National Potato Day - Recipes and a Reviews

The most humble and one cheap veggie is the tuber or potato. I can get Russet potatoes for way less than a dollar per pound. So there is every reason to celebrate National Potato Day. Be sure to click on any recipe name to see the tasty original blog post recipe.

I'll start my potato recipe roundup with the most soul-satisfying Mashed Potatoes. I make mine the easy way with just boiled potatoes, milk, butter, a lot of black pepper, and a touch of salt. I always serve them with my Thanksgiving Turkey.

Here's my video below (Click on the recipe name above to see my photos and recipe text.)

Carrying on the Mashed Potato theme, my next recipe is from across the pond (Great Britain,) Shepherd's Pie or Cottage Pie.  Potatoes are at their best when playing second fiddle to the main ingredient, often it's meat.

It's a hearty one-pot meal that has it all. Ground meat, green peas, carrots, onions in a bath of au jus gravy, and topped with mashed potatoes...it's so good. Once assembled, you finish the Shepherd's Pie off in the oven to get a browned topping. The prep work is straightforward, just some veggie chopping and pre-cooking the meat, veggies, and mashing potatoes. See how I do it below.

You can't get more red, white, and blue than a picnic-style chilled Potato Salad. I still make it quite often, too. My version is a Classic Potato Salad. 

Again, the ingredients are cheap, simple, and easy to get. I like the added crunch of finely chopped raw onion and chunks of celery. I make mine extra decadent with the addition of chopped boiled eggs. 

For your next picnic or backyard BBQ, make a cool batch of my Classic Potato Salad. 

This is one of my most controversial recipes, and it's called Mom's Cajun Potato Salad. Mom came to visit me in Los Angeles and I got her to make it. My Mom lives in Louisiana, and she knows her Cajun cooking.

When I saw what she was doing, I had to point out to her that she was making Mashed Potatoes, not Potato Salad!

Well, we had it out and she won, of course, I should have known better butting heads with her. I'll let you make the call if it's mashed or salad-style after watching the recipe video below.

Originating in Central and South America, the potato comes in many varieties and colors. I like red potatoes, but orange sweet potatoes are especially delish. Lately, I've been grilling them more than typically baking in the oven. 

You can grill them just like you would a regular Russet potato. They soften and char quickly and easily. So next time you're at the grill, throw on sliced sweet potato and make Grilled Russet and Sweet Potatoes.

My Cajun nephew Zak works as a cook and learned a great Sweet Potato Hash to go with his classic Blackened Fish recipe. It's a 2'fer you can check out below.

You'll find these Breakfast Potatoes at truck stops and diners just off the interstate almost everywhere. This potato recipe sautes chunky potatoes with a veggie mix of bell pepper, onion, and garlic. They're also called Skillet Potatoes and Home Fries.  Make a big batch, and they reheat fine the next day, too.

I like spuds fried, boiled, and grilled, in the morning, noon, and night. For breakfast, I'll grate a potato to make Old School Hash Browns. 

You may think I'm scraping the bottom of the barrel for this Cheap$kate Deal of the Day review of canned Corned Beef Hash from years ago - you know, I kinda liked it, really.

I can't argue with you here; I guess you get what you pay for. But, you know, this canned potato and meat breakfast side is not too bad...really. You can read my review/taste test by clicking right here - reading is believing!

Speaking of Corned Beef, here is a classic St. Patrick's Day dish of Corned Beef and Cabbage - with potatoes, of course.

I make mine with cabbage, carrot, and red potatoes. Normally expensive corned beef drops to half price or less during the holiday. I cook the corned beef first and finish up the dish by boiling the veggies in the broth until tender.

It's actually a very easy recipe to make, just watch it below to see for yourself.

Ribeye Steak and Red Potatoes may be my favorite oven-broiled combination. I usually start the potatoes first because I slice them thick. 

After one side of the potatoes are browned, I throw on the Ribeye. When it's cold outside the oven does double duty by warming up the kitchen, too!

