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Recipes
3 lbs baby new potatoes
½ cup powdered almonds*
2 T almond oil
2 T cilantro, minced
2 ea Jalapeno peppers, seeded and minced
2 T grated ginger
Salt, pepper and lemon juice
Steam potatoes just until tender (approx. 15 minutes). Set them aside. Combine oil, peppers, ginger, almonds and cilantro in large bowl. Add potatoes and toss till well coated. Season with salt and pepper. Sprinkle with lemon juice. Spear potatoes with cocktail sticks. Place on platter. Serve hot or keep warm in 250° oven for up to 30 minutes.
*To powder almonds, place blanched almonds in a food processor and pulsate until they are powder. This is optional; may use chopped almonds.
Artichoke & Crab Stuffed Potatoes
4 large Yukon gold potatoes
¼ cup milk
1/3 cup thinly sliced green onions
2 tsp. minced fresh garlic
¾ cup high quality shredded parmesan cheese (extra for sprinkling)
1 can (13-14 oz.) artichoke heart quarters, drained well and coarsely chopped
3 oz. cream cheese
¼ cup mayonnaise
1 Tbsp. minced pickled jalapenos
1 lb. crab meat
Preheat oven to 400 degrees. Wash and prick the potatoes and bake for 45-55 minutes or until very tender and baked through. Remove from oven and let sit 10 minutes. Meanwhile, place the cream cheese, milk, mayonnaise, green onions, jalapenos and garlic in a mixing bowl and mix with a whip attachment until combined.
After potatoes have cooled 10 minutes, cut the top off the potato (lengthwise) and scoop out the hot potato with a spoon, leaving a ½ inch shell. Add the potato pulp to the mixing bowl and mix with whip attachment until combined. Stir in ¾ cup parmesan cheese, crab meat and artichokes. Scoop the mixture back into the potato shells, piling up and dividing evenly. Sprinkle with extra parmesan for a pretty top. Place potatoes on a baking sheet and bake for about 20 - 25 minutes or until golden and heated through.
Note: If you want to make these in advance, bring them to room temperature for 45 minutes before baking.
Basil-Tomato Vinaigrette Topping for Potatoes
¼ t salt
¼ cup red onion
3 T red wine vinegar
¼ t black pepper
1/3 cup extra virgin olive oil
1 medium ripe tomato cut into small pieces
1 T fresh basil, chopped
In a medium bowl, combine onion, vinegar, salt and pepper. Let stand for 15 minutes. Whisk n olive oil. Stir in tomato and basil. refrigerate for at least 1 hour. Season with more salt and pepper if desired. Thoroughly mix before using. serve at room temperature, 1-2 T per serving.
Makes about 1 ¼ cups. Great as a topping for baked potatoes, salads or as a marinade over vegetables.
Cheese Potato Soup
6 cups pared and diced Skagit Valley's Best
Red Potatoes
2 T butter
3 celery stalks diced
1 small onion diced small
4 cups chicken broth
4 cups milk
1 ½ t salt (or as desired for taste)
¼ t pepper
¼
t paprika
1 - 2 T cornstarch
2 cups shredded sharp cheddar cheese
In large saucepan, heat and melt butter. Sauté celery and onions until tender then add to melted butter. Stir in milk, salt, pepper, paprika, chicken broth and cornstarch. (Mix cornstarch in bowl with a little water to prevent lumps, before adding to saucepan mixture.) Add potatoes. Bring mixture to a boil and do not stir for one minute to let the starch thicken the soup slightly. Add cheese and heat through. The longer the soup cooks, the better the flavor!
2 pounds Skagit Valley's Best potatoes
10 - 12 oz chicken broth (fat free, low sodium can be substituted)
2 T butter (unsalted can be substituted)
½ t salt
½ t paprika
pinch of parsley flakes
Scrub potatoes in cold water. Peel potatoes (if desired) and then slice in quarters. Bring a large pan of water to boil. Place potatoes in boiling water and cook for 20 minutes or until soft when pierced with a fork. Drain and allow to cool slightly. Heat chicken broth until steaming. Place potatoes in bowl and mix until soft and fluffy. Slowly add chicken broth. Add butter, salt, paprika, parsley and continue beating to desired consistency. A little bit of milk can be added for creamier potatoes.
