gold potatoes

I’ve always loved the combination of pesto and warm potatoes. I usually just toss steamed potatoes with the sauce, but this time I sliced up some Yukon golds, tossed them with the pesto and made a gratin.

Potato and Pesto Gratin

Yukon gold potatoes

pesto or pistou

Salt

pepper

Preheat the oven to 375 degrees Fahrenheit. Oil a 2-quart baking dish or gratin with olive oil. Slice the potatoes about 1/4 inch thick and place in a large bowl. Season to taste with salt and pepper, and add the pesto or pistou. Stir the mixture until the potato slices are evenly coated, then transfer to the baking dish, making sure to scrape all of the pesto out of the bowl.

Cover the baking dish with foil or a lid and place in the oven. Bake 30 minutes, then uncover and return to the oven. Bake another 15 to 20 minutes, until the potatoes are thoroughly tender, the olive oil in the dish — now a beautiful green — is sizzling, and the top is beginning to color. Serve hot or warm.

A celebratory meal deserves something special. At our house, <a href="https://cooking.nytimes.com/recipes/1014540-seared-rib-steak">seared steak</a> demands potatoes bathed in duck fat and roasted till their skins are crisp. This recipe multiplies out neatly and infinitely as long as you have oven space.

Duck-Fat Potatoes for Two

potatoes

Coarse kosher salt

duck fat (or olive oil)

rosemary

garlic,

black pepper

Heat oven to 425 degrees. Place potatoes in a small pot and cover completely with generously salted water. Bring water to a boil and cook potatoes until fork tender, about 10 to 15 minutes. Drain and allow potatoes to rest until cool enough to touch. Using the palms of your hands, carefully smash potatoes until flat but still in one piece.

Place potatoes on a small rimmed baking sheet or pan. Drizzle with duck fat and add rosemary and garlic to pan. Generously salt and pepper potatoes. Gently toss potatoes until evenly coated with the duck fat.

Roast potatoes for 20 minutes. Flip them, then roast an additional 8 to 10 minutes. Serve warm.

This steamed vegetable soup has become a staple for a hearty robust lunch for Tom. Feel free to adjust quantities and vegetables to suit your personal taste preferences. Tom eats the entire batch at one sitting but you can decide how many servings this is for you!

Tom's Dump Soup

water

Gold potato, medium size,

baby carrots,

Brussels sprouts,

dehydrated mushrooms

yellow onion,

celery stalks, 1 inch pieces

Baby Bella mushrooms, sliced

Shiitake mushrooms,

zucchini

brick Lotus Foods Millet & Brown Rice Ramen Noodles

tbsp miso paste

Seasoning Seasoning

firm tofu, cubed, optional

First take the cleaned bok choy and cut zucchini and place in the bottom of a 2 QT bowl. Set aside.

In a 6 qt liner of an electric pressure cooker with a steamer basket, add the 2 cups water, gold potato, baby carrots, Brussels sprouts, dehydrated mushrooms, onion, celery, baby bellas and shiitake mushrooms. Sprinkle with no salt seasoning, give it a stir to incorporate the seasoning.

Put the lid on and set the timer for 4 minutes high pressure, quick release.

While the vegetables are cooking in the pressure cooker, cook the millet and brown rice ramen noodles according to package instructions (takes 4 mintues)

While the noodles are cooking, microwave the bok choy, zucchini (add optional tofu in this step) for 1 1/2 - 2 mintues on high. If you don&#39;t have a microwave you can lightly steam them so they don&#39;t turn to mush.

When the noodles are done cooking, drain and place on top of the cooked bok choy and zucchini, cover to keep warm.

When the pressure cooker is done, remover the steamer basket contents and &quot;Dump&quot; the contents on top of the bok choy - zucchini, replace cover to keep warm.

Add miso to the broth that is remaining in the pot and stir with a wire wisk to incorporate. Pour the broth over the vegetables and noodles in the 2 qt bowl.

Feast and enjoy!

Comfort food made healthier! These scalloped potatoes are made with all whole-food, plant-based ingredients. But they&#39;re still as rich, creamy, and satisfying as the traditional version.

Vegan Scalloped Potatoes

potatoes (I use yukon gold)

onions

garlic (or more)

raw cashews

soy milk (unsweetened)

vegetable broth

yeast

Tbsp. white miso paste (or 1 1/2 tsp. salt)

smoked paprika (or more)

Chives, thyme, sage, rosemary, parsley, etc.

Quick soak the cashews: In a bowl, cover the raw cashews with hot water (~160°F / 71°C) until they’re submerged. Set aside and let sit for about 10-15 minutes. (This makes them easier to blend.)*

Preheat oven to 400°F (204°C).

Dice onions and mince garlic.

