I am really excited to be sharing a small batch recipe for Ranch Dressed Crushed Potatoes with you here today. It is a recipe I had seen on Instagram last week that immediately drew my attention. They had been paired with meatloaf which initially caught my eye, but then when I noticed the potatoes I was hook, line, and sinkered!
The Potato is my most favorite of all the vegetables. Whenever I am asked what "one" thing would I have with me on a Desert Island, I am quick to answer, a bag of potatoes. You can make anything with a potato. They are delicious and self propagating. If you had a bag of potatoes, you would never run out.
This recipe actually comes from the Smitten Kitchen Cookbook entitled Smitten Kitchen Keepers by Deb Perelman. This is one of my favorite cookbooks. I love all of her recipes actually. They are simple and uncomplicated, which is how I like to cook and eat, and yet they are loaded with flavors.
That gal has a talent of putting together the most delicious combinations. You almost find yourself saying to yourself, "Why didn't I think of that!" They all just make sense.
This recipe did not disappoint. Potatoes cooked in a very simple way and then crushed so that you get lots of tasty craggy edges. Edges that are perfect for catching and hugging onto that delicious herby dressing!
A rich, creamy and delicious dressing, filled with garlic and loads of spring onions, and perfectly seasoned. So beautiful drizzled over top of the potatoes. You could of course fold it in, but I like it drizzled on top so that I can enjoy this lovely dish with all of its delicious contrasts.
Each mouthful is a delicious mix of potato chunks, some crushed and some in larger bits, and some parts puddled with the cream dressing and some parts just barely kissed with it. Altogether quite, quite delicious! Prepare to fall in love. Make these and they will be the star of the show!
WHAT YOU NEED TO MAKE RANCH DRESSED CRUSHED POTATOES
Very simple ingredients. Buy the best and you will be rewarded with something incredibly delicious. Although I cut the amount of potatoes in half to make only two servings, I left the sauce in its full capacity. I was happy that I did. You may not need it all, but you will be happy to have extra.
- 3/4 pound (340g) small red or Yukon gold potatoes
- 1/4 cup (60g) heavy cream
- 1 garlic clove, peeled and minced
- 3 TBS (45g) butter
- 2 spring onions, trimmed, washed and minced
- 1/3 cup (80g) dairy sour cream
- 2 tsp white wine vinegar
- freshly ground black pepper and sea salt to taste
- 2 TBS minced flat leaf parsley
I used a mix of Gold and Red Baby Creamer Potatoes that I had bought in a large bag from Costco. They were the sweetest most delicious potatoes. They are from the Little Potato Company. If you can get them, I highly recommend them!!
I used kosher salt and freshly ground black pepper. I think I added about 1/2 TBS of the salt to the water I simmered the potatoes in. They were done perfectly. Not mushy. Just right.
I use regular salted butter. I don't keep both salted and unsalted in my kitchen and never use unsalted unless I know it is going to make a real difference. In most cases I find that it does not. If you buy a quality butter to begin with, its not over salted and you can always cut back on the salt used in the remainder of the recipe.
I used whipping cream which worked well and, true confessions here, I used full fat organic Greek Yogurt instead of the sour cream as that is all I had in the house. It worked out fabulously, so I believe you can use the two interchangeably. Yogurt I always have in the house, sour cream not so much.
You will use both the white and green parts of the spring onions (scallions). I just lop off the really dark green tops, about 2 inches and then use the rest. If you like you can save a tiny bit to scatter on top at the end.
The original recipe specified white vinegar also. I love the properties of white wine vinegar. Its not quite as harsh, so that is what I used.
HOW TO MAKE RANCH DRESSED CRUSHED POTATOES
This is really such a simple make. Anyone who has been here for long knows that I love to cook things as uncomplicated as possible and if I can find an easier way of doing something I will take it! I had enough of that when I cooked at the Manor to last me a lifetime!
Place the potatoes in a saucepan and cover with cold water. Add about 1/2 TBS of salt. Bring to the simmer and then simmer for 20 minutes, Drain well. Keep warm until needed.
