Cheesy Three Potato Bake

This cheesy three potato bake always brings smiles to our Thanksgiving table. Tender, fluffy potatoes that have been smothered in a rich and creamy cheese and chorizo sauce then baked in a hot oven until tender and delicious. 

Can you imagine Thanksgiving without a side of potatoes? Crazy, right. But, they can be, dare I say, boring! Bring some excitement back to the table with this cheesy three potato bake. Looking at it you are probably thinking, au gratin potatoes, what’s the big deal. Well, a variety of potatoes, chorizo sausage for more depth and interest, a complex Manchego cheese, and fresh herbs that complement the potatoes perfectly.

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Grilled Smoked Potato Salad

There are those dishes that define a season and the rituals of that season. In the Fall that is chili, tailgating, football. But in the summer, it is burgers, picnics, and grilling. What goes with all three? Smoked potato salad! We’ve been perfecting this dish for some time now and can’t wait to share it with you. So, fire up those grills!

Smoked Potato Salad

Cedar Oak Farms
Prep Time 15 mins
Cook Time 15 mins
Course Salad
Cuisine American
Servings 8

Ingredients
  

  • 6 unpeeled red potatoes, sliced in half
  • 1/2 red onion
  • 1/2 sweet onion
  • 1/2 yellow onion
  • 2 stalks celery, diced
  • 1/2 cup red, or orange, bell pepper, diced
  • 1/3 cup mayonnaise
  • l/4 cup plain Greek yogurt
  • 1/8 teaspoon smoked paprika
  • Salt and Pepper, to taste

Instructions
 

  • For a nice smoke flavor, you want to use wood smoking chips. The heat will stay lower taking more time to grill, giving you that wonderful smoky flavor. Soak half of a bag, approximately 100 cubic inches, of wood chips in water for 30 minutes.
  • Start a charcoal grill preheating the coals.
  • Place the potatoes in a microwave-safe bowl and microwave for 5-8 minutes.
  • Brush the sliced side of the potatoes and onions with olive oil.
  • Spread out hot charcoal. Drain water from the chips and spread on top of the charcoal.
  • Place potatoes and onions on grate cut side down and grill for 10 – 15 minutes, or until the potatoes are tender but not soft. Think al dente. You want them to have some firmness that will hold up to being cut and tossed without falling apart.
  • Remove the potatoes from the grill and wrap in foil. Place in refrigerator for 30 minutes to stop the cooking process. Remove the onions and set aside until later.
  • Remove from the refrigerator and cut the potatoes into bite-sized cubes and place in a large bowl. Dice the onions and add to the bowl. Add celery, bell peppers, mayonnaise, yogurt, smoked paprika, salt, and pepper. Gently mix together.
  • Refrigerate until ready to serve allowing the flavors to marry. Serve with your favorite grilled meats
Keyword Salad, Side Dish