When you need an excuse to make — and eat — more of your favorite foods, it’s nice to have a holiday that celebrates them.
August ended, impressively, with Bacon Day on the 30th, but thankfully September is National Potato Month.
Need inspiration? We’re glad you asked.
Rustic Cast Iron Skillet Potatoes
These potatoes from Little Leopard Book crisp up in a cast iron skillet and get their flavor from the butter, onion and spices layered throughout.
- 4 tbsp butter
- 4 baking potatoes (sliced)
- 1/2 white onion (sliced)
- 4 cloves garlic (crushed)
- 4 fresh thyme sprigs
- 2 tbsp steak seasoning
- 1 tbsp rosemary leaves
- Then, melt two tablespoons of the butter in the cast iron skillet over low heat. Layer some of the potato slices so they are slightly overlapping on the bottom of the pan.
- Alternate layers of the onion slices, thyme sprigs, steak seasoning, rosemary and garlic with more layers of potato slices.
- When the skillet is full of about four layers, top with remaining two tablespoons of butter.
- Bake at 375 degrees for 30 to 35 minutes.
Potato Chip Fudge
Potatoes can work for dessert too. This simple recipe from Mr. Food just has a few ingredients.
- 1 (12-ounce) package semisweet chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups coarsely crumbled potato chips
- Melt the chocolate chips on the stove over medium-low heat, stirring constantly. Reduce heat to low and add sweetened condensed milk and vanilla; stir until well blended.
- Remove from heat and add crumbled potato chips. Pour the mixture into an 8-inch square baking dish that has been coated with cooking spray. Cover and cool in the refrigerator until set, about four hours.
Sauteed Sweet Potatoes and Spinach
We’re back to healthier fare with this recipefrom Martha Stewart. You’ll use just one pan while preparing this, which means less cleanup.
- 2 tablespoons olive oil
- 2 large sweet potatoes
- 1 1/2 teaspoons curry powder
- 1/2 cup water
- 1/2 cup red onion
- 1 1/2 pounds spinach
- 1 tablespoon balsamic vinegar
- Coarse salt and ground pepper
- Heat olive oil in a large nonstick skillet over medium heat. Cut sweet potatoes into cubes; cook, stirring, until starting to soften.
- Add curry powder. Cook one minute. Add water and chopped red onion. Cook, stirring, until water evaporates and potatoes are tender and browned, about 10 minutes. Transfer to a bowl.
- In the same skillet, cook spinach in two batches, adding second batch when first wilts, 2 minutes. Drain; add to potatoes.
- Stir in balsamic vinegar; season with coarse salt and ground pepper.
Crispy Hash Browns
Simply Recipes says you’ll need a potato ricer for this recipe. If you don’t have one, use a paper towel to get the moisture out of the potatoes.
- 3 tbsp olive oil, canola oil, or grapeseed oil
- 1 lb russet baking potatoes, peeled and grated
- Salt and pepper
- Heat 3 tbsp of oil in a large frying pan on medium high heat. While the pan is heating, squeeze out as much moisture as you can from the grated potatoes. If you don’t have a ricer, use paper towels.
- When the oil in the pan heats up add the grated potatoes, spreading them out along the bottom of the pan. The potatoes should not be more than a half inch thick. Sprinkle some salt and pepper on the potatoes. Cook until golden brown on the bottom, then flip.