Potato recipes from our Agriculture Supported Communities program.
Roasted Mashed Potatoes with Goat Cheese
From The Rodale Whole Foods Cookbook
1 3/4 pounds russet (baking) potatoes, well scrubbed, peeled, in stripes, and quartered (lengthwise and crosswise)
3 garlic cloves, peeled
3 scallions, thinly sliced
2 tablespoons olive oil
1 teaspoon coarse (kosher) salt
3/4 cup plus 2 tablespoons whole milk
1 log (3 1/2 to 4 ounces) soft goat cheese
Preheat the oven to 400°F.
In a 9 x 13-inch baking pan, toss the potatoes with the garlic, scallions, oil, and 1/2 teaspoon of the salt. Cover with foil and bake for 30 minutes, or until the potatoes are tender.
In a large saucepan, combine the milk, goat cheese, and the remaining 1/2 teaspoon salt and bring to a simmer over low heat. Add the potatoes, garlic, and scallions and coarsely mash.
Potato and Broccoli Rabe Casserole
1 pound small red potatoes, quartered
salt and freshly ground black pepper, to taste
1/4 cup diced roasted red pepper
1 pound broccoli rabe
12 oz (349 g) lite firm or extra-firm silken tofu (1 package Mori-Nu), drained
1/4 cup (60 ml) plain soy milk
1 clove garlic
2 tablespoons nutritional yeast
1 heaping tablespoon potato starch or cornstarch
1 tablespoon raw cashews or 2 tsp. cashew butter (optional)
1/4 teaspoon onion powder
1/8 teaspoon turmeric
• 3/4 teaspoon salt (or to taste)
• 1/8 teaspoon chipotle chili powder
• 1 teaspoon basil
Preheat oven to 400F. Oil a 2-quart casserole dish. Cut the potatoes into quarters (1/2-inch cubes if they’re large). Place them on a baking sheet lined with a silicone mat or parchment paper. Roast for 15-20 minutes, stirring once, until they are slightly tender and beginning to brown. Remove from oven and transfer to the casserole dish. Season lightly with salt and pepper. Sprinkle with the roasted red pepper.
While the potatoes are baking, prepare the broccoli rabe. Bring a large pot of water to a boil and have ready a large bowl of water and ice. Cut off and discard the broccoli rabe’s thick stems. Chop the leaves and smaller stems into 2-inch pieces. Add about a tablespoon of salt to the boiling water and add the broccoli rabe. Return to a boil and cook until the rabe is tender, about 5 minutes. Drain well and plunge into the prepared ice water. Keep it in the ice water until the potatoes are in the casserole dish. Then, drain the water and dry the greens as best you can (spinning them in a salad spinner helps). Put them on top of the potatoes and sprinkle with salt and pepper if desired.
Place tofu and remaining ingredients in a blender, and puree until very smooth. Pour over the broccoli rabe. Use a spoon to gently open holes through the greens so that the tofu mixture penetrates it. Smooth the top so that tofu layer is even and covers all the rabe.
Bake for 40-50 minutes, or until liquid has thickened. (Shallow baking dishes will take less time than deep ones.) Remove from oven and allow to rest for 10 minutes before slicing and serving.
Low Fat Scalloped Potatoes
The Compassionate Cook Cookbook.
1/4 cup vegan margarine, melted
1 tsp salt
1 tsp pepper
6 tbsp flour
6 medium potatoes, thinly sliced
1 onion, finely chopped
2 cups soy milk
parsley sprigs for garnish
Pre-heat the oven to 350 degrees. With a little of the vegan margarine, lightly grease a 9 inch square baking pan.
Stir the salt and pepper into the flour.
Place 1/3 of the sliced potatoes along the bottom of the pan, followed by 1/3 of the onion, 1/3 of the remaining margarine, and half the flour.
Repeat this layer with 1/3 of the potatoes, 1/3 of the onions, 1/3 of the margarine and the remaining flour. Top this with the rest of the potatoes, onions and margarine.
Pour the soy milk slowly into the pan until it almost covers the top layer. Sprinkle with paprika.
Bake for 1 1/2 to 2 hours, until the potatoes are soft and the milk is thick. Garnish with parsley and serve.
Enjoy your healthy scalloped potatoes!
Herb-Roasted Red Potatoes
Adapted from From Asparagus to Zucchini, edited by Fairshare CSA Coalition
1 pound red potatoes, cut in 1/2 –inch pieces
1-4 cloves garlic, chopped
3-4 tablespoons of your favorite fresh herb: chopped parsley, rosemary, thyme, fennel, dill, etc.