Heat the cream with the garlic over medium low heat until it comes to a simmer. Whisk in the butter a little bit at a time until thoroughly melted and amalgamated.
Stir in the spring onions, sour cream and vinegar. Taste and add salt and black pepper to taste.
Place the potatoes into a serving bowl and lightly crush with the fork or the bottom of a flat container, or a potato mashed. (Don't mash too much. You want lots of craggy bits.)
Drizzle about half of the warm creamy sauce over top and garnish with the parsley. Serve immediately and pass the remaining sauce at the table.
This was one of the nicest potato dishes that I have made recently. I am in love with it. So much so that I actually could not stop picking at it after I had finished eating one serving. I was grateful that I had not made more because I could have easily made a pig of myself and did.
The potatoes I used were a mix of small red and Yukon Gold potatoes and the flavor of them just on their own was fabulous. That delicious sauce tipped them over into phenomenal mode. I would be happy with just a plate of these and nothing else!
If you love the humble potato as much as I do, you may also enjoy the following recipes :
POTATOES O'BRIEN - This is a pretty basic version of fried potatoes, using only salt and pepper as seasoning. You could also add garlic powder and or paprika. I added some paprika. I like the colour it adds to potatoes when you are frying them. Basically it is like a potato hash, except it doesn't use already cooked potatoes. You peel and dice raw potatoes and add them to some hot fat, along with chopped onion and the seasoning.
CRISPY TWO POTATO TACOS - These Crispy Two Potato Tacos are one of my favourite things to eat. I adore Mexican flavours, and I adore potatoes, both the sweet and the white. Combining the two, potatoes and Tex Mex flavours, is like a marriage made in Heaven! I just don't think you can get much better!
POTATO PIE - Basically this is just cheesy mash baked in a casserole until golden brown! The casserole dish is well buttered and dusted with bread crumbs, so that you end up with a buttery crust on the outsides. A bit of butter brushed top guarantees the top bakes up crisp and golden brown as well. Delicious served on its own with pickled beets and buttered brown bread. Recipe can be doubled, tripled, etc.
Yield: 2
Author: Marie Rayner
Ranch Dressed Crushed Potatoes
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
These fabulous potatoes are so delicious you will gobble them up. You can keep the potatoes warm until you want to serve them and then dress them just prior to serving if you wish. They are fantastically delicious!
Ingredients
- 3/4 pound (340g) small red or Yukon gold potatoes
- 1/4 cup (60g) heavy cream
- 1 garlic clove, peeled and minced
- 3 TBS (45g) butter
- 2 spring onions, trimmed, washed and minced
- 1/3 cup (80g) dairy sour cream
- 2 tsp white wine vinegar
- freshly ground black pepper and sea salt to taste
- 2 TBS minced flat leaf parsley
Instructions
- Place the potatoes in a saucepan and cover with cold water. Add about 1/2 TBS of salt. Bring to the simmer and then simmer for 20 minutes, Drain well. Keep warm until needed.
- Heat the cream with the garlic over medium low heat until it comes to a simmer. Whisk in the butter a little bit at a time until thoroughly melted and amalgamated.
- Stir in the spring onions, sour cream and vinegar. Taste and add salt and black pepper to taste.
- Place the potatoes into a serving bowl and lightly crush with the fork or the bottom of a flat container, or a potato mashed. (Don't mash too much. You want lots of craggy bits.)
- Drizzle about half of the warm creamy sauce over top and garnish with the parsley.
- Serve immediately and pass the remaining sauce at the table.
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Here we are, another Sunday, another Meals of the week post. On Sundays I like to post all of the recipes for all of the main meals that I have enjoyed over the past seven days, along with the things I have enjoyed alongside of them.
As a person who lives alone, it can be very tempting to not want to cook much, or to eat from cans and boxes, but that's not really very healthy or good for you. Ready meals are usually full of fat, sodium, preservatives and chemicals. I don't want to be that person. Neither do I want to exist on sandwiches and bags of crisps.