2 lbs Skagit Valley's Best Yukon Gold potatoes
(about 6 medium potatoes)
¾ cup shredded Gruyere cheese minced fresh chives or parsley for garnish, pinch of salt
2 cups chopped onion
½ cup milk or half & half
4
Tbsp. salted butter
1/4
cup dry sherry
1/4 tsp ground white pepper
¾ tsp salt (more or less to taste)
2 T salted butter
Place potatoes in a very large pot and cover with water at least 3 inches above potatoes. Add a pinch of salt. Bring to a boil, then reduce heat and cook on a low boil until they are tender.
Meanwhile in another large non-stick skillet, heat the 2 T butter over medium heat. Add onions and sauté for about 10-15 minutes until caramelized to a golden brown. Add sherry and sauté ½ to1 minute more until liquid has evaporated; remove from heat. While potatoes are cooking, combine in a small pan over low heat the milk, pepper, 4 T butter and the salt. Heat until the butter is melted and the milk is warm. Do not boil! Keep warm.
When potatoes are cooked to tender, drain them well. Return them to the pot. Shake pot over low heat about 30 seconds to dry out any remaining water. Remove from the heat and add half the hot liquid mixture. (Both potatoes and the liquid must be hot). With a heavy duty whisk or masher, mash the potatoes. Then add remaining liquid and whip/mash up the potatoes till they are fluffy. Fold in the onions and shredded cheese. Mount potatoes in a large warm bowl. Sprinkle with minced chives, parsley or canned crispy onions.
Broil for 7 to 8 minutes or until heated through.
Servings: 4
4 large red potatoes*
3 garlic cloves, peeled and crushed
¾ cup warm chicken stock
salt and pepper
Scrub potatoes, slice in quarters and place in heavy, medium saucepan. Add garlic and salt, cover with cold water. Cook for 15 to 20 minutes or until tender when pierced with a fork. Drain potatoes and garlic well. Add chicken stock and mash together. Stir in butter. Season with salt. A little bit of milk can be added for creamier potatoes.
Preheat oven to 400 °
Wash and scrub large potatoes and cut into strips to desired thickness. Peel prior to cutting, if desired.
Beat two egg whites and mix in salt, fresh pepper and paprika to taste. Use chili powder or other spice if desired.
Coat the potato slices and place on cookie sheet sprayed with non-stick spray.
Cook for 20 minutes, turning once. Then place under the broiler for an additional 15 minutes, turning once. This gives them a crunchy outside.
4 medium Skagit Valley's Best Red Potatoes sliced ¼ " thick & microwaved 6 to 10 minutes until tender
1 lb London broil, thinly sliced
1 T garlic pepper
2 T olive oil
1 green bell pepper, cut into thin strips
While potatoes cook, toss beef with garlic pepper and heat oil in large skillet over high heat; add beef and toss 3 minutes. Remove beef. Add green pepper to skillet; toss 3 minutes. Add potatoes; sauté 5 minutes. Add beef; toss until heated through. Salt to taste.
20 minutes prep time. Servings: 4
1 small white potato, shredded
1 egg, beaten
3 cups flour
½ cup sugar
2 t baking powder
¼ t salt
½ cup orange juice concentrate
¼ c water
¼-½ cup orange marmalade
¼ cup vegetable oil
Cook the shredded potato in just enough water to cover it, for 10 minutes. Cool and drain. Combine cooled and drained potato with orange juice concentrate, water, marmalade, oil and egg. In a large bowl sift together the flour, sugar, baking powder and salt. Add the liquid ingredients and stir just until combined. Spoon batter in to 3 greased mini loaf pans and bake at 350° for 30-35 minutes or until tester comes out clean. Cool in pans for 10 minutes then remove from pan and let cool.
