Nordstrom's Kalamata Aioli with Herb Fries

Kalamata Aioli
1 clove garlic

½ cup Kalamata olives, pitted
(Preheat oven to 350°F. Cut the top off of a whole head of garlic; drizzle with olive oil and wrap in foil. Roast for an hour. May be done ahead of time.)

2 tablespoons roasted garlic

2 cups mayonnaise

2 tablespoons fresh lemon juice

Directions

1. To make the dip, in a food processor fitted with the metal blade, process the garlic, olives and roasted garlic and pulse until finely chopped.

2. Add the mayonnaise and lemon juice and process until the mixture is well blended and light purple. Transfer to a serving dish, cover and refrigerate.

Herb Fries

6 cups canola oil for deep frying

Ice water

4 to 6 large Idaho potatoes, unpeeled and well scrubbed

1 tsp chopped fresh rosemary

1 tsp chopped fresh thyme

1 tsp chopped fresh flat-leave parsley

1 tsp chopped fresh chives

Directions

1. To make the fries, pour the oil to a depth of at least 3 inches in a large, deep saucepan. Heat the oil to 300. Have ready a rimmed baking sheet covered with a double thickness of paper towels.

2. While the oil is heating, fill a large bowl with ice water. Cut potatoes lengthwise into strips about ⅜ inches and place them into the ice water to prevent discoloring. When the oil is hot, drain the potatoes and dry them well. Add the potatoes to the hot oil in small batches, and fry until they float and begin to turn a pale gold, 10 to 12 minutes per batch. Using a slotted utensil, transfer the potatoes to the prepared baking sheet to drain. Skim the oil, removing small particles of potato, and set aside until ready to reheat.

3. Prepare the herbs. In a small bowl, stir together the rosemary, thyme, parsley, and chives.

4. About 15 minutes before serving, reheat the oil to 375. In small batches, fry the potatoes until they are light brown and crisp, 4 to 5 minutes per batch. Remove from the oil, drain on paper towels, and place in a bowl. Toss with the herb mixture. Season with salt and pepper.

The Ultimate Twice Baked Potato

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/4 to 1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Preheat oven to 350 degrees.

Bake potatoes in preheated oven for 1 hour. You can just microwave the potatoes instead because it is way faster and they taste just as good. About three minutes per potato, just check for tenderness. Make sure to poke holes in the potatoes with a fork before microwaving so that they don't explode.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inch of flesh so the potato maintains it's shape; save skins. To the potato flesh add sour cream, butter, salt, pepper, 1/2 cup cheese, 1/2 the green onions, and milk (start adding 1/2 cup of milk but you may not need to add it all depending on the consistency you want. You don't want them too runny). Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes at 350 degrees.

All Recipes

Ruth's Chris Sweet Potatoes

Crust:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 cup butter, melted

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Sweet Potato Mixture:
3 cups cooked and mashed sweet potatoes
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1/2 cup (1 stick) butter, melted
(splash of milk if needed)

Note: To cook sweet potatoes first wash and dry them carefully then you can either:
1) Bake them at 400 degrees for 50-60 minutes
2) Boil them for 30 minutes or
3) Pierce them with a fork and microwave them for about 15-20 minutes.

Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Add a splash of milk if needed and mix.

Pour mixture into the baking dish. Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days.

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving.
The brown sugar and pecan crust should be slightly browned and crunchy. Makes 12 servings.

Ruth's Chris

Roasted Potato Bites

12 "B" size red potatoes (about 2 inches in diameter), unpeeled
1/4 tsp ground black pepper
1 Tbsp olive or vegetable oil
4 oz chive and onion cream cheese spread
2 garlic cloves, pressed
3 Tbsp sour cream
1/2 tsp salt

Optional toppings such as grated cheddar cheese, bacon bits and snipped fresh chives

Preheat oven to 425°F. Cut potatoes in half crosswise. Cut a thin slice off bottom of each potato half. Carefully scoop out a small amount of pulp from each potato half using Cook's Corer.

In Classic Batter Bowl, combine oil, garlic pressed with Garlic Press, salt and black pepper. Add potato halves; toss to coat. Place potato halves, hollowed side down, on Medium Bar Pan. Bake 30-32 minutes or until deep golden brown and tender. Remove from oven; cool slightly.

In Small Batter Bowl, combine cream cheese spread and sour cream; whisk until smooth using Stainless Whisk. Attach desired tip to Easy Accent Decorator; fill with cream cheese mixture and pipe evenly into hollowed potato halves. Sprinkle with toppings, if desired. Place on serving platter; serve slightly warm.

Makes 24 appetizers

Pampered Chef

Mint and Garlic Aioli Potato Salad with Bacon

4 cups potatoes -red or golden type
1/2 red onion, diced
2 T. fresh chives
2 T. fresh mint
3-ish bacon slices
Salt

Aioli
1 egg yolk
1 tsp cold water
1-2 T. fresh mint, finely minced
1-2 T. fresh chives, finely minced
1 clove garlic, finely minced
2/3 c. olive oil

Begin by boiling the potatoes, whole, until fork tender. Don't let them get too tender though, they need to be able to stay in cube form without turning to mush. Time will vary depending on their size.

Drain potatoes run under cold water. Set aside

Meanwhile, make the aioli by whisking the yolk and adding the water. Continue to whisk, incorporating as much air as possible. Slowly, drop by drop, add in the oil, all the while whisking and whisking some more, switching from left to right hands which should be numb... {yes, you will work off all of the calories from the salad this way}. When you are done you should have a light in color sauce with a similar consistency to mayonnaise.

Add in the herbs and garlic, and a pinch of salt, and stir to combine. Set aside.

Cook up the bacon and set aside.

Dice the potatoes into cubes. Finely dice the red onion. Combine the two together in a medium bowl. Crumble bacon and add as well. Add a pinch of salt. Stir in as much of the aoili as desired to moisten the potatoes, gently stirring to incorporate. Give it a taste and add any needed salt {oh yeah, and pepper}

Serve with an extra sprinkle of minced herbs on top.

Natalie Riley

Mashed Potatoes

Russet potatoes create a light and fluffy texture
Red potatoes create a creamier result

8 potatoes - well scrubbed
1/2 cup butter - room temp
1/2 cup milk - room temp
1/2 cup sour cream - room temp
Kosher salt and pepper

Peel potatoes into 1/2in cubes. Put potatoes into a steamer pot with 1 in. water. Cover and steam until tender about 12 min.

Transfer to warm bowl. Add butter to bowl and let it melt.

Put potatoes back into the pot and add milk, sour cream, salt and pepper and mash by hand. Add 1 Tbsp of milk at a time to your liking.

*Garlic Mashed Potatoes
same as above but add 1/2 head of garlic to pot while steaming

*Blue Cheese Mashed Potatoes
same as above but add softened blue cheese and chives

*BLT Mashed Potatoes
same as above but add bacon, leeks and tomatoes - diced

*Sweet Mashed Potatoes
same as above except use sweet potatoes add cream, brown sugar and cinnamon

Laura Berry

Cream Cheese Mashed Potatoes

Serves 8
3 1/2 pounds white or Yukon Gold potatoes
Coarse salt and freshly ground pepper
8 ounces cream cheese, softened
4 ounces (1 stick) unsalted butter, softened
1/4 cup whole milk, warmed
1/2 cup heavy cream, warmed

Directions

Place potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off skins, and discard. Cut potatoes into large pieces.

Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency.

Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.

Martha Stewart