Late Blooming Supper: Potato Leek Casserole

After such a dreary winter we've been gifted with a glorious spring in the city. I can't remember having so many breezy days in NYC! The lingering season inspired another dinner party, this one drafted from springtime flavors.

Taking cue from the effortless Hasselback Potato, I decided to fill a casserole dish with sliced red skinned potatoes and scatter their in-betweens with a confetti of leek. With a generous pour of olive oil on top the dish crisps up in your oven and transfers to the table perfectly for an easy side dish. 

Click here for the full recipe...

Subcontinental Brunch: Samosa Potatoes

Samosa Potatoes

Beginning with an Indian inspiration I tore the insides from mental samosas and packed them into a casserole dish. The result is a tray of scoopable, spiced, tender, and crusty potatoes, perfect as the bed for some fried eggs. I add a lot of peas to my potato mixture, feel free to adjust the proportion should you be pea-averse. 

Practice Date: Caraway Smashed Potatoes

This date night meal needed some heft (I intend to put my dear friend into a food coma) and what adds more power to a meal than the humble potato? Boiled, smashed, and pan fried, this potato has everything: a tender center, a crisp skin, salt, garlic. It was only missing one thing: intrigue. Enter caraway. You think of it as the flavor of rye bread, and it's the perfect compliment to a smashed potato.