Recipes of the Week - September 5th

CRUSTY POTATOES AND ONIONS BAKED WITH OLIVE OIL
1 lb potatoes, peeled, and sliced
2-3 plum tomatoes
1 large onion, thinly sliced
2 garlic cloves, minced
1/2 cup olive oil
2 Tbsp tomato paste
1 ½ Tbsp water
1 tsp dried oregano
salt and freshly ground black pepper (to taste)

Preheat the oven to 400 degrees. In bowl, combine the potatoes, tomatoes, onions, and garlic.

In a bowl, beat together olive oil, tomato paste, water, oregano, salt, and pepper. Pour over the vegetable mixture and toss to coat well. Spread this mixture in a 12- by 7- by 2-inch baking dish or other 2 1/2-quart ovenproof shallow dish.

Cover tightly with aluminum foil and bake 30 minutes. Remove the foil and bake 20 minutes longer, or until the potatoes are tender.

Notes: The onions and tomatoes caramelize and create an irresistible crust in this peasant-style casserole. All you need is a salad to round off the meal.

SKILLET POTATO PIE
1 1x/2 lb Red-skinned potatoes
1 Onion, chopped
Oil for frying
1/4 c Buttermilk
Salt and pepper

Cook potatoes, slice 1/4 in. thick. Mash lightly just until broken up into several pieces. Stir in buttermilk and chopped onion and season with salt and pepper. Heat just enough oil to coat bottom of non stick skillet. When hot enough, pour in potato mixture and pat in evenly. Turn the heat to moderate and cook until the bottom of the pie is crisp and browned. Slide out onto a plate and cut into wedges.

DOUBLE POTATO CHOWDER

1 tablespoon butter or margarine
½ cup elephant garlic, diced
½ cup diced celery
½ cup diced carrots
1 teaspoon garlic, minced
1 ½ cups diced, unpeeled red potatoes
1 ½ cups diced, unpeeled white potatoes
1 can fat-free chicken or vegetable broth plus enough water to equal 3 cups
Pinch thyme
1/2 bay leaf
1/4 teaspoon freshly ground pepper
2 tablespoons minced fresh parsley (to serve)

Melt butter in large saucepan over medium heat. Add leeks, celery, carrots and garlic. Cook until vegetables are tender, 5 minutes.

Add potatoes, broth, water, thyme, bay leaf and pepper. Bring soup to boil. Reduce heat and simmer, partially covered, 20 to 25 minutes, until potatoes are tender.

Remove bay leaf and stir in parsley.