I'm sure y'all know there are many varieties of potatoes. Potatoes with a high starch content, like russets are great for baking and who doesn't love a baked potato? Low starch potatoes, such as red-skinned hold their shape after cooking and are great for potato salads, roasting and scalloped potatoes. Potatoes with a medium starch content are called all-purpose potatoes and they will work in most potato dishes.
My friend Barbara (from the Dallas area) and I went to a small farm out towards Marble Falls called Sweetberry Farm (don't you just love that name?) to pick new potatoes. This u-pick farm also grows strawberries, blackberries, tomatoes, pumpkins, etc., It was a very warm day in May and a light breeze was blowing which was a blessing otherwise I would have passed out from the heat. We each picked a row, only I could not find one stinking potato in my row, whereas Barb was filling up her basket quickly. I told Barb, lets change rows because you have all the spuds and I have none. We switched and I started on her row and did not find one potato, whereas once again, Barb was finding all sorts of potatoes in my previous row. I told her, I've had it and pitched a fit, walked back to the shaded picnic area and started talking with the two old men waiting to take our money. Barb finally comes back with a big basket of new potatoes which she did share with me. Barb says she thought I was expecting those ol' potatoes to just jump out of the ground and land in my shovel! I will say one thing, those potatoes were fantastic right from the garden. I made new potatoes with fresh green beans and onions. Simply delicious, even though Barb did all the work.
Best for baking; russet - Best for potato salads, gratins and scalloped; yellow finn, new potatoes, red-skinned, white round and purple potatoes (whoever came up with the purple potato was a genius) - Best for mashing; russets, Yukon gold, caribe and purple - Best for French Fries; russet, purple and bintje -Best for chips; russet - Best for soups and chowders; Yukon gold, yellow finn, red-skinned, white round - Best for purees; fingerling - Best for roasting; new potatoes and bintje,- Best for steaming; new potatoes and Yukon gold, - Best for potato pancakes; russet and Yukon gold and finally best for pan-frying; red-skinned, white round, new potatoes, and fingerling.
A little history into the lowly potato; In the ancient ruins of Peru and Chile, archaeologists have found potato remains that date back to 500 B. C. The Incas grew and ate potatoes and also worshipped them. Hmmm, worshiping potatoes, not a good idea. The Incas also buried potatoes with their dead and stashed potatoes in concealed storage in case of war or famine. Ancient Inca potatoes had dark purplish skins and yellow flesh.
Potatoes served at breakfast, at dinner served again; potatoes served
at supper, Forever and Amen! "Pennsylvania prayer"
The state most famous for growing potatoes is Idaho, even though potatoes are grown all over the United States. The first potatoes in Idaho were planted by a Presbyterian missionary, Henry Harmon Spalding (1804-1874). He established a mission at Lapwai in 1836 to bring Christianity to the Nez Perce Indians. He showed them they could provide food for themselves through agriculture rather than hunting and gathering. Spalding's first crop was a failure, but the second year the crop was good. The Indians apparently didn't understand the saying "don't look a gift horse in the mouth" because for the next few years there were no potatoes as the Indians massacred the people of a nearby mission.
In Ireland in 1845-49 there was the "Great Famine" also known as the "Great Starvation" due to disease that affected the potato crop. At the height of the famine (1845) a least one million people died of starvation. Many families had to emigrate out of Ireland or struggle for survival. Many towns and shops became deserted and closed because there was no employment. Over 1 1/2 million people left Ireland for North America and Australia. In just a few years the population of Ireland dropped by one-half.
"Money is the root of all evil, and yet it is such a useful root that we cannot
get on without it any more than we can without potatoes."
get on without it any more than we can without potatoes."
Louisa May Alcott (1832-1888)
I hope you enjoy the recipes listed below. Be creative by trying different ways to use the lowly, but wonderful vegetable, the potato.
