MY CHILDHOOD POTATO PASTA

Some recipes come from cookbooks, some are passed down through generations, and some begin with a child experimenting in the kitchen. My Childhood Potato Pasta is one of those recipes.

I created this dish when I was around 12 years old, simply by combining some of the foods and flavors I loved most: pasta, potatoes, cilantro, lemon, and plenty of spice. I did not have a recipe or a plan. I just knew what I liked, put it together, and somehow created a dish that stayed with my family for years.

Even after going to culinary school and learning so many different techniques and recipes, I have continued making this pasta almost exactly the way I first created it. There is something special about a recipe that comes naturally from your own taste and becomes part of your family’s life without you ever intending it to.

This pasta also happens to be one of my brother’s favorite dishes. It has been requested again and again over the years, which makes it even more meaningful to me. Every time I prepare it, I think about how something I casually made as a kid became a meal my family still looks forward to today.

The potatoes slowly soften and begin to break down into the sauce, giving it a creamy texture without making it feel too heavy. Buttermilk adds tang, lemon keeps everything bright, cilantro brings freshness, and cayenne and jalapeño give it the heat I have always loved.

I recently served it alongside BBQ chicken legs, but it is comforting and satisfying enough to enjoy on its own. It is a little unusual, completely personal, and still one of the recipes that feels most like me.

This creamy potato penne is tangy, spicy, comforting, and full of fresh flavor. Letting it rest for a few minutes at the end allows the sauce to thicken and fully settle into the pasta, making every bite rich and perfectly coated. ♥

My Childhood Potato Pasta

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 4

Ingredients

• 1 lb penne pasta
• 1 large russet potato, peeled and thinly sliced
• ½ small red onion, finely chopped
• 1 jalapeño, diced
• 3 garlic cloves, minced
• Zest of 1 lemon
• Juice of ½ lemon
• 1 handful fresh cilantro, chopped
• ¾ cup buttermilk
• About 1 cup whole milk, plus more if needed
• ¼ cup reserved pasta water
• 1–2 teaspoons cayenne pepper, to taste
• Salt and freshly ground black pepper, to taste
• Olive oil
• Freshly grated Parmigiano Reggiano, for serving

Directions

1. Heat a generous drizzle of olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 1–2 minutes, until fragrant.
2. Add the potatoes and jalapeño. Cook until the potatoes begin to lightly brown.
3. Stir in the lemon zest and sauté for 1 minute.
4. Reduce the heat to low. Add the buttermilk and cook for 2 minutes. It may curdle slightly—this is completely normal.
5. Pour in the whole milk, making sure the potatoes are mostly covered. Add more milk if needed. The sauce will thicken as the potatoes cook.
6. Season with salt, black pepper, and cayenne pepper.
7. Cover and simmer on low for 15–20 minutes, stirring occasionally, until the potatoes are tender and break apart easily with a spatula.
8. Meanwhile, cook the penne in well-salted water according to the package directions. Reserve ¼ cup pasta water before draining.
9. Add the cooked penne to the skillet and gently toss to combine.
10. Taste and adjust the seasoning as needed.
11. Stir in the reserved pasta water.
12. Add the chopped cilantro and simmer over medium-high heat for 5 minutes.
13. Cover, turn off the heat, and let the pasta rest for 5–8 minutes. This allows the sauce to thicken and fully coat the pasta.
14. Divide among serving bowls and finish with fresh lemon juice, freshly grated Parmigiano Reggiano, and extra cilantro. Serve hot.

Jesse’s Kitchen Tip

Make sure the potatoes are sliced very thinly so they soften properly and begin to break down into the sauce. Do not skip the resting time at the end—it allows the sauce to thicken and fully incorporate with the pasta.

Serving Suggestions

• BBQ chicken legs
• Garlic bread
• Simple green salad
• Steamed vegetables
• A glass of Pinot Grigio

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing is not recommended. The dairy-based sauce may separate after thawing, and the potatoes can become grainy.

Reheating

Reheat gently over medium-low heat, stirring occasionally. Add a splash of milk if needed to loosen the sauce and restore its creamy texture.

Variations

• Add grilled chicken for extra protein.
• Use serrano peppers for additional heat.
• Substitute fresh parsley if you do not have cilantro.
• Finish with extra lemon zest for a brighter flavor.
• Stir in crispy bacon before serving.

Baby Friendly?

Suitable for 12+ months.

Omit the jalapeño and cayenne, reduce the added salt, and make sure the potatoes are very soft. Cut the pasta into manageable pieces based on your baby’s eating skills.

RDH Tip

Starchy foods such as pasta and potatoes can cling to teeth. Offer water with the meal and brush teeth thoroughly afterward.

- Created in my childhood, loved by my brother, and still made in my kitchen today - I hope this pasta becomes a favorite around your table too. ♥