3-4 tablespoons olive oil
Salt and pepper to taste
Heat oven to 350 degrees. Coat potatoes with other ingredients and spread out on a shallow baking dish. Roast until tender, 40-45 minutes. Makes 2-4 servings.
Provencal Summer Potato and Tomato Gratin
Adapted from The Very Best of Recipes for Health by Martha Rose Shulman
2 Garlic Cloves, halved
2 1/2 pounds ripe tomatoes
1 tablespoon olive oil
2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
Salt and pepper
2 pounds potatoes, peeled if desired or scrubbed, sliced about ¼ inch thick
1-2 rosemary sprigs
½ cup tightly packed grated Gruyere cheese
Preheat oven to 400 degrees F. Rub a 3-quart baking dish with one of the garlic halves. Brush the baking dish with some oil. Mince the remaining garlic and toss with the tomatoes and the 1 tablespoon oil. Add the thyme. Season to taste with salt and pepper.
Make 1 layer of half of the potato slices, slightly overlapping, and season generously with salt and pepper. Layer half of the tomatoes over the potatoes. Place the rosemary on top. Repeat the layers with the remaining potatoes and tomatoes. Be sure to season each layer generously with salt and pepper. Pour any juices left in the tomato bowl over the vegetables.
Bring 1 cup of water to a boil over high heat and carefully pour into the baking dish. Bake for 45 minutes, checking after 30 minutes and pressing the potatoes down into the liquid with the back of a spoon. Remove from the oven. Press the potatoes down into the liquid, sprinkle on the cheese, and bake for another 30 to 45 minutes, until most of the liquid has been absorbed by the potatoes and the gratin is lightly browned. Serve hot or warm.
Freezing Mashed Potatoes
Feeling overwhelmed with potatoes? Our Executive Director, Mark Smallwood, suggests freezing them. It’s easy and you can use them in your own time!
2 lbs potatoes, washed, peeled and quartered
3 tablespoons butter (more to taste)
1 cup warm milk
Salt and pepper
Quart size zippered freezer bags
Sour Cream or Cream cheese
Put potatoes in a large pot and cover with cold water and 1 teaspoon of salt. Bring to a boil, then reduce heat and simmer until potatoes are tender when pierced with a fork (15-20 minutes) Drain and return potatoes in pot to stove over low heat. Add butter and warm milk while mashing. Season with salt and pepper to your taste.
To freeze, fill freezer bags with 1-1/2 to 2 cups of mashed potatoes. Flatten and push out all the air before zipping up. Label and store flat in the freezer. (Quart size are a nice meal size quantity for storage of most produce in the freezer.) When thawing, put in microwave at 50% power for a minute at a time. Stir after each minute. And add 1-2 tablespoons of sour cream or cream cheese for each 2 cups of potatoes.
Potato, Corn, and Leek Chowder
From Cooking Light August 2006 via www.myrecipes.com
Submitted by ASC member, Stacy Glackin (Thanks, Stacy!)
This soup ends up being a good source of three blood pressure-lowering minerals since the milk adds calcium and the potatoes deliver a dose of potassium, as well as magnesium. Yield: 6 servings (serving size: 1- 1/3 cups)
2 tablespoons butter
1 tablespoon olive oil
1- 1/2 cups coarsely chopped leek (about 1 large)
1/2 cup finely chopped celery
1/2 cup finely chopped red bell pepper
2 cups whole milk
3 tablespoons all-purpose flour
3 cups fat-free, less-sodium chicken broth
2 cups fresh corn kernels (about 4 ears)
2 pounds cubed peeled Yukon gold or red potato
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley
3 tablespoons chopped fresh chives
Preparation Heat butter and oil in a large Dutch oven over medium heat. Add leek, celery, and bell pepper; cook 4 minutes or until vegetables are tender, stirring frequently. Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to pan, stirring constantly. Stir in broth, corn, potato, salt, and freshly ground black pepper; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. Stir in parsley and chives. Note: Serve with hot sauce.
Roasted Potatoes and Leeks
Submitted by ASC Intern Erica Parker
*Ghee (or oil you like to cook with)
*Note: Ghee is clarified butter and is available in certain grocery stores or Indian food stores. You can also make it at home by boiling butter and removing the residue.
Wash potatoes and leeks. Cut potatoes into 3/4-inch chunks or larger. Cut leeks into chunks of similar size to the potatoes. Melt adequate amount of ghee/oil in a large pot on low heat to coat potatoes and leeks. Preheat oven to 400-degrees Fahrenheit. Put the potatoes and leeks in the pot and coat with ghee/oil. Add curry powder, paprika, salt, and pepper to taste. You can really use whatever spices you like for this. Spread out potatoes and leeks on baking sheet and cook for 30 minutes or until potatoes reach desired doneness. Enjoy!
