Recipes
Written by Administrator
Friday, 24 February 2012 23:01
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Chile Spiced Roasted Potatoes


Prep: 10 min. - Cook: 35 min. - Serves: 6

Ingredients:

  • 2 lbs. potatoes, peeled and cut into ¾-inch chunks
  • 2 tsp. extra-virgin olive oil
  • 1 tsp. hot chile oil
  • ½ tsp. salt
  • ¼ tsp. freshly ground pepper

Directions:
Preheat oven to 450-degrees and place a rack in the upper third of the oven. Toss potatoes in a large roasting pan with olive oil, chile oil, salt and pepper. Roast potatoes, turning occasionally with a metal spatula, until golden brown and tender, 30-35 minutes.

 

Fiesta Potatoes and Chicken


Prep: 10 min. - Cook: 20 min. - Serves: 4

Ingredients:

  • 1 ⅓ lbs. potatoes, cut into ¾-inch cubes
  • 1 lb. boned and skinned chicken breasts, cut into ¾-inch cubes
  • 2 tbsp. olive oil
  • ⅔ c. diced green and/or red bell peppers
  • 1 c. prepared tomato salsa
  • 2 tbsp. sliced green onions

Directions:
Place potatoes in shallow 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 8-10 minutes, or until just tender. Meanwhile, in large nonstick skillet over high heat, toss and brown chicken in oil 5 minutes. Add potatoes and peppers; toss until potatoes are lightly browned and chicken juices run clear when pierced. Add salsa and green onions; toss until heated through.

 

Garlic Mashed Potatoes


Prep: 5 min. - Cook: 10 min. - Serves: 6

Ingredients:

  • 2 lbs. potatoes, cut into 1-inch chucks
  • 1 ½ c. lowfat milk
  • 3 tbsp. margarine
  • 4 cloves garlic, minced
  • ⅛ tsp. salt
  • ⅛ tsp. pepper

Directions:
In large saucepan cook potatoes in 2 inches boiling water, covered, about 10 minutes until tender; drain thoroughly, then shake potatoes over low heat 1-2 minutes to dry thoroughly. Mash potatoes with potato masher or beat with electric hand mixer; reserve. Place milk, margarine and garlic in small saucepan; set over medium-low heat and simmer until heated through, beat into potatoes until thoroughly mixed and fluffy. Mix in additional milk, if necessary, to reach desired consistency. Season with salt and pepper.

 

Herbed Roasted Potatoes


Prep: 10 min. - Cook: 35 min. - Serves: 6

Ingredients:

  • 2 lbs. potatoes, peeled and cut into ¾-inch chunks
  • 1 tbsp. extra-virgin olive oil
  • ½ tsp. salt
  • ¼ tsp. freshly ground pepper
  • 2 tbsp. chopped fresh herbs, such as parsley or dill

Directions:
Preheat oven to 450-degrees and place a rack in the upper third of the oven. Toss potatoes in a large roasting pan with oil, salt and pepper. Roast potatoes, turning occasionally with a metal spatula, until golden brown and tender, 30-35 minutes. Toss with herbs and serve.

 

Italian Potato Soup with Pesto


Prep: 15 min. Cook: 20 min. - Serves: 4-6

Ingredients:

  • 1 tsp. oil
  • 2 oz. prosciutto, chopped
  • 1 c. chopped onion
  • 1 c. chopped carrot
  • 1 c. sliced celery
  • 1 tsp. bottled garlic
  • 2 ½ c. peeled, cubed potatoes
  • 6 c. reduced sodium chicken broth
  • ¼ c. sun-dried tomato paste or Italian tomato paste
  • 1 ½ c. sliced and halved zucchini
  • Salt and pepper to taste
  • 4 tsp. jarred pesto

Directions:
Cook prosciutto, onion, carrot, celery and garlic in Dutch oven 5 minutes. Add potatoes, chicken broth, and rind. Bring to a boil. Cover, reduce heat and simmer for 15 minutes. Add sun-dried tomato paste and zucchini; cook 5 minutes more. Remove and discard rind and season to taste with salt and pepper. Spoon into soup bowls, top each serving with 1 teaspoon pesto. Serve with crusty bread.

Last Updated on Wednesday, 29 February 2012 00:15
 

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