potato

Name: Potato Dill Biscuits
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 0
Ingredients: 1- 3.4 oz. package Honest Earth® buttery home-style dehydrated potatoes; 7 ounces all-purpose flour, about 1 ½ cups; 1 ½ tablespoons baking powder; 1 ½ teaspoons salt; ½ teaspoon white pepper; 2 large eggs + 1 yolk; ½ cup light cream + 2 tablespoons for brushing on top; 1 ½ sticks cold unsalted butter, diced; 1 tablespoon dill

Winter Vegetable Soup

February 12, 2020

It’s winter and that means comfort food. But, we’re also trying to eat a little healthier. We’re making an effort to eat more vegetables because we want to get more bang for our buck in the nutrition department. This winter vegetable soup is nearly fat free, it’s low in calories and contains a ton of vitamins, minerals and fiber.

Speaking of healthy comfort food, this vegan vegetable soup would be perfect for cold winter evenings. It doesn’t hurt that the broth is the color of sunshine; which is what we need on chilly, gray days.

This post is sponsored by Idaho® Potatoes. As always, all opinions are my own.

…

How to Make Melting Potatoes with Garlic

September 24, 2019

Melting potatoes are one of the easiest, most delicious ways to get a lot of bang for your buck for a quick side dish. The oven does the majority of the work for you, all you have to do is flip them a couple of times. That tiny bit of effort is rewarded with the most perfectly roasted potato dish to ever grace your dinner table. I love serving these with this Beef Tenderloin Roast for special occasions.

This is the best of both worlds as far as potatoes go. Just like my Cajun grilled potato wedges, the outside is golden and incredibly crispy, while the inside remains tender and fluffy.

melting potatoes with garlic and herbs

This recipe for Melting Potatoes is sponsored by my friends at Idaho Potato. I am so pleased to work with them. As always, all opinions, recipe and photos are my own. Thank you for supporting the brands that support Pook’s Pantry.

Post contains affiliate links. If you make a purchase through one of the links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

…

Potato Corn Chowder with Bacon

August 27, 2019

Potato Corn Chowder with Bacon and Leeks is one of my go to soup recipes when it starts to feel like fall. It’s a thick, comforting soup that’s simple to make and it fills you up without feeling too heavy.

Potato Corn Chowder with Bacon is sponsored by Sprout’s Farmers Market. Thank you for supporting the brands that support Pook’s Pantry. As always, all opinions, recipes and photos are my own.

One of the benefits of big batch cooking is, you guessed it, leftovers. This is the time of year when schedules gets really hectic and being able to come home and heat up a bowl of chowder is a life-saver.

Calling fellow soup lovers – check out this page for more soup recipes.

…

Oven Roasted Potatoes, Herbed Pecans and Honey Mustard Pecan Dressing

December 11, 2017

This post for Oven Roasted Potatoes with Herbed Pecans is sponsored by Idaho® Potatoes. As always, all opinions, recipe and photos are my own. Thank you for supporting the companies that support Pook’s Pantry.

Oven Roasted Potatoes with Herbed Pecans | Pook's Pantry — *Oven Roasted Potatoes*

Idaho® Potatoes roasted until crispy then tossed with toasted, herbed pecans and a honey mustard pecan dressing. These potatoes are packed with flavor and just a little spice. This is a delicious side dish that would go beautifully with your holiday dinner.

Oven roasted potatoes are an everyday side, but add toasted pecans tossed with herbs and a little spice and drizzle a honey mustard pecan dressing over it and now you’ve got a new holiday side dish. Taking something ordinary and jazzing it up for a holiday meal is a great way to serve a familiar ingredient while making it a little special. If you have picky eaters, or family members that are reluctant to try new foods, this is one way to please (mostly) everyone. Mixing in purple and red potatoes makes it more pleasing to the eye and the punch of green from the herbs brightens it up, making it more visually appealing.

