Potatoes are in season and oh, are we excited! Because there are so many things that you can do with them, potatoes have been classified by many as the ultimate side dish. French fries, mashed potatoes, roasted potatoes…we could go on and on about the multitude of options that these sensational spuds present.
But instead, let’s talks about the recipes that we’ve chosen to highlight below. The Sicilian-Style Potato Gratin is a Sicilian twist on a classic American side dish. It’s a little more complicated than our second recipe. So, you may want to save this one for the weekend or when you have a few hours to spare. Our second recipe is quick and easy to make, and goes great with beef, chicken, and pork alike. Buon appetito!
Sicilian-Style Potato Gratin
1 garlic clove, halved
Olive oil for brushing plus 4 tablespoons, divided
2 cups chopped onions
Coarse kosher salt
2 1/4 pounds russet potatoes, peeled, very thinly sliced
8 tablespoons (packed) grated Pecorino Romano cheese, divided
3 tablespoons drained capers
2 cups low-salt chicken broth
Preheat oven to 350°F. Rub 13x9x2-inch glass baking dish with cut side of garlic clove. Brush dish with olive oil. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onions, sprinkle with coarse salt, and sauté until soft and beginning to brown, stirring frequently, about 13 minutes.
Arrange 1/3 of potatoes in even layer in prepared dish. Sprinkle with coarse salt and pepper. Scatter half of onions over. Sprinkle with 2 tablespoons Pecorino Romano and 1 tablespoon capers. Repeat layering with half of remaining potatoes, coarse salt and pepper, remaining onions, 2 tablespoons Pecorino Romano, and 1 tablespoon capers. Drizzle with 1 tablespoon olive oil. Arrange remaining potato slices over. Sprinkle with coarse salt and pepper and remaining 1 tablespoon capers. Drizzle with remaining 1 tablespoon olive oil. Pour chicken broth over. Press down firmly on potatoes to compact gratin.
Cover gratin tightly with foil and bake until potatoes are tender, about 1 hour 20 minutes. Uncover and sprinkle with remaining 4 tablespoons Pecorino Romano. Bake gratin uncovered until cheese is lightly browned, about 15 minutes. Let gratin stand 10 minutes at room temperature before serving.
Smash Roasted Potatoes
2 pounds medium Yukon Gold or red-skinned potatoes (about 6 oz. each)
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
Preheat oven to 350°. Wrap each potato individually in foil. Place on a rimmed baking sheet. Bake until tender, 45–60 minutes. Let cool slightly.
Unwrap potatoes and arrange on same baking sheet. Set another rimmed baking sheet over potatoes, rimmed side up, and press gently to smash potatoes without breaking them apart. Season with salt and pepper; drizzle with half of the oil. Carefully turn potatoes to coat.
Preheat oven to 500°. Roast potatoes for 15 minutes. Drizzle with remaining oil, turn to coat, and continue roasting until crispy and golden brown, 25–30 minutes.