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large fingerlings

large fingerlings

purple potatoes

purple potatoes

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Potato Storage: It Depends!!!! If you have new potatoes that aren't 'cured': please keep in plastic bag in the fridge and eat within a few short days. They will rot if you keep them too long. If they are cured (left out in the field to have the skins harden) keep them in a dark place, not necc. the fridge. Don't leave them out in the sun on your counter. If you're not sure: ask where you bought them. If the skins easily peel off and you got them straight from your farmer or any farmer or your garden: they may well be 'new potatoes'. SIZE DOESN'T MATTER. Only if they were cured in the field or not. Nearly all (likely 100%) of supermarket potatoes have been cured, and will last longer in a dark cupboard than the new potatoes that are such a spring treat.

Tortilla de Patatas
Adapted from The Mediterrasian Way by Ric Watson and Trudy Thelander
A Spanish Tortilla is similar to an omelet or a frittata. No corn or flour like the Mexican tortillas!  Serves 2

1 large potato or 3-4 smaller potatoes, cut into small cubes
2 Tablespoons extra virgin olive oil
3 scallions, chopped, or ½ red onion chopped
2 gypsy peppers, seeds removed and finely diced (or ½ large red bell pepper)
4 large eggs
1 tablespoon finely chopped parlsey, or green onion tops!
½ teaspoon sea or kosher salt
¼ teaspoon black pepper, or to taste

Preheat the broiler.

Steam the potato pieces until just soft enough to eat. (test with a fork. Start testing after about 4 minutes, depends on the size of the cubes)

Heat the oil in a medium skillet over medium heat and cook onion and peppers, stirring occasionally, until softened, about 5 minutes. Add the potato and cook, stirring to combine, for another 2 minutes.

Whisk the eggs together in a bowl with the parsley, salt and pepper. Pour the eggs over the vegetables in the skillet, cover, and cook gently over low heat for 8 minutes. Remove the lid and place under the preheated broiler to cook for 1 minute or until the top is set. Cut into wedges and serve.  This can easily be served at room temperature or cold.

Lemon Roasted Potatoes with Bay Leaves
from Vegetable Harvest: Vegetables at the Center of the Plate by Patricia Wells

2 pounds firm potatoes
2 bay leaves, fresh if possible
2 lemons, scrubbed and cut lengthwise into 8 slices
3 tablespoons freshly squeezed lemon juice
2 tablespoons best quality walnut oil or extra virgin olive oil
1 teaspoon coarse sea salt (or kosher)
1 teaspoon dried oregano

1. Preheat oven to 425 degrees F.

2. Scrub the potatoes, but do not peel. Halve them lengthwise. In a large bowl, combine potatoes, bay leaves, lemons, lemon juice, oil, and salt. Toss to evenly coat the potatoes. Transfer to a roasting pan large enough to hold them in a single layer. Roast until the potatoes are soft and golden, turning the potatoes reularly, about 40 minutes. Remove from the oven and remove and discard bay leaves. Season generously with oregano, rubbing the herb with your palms before crumbling into the potatoes to intensify the oregano flavor.

Potato Scallion Curry

1 inch ginger, minced
2 cloves garlic, minced
1 medium onion,chopped
1 bunch scallions or spring onions, chopped
4-6 potatoes boiled, chopped (big pieces) optionally remove peel
2 small green chilis
2 tsp curry powder

1 1/2 tbsp oil (olive, sesame, canola, etc.)
1 pinch fenugreek
1/4 tsp mustard seed
1 tsp cumin seed

In a large saucepan, prepare the popu. When the seeds crackle, add garlic and stir until aroma emerges. Add scallions,onion and green chilis. Stir until onions soften and become transulcent. Add potatoes and ginger. Stir for 1-2 minutes. Add curry powder, stir for 1-2 minutes. Remove from heat.
Can be served as a filling for dosas, with rice, or chappatis.

New Potatoes with Green Garlic

Amounts are flexible: Steam or boil truly new potatoes until they are barely done, it takes less time than ‘regular' potatoes because they are so fresh. Heat some oil or butter in a frying pan big enough to easily accomodate the potatoes. Add some (I use quite a bit) chopped green garlic and another herb such as rosemary or thyme if you like. Add potatoes and cook for a little while until the potatoes begin to brown, eat them up when they look like they are ready. You can add salt and pepper if you like.