Potato Stew
1 large onion, sliced
5 celery stalks, sliced thick
3 cloves garlic, chopped
2 lbs. potatoes, cut into 1-inch chunks
5 large carrots, peeled and cut into 1-inch chunks
1 small box mushrooms, sliced in half
1 red bell pepper, cut into 1-inch chunks
1 Tbl. fresh thyme, chopped
salt and freshly ground black pepper
4 cups good quality chicken or mushroom stock
Italian parsley, chopped
1/2 cup good quality white wine
1 bay leaf
1 tsp. paprika
3 heaping Tbl. all purpose flour
olive oil
In a Dutch oven add some olive oil, add onions and garlic and cook until softened. Add flour and whisk well for about 1 minute. Whisk in wine and stock. Add vegetables, thyme, bay leaf, paprika and season with salt and pepper. Bring to boil, cover and reduce heat cook until vegetables are tender about 45 minutes. Taste and adjust seasonings. Remove to soup bowls or soup tureen, sprinkle with Italian parsley. Serve with crusty warm bread.
Truck Stop Potatoes - These are yummy and that's all there is too it!
3 lbs. small red potatoes
2 large onions, chopped
3/4 cup butter, melted
2 cups sour cream
2 cans diced tomatoes, drained
1 cup Jack cheese, shredded
1 cup Sharp Cheddar cheese, shredded
salt and freshly ground black pepper
1/4 tsp. cayenne pepper
2 ruby red tomatoes, chopped
2 large avocados, diced (mix with a little lemon juice to prevent browning)
1 bunch scallions, sliced including green part
Tabasco
1/4 cup cilantro, chopped
1/4 cup sour cream (optional)
In a large pot of boiling salted water, add potatoes and cook until tender. Drain well. Dice the unpeeled potatoes in large dice. Combine the potatoes, chopped onions and melted butter in baking pan and mix well. Bake at 350 or just until the top begins to brown, stirring occasionally. Remove from the oven and cool slightly. Combine potato mixture, 2 cups sour cream, diced canned tomatoes, jack and cheddar cheese in a bowl and mix well. Season with salt, pepper and cayenne. Spoon into a 3-qt. baking casserole. Bake at 350 until heated through. Remove potatoes and on top of potato mixture, add diced fresh tomatoes, diced avocado and scallions. Spread 1 cup sour cream down the center and serve immediately. Garnish with chopped cilantro.
Classic Vichyssoise - Serve cold or warmed
1 lb. white potatoes
2 Tbl. butter
1 medium onion, chopped
3 to 4 leeks, white part only, sliced thin
1 tsp. chopped fresh thyme
3 cups good quality chicken stock
2 cups heavy whipping cream
1 cup dry white wine
salt and white pepper
2 Tbl. fresh chives, chopped
Clean potatoes, peel and dice place in bowl with cold water. Clean leeks well, they tend to have a lot of dirt that collects in them. In large stockpot melt butter, over medium heat, add onion and cook until softened. Add leeks and cook until tender about 5 minutes. Stir in thyme and add wine, heat to boiling and reduce by half. Drain potatoes and add to pot, add chicken stock and cook until potatoes are tender, about 20 minutes. Remove from heat and blend with an immersion blender until smooth or pour into a blender, blend until smooth. If using a blender, return back to stockpot. Season with salt and white pepper. Add heavy whipping cream and cook until slightly thickened. Remove from heat and chill. To serve, place in tureen or individual bowls and sprinkle with chopped chives.
Duchess Potatoes
3 lbs. Russet potatoes, peeled and cubed
4 Tbl. butter
3/4 cup sour cream
2 egg yolks
1/2 cup chives, chopped
salt and freshly ground black pepper
Preheat oven to 400 degrees. Coat baking sheet with cooking spray. In a pot of boiling salted water add potatoes and cook until tender. Drain well and mash until smooth or use electric mixer. Stir in butter and sour cream, then egg yolks and chives, season with salt and pepper. Transfer potatoes to a pastry bag fitted with a star tip. Pipe swirled ovals onto prepared baking sheet. Bake 25 to 30 minutes or until edges begin to brown.
