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"Only two things in this world are too serious to be jested on, potatoes and matrimony." Irish saying." |
When we think of Italian food we generally think of pasta but potatoes are a
popular side dish
for many of Italian dinners as well as in our American homes. Mashed, fried,
boiled, scalloped, baked;
in one form or another they show up for dinner pretty regularly.
If
you occasionally tire of your “same old” potato dishes, here is a simple
but elegant recipe that will
go nicely with your pot roast, pork tenderloins, or as I did, with chicken
piccata. I had these at a restaurant
across the bay from Naples called La Pigilarella and after quizzing the waiter
a bit was able to replicate the
recipe. One of the nice things about this dish is that you can make it
up ahead of time and bake the potatoes
just before dinner. Enjoy!
Potato Croquettes
1-pound
yellow-fleshed potatoes such as Yukon Gold
1 small onion
salt to taste
2 tablespoons butter
Seasoning salt (my addition)
In
a large saucepan cover potatoes with salted water by 2 inches and simmer until
tender, Peel
potatoes. Set a four-sided grater in a large bowl and coarsely shred potatoes
and onion into Put
shredded potatoes into buttered muffin tins. Pack lightly. Sprinkle with
seasoning salt to add
Kitchen
Collectables, Inc.
about 25 to 30 minutes. Drain potatoes in a colander and cool. Chill potatoes.
bowl. Season potatoes and onions with salt, add butter and toss mixture with
two forks.
color. Bake 425 degrees for 35 to 40 minutes and potatoes are nicely browned.
Remove from
muffin tins and serve.
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