Potato Leek Soup
It’s a classic and perfect for our shares this week! Makes about 4 cups, serving 2 generously.
2 large leeks (white and pale green part), split lengthwise, washed well, and chopped
1 tablespoon unsalted butter
1-1/2 cups water
1 cup chicken broth
1 pound boiling potatoes
2 tablespoons minced fresh parsley leaves
In a large heavy saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, peeled and cut into 1/2-inch dice, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender purée 1 cup of the soup, stir the purée into the remaining soup with the parsley, and season the soup with salt and pepper.
Submitted by ASC Intern Sam Moll (Sam's favorite thing to eat!)
Make this as a hefty breakfast or a twist on dinner. Alter amounts used based on how many servings needed.
Spices: Salt, Pepper, Chili Powder, Thyme
Sauté the onions in canola oil till translucent then add potatoes. Cook for 15 minutes on medium heat and add the peppers, corn (remove from the cob) and spices. Heat 2 tortillas per person lightly in the oven. Fry 2 eggs/person over easy-medium. Place tortillas on the plate then top potato mix, beans, eggs, sour cream and chopped tomatoes. Enjoy!
Creamy Potato Salad
Adapted from Williams-Sonoma Complete Seasonal Cookbook
3 lb red potatoes, unpeeled
1/3 cup plain yogurt
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
3 tablespoons fresh lemon juice
1 bunch scallions, thinly sliced
2 celery stalks, finely chopped
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh basil
Salt and pepper
Bring a large pot three-fourths full of salted water to a boil over high heat. Add the potatoes and boil until tender when pierced with a fork, 15-20 minutes. Drain and let cool in the refrigerator for at least 1 hour. Cut the potatoes into 3/4 inch dice.
In a large bowl, stir together the yogurt, mayonnaise, sour cream, mustard, lemon juice, scallions, celery and the chopped parsley, mint and basil. Add the potatoes. Season to taste with salt and pepper and toss gently to mix.
Corn and Red Potato Chowder with Bacon
From The Rodale Whole Foods Cookbook
6 cups chicken broth
5 medium ears corn, kernels removed (about 4 cups) and cobs reserved
1-1/2 pounds red potatoes, diced (about 4 cups)
4 slices bacon, finely chopped
1 medium onion, diced
1/4 cup butter (1/2 stick), cut into 4 pieces
1/4 cup flour
4 cups milk
1 medium bell pepper, diced
1/4 cup fresh basil leaves, finely chopped
Salt and pepper
In a large saucepan, combine the broth, corn cobs, and potatoes. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the potatoes are tender, about 10 minutes. Meanwhile, in a large heavy-bottomed soup pot, cook the bacon until crisp, 10 to 12 minutes. Add the onion, and cook until beginning to soften and brown at the edges, about 5 minutes. Add the corn kernels and cook until deep yellow and soft, about 5 minutes. Add the butter. When melted, add the flour and cook, stirring constantly, until evenly distributed and just beginning to brown, about 2 minutes.
When the potatoes are cooked, discard the corn cobs. Add the potatoes and broth to the pot with the corn. Add the milk and bring to a boil over medium heat. Reduce the heat to medium-low, and simmer until thickened, about 2 minutes. Add the bell pepper and basil, and stir to combine. Season with salt and pepper to taste.
Potato and Leek Gratin with Cumin
Adapted from The Very Best Recipes for Health
1 garlic clove, halved
1 tablespoon extra virgin olive oil
2-3 leeks, white and light-green parts only, halved lengthwise, sliced crosswise and well washed
Salt and pepper
1 teaspoon cumin seeds, lightly toasted and crushed
2 pounds potatoes, sliced 1/4 inch thick
3/4 cup grated Gruyere or Swiss cheese
2-1/3 cup milk
Preheat the oven to 375 degrees F. Rub the inside of a 2-quart baking dish with the cut side of the garlic clove. Brush the dish lightly with some oil. Heat the 1 tablespoon olive oil in a large, heavy nonstick skillet over medium heat. Add the leeks. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt and pepper to taste. Stir in the cumin. Stir together for 30 seconds and remove from the heat.
Place the potatoes in a large bowl and season generously with salt and pepper. Add the leek mixture and half of the cheese, and toss together. Arrange in the baking dish in an even layer. Pour in the milk. Set the baking dish on a baking sheet and place in the oven. Bake the gratin for 45 minutes, checking after 30 minutes and pressing the potatoes down into the milk with the back of a spoon if necessary. Remove from the oven. Gently press the potatoes down into the liquid. Sprinkle the remaining cheese over the top and bake for another 30 to 45 minutes, or until nicely browned. Cook for 10-15 minutes before serving.