Potatoes

Recipe List:
Turnip and Potato Patties
Potato Chips
Zucchini and Feta Fritatta (with Potato)
Poblano, Corn, and Potato Gratin
Turnip and Potato Puree
Grilled Fingerling Potatoes with Crema and Chile Powder
Chunky Potato Salad
Cheesy Potato Cakes
Potato Dumplings
Cheeseburger Potato Soup


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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.

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Potato Chips

Potato chips in the microwave? Here’s a recipe that shows how…

http://www.foodgal.com/2010/01/microwave-potato-chips-really/

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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