Potato

The Classics: Loaded Potato Skins

November 22, 2019

I’m always asked how I come up with the recipes that I share on this site or what my blog is all about. I usually struggle to answer this question because I want to sound very smart and say something deep and profound, but the truth of it all is actually quite simple. The blog (and it’s recipes) is actually just a collection of dishes that I’m really craving and dying to eat at the moment. I mean of course, the blog is deeper than that. It’s a space where my two passions—food and photography—come together. Plus it’s a way to share the recipes step-by-step which I hope really helps all of you make said recipes and not feel lost in the kitchen. A chance for me to “hold your hand” while you cook or bake so to speak. Was that smart and profound enough? The Classics: Loaded Potato Skins are a prime example of a moment when I made something just because I was really craving it, and nothing made me happier at that moment in time. So here we are, and just in time for the holidays. Did I mention that these make the perfect holiday appetizers? They really are.

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Potato and Pea Samosa Pie

March 14, 2018

Today is Pie Day or Pi Day or 3.14 Day or basically March 14th. Whatever you choose to call it, the only thing that really matters to me about this special day is that WE ALL NEED TO eat pie today. This is not a drill, nor is it a suggestion. It is a requirement. I’m demanding it of you. Once a year all the math nerds and pie bakers and lovers alike come together to celebrate the fact that today’s date starts just like the mathematical constant Pi. I’ve been sharing pie recipes on the blog on Pi Day for a few years now, and they’ve all been sweet, but pies do not always have to be sweet all the time. Now, what I’m about to confess to you might shock you, but I happen to love savory pies much more than the dessert variety. This year, I decided to switch things up a bit and make a savory Indian potato and pea samosa pie. I love a good Indian takeout session on the couch in front of the TV. It’s one of my favorite things to do at the end of a long work week, when all I’ve done is cook all day long. The best part about these take-out dinners is the samosas. Hands down. The bad part is that the samosas are small and I’m always left wanting more. This pie is like a giant samosa and so now you don’t ever have to worry about fighting for the last one. That’s the magic of Pi Day.

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Idaho Potato Empanadas a la Huancaina

July 15, 2016

It’s week two in our Idaho Potato quest to try and take over the world! I’ve been watching The Animaniacs on Netflix lately. Sorry. If you recall, last week I shared my exciting news that I teamed up with Idaho Potato to bring you a handful of new and exciting potato recipes in the month of July! It’s basically a partnership dream come true. Last week was a Wedge Salad with roasted Idaho potatoes on top. A salad with potatoes on it should be illegal, but thankfully for you and I, it’s not. So let’s make it now and let’s eat it all the time. Let’s also be thankful that such things exist. This week, however, I’m taking one of my family’s favorite Peruvian dishes (Papa a la Huancaina) and turning into something new and exciting. These Idaho Potato Empanadas a la Huancaina are the perfect party appetizer. They’re great warm, room temperature or cold and can be made in advance. Go ahead and be the hostess with the mostess. Show off your skills and your love of food with this delicious appetizer or snack. I’ll warn you now though and tell you that these are incredibly addicting. Don’t fight it. My noe piece of advice is, don’t fight it.

Just a friendly reminder that I’m also hosting a GIVEAWAY each week in the month of July for a signed copy of my book The Slider Effect along with a special prize. We’re on week two as well, and you have until tomorrow to enter for a chance to win. Head on over to these S’mores Eclairs to get all of the details! Also, if you’re in San Francisco or Bay Area, I’m currently in SF and will be at the Williams-Sonoma in Union Square this Saturday July 16th at 12pm doing a demo and signing copies of my book. I’d love to see you there! Stop by, grab a book and enjoy some free sliders. I’ll be showing you how to make my favorite slider from the book, Fried Zucchini Sliders and I promise it’ll be a real party. I hope to see you there! If anything, enjoy these empanadas because they’re out of this world and they’re calling out your name.

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Spicy Sausage, Potato and Kale Pizza

October 16, 2015

I have a popular post on my blog that catches me by surprise every time I see it. It’s a simple soup that I made in dedication to a really bad restaurant chain, a couple years ago. Never did I think that it would go on to become one of two of the most popular posts on this site. (The other one being a Fried Chicken and Waffle Sandwich that is as crazy and delicious as it sounds). This other post though, the one in question, is a Spicy Sausage, Potato and Kale Soup. It’s a soup I make on a regular basis, and I actually love it a lot. Apparently, a lot of you really like it a lot as well! So in honor of our mutual love for this simple soup, I decided to turn it into a simple pizza. Pizza with browned spicy sausage, sautéed kale and potatoes just sounds like a great decision to me, and the only way that recipe could get better if I’m being honest. The kale makes it healthy so don’t worry about a thing. Not one thing. Go ahead and eat that second helping. No one is watching.

I’ve teamed up with Wisconsin Cheese to talk to you about a new site, a new cheese blend and a nifty giveaway. Let’s first talk about the new site. Wisconsin Cheese is debuting a new site called Friday Night Pizza Night! It’s a site dedicated to those who love making pizza at home with family and friends, or for those who want to be the kind of people who like making pizza at home with family and friends. It also happens to be National Pizza Month, so if you’re in need of pizza night recipes and tips to help you celebrate all month long, you’ll definitely want to check the site out for yourself. Let’ talk about the new cheese blend now. Roth Cheese has developed three different cheese blends that are perfect for flatbreads and pizzas (among other dishes). They’re a great way to add restaurant-quality flavor to home cooked dishes. The blends are unique, flavorful and give you the flavor of three specialty cheeses, without having to buy them individually. The flavors are Ultimate Firehouse, Ultimate Mac and Cheese and Ultimate Flatbread. I used the Ultimate Flatbread blend which is made up Grand Cru, Mild Provolone, and Fontiago. Aka, the best cheeses for pizza.

