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Fiddlehead and Potato Frittata

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.

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New Potato Salad with Peas

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

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Rob Evans’ Potato Soup with Sour Cream and Bacon

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

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Chicken thighs roasted w/Rosemary, Red onions,fing

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

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Rosemary-roasted mashed potatoes

Ingredients
8 cup (2 lbs) dry potatoes cut into 1-inch cubes
1 tablespoon olive oil
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon freshly ground black pepper
cooking spray
3/4 cup hot water
1/4 cup chopped green onion
1/4 cup grated fresh Parmesan cheese
1/4 teaspoon garlic powder
8 ounce container sour cream

Directions
Preheat oven to 425 degrees. Combine first 5 ingredients in a shallow roasting pan coated with cooking spray; toss well to coat. Bake at 425 for 30 minutes or until tender. Combine water and remaining ingredients in a large bowl; add potato mixture. Mash with a potato masher to desired consistency. Serve immediately. Yields 6- 3/4 cup servings.

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Jodi Diane’s Potato Latkes

Ingredients
1 medium onion
2 lb potatoes, peeled and shredded fine
3 eggs, beaten in a small bowl
2/3 cup flour or matzo meal
2 tablespoon kosher salt
1 teaspoon pepper
vegetable oil for frying

Directions
Mince onions until very fine and mix with the shredded potatoes. Add eggs to potatoes and mix. Add flour, salt and pepper and stir. Heat 1/2 inch of oil in a fry pan until hot. Drop tablespoonfuls of batter into the pan and fry until golden. Flip and fry until golden on the other side. Drain on paper towels and serve hot. From the Newark (NJ) Star Ledger

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Skinny Scalloped Potatoes

Ingredients
3 lb potatoes, cut 1/8 in. thick
2 tablespoon unsalted butter
3 large garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
8 ounce grated Swiss cheese (can be decreased to reduce fat)
10 ounce chicken stock

Directions
Grease a 9 x 13 pan with half of the butter. Assemble the scallop in 4 layers, using 1/4 of the ingredients each time. Pour broth over the top, dot with butter and bake at 375 degrees for 90 minutes. Long Weekends, by Lee Bailey

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Colcannon

Ingredients
1/2 teaspoon white pepper
1 teaspoon salt
1 tablespoon parsley, chopped
1-2 cloves minced garlic
1 cup heavy cream or milk
4 Large potatoes, peeled and diced
1 cup chopped green cabbage
1 leek, diced

Directions
In a heavy oven proof saucepan boil cream, potatoes, salt, pepper and garlic for 5 minutes. In a separate pan cook vegetables until tender. Combine with potatoes and bake at 400 for 20 minutes.

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Classic Roasted Potatoes

Ingredients
1 tablespoon chopped fresh thyme or rosemary (optiional)
3 tablespoon olive oil, melted butter, or duck fat
2 lb waxy potatoes, left whole if small, halved or cut into chunks, if large
1 teaspoon coarse salt
Plenty of fresh ground black pepper

Directions
Heat the oven to 375 degrees. Spread the potatoes in a single layer in a medium roasting pan or rimmed baking sheet. Drizzle with the oil, season with the herbs, salt, and pepper, and toss to coat well. Roast, tossing with a spatula a few times to prevent sticking, until the potatoes are very tender throughout and the skins are somewhat shriveled and crisp, 50-60 minutes, depending on their size and variety. Serve hot.