Steak fries

• ¼ cup olive oil

• 2 teaspoons paprika

• 2 teaspoons garlic powder

• 2 teaspoons chili powder

• 2 teaspoons onion powder

• 4 large russet potatoes (peeled and cut into thin wedges)

  Preheat the oven to 450 degrees.

  In a large mixing bowl, whisk together olive oil, paprika, garlic powder, chili powder and onion powder.

  Add potato wedges to olive oil mixture and toss until evenly coated.

  Cover a baking sheet in parchment paper and spread coated potato wedges onto it.

  Bake for 40-45 minutes or until golden and cooked through.

Aloo Gobi

3 Tbsp oil such as grapeseed or ghee

1 tsp cumin seeds

½ tsp ground turmeric

1 large white or yellow onion, diced

1 green chilli such as jalapeno, serrano, or bird’s eye, thinly sliced

2 Tbsp garlic, grated

2 Tbsp fresh ginger, peeled and grated

2 small tomatoes, diced

2 large potatoes peeled and diced, 1 in/2.5 cm cubes

10 oz cauliflower florets, broken into bite-sized pieces (I subbed in kohlrabi)

Fine sea salt

1 Tbsp fresh lemon juice or 2 tsp amchur (unripe dry mango powder)

½ tsp garam masala

2 Tbsp chopped fresh cilantro, tender stems and leaves

INSTRUCTIONS

1. Heat the oil over medium-high heat in a medium saucepan or Dutch oven. Add the cumin and turmeric, and sauté until fragrant and sizzling for 30 to 45 seconds. Add the onion and sauté until translucent, 4 to 5 minutes. Add the green chilli, and sauté for 30 seconds. Add the garlic and ginger and sauté, until fragrant, about 1 minute.

2. Fold in the tomatoes, potatoes, and cauliflower, season with salt, cover with a lid, and cook until the potatoes and cauliflower are tender enough to be easily pierced by a fork or knife, occasionally stir to prevent burning, 30 to 45 minutes. If the vegetables start to burn, add 1 to 2 Tbsp of water as needed. Drizzle the lemon juice and garam masala over the vegetables, remove from the heat and taste, and season with salt if needed. Serve hot or warm, garnished with cilantro. Leftovers can be stored in the refrigerator for up to 4 days in an airtight container.

(Vegan) Potato Leek soup

• 3 tbsp olive oil more for drizzling

• 3 cloves garlic

• 3 leeks white and light green parts only, chopped

• 3 celery stalks chopped

• 7 cup vegetable broth more if desired

• 2 lb potatoes peeled and cubed

• 1/2 cup raw cashews

• 2 bay leaves

• 1 1/2 tsp herbes de Provence (or fresh thyme leaves)

• 1 1/2 tsp sea salt

• 1/2 tsp ground coriander

• 1/4 tsp ground pepper

Soak cashews in a cup of hot water. Set aside.

In a large pot add the olive oil and garlic and bring to medium heat. Toss in the leeks and celery and cook, stirring often, until wilted (about 5 minutes).

Blend cashews and water with an immersion blender until totally smooth.

Pour in the vegetable broth and add the potatoes, cashews, bay leaves, herbes de Provence, salt, coriander and pepper. Bring the soup to a simmer by increasing the heat. Cover with the lid slightly ajar and cook until the potatoes are soft and tender, about 15 minutes.

Scoop out the bay leaves and discard. Puree the soup with an immersion blender until creamy smooth. (Alternatively, blend the soup in a blender in batches on high speed).

Serve the soup in bowls with a drizzle of olive oil.

The Best Crispy Roast Potatoes

Well…these are really good…

• Kosher salt

• 1/2 teaspoon baking soda

• 4 pounds potatoes, peeled and cut into quarters, sixths, or eighths, depending on size

• 5 tablespoons (75ml) extra-virgin olive oil

• Small handful picked fresh rosemary leaves, finely chopped

• 3 medium cloves garlic, minced

• Freshly ground black pepper

• Small handful fresh parsley leaves, minced

Adjust oven rack to center position and preheat oven to 450°. Heat 2 quarts water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.

Meanwhile, combine olive oil with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.

When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.

Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.

Pour into bowl and toss with rosemary mixture and parsley and serve.

Potato and Parsnip Rosti

A delicious salty and buttery parsnip and potato dish. You will eat the whole thing and then make it again the next day, I promise.

Ingredients:

• 1 pound potatoes (about 3 medium)

• 1 medium parsnip (8 to 10 ounces)

• 1/2 medium yellow onion

• 5 tablespoons unsalted butter, divided

• 1.5 teaspoons kosher salt

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons olive oil, divided

Directions:

Peel 1 pound potatoes, 1 medium parsnip, and 1/2 medium yellow onion. Cut all the vegetables into pieces that are thin enough to fit in the feed tube of a food processor, then shred with the shredding disk. (Alternatively, grate everything on the large holes of a box grater.)
Transfer the vegetable mixture onto a large triple layer of cheesecloth or clean kitchen towel. Wrap up the vegetables, then twist and squeeze the bundle over the sink until no more liquid comes out.
Melt 3 tablespoons of the unsalted butter in a large microwave-safe bowl (alternatively, melt on the stovetop and transfer to a large bowl). Add the vegetable mixture, 1.5 teaspoons kosher salt, and 1/2 teaspoon black pepper. Mix with a rubber spatula or your hands until combined.
Heat 1 tablespoon of the unsalted butter and 1 tablespoon olive oil over medium heat in an 8-inch nonstick frying pan or cast iron skillet until sizzling. Swirl the pan so the fat coats the bottom and goes up the sides. Add the potato mixture and evenly distribute in the pan, making sure to place some of the mixture up the sides of the skillet. Do not press the mixture into the skillet, you want to keep this as light and airy and possible.
Cook undisturbed until the bottom is golden-brown and crispy, 8