Tag Archives: potatoes

Bistro Style Potato Patties

PEI Bistro-style Potato Patties
PEI Bistro-style Potato Patties

It’s inevitable, when you live in Prince Edward Island, that you’ll eat a lot of potatoes and find creative ways in which to serve them, including these PEI Potato Patties. That’s because we grow lots and lots of spuds on our little Island with the rich red soil on Canada’s east coast.

PEI Potato Harvesting
PEI Potato Harvesting

Potatoes, a staple in many households, are one of the most versatile vegetables. They can be prepared and served in a myriad of ways as a tasty side dish to many different kinds of meals (click on the links at the bottom of this posting for several great recipes featuring potatoes).  When you need to put some variety into serving potatoes, these flavorful potato patties will fit the bill nicely.  They go with just about any meal in which potatoes would typically be served – pork chops, roast beef (hot or cold), steak, chicken, meatloaf, and even as a side to bacon and eggs.

PEI Potato Patties
PEI Potato Patties

So, what are potato patties?  They are made from warm cooked mashed or riced potatoes with seasonings added then formed into round patties and baked in the oven until lightly tanned and crispy on the outside.  If you have a potato ricer, like the one in the photo below, it is the best tool to use for processing the potatoes for the patties.  A standard potato masher can be used so long as the potatoes are mashed really well and are lump free.  The ricer, however, will yield light fluffy potatoes with no lumps and provide a more consistent texture in the potato patties.

Ricing Potatoes
Potato Ricer

These patties are gently seasoned with liquid chicken bouillon, shallot, garlic, parsley, salt, pepper, and cheese along with butter and sour cream.  Adding bread crumbs to the mixture helps to give the patties structure and body and the addition of an egg binds the ingredients together. To make them gluten-free, use gluten-free bread crumbs both in the patties and to bread them. Whatever bread is used, the bread crumbs for the potato mixture should not be overly fine – they should have some coarseness to them.  The photo below shows a good medium grind for the bread crumbs for this recipe. The bread crumbs can be slightly finer for breading the patties.

Bread Crumbs
Bread Crumbs

Each patty is carefully tossed in bread crumbs that are seasoned with parsley and paprika and then baked in a hot 400F oven for about 15-20 minutes or so.

PEI Potato Patties
PEI Potato Patties

The 1/4-cup measure is about the right size for the patties which are formed into round shapes about 1/2 inch thick.  I make these patties and freeze them, unbaked, so I have them on hand for an easy and tasty side dish to many different meals. They freeze well stored in an airtight freezer container. To prepare them from frozen state, place patties on a parchment-lined baking sheet and bake for about 30-35 minutes, turning the patties once during baking.

If serving as a side dish to a meal, I figure on 2 patties per person. If serving at a buffet, it’s usually 1 patty per person.

[Printable recipe follows at end of posting]

PEI Bistro-Style Potato Patties

Ingredients:

2½ lb potatoes, cooked, drained, and mashed or riced
1/3 cup sour cream
1 tsp liquid chicken bouillon
1 shallot, minced (about 1½ tbsp)
¼ – ½ tsp garlic salt
¼ cup butter
1 medium-sized egg, lightly beaten
¾ cup medium ground bread crumbs, lightly toasted
2 tbsp fresh parsley, finely chopped
Fresh ground pepper
¼ tsp fine sea salt
2 tbsp finely grated cheddar cheese, or your favorite cheese blend
2 tbsp grated Parmesan cheese

Finely ground bread crumbs, lightly toasted
2 tbsp fresh parsley
½ tsp paprika

Method:

Preheat oven to 400°F.

Mash warm potatoes well, or press through potato ricer, to remove any lumps.

Place potatoes in large bowl and add next 12 ingredients.  Mix well to combine.

In separate shallow bowl or small pie plate, mix the finely ground bread crumbs, fresh parsley, and paprika.

Using ¼ cup measure, scoop potato mixture and form into round patties about ½” thick.  Toss each patty in the bread crumb mixture, pressing each patty gently to ensure breading mixture adheres.  Place patties on parchment-lined rimmed baking sheet.

