Published: August 20, 2008 10:51 am            

You Say Potato...

Don’t just roll those russets in foil and throw them in the oven

Weeks ago my wife and I bought a bag of russet potatoes to bake one night after work. We never did touch the things. But when a few of them began sprouting and turning green, we threw them out and bought some more anyways.

Then my mother-in-law visited and dropped off another sack full of potatoes she’d gotten from a friend’s garden. Soon we’d accumulated about 20 perfectly edible russet potatoes sitting there bored on our kitchen counter. It was time both of us elevated the potato potential and fast.

The truth is, potatoes should never be seen as the plain, fluffy starch with empty calories that are at their best simply lathered in butter. Potatoes may not be particularly exciting standing alone, but they can be the base for anything. They just need as little nudge in the right direction.

Here are some recipes to rethink those russets, spuds and new potatoes that are such an American staple.

Moroccan Grilled Potato Skewers

• 1 1/2 pounds assorted red, yellow and purple potatoes, unpeeled, cut into 1 1/2-inch cubes

• 3/4 cup charmoula *

• 12 1-inch pieces pickled lemon rind

• 12 bay leaves, fresh or dried

• 12 pitted calamata olives

• Moroccan spice blend, as needed

Simmer potatoes until tender, drain and toss with charmoula. Cool. Thread one cube of each kind of potato onto each of 6 skewers, alternating with 1 bay leaf, 1 piece lemon rind and 1 olive.

Grill skewers over gas or charcoal grill, turning to form grill marks on each side. Sprinkle with Moroccan spice blend.

*To make Charmoula, in blender, purée 3/4 cup cilantro leaves, 3/4 cup parsley leaves, 1/2 cup lemon juice, 3 tablespoons white wine vinegar, 6 cloves garlic, 1 1/2 teaspoons kosher salt, 1 1/ 2 teaspoons paprika, 3/8 teaspoon ground cumin and 1/8 teaspoon cayenne.



Southwest Potatoes and Chicken

• 2 medium russet, white or yellow-flesh potatoes or 2 to 3 small red potatoes

• 1 chicken breast (6 to 8 ounces) or 5 to 6 chicken tenders

• 1 can (14 1/2 ounces) diced tomatoes

• 1 packet (1 1/4 ounces) taco seasoning

• 1 cup shredded cheese

Cut potato in half lengthwise. Slice across into 1/4-inch-thick half moons. On separate cutting board, cut chicken into 1/2- inch strips. If using tenders, it is not necessary to cut them. In a 1-quart microwave-safe dish, combine chicken, tomatoes and taco seasoning, mixing well. Arrange potatoes on top of chicken in a single layer. Sprinkle cheese on top. Cover tightly with lid or plastic wrap. Microwave on high for 12 minutes (cooking time may vary depending on your microwave) or until potatoes and chicken are done. Let sit for two minutes. Use oven mitts or tongs to remove from microwave.

        

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