A most unusual tuber is a Yuca. It looks foreboding, but when boiled, it is super tender and very mild in flavor. I first had them at L.A.'s premier Cuban Restaurant, Versailles, served with white rice, black beans, and roast pork.

I buy Yuca from local Latin groceries and even at 99c Only Stores in the frozen deli cases, all peeled and ready to reheat.

I have a most delicious and tangy recipe called Yuca and Mojo Sauce with Onion. 

I had a neighborhood restaurant I would frequent on Sunday mornings for an espresso and a Spanish Omelet to go with my Sunday L.A. Times newspaper. 

A Spanish Omelet is simply scrambled eggs with sliced potatoes. You should sauté the potatoes first, as the eggs only take a couple of minutes to cook.

I have a great Fritatta to start your day. Again, it has sliced potato, but with a Latin pepper called a pasilla or poblano. But don't worry as they are not spicy. They are more like a sweet red or yellow bell pepper.

It's basically an omelet as well, that's finished with a layer of cheese and baked in the oven under the broiler to get a nice cheese-charred topping.

And let's not forget the French Fry, or Chips, as they call them in England. 

The trick to a crispy Fry with a soft center is to fry them twice. Check out my video below of Fish and Chips, and at the end of the video, I show you the frying technique.

I'm always coming up with recipes that include the common potato. So do check back for more eats that feature the most versatile spud.

Bastille Day - French Cuisine Recipes

I'm a Francophile. I like movies by Jean-Luc Godard, ye-ye pop music by Serge Gainsbourg, and pommes frites, or French Fries. So man the barricades and check out my cheapSkate revolutionary recipes on Bastille Day.

There is more to French cuisine than French Fries, of course, and this Chef de Cuisine d'Internet has tossed Molotov cocktail recipes on Bastille Day. So keep scrolling for scrumptious videos and food photography, which I hope inspires you to try a recipe or two. Follow this rebel rousing cheap$kate as I storm the Ivory Tower of haute cuisine!  And click on any recipe name to go to my blog post for all the riotous recipe instructions.

This French holiday is celebrated as the turning point of the French Revolution on July 14, 1789. Hey, this sounds like a fine excuse to celebrate French cuisine to me! So I'll start with one of my favorite ones, a hearty Cassoulet casserole.

One of my early L.A. jobs in the Biz was as a videotape editor. Lunch was often in a neighborhood restaurant run by a charming French couple. My favorite dish was a comforting plate of Cassoulet. It reminded me of a rustic home-cooked all-in-one dish: a bean casserole version of Mom's Cajun rice dish, Jambalaya.

A classic Cassoulet is made with confit duck legs, sausage, and white beans. I've yet to find duck for 99c or less a pound, but cheap chicken leg quarters from a local Latin market do fine; as for sausage, any local favorite you find on sale is fine.

A French mirepoix of guillotined veggies includes onion, garlic, bell pepper, carrot, and celery. They will sweeten this stew with slow-cooking on the stovetop and finish with baking in the oven to crisp poultry skin while thickening the rich sauce.

In the fall and winter months, I make a Cassoulet every few weeks, and there are always leftovers to enjoy and share.

My next Francophile recipe really does use the cheapest veggie, onions. French Onion Soup uses half a dozen roughly sliced onions that are cooked down until caramelized to a sweet brown hue.

 I get them from my local Latin market, often 2 pounds for a dollar. Go ahead and use the least expensive white or yellow onions.

French Onion Soup comes together with red wine (cheap is okay,) a fave broth, butter, and a little flour to thicken it. A pretty simple recipe, but oh so delish, especially when it's finished off and topped with cheese and a slice of crusty bread.

My favorite fries are double-fried French Fries, and that's a tasty mouthful. French Fries were named by American soldiers in WWI, but are believed to have originated in Belgium. However, I take most food origins with a grain of salt.

Soggy fries were the norm until McDonald's came on the scene and changed forever the way Americans look at French Fries.

It's all about the crunchy outside and fluffy inside. And anyone can do it if you follow my method in the video below. But you have to go to the end of the video for my French Fry tutorial, as the first part is a British-style Fish & Chips recipe.