Bake for 15-20 minutes, or until browned and slightly crisp, turning each patty once. Serve hot.

Yield: Apx. 15 patties

NOTE:  To toast bread crumbs, spread on baking sheet and bake in 350°F oven for 10-12 minutes, or till lightly tanned.

These patties freeze well.  Place on parchment-lined rimmed baking sheet and place in freezer for about an hour to freeze patties.  Then, simply transfer the patties to an airtight freezer container with layer of wax paper between each stack of patties.  Bake from frozen state, in preheated 400°F, for 30-35 minutes, turning once.


Other Potato Recipes from My Island Bistro Kitchen:

For other great potato side dish recipes from My Island Bistro Kitchen, click on the links below:

Scalloped Potatoes
Twice-baked Potatoes
Potato Salad
Bread Stuffing/Dressing for Roast Turkey/Chicken

And these other great dishes that use PEI Potatoes:

Potato Leek Soup
Moussaka
Lobster Cakes
And, of course, Chocolate Potato Cake

To learn more about potato farming in Prince Edward Island, click on the links below:

Follow the PEI Potato Farmer! From Field to Table

From Field to Table: Potato Growing and Harvesting in Prince Edward Island

Bistro Style Potato Patties

Yield: Apx. 15 patties

Serving Size: 2 patties per serving

Perfect side dish to many meals. Mashed or riced potatoes are lightly seasoned, formed into patties, breaded, and baked in the oven until lightly browned and crisp on the outside.

Ingredients

  • 2½ lb potatoes, cooked, drained, and mashed or riced
  • 1/3 cup sour cream
  • 1 tsp liquid chicken bouillon
  • 1 shallot, minced (about 1½ tbsp)
  • ¼ - ½ tsp garlic salt
  • ¼ cup butter
  • 1 medium-sized egg, lightly beaten
  • ¾ cup medium ground bread crumbs, lightly toasted
  • 2 tbsp fresh parsley, finely chopped
  • Fresh ground pepper
  • ¼ tsp fine sea salt
  • 2 tbsp finely grated cheddar cheese, or your favorite cheese blend
  • 2 tbsp grated Parmesan cheese
  • Finely ground bread crumbs, lightly toasted
  • 2 tbsp fresh parsley
  • ½ tsp paprika

Instructions

  1. Preheat oven to 400°F.
  2. Mash warm potatoes well, or press through potato ricer, to remove any lumps.
  3. Place potatoes in large bowl and add next 12 ingredients. Mix well to combine.
  4. In separate shallow bowl or small pie plate, mix the finely ground bread crumbs, fresh parsley, and paprika.
  5. Using ¼ cup measure, scoop potato mixture and form into round patties about ½” thick. Toss each patty in the bread crumb mixture, pressing each patty gently to ensure breading mixture adheres. Place patties on parchment-lined rimmed baking sheet.
  6. Bake for 15-20 minutes, or until browned and slightly crisp, turning each patty once. Serve hot.
  7. Yield: Apx. 15 patties
  8. NOTE: To toast bread crumbs, spread on baking sheet and bake in 350°F oven for 10-12 minutes, or till lightly tanned.
  9. These patties freeze well. Place on parchment-lined rimmed baking sheet and place in freezer for about an hour to freeze patties. Then, simply transfer the patties to an airtight freezer container with layer of wax paper between each stack of patties. Bake from frozen state, in preheated 400°F, for 30-35 minutes, turning once.
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Bistro-style Potato Patties
Bistro-style Potato Patties

 

PEI Potato Patties
PEI Potato Patties

 

Twice-baked Potatoes Recipe

Twice-baked Potato
Twice-baked Potato

When you live in Prince Edward Island, Canada, where potatoes are one of the main agricultural crops, you find lots of ways to serve potatoes. Twice-baked potatoes, or stuffed baked potatoes, are one of my all-time favorites.  I make up big batches of these and freeze them so they are always on hand, ready to be popped in the oven for dinner.

These potatoes are a little bit time-consuming to make because the potatoes have to first be baked then split in half and the pulp from each half scooped out and mashed, or riced, really well and combined with other flavorful ingredients.  That’s why I make them up in quantity as part of my repertoire of batch-cooking for the freezer.  These are a standard staple, year-round, in my freezer.

