Bushwick Potato Recipes

Some of our favorite ways to eat potatoes.
Roasted Rosemary Potatoes

Roasted Rosemary Potatoes

Cut potatoes into 1″ chunks, while heating oven to 450. Toss potatoes with olive oil and chopped garlic. Arrange in a single layer on a baking pan. Roast 30 minutes. Sprinkle with balsamic vinegar and rosemary. Toss.

Potato Discs

Potato Discs

Cook small red potatoes until tender.

Flatten each with the bottom of a plate, then brown in a little butter in a nonstick skillet.

Season with salt and pepper and serve with sour cream and snipped chives.

Roasted Red Potatoes

Roasted Red Potatoes

Slice and boil until tender. Drain and while still warm, toss enough white wine vinegar to moisten.

Toss with olive oil and add green onion slices, minced parsley and chopped tarragon. Toss again.

Season with salt, pepper, and Dijon-style mustard.

Potato “Croutons”

Potato “Croutons”

Brown cubed, cooked yellow potatoes in a little oil and drain on paper towels.

Season “croutons” with salt and pepper and dried herbs and sprinkle over dressed greens for an unusual salad topping.

Mashed Potatoes

Mashed Potatoes

Peel and cube potatoes. Cook in boiling water until tender. Drain, then shake pan over low heat a minute or two to dry potatoes.

Beat with an electric mixer or potato masher until smooth. Add a little butter and beat in enough warm milk for desired consistency. Season with salt and pepper.