Western Living Magazine
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From potato skins and latkes to French fries and ice cream (!), we've found six tasty reasons for you to eat more spuds.
No matter the preparation (roasted, mashed, baked, fried or shredded), potatoes are delicious, and we can serve them with just about anything. To prove it, we’ve collected six of our favourite potato dishes from the WL Recipe Finder.
Earls: The Cookbook is full of the restaurant’s most famous recipes—quinoa-crusted salmon, roasted hunter chicken—but none are more Western Canadian than these loaded potato skins, stuffed with bacon, Monterey Jack and cheddar cheese, sour cream and sliced green onions.
Julie Van Rosendaal’s potato salad recipe is filled with everything we love: crisp roasted potatoes (they’re more flavourful than the boiled spuds we normally use), bacon, Brussels sprouts and creamy Boursin cheese.
This simple layered potato dish is like scalloped potatoes without all the cream—and you can make it on the stovetop if your oven is occupied.
Take a cue from chefs Dale MacKay and Daniel Boulud and transform the humble potato into a delicate appetizer; the latkes (mini potato pancakes) pair perfectly with smoked salmon and crème fraiche
You didn’t think we could make it through this post without French fries, did you? New fingerling potatoes make for the very best wedge fries. To dress them up a bit, add chopped fresh rosemary or thyme—or whatever happens to be growing in the garden.
We were skeptical of Chef David Gunawan’s 2015 Ugly Duckling Dinner (in which the entire meal was made from food scraps—think stems, rinds and eggshells), but this potato skin ice cream is surprisingly delicious. Don’t knock it ‘til you try it!