jacket potatoes | Bewitching Kitchen

The first one is truly simple because you actually make the potatoes a day or two before, but the recipe itself qualified to be in this folder when I first published it in 2023. Check it out here. I always make one or two extra potatoes so that I have leftovers. Because, how could you resist these?

Simply grab the leftover roasted potatoes from the fridge, and cut in slices that should not be too thin, not overly thick, as they will warm up exclusively on the skillet. Add olive oil to the pan, once it is really hot, add the slices and brown them on both sides. Add a little more salt to serve. They will be super creamy inside and get that superb crust all over. Addictive, I tell you.

The second one was featured recently in the New York Times with a lot of praise by the readers. It seemed a bit odd, very few ingredients, kind of monochromatic. But we were both quite impressed by the flavor and texture. I share with you my version, which is slightly modified from the original one. A bit of olive oil and dill were brought to play.

CUCUMBER-AVOCADO SALAD
(modified from The New York Times)

1 large English cucumber
Kosher salt
2 very ripe avocados
2 tablespoons fresh lime juice
drizzle of olive oil
fresh or dried dill to taste
red pepper flakes for serving, to taste

Peel the cucumbers in alternating strips and trim ends. Halve lengthwise and slice thin. Transfer to a colander and sprinkle 1 to 2 tsp kosher salt all over the slices. Set aside for 15 minutes.

Halve the avocados and remove the pits. Using a spoon, remove the flesh from the skins, then cut the flesh into ½-inch cubes. Transfer to a large bowl, add the lemon juice and season with salt. Stir to combine.

Shake the cucumbers in the colander to get rid of any excess moisture, rinse briefly then transfer to the bowl with the avocado. Drizze olive oil, and add dill. Mix well but gently, the avocado should start getting creamy and cover all the slices of cucumber. That is a good thing. Serve with a sprinkle of red pepper flakes, if so desired.

ENJOY!

to print the recipe, click here

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It’s been a few months since I blogged on super simple stuff, so here I am… I will start with a pretty unusual and kind of cute take on the humble broccoli. I am sure you are familiar with smashed potatoes, but in this version, broccoli is the one getting smashed and baked. Delicious, and oh so simple!

SMASHED BROCCOLI

Here’s what you do: cook broccoli florets – as many as will fit in a baking sheet – until just tender, don’t let it get all mushy. Drain, run through very cold water to stop the cooking. Add the pieces to a parchment-lined baking sheet, smash them flat with the bottom of a measuring cup, drizzle a good amount of olive oil, salt and pepper and a bit of cheese on top. You can load it with cheese if you want, or use restraint like we did. You can use mozzarella, Gruyere, Mexican cheese, whatever you feel like. Bake at 425F until the cheese is melted, bubbly, getting dark on the edges. ENJOY!

Inspiration for this recipe came from an Instagram post that my friend Elaine shared with me. You can find it here. She goes heavily on the cheese, and next time I might do the same, at least in some pieces. Mouth-watering stuff!

BUTTERNUT SQUASH SLICES

Usually I resort to bags of cut butternut squash because I despise having to prep it myself. However, recently I used this trick that is a game changer: microwave the butternut squash for 4 minutes. No need to poke holes, nothing. Just microwave, allow it to cool a bit until you can handle it, and it will peel like a dream! Then just slice it, coat the slices with olive oil, add salt and pepper, and roast or air-fry it.

If you find a butternut squash with super long neck, go for it. More slices for you!

BRITISH-STYLE JACKED POTATOES

Phil and I make these ALL THE TIME. I was sure it was on the blog already, then he asked me for the link to send to a friend and I had one of those big “palm-to-forehead” moments. No blog post to be found. Better late than never, here’s what you do: get very large Russet potatoes, wash, scrub them and make two deep cuts in a cross. Season lightly with salt. Place in a 400F oven for TWO HOURS. That is it. Ten minutes before the two hours are up, go with a knife and cut the cross slits a little deeper, squeeze the potatoes (wearing gloves) to open the flesh a bit. Drizzle a touch of olive oil and bake for the additional ten minutes or until they start to get all golden. DONE. You can eat the skin and all, it will be crunchy, the flesh very smooth and flavorful. You can read all the details about it here.