Recipe List:
Cheeseburger Potato Soup (gf)
Cheesy Potato Cakes (vegetarian)
Chunky Potato Salad (gf, vegetarian)
Dave’s Low Country Boil (gf)
Grilled Fingerling Potatoes with Crema and Chile Powder (gf, vegetarian)
Leek Potato Salad (gf, vegetarian)
Michael Anthony’s Fork-Crushed Purple Majesty Potatoes (gf, vegan)
One Pan Healthy Sausage and Veggies(gf)
Oven French Fried Potatoes (gf, vegan)
Poblano, Corn, and Potato Gratin (vegetarian)
Potato Chips (gf, vegan)
Potato Dumplings (vegetarian)
Roasted Purple Potatoes with Cilantro and Garlic (gf, vegan)
Turnip and Potato Patties (vegetarian)
Turnip and Potato Puree (gf, vegetarian)
Vegetarian Shepherd’s Pie (vegetarian)
Zucchini and Feta Fritatta (with Potato) (gf, vegetarian)
Turnip and Potato Patties
Submitted by apprentice Cheryl Kastanowski
Ingredients:
1/2 pound turnips, peeled and cut into 1/4-inch cubes (about 1 1/3 cups)
6 oz potato, peeled and cut into 1/2-inch cubes (about 1 cup)
2 1/2 Tbsp thinly sliced scallion greens
1 egg, beaten lightly
1/4 cup all-purpose flour
Grapeseed oil, peanut oil, or canola oil (high smoke point vegetable oils)
Salt and pepper
Directions:
1. In a large saucepan of boiling salted water, cook the turnip and potato cubes for 15 to 17 minutes, until they are tender, and drain them. In a bowl, mash them with a fork and stir in the scallions, the egg, flour, and salt and pepper to taste.
2. Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil. Heat the pan on medium high heat until the surface of the oil begins to shimmer, but not smoke. Spoon 1/4-cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties with the back of a spatula. Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil.
Makes 6 patties.
Return to Top
+++
Potato Chips
Potato chips in the microwave? Here’s a recipe that shows how…
http://www.foodgal.com/2010/01/microwave-potato-chips-really/
Return to Top
+++
Zucchini and Feta Fritatta (with Potato)
Source: Kitchen Daily
Ingredients:
2 medium red potatoes, about 3/4 pound, cut into 1/2-inch dice
6 large eggs
2 medium zucchini, halved lengthwise and cut into 1/4-inch thick slices
1 tablespoons extra-virgin olive oil
1/2 cup grape tomatoes, quartered lengthwise
2/3 cup crumbled feta cheese, about 3 ounces
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
Preheat broiler.
Bring potatoes to a brisk simmer in a small saucepan of salted water, then cook until just tender, 6 to 8 minutes. Drain well. Whisk together eggs and 1/4 teaspoons each salt and pepper. Cook zucchini in 1 Tablespoons oil in a 12-inch ovenproof nonstick skillet over moderate heat, stirring occasionally, until just tender and lightly browned, 6 to 8 minutes. Stir in potatoes and tomatoes, then pour in eggs and cook, lifting up cooked eggs around edge using a heatproof rubber spatula to let as much raw egg as possible flow underneath, until edge is set, about 2 minutes (top and center will still be very loose). Sprinkle cheese evenly over top and broil frittata about 6 inches from heat until set, slightly puffed around edge and golden, 2 to 2 1/2 minutes. Loosen edge of frittata and slide onto a cutting board. Cut frittata into wedges and serve topped with salad.
Return to Top
+++
Poblano, Corn, and Potato Gratin
Ingredients:
3 teaspoons olive oil, divided
2 large fresh poblano chiles, stemmed, seeded, cut into 2×1/4-inch strips
1 1/4 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
1 cup corn kernels
1 cup coarsely grated Oaxaca cheese or whole-milk mozzarella cheese, divided
1 1/2 cups half and half
2 tablespoons all purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions:
Preheat oven to 400°F. Rub 9 1/2-inch-diameter deep-dish glass pie dish or cast-iron skillet with 2 teaspoons oil. Heat remaining 1 teaspoon oil in large nonstick skillet over medium-high heat. Add poblano strips and sauté until tender, about 5 minutes. Remove from heat.