…

Winter Market Buddha Bowls with Potato, Quinoa and Beets

February 8, 2017

This post is sponsored by Idaho®Potatoes. All opinions are my own.

Potatoes. Everyone loves them and they are available year round. However, I’m sure you get stuck in the same potato rut like I do. You need new ideas! Well, this one is our new “Go-To”. It has tons of veggies, it’s healthy, it’s gluten-free and if you leave the egg off, it’s vegan.
We all have a piece of that or a hunk of this in the fridge just waiting to get used up in something , right? Here is the perfect way to use up a few of those ingredients that are hanging out patiently awaiting their destiny.

…

Roasted Red Flannel Hash with Country Sausage

December 13, 2016

This week, we have a very special guest post! You all know her as Pastry Chef Online, but she is my “Sissy”. She is like family to me. If I could choose a sister, it would be her. We met years ago and it was an instant kinship. She is a talented pastry chef, a great friend and a generous, kind and compassionate person. I am lucky to call her friend and we are all lucky that she has made us Red Flannel Hash with Country Sausage!

…

Lobster Chips with Spicy Saffron Aioli

December 6, 2016

Dress up your favorite Idaho® Potatoes with lobster and saffron aioli for a special holiday appetizer! Salty, crunchy thick-cut chips are a sturdy base for buttery lobster tail. Topped with a spicy saffron aioli and chives, it makes an elegant nibble for any party. This post is sponsored by Idaho® Potatoes. All opinions are my own.

The holiday season is upon us, which means HOLIDAY PARTIES! It’s a special time of year, so I don’t feel guilty about a little splurge. The end of one year, the beginning of a new one… It’s a time to celebrate with friends and family and it’s a time to pull out all the tricks and SHINE! I make one or two special appetizers for parties and lobster on thick-cut potato chips is no slouch. The saffron aioli elevates it to “high falootin’ status” and this appetizer is always the first to disappear. It looks much fussier than it actually is, everything except the chips can be made in the morning and set aside in the refrigerator for later. This is key when you have lots to do before guests arrive.

…

Potato Dill Biscuits

August 16, 2016

Remember a few months ago when I went to a food conference and was assigned as brand ambassador for Idaho Potatoes? They asked me to come up with a recipe using dehydrated potatoes and after bouncing around a few ideas, we settled on this biscuit.

When I was in the “testing phase” of this recipe, The Girl asked me why would I use dehydrated potato instead of leftover homemade mashed potato. She had a good question and I figured if she was wondering that, someone else would be too. Here’s the answer:
Other than Thanksgiving (when all of us make extra on purpose), when do you have extra mashed potato hanging around? Not very often, I’m guessing. Also, I don’t want to wait for the occasion to have them just to make these biscuits and furthermore, I don’t want to make them just to wait for them to get cold so I can make biscuits out of them. All that being said, the biggest reason for using the dehydrated potato instead of leftover mashed: THEY WORK BETTER! I kid you not, the biscuits are amazing.
If you’ve had potato bread or rolls, you know that sweet smell and soft, fluffy texture that can only be found by using potato. It works in breads, so it stands to reason that it would be great in a biscuit as well. And it is.

I wanted to flavor these biscuits with some kind of herb and dill was my first choice. If you aren’t a fan of dill, swap it out for rosemary, thyme or whatever herbs you prefer.
The texture of the potato biscuit is fluffy and tender. The crust is beautifully golden and when you break them open, they smell of sweet, buttery mashed potato. You can’t beat that.

Potatoes do not have gluten (the protein that gives bread its chewy texture), so these biscuits remain tender and moist. They are a smidge denser than regular biscuits, but are by no means heavy. They are my new “go-to” biscuit. They are easy as can be, because it is a simple drop biscuit, which means no rolling out and cutting dough. I’ve made a rather big batch and froze about half of them to use in another recipe that will be coming soon! I’ll give you a hint: breakfast.
I’m already planning ahead for the holiday season and these potato dill biscuits will be on our table this year. I can already imagine stuffing them with turkey for a little afternoon snack…

Thank you again, to Idaho Potato® for sponsoring this post! They are wonderful to work with and it allows me to share tasty recipes with you!

