1 ½ -2 pounds fingerling potatoes, unpeeled, cut into 3/4'-1' pieces
1 ½ teaspoons kosher salt plus more for seasoning
4 ½ tablespoons (or more) extra-virgin olive oil, divided
1 tablespoons brown mustard seeds
1-2 medium leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4' slices (about 2-1/2 cups)
1 ½ teaspoons (or more) white wine vinegar
1 ½ tablespoon Dijon mustard
Freshly ground black pepper
Place potatoes in a large pot. Add enough cold water to cover by 3". Stir in 1 teaspoons salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain. Transfer to a large rimmed baking sheet and let cool slightly.
Heat 1 ½ tablespoons oil in a small skillet over medium-high heat. Add mustard seeds to skillet and cook, stirring occasionally, until seeds start to pop, about 2 minutes. Pour oil with seeds into a large bowl.
Heat 1 tablespoon oil in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring occasionally, until just tender, 10-12 minutes.
Wisk 2 tablespoons oil, vinegar, Dijon mustard, and 1 ½ tablespoon water into mustard-seed oil. Add potatoes and leeks; toss to coat. Season with salt and pepper.
DO AHEAD Can be made 1 day ahead. Cover; chill. Return to room temperature before serving, adding more oil and vinegar if dry. Serves 4
Oven Potatoes with Fennel
20 ounces potatoes, cut in 1/2" cubes
1 medium fennel bulb, trimmed and cut in 1" slices
1 medium sweet onion or shallot, diced
1 tablespoon fresh parsley, minced finely
2 teaspoons vegetable oil
1/2 teaspoon salt
freshly ground black pepper -- to taste
Preheat oven to 400 degrees. Spray baking sheet with nonstick cooking spray. In large bowl, combine potatoes, fennel, onion, parsley, oil, salt and pepper; toss gently until well coated. Arrange mixture in a single layer on a prepared baking sheet. Bake, turning occasionally, until potatoes are crisp on all sides, 30-35 minutes. Serve immediately.
Pasta with Potatoes, Arugula & Rosemary
1 pound firm boiling potatoes
1 small red onion
About ½ cup extra-virgin olive oil
4-6 cloves garlic
Salt & Pepper
1 sprig rosemary
½ pound arugula
¾ pound penne or other tubular pasta
Preheat the oven to 400 degrees.
Slice the potatoes about 1/3 inch thick and toss them with a small amount of the olive oil, salt, and pepper. Spread them in a single layer in an oven proof dish or on a baking sheet and roast in the oven until they are golden brown and cooked through, about 15 minutes.
Meanwhile, wash the arugula, drain and set aside. Slice the red onion thin. Peel and chop fine the garlic cloves and the rosemary leaves. Put a large pot of salted water on to boil for the pasta.
When the potatoes are done, remove them from the oven and put the pasta on to boil. Heat a sauté pan, add some of the olive oil and sauté the sliced onion until it is soft and translucent and starting to brown, about 5 minutes. Lower the heat, add the potato slices, the garlic, and the rosemary, and toss together for a minute or two. When the noodles are done, drain them and add to the potatoes and onion along with the arugula. Add a squeeze of lemon juice and toss everything together. Drizzle a little olive oil over and serve.
Potato Green Bean Salad
6 oz. green beans
2 lbs red potatoes, cut into potato salad sized pieces
¼ cup olive oil
4 tsp lemon juice
4 tsp whole grain mustard
2 teaspoons chopped thyme leaves
½ cup thinly sliced red onion
Simmer green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove with a slotted spoon or wire-mesh skimmer, and transfer to a bowl of ice water. Drain, and pat dry. Add potatoes to the same pot of salted water, and simmer until tender, about 12 minutes. Drain potatoes, and halve them. Whisk together olive oil, lemon juice, mustard, and thyme in a large bowl. Add potatoes, beans, and red onion. Gently toss. Season with salt.
Potato Leek Pancake
2 lb White Rose potatoes – I bet the Purple Vikings would work great!
6 tb Unsalted butter, clarified
2 lg Leeks *
1 ts Salt
1⁄2 ts Finely ground pepper
* white and green parts, cleaned and finely chopped This makes one big pancake, to be eaten by cutting into wedges and serving more as an accompaniment than a main course. Adapted from Diane Worthington's "The Cuisine of California" (J. P. Tarcher). Peel potatoes and soak in cold water for 30 minutes. Grate and squeeze out every bit of moisture by wringing the potatoes in dry dish towels. Heat 2 tablespoons butter in heavy frying pan; add leeks and saute until wilted. Season with salt and pepper, then add to potatoes and mix well. Heat remaining butter in a heavy skillet, preferably a nonstick one, and add potato-leek mixture. Flatten to make a pancake, then cover and cook about 5 minutes over medium-high heat. Turn pancake and cook until brown and crisp. Invert onto a serving platter and slice with serrated knife or pizza cutter into wedges.
