Crispy and Creamy New Potato Pie

Cook Time: 30 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 2 pounds potatoes, washed and halved
* 1 bay leaf
* 1 tablespoon freshly grated horseradish (or prepared)
* 1 cup sour cream
* 1/4 cup chives, chopped
* Kosher salt and freshly ground black pepper
* 1 tablespoon olive oil

Directions

Preheat oven to 400 degrees F.

Wash and boil potatoes in salty water with bay leaf until fork tender.
Drain potatoes and mash along with horseradish, sour cream, and
chives. Season with salt and pepper.

Put mixture into a 10-inch skillet with 1 tablespoon olive oil and
bake until golden and crispy. To serve, invert onto a plate and cut
into pieces.

Oven Fries

Cook Time: 35 min
Level: Easy
Yield: 4 servings

Ingredients

* 2 russet potatoes, cut in 1/2 lengthwise, halves cut lengthwise
into fourths to make 16 big, fat wedges
* 1/4 cup extra-virgin olive oil
* Kosher salt
* 2 tablespoons chopped parsley leaves
* 1/4 cup freshly grated Parmigiano-Reggiano

Directions

Preheat the oven to 425 degrees F.

Preheat a baking sheet in the hot oven for at least 5 minutes.

While the baking sheet is heating, toss the potatoes with the olive
oil and 3/4 teaspoon salt in a large bowl. Then dump the potatoes out
onto a baking sheet, spreading to a single layer. Roast for 30 to 35
minutes, shaking the pan every now and then, until the potatoes are
cooked through, brown and crispy. Toss the fries in a big bowl with
the parsley and cheese.

Potato Salad

Cook Time: 15 min
Level: Easy
Yield: 4-6servings

Ingredients

* 2 pounds small Yukon gold potatoes
* 2 large eggs
* Kosher salt
* 1/2 bunch sliced scallions, white and green parts
* 2 tablespoons drained capers
* 2 cups mayonnaise
* 1/4 cup Dijon mustard
* 1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
* 1/2 small red onion, chopped
* 2 tablespoons chopped fresh flat-leaf parsley
* 1/2 bunch dill, chopped
* 1/2 lemon, juiced
* Freshly ground black pepper
* Extra-virgin olive oil, for drizzling

Directions

Put the potatoes and eggs into a big saucepan of cold salted water.
Bring to a simmer. After 12 minutes remove the eggs with a slotted
spoon and let cool. Continue cooking the potatoes until a paring knife
poked into them goes in without resistance, about 3 minutes longer.
Drain the potatoes in a colander and let them cool.

Reserve some scallion greens and capers for garnish. Meanwhile, stir
together the mayonnaise, mustard, pickles and their juice, onion,
remaining scallions and capers, parsley, and lemon juice in a bowl
large enough to hold the potatoes. Peel the cool eggs and grate them
into the bowl. Stick a fork into the potatoes and lift them 1 at a
time out of the colander. Break up the potatoes by hand into rough
chunks, add them to the bowl and toss to coat with the dressing.
Season, to taste, with salt and pepper. Drizzle with a little olive
oil before serving.