Arrange 1/3 of potato rounds, overlapping slightly, in prepared pie dish. Sprinkle 1/3 of poblano strips over, then 1/3 of corn and 1/3 of cheese. Repeat with 1/3 of potatoes, 1/3 of poblanos, 1/3 of corn, and 1/3 of cheese. Top with remaining potatoes, poblanos, and corn, reserving remaining 1/3 of cheese. Place pie dish on rimmed baking sheet.
Whisk half and half, flour, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper in small bowl. Pour over potato mixture in pie dish; press potatoes to submerge. Cover dish tightly with foil. Bake 30 minutes. Remove foil; sprinkle remaining cheese over gratin. Continue to bake gratin until potatoes are tender and cheese is golden brown, about 25 minutes longer. Let stand 10 minutes before serving.
Return to Top
+++
Turnip and Potato Puree
Ingredients:
4 medium turnips, trimmed,
peeled, and halved
2 russet potatoes, peeled
and halved
4 tbsp. butter
Salt
Chopped chives
Directions:
1. Boil turnips and potatoes in a pot of salted water over medium heat until soft, 35–40 minutes.
2. Drain, return vegetables to pot, and cook, stirring, until moisture evaporates, 4–6 minutes. Stir in butter and salt to taste. Garnish with chopped chives.
Return to Top
+++
Grilled Fingerling Potatoes with Crema and Chile Powder
Waxy fingerling potatoes like Russian Banana and Rose Finn Apple respond beautifully to grilling. Boil them first, then halve and sear them until they are golden brown and crusty all over. Drizzle them with crema, the thick cultured cream sold in Mexican markets, and sprinkle with chile powder to give them a Mexican accent. Serve with a grilled skirt steak, chicken, or ribs.
Ingredients:
1 pound fingerling potatoes, unpeeled
1 T extra virgin olive oil
Kosher or sea salt
¼ cup crema or sour cream
Ancho chile powder or other chile powder
1 Tbs minced fresh cilantro
Directions:
1. Prepare a moderate charcoal fire or preheat a gas grill to medium (375°F)
2. Put the potatoes in a medium pot and add water to cover by 1 inch and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook just until you can pierce the potatoes easily, about 15 minutes. Drain and let cool. Cut in half lengthwise.
3. Brush the potatoes all over with the olive oil and season with salt. Place, cut side down, directly over the coals or gas flame and grill until richly browned, about 5 minutes. Turn the potatoes and grill on the skin side until nicely crisped, about 5 minutes longer.
4. Place the potatoes, cut side up, on a serving platter. In a small bowl, whisk the crema with just enough water to make it pourable. Drizzle the crema over the potatoes, then sprinkle with chile powder to taste and garnish with the cilantro. Serve immediately.
Return to Top
+++
Chunky Potato Salad
From The Practical Produce Cookbook by Ray and Elsie Hoover
Ingredients:
2 lbs. small red potatoes, quartered
3 cups cubed cheddar cheese
1 cup 1/2 inch sweet red or green pepper pieces
1 cup diced celery
1/2 cups sliced green onions
3/4 cup Italian salad dressing
Directions:
Cook potatoes in salted water until tender, about 10 minutes. Drain potatoes and cool to room temperature. Meanwhile combine cheese, peppers, celery and onions. Add potatoes and toss with dressing.
Return to Top
+++
Cheesy Potato Cakes
By Whit Widdowson
Ingredients:
1 1/2 cups grated raw potatoes
1 cup all-purpose flour
1/2 cup shredded Cheddar cheese
1 cup leftover mashed potatoes
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 egg
2 tablespoons ranch dressing
1 tablespoon milk
2 tablespoons vegetable oil
Directions:
Prep
15 min.
Cook
10 min.
Ready In
25 min
Mix grated potatoes with flour in a large bowl. Stir Cheddar cheese and mashed potatoes into the grated potato mixture; season with salt and pepper. Beat egg, ranch dressing, and milk together in a separate bowl; pour mixture into potatoes and stir. Heat vegetable in a large skillet over medium heat. Drop tablespoon size scoops of the potato mixture into the hot oil. Pan-fry until golden brown, 3 to 4 minutes on each side.
