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Potato recipes

This New Potato and Smoked Salmon Chowder, perfect for St. Patrick's Day, is created using two Irish culinary staples.

For this soup it is important to buy hot-smoked salmon, a firm product that can be broken into flakes, rather than silky, cold-smoked salmon. The hot-smoked salmon is usually sold in 4-ounce packs. Look for it at Foremost Seafood, 1904 Woodman Center Drive, Kettering. The potato of choice is unpeeled redskins.

New potato and smoked salmon chowder

Makes 4 to 6 servings

2 tablespoons unsalted butter
2 cups chopped onion
1/2 cup diced celery
1 1/2 tablespoons minced garlic
1/2 teaspoon salt
pinch of cayenne
1/4 teaspoon finely ground black pepper
1 bay leaf
2 sprigs flat-leaf parsley
4 cups low-salt chicken broth
1 pound red potatoes, cut into chunks
1/2 cup half and half *
6 ounces hot-smoked salmon, pulled into flakes
3 tablespoons minced fresh chives
coarsely ground black pepper

In a large pot, heat the butter until melted, then add the onion and celery, and cook over medium low heat for about

4 minutes. Add the garlic and cook another 4 minutes until the onion is softened but not browned.

Add the salt, cayenne, pepper, bay leaf, parsley and broth. Add the potatoes and bring soup to a simmer. Cook 10 to 15 minutes until the potatoes are soft but not mushy. Remove the bay leaf and parsley from the soup, and stir in the half and half and smoked salmon. Cook until the soup is hot. Serve with a sprinkle of chives and coarse black pepper.

* Fat-free half and half is an option.

Using new potatoes, either tender red-skinned or small yellow fingerlings eliminates the need to peel potatoes. Roasting them is one of the easiest preparations, and cooking them with other vegetables keeps portions of potatoes in check.

Roast them with wedges of onion and mushrooms for maximum flavor.

Roasted potatoes, mushrooms and onions

Makes 6 to 8 servings
2 pounds small red-skinned potatoes, unpeeled, halved if large
3 tablespoons olive oil
salt
1 pound crimini mushrooms, halved if large
2 large sweet onions, peeled and cut into wedges *
freshly ground pepper
4 tablespoons chopped fresh flat leaf parsley

Preheat oven to 400. Spray a large large shallow casserole with nonstick spray. Combine the potatoes, mushrooms and onions with the oil and 1 teaspoon teaspoon salt, tossing to coat. Transfer to the baking dish and roast , stirring occasionally, for about 35 to 40 minutes. Use a spatula to help prevent sticking. Roast until the potatoes are tender, the onions soft and the mushrooms fully cooked.

Grind pepper over the potatoes and prinkle with the fresh parsley.

* When peeling and trimming the onion, keep the root end intact so the wedges will hold together.

One of my favorite ways of serving potatoes is in a one-dish casserole with layers of both sliced potatoes and tomatoess and chicken. Frankly the chicken is almost superfluous, but without it I would eat a whole dish of potatoes.

For an added dimension, tuck pitted kalamata olives in around the chicken.

Potato and tomato casserole with chicken

Makes 4 to 6 servings
1 pound potatoes, peeled and sliced 1/4 inch thick
1 pound fresh tomatoes, sliced 1/2 inch thick, with seeds removed
salt and freshly ground pepper
juice of 1 lemon
3 pounds chicken pieces
1/3 cup olive oil
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano

Preheat oven to 400 degrees.

Slice the potatoes and tomatoes and have them ready, putting the potatoes in salted water until needed.

Lightly oil a 13 by 9 inch baking dish. Place potatoes in overlapping layers on the bottom, sprinkling each layer with salt and pepper. Pour the lemon juice over the potatoes.

Put the chicken pieces on top and cover with slices of tomato. Mix the oil, garlic, red pepper flakes, oregano and a pinch of salt; pour over the top. Bake for 40 minutes. Poke potatoes with the tip of a sharp knife to make sure they are tender.