You would think a world-famous French chef would do French Fries right? Wrong -- I reviewed Chef Ludo Lefebvre's Fried Chicken Truck.

You can get French Fries with his fried chicken. Maybe it was an off day, but the fries were limp and soggy. I'm willing to try again when I run across the truck. Maybe they are great, just not when I was there. So check out my entertaining Cheap$kate Dining Review for French Chef Ludo's Fried Chicken and French Fries Truck to see for yourself.



But Chef Ludo  Lefebvre did turn my head around with his French Cheese Omelet. Man, is it tender and so gooood. The French method is to whip eggs first, then lightly and continuously scramble them with a little butter until almost done, with the eggs still slightly moist. You finish by adding cheese and gently folding the egg into an omelet shape.

My omelet experience is with middle-American diner-style, where the eggs are solid and a bit dry. Now I make my omelets the French way, and you can too if you follow my recipe video below.



I grew up watching Julia Child cooking French food on her PBS cooking show. And she literally wrote the book on French cooking called "Mastering the Art of French Cooking."

Her personality was larger than life, and I had to do a video in her honor after she passed away. My recipe homage is a bit silly, but it is done with heart. Check out my version of Julia Child's Crepes Suzette -- done by her nephew, Julian Child!

Since finding half-priced Croissants on sale in the bargain bin at my local grocers, Ralphs, I've started many days with a French Croissant and coffee. It got me to thinking about all the breakfast Croissant combinations to make.

Their buttery flakiness set them apart from other pastries. They are best from a pastry shop, but I've found a quick toasting brings them back to an almost fresh state. With all the butter infused in the Croissant layers, watch them carefully or they may quickly burn. 

My simplest Scrambled Egg Croissant Sandwich is made with creamy Scramled Eggs. Click on any recipe name to see the original blogpost with all the yummy text and delicious photo illustrations, including, Scrambled Egg and Cheese Croissant Sandwich and a Scrambled Egg, Cheese, and Ham Croissant Sandwich.

Beef Bourguignon is a classic French stew, at least until the Cheap$kate Cuisinier gets hold of the recipe. Beef is too expensive, but pork is the right price, so I turned the recipe into a Pork Bourguignon.

All the other classic ingredients are included, like mushrooms, onions, tomato paste, and of course, cheap red wine. To get that rich beefy flavor, I include beef stock.

I didn't know there was a French-style Yogurt, so when I saw Oui by Yoplait, I had to try it. Boy, is it creamy and flavorful. Some buy this brand just for the cool jar.

I like to add fresh fruit to plain yogurt. I find that pre-mixed yogurt with fruit is loaded with sugar and way too sweet for me. Below is how I do it.

So, do click on any recipe name to see my original blog post recipe, and dig in!

Vive la France and Bon Appétit!

National Potato Day - Recipes and a Reviews

The most humble and one cheap veggie is the tuber or potato. I can get Russet potatoes for way less than a dollar per pound. So there is every reason to celebrate National Potato Day. Be sure to click on any recipe name to see the tasty original blog post recipe.

I'll start my potato recipe roundup with the most soul-satisfying Mashed Potatoes. I make mine the easy way with just boiled potatoes, milk, butter, a lot of black pepper, and a touch of salt. I always serve them with my Thanksgiving Turkey.

Here's my video below (Click on the recipe name above to see my photos and recipe text.)

Carrying on the Mashed Potato theme, my next recipe is from across the pond (Great Britain,) Shepherd's Pie or Cottage Pie.  Potatoes are at their best when playing second fiddle to the main ingredient, often it's meat.

It's a hearty one-pot meal that has it all. Ground meat, green peas, carrots, onions in a bath of au jus gravy, and topped with mashed potatoes...it's so good. Once assembled, you finish the Shepherd's Pie off in the oven to get a browned topping. The prep work is straightforward, just some veggie chopping and pre-cooking the meat, veggies, and mashing potatoes. See how I do it below.

You can't get more red, white, and blue than a picnic-style chilled Potato Salad. I still make it quite often, too. My version is a Classic Potato Salad. 