Return to Top
+++
Potato Dumplings
From The Practical Produce Cookbook by Ray and Elsie Hoover
Ingredients:
1 qt. water
1 tsp. salt
5 cups mashed potatoes
1 1/2 cups flour
2 eggs, slightly beaten
1 tsp. baking powder
1 tsp. salt
Directions:
In saucepan, bring water and 1 tsp. salt to a boil. In bowl, combine remaining ingredients; mix until fluffy. Roll into 1-inch balls; drop into gently boiling water. Cook about 7 minutes. Drain; serve warm. Serve with roast beef or gravy.
Return to Top
+++
Cheeseburger Potato Soup
From The Practical Produce Cookbook by Ray and Elsie Hoover
Ingredients:
1 lb. ground beef
3 medium potatoes, peeled and cubed
1/2 cup chopped celery
1/2 cup chopped onion
2 tbsp. chopped green pepper (optional)
1 tbsp. instant beef bouillon
1/2 tsp. salt
1 1/2 cups water
2 1/2 cups milk
3 tbsp. flour
1 cup shredded cheddar or American cheese
Directions:
In a 3-quart saucepan, brown beef; drain off excess fat. Stir in potatoes, celery, onion, pepper, bouillon, salt and water. Cover and cook until vegetables are tender, 15-20 minutes. Blend 1/2 cup milk with flour. Add to saucepan along with remaining milk. Cook and stir until thickened and bubbly. Add cheese and stir just until cheese melts.
Return to Top
+++
Oven French Fried Potatoes
From The Practical Produce Cookbook by Ray and Elsie Hoover
Ingredients:
6 medium potatoes
1/2 cup vegetable oil
salt
Directions:
Cut potatoes into 3/8-inch sticks. Heat oil in a roasting pan in a 450F oven for 3 minutes. Remove pan and spread potatoes in one layer. Bake 25-30 minutes, stirring occasionally. Drain on crumpled paper towels and sprinkle with salt.
Variation: Dip each potato stick into oil and arrange in a single layer on a cookie sheet.
Return to Top
+++
Dave’s Low Country Boil
Ingredients:
1 tbsp. seafood seasoning such as Old Bay, or to taste
5 lbs. potatoes
3 (16 oz.) packages of kielbasa sausage cut into 1 inch rounds
8 ears of corn, silks and husks removed
5 lbs. whole crab, broken into pieces
4 lbs. shrimp, peeled and deveined
Directions:
Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes. Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!
Return to Top
+++
One Pan Healthy Sausage and Veggies
Ingredients:
2 cups (~1 small) red potato
3/4 pound green beans
1 large head of broccoli (~ 1 and 1/2 cups)
1 and 1/2 cups chopped bell peppers (2 large or 6-7 mini sweet bell peppers)
9 ounces smoked sausage (I use turkey or chicken, not ground sausage)
6 tablespoons olive oil
1/4 teaspoon red pepper flakes optional
1 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried parsley
1/4 teaspoon salt
1/4 teaspoon pepper
Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese
Directions:
Preheat the oven to 400 degrees F.
Line a large sheet pan with foil or parchment paper.
Prep the veggies: chop the red potatoes (pretty small pieces here so they will be tender in time), trim the green beans and halve (see video above recipe), chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices.
Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat.
Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.
If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.
Enjoy with rice or quinoa and fresh parsley if desired.
Return to Top
+++
Roasted Purple Potatoes with Cilantro and Garlic
Ingredients:
2 1/2 pounds purple potatoes
3 cloves garlic (minced)
Optional: 2 tablespoons chopped fresh cilantro
4 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 teaspoons fresh leaf thyme (or a generous 1/2 teaspoon dried leaf thyme)
Directions:
Heat oven to 400 F (200 C/Gas 6).
Brush a large rimmed baking pan or roasting pan with olive oil or spray the pan with nonstick cooking spray.
Scrub the potatoes well and peel, if desired. Cut the potatoes into 1-inch pieces.
Toss them in a bowl with the minced garlic, fresh chopped cilantro (if using), olive oil, salt, pepper, and thyme.
