Hasselback Potatoes with Tarragon Butter

Hasselback Potatoes with Tarragon Butter
Hasselback Potatoes with Tarragon Butter

Five ingredients, plus sea salt, will get you to potato paradise. They’re pretty, they’re delicate, and they’re so GOOD. These Hasselback Potatoes with Tarragon Butter will be the talk of the table. They’re easy to put together and make for a fabulous side dish. You may also do like me and use the leftover tarragon butter to flash sauté some corn and green peas. Serve the potato on top and call it a meal. Double, triple the recipe for your next family gathering. I hope you enjoy these as much as we did.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on social and use the hashtag #LivityGardens.

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Hasselback Potatoes with Tarragon Butter

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x
  • Method: Oven
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Ingredients

  • 1/2 cup butter, softened at room temperature for about 10 minutes
  • 2 tablespoons shallot, minced
  • 2 tablespoon tarragon, roughly chopped
  • 4 large potatoes, scrubbed
  • Sea salt, to taste
  • Fresh tarragon, to garnish

Instructions

Preheat the oven to 425˚. In a medium bowl, place the butter and beat with a wooden spoon until creamy, but not melted. Add the shallot, the tarragon and a sprinkle of sea salt. Mix well. Slice the potatoes into very thin wedges, leaving them joined at the bottom. You may rest the potato on two wooden chopsticks as a guide for when to stop slicing. Fan out the slices and place the potatoes on a parchment-lined baking dish. Using about 2 tablespoons of the tarragon butter, brush the potatoes generously. Place in the oven and roast for approximately 60-70 minutes (depending on the size), brushing the potatoes every 15 minutes with the tarragon butter, using a total of approximately 4 tablespoons. The potatoes should be crispy and cooked through. Serve fresh out of the oven, sprinkled with sea salt and fresh tarragon. Bon appétit!

Notes

Use the rest of the tarragon butter and serve these potatoes with sautéed corn and peas. To do so, in a medium skillet, mix some kernels from two ears of corn, a bag of thawed green peas (or fresh, even better), the rest of the tarragon butter, and one extra small shallot, minced. Cook over medium heat until the butter is melted and the mixture is heated through. Season to taste with sea salt and pepper, and serve alongside the potato. Delectable!

Keywords: potato, hasselback, tarragon

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Pommes de terre en accordéon avec beurre à l’estragon

Elles sont si jolies, délicates, et succulentes. Ces pommes de terre en accordéon, une méthode de cuisson qui nous provient des Suédois, seront la star du repas. Elles sont faciles à réaliser et parfaites en accompagnement pour une panoplie de plats. Vous pouvez aussi utiliser le reste du beurre d’estragon pour faire sauter du maïs frais et des petits pois. Et voilà le repas! En plus, les enfants en redemandent.

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 portions 1x
  • Method: Four
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Ingredients

  • 1/2 tasse de beurre, ramolli à température ambiante, environ 10 minutes
  • 2 c. à soupe d’échalote française, émincée
  • 2 c. à soupe d’estragon, haché grossièrement
  • 4 pommes de terre, lavées et séchées
  • Sel de mer, au goût
  • Estragon frais, en garniture

Instructions

Préchauffer le four à 425˚. Dans un bol moyen, battre le beurre avec une cuillère de bois, jusqu’à ce qu’il soit crémeux et malléable. Ajouter l’échalote, l’estragon et une pincée de sel de mer. Bien mélanger. Couper les pommes de terre en tranches minces, sans couper jusqu’au bout. Vous pouvez déposer les pommes de terre sur deux baguettes à sushi en bois pour servir de guide. Délicatement séparer les tranches les unes des autres et déposer sur une tôle de cuisson préalablement recouverte de papier parchemin. Badigeonner les pommes de terre avec environ 2 c. à soupe du beurre d’estragon. Mettre au four pendant environ 60 à 70 minutes (selon la grosseur des pommes de terre), en les badigeonnant du beurre d’estragon toutes les 15 minutes. Les pommes de terre seront bien cuites et croustillantes. Servir à la sortie du four, assaisonné de sel de mer et d’estragon frais. Bon appétit!