In a skillet over medium-high heat, sauté onions for 7-8 minutes. (I use 3 Tbsp. vegetable broth/water for no-oil sauté method, adding more as needed.) Add garlic, stir, and sauté 1 more minute. Set aside.

Meanwhile, thinly slice the potatoes about 1/8-inch thick. Set aside.

Make the creamy sauce: Drain water from the soaked cashews and add them to a high-powered blender with the rest of the sauce ingredients. Blend for 1 minute or until smooth.

In a large 9 x 13-inch casserole dish (lightly sprayed or buttered to help prevent sticking if desired), begin layering. Layer half the potatoes, then the entire onion/garlic mixture, then pour half the sauce on top.

Layer the rest of the potatoes and pour the remaining sauce on top. (Potatoes should be mostly submerged – you can gently press down if needed.)

Bake for 60 minutes or until crust is lightly golden and potatoes are cooked through. Add garnish if desired, and salt/pepper to taste.

This easy, homestyle potato leek soup is so flavorful and luxurious. It&#39;s deliciously thick, rich, and creamy... but made without any butter, heavy cream, or dairy!

Vegan Potato Leek Soup (Easy!)

leeks (about 5-6 cups sliced)

lbs. gold potatoes* (about 6 cups diced)

Italian seasoning

dill

chives

Tbsp. white miso

Soak cashews: Place cashews in a heat-safe bowl. Top with hot/boiling water until cashews are submerged. Set aside to soak for at least 10 minutes.

Prepare leeks: Trim off the roots and dark green tops. (You&#39;ll use the white &amp; pale green parts only.) Cut leeks in half lengthwise. Rinse very well under the faucet, fanning out the layers to remove any stubborn grit/soil trapped inside. Drain well, then slice into half-moons.

Dice potatoes. (I leave the skins on but you can peel if preferred.)

In a large stockpot over medium-high heat, sauté leeks for about 6-7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.) When leeks are softened, add Italian seasoning. Stir and sauté 1 minute.

Add broth and potatoes. Bring to a light boil, then cover and simmer for about 12-15 minutes or until potatoes are tender.

Meanwhile, make cashew cream: Drain and rinse cashews. Add all cashew cream ingredients to a small blender. (I use a NutriBullet.) Blend for 20-30 seconds until smooth. Set aside.

When potatoes are tender, very carefully blend soup with an immersion blender until smooth. Then add cashew cream and stir well to combine. Blend again if desired. Turn off heat.

Finely chop fresh dill and chives. Stir into the soup. Then add salt &amp; pepper to taste to enhance the flavors. Top your bowl with more fresh herbs if desired.

This Broccoli Potato Soup is made with just 7 simple, healthy ingredients! Easy to make, rich &amp; creamy (without the butter or cream), and so comforting.

Vegan Broccoli Potato Soup

yellow onion

garlic garlic

lb. gold potatoes (about 2 medium/large)

broccoli

plant milk (plain + unsweetened)

nutritional yeast

dill (optional)

Dice onion and mince garlic.

In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Meanwhile, dice potato.

When onion is softened, add garlic. Stir and sauté 1 minute.

Add potato, broccoli, broth, milk, and nutritional yeast. Stir and bring to a light boil. Then reduce heat, cover, and simmer for 20 minutes or until potatoes are tender. Stir occasionally.

Add fresh dill (if using). Then blend soup with an immersion blender.* Blend as much or as little as you prefer to desired texture. Salt/pepper to taste.

So happy I found your recipes. This soup is simmering on the stove while I made your overnight oats. Will definitely be back!

Made this tonight and it was incredible. Thank you for sharing!

So, true confession… I didn’t exactly measure the fresh dill… so I probably used about twice the amount of fresh dill as called for in the recipe.  But, it was amazing!! We loved it with the extra dill taste!  Definitely a keeper recipe!  Thanks so much for such a delicious soup!

This recipe was absolutely fabulous! I added a little cayenne pepper and used red potatoes (because it’s what I had) so it needed about fifteen extra minutes, but it was delicious! Thank you for the great recipe, Kaitlin!

Made it for dinner and it was delicious!! Loved the flavors of fresh dill and nutritional yeast.

Top 6 gold potatoes recipes from across the web

The most viewed gold potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Potato and Pesto Gratin

Duck-Fat Potatoes for Two

Tom's Dump Soup

Vegan Scalloped Potatoes

Vegan Potato Leek Soup (Easy!)

Vegan Broccoli Potato Soup

Top 6 gold potatoes recipes from across the web

The most viewed gold potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Potato and Pesto Gratin

Duck-Fat Potatoes for Two

Tom's Dump Soup

Vegan Scalloped Potatoes

Vegan Potato Leek Soup (Easy!)

Vegan Broccoli Potato Soup

The most viewed gold potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine