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POTATOES

Steak Fries

Slice potatoes lengthwise into thick fries.  Place in a bowl and drizzle with a few tablespoons of oil.  Add salt and one of the spice combinations below.  Stir to coat fries and place on a cookie sheet.  Bake about 40 minutes at 350-375 F.
Spice suggestions:

  1. Chili, cumin, red pepper
  2. Paprika, garlic, red peppers, thyme
  3. Curry and cumin
  4. Rosemary and pepper
German Potato Salad

Cube potatoes and boil for 10 minutes.  While potatoes are still hot, add Paul Neuman’s Caesar Dressing or your own vinaigrette.
Alternatively, Add to cooked potatoes: Chopped celery and red onion, then salad dressing (mayo, mustard, and soy sauce works well).  Serve warm.

Potato – Leek Vinaigrette

Borrowed from the Sundays at Moosewood cookbook of regional cuisines, in Maggie Pitkin’s section about New England food

  • 4 leeks
  • 4 medium potatoes
  • 1 red bell pepper
  • ½ cup vegetable oil
  • ¼ cup vinegar
  • 1 garlic clove, minced or pressed
  • 1 ½ teaspoons chopped fresh dill
  • Salt and pepper to taste

Wash the leeks well.  Slice the bulb and the tender green parts into ½ inch pieces.  Drop the sliced leeks into boiling water, cook them for about 5 minutes, drain, and set aside to cool.
Cut the potatoes into 1-1/2 inch chunks.  Drop them into boiling, salted water, cook them until tender but firm, about 10 minutes.  Drain and set aside.
Slice the red pepper into 1 inch strips.
Whisk together the remaining ingredients.  Then combine the leeks, potatoes, and peppers in a serving bowl.  Pour on the vinaigrette and chill well before serving.

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