Skirlie Mash... a pandemic recipe from my sister who is fond of both oatmeal and potatoes.

The following recipe was in my inbox recently. I don't have a photo, so you will just have to use your imagination.

Penelope wrote: "I found this newspaper clipping in my old blue recipe box yesterday. I made it last night for supper with the addition of a couple of cups of kale pieces. It was delish. I toasted the rolled oats first. I added the kale pieces to the softened onion and cooked for a few minutes to soften the kale - then I added the toasted oats. Will definitely make this again.

Skirlie is an oatmeal mixture that is used as a flavouring for other dishes. Best to use steel cut oats or regular rolled oats."

Ingredients:

• 3 tablespoons butter
• 1/2 cup finely chopped onion
• 1/3 cup oatmeal
• 3/4 pound Yukon gold potatoes cooked and mashed (I used one large baking potato)
• 1/2 cup warm milk (I did not use)

Methods: 

Melt butter until foamy, add onion and saute 2 minutes or until softened. Add toasted oatmeal and let it absorb butter. Add to mashed potato (adding milk if using). Season with salt & pepper.

Roast Chicken and Potatoes with Arugula and Garlic Yogurt

Here is another sheet pan dinner as divined by the folks writing the online New York Times Cooking column. This recipe was attributed to Melissa Clark. My sister Penelope gave this dish a thumbs-up.

Ingredients: 
• 1 ½ pounds chicken thighs and drumsticks
• 1 ¼ pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
• 2 ½ teaspoons kosher salt, more as needed
• ½ teaspoon black pepper, more as needed
• 2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
• ½ teaspoon ground cumin
• 4 ½ tablespoons extra-virgin olive oil, more as needed
• 2 leeks, white and light green parts only, halved lengthwise and thinly sliced
• ½ teaspoon lemon zest 
• ⅓ cup plain yogurt 
• 1 small garlic clove
• 2 ounces baby arugula
• Chopped fresh dill, as needed
• Lemon juice, as needed

Methods:
Combine the chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together the hot sauce, cumin and 3 tablespoons oil. Pour this over the chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.

Heat your oven to 425 degrees F. Combine the leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil. in a bowl. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes then toss the potatoes lightly and scatter in the leeks. Roast until the chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.

Place yogurt in a small bowl  and grate the garlic into it. Stir in some chopped fresh dill. Season to taste with salt and pepper. To serve, spoon the yogurt over the chicken and vegetables either in the pan or after plating. Scatter arugula and dill over everything. Drizzle with oil and lemon juice and serve.

Lemon Roasted Potatoes

This recipe comes from Craig Lee of the New York Times. The potatoes have a nice lemon flavour but there was too much paprika for my taste.

Ingredients:

•         2 lemons
•         2 pounds large Yukon Gold potatoes (about 3), scrubbed and cut lengthwise into eighths
•          ¼ cup olive oil
•         1 teaspoon smoked paprika
•          Kosher salt
•          Freshly ground pepper
•          4 sprigs rosemary or thyme

Methods:

Heat your oven to 425 degrees F. Slice 1 lemon into 1/4-inch slices and remove all seeds. Place the sliced lemon on a rimmed sheet tray along with the potatoes, olive oil and paprika, and combine. Arrange the ingredients in a single layer and season them with salt and pepper. Scatter the rosemary in and around the potatoes. Roast until the potatoes are golden brown, crisped and completely tender, 35 to 40 minutes. Possibly flip them over half way through the roasting to enhance browning. Serve on a large platter with lemon quarters from the second lemon, in case anyone wants additional lemon flavour.