Keywords: pommes de terre, hasselback, estragon

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A Little Bit of Sunshine with Hashbrowns

Sunshine Hashbrowns
Sunshine Hashbrowns

A Little Bit of Sunshine with Hashbrowns. I absolutely LOVE hashbrowns! They’re one of my favorite ways to eat potatoes. If there’s hashbrowns on the menu at a restaurant, this girl is having some! Sad thing is the last few times I had them while eating out, I was so disappointed. Too greasy, rancid oil, or simply tasteless. So I decided to make them my way. And trust me, I’ve been making them many mornings per week now. They’re really easy and quick to make. I usually eat them on a nice bed of raw spinach with a side of sautéed shallots. Feel free to double, triple, or quadruple the recipe if you’re making for more than yourself. Totally worth it!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Sunshine Hashbrowns

  • Author: livitygardens
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 portion 1x
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Ingredients

  • 1 Russet potato, peeled, grated, rinsed well with cold water, and dried with kitchen towel
  • 1 small shallot, sliced thin
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • Sea salt and pepper, to taste
  • 1 tablespoon olive oil

Instructions

In a medium bowl, combine the potato, shallot, parsley, onion and garlic powder, turmeric, and sea salt and pepper, to taste. Mix well with your hands until well combined. Heat the oil in a non-stick skillet over medium-high heat. Add the potatoes, covering the whole bottom of the skillet, and press using a spatula. Cover and cook until brown at the bottom, about 3-5 minutes. Flip the potatoes and continue cooking until brown on both sides, another 3-5 minutes. Flip once more, to ensure adequate cooking. Remove to a serving platter and enjoy!

Keywords: potato, hashbrowns, breakfast

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Pommes de terre rissolées

  • Author: livitygardens
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 portion 1x
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Ingredients

  • 1 pomme de terre Russet, pelée, râpée, rincée à l’eau froide et bien séchée à l’aide d’un linge de cuisine
  • 1 petite échalote française, tranchée fin
  • 1 c. à thé de persil séché
  • 1/2 c. à thé de poudre d’ail
  • 1/2 c. à thé de poudre d’oignon
  • 1/4 c. à thé de curcuma
  • Sel de mer et poivre, au goût
  • 1 c. à soupe d’huile d’olive

Instructions

Dans un bol moyen, combiner la pomme de terre râpée, l’échalote, le persil, la poudre d’oignon et d’ail, le curcuma, et le sel et poivre, au goût. Bien mélanger avec les mains. Chauffer l’huile dans une poêle anti-adhésive à feu moyen-élevé. Ajouter la de pomme de terre, en recouvrant le fond de la poêle. Presser à l’aide d’une spatule. Couvrir et cuire pendant 3 à 5 minutes, jusqu’à ce que le dessous soit bien doré. Tourner et continuer de cuire encore de 3 à 5 minutes. Tourner une dernière fois afin d’assurer une cuisson complète. Retirer du feu et servir. Bon appétit!

Keywords: pomme de terre, patates, déjeuner, petit déjeuner

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All You Need for Hashbrowns
All You Need for Hashbrowns

Simple Potato Korma

Simple Potato Korma
Simple Potato Korma

This Simple Potato Korma will satisfy this craving for Indian food. Kormas have always been one of the first things I would put on my plate when eating with the family. I liked the richness and tanginess brought forth by the always-homemade yogurt. My mother-in-law couldn’t believe it when we cooked her potato korma recipe, but added my coconut yogurt at the end. The result was so remarkable, she declared the plant-based one to be the creamiest. Epic success!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For more fabulous Indian recipes, please check out these links: Brinjal Fry (Indian Sautéed Eggplant), Indian Eggplant Dip, and Toor Dal with Brussels Sprouts.

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Simple Potato Korma

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
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Ingredients

  • 1/3 cup grape seed oil
  • 7 whole cloves
  • 5 cardamom pods, cracked open
  • 1 cinnamon stick, broken in half
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 onion, chopped
  • 1/2 teaspoon turmeric
  • 2 small tomatoes, chopped
  • 1 tablespoon sea salt
  • 1 tablespoon garlic-ginger paste
  • 3 large Russet potatoes, cooked through*, peeled, and cubed
  • 1 teaspoon chili powder
  • 1 cup coconut yogurt
  • 1 tablespoon garam masala
  • Garnish: fresh cilantro

Instructions

Heat oil in large straight-edge sauté pan over medium-high heat. Add the cloves, cardamom pods, cinnamon, cumin seeds, and mustard seeds and sauté until spices are fragrant, 1-2 minutes. Add the onion and sauté until soft and translucent, about 6-8 minutes. Add the turmeric and sauté, while stirring, 2 minutes more. Add the tomatoes, sea salt, and ginger-garlic paste. Sauté until the tomatoes are saucy, about 2 minutes. Add the cooked potatoes and chili powder, and mix well to ensure the potatoes are well coated with the sauce. Bring the heat to low, add the yogurt, and garam masala. Mix well, heat through gently, and remove from the heat. Garnish with fresh cilantro and serve with rice, lime wedges, naan, or chapati, and raita. Bon appétit!

