Send Marc a message!

Use the quick form on the right to send Marc an email.

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Headshot-WIDE-Marc_Sievers.jpg

Recipes & Entertaining Ideas

Filtering by Tag: Potatoes

Simple Roasted Potatoes

Marc J. Sievers

I have discovered that the simpler the food the more everyone loves it, this has held true whether cooking for just Ryan, or for a crowd.  Now, do not confuse the word simple with the word boring—there is a huge difference between classic flavors and no flavor at all!  This is exactly what I love about my Simple Roasted Potatoes—I have taken a classic dish and enhanced the flavors as simply as possible.  The resulting recipe is as basic as it gets, yet incredibly delicious.

Roasting the potatoes in a little bit of olive oil, salt, and pepper, really brings out their natural flavor and makes them crispy on the outside and like little fluffy pillows inside.  I love using gorgeous heirloom varieties that come in the most stunning colors, adding even more personality to such a simple but satisfying recipe!


Simple Roasted Potatoes

Ingredients (serves 4-6)

  • Small Multicolored Potatoes – 1 ¾ pounds, cut in half or quarters (depending on the size)

  • Olive Oil – 3 tablespoons

  • Sea Salt – ½ teaspoon

  • Black Pepper – ½ teaspoon, freshly cracked

Directions

  1. Preheat the oven to 400 degrees F.

  2. Place the cut potatoes onto a half sheet pan. Toss with olive oil, salt, and pepper. Arrange them in a single layer.

  3. Roast for 45-55 minutes, until the edges are crisp and browned, tossing once during the cooking process.

  4. Serve immediately.

Idea: This is the most basic recipe for roasting the smaller varieties of potatoes.  While these are completely delicious and flavorful as is, experiment with different garnishes; fresh parsley, smoked paprika, freshly grated Parmesan cheese, or truffle salt.  These are perfect for serving along side breakfast, brunch, lunch, or dinner.  

Order a signed copy of my cookbook Entertaining with Love!

Print Friendly and PDF

Carrot, Leek, & Potato Soup

Marc J. Sievers

There is nothing I find more satisfying than a big bowl of warm soup this time of year!  My Carrot, Leek, & Potato Soup is filled with fresh vegetables that are cooked until just tender, then puréed into a thick and luscious soup that is perfect for a cool evening dining al fresco, a casual supper, or a weekend lunch.  In fact, this soup is so hearty that all you need to serve alongside it is a basket a crusty French bread, a green salad, and a bold red wine—the ultimate in casual yet chic comfort food!  Best of all, you can store containers filled with this fabulous soup in the freezer for those extra-chilly nights when only a bowl of piping hot stick-to-your-ribs kind of soup will do!


Carrot, Leek, & Potato Soup

Ingredients (makes 5 quarts)

  • Yellow Onion – 1 small, ½-inch dice

  • Red Onion – 1 small, ½-inch dice

  • Leeks – 7 stalks, washed, ½-inch dice, both light green and white parts

  • Carrots – 6 large, peeled, ½-inch dice

  • Yukon Gold Potato’s – 5 large, peeled, ½-inch dice

  • Red Pepper – 1 large, ½-inch dice

  • Garlic – 8 cloves, rough chopped

  • Butter – 12 tablespoons, unsalted

  • Parsley – ½ cup, rough chopped, flat leaf, plus more for garnish

  • Thyme – 2 tablespoons, rough chopped

  • Black Pepper – 2½ teaspoon, freshly cracked

  • Sea Salt – 2 teaspoons

  • Vegetable Stock – 10 cups

  • Half and Half – 1½ cups

  • Parmigiano-Reggiano – freshly grated, for garnish

Directions

  1. In a large heavy bottomed pan or stockpot set over medium heat, add the butter.

  2. Once the butter is hot, add the leeks, as well as both yellow and red onions, red peppers, garlic, parsley and thyme. Cover and cook for 12-14 minutes, stirring occasionally.

  3. Next, add the vegetable stock, salt, pepper, potatoes, and carrots. Bring to a boil, then lower the heat and simmer covered for 20 minutes, or until the potatoes and carrots are tender.

  4. Working in small batches, transfer the soup into the bowl of a food processor fitted with a steel blade, and process until coarsely puréed.

  5. Return the puréed soup back into the pot. Whisk in the half and half and re-heat over medium heat until hot.

  6. Ladle into individual serving bowls and garnish with fresh parsley and freshly grated Parmigiano-Reggiano cheese.

Order a signed copy of my cookbook Entertaining with Love!

Print Friendly and PDF

Roasted Mashed Potatoes

Marc J. Sievers

During the holidays (and all year long), one of my favorite things to indulge in are mashed potatoes.  Growing up my Nan would serve huge bowls of them coated in melted butter and lightly seasoned with black pepper.  Just the anticipation from the smell of the boiling potatoes and the starchy air coming from the kitchen would make my mouth water!  Fast forward a “few” years, and it’s now my turn to host holidays and get-togethers while still maintaining the traditions of years past.

This year I really wanted to make a version of mashed potatoes that showcased the earthy taste of roasted potatoes and the freshness of basil.  Roasting the potatoes really deepens their flavor and the little browned bits that collect on the bottom of the pan add a slight crunch.  Since most holiday dishes use fresh herbs like rosemary, thyme, and sage I thought introducing basil would be a welcomed flavor to awaken the taste buds!  Take a glance at my Savory French Tart that features a seasoned rosemary crust and is perfect for serving as an hors d’oeuvre with champagne or a glass of wine before the feast.

Follow my recipe below and surprise your family and friends with a simple yet unique take on a classic dish!


Roasted Mashed Potatoes

Ingredients (serves 4 - 5)

  • Yukon Gold Potatoes – 3 pounds, peeled and cut into 2-inch cubes

  • Olive Oil – 4 tablespoons

  • Garlic – 5 cloves, peeled and lightly smashed

  • Butter – 6 tablespoon, unsalted

  • Whole Milk – 1 ⅓ cups

  • Sea Salt – 1 teaspoon

  • Black Pepper – ¾ teaspoon, freshly cracked

  • Gruyere – 1 cup, finely grated, plus more for garnish

  • Basil – ¼ cup, finely minced, plus more for garnish

Directions

  1. Preheat the oven to 400 degrees F.

  2. Place the potatoes onto a sheet pan and toss with oil olive. Roast for 40 minutes, tossing once half way through the cooking time.

  3. Meanwhile, in a small saucepan set over low heat add the butter and lightly smashed garlic cloves. Allow the butter to melt completely and simmer for 10 minutes.

  4. Then add the milk and return to a simmer. Remove from the heat, cover, and allow to steep for 20 minutes. Use a slotted spoon and remove the whole garlic pieces and discard them.

  5. Place a food mill fitted with a small disc-blade over a large heat-proof bowl. Process the potatoes and all the browned bits from the bottom of the sheet pan through the food mill, turning the handle back and forth.

  6. As soon as the potatoes are milled, whisk in the warm butter-and-milk mixture, salt, pepper, Gruyere, and basil.

  7. Garnish with a light sprinkling of freshly cracked pepper, grated Gruyere, and fresh basil. Serve hot

Tip: Use a rasp to grate the Gruyere in order to get very fine shreds.  These fine shreds will be completely absorbed into the potatoes allowing them to be very creamy and have a slight nutty texture.

Idea: Mashed potatoes may be kept warm in a heat-proof bowl set over simmering water.  Just cover the bowl tightly with plastic wrap first, making sure to keep it away from the flame.

Order a signed copy of my cookbook Entertaining with Love!

Print Friendly and PDF