Category: Gourmet Potato

Ingredients
1 teaspoon paprika( Spanish smoked, or Hungarian Sweet)
3/4 teaspoon kosher salt; more to taste
5 tablespoon extra-virgin olive oil
1 1/2 lb WPF Rose Gold Potatoes (3-4 medium)
freshly ground pepper

Directions
Cut the potatoes in half, then cut them in thick slices lengthwise, 1/2-3/4 wide. Stack the slices and cut them in half lengthwise, then cut crosswise to get 3/4 wide pieces. Heat 4T. of the oil in a large skillet, preferably cast iron, over medium-high heat. When the oil is hot, add the potatoes and stir immediately to coat them with the oil. Sprinkle with the 3/4t. salt, and stir again. Fry the potatoes, stirring frequently, until they’re tender in the center and nicely browned on the outside 25-30 minutes. (If the potatoes seem to be browning too fast, reduce the heat to medium or med-low.) Turn off the heat. Push the potatoes to one side of the pan and pour the remaining Tbsp. of oil into the empty space in the pan.Stir the paprika into the oil and let sizzle for about 5 seconds. Stir the potatoes into the paprika oil until well coated. Stir in several grinds of pepper. Salt to taste. Serve hot, serves 4-6. From Fine Cooking, March 2006

Ingredients
freshly gorund pepper
6 tablespoon white wine vinegar
1 large yellow onion, peeled and thinly sliced
12 thick slices of bacon
salt
6-8 medium Yukon Gold potatoes
1/4 cup chopped fresh parsley leaves

Directions
Put potatoes in a large pot, cover with cold water and add a generous pinch of salt. Bring to a boil over medium-high heat, reduct heat to medium, and gently boil until potatoes are tender when pierced with the tip of a knife, 15-20 minutes. Meanwhile, cook bacon in a large skillet over med. heat until crisp, 10-15 minutes. Drain on paper towels, setting skillet with rendered fat aside. Crumble bacon into large pieces. Drain potatoes, peel while still hot, and cut into 1 cubes. Put potatoes into large warm serving bowl and add bacon and onions. Return skillet with bacon fat to med-high heat and heat until hot. Carefully add vinegar, salt & pepper to taste. Pour hot dressing over potato mixture and toss well. Adjust seasonings. Garnish with parsley. Serve warm. Serves 6-8 From James Beard’s American Cookery

Ingredients
salt and freshly ground pepper
2 lb potatoes, peeled
4 eggs, beaten
1 tablespoon freshly squeezed lemon juice
1 large yellow onion
1/8 teaspoon baking powder
oil for frying

Directions
Using the large holes of a grater, grate the onion into a bowl. Add lemon juice and eggs, and mix well. Using the same grater, grate the potatoes into the bowl. After each potato is grated, stir to mix well. The lemon juice should keep the potatoes from darkening. When the potatoes are grated, add salt and pepper to taste. Add the baking powder just before frying. Add oil liberally to a heavy skillet (olive oil is best for this). Heat the oil over medium high until it is just below the smoking stage. Use a large soup spoon to drop the potato mixture into the hot oil, about 1/4c. at a time. Flatten the cakes gently with the back of the spoon. Fry on one side until brown and crisp, then turn and fry on the other side. Remove from the pan and drain on paper towels. Add a dollop of applesauce and serve. Serves 6-8 From Nancy Harmon Jenkins

Ingredients
salt
pepper
1 Garlic head, peeled
1 1/2 liter All Blue, or other moist potatoes, quartered
butter
Half-n-Half, or cream (optional)

Directions
Cover quartered potatoes and a head of peeled garlic in water, boil until tender, and drain. Immediately mash with a hand masher to your desired smoothness. Add salt, pepper, butter, and if desired, a little cream. Serves 2 From Fine Cooking, March 2006

Ingredients
2 tablespoon finely chopped parsley
salt
2 tablespoon flour
2 lb potatoes
1 clove garlic, crushed or minced
2 large eggs

Directions
Beat ingredients together until smooth. Form into 10-12 balls and place in a well-buttered baking dish. Brush lightly with melted butter and sprinkle with paprika. Bake at 375 degrees for about 25 minutes or until puffed and lightly browned.

Ingredients
1/4 cup Parmesian Cheese
Freshly Ground Black Pepper
Sea Salt
3 cup Multi-Colored Potatoes Thinly Sliced
1 Large Ball Mozerella Cheese (Pulled to Shreds)
6 Large Garlic Cloves (Sliced)
2 cup Sweet Onion
1 tablespoon Chopped Fresh Rosemary
1/4 cup Olive Oil
1/4 cup Chopped Fresh Rosemary
1 lb Whole Wheat Pizza Dough

Directions
Preheat oven to 500 degrees. On a floured surface, shape dough into a rectangle and roll it out slightly. Lift dough onto a well-oiled baking sheet (an 18 by 13 baking sheet works best) and press the dough to fit into all corners of the pan. Heat oil in a large skillet over medium high heat. Add 1/4 cup rosemary and cook for 1 minute. Add onions and stir to coat. Cook until onions have softened a bit, but are not browned at all (4 to 5 minutes). Add garlic and cook until garlic is softened (2 to 3 minutes). Remove pan from heat, and stir in 1/2 teaspoon sea salt and 1/4 teaspoon pepper. Use a slotted spoon to remove onion, garlic and rosemary mixture from the pan and spread it onto the pizza base to within 1/2-inch of the edge of the base on all sides. Spread shredded mozzarella cheese evenly over the top of the onions. Put potatoes into the pan with the oil that remained from cooking onions and garlic. Season with salt and pepper and toss to coat evenly with oil and seasoning. Arrange the potatoes over the mozzarella. Bake pizza for 20 minutes. Take the pan out of the oven, sprinkle Parmesan cheese and last tablespoon of rosemary over the top of the pizza. Finishing baking cheese is melted and golden brown (3 to 4 minutes). Cut and serve hot.

