Jane Wiebe’s wheelbarrow of lovely tubers will cause any potato aficionado’s heart to sing. Alaska potatoes are perfect for these spicy potato recipes. The photo was taken on Oct. 7, 2019, in Homer. (Photo by Rosemary Fitzpatrick)                                Jane Wiebe’s wheelbarrow of lovely tubers will cause any potato aficionado’s heart to sing. The photo was taken on Oct. 7, 2019, in Homer, Alaska. (Photo by Rosemary Fitzpatrick)

Jane Wiebe’s wheelbarrow of lovely tubers will cause any potato aficionado’s heart to sing. Alaska potatoes are perfect for these spicy potato recipes. The photo was taken on Oct. 7, 2019, in Homer. (Photo by Rosemary Fitzpatrick) Jane Wiebe’s wheelbarrow of lovely tubers will cause any potato aficionado’s heart to sing. The photo was taken on Oct. 7, 2019, in Homer, Alaska. (Photo by Rosemary Fitzpatrick)

Kachemak Cuisine: Try these spicy potato recipes

Recall when you tried sriracha for the first time?

Hi! Another week has passed in our different world and it sure was wonderful to enjoy the warm weather and sunshine. Being able to get outdoors sure makes me a happier person, I highly recommend it.

Things that made me smile and brought me joy lately:

• I hugged my grandchildren.

• I made an appointment for a haircut.

• No more worries about paper products, as I see the stores have plenty.

• I bought my daughter-in-law’s favorite sanitizer/disinfectant she can’t get in Anchorage here in Homer and sent it to her. She said she’ll love me forever.

• There are little green tomatoes on the tumbler plant my friend gave me.

• I got another Homer Bookstore treasure: a book on botanical drawing, and bought watercolor pencils and paper from the Homer Art Shop.

• My niece in South Carolina sent me a surprise package of spices.

• The Other Fisherman is done working on the new-to-us boat and it’s almost ready to launch.

• I ordered a pair of purple tennis shoes.

I do a lot of reading about cooking and things relating to food.

Chile oil is hot right now. As chefs create their own versions of the condiment, chile oil has reached cult status in the Lower 48 — Chili crisp sauce specifically.

I am a bit wary of anything hot and spicy, but have a curiosity to try new things. Lao Man Ga is the chile crisp sauce that is easily found in the states. As I’ve come to find out, besides being hot and spicy, there is an amazing depth of flavor in the condiments I’ve tried.

When green jalapeno Tabasco came out, I remember shaking it on tortilla chips and eating them thinking how hot tasting but good it was.

Recall when you tried sriracha for the first time? My son put it on everything. Now a bottle of it lives in our fridge, and Sambal oelek is another chile and garlic condiment I keep on hand. Gochujang is the newest favorite of mine with a sweeter flavor.

I went crazy when a new full bottle of Frank’s fell out of the fridge and hit the floor breaking into a glass shard studded red puddle at the start of quarantine.

At the time I was under the impression I couldn’t go to the store for months and didn’t want to imagine life without it. What one hot sauce condiment would you take with you if you could only bring one?

There is just something about spicy hot flavors that no matter how many beads of sweat form on your brow, you just gotta have more.

Those of you who like spicy hot know what I mean. I’m not that crazy for lots of heat, but a little is nice.

Years ago, when I visited Spain, I had enjoyed eating all the little different and delicious dishes at the tapas and pintxo bars.

Once back home, I wanted to replicate some of the dishes I tasted over there.

Patatas bravas is a fried potato in spicy tomato sauce dish that got my attention, as our Alaska potatoes are so good and I could envision elevating it to new heights. I read and tried every patatas recipe I could find in the Spanish cookbooks in my collection and online, but just never quite came upon the “nailed it” version.

Spain is proud of their peppers; they grow fabulous peppers and make the best paprika. I’ve concluded I will never duplicate the taste, as I was in Spain and that had everything to do with it.

Patatas Bravas

4 servings

Ingredients:

3 tablespoons olive oil

1 ¼ lbs. potatoes, cut into ¾ inch cubes

1 small onion, grated

3 cloves garlic, crushed

2 tablespoons Fino sherry

4 oz. canned chopped tomatoes

½ teaspoon hot red pepper flakes, crushed

½ teaspoon grated orange zest

1 teaspoon sugar

1 tablespoon freshly chopped flat leaf parsley

1 fresh bay leaf

Salt to taste

Directions:

Heat 2 tablespoons olive oil in a skillet, add the potatoes and mix well. Cook for 15 minutes or until golden brown, turning occasionally and carefully.

Meanwhile, heat remaining oil in another skillet, add the onion and cook gently for 5 minutes. Add the garlic and sherry, then simmer one minute to burn off the alcohol. Reduce the heat and add the tomatoes, red pepper flakes, orange zest, sugar, parsley and bay leaf. Cook for 10 minutes, adding a little water to avoid the mixture getting too thick.