Now let’s talk about the giveaway! The best part. Remember how last time I told you that there would be more giveaways on the site because you deserve it and because you’re amazing, well I meant it. You do deserve it and you are amazing, so Wisconsin Cheese is giving away a pizza making kit to one lucky winner. Everything you need to become a pizza pro at home! You’ll get:

Pizza stone and pizza cutter
Microplane grater
Wisconsin Cheese trivet
Wisconsin Cheese!

You’ll be making delicious pizza at home in no time. To enter the giveaway, leave a comment below telling my mom (as always she’ll be picking the winner at random) and I what your favorite pizza topping is! One entry per person please, and you have until Sunday to enter. The winner will be notified Monday via email! Good luck!

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Idaho Potato Chicken Pot Pie

January 19, 2015

Idaho Potato Chicken Pot Pie is the third installment in my quest for total potato domination. Believe it or not, that’s my number one mission in life. There’s actually a double dose of tater action in this recipe with the crust stealing the entire show, in my humble opinion. What do I know, though? I only run this blog. Don’t take my word for it. Try it for yourself and then decide. I’ll be here waiting to say, “I told you so,” but in a totally nice way I promise. Anyhow, I’m calling it a Baked Potato Crust which I predict will take the world by storm, and it’ll be the only way we eat pie crust from now on (as it should be). Shredded Idaho potatoes, crispy bacon, sharp cheddar cheese, and chives are folded into a bowl of flour, sugar, salt, butter, shortening and ice water, creating a flaky pie dough that I’d be willing to bake off in large batches and eat by itself. Someone might have to come over here and stop me. That’s the only way the madness will end. *Insert evil laugh here.*

When I was coming up with this recipe I developed the crust first—no surprise since it’s the most important part to any pie—and I tried to end the recipe brainstorming right then and there. Somehow the little voice in my head convinced me otherwise, making me aware that not everyone is like me and will want just a pie dough recipe all by itself, with no filling. That’s crazy talk talking. What kind of pie is that Jonathan? So I figured why not make a savory pie with it? And then chicken pot pie popped into my head immediately. The only logical thing to do next was to make sure I added even more potatoes to the recipe, so I decided a boatload of diced potatoes would accidentally find its way into the creamy pot pie filling as well. Oops.

Just in case you haven’t been keeping up (shame on you) there has been two other partnership Idaho Potato recipes this month. The first one was a slider to end all sliders, Baked Idaho Potato Sliders. Last week I debuted the incredible Idaho Potato Carne Asada Fries. Think nachos but on fries. Like whoa. But listen to me going on and on about the past, right now, the only thing that matters is this CHICKEN POT PIE! I’m yelling because I’m excited, and because I accidentally hit the caps lock button. Anyhow, it’s still winter so let’s get our comfort food on y’all.

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Idaho Potato Carne Asada Fries

January 12, 2015

In case you weren’t well aware of it already, I’m addicted to potatoes. I think I’ve mentioned it a few times here and there (okay, so maybe more than just a few times) how deep my love affair with potatoes goes. It’s pretty deep. As deep as any love. I’d climb the highest mountain for them. I’d swim the deepest ocean for them. But not in a weird creepy kind of way. It’s been this way ever since I was a young kid, though. I’m pretty sure that when I was born, my mamma didn’t give me that puréed baby food stuff in those tiny jars that all the other babies got (I was too cool for that), instead she gave me french fries by the bucket full. I ate them all up too with lots of ketchup. That’s when my love of potatoes started. If anything, I have my mom to blame for it. I’m not complaining about it though.

Anyhow, I’m digressing from the real situation and which is that it’s time for the next installment of my collaboration with Idaho Potato! Ring the bells and go through the town and city and scream out from the top of your lungs THE FRENCH FRIES ARE HERE!! THE FRENCH FRIES ARE HERE! Because they are finally here! But they’re not just normal plain old boring fries (I’m kidding fries are never boring at all), no these are the ultimate fry situation. The kind of fries you write back home to your family to. The kind of fries you fall madly deeply in love with. The kind of fries you lose sleep over and can’t stop thinking about. The kind of fries, that even with your closest friends and family you do not share. No, not even a bite. Don’t even smell them. I’m talking about fries topped with melted cheese, friends, chopped carne asada, tomatoes, pickled jalapeños, sour cream, guacamole and salsa verde. These are the fries you’re going to eat for the rest of your life. Don’t say I didn’t warn you.

These also happen to be the second recipe of my collaboration with Idaho Potato! My dream partnership and I’m excited to finally get to share it with you. In case you missed the first recipe, Baked Idaho Potato Sliders, you can catch up and read all about them here. They’re my favorite sliders. Also, don’t forget to stay tuned every Monday for the rest of the month to get the scoop on the other recipes I dreamed up for Idaho potato. You’re gonna love them. But listen to me going on and on about recipes that don’t even matter at this very moment. Right now, all that matters are these fries topped with carne asada and the ridiculous amount we’re going to eat.

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