A unique take on a potato salad…no mayonnaise needed. Instead, I replaced the mayonnaise with oil and fresh herbs!…
Poached eggs with grilled vegetables and steamed green beans was an inspiration from one of my favorite restaurants in Los Angeles, Bottega Louie. This was my inspiration as the moment I took my first bite I knew I was in heaven.
Roasted potatoes, with yams, sweet potatoes and baking potatoes, tossed with an oldie but a goodie seasoning pack will become your family favorite side dish…I promise you!
Does anything say home to you more than a great home cooked beef stew? You know what I’m talking about, that hearty, tasty, beef stew with carrots and potatoes that simmers in a beef broth with wine for hours creating that amazing gravy?
Do you know what a “Hasselback Potato is”? I didn’t until I spoke to my sister for inspiration on a new recipe, she recommended me looking it up, when I did, it didn’t take much for me to convince myself to try it out!
They say “a way to a mans heart is through his stomach”…well, the way to my heart is a nice, hot cup of soup and yes I went there! I was at a friends house during the holidays and she made a potato leek soup that was amazing. Normally I would ask for the recipe as I share mine so why wouldn’t she share hers…I never asked, I also never stopped thinking about that soup.
I love the fall as I love all the rooted vegetables, squashes (like acorn and butternut), yams and sweet potatoes. I love the sweetness of all the vegetables especially when you roast them, no sugar needed! In preparing for a dinner party where I had restrictions, I thought I would play around with some different options and originally I thought I would make a baked yam casserole.
I have had some health issues recently and I was told by my amazing doctor to change some things about my life, like try to destress more, try yoga and try to eat healthier. I did try to relax more, I tried yoga, wasn’t my thing and I tried to eat healthier…because of that, I created this recipe for baked yam chips.
I know, “What is an Italian girl like me doing making latkes?” Being raised Italian, I was never exposed to the Hanukkah or the traditions of Judaism until I was married to my ex husband who was Jewish. Being the good wife, I emerged myself in learning every Jewish holiday and tradition, of course that meant learning everything about the food.
For Hanukkah, at our home, I would always stick to the traditional dinner of a roast, latkes, challah and a salad. I will not get into the religious side of the holiday (click here if you would like to learn about the holiday) but will share that the holiday is basically about oil and when it comes to the food it’s about the food being cooked in oil.
I love latkes which are basically shredded potatoes with shredded onions and then the latkes are fried in oil and served with apple sauce and sour cream, who wouldn’t love that? Being Italian, I always had to bring in my element into every dish I could, so for me, I would add rosemary to my latkes; over time I would add sweet potatoes…so in essence I have created my own version of an Italian Latkes.
For me I used a sweet potato for this recipe here is a photo of a sweet potato
If you can not find a sweet potato in your market, use a yam (some markets call yams sweet potatoes but they are completely different in texture, color and taste), here is a photo of a yam
I took my potatoes and sweet potato and peeled them, as you can see the sweet potato is whiter then the regular potato
I then shredded them in my food processor, I also cubed 1/2 of an onion and minced it in my food processor, here is the before
I placed the potatoes and minced onions in a strainer and liquid strain out for about 30 minutes while I minced my rosemary
I put all my ingredients in a bowl and mixed until it was all blended
then I shaped my potatoes into latkes and placed them onto a baking sheet
I prepared my oil over high heat and added 5 latkes to the pan at a time, cooked them until they were lightly browned and flipped them to brown on the other side
I removed my latkes from the skillet and placed them onto a paper bag from the grocery store, my friend Robyn taught me this trick as it removes the oil from the latke
I plated it and added the traditional sour cream and apple sauce
These latkes were amazing and we just loved them. You can omit the sweet potato and rosemary and stick to your traditional recipe but I can assure you that if you put these Italian version out on your table, they will all disappear. For those who have a Trader Joes in your neighborhood, they sell latke’s in the frozen section and that makes for an easy dinner as well. Now there is no excuse as to why you can not have a latkes at your next Hanukkah dinner. Happy Hanukkah
Thank you for visiting my site and I hope you enjoy this recipe.
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Thank you again ~ Patty Limatola-Tanenbaum
There is nothing better then to have a man cook for you, that being said, I really had a hard time just sitting back and allowing my best friends husband Mark to prepare dinner for us. I am so grateful that I did step back and allowed him to cook as he proved he was a great cook…and he really spoiled me! I decided to get away from my area as my kids were with my ex husband and I really needed a little break, I called my best friend Melissa and she offered for my dog and I go come on down and gave me her daughters room for 2 nights. I really had no expectations but to relax in Brea and really didn’t want to be a burden.
It took me 2 hours to get there and I was worried that I was holding them up, instead both Melissa and Mark greeted me with hugs and we went out to eat. We went to a place called Cha Cha’s Latin Kitchen it was lovely, Melissa ordered for the table to share the salad, some flautas with a mango sauce and an amazing salmon with a honey chipotle glaze…that glaze was out of this world (don’t think I’m not going to try to duplicate that one)! I also had a Sangria and if you have been to my house before, you know I love sangria…this one was very tasty and much needed.
For Saturday night, Mark asked me what he can make for dinner, I told him to do whatever he wanted…again, I was spoiled as he did rib-eyed steaks on the BBQ, and Mark is amazing on the BBQ, he did crab legs, broccoli and his amazing potatoes with onions. The story goes something like this, Marks mom loved to fry food but never fried red potatoes, Mark was camping with his friend Matt (hi Matt) and Matt introduced Mark to this recipe, this recipe is so simple and really you can modify it to your likings by adding bell peppers or any of your favorite vegetables.
First you cut your potatoes into equal pieces, cut your red onions to match your potato size, I’m sorry I don’t have a photo but I didn’t know I was going to blog this. Then in a frying pan, add your oil, I know it seems like a lot of oil but you will drain it out later. The ingredients are simple, seasoning salt and Worcestershire sauce. These potatoes have been cooking for about 8-10 minutes
he cooked it uncovered and tossed them periodically, here they are about 8-10 minutes later, you can see how the potatoes are getting nice and brown and the red onion is getting caramelized.
Once they became tender, he then removed them from the stove top and placed them in a colander to drain off the excess oil
he then put them back in the frying pan and added more worchestershire sauce and seasoning and let them cook for about 8-10 minutes more
YUM!!!! here they are all cooked up
he did a surf and turf for me that night, here is my plate of amazing food…
I can’t thank you enough Melissa and Mark for all that you had done this past weekend, it was so soothing for my soul…I can’t wait for Vegas! Thank you Mark for allowing me to watch you cook (he really wouldn’t let me lift a finger) and for allowing me to share your famous potato recipe with my followers.
Thank you for visiting my site and I hope you enjoy this recipe. I do love comments so please feel free to leave me your comment or suggestion. If you would like to be kept up to date with all my new recipes, I only post twice a week, please subscribe in the box listed on the top of the page “Subscribe Via Email”. You will be emailed with a link to confirm you are interested in the subscription so be sure to click on that link too.
Thank you again ~ Patty Limatola-Tanenbaum