Ingredients
1 large red onion
1 medium potato, boiled until soft
2 ounce fresh fiddleheads, steamed for 10 minutes
3 tablespoon olive oil
6 large eggs
3/4 cup parmesan cheese.

Directions
Set aside the fiddleheads to cool. Slice the potatoes and set aside to cool. Cut the onion in 1/4 inch slices and saute with 3 T olive oil in skillet on med heat until softened and caramelized, about 20 minutes. Set aside to cool, leaving oil in skillet. Whisk eggs together and stir in parmesan cheese, cooled fiddleheads, potatoes and onion. Carefully mix together. Heat skillet on med-high heat until drop of water sizzles. Turn to med-low and pour in the egg and vegetable mixture. Cook slowly until edges are done and the middle is still runny, put under broiler for 2 minutes. Turn out on serving platter and serve immediately or at room temperature. From Yankee Magazine, Spring, 2005 This wild green unfurled stem of the ostrich fern is much celebrated in Maine and the Northeast, ready for picking when the tulips and forsythia start to bloom.

Ingredients
2 lb small new potatoes
2 tablespoon white-wine vinegar
1 tablespoon minced shallot
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoon extra-virgin olive oil
1 cup peas
1/3 cup chopped or torn fresh mint leaves

Directions
Cover potatoes with cold salted water in 3-quart saucepan. Then simmer, covered, until tender, 10-15 minutes. While potatoes are cooking, whisk together vinegar, shallot, salt, and pepper in a large serving bowl. Drain potatoes and halve or quarter if desired. Add to vinegar mixture while warm and toss to coat. Add oil, peas, and mint and toss to combine. Season with salt and pepper and serve warm or at room temperature. Makes 6 side-dish servings. From Epicurious.com

Ingredients
6 thyme sprigs
6 slices bacon, coarsley chopped
1 bay leaf
salt and freshly ground pepper
2 teaspoon Olive Oil
4 thin-skinned med. potatoes, like Carola or Yukon Gold, skin on, sliced 3/4 in. thic
1/2 cup sour cream
2 tablespoon minced chives (optional)

Directions
Heat oven to 375 degrees. Toss potatoes in oil and 1/2 t. salt. Spread on a rimmed baking sheet and bake uncovered until tender, about 35 minutes. Transfer to a pot with a tight-fitting lid. Pour 1c. boiling water into baking sheet and swirl to deglaze, then pour into pot with potatoes. Add bay leaf, thyme and 5c. boiling water, cover tightly, and set aside for 1 hour. Remove bay leaf and thyme sprigs. Using a hand blender or working in batches in a blender, puree soup until smooth, adding more boiling water if mixture is too thick. Season with salt & pepper, keeping in mind that the bacon garnish will be salty. Just before serving, cook bacon in skillet over medium-low heat until crisp but not hard. Set aside, reserving fat. Reheat soup over low heat. Pour hot soup into bowls and gently place a dollop of sour cream on top. Spoon about 1/2tsp. bacon fat on top and sprinkle with bacon bits and chives, if using. Yields 6-8 servings. Rob Evans, Chef, Hugo’s Restaurant

Ingredients
2 medium red onions, sliced into 1/2 inch thick circles
8-10 Rose Finn Apple Fingerlings
1/2 teaspoon dried chili flakes
1 teaspoon sea salt, plus more as needed
3 tablespoon extra-virgin olive oil
2 navel oranges
2 5′ sprigs fresh rosemary, plus 3/4 tsp. minced
8 chicken thighs, trimmed of excess fat and skin.

Directions
Heat oven to 425 degrees. Finely grate 1 t. orange zest. Stir together the zest, oil, salt and chili flakes in small bowl. On one end of a rimmed baking sheet, toss 1T. of the oil mixture with the potatoes, onions, and 1 sprig rosemary; separate the onions into rings and spread the onions and potatoes into a single layer as much as possible. At other end of baking sheet, arrange the chicken skin side up and brush the tops of the chicken thighs with the remaining oil mixture. Tuck the remaining rosemary sprig between a couple of thighs and sprinkle thighs and vegetables lightly with salt. Roast for 20 minutes. Baste chicken and stir the potatoes and onions. Continue to roast, basting and stirring every 10 minutes, until browned in spots, about 30 minutes more. Peel the oranges with a sharp knife, making sure you’ve removed the pith and membranes. Slice crosswise into roughly 1/2 circles and then chop into roughly 1/2 pieces, discarding any thick center membranes. Transfer to small bowl and stir in 1/4tsp. of minced rosemary. When the chicken is done, remove the rosemary sprigs from the pan and discard. Stir the potatoes and onions, transfer with a slotted spoon to a serving bowl, and stir in the remaining 1/2 tsp. minced rosemary. Baste the chicken and transfer to a serving platter, top with the orange mixture and serve hot. From Fine Cooking, March 2006