Week 9: Potatoes

With a quick trip to Idaho planned for the end of the week — including a really delicious meal at Snyder’s Winery — we knew that this week had to be potato as our theme of the week. Let me tell you… we didn’t slack off with this week’s special ingredient. We enjoyed potatoes at least once every day that week.

First, we started with sweet potatoes. We used our mandolin to cut some salt and pepper crinkle chips, cooking them per my friend Krissie’s recipe. They turned out pretty well. There were some mushy ones but then there were also some delicious crispy ones. And those delicious crispy chips? We paired them with homemade turkey burgers and my favorite kale salad. Man, were they good!

Sweet potato chips

Sweet potato chips

Turkey burgers, sweet potato chips and kale salad. YUM

Turkey burgers, sweet potato chips and kale salad. YUM

Next, we sauteed some red potato slices with rosemary, salt and pepper that we had with grilled salmon and asparagus. We were going to make the Pioneer Woman’s ‘crash hot potatoes,’ but were too hungry to wait that long to make them. We’ll make those some other time.

Salmon, red potatoes and asparagus

Salmon, red potatoes and asparagus

Did you know that gnocchi is often made out of potatoes? We did! And we made our gnocchi, turkey sausage, kale, and butternut squash dish. Delicious.

The best way to enjoy potato gnocchi

The best way to enjoy potato gnocchi

And then? We went to Idaho, land of potatoes…and we went potato crazy! We had hash browns at the hotel, a pizza with shredded potatoes (it was called “Idaho Ranch”) and this monster baked potato at Snyder’s Winery. This was the second time we’ve had this potato and steak feast, so we knew what we were up for. Not pictured: the coconut shrimp appetizer and house salad. Oy. So much food!

Snyder's Winery's baked potato and steak

Snyder’s Winery’s baked potato and steak (And I don’t have small hands)

Next up? Asparagus week. (Yes, I’m as far behind as ever on posting these, but I’ll get there!)

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