Now, for these twice-baked potatoes, you’ll want to use oval-shaped, elongated “baking” potatoes such as the high-starch Russet variety.  A good average size of potato to use would be about 8 oz like the ones marked in the photo below. All of the potatoes in the photo are the Russet variety but most of them are too small to use for this purpose.

Russet Potatoes for Twice-Baked Potatoes
Best Size of Russet Potatoes for Twice-Baked Potatoes

Russets have a light and fluffy texture when mashed and, certainly, when put through a potato ricer.  Russets, by nature, are a dry potato which means they are very absorbent when adding other ingredients such as butter, sour cream, or milk.  I have found that some Russets will be drier than others which may, in the case of twice-baked potatoes, require the addition of more sour cream or milk than the recipe calls for to make them creamy enough for the filling.  Russets have a mild, delicate flavor. This makes them a good choice for twice-baked potatoes because their white-fleshed pulp mixes well with other ingredients such as sour cream, cheese, and garlic and onion flavors.

Twice-baked Potatoes
Twice-baked Potatoes

It’s difficult to give a 100% accurate amount of wet ingredients (e.g., sour cream and milk or cream) to use for the filling in these potatoes because, as mentioned above, some Russets are drier than others. I recommend starting with the amount called for in the recipe and then adding any additional liquid by the tablespoon until the desired consistency is reached.  Filling for stuffed baked potatoes should not be “soupy”.  It should hold its shape when piped or spooned into the hollowed out potato shells. If you go by the gauge that the filling could be piped, using moderate pressure, through a pastry bag fitted with a large open star tip, that’s the consistency you’re aiming for.

Sometimes, I will spoon some filling in to the shells, then pipe a decorative design on the top but, most times, I just spoon the filling in, mounding it up to look full and bountiful.  In fact, I always bake two extra potatoes just for their pulp and don’t intend to stuff their shells.  Some pulp is lost from each potato because a narrow rim of potato needs to be left intact in each shell in order for it to hold its shape and allow it to be filled. This is why it’s a good idea to bake a couple of extra potatoes to ensure you have enough pulp to adequately (and abundantly) fill the shells.

Twice-baked Potato
Twice-baked Potato

The pulp can be mashed (really well) with a potato masher to ensure the lumps are removed. However, if you have a potato ricer, push the potato pulp through the ricer as this will yield  even fluffier potatoes.

Once the potatoes are mashed or riced, it’s simply a matter of adding all the other ingredients and blending them really well into the potatoes and adding the right amount of wet ingredients to get the mixture to a piping consistency. I do not recommend using an electric beater to mix the filling as it can result in over-beating thus turning the mixture into a soupy glue.

If freezing these potatoes, freeze the stuffed potatoes, unbaked, in airtight freezer containers.  Bake from frozen state in preheated 350F oven for 45-50 minutes, or till heated through.

[Printable recipe follows at end of post]

Stuffed Baked Potatoes

Ingredients:
9 medium-sized baking potatoes such as the Russet variety

3 – 4 tbsp butter
½ cup sour cream
¼ cup+ whole milk or cream
1½ tsp liquid chicken bouillon
¾ tsp puréed garlic
½ cup finely shredded cheddar cheese
2 tbsp grated Parmesan cheese
½ tsp onion salt
Freshly ground pepper
¼ tsp. fine sea salt

Extra grated cheddar cheese, paprika, chopped chives or parsley, green onions for garnishing tops of each potato (optional)

Method:
Preheat oven to 400°F.

Scrub potatoes well. Do not peel. Prick each potato several times with a fork.  Place potatoes directly on oven rack positioned in center of oven.  Bake until fork easily inserts into center of potato, approximately 1 hour. Reduce oven heat to 350°F.

With a sharp knife, cut each potato in half, lengthwise.  Scoop out pulp of potatoes leaving a thin rim around the edges of the potato to allow them to hold their shape.