Occasionally I will eat a bowl of cereal for my supper, but that is very rare, sometimes I have had toast and peanut butter, but generally speaking, for the most part I like to cook for myself and I like to cook full meals.
I do have Sunday dinner at my sister's place with the family most Sundays, and I do eat out with my father, sister and his friend Hazel on Wednesday nights, but other than that I cook everything that I eat right here at home. I try to eat healthy and well balanced meals most of the time, but even I can't resist the occasional treat!
This week was a bit unusual in that I ate out more than once, having lunch out with my sister one day and a friend another day. This was in addition to my dinner out with Dad on Wednesday. I did try to order fairly healthy food two out of the three times and have provided "like" recipes for what I did order that you can make in the comfort of your own home.
I do enjoy doing these posts. They help me to keep a record of what I am actually eating and inspire me to cook as well. I love sharing them with you and I know that many of you love reading about them and in fact have been inspired to cook some of these dishes as well.
Here are the main meals that I enjoyed over the past seven days! I hope you will enjoy them as much as I did!
SUNDAY, March 10th - Dinner at my sister Cindy's
Most Sundays I go to my sister's for Sunday Dinner. Occasionally I will cook Sunday Dinner or the odd time, I won't feel well enough to go. (Like last week.) I was able to go this week and it did not disappoint. It never does. My sister had done an Onion Pot Roast with mashed potatoes, carrots and gravy. We had cake for dessert.
I am sharing my recipe for Caramelized Onion Pot Roast in it's place this week. This is a delicious tender pot roast which cooks beautifully in the slow cooker. It uses some beer as a marinade/cooking liquid. This makes for a really delicious gravy!
MONDAY, March 11th - Lunch out with my friend Jacquie
My friend Jacquie was going to be in town around noon on Monday so she called and asked me if I would like to meet her for lunch. I said yes. What a rare treat to be able to have lunch with a good friend like that. We went to the place around the corner from me. It is called Angies. Usually their food is really good. Not always, but usually. Their soup of the day was Turkey soup. I decided to have that with a sandwich, rather than anything deep fried. The soup was really good, but the sandwich was awful. It tasted like rancid oil and it smelled like it as well. I could not eat it, but I did enjoy the soup.
I am sharing my homemade Turkey Soup recipe in the place for the soup. My mother taught me how to make soups. She made the best soups in the world. I stand by that fact. Every time we had a roast dinner we knew she would be making a pot of soup in the days following it, be it turkey, beef, ham or chicken. Her soups were always very much looked forward to! I miss my mom and I miss her soup. Good always for whatever ails you.
TUESDAY, March 12th - Ina Garten's Gruyere Omelet
I was not overly hungry on Tuesday. I had to go out and do some stuff for my dad in the morning and then I was all tired out when I got home and really didn't feel like cooking much. I had been eyeballing a recipe in Ina's cookbook, Go To Dinners for a tasty omelet and I decided to make myself one. It looked quick and easy enough and I had everything in that I needed for it.
It was DELICIOUS! I was sitting down and eating it in less than 15 minutes. The egg was perfectly cooked and the richness of just a bit of Gruyere cheese which was added raised the simple omelet to a whole new level. I may never have an omelet any other way again! This was fabulous. I enjoyed with some quick cook bacon and some whole grain toast.
The bacon was a disappointment. I don't know why I buy that stuff. It never tastes like anything and it is so thin. This was supposed to be thick cut but it was not much thicker than their regular one and flavorless. That got pitched, but the omelet and toast more than made up for it.
WEDNESDAY, March 13th - Dinner out with my father, sister and Hazel
Usually on Wednesday nights I have dinner out with my father, sister and his friend Hazel. We always go to the Big Scoop which is a diner just at the other end of town. They recently changed hands and someone else is running it now. Its still a family type of restaurant however. The prices have gone up a bit, but its always busy and to be honest the food is always good.
