Nur's Vegan Vegetarian Kitchen

    Ingredients  ( 4 servings ) 2 lb 4 oz potatoes        ½ sticks butter or margarine or 3 tbsp vegetable oil 2 cups of milk or almond milk     Salt Utensils:  Potato press     Instructions 1.   Wash the potatoes. 2.   Boil with skin until the potatoes are tender but firm to the touch. Drain. 3.   Peel while still hot. 4.   Mash with a potato press into a pot. 5.   Adjust the heat to medium-low. 6.  Add salt and butter/margarine or vegetable oil. Mix well. 7.   Cook for a minute mixing continuously. 8.   Add milk or almond milk. Keep mixing until the potatoes absorb the milk. 9.   Adjust the heat to low. Cook for about 10 minutes stirring occasionally. 10.  You can extend the cooking time or add more milk depending on the consistency you desire.   NOTES:   I do not recommend pureeing your potatoes in a b...

    Ingredients   (4 servings ) 14 oz (400 gr) new potatoes     ¼ cup extra virgin olive oil     1 tbsp fresh lemon juice 1 tbsp red wine vinegar     4 tbsp chopped parsley (or to taste)      4 tbsp finely chopped scallions (or to taste)     Salt, black pepper Optional: 2 tbsp white wine     Serving suggestion: Serve with freshly ground black pepper.   Instructions 1.   Wash and steam or boil the new potatoes in their skin until tender but firm to the touch (about 15-18 minutes ). 2.   Let the potatoes cool a little. Peel or leave the skin on. Slice into ½ inch (1 cm) circles. 3.   Whisk the olive oil, lemon juice, red wine vinegar and white wine (if using) in a small bowl. 4.   Pour the sauce over the potatoes. 5.   Add salt and black pepper to taste. Mix once or twice very gently. 6.   Let sit for abou...

    Ingredients  (2 servings ) 10 small to medium new potatoes     Olive oil Kosher salt or salt, pepper Herbes de Provence (or dried rosemary or rosemary/red pepper flakes)   Instructions 1.   Boil the new potatoes until they are soft but firm to touch. 2.   Generously drizzle olive oil on a sheet pan (or shallow oven tray). 3.   Preheat the oven to 450 degrees F (230 degrees C). 4.   Place the boiled potatoes on the sheet leaving plenty of space between them. 5.   You can peel the top skin off if you do not want too much skin. 6.   Gently press down on each potato with a masher until it slightly mashes. Then rotate the masher 90 degrees and finish the flattening. (The flat hammer side of a meat tenderizer works well, too). If you do not have any of these tools pressing gently with your palm will do the job.    7.   Brush the tops generously with olive oil. 8....

    Ingredients  ( 4 servings ) 2 large potatoes     ¼ cup vegetable oil      1 tsp red hot chili powder (or to taste)     Salt Serving suggestion: Serve with freshly ground black pepper.   Instructions 1.   Preheat the oven to 390 degrees F (200 degrees C). 2.  Line an oven tray with parchment paper. 3.   Peel and quarter the potatoes lengthwise. Chop roughly into 1 ½ inch (4 cm) pieces. Wash and drain. If you will not use the potatoes quickly, keep them in a bowl filled with water to avoid oxidation.   4.   Add the vegetable oil and red hot chili powder to the bowl. Mix well. 5.   Add the potatoes and mix. Make sure they are completely coated with the oil and chili powder. 6.   Put the coated potatoes in a roasting bag. Tie the opening.   Place the bag on the oven tray. 7.   Cook in preheated oven for about 15 minutes. Poke with a too...