Mash potatoes well or press pulp through a potato ricer into a large bowl.  Add remaining ingredients and mix well to ensure all ingredients are incorporated.  Consistency should be such that mixture could be piped through a cake decorating bag  using moderate pressure and hold its shape when spooned or piped.  If necessary, add more milk or sour cream, 1 tablespoon at a time, to achieve desired consistency. Mixture should not be soupy.

Discard four of the shells (they were just baked for extra potato pulp the two potatoes provided). Lightly brush inside of each remaining potato shell with olive oil and place on parchment-line baking sheet. Spoon, or pipe, potato mixture into shells. Sprinkle with finely grated cheese and/or paprika.  Bake for 25-30 minutes. Garnish with green onions or chopped chives or parsley at time of serving, if desired.

To make ahead and freeze: Store unbaked stuffed potatoes in airtight freezer container.  Bake from frozen state, at 350°F for 45-50 minutes, until heated through and lighted browned on top.

Yield:  14 servings, 1 stuffed potato shell per serving

Twice-Baked Potato
Twice-baked Potato

Twice-baked Potatoes Recipe

Yield: 14 servings

Serving Size: 1 stuffed potato shell per serving

Classic twice-baked potato features a creamy and cheesy filling enhanced with onion and garlic flavors. The perfect side dish to any meal.

Ingredients

  • 9 medium-sized baking potatoes such as the Russet variety
  • 3 – 4 tbsp butter
  • ½ cup sour cream
  • ¼ cup+ whole milk or cream
  • 1½ tsp liquid chicken bouillon
  • ¾ tsp puréed garlic
  • ½ cup finely shredded cheddar cheese
  • 2 tbsp grated Parmesan cheese
  • ½ tsp onion salt
  • Freshly ground pepper
  • ¼ tsp. fine sea salt
  • Extra grated cheddar cheese, paprika, chopped chives or parsley, green onions for garnishing tops of each potato (optional)

Instructions

  1. Preheat oven to 400°F.
  2. Scrub potatoes well. Do not peel. Prick each potato several times with a fork. Place potatoes directly on oven rack positioned in center of oven. Bake until fork easily inserts into center of potato, approximately 1 hour. Reduce oven heat to 350°F.
  3. With a sharp knife, cut each potato in half, lengthwise. Scoop out pulp of potatoes leaving a thin rim around the edges of the potato to allow them to hold their shape.
  4. Mash potatoes well or press pulp through a potato ricer into a large bowl. Add remaining ingredients and mix well to ensure all ingredients are incorporated. Consistency should be such that mixture could be piped through a cake decorating bag with moderate pressure and hold its shape when spooned or piped. If necessary, add more milk or sour cream, 1 tablespoon at a time, to achieve desired consistency. Mixture should not be soupy.
  5. Discard four of the shells (they were just baked for extra potato pulp the two potatoes provided). Lightly brush inside of each remaining potato shell with olive oil and place on parchment-line baking sheet. Spoon, or pipe, potato mixture into shells. Sprinkle with finely grated cheese and/or paprika. Bake for 25-30 minutes. Garnish with green onions or chopped chives or parsley at time of serving, if desired.
  6. To make ahead and freeze: Store unbaked stuffed potatoes in airtight freezer container. Bake from frozen state, at 350°F for 45-50 minutes, until heated through and lighted browned on top.
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For more about potato-growing in PEI, follow these links:

Follow the PEI Potato Farmer: From Field to Table
Potato Growing and Harvesting in Prince Edward Island

Pin The Twice-baked Potatoes Recipe To Pinterest!

Stuffed Baked Potatoes
Stuffed Baked Potatoes

 

Twice-baked Potatoes
Twice-baked Potatoes

Chocolate Potato Cake

We are familiar with cakes made with vegetables like carrot and zucchini.  However, have you ever heard of potato cake?

We Islanders like our spuds, there is no doubt about it.  Potatoes are a very versatile vegetable and can be prepared and served in many different ways but have you ever heard of having them for dessert?  Well, combine potatoes with chocolate and some light spice seasoning and you have a really tasty cake.