I didn't want anything deep fried this week and so I had the pan fried Haddock which is basically dusted in flour and herbs and pan fried. it comes with lemon, mashed potatoes and vegetables. Also coleslaw and a roll. You can get a large meal or a small meal. I usually get the small.
I am sharing a recipe for Pan Fried Haddock that I did a while back as a part of one of my Vintage Menus. It was delicious. Simple and delicious. There is also the option of baking it rather than pan frying it.
THURSDAY, March 14th - Lunch out with my sister
I know, three meals out in a week. This is way out of the norm for me! We are in the process of moving my father into my sister's place and so we had a bunch of stuff to take up to the Value Village for him. We usually like to stop at Jonny's Cookhouse in Berwick on the way back for lunch. They only recently just re-opened for Spring. People have been enjoying food at Jonny's for a very long time now. It started off as an ice cream place, added burgers and is now one of the most popular places in the valley to get a burger, fish, chips, etc.
Cindy and I always get the True Newf Poutine when we go there. (This is my copycat recipe.) Hot French fries topped with cheese curds, Newfoundland stuffing and plenty of hot gravy. Its so, so good. I can never finish it. I wish they would do it in a smaller size, but alas they do not. Anyways, that is my recipe for one that you can make at home. So delicious.
I ended up having a big salad for my supper, with lettuce, cucumber, peppers, onions, and tomatoes with a herb vinaigrette dressing as I was too full from my lunch to want anything else.
We had picked up some Halifax Molasses Bread at the Costco when we were up in New Minas as well and so that night I enjoyed a slice of that simply spread with butter. Oh boy but it was some good.
Not exactly the healthiest day menu wise, but there will be times like that in all our lives!
FRIDAY, March 15th - Korean Beef with Rice and stir fried vegetables
I did myself a bit of a Asian meal on Friday night. I had not made this in a very long while. Korean Beef. This is a really economical and delicious way to cook ground beef. I use only extra lean ground beef. My sister and I buy our ground beef locally sourced. Its organic and very lean. We get it at our local farm market. One pound of this makes enough for four people, but it also freezes very well.
Delicious and quick to make it is flavored with ginger, garlic, sesame oil, brown sugar and soy sauce, with just a hint of chilies. You can of course add more according to your own tastebuds! I like it fairly mild. I enjoyed some of this with some sticky rice and stir fried vegetables on the side.
You can also freeze this once it is cooked. I freeze it in one serving sized containers, ready to take out and quickly reheat whenever I am feeling in the mood!
SATURDAY, March 15th - Martha Stewart's One Pan Pasta (for two)
I spent a good part of the day out shopping for my dad with my sister and when I got home I was pretty tired. I decided to make myself something quick and easy for my tea that would not require a lot of effort or time. Martha Stewart's One Pan Pasta fit the bill perfectly
Everything cooks all in the one pan, the pasta and everything. Its delicious. Garlic, pasta, cherry tomatoes, fresh basil, onions, red chili flakes. This is a really delicious bowl of pasta. Beautiful served garnished with a drift of freshly grated Parmesan cheese. A salad and some garlic bread on the side and you have a supper fit for a King!
And there you have it, my meals of the week for the past seven days. I did eat out much more than I usually do this week. Normally it is only Sunday supper at my sisters and then Wednesday might with my dad. Next week things should be back to normal!
I hope there has been something here which has inspired you to want to cook for yourself!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
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I was looking for a delicious muffin to bake for the weekend and came across this recipe for Oatmeal Muffins on a blog called Vintage Kitchen Notes. I loved the simplicity of them. An easy recipe for moist and fluffy oatmeal muffins that is not too sweet.
When I want a muffin, I don't want a cupcake and vice versa. Too many muffin recipes today are more like cupcakes than they are muffins. Muffins should be a bit heavier than a cupcake with a coarser texture and they should not eat like a cake. They are meant to be a type of bread.
Slightly raised with pebbly tops. Riddled with tiny holes, all the better for soaking up some cold butter. Tell me I am not the only one who likes to enjoy a hot muffin split and spread with butter!!