Andy's New Potato Blurb:

True new potatoes are a rare treat. A new potato is not a small potato but a fresh potato harvested from a green, growing potato plant. A somewhat scuffed, frayed appearance to the potato skin is a frequent consequence of harvesting such tender spuds and is unavoidable because the skin has not yet hardened. If left to mature new potatoes would get a little bigger and the skins would get tougher making for typical potatoes that are easier to harvest and ship. Unfortunately for the potato connoisseur the potato, once cured, always loses some of its tender moisture. New potatoes wilt and must be treated like green vegetables and stored in a bag in the fridge. When I get them as a first treat of the potato crop I never store them at all but eat them promptly. I like to steam them briefly and then roll the hot little potatoes in a little butter, a pinch of salt, and twist of pepper and voila! Do potatoes get any better? A friend from Idaho said when she was a girl they would eat new potatoes raw. I've tried it - the experience is not unlike jicama.

Julia's Potato Salad Serves 6–8

4 pounds new or fingerling potatoes, cut into rough 1 inch pieces and cooked til tender
2 tablespoons rice or cider vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 bunch scallions, sliced thin
1 small head fennel or celery stalk, cut into small dice (optional)
1/4 cup sweet pickle (not relish), cut into small dice (optional)
small-medium handful washed and chopped arugula leaves
1 cup mayonnaise (homemade makes this dish sublime)
3 tablespoons Dijon-style mustard
1 generous bunch minced fresh parsley

1. Layer warm potato pieces in medium bowl; sprinkle with vinegar, salt, and pepper as you go. Refrigerate while preparing remaining ingredients. 2. Mix in remaining ingredients; refrigerate until ready to serve.

Unfried French Fries
adapted from In the Kitchen with Rosie by Rosie Daley

2 pounds potatoes oil cooking spray
2 egg whites
1 tablespoon cajun spice or chile powder or curry powder....

Preheat oven to 400 degrees Slice each potato into 1/4 inch ovals lengthwise then each oval into matchsticks. Coat a baking sheet with 3 sprays of the oil spray. Combine egg whites and spice in a bowl. Add the potato sticks and mix to coat. Pour the coated potatoes onto the sprayed baking sheet (I use a jelly roll pan) and spread them out into a single layer, leaving a little space in between. Place baking sheet on the bottom shelf of the oven. Bake for 40 to 45 minutes, until the fries are crispy, turning them every 6 to 8 minutes with a spatula so that they brown evenly. Serve immediately.

Green Bean & Fingerling Potato Salad

2 pounds purple and/or white fingerling potatoes, scrubbed
1 pound green beans, trimmed
chives and garlic chives (with blossoms, if desired) and thyme, parsley, mint and summer savory leaves
2 tablespoons extra-virgin olive oil
1/2 teaspoon freshly grated lemon zest

In a large kettle, simmer potatoes in salted water to cover until tender when pierced with a fork, about 10 minutes, and drain in a large colander.

In a large saucepan, cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes. With tongs or a slotted spoon, transfer beans to colander with potatoes and drain well.

In a large bowl, toss together warm potatoes, beans, herbs, oil, zest, and salt and pepper to taste. Salad
may be made 1 day ahead and chilled, covered.

Serve salad warm or at room temperature. Serves 12 as part of a buffet. adapted from Gourmet

Strip Potato Mayonnaise
The Grains Cookbook by Bert Greene

1 pound potatoes
2 T fresh lemon juice
1 cup cooked wild rice
1/4 pound sliced prosciutto, chopped
2 fresh shiitake mushroom caps, halved and thinly sliced
1/4 pound Fontina cheese, diced
3/4 cup mayonnaise
1/4 cup sour cream
1/2 t salt
1/4 t pepper
1 T chopped fresh parsley
1 t chopped fresh chives

Peel the potatoes and shred them coarsely. As you shred them place them in a large bowl of cold water containing 1T of the lemon juice. Drain the potato shreds, and cook in boiling salted water until crisp-tender, about 3-4 minutes. Rinse under cold running water, drain, and pat dry with paper towels. Place the potatoes in a large bowl. Add the cooked wild rice, prosciutto, mushrooms, and cheese. Toss well. Whisk the mayonnaise with the sour cream in a bowl. Add the remaining tablespoon of lemon juice, the salt, pepper, and parsley. Pour the dressing over the potato/rice mixture, and toss gently until well mixed. Serve at room temperature, sprinkled with the chives. Serves 4

Patchwork Roasted Potatoes
The Grains Cookbook by Bert Greene

3 T toasted wheat germ
3 T fine fresh bread crumbs
3 T fresh grated Parmesan cheese
generous pinch of grated nutmeg
4 T unsalted butter
1 pound potatoes
salt and pepper to taste

Preheat the oven to 400 degrees. Lightly butter a baking dish. Combine the wheat germ, bread crumbs, cheese and nutmeg in a shallow bowl. Melt the butter in a medium-size saucepan. Remove from the heat. Peel the potatoes and cut each in half lengthwise. Then cut each half lengthwise into 4 crescents (a total of 8 slices per potato). Pat the potatoes dry with paper towels, And toss them in the melted butter until well coated. Then roll the potatoes in the wheat germ mixture, and place on the prepared baking dish. Bake until crisp and tender, 45-50 minutes. Sprinkle with the salt and pepper, and serve. Serves 4

Rumpledethumps (also known as Colcannon)
adapted from Sundays At Moosewood Restaurant

2-2 1/2 pounds potatoes
2 1/2 cups chopped cabbage
2 leeks, washed and chopped
2 1/2 cups coarsely chopped broccoli
6 T butter
1/4 t mace
salt and pepper to taste
3/4 cup milk
1 1/2 cups grated cheddar cheese

Peel the potatoes, cut them into chunks, and boil them in salted water for 15 minutes. Meanwhile, steam the cabbage, leeks, and broccoli. Melt 2T of the butter and stir in the mace. Mix the seasoned butter and salt and pepper to taste into the steamed vegetables. Drain the potatoes and mash with 2T butter, milk and salt and pepper to taste. Stir in the seasoned veggies and mix evenly. Spread in an oiled 13X9 inch baking pan. Melt the remaining 2T butter and drizzle it over the potato mixture. Sprinkle the top with the grated cheese. Place under the broiler for 3-4 minutes or until the cheese is browned and bubbly. Serves 6

Potato Leek Vinaigrette
adapted from Sundays At Moosewood Restaurant

4 leeks
4 medium potatoes
1 red bell pepper

1/2 C olive oil
1/4 C vinegar
1 garlic clove, minced
1 1/2t chopped fresh dill
salt and pepper to taste

Wash the leeks well. Slice the bulb and the tender green parts into 1/2 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 and cook until tender, but firm, about 10 minutes. Drain and set aside. Slice the red pepper into 1 inch strips. Whisk together the vinaigrette ingredients. Then combine the leeks, potatoes, and peppers in a serving bowl. Pour on the Vinaigrette and chill well before serving. Serves 4

Potato Souffle
adapted from The Vegetarian Epicure by Anna Thomas

2 C hot mashed potatoes
1/2 C sour cream
3 oz. grated sharp cheddar cheese (about 3/4-1 C)
4 eggs, separated
salt and pepper
chives, scallions or green onions
cream of tartar

Beat the mashed potatoes with the sour cream, shredded cheese, salt, pepper and the egg yolks. Stir in the chives, scallions or green onions. Beat the egg whites with a little salt and a pinch of cream of tartar until stiff. Fold them carefully into the potato mixture and pile it into a buttered souffle dish. Bake in a preheated oven at 350 degrees for about 45 minutes. Serve at once.
Serves 4

Potato Curry
adapted from The Vegetarian Epicure by Anna Thomas

6 med. size potatoes
3 T Ghee (see recipe below) or oil
1 t salt
1 t cumin seeds
1/2 t mustard seeds (or ground mustard)
1 t turmeric
1 t ground coriander
1 t cayenne pepper
2 C water
1C plain yogurt
2/3 C cooked (but not mushy) sweet peas

Peel the potatoes and dice them as evenly as you can. Heat the Ghee or oil and, when it is warm, add the spices. Let them simmer for 2-3 minutes, then add the potatoes and immediately stir them around and turn them over until they seem evenly coated with Ghee and spices. Continue this process for about 5-10 minutes more, so that some of the potato cubes are a little crisped. Add 2C of water, lower the heat, and simmer slowly for about 1/2 hour, giving an occasional, gentle stir. The potatoes should be tender by this time. Now add the yogurt and the green peas, and heat it all up together for another 5 minutes or so, and serve. Serves 4-6

Ghee (clarified butter)

Melt a pound or more of butter in a heavy-bottomed saucepan. When melted, carefully skim off the foam from the top and discard it. Heat the butter again until it foams, and skim once more. Do this once or twice more, until all the foam is gone. Carefully decant the melted butter into a container, pouring it off until only the fine sediment at the bottom of the pan is left. This Ghee, or clarified butter, will keep well for up to 5-6 weeks without refrigeration.