What follows is my creation of a recipe for chocolate potato cake.  This is a fairly dense-textured cake so don’t look for it to have the same “foggy” and fluffy texture of a typical chocolate cake mix out of a box!  Despite the two cups of sugar in the recipe, it is not overly or sickeningly sweet.  The potatoes are cooked and mashed really well before adding them to the cake batter.  It is important that they be lump-free as, otherwise, you will have lumps in the cake batter.  The mashed potatoes should be warm when added to the batter.

You may find two or three of the ingredients different in this cake recipe.  For example, I have added a pinch of cayenne pepper because I find it enhances the depth of the chocolate flavor.  The key, of course, is not to overdo it – if you add too much, there will be excessive “heat” in the cake….just a pinch is all it takes.  The addition of the espresso powder is also another good way to draw out the flavor of the cocoa and lend a mocha flavor to the cake.  I have quite a collection of balsamic vinegars from our local Liquid Gold store here in Charlottetown.  One of them is the dark chocolate balsamic vinegar which is delicious when simmered on the stove, reduced down, and drizzled over ice cream.  If you have never tried a good quality balsamic vinegar reduction in this way, you are missing out on a delectable treat.  I added 1/2 tbsp of this balsamic vinegar to the chocolate cake batter.  This is a chocolate all-the-way cake!

I recommend baking this cake in a 10″ tube or bundt cake pan.  These pans have a hollow tube in the center of the pan and this allows dense-batter cakes to rise and bake more evenly.  There is also less chance of the cake falling in the middle or the outsides of the cake baking too quickly and drying out before the centre of the cake is baked.

The key to making this cake is not to overbake it.  Start checking it at about the 40-45-minute baking point.  If a cake tester does not come out clean at that point, continue to bake it but check it every 4-5 minutes.  If it overbakes, it will be dry.

Chocolate Potato Cake

2½ cups flour

¼ tsp salt

2¾ tsp baking powder

¼ tsp soda

1 tsp cinnamon

¼ tsp allspice

pinch cayenne

⅔ cup cocoa

¾ cup butter

1 cup white sugar

1 cup brown sugar

3 eggs

1 cup warm mashed potatoes

½ cup milk

1½ tsp espresso powder dissolved in ⅓ cup hot water

2 tbsp Swiss Chocolate Almond Liqueur (or your favorite coffee liqueur)

½ tbsp dark chocolate balsamic vinegar (optional, but good)

1½ tsp vanilla

Method:

Assemble ingredients.

Ingredients for Chocolate Potato Cake
Ingredients for Chocolate Potato Cake

Preheat oven to 350°F.

Line bottom of 10” tube pan with parchment paper.  Grease or spray cooking oil on sides of pan.

Tube Pan Prepared for Chocolate Potato Cake
Tube Pan Prepared for Chocolate Potato Cake

Sift or whisk together the flour, salt, baking powder, soda, cinnamon, allspice, cayenne, and cocoa.  Set aside.

In separate bowl, combine the brown and white sugars.

1-1-DSC01494

In bowl of stand mixer, cream the butter and sugars until fluffy (2-3 mins on medium-high speed). 

Add the eggs, one at a time and beat well to incorporate after each addition.  

Add the mashed potatoes and beat on medium-high speed for 1-2 minutes until batter is smooth.

Add the coffee, liqueur, balsamic vinegar, and vanilla to the milk to make 1 cup of liquid.  (Note – if you choose not to add the liqueur and/or balsamic vinegar, replace them with milk so that the liquid measurement equals 1 cup.)

Add the sifted dry ingredients alternately with the liquid ingredients, starting and ending with the flour mixture (process is three additions of dry ingredients to two of liquid), mixing well after each addition. 

Scrape sides of bowl with spatula as necessary to ensure all ingredients are incorporated. 

Scrape Sides of Bowl Frequently
Scrape Sides of Bowl Frequently

Pour batter into prepared tube pan. 

Bake for apx. 40-55 minutes or until cake tester inserted in center of cake comes out clean and the cake springs back to a light touch.  Do not overbake or cake will be dry.

Baked Chocolate Potato Cake
Baked Chocolate Potato Cake

Let cake cool in pan for 10 minutes then transfer to a wire rack to cool completely. 

Ice with your favorite frosting.

Enjoy!

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Chocolate Potato Cake
Chocolate Potato Cake

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