Transfer the cooked potatoes to a serving bowl, sprinkle in a little salt, and pour in the tomato sauce and mix well. Garnish with parsley and serve.

I am always on the lookout for potato recipes that are out of the ordinary.

This recipe is just fabulous and dinner party worthy. I made these with our red chieftain potatoes and I hit it out of the ball park when I served them to our dinner guests. So much flavor and so good to eat.

Spicy roasted potatoes with Dijon mustard, rosemary and smoked paprika

Ingredients:

• ⅓ cup plus 1 tablespoon Dijon mustard

• ⅓ cup extra virgin olive oil

• 2 tablespoons vodka

• 1 tablespoon dry vermouth or dry white wine

• 1 tablespoon bottled horseradish

• 2 cloves garlic, pressed

• 1 teaspoon smoked paprika

• 1 tablespoon chopped fresh rosemary leaves

• 1 teaspoon kosher salt

• Pepper to taste

• 1 teaspoon caraway seeds

• ½ teaspoon cayenne pepper

• 1 teaspoon red pepper flakes

• 2 pounds red-skinned and Yukon gold potatoes, cut into 3/4- to 1-inch chunks

Directions:

Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.

In a large bowl, whisk together the mustard, olive oil, vodka, vermouth, horseradish, garlic, paprika, rosemary, salt, pepper, caraway seeds, cayenne and pepper flakes. Add the potatoes, and toss with your hands to coat. Dump the potatoes onto the prepared baking sheet, and spread them out in a single layer. Roast, tossing with a spatula a few times, until the potatoes are crusty on the outside and tender throughout, about 50 to 55 minutes.

Reach Teri Robl at easthood.queen@gmail.com.

More in Life

File
Minister’s Message: Who is this man?

Over and over again, they struggle to rightly name who he is and what he’s up to

A still from “Casting Maya,” a film about Ascension Bay on the Yucatan Peninsula in Mexico is seen in this screenshot. From Pure Films, the short will be one of nine shown at the International Fly Fishing Film Festival on Aug. 10 in Kenai, Alaska. (IF4/flyfilmfest.com)
Anglers’ night out

Annual International Fly Fishing Film Festival returns to Kenai

Candy pecans make a sweet snack to enjoy on excursions. (Photo by Tressa Dale/Peninsula Clarion)
Road trip reimagined

Candied pecans accompany more subdued wandering

Robert C. Lewis photo courtesy of the Alaska Digital Archives 
Ready to go fishing, a pair of guests pose in front of the Russian River Rendezvous in the early 1940s.
The Disappearing Lodge, Part 1

By the spring of 1931, a new two-story log building — the lodge’s third iteration — stood on the old site, ready for business

Viola Davis stars in “The Woman King.” (Sony Pictures Entertainment Inc.)
On the screen: Women reign in latest action flick

‘The Woman King’ is a standout that breaks new ground

Artwork donated for the Harvest Auction hangs at the Kenai Art Center on Tuesday, Aug. 30, 2022, in Kenai, Alaska. (Jake Dye/Peninsula Clarion)
Auction, juried show to showcase local talent

Kenai Art Center will host its annual Harvest Auction this weekend, juried art show next month

Sweet and tart cranberry pecan oat bars are photographed. (Photo by Tressa Dale/Peninsula Clarion)
Cranberries to match the bright colors of fall

Delicious cranberry pecan oat bars are sweet and tart

Will Morrow (courtesy)
Take a chance

The fact of the matter is, you can find a way to hurt yourself in just about any athletic endeavor.

Alaska Digital Archives
George W. Palmer (left), the namesake for the city in the Matanuska Valley and the creek near Hope, poses here with his family in 1898 in the Knik area. Palmer became a business partner of Bill Dawson in Kenai in the last years of Dawson’s life.
Bill Dawson: The Price of Success, Part 5

Thus ended the sometimes tumultuous Alaska tenure of William N. Dawson.

File
Minister’s Message: Plenty

The Bible story of Joseph in Egypt preparing the harvest in the seven years of plenty teaches us some vital lessons

A still from “Jazzfest.” (Photo provided)
DocFest could be the golden year of documentaries — again

Homer Documentary Film Festival returns for 18th year with solid mix

From left: Lacey Jane Brewster, Terri Zopf-Schoessler, Donna Shirnberg, Tracie Sanborn and Bill Taylor (center) rehearse “Menopause Made Me Do It” on Tuesday, Sept. 13, 2022, in Soldotna, Alaska. (Jake Dye/Peninsula Clarion)
Applause for menopause

Kenai Performers’ new play takes aim at ‘not the most glorious part of womanhood’