Again, the ingredients are cheap, simple, and easy to get. I like the added crunch of finely chopped raw onion and chunks of celery. I make mine extra decadent with the addition of chopped boiled eggs. 

For your next picnic or backyard BBQ, make a cool batch of my Classic Potato Salad. 

This is one of my most controversial recipes, and it's called Mom's Cajun Potato Salad. Mom came to visit me in Los Angeles and I got her to make it. My Mom lives in Louisiana, and she knows her Cajun cooking.

When I saw what she was doing, I had to point out to her that she was making Mashed Potatoes, not Potato Salad!

Well, we had it out and she won, of course, I should have known better butting heads with her. I'll let you make the call if it's mashed or salad-style after watching the recipe video below.

Originating in Central and South America, the potato comes in many varieties and colors. I like red potatoes, but orange sweet potatoes are especially delish. Lately, I've been grilling them more than typically baking in the oven. 

You can grill them just like you would a regular Russet potato. They soften and char quickly and easily. So next time you're at the grill, throw on sliced sweet potato and make Grilled Russet and Sweet Potatoes.

My Cajun nephew Zak works as a cook and learned a great Sweet Potato Hash to go with his classic Blackened Fish recipe. It's a 2'fer you can check out below.

You'll find these Breakfast Potatoes at truck stops and diners just off the interstate almost everywhere. This potato recipe sautes chunky potatoes with a veggie mix of bell pepper, onion, and garlic. They're also called Skillet Potatoes and Home Fries.  Make a big batch, and they reheat fine the next day, too.

I like spuds fried, boiled, and grilled, in the morning, noon, and night. For breakfast, I'll grate a potato to make Old School Hash Browns. 

You may think I'm scraping the bottom of the barrel for this Cheap$kate Deal of the Day review of canned Corned Beef Hash from years ago - you know, I kinda liked it, really.

I can't argue with you here; I guess you get what you pay for. But, you know, this canned potato and meat breakfast side is not too bad...really. You can read my review/taste test by clicking right here - reading is believing!

Speaking of Corned Beef, here is a classic St. Patrick's Day dish of Corned Beef and Cabbage - with potatoes, of course.

I make mine with cabbage, carrot, and red potatoes. Normally expensive corned beef drops to half price or less during the holiday. I cook the corned beef first and finish up the dish by boiling the veggies in the broth until tender.

It's actually a very easy recipe to make, just watch it below to see for yourself.

Ribeye Steak and Red Potatoes may be my favorite oven-broiled combination. I usually start the potatoes first because I slice them thick. 

After one side of the potatoes are browned, I throw on the Ribeye. When it's cold outside the oven does double duty by warming up the kitchen, too!

A most unusual tuber is a Yuca. It looks foreboding, but when boiled, it is super tender and very mild in flavor. I first had them at L.A.'s premier Cuban Restaurant, Versailles, served with white rice, black beans, and roast pork.

I buy Yuca from local Latin groceries and even at 99c Only Stores in the frozen deli cases, all peeled and ready to reheat.

I have a most delicious and tangy recipe called Yuca and Mojo Sauce with Onion. 

I had a neighborhood restaurant I would frequent on Sunday mornings for an espresso and a Spanish Omelet to go with my Sunday L.A. Times newspaper. 

A Spanish Omelet is simply scrambled eggs with sliced potatoes. You should sauté the potatoes first, as the eggs only take a couple of minutes to cook.

I have a great Fritatta to start your day. Again, it has sliced potato, but with a Latin pepper called a pasilla or poblano. But don't worry as they are not spicy. They are more like a sweet red or yellow bell pepper.

It's basically an omelet as well, that's finished with a layer of cheese and baked in the oven under the broiler to get a nice cheese-charred topping.

And let's not forget the French Fry, or Chips, as they call them in England. 

The trick to a crispy Fry with a soft center is to fry them twice. Check out my video below of Fish and Chips, and at the end of the video, I show you the frying technique.

I'm always coming up with recipes that include the common potato. So do check back for more eats that feature the most versatile spud.