if you’re looking for a specific recipe, send your request, or if you can offer a recipe to someone looking for something specific, please send e-mail to lward@dailyindependent.com.