Creamy Mexican Potatoes
adapted from Vegetarian Nights by Bonnie Mandoe

2 1/2 pounds potatoes
1 package firm, silken tofu
2 T extra-virgin olive oil
1 T soy sauce
1 1/2 t red wine vinegar
1 t olive oil
salt and pepper
3/4-1 C fresh salsa
1/3 C parsley

Scrub the potatoes, pierce them and bake them until done (about 45 minutes at 350 degrees). While the potatoes bake, blenderize the tofu, extra-virgin olive oil, soy sauce, and red wine vinegar. The mixture is thick, so stop the blender a couple of times and use a rubber spatula to guide the mixture into the blades. Use the 1t olive oil to grease an 8x12 inch baking pan. When the potatoes are done, remove them from the oven and cut them in half lengthwise. Place them in the oiled pan, salt them generously, and pepper them sparingly. Spread the tofu sauce over them evenly; spread the salsa atop the tofu sauce, and bake the potatoes another 15 minutes, until the toppings are hot. Sprinkle with the parsley and serve. Serves 6

These potatoes are at their best when browned just before serving.

2 1/2 pounds small boiling potatoes
3 tablespoons olive oil
1 tablespoon chopped fresh thyme leaves

In a large saucepan cover potatoes with salted cold water by 1 inch and simmer
potatoes 10 to 15 minutes, or until just tender. Drain potatoes in a colander and
cool. Potatoes may be prepared up to this point 1 day ahead and chilled,

Halve potatoes crosswise. In a 10- to 12-inch non-stick skillet heat 1 1/2
tablespoons oil with 1/2 tablespoon thyme and salt to taste over moderately high
heat until hot but not smoking and add half of potatoes, cut sides down. Cook potatoes, without
stirring, until cut sides are golden and crusty, about 5 minutes, and toss potatoes, shaking skillet, to
coat with oil.

Transfer cooked potatoes to a serving bowl and cook remaining potatoes with remaining oil and
thyme in same manner.

Serves 6. Gourmet June 1997


3/4 pound boiling potatoes (2 to 3 medium)
1 tablespoon mixed chopped fresh herbs such as thyme, rosemary, and/or oregano or 1 teaspoon
mixed dried herbs, crumbled
1 garlic clove, chopped fine
1 tablespoon unsalted butter
freshly ground black pepper to taste

Preheat oven to 450¡F.

Cut potatoes into 1/4-inch-thick slices and in a saucepan of boiling salted water cook 5 minutes, or
until just cooked through. Drain potatoes well in a sieve and transfer to a 6-cup gratin dish (1
1/2-quart) or other shallow baking dish, 11 by 8 by 1 1/2 inches. Toss potatoes immediately with
remaining ingredients and pepper and salt to taste and bake in upper third of oven 20 minutes, or until
potatoes are pale golden.

Serves 2. Gourmet January 1997


3 1/2 pounds (about 6 large) russet potatoes, scrubbed
6 hard-boiled eggs, sliced
8 radishes, chopped
4 green onions, sliced
1/2 cup chopped bread and butter pickles
5 bacon slices, fried, crumbled
1/2 cup toasted sliced almonds
1/2 bunch cutting celery, chopped OR 2 stalks celery chopped
1/2 cup buttermilk
1/2 cup sour cream
1/2 cup mayonnaise
1/2 1-ounce envelope Ranch salad dressing mix (I would just leave this out...but if you have one in the pantry, try it)
1 tablespoon Dijon mustard
1 teaspoon fresh chopped dill or 1/2 teaspoon dried dillweed
Salt and pepper
Chopped fresh parsley

Place russet potatoes in large pot. Add water to cover. Boil until potatoes are tender but not mushy,
about 35 minutes. Cool potatoes completely. Peel potatoes and dice. Place in large bowl. Add next 7

Mix buttermilk, sour cream, mayonnaise, dressing mix, mustard and dillweed in small bowl. Pour
over potato mixture and toss well. Season with salt and pepper. Garnish with parsley.

Bon Appetit


2 1/4 pounds small thin-skinned potatoes
1 1/2 tablespoons dry white wine
3 teaspoons olive oil
2 cups chopped onions
3 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
1 teaspoon sugar
8 radishes, trimmed, thinly sliced
4 green onions, thinly sliced
1/4 cup chopped fresh parsley

1 large cucumber, peeled, halved lengthwise, seeded, thinly sliced ( I would omit this during this cooler season...)

Cook potatoes in large pot of boiling salted water until tender when pierced with fork, about 15
minutes. Drain. Cool potatoes until lukewarm. Cut potatoes in half. Place in large bowl. Sprinkle wine
over potatoes.

Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add onions and saute until tender,
about 5 minutes. Add vinegar, mustard and sugar to skillet and stir to blend. Pour over potatoes and
toss to coat. Add radishes, green onions, parsley and remaining 1 teaspoon olive oil and toss to blend.
Season salad to taste with salt and pepper.

Mound salad on platter. Surround with cucumber slices and serve.
Bon Appetit



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