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PEI Potato Charcuterie Board

Make all of these potatoes dishes to create a colourful and delicious potato charcuterie board! Or these recipes can be individually made to serve as side dishes.

Temps de préparation et rendement

Yield: 8 – 12 servings

Total time: 2.5 hours

Ingrédients

Smashed Crispy Baby Potatoes with Spinach Artichoke Dip

  • 1 lb baby Yukon gold potatoes
  • Salt, to taste
  • ½ cup olive oil
  • Store bought Spinach Artichoke dip for serving

Greek Lemon Wedges with Green Goddess Dip

  • 1 lb white potatoes, cut into ½-inch thick wedges
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 lemon, zested and juiced
  • ½ cup full fat greek yoghurt
  • ¼ cup mayo
  • ½ avocado, pitted and peeled
  • 1 garlic clove, roughly chopped
  • ½ cup roughly chopped parsley leaves
  • 2 tbsp chives, chopped
  • Salt, to taste

Parmesan Rosemary Garlic Fries with Roasted Garlic Aioli

  • 1 lb russet potatoes, cut into ½ inch matchsticks
  • 2 tbsp olive oil
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 1 sprig rosemary, finely chopped
  • 2 garlic cloves, finely minced
  • ½ parmesan, grated
  • ½ cup mayo
  • 1 tbsp roasted garlic puree

Garam Masala Potatoes with Mango Chutney

  • 1 lb red potatoes, cut into 2-inch dice
  • 2 tsp garam masala
  • 2 tbsp vegetable oil
  • Salt, to taste
  • Store bought mango chutney

Curly Fries with Spicy Mayo

  • 1 lb russet potatoes, peeled
  • Lawry’s seasoning salt, to taste
  • 4 cups vegetable oil, for frying
  • ½ cup mayo
  • 1 tbsp sriracha ( or less depending on your spice preference)
Itinéraire

Smashed Crispy Baby Potatoes with Spinach Artichoke Dip

Preheat oven to 425 °F.

 

In a large pot add whole potatoes, cover with 1-inch of water, season with salt. Bring to boil over high heat, once boiling reduce heat to medium, let potatoes cook for 12-15 minutes, until tender. Strain and let cool for 10 minutes, until they are cool enough to handle.

 

On a clean cutting board smash baby potatoes with the back of a small plate until they split open but remain together. Add smashed potatoes to a large baking tray, pour over oil and toss to coat, season with salt. Roast potatoes until crispy about 22-25 minutes, flipping potatoes halfway through.

 

Serve with spinach artichoke dip.

 

Greek Lemon Wedges with Green Goddess Dip

 

Preheat oven to 425 °F.

 

In a large bowl toss together wedges, oregano, season with salt and pepper. Transfer to a baking sheet, bake for 22 – 25 minutes, until tender and golden brown, flipping potatoes halfway through. Remove from oven and toss potatoes in a large bowl with lemon zest and half the juice of the lemon.

 

While potatoes are roasting, make green goddess dip. Add yoghurt, mayo, avocado, parsley and chives to a small bowl, blend with an immersion blender until smooth or in a blender. Season with salt and half the juice of a lemon, to taste.

 

Parmesan Rosemary Garlic Fries with Roasted Garlic Aioli

 

Preheat oven to 425 °F.

 

Toss potatoes and oil on a parchment paper lined baking tray, season with salt and pepper. Bake for 12 minutes. Remove tray from oven, toss potatoes with rosemary, garlic and parmesan. Return tray to oven and cook until potatoes are tender and golden.

 

Meanwhile in a small bowl, mix together mayo and roasted garlic puree, season with salt to taste.

 

Garam Masala Potatoes with Mango Chutney

 

Preheat oven to 425 °F.  In a large bowl toss together potatoes with oil, garam masala and salt. Transfer to a baking sheet and bake for 20 – 22 minutes or until tender, flipping potatoes halfway through.

 

Serve with mango chutney on the side.

 

Curly Fries with Spicy Mayo

 

Place peeled potatoes in a handheld or countertop spiralizer unit. Select the cut size on the unit and cut fries. Place spiralized potatoes into a large bowl of cold water.

 

Fill a large heavy bottomed pot halfway up with vegetable oil. Heat oil over medium high heat until it reaches a temperature of 350 °F. Once oil is hot, drain spiralized potatoes and place on a paper towel lined tray to soak up any extra water.

 

Fry potatoes in small batches, until golden brown and crispy, about 4 -6 minutes, turning to ensure all parts are submerged in the oil. Transfer to a paper towel lined tray. Sprinkle with Lawry’s seasoning salt.

 

While potatoes are frying, in a small bowl mix together mayo and sriracha, adjusting sriracha to your spice preference. Serve curly fries with spicy mayo on the side.

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