Spanish Potatoes
4 Yukon gold potatoes, peeled
1/4 cup olive oil
3 garlic cloves, minced
1 medium onion, chopped
1 green pepper, chopped
3/4 lb. chorizo sausage, casings removed, cut into 1/4 inch slices
salt and freshly ground black pepper
1 tsp. paprika
2 Tbl. Italian parsley, chopped
Fill large pot with salted water, add potatoes, bring to boil and cook about 25 minutes or until tender. Drain and cool slightly then cut into 1/4 inch slices. Heat oil in large saute pan, add onion and green pepper, cook for about 5 minutes then add garlic and cook until onions are translucent. Add the chorizo and cook for about 5 minutes. Carefully stir in potatoes; try to avoid breaking up too much. Add salt, pepper, paprika and parsley, gently stir. Taste and adjust seasonings. Serve on platter, sprinkled with extra parsley.
Oven Fries
Russet potatoes, cut in 1/2 lengthwise and halves cut into fourths (big fat wedges) or you can use fingerling potatoes sliced lengthwise in half
1/4 cup extra virgin olive oil
salt and freshly ground black pepper
2 Tbl. Italian parsley, chopped
1/4 cup freshly grated Parmesan cheese
Preheat oven to 425. Preheat baking sheet in hot oven for about 5 minutes. While baking sheet is heating, toss potatoes in oil and season with salt and pepper. Place potatoes on baking sheet, spreading into single layer. Roast about 40 minutes, shaking pan occasionally until potatoes are brown and crispy. Remove fries and toss with parsley and cheese. Note: This also works with sweet potatoes (peel first)
Julia's Potatoes - I have made these for large barbecues, family gatherings and reunions and everyone loves them
2 lbs. frozen hash brown potatoes, thawed for 30 minutes. Try to find wide hash browns.
1 onion, diced medium
2 cups sharp cheddar cheese, shredded
1/2 cup butter, melted
2 cups sour cream
1 cup heavy whipping cream
1 large egg, lightly beaten
salt and freshly ground black pepper
chopped Italian parsley
Tabasco
1 tsp. each; fresh rosemary and thyme
Preheat oven to 375 degrees. Combine the potatoes, onions and 1 cup of grated cheese in large bowl. In another bowl mix together the butter, sour cream, heavy cream and egg. Season with salt and pepper, add herbs, except parsley. Pour the sauce over the potato mixture and combine gently.
Pour potato mixture into large baking casserole and smooth surface. Bake for 30 minutes and sprinkle with remaining cheese evenly over top and bake for another 30 minutes. For a slightly crunchy texture turn on broiler and let potatoes brown for a few minutes, being sure to watch so they don't burn. Remove and sprinkle with parsley and let stand for about 5 minutes before serving.
Potato Gnocchi
2 lbs. russet potatoes
1 1/2 cups all purpose flour, plus a little extra
1 tsp. sea salt and white pepper
1 large egg
In a large pot of salted boiling water add potatoes and cook until tender abut 30 minutes. Drain well and let cool until you can handle. Peel potatoes and place in ricer over a large bowl. Let potatoes cool. Lightly flour work surface. In a small bowl mix flour, salt and white pepper. Add egg to potatoes and then gradually add flour mixture. Mix dough with your hands until the dough starts to come together; the dough will still be a little crumbly. Gather dough together and press until it comes together. Transfer to lightly floured work surface. Knead gently until flour is incorporated and dough is smooth and soft, but still a little sticky. Don't overmix, you don't want tough gnocchi. Place a towel over bowl so it doesn't dry out. With the palm of your hands, roll the dough into a rope about 3/4 to 1-inch in diameter. With sharp knife cut the rope every 3/4 inch to make gnocchi. Now, with a fork gently run the tines over the dough this will help insure all the sauce will get caught in the little groves you've just made.
Cook gnocchi in a pot of boiling salted water for about a minute or until they float to the top. Remove and drain well. Have your sauce prepared and mix gnocchi with sauce and serve immediately. A few ideas for sauce are; brown butter sauce with fresh sage, fresh tomato sauce, pesto cream sauce, simple mushroom sauce, melted butter, with fresh parsley, Parmesan and snipped chives. The possibilities are endless, use your imagination.
