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Celebration Potato Pancakes

Posted on by The Olive Oil Hunter

This twist on traditional potato pancakes gets sweetness from parsnips and a hint of tartness from the apple, plus garnishes that add more levels of flavor. Eggs replace flour as the binder, making this version gluten free as well.

Ingredients

  • 12 ounces red potatoes, scrubbed but not peeled
  • 1 medium yellow onion, about 8 ounces
  • 1 large Granny Smith apple, washed
  • 6 ounces parsnips, peeled
  • 3 large eggs
  • 4 tablespoons extra virgin olive oil, divided use, plus more as needed
  • 2 teaspoons coarse sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup skyr, sour cream, or mascarpone
  • 4 ounces thinly sliced smoked salmon, cut into 32 pieces
  • A few springs of fresh dill
  • Additional garnishes: capers, salmon roe or another caviar, diced red onion 

Directions

Step 1

Using the grating blade of a food processor or a large box grater, finely grate the potatoes, onion, apple, and parsnips. Transfer to a very large bowl and mix well. Add the eggs, the 2 tablespoons olive oil, salt, and pepper, and toss thoroughly. Preheat your oven to 250°F and line a rimmed sheet pan with paper towels.

Step 2

Heat a large frying pan over medium heat. When hot, add 2 tablespoons of olive oil. Using a 1/4 cup measure as a scoop, make a layer of pancakes, flattening them slightly with the back of the measure. Cook over medium heat until they brown on the bottom, flip, and continue cooking until the underside browns and crisps. Transfer to the sheet pan and place in the oven to keep warm. Repeat with the rest of the mixture, adding more oil to the pan as needed.

Step 3

To serve, top each pancake with a dollop of skyr, sour cream, or mascarpone; a piece of smoked salmon; a snippet of dill; and a few capers, roe, or another caviar, if desired.

Yields 8 servings

Roasted Potatoes

Posted on by The Olive Oil Hunter

Fragrant and richly hued, yellow rice takes the standard side dish and elevates it. This recipe gets another taste boost from the green peas. 

Ingredients

  • 2 pounds red or Yukon gold potatoes, scrubbed and cut into roughly 2-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Black Urfa Chili
  • 1 teaspoon coarse sea salt

Directions

Place a rack in the middle of your oven and preheat to 450°F. In a large bowl, toss the potatoes with the oil, spices, and salt. Roast for 50 minutes, flipping the potatoes and rotating the pan after 25 minutes. Taste and season with more spices as desired. 

Yields 4 servings

Foolproof Scrambled Eggs

Posted on by The Olive Oil Hunter

A properly preheated frying pan makes fast work of scrambled eggs that stay tender. Black Urfa chili adds just the right amount of zest to the finished dish while the oregano adds brightness.

Ingredients

  • 8 large or extra-large eggs
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • Black Urfa Chili and dried oregano

Directions

Whisk the eggs in a bowl. Heat a frying pan over medium-high heat. When the pan is hot, add the olive oil and then the beaten eggs. Let the edges firm for a few seconds, then lower the heat and use a spatula to scramble the eggs, drawing the outer edges in and keeping them moving to prevent browning. Take off the heat just before fully set and let sit for two minutes to finish cooking. Season to taste with the black Urfa chili and oregano, then drizzle with olive oil. 

Yields 4 servings

Green Beans with Pimentón

Posted on by The Olive Oil Hunter

Wonderful when made with thin French green beans called haricots verts, often available frozen year-round.

Ingredients

  • 1-1/2 pounds fresh or frozen green beans
  • 4 to 6 tablespoons extra virgin olive oil
  • 2 red bell peppers, stemmed, seeded, and cut into strips
  • 3 cloves garlic, coarsely chopped
  • 1 teaspoon Pimentón or more to taste 
  • 3 ounces cured ham, preferably Serrano, cut into 1/4-inch cubes
  • Freshly ground black pepper, to taste
  • Coarse sea salt, if needed

Directions

If using fresh beans, trim the ends and steam them until tender-crisp, about 5 minutes. Immediately plunge them into a large bowl of ice water to stop the cooking and set the color. Drain and set aside. Heat a large frying pan over medium heat. When hot, add 2 tablespoons of olive oil and the bell peppers, sautéing the peppers until softened, 4 to 6 minutes. Add the garlic and sauté for 1 minute. Add 2 more tablespoons of olive oil and the pimentón, stirring well to distribute the spice. Add the ham and the steamed beans. Season with black pepper and, if needed, salt (the ham itself may add enough salt), and stir the beans with tongs to heat through. If they seem dry, add the rest of the oil. When the beans are ready, taste and add more pimentón, black pepper, and/or salt as desired. 

Yields 4 servings