Potato Leek Soup From David Lebovitz’s web site – it looks to be a delicious, simple version of a classic soup. 6-8 Servings
From David Lebovitz, “I’m normally not keen on white pepper. But I use penja white pepper, which is nice and spicy, not musty like other white pepper and works really well with soups made with tubers and root vegetables. It’s also somewhat expensive and if you don’t have it, the red pepper provides a hint of after-heat. Black pepper can be used, but is better ground over the top of each bowl. Some might inquire whether they could use chicken or vegetable stock, which you certainly could. But I’m fine with just using water.” 2-3 tablespoons butter or olive oil
4 leeks, washed and sliced
1 teaspoon chopped fresh thyme; optional
1/4 teaspoon chile powder
6 cups (1.5l) water
1 1/4-pounds (600 g) potatoes, peeled and cubed
2 bay leaves
1/2 teaspoon freshly-ground white pepper
1. In a large pot or Dutch oven, heat the butter or olive oil over medium heat.
2. Add the slices leeks and season with salt. Cook the leeks over moderate heat for 5-7 minutes, stirring frequently, until they’re completely soft and wilted.
3. Add the thyme, if using, and chile powder, and stir for about 30 seconds, cooking them with the leeks to release their flavor flavors.
4. Pour in the water, and add the potatoes and bay leaf.
5. Cover and simmer until the potatoes are tender when poked with a sharp knife. Depending on which potatoes you used, it could take anywhere from 15 to 30 minutes.
6. Pluck out the bay leaves and puree the soup with the white pepper, seasoning with more salt if necessary. I use an immersion (stick) blender, but if you use a standard blender, be sure not to fill it more than half-full and secure the lid, and cover it with a tea towel when blending, to avoid hot soup or steam for causing problems. Don’t use a food processor as that will make the potato purée gummy.
If the soup is too thick, add a bit more water, until it’s the desired consistency.
Roasted Organic New Potatoes This recipe comes from Linda Harding
2 1⁄2 # small organic new potatoes
1⁄4 cup cold pressed virgin olive oil
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1⁄2 teaspoon paprika
Select small potatoes, do not peel. Scrub well and, if needed, cut into smaller pieces. Par-boil in boiling salted water for 5 minutes. Drain. Place in bowl and add olive oil, salt, pepper and paprika. Toss to coat well. Place on a baking sheet and bake in a 400 degree oven until browned on the outside and creamy on the inside (approximately 45 minutes). Stir as needed during baking time to ensure even browning. Serves 6
Roasted Potatoes We enjoy these on a regular basis!
2 lbs. potatoes
3 Tablespoons olive oil
Preheat oven to 425 degrees.
Wash and cut potatoes into ½” cubes
Toss potatoes with the oil to coat.
Spread single layer on a cookie sheet
Sprinkle with kosher salt and oregano or rosemary
Bake for 25-30 minutes until browned and tender.
Roasted Vegetable Salad This recipe can be used with a mixture of vegetables that sounds good to you. The trick is to cut the vegetables in varying thicknesses based on how long they will take to roast since you’ll want them to all get done at the same time. Carrots or potatoes should be sliced thinner than summer squash or egg plant, for example. Preheat oven to 425.
10 cups or so of fresh vegetables chopped for even cooking
possibilities include, but are not limited to potatoes, eggplant, onions, garlic, summer
squash, green beans, peppers, fennel, carrots, garlic.
Spread on a baking pan and toss with ¼ cup olive oil and sprinkle with salt – kosher salt, if you have some. Bake for 20 minutes or until vegetables are cooked through, stirring occasionally.
Let the vegetables cool.
Slice 2 cups of cherry tomatoes in half and toss with the vegetables along with 3 oz. of feta cheese and a vinaigrette dressing.
1 Tablespoon Balsamic vinegar
1 clove garlic, pressed
½ teaspoon salt
3 Tablespoons olive oil
fresh herbs - try basil, thyme, oregano to taste
Pepper to taste
The vegetables would also be good served over pasta or rice or topping a pizza.
Roasted Winter Vegetables We have found that our favorite way to have celeriac is roasted with other vegetables. It’s mild, rich flavor is a nice addition to roasted vegetables. Peel its tough outer skin before cutting. Following is a basic recipe for any combination of winter veggies. Peeled garlic cloves are also a great thing to add.
6-8 cups winter vegetables: potatoes, sweet potatoes, carrots, turnips, parsnips rutabagas, beets, winter squash, celeriac (peeled and cut in 1- inch pieces or slices ½ inch thick).
2 tablespoons oil
1 tablespoon dried or 3 tablespoons fresh herbs such as rosemary, thyme, parsley, oregano
Toss ingredients together (keep onions separate, as they will roast faster; add them to the pan 10 minutes into the baking time). Spread in a single layer on greased baking pans. Roast in a preheated oven at 425 until tender, 30-45 minutes, stirring occasionally. Season with salt and pepper.
Scalloped Potatoes with Kale This is a great dish. Kim Laudert shared this recipe of Dayna Anderson’s with us several years ago. Beth Franzen brought is out last Tuesday. It may even make a kale lover out of you!
Preheat the oven to 425 degrees. Butter a 10x10x2 inch pan.
1 pound kale, rinsed and cooked about 7 minutes in ½ cup water until wilter, then drained, cooled, and chopped.
5 medium to large potatoes, thinly sliced
2 cloves garlic, minced (can use more)
1-1/2 cups grated gruyere cheese
6 tablespoons butter, divided, and cut into bits
salt and pepper to taste
1-1/4 cup milk (or cream)
Layer half the potatoes in the prepared pan. Top with the kale, garlic, ½ the cheese, butter and salt and pepper. Top with the remaining potatoes, cheese, butter and more salt and pepper. Pour the milk over all. Bake 50 minutes or until tender when pierced with a fork.
Please email us your favorite recipes and we’ll pass them along. Thanks.