Potatoes Galore!

Each week, we have been receiving at least 2 pounds of potatoes in our CSA boxes. They are absolutely delicious, probably the freshest potatoes I’ve ever tasted! I’m a huge fan of Hilltop Farm’s red potatoes- they are perfect to roast, mash, or include in a summer potato salad. The following potato recipes are compliments of Leslie, one of Farmer Fred’s awesome employees at Hilltop Farm. These are simple to make, and a great variation from a typical white baked potato.

Do you have a favorite local potato recipe? Post it here!

Mustard Roasted Potatoes

I tried the mustard roasted potatoes this past weekend, and served them with barbeque chicken tenders, garden salad, and roasted yellow squash. Enjoy!

Ingredients:
2lbs potatoes
2 spring onions (or 1 small onion)- chopped
3 garlic cloves -minced
2 tbsp olive oil
2 tbsp lemon juice (I used lime juice and it still tasted great!)
1/2 cup Dijon mustard
2 tbsp melted butter (or alternative like Best Life butter)
3 tbsp fresh thyme- chopped
3 tbsp fresh Rosemary- chopped
Salt & pepper to taste

Preparation:

1. Combine olive oil, melted butter, lemon juice, onion, garlic, mustard, thyme, Rosemary, salt, and pepper in a bowl and mix well.

2. Cut washed potatoes into small chunks and toss in dressing.

 

3. Bake at 425 degrees for 40 minutes stirring about half way through.

Olde American Potato Salad

This dish is a creative a healthy dish to bring to summer cookouts! It is a great way to introduce new kinds of potatoes to your friends and family, instead of sticking with the same ol’ white potato.

Ingredients:
2 lbs potatoes: Red, Yukon Gold, Blues
3 cloves garlic- minced
4 tbsp fresh dill
4 tbsp fresh sage- chopped
4 tbsp fresh parsley- chopped
1/2 cup olive oil
1/4 cup white wine vinegar
2 tbsp lemon juice (and a hint of zest)
Salt and pepper to taste

Preparation:

  1. Wash, cut and boil potatoes until tender. Drain water and let cool. Set aside.
  2. In a small sauce pan over medium heat, lightly brown the minced garlic in olive oil or a tbsp of butter.
  3. In a serving bowl combine dill, chopped sage, chopped parsley, olive oil, vinegar, lemon juice (and zest), and salt & pepper. Add cooked garlic and stir to combine.
  4. Cut cooled potatoes into smaller chunks and toss in dressing. Chill potato salad for at least 2 hrs or refrigerate overnight.
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2 Comments »

  1. Ashley, I’m loving those blue potatoes! As a busy working mom, I really appreciate all of the detailed photos and inspiring ideas–I know my kids will love that apple coffee cake. Can’t wait to read your next recipe! Alice

  2. Thanks Alice! I am so glad you like the blog, and the recipes! I have been lucky to find some simple yet healthy recipes to use for my project so far, enjoy!

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