They also shouldn't be the size of a house. I like a medium to small muffin myself. A lot of muffins that are sold in the shops and coffee houses are far too large, too sweet, and too cakey. I am not overly fussy about that type of muffin.
These oatmeal muffins promised to be proper muffins. Not tiny cakes. Just as a muffin should be and, spoiler alert! They turned out to be exactly like a proper muffin should be!'
Mine did end up looking a tad more rustic than the original ones did. Perhaps because I used the old fashioned oats? I don't know. The rusticity of them in no way impacted the flavor. They were lovely.
I took the liberty of cutting the recipe in half to small batch it for six muffins only. I also added chopped dates because I like a muffin with a bit of fruit in it and dates are one of my favorites to enjoy with oats. Think Date squares. Wholesome and toothy. Just right.
WHAT YOU NEED TO MAKE EASY DATE & OATMEAL MUFFINS
Some pretty simple ordinary every day baking ingredients. I like to use the old fashioned oats for these, for the extra texture and nuttiness they impart, but you can use regular oats. Just don't use instant oats.
- 3/4 cup (60g) traditional oats
- 1/2 cup (120ml) buttermilk, at room temperature (see notes)
- 3/4 cup (94g) all purpose plain flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 3/4 tsp baking powder
- 1/4 cup (60ml) light olive oil
- 1 medium free range egg, at room temperature
- 1/2 tsp vanilla extract
- 1/4 cup (50g) soft light brown or white granulated sugar
- 1/2 cup (75g) chopped pitted dates
I tell you in the recipe notes how to make your own buttermilk substitute. I can appreciate that it is not available everywhere. In the U.K. you can find it near the cream in the milk chiller cabinet. I used to only be able to get it in 250ml containers. In Ireland they can get it by the liter, as you an here in Canada as well.
I used organic granulated sugar, which is not white, but it is not brown either. You can use either brown or white sugar.
The dates and vanilla were my own addition. I love dates with oatmeal and I thought the vanilla would really help to highlight the flavor of the dates. If you want a simpler muffin you can always leave both of those out without any problem.
HOW TO MAKE EASY DATE & OATMEAL MUFFIN
These really are very easy to make. Just don't overmix the batter and you can be assured of a lovely light and tender muffin. Also try to make sure all of your ingredients are at room temperature. This will give you a much nicer muffin.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a six cup muffin tin really well, or line with paper liners.
Whisk the oatmeal and buttermilk together. Leave to stand while you get the remaining ingredients ready.
Whisk the flour, soda, salt and baking powder together to combine. Stir in the sugar and the dates.
Whisk the egg, and oil together with the vanilla. Stir into the oatmeal buttermilk mixture. Do not beat.
Add the wet ingredients to the dry ingredients, mixing all together just to combine. Again do not beat, or you will end up with a tough muffin. If you think the mixture is a bit too dry, add a bit more buttermilk.
Spoon the batter into the prepared muffin cups filling them almost all the way to the top.
Bake in the preheated oven for 20 to 25 minutes until golden brown and a toothpick inserted in the center comes out clean.
HINTS AND TIPS FOR MAKING THE BEST MUFFINS
1. Mix wet and dry ingredients separately. To prevent the mix from being overworked, first mix the wet ingredients together in one bowl and mix the dry ingredients in another. Make a well in the dry ingredients, carefully pour in the wet ingredients, then stir the mix a couple of times to roughly combine.
2. Don't over mix your muffins. The most important rule of muffin making is to not over stir the mix. What you really want is to just moisten the ingredients. Do not stir or beat the batter until it is smooth and lump free. You want the final mix to be lumpy, and thick with a few floury streaks.
3. Add your flavors last. While spices should be added with all the other dry ingredients, additions like fruit and nuts should be added last. Give the batter one more light-handed stir once you've added them in just to combine.
4. Line the pans. You can choose to either grease the muffin tin or line it with paper liners. If you choose to forgo the liners, make sure you grease the base and sides of the cups with oil spray or a little melted butter. If you're not going to eat the muffins for a while, do use paper liners as these will keep the muffins fresher for longer.
