Potato Bowl Food

GREEK CHICKEN AND POTATO BOWL

Steps:

• Combine chicken thighs, 2 teaspoons kosher salt, pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and 1/4 cup olive oil in a large mixing bowl. Toss very thoroughly to combine, making sure the chicken thighs are completely and evenly coated with the marinade.
• Wrap in plastic and marinate in the refrigerator for 6 to 12 hours.
• Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with foil and grease generously with olive oil.
• Meanwhile, halve potatoes lengthwise; slice each half into 3 equal pieces. Dice into cubes and set aside.
• Transfer chicken thighs to the prepared sheet pan smooth-side up, spacing evenly. Reserve any excess marinade in the bowl.
• Add the potatoes to the bowl the chicken was in, along with a splash of olive oil and a large pinch of salt. Toss well to coat evenly. Scatter potatoes onto the chicken and distribute as evenly as possible in between the chicken thighs to fill any empty spaces.
• Roast in the center of the preheated oven until the chicken is cooked through, about 35 minutes. Remove chicken to a plate or dish and cover. Chicken can be cut into bite-sized pieces if desired.
• While chicken and potatoes are cooking, whisk red wine vinegar, olive oil, lemon juice, salt, and pepper together for dressing. Taste and adjust vinegar or oil as needed. Whisk in parsley and oregano.
• Toss the potatoes in the chicken fat and pan drippings, and return to the oven until well browned and crusty, 10 to 15 minutes. Let potatoes rest for a few minutes before removing them with a spatula.
• To make bowls, toss together cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing until evenly combined. Serve on top of a bowl of greens.

MASHED POTATO BOWLS

Steps:

• Cook potatoes with 1 tsp salt in boiling water just to cover (about 25 minutes), or until tender; drain, and cool just to touch.
• Mash the potatoes in a large bowl, using a potato masher.
• Stir in the remaining 1 tsp salt, cream cheese, egg, 2 Tbsp flour, pepper (if using) and the baking powder; mix well until thoroughly combined.
• Spoon the mixture into 6 large mounds on a baking sheet.
• Shape each mound into a 4-inch bowl-like shapes, using the back of a spoon; cover and freeze until firm and frozen (at this point you may keep them in the freezer up to one month until ready to use, just store them in a zip-lock freezer bag).
• When ready to use, remove them from the freezer, and place the potato bowls on a lightly-greased cookie sheet.
• Brush the potato bowls with melted butter (do not thaw), and sprinkle with paprika.
• Bake (frozen) bowls in a 450 degree oven, for 15 minutes, or until thoroughly heated, and lightly browned.

POTATO BOWL

Steps:

• Bring a pot of salted water to boil and cook the potatoes until tender enough to easily pass a fork through them.
• On med-low heat, fry the bacon in a large skillet until crispy.
• Set bacon on a paper towel or napkin to soak up the excess grease. This will make the bacon a bit crispier.
• Leave the bacon fat in the skillet.
• Once the strips are cooled, crumble up the bacon.
• Once the potatoes are done, sauté them in the bacon fat with garlic and leeks until the potatoes start to brown.
• At this point add in the spinach and continue to fry it all together until the spinach is just wilted.
• Add salt and pepper as necessary.
• Serve in a bowl, crumble the bacon on top, and enjoy.