Potato Dill Biscuits

A simple and delicious drop biscuit.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

1- 3.4 oz. package Honest Earth® buttery home-style dehydrated potatoes
7 ounces all-purpose flour, about 1 ½ cups
1 ½ tablespoons baking powder
1 ½ teaspoons salt
½ teaspoon white pepper
2 large eggs + 1 yolk
½ cup light cream + 2 tablespoons for brushing on top
1 ½ sticks cold unsalted butter, diced
1 tablespoon dill

Instructions

Preheat oven to 425°F and line a sheet pan with parchment paper. Set aside.
In a small bowl: combine cream, eggs and yolk. Whisk to combine thoroughly. Set aside.
In the bowl of a stand mixer, with the paddle attachment: Combine flour and diced butter and let mixer run until mixture resembles coarse crumbs, about 4 – 5 minutes. Add dehydrated potatoes, baking powder, dill, salt and pepper.
Mix for a few seconds until it is combined.
Pour cream mixture into bowl of mixer and mix until just combined, do not overmix.
Remove bowl from mixer and with a rubber spatula, fold dough from bottom of bowl to the top to make sure all of the flour mixture has been incorporated.
Using a 3-ounce scoop, portion 8 biscuits onto the sheet pan. Brush tops with cream and sprinkle with coarse sea salt, if desired.
Bake for 18 – 20 minutes, cool on pan for 10 minutes before moving to a cooling rack to cool completely.

Here are a few affiliate links to items used (and loved!) in this recipe. Your price doesn’t change, but I get a few pennies if you purchase through the links below.

Sheet Pans
Parchment Paper
Kitchen Scale

Thank you for spending a little time with me today 🙂

PIN IT!

And the award goes to…

February 19, 2012

Picture it… Ohio, early 1980’s. A girl and her Momma, glued to the television watching movie stars walk the red carpet. We used to watch the Oscars as if it were a runway show during fashion week. I feigned interest in the actual awards part of the show, but to be perfectly honest I didn’t really care who won “Best Picture”. My Mom was letting me stay up past my bedtime and that was award enough for me.

I have friends who host elaborate Oscar parties and I must admit the thought of it has crossed my mind on more than a few occasions, but considering the size of my shoebox apartment it doesn’t seem to be an option this year.

However, just because I won’t be hosting a gathering doesn’t mean I can’t make some good party food…

I tried to keep it fairly simple, with options that could be served warm or at room temperature. These can also be transported fairly easily if you are a guest bringing a little something to the festivities.

…

…Eating Her Curds & Whey

October 15, 2011

What exactly is poutine you might ask… besides ridiculously good and wrong on so many levels, poutine is a Canadian dish consisting of 3 ingredients: french fries topped with cheese curds & smothered in gravy. The tell tale sign of good cheese curds: they squeak when you bite them and squeak these did! You can imagine my skepticism, being a Midwesterner (and half Canadian) of finding good cheese curds in Brooklyn of all places. As those of you familiar with it know, the East coast isn’t exactly “poutine” country. I was happily surprised… let the gluttony commence.

What may be a new discovery for some, the rest of us have known for awhile. Poutine is delicious, but here’s the thing… you shouldn’t exactly make it a habit, unless of course a diet of cholesterol & high-blood pressure medications are what you are aiming for.

I know that not everyone’s world revolves around food like mine does, but I know that I am not alone in certain memories being linked to food. I remember the first time I ever had french fries with gravy on them. I was in Newfoundland with my younger cousin (Nancy) and we were sitting in a red vinyl- covered booth in a little diner in the mall. I remember thinking “this is FANTASTIC, why don’t we ALWAYS put gravy on fries?” (I have ever since…) Now, add fresh cheese curds to that & we are in business!

…

Search Recipes

potato

Ingredients

Instructions

Did you make this recipe?