Double Potato and Leek Torte
2 large leeks, trimmed, washed and sliced thinly
1 Tbl. fresh thyme, chopped
salt and freshly ground black pepper
1 lb. sweet potatoes, peeled and cut into 1/8-inch slices
1 lb. Yukon gold potatoes, peeled and cut into 1/8-inch slices
1 Tbl. olive oil
1 Tbl. butter
goat cheese
Italian parsley, chopped for garnish
Preheat oven to 450 degrees. With cooking spray, spray a 9 1/2 inch deep dish pie pan. Line the bottom with parchment paper. In a large saute pan, heat oil and butter, add leeks and thyme, cooking for about 5 minutes or until leeks are tender. Arrange half of the sweet potatoes, overlapping in pan and season with salt and pepper. Spread a portion of leeks over top, add Yukon gold potato slices over top, season with salt and pepper. Add a sprinkling of goat cheese, then start layering potatoes and leeks again, ending with sweet potatoes. Be sure to season with salt and pepper. Cover pan with foil and bake about 50 minutes or until potatoes are tender. Remove foil. Remove to cooling rack and let rest about 5 minutes. Run a knife a round edge of pan to loosen torte. Invert onto plate, remove parchment, place another plate on to and invert torte again. Add a sprinkling of goat cheese to top and garnish with chopped Italian parsley. Slice into serving pieces.
Vesta's Italian Potatoes - my mother-in-laws recipe
4 large russet potatoes, peeled and cut into 8 wedges
3 large tomatoes, sliced
1 large red onion, sliced julienne
1/2 cup freshly grated Parmesan cheese
1/2 cup Progresso Italian bread crumbs
1 1/2 tsp. oregano
1 1/2 tsp. seasoned salt
1 tsp. dried basil
freshly ground black pepper
Preheat oven to 350. Peel and cut potatoes into wedges and place in ice water for about 15 minutes, remove and pat dry. Place in bowl and add some olive oil, toss potatoes.
In a bowl combine bread crumbs, and Parmesan cheese. Add potatoes and coat. Place potatoes on oiled baking sheet, top potatoes with tomatoes, onions and sprinkle on seasonings. Drizzle 1/2 cup olive oil over potatoes and bake for 1 hour until tender.
Corned Beef Hash with Yukon Golds
3 cups corned beef (cooked)
2 cups Yukon gold potatoes
salt and freshly ground black pepper
1 medium onion, chopped
butter & olive oil
1 red pepper, chopped
8 eggs, scrambled
Tabasco
Fresh chives, chopped
1 cup Sharp Cheddar Cheese, shredded
Wash and peel potatoes, chop into 1/2-inch dice. Either place in saucepan with salted water and bring to a boil, cook until done and drain or place in microwave and cook until tender.
In a large saute pan, melt butter with a little olive oil, add potatoes, onions, peppers and cook, stirring occasionally until potatoes start to brown up. Add corned beef, & a few good splashes of Tabasco and season with salt and pepper, stirring until the mixture gets a little crispy. In the meantime, add butter to another pan, whisk eggs with a little heavy cream, season with salt, pepper, Tabasco and add to pan, stirring gently until eggs are lightly scrambled, stir in cheese. Remove from heat. To plate up, add hash to each serving plate, top with fluffy scrambled eggs and fresh chives.
Julia's Delicious Mashed Potatoes
8 large russet potatoes
1/4 cup heavy whipping cream
1/4 cup whole milk
3 oz. cream cheese, softened
salt and freshly ground black pepper
1/2 stick butter
1 head of garlic, cooked until soft
3 Tbl. fresh chives, chopped
Prepare garlic; with the head of garlic standing up, slice off a small portion of the top. Place on double foil and drizzle with olive oil, salt and pepper, close foil and roast in 350 oven for about 1 hour. Remove, let cool and squeeze out softened cloves; set aside. In a large stock pot add water and salt and potatoes which you have cut in to big chunks, bring to boil and cook until tender about 25 minutes, drain well. In same pan add back potatoes, mash in butter, cream cheese, garlic, cream and milk. Mash until desired consistency, add chives and place in serving bowl, sprinkle with a little more chives for garnish.
"He has...exalted those who were humble."
Luke 1:52
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