By Guest Blogger Jessie Lin
It’s a little bit early in the season for full-grown potatoes, so right now the ones being harvested are called new potatoes. These potatoes are gathered while young and small; they have a sweeter taste and are firmer than regular potatoes. Their skins are flaky, therefore it’s great to cook with the skin on.
I was watching a cooking show the other day, and the host was cooking up a potato risotto. I thought the idea was ingenious. I went to my pantry and fridge, grabbed the ingredients that I thought would suit the dish and went to work.
For 2 Servings
4 – 6 new potatoes (depending on size) cut into small pieces
1 portabello mushroom (other mushrooms would work as well), sliced
¼ cup of milk or cream
½ cup of homemade stock (I used beef stock)
1 spring onion, roughly chopped
1 tsp of red pepper flakes
several sprigs of fresh rosemary
A hand full of kale (or any greens of your choice), roughly chopped
2 TBSP Olive Oil
2 cloves of garlic
Salt and pepper to taste
Directions:
Sautee the garlic and spring onions in olive oil until the spring onions are soft. Add the potatoes, milk, and half of the stock into the pan. Keep stirring until the liquid dries up, and then add the other half of the stock. Stir until the potatoes and soft and tender, about 15 to 20 minutes. Add the handful of kale, and cook until the kale has wilted. Add the red pepper flakes and stir until the juices are gone. Plate it and sprinkle with fresh rosemary, or any other herbs of your choice.
This is a very hearty dish that’s a little different to the more tradition ways of cooking potatoes. There are many variations that this dish could be made. For example, oyster mushrooms would probably work better than portabello mushrooms. What made this dish particularly flavorful was the homemade stock. I paired my meal with a nice glass of pinot noir. What a nice way to end a long day!