Arrange the potatoes in a single layer in the prepared pan.
Roast the potatoes for 20 to 25 minutes, or until browned and tender, occasionally turning.
Return to Top
+++
Michael Anthony’s Fork-Crushed Purple Majesty Potatoes
Adapted from New York Magazine
Submitted by CSA Member Carol Spence
Ingredients:
1 lb. Purple Majesty or other purple potatoes, washed
4 small shallots, minced
2 tbsp. fresh squeezed lemon juice
6 tbsp. good extra virgin olive oil (we used half and it was plenty for us)
sea salt to taste
white pepper to taste
2 tbsp. parsley, chopped
Directions:
In a large pot, cook potatoes with skins on in heavily salted boiling water until tender, approximately 15 minutes. Remove potatoes from pot, and peel them while still warm. Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency. Fold in minced shallots, lemon juice, olive oil, sea salt, and white pepper. Finish with parsley.
Return to Top
+++
Leek Potato Salad
An easy and delicious appetizer for any barbecue occasion!
Link can be found here: https://cravingsjournal.com/potato-salad-with-leeks/
Ingredients:
For the potatoes
1 kg potatoes
For the leeks
2 leeks
Olive oil
Salt and pepper
For the sauce
200 g mayonnaise it can be low fat
100 ml olive oil
1/4 tsp paprika
1 lime juice only
Leaves of fresh oregano
Salt and pepper to taste
100 g capers
Instructions:
For the potatoes
Peel and cut the potatoes. Don’t cut them too small.
Fill a large pot with plenty of water and a tablespoon of water. Drop the potatoes in and they go over medium heat.
Once it starts to boil adjust the heat so that you only see a few bubbles coming up. If the water is too hot the potatoes will start to mash on the outside before cooking all the way through.
Once they’re al dente (once again, we don’t want to make mashed potatoes), strain them and let them dry out.
For the leeks
Discard the dark green tops of the leeks.
Slice the leek in half lengthwise and wash it under running water, moving the layers around so the water can clean it properly.
Slice the leek, discarding the last bit of the base.
Cook the leek over medium heat with olive oil, salt and pepper until it’s soft and starting to become golden.
Let it cool down completely.
For the sauce
Mix the mayonnaise, olive oil, paprika, salt, pepper, lemon jiuce and oregano leaves.
Add the potatoes, leeks, capers and mix.
Return to Top
+++
Vegetarian Shepherd’s Pie
Link can be found here https://pinchofyum.com/vegetarian-shepherds-pie
Ingredients:
2 tablespoons olive oil
One onion
16 ounces fresh mushrooms, sliced
6 carrots, peeled and chopped (about 2 cups)
fresh herbs to taste (I used 1 sprig of rosemary, thyme, and a bay leaf)
2 tablespoons tomato paste
2 tablespoons flour
1/2 cup red wine
1–2 cups veggie broth
1 teaspoon salt (more or less to taste)
2 cups frozen peas (or fresh)
6 Yukon gold potatoes (about 2 pounds)
1/2 cup full fat Greek yogurt
1/4 cup butter or olive oil
salt to taste
Instructions:
Make the mashed potatoes: Peel the potatoes. Boil them until fork tender (you want them to mash easily). Drain, mash, and mix in yogurt and butter. Season to taste. (You can also use the Instant Pot method which is quick and easy! That’s what I do.)
Make the veggies: In a large oven-safe pot, heat the oil over medium heat. Add shallots and sauté until fragrant. Add mushrooms, carrots, and whole herbs (you will pull the herbs out later). Sauté until carrots are softened.
Make the gravy: Add tomato paste and flour to the pot and stir. Pour in the red wine (sizzzzle) and scrape all the browned bits off the bottom of the pan. Let the wine cook out for a minute or two. Slowly add the broth, stirring it in until a gravy starts to form. Season with salt. Simmer over low heat to get it thickened even further.
Bake: Remove the herbs. Stir in the peas, spread the mashed potatoes on top (brush with butter to be extra awesome), and bake for 15 minutes at 350. I finished mine on the broil setting for a few minutes to get it nice and brown on top.
Serve!
UK-CSA 