It’s cold. It’s snowing. It’s dark at 4 o’clock. And, we’re off to another party.
Hooray for holiday time!
Whether you’re making merry for Christmas, Hanukkah or Kwanzaa, you’re probably more likely to find potatoes on your plate than any other food.
It’s not just because potatoes keep well in the winter. Kale can go all season long, too, but when’s the last time you ate it on Thanksgiving, Christmas and New Year’s Eve? If you did, we want to know.
The truth is, potatoes are one of the only vegetables that pairs perfectly with everything. Whatever you’re serving—whether it’s roast beef, duck, ham, tofurkey—well, there’s a potato for that. They’re the perfect canvas and carrier for the decadent toppings and flavors that make holidays warm and bright. Think butter, cream and cheese—yum! Finally, potatoes are versatile enough to create dishes that are simple and traditional, go way gourmet, or end up somewhere in between. It’s up to you.
We’re sure you have a handful of family favorite recipes, but here are some of ours. Enjoy! (By the way, we’re in the market for a great latke recipe. Care to share yours?)
Elegant New Potato Appetizer
New potatoes with crème fraiche, caviar (or bacon) and chives (Makes 24)
12 small new potatoes
1 cup cream fraiche (you can substitute sour cream with 1 tsp of lemon juice)
2 ounces black caviar or 8 slices of bacon, cooked and crumbled
Chives to garnish
1. Boil potatoes in a medium saucepan for 10 to 15 minutes. Drain, cool under running water then refrigerate until cold.
2. Remove potatoes from fridge, cut in half, and scoop a small amount out of each. Top each side with a tablespoon of crème fraiche, a couple stems of chives and a 1/2 teaspoon of caviar (or bacon crumbles). We like to add a pinch of freshly ground pepper, too.
Garlic cloves cooked along with potatoes—russets or Yukon golds—give this puree extra body and lots of flavor. Perfect beside a holiday roast.
If you’re pressed for time and/or looking for a flavorful but low-fat recipe, this one’s for you. You can use russet, Yukon gold or small red potatoes. You decide. You can also double the recipe, just keep checking the dish for doneness.