Amy Riolo's Blog: Potato Perfection: 10 Impeccable Recipes for Fall

“Con patate e cipolle dentro l’orto, mai di fame nessuno è morto.”

“With potatoes and onions in the garden, no one has ever died hungry.” —Italian proverb

Potatoes are such an integral part of the Italian and the Mediterranean's culinary landscape, that it is hard to believe that they weren't even available there until after the 15th century. When they first arrived in Europe, potatoes were served as gruel, prison food, and feed to animals. It wasn't until Marie Antoinette wore a potato blossom in her fashionable hairstyle that the French began incorporating them into their diets. You can read more about the origins of America's favorite vegetable here.

Many people don't realize that the potato's fiber, potassium, vitamin C and vitamin B-6 content combined with its lack of cholesterol promote heart health. Potatoes contain significant amounts of fiber, vitamin B6 and are a good source of potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber, and pantothenic acid. Potatoes also contain a variety of phytonutrients that have antioxidant power.

September is National Potato Month, and here are a few recipes the whole family will love...

Potatoes with Kale, Garlic, Olive Oil, and Chile Pepper/Patate con ravizzone, aglio e peperoncino

From The Ultimate Mediterranean Diet Cookbook. This delicious side dish is a nutritional powerhouse! Potatoes contain antioxidants and phytochemicals that strengthen the immune system, lower inflammation, and prevent tumor growth. According to webmd.com, “One cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K.”

4 medium Yukon gold potatoes, chopped into bite-size pieces
4 tablespoons (60 ml) extra-virgin olive oil, divided
4 cloves garlic, finely chopped

Crushed red chile pepper
Unrefined sea salt or salt
Freshly ground pepper to taste
1/2 pound (225 g) fresh kale, rinsed with stems and tough ribs discarded, then roughly chopped

Preheat the oven to 450°F (230°C).

Place the potatoes on a baking sheet and combine them with 2 tablespoons (30 ml) of oil, garlic, crushed red chile pepper, salt, and pepper, and bake for 15 to 20 minutes, until golden and soft.

In a large bowl, toss the kale with the remaining 2 tablespoons (30 ml) of oil along with salt and pepper to taste. When the potatoes have roasted, remove from the oven and scatter the kale on top of them. Return to the oven and roast for another 10 minutes, or until kale is crisp. Serve hot.

Yield: 4 servings
Mediterranean Tradition
Kale is one of the few vegetables that grows well in cooler temperatures. It can be sautéed, added into soups and pasta dishes, eaten raw in salad, or baked. Choose kale that has strong, deeply colored leaves with thick stems. Fresh kale can be wrapped in paper towels and stored, unwashed, in airtight zippered plastic bags for up to five days in the refrigerator.

CALABRIAN-STYLE ROASTED POTATOES
(PATATE CALABRESE AL FORNO)

Serves: 8 | Serving Size: 1/2 cup
Prep Time: 10 minutes | Cooking Time: 45 minutes

From The Italian Diabetes Cookbook. Since the southern Italian region of Calabria is known for its pepperoncino, or hot chile peppers, many American or other recipes are called “Calabrese” simply because someone has sprinkled crushed red chile flakes over the dish. This recipe is actually an authentic Calabrian dish known in the region as patate raganate. The word raganate, meaning “gratin,” is a dialect word from the neighboring Basilicata region that is now used throughout Calabria.

1/4 cup extra virgin olive oil, divided
2 pounds yukon gold potatoes, peeled and cut into 1/3-inch slices
2 medium red onions, thinly sliced
1 teaspoon finely chopped fresh oregano OR 1/2 teaspoon dried oregano
Pinch crushed red chile flakes
1 teaspoon unrefined sea salt
1/4 teaspoon freshly ground black pepper
1/3 cup Fresh Bread Crumbs (page 291) or almond flour
1/2 cup grated pecorino Crotonese, ricotta salata, or pecorino Romano cheese

1. Preheat oven to 425°F.
2. Grease a 8 ×12-inch baking dish with 1 tablespoon olive oil. Add potatoes, onions, oregano, chile flakes, salt, and pepper. Drizzle with 2 tablespoons olive oil and toss well to combine. Sprinkle bread crumbs and cheese over the top. Drizzle with remaining 1 tablespoon olive oil.
3. Bake, uncovered, until potatoes are tender and topping is golden, approximately 45 minutes. Serve.

•Italian Living Tradition•
Try experimenting with different types of pecorino (sheep’s milk) cheese if they are available in your area. While pecorino Romano cheese is the most widely available variety outside of Italy, pecorino Crotonese is delicious, with a strong herbal flavor reminiscent of the Calabrian fields. A little goes a long way, and you’ll be surprised at how much this cheese can brighten an otherwise humble dish.

Southern Italian Goat, Potato, and Herb Stew/Pignata di Capra

From The Ultimate Mediterranean Diet Cookbook. This savory stew has been prepared in Basilicata, Calabria, Puglia, and Abruzzo since antiquity. A true testament of farm-to-table cuisine, it was generally made with male goats or mutton because their fibrous meat was too tough to be prepared other ways. This dish can be made in its original version containing only a handful of ingredients, or in a more decadent version that incorporates the freshest seasonal vegetables, aged cheese, sausage, herbs, and spices.

1/4 cup (60 ml) extra-virgin olive oil
½ pound (225 g) yellow onions, peeled and roughly chopped
½ pound (225 g) carrots, peeled and cut into 2-inch (5 cm) pieces
1 rib celery, cut into 1-inch (2.5 cm) pieces
6 cloves garlic, sliced
21/2 pounds (1135 g) goat or meat cubes, from the thigh or shoulder, about 11/2inches each

1 teaspoon unrefined sea salt or salt
3 sprigs fresh rosemary, leaves finely chopped
1 bunch fresh thyme, finely chopped
4 cups (950 ml) water or Beef Stock
1 bay leaf
1 pound (455 g) Yukon gold potatoes, scrubbed, peeled, and cut into 2-inch (5 cm) pieces
1 cup (226 g) crushed peeled tomatoes
¼ teaspoon crushed red chile pepper

Heat the olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium-high heat.
Add the onions, carrot, and celery, and turn to coat in oil. Reduce heat to medium-low and sauté until tender, about 5 minutes. Add the garlic, stir, and cook for 1 minute, or until it releases its aroma.

Add the goat meat and cook 3 to 5 minutes, until browned on all sides.

Season with salt and stir in rosemary and thyme. Add the stock and bay leaf. Increase heat to high and bring to a boil. Stir, reduce heat to low, cover, and simmer for 2½ hours, stirring occasionally.

Add the potatoes, tomatoes, and crushed red chile pepper. Stir, and cover. Cook for another hour, or until the meat is very tender. Taste and adjust seasonings, and remove the bay leaf before serving.

Yield: 6 servings (about 6 cups)