5 medium Skagit Valley's Best Red or Yellow potatoes, peeled and diced.
Sauce mixture:
2 onions, chopped small
2 T margarine or butter
2 T flour
½ t salt, ½ t pepper
1 cup half and half
1 T mustard
½ cup real mayonnaise
4-5 slices bacon cooked and crumbled
Cook potatoes until tender. Melt margarine/butter in pan, sauté onion. Sprinkle with flour, add salt and pepper. Slowly add cream. Stirring constantly until thickened. Remove from heat and cool slightly. Add mustard and mayonnaise. Stir until well blended. Turn potatoes into slightly greased casserole dish. Cover with sauce. Bake at 350° for 30 minutes. Sprinkle with bacon and serve. May use chopped almonds.
Roasted Red Potatoes with Herbs
Servings (24)
9 lbs of Skagit Valley's Best Red potatoes, cut into 1 to 1 ½ inch pieces.
1 ½ qt. of carrots, thinly sliced
3 cups of dry white wine or chicken broth
1/3 cup of olive oil
2 T fresh sage leaves
1/3 cup of garlic, minced
2 T fresh rosemary, chopped
2 T fresh thyme, chopped
2 T salt
2 T coarsely ground pepper
3/4 cup parsley, chopped
Toss all ingredients, except parsley in 12x20x2" baking pan. Roast at 375 ° for 1 hour or until potatoes are cooked and browned; stir every 15 - 20 minutes. Toss with parsley and serve.
Sassy Red Chili & Chive Jo Jo's
3 large Washington Red potatoes (2-2 ½ lbs total)
2 Tbsp thinly sliced fresh chives
1 ½ tsp. salt
1 tsp ground coriander
2 Tbsp. olive oil
1 Tbsp. chili powder
¼ tsp. black pepper
2 Tbsp. sour cream
Preheat oven to 475 degrees. Cut each potato (washed and unpeeled) in half, lengthwise and then cut each half into 3 long wedges, making 6 wedges per potato. In a small bowl, mix together the salt, chili powder, coriander, pepper and chives. Set aside. In a large bowl, whisk together the olive oil and sour cream. Add potatoes to bowl and toss to coat well. Sprinkle in the chili mixture and then toss again, coating potatoes evenly with spices. Place potatoes skin side down on a lightly pan-sprayed baking sheet. Bake in the preheated oven for about 20 minutes or until lightly browned.
Serve with sour cream, salsa!
6 medium red potatoes
2 t butter
1 t dry white wine
1 cup chopped cooked chicken breast or cooked bacon pieces.
¼ cup sun dried tomatoes
¼ cup shredded Swiss cheese
2 T chopped green onion
½ t dried, crushed thyme leaves
½ t salt
¼ t ground pepper
Boil potatoes until tender. cut in half. If necessary, cut bottom so potato will stay upright. Scoop out fleshy art of potatoes; reserve ½ cup. Leave ¼ to ½ inch along edges and bottom. Sauté onions in butter, stir in wine and then add chicken or bacon pieces, reserved potatoes, tomatoes, Swiss cheese and seasonings. Mix well. Spoon mixture into hollow of potatoes. Bake at 375°F for 2 - 15 minutes or until thoroughly heated. Makes 12 servings.
2 medium Skagit Valley's Best Red potatoes
2 T vegetable oil
½ cup shredded Monterey Jack cheese
½ cup shredded Cheddar cheese
½ cup sour cream
1 pkg. (3 oz.) cream cheese, softened
1/3 cup minced green onions
1 garlic clove, minced
½ t salt; ¼ t pepper
6 slices bacon, cooked and crumbled
Pierce potatoes, rub skins with oil. Place in baking dish and bake uncovered for 45 - 50 minutes or until tender at 400°. Allow to cool.
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