5. Don't overfill your pans. Aim to fill the cups ¾ full to get muffins with nice round tops and to prevent them from spilling out over the top of the cups. Often if your tins are over filled the muffins will rise to the top and then collapse on themselves.
6. For extra interest, add a flavorful sprinkle on top. Once the muffin cups are all filled, you can choose to sprinkle the tops with more fruit, nuts or a crumble topping, even sanding sugar or cinnamon sugar, for even more taste and or crunch. As the muffins rise these toppings will cook into the tops of the muffin.
7. Protect your baking pan. If there isn't enough batter to fill all the cups, half fill the empty ones with water. This will help the muffins bake evenly and will help to protect your pan from buckling.
8. Cooling them down. Once you remove the muffins from the oven, let them sit in their pan for a few minutes before removing to a wire rack. This is especially important for muffins that aren't in a paper liner, as it will help them from falling apart. However, remove them after five minutes otherwise you risk them going soggy as they cool in the pan.
9. Freeze extras for later. Muffins freeze beautifully, so if you can't enjoy them all on the day they're baked, wrap them in plastic wrap tightly, and put them in the freezer for later. They will keep for about 3 months and reheat wonderfully in the microwave for about 30 seconds on high from frozen.
These may not be the prettiest muffin in the box, but they sure were delicious! Not too sweet, they had a beautiful moist texture. They were everything a good muffin should be.
Low in fat, with lots of lovely bits of date scattered throughout. I loved the wholesome nuttiness that using old fashioned oats brings to the table.
Altogether these were an excellent muffin!
If you are a fan of really great muffins, either for breakfast, brunch or just a mid morning pick me up, then you might also really enjoy the following:
ULTIMATE BUTTERMILK BRAN MUFFINS - I think my favorite type of muffin of all the types of muffins you can get today are plain old fashioned Bran Muffins. There is nothing pretentious about them. No bells. No whistles. Just humble ordinary ingredients. They are simple and they are delicious. This recipe is especially nice, yielding a muffin that is super moist and delicious, with a well rounded bakery style top. You cannot go wrong with one of these!
Yield: 6
Author: Marie Rayner
Easy Date & Oatmeal Muffins
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Moist, fluffy, not too sweet. Studded with lovely bits of dates, this rustic wholesome oatmeal muffin is a pleaser on all levels. A small batch recipe.
Ingredients
- 3/4 cup (60g) traditional oats
- 1/2 cup (120ml) buttermilk, at room temperature (see notes)
- 3/4 cup (94g) all purpose plain flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 3/4 tsp baking powder
- 1/4 cup (60ml) light olive oil
- 1 medium free range egg, at room temperature
- 1/2 tsp vanilla extract
- 1/4 cup (50g) soft light brown or white granulated sugar
- 1/2 cup (75g) chopped pitted dates
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a six cup muffin tin really well, or line with paper liners.
- Whisk the oatmeal and buttermilk together. Leave to stand while you get the remaining ingredients ready.
- Whisk the flour, soda, salt and baking powder together to combine. Stir in the sugar and the dates.
- Whisk the egg, and oil together with the vanilla. Stir into the oatmeal buttermilk mixture. Do not beat.
- Add the wet ingredients to the dry ingredients, mixing all together just to combine. Again do not beat, or you will end up with a tough muffin. If you think the mixture is a bit too dry, add a bit more buttermilk.
- Spoon the batter into the prepared muffin cups filling them almost all the way to the top.
- Bake in the preheated oven for 20 to 25 minutes until golden brown and a toothpick inserted in the center comes out clean.
Notes
TO MAKE YOUR OWN BUTTERMILK:
- You can do this in one of two ways. Add 1/2 TBS lemon juice or white vinegar to a cup and whole milk to the measure. Leave to clabber for five minutes.
- Whisk together equal parts of plain full fat yogurt and full fat milk to equal the amount needed.
All rights reserved The English Kitchen
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Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
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