Notes

*I usually boil my potatoes whole until they are cooked through. You can check with a fork. I then let them cool off before peeling them with my hands. You can then cut them in cubes, ready for your recipe.

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Korma de pommes de terre tout simple

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 portions 1x
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Ingredients

  • 1/3 tasse d’huile de pépin de raisin
  • 7 clous de girofle
  • 5 gousses de cardamome, ouvertes
  • 1 bâton de cannelle, coupé en deux
  • 1 c. à thé de graines de cumin
  • 1 c. à thé de graines de moutarde noire
  • 1 oignon, haché
  • 1/2 c. à thé de curcuma
  • 2 petites tomates, hachées
  • 1 c. à soupe de sel de mer
  • 1 c. à soupe de pâte ail et gingembre
  • 3 grosses pommes de terre Russet, cuites*, pelées et coupées en cubes
  • 1 c. à thé de poudre de chili
  • 1 tasse de yogourt de coconut
  • 1 c. à soupe de garam masala
  • Garniture: coriandre fraîche

Instructions

Chauffer l’huile dans une grande poêle à rebords hauts. Ajouter les clous de girofle, les gousses de cardamome, la cannelle, les graines de cumin, et les graines de moutarde, et faire revenir pendant deux minutes. fragrant, 1-2 minutes. Ajouter l’oignon et faire revenir jusqu’à ce qu’il soit tendre et translucide, de 6 à 8 minutes. Ajouter le curcuma et continuer de cuire 2 minutes. Ajouter les tomates, le sel de mer et la pâte ail et gingembre. Faire revenir jusqu’à ce que les tomates soient en sauce, environ 2 minutes. Ajouter les pommes de terre cuites et la poudre de chili. Bien mélanger. Réduire le feu, ajouter le yogourt et le garam masala. Bien mélanger, réchauffer et retirer du feu. Garnir de coriandre fraîche, servir avec du riz, des quartiers de lime, naan, ou chapati, et de la raita. Bon appétit!

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Potato and Leek Soup

Potato and Leek Soup
Potato and Leek Soup

This simple Potato and Leek Soup is velvety smooth. Potage parmentier, as I knew this soup growing up, is a simple soup of potatoes and leeks that hits all the right notes. It’s savory and a great base for a multitude of other soups. Personally, I like it just as is, with some chives and crispy potato bits. I have to say that it took me a while to be comfortable with soups that are traditionally dairy-based. I had tried this soup with almond milk and could always taste that little “something”. After harvesting some potatoes from the garden, my first thought was a potage. And this time, I tried it with a can of coconut milk. Total. Revelation. Oh and using a hand blender makes this a breeze.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Potato and Leek Soup

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
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Ingredients

  • 1 tablespoon grapeseed oil
  • 3 large leeks, cut in half lengthwise and thinly sliced crosswise
  • 1 lb potatoes, peeled and cut into cubes
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 7 cups vegetable broth
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 cup coconut milk
  • To serve: chives, green onions, or parsley

Instructions

Heat the grapeseed oil in a large soup pot or Creuset over medium-high heat. Add the leeks, lower the heat to medium, and cook, stirring often, until the leeks are soft, but not burned, about 6-7 minutes. Add the potatoes, stir well, and cook for 3-4 minutes, just enough to soften them a bit. Add the bay leaves, fresh thyme, vegetable broth, sea salt, and pepper, and cook, partially covered, until the vegetables are tender, about 45-50 minutes. Take off the heat, fish out the bay leaves and thyme sprigs, and add the coconut milk. Blend using a hand blender, or otherwise transfer to a blender or food processor, and pulse until desired consistency. Serve garnished with chives, green onions, or parsley. Bon appétit!

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Potage parmentier

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 portions 1x
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Ingredients

  • 1 c. à soupe d’huile de pépin de raisin
  • 3 gros poireaux, coupés en deux sur la longueur, et tranchés mince
  • 1 livre de pommes de terre, pelées et coupées en cubes
  • 2 feuilles de laurier
  • 2 branches de thym frais
  • 7 tasses de bouillon de légumes
  • 1 c. à thé de sel de mer
  • 1/2 c. à thé de poivre
  • 1 tasse de lait de coconut
  • Garnitures: ciboulettes, oignons verts, ou persil

Instructions

Chauffer l’huile dans une marmite ou une cocotte à feu moyen-vif. Ajouter les poireaux, baisser le feu à moyen et cuire, en brassant souvent, jusqu’à ce que les poireaux soient tendres, de 6 à 7 minutes. Ajouter les pommes de terre et faire revenir pendant 3 à 4 minutes. Ajouter les feuilles de laurier, le thym, le bouillon de légumes, le sel de mer et le poivre. Laisser mijoter à demi-couvert, jusqu’à ce que les légumes soient tendres, de 45 à 50 minutes. Retirer du feu, retirer les feuilles de laurier et les branches de thym, et ajouter le lait de coconut. Mélanger à l’aide d’un mélangeur à main, dans un mélangeur ou à l’aide d’un robot culinaire. Servir garni de ciboulette, d’oignons verts, ou de persil. Bon appétit!

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Hatch Chile Stew

Hatch Chile Stew
Hatch Chile Stew

It’s Hatch Chile Stew season! Hatch chiles actually come from the town of Hatch in New Mexico, hence the name. It is said that one fresh medium Hatch chile contains as much Vitamin C as six oranges and one teaspoon of dried red chile powder has the daily requirements of Vitamin A (knowledge from hatchchilefest.com).

I cooked the chiles on the grill, charring them nicely, then covered with aluminum paper for 15 minutes, so the skin detaches itself from the flesh. I then peeled them and chopped them. I ate a whole one on its own, it was so good!

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Hatch Chile Stew

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
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Ingredients

  • 1 tablespoon coriander seeds (or 1 tablespoon ground coriander)
  • 1 tablespoon olive oil
  • 1 white onion, chopped
  • 34 cloves garlic, minced
  • 1 cup crushed tomatoes (I used Italian canned tomatoes that I puréed with an immersion blender)
  • 1 teaspoon dried oregano
  • 4 cups vegetable broth
  • 1 1/2 cup fingerling potatoes, chopped in 1/2″ to 1″ pieces
  • 1 cup Hatch chile (about 2 medium chiles), roasted, peeled, and chopped
  • 1 1/2 cups green beans, chopped
  • 1 can red kidney beans, rinsed and drained
  • Kernels from one ear of fresh corn
  • 2 cups lamb’s quarters or baby spinach (or any other tender greens you have on hand)
  • Garnishes: fresh cilantro

Instructions

In a small, dry skillet, brown the coriander seeds, stirring and shaking until they become fragrant and lightly brown. Transfer to a mortar and pestle and grind. Keep aside. Or use 1 tablespoon of ground coriander.

In a soup pot, heat up the olive oil over medium heat. Add the onion and garlic and sauté until translucent, about 2-3 minutes.

Add the tomatoes, broth, potatoes, roasted chiles, ground coriander, and oregano. Add salt and pepper to taste. Bring to a boil, lower the heat to a simmer, and let cook for about 12-18 minutes, until the potatoes are fork-tender, but not too soft.

Add the green beans, the red kidney beans, and the corn. Simmer for 5 minutes more. Turn off the heat, add the lamb’s quarters or spinach. Let wilt for a few minutes and serve with fresh cilantro. Bon appétit!

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Casserole de piments Hatch

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 portions 1x
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Ingredients

  • 1 c. à soupe de graines de coriandre (ou 1 c. à soupe de coriandre moulue)
  • 1 c. à soupe d’huile d’olive
  • 1 oignon blanc, haché
  • 3 à 4 gousses d’ail, émincées
  • 1 tasse de tomates broyées 
  • 1 c. à thé d’origan séché
  • 4 tasses de bouillon de légumes
  • 1 1/2 tasse de pommes de terre fingerling ou autres, coupées en cubes de 1/2 à 1 pouce
  • 1 tasse de piments Hatch (2 moyens piments), rôtis, pelés et hachés
  • 1 1/2 tasse d’haricots verts, hachés
  • 1 boîte de haricots rouges, rincés et égouttés
  • Grains d’un épi de maïs
  • 2 tasses d’épinards frais
  • Garnitures: coriandre fraîche

Instructions

Dans une petite poêle, rôtir les graines de coriandre, en remuant, jusqu’à ce qu’elles soient aromatiques, 1 à 2 minutes. Transférer dans un mortier et moudre à l’aide du pilon. Réserver. Ou utiliser 1 c. à soupe de coriandre moulue.

Dans un chaudron à soupe, chauffer l’huile d’olive à feu moyen. Ajouter l’oignon et l’ail et faire revenir jusqu’à ce que l’oignon soit translucide, 2 à 3 minutes.

Ajouter les tomates, le bouillon, les pommes de terre, les piments rôtis, la coriandre moulue, et l’origan. Ajouter le sel de mer et le poivre, au goût. Porter à ébullition, réduire le feu et laisser mijoter 12 à 18 minutes, jusqu’à ce que les pommes de terre soient tendres, sans se défaire.

Ajouter les haricots verts, les haricots rouges et le maïs. Laisser mijoter 5 minutes de plus. Retirer du feu, ajouter les épinards et remuer doucement. Servir avec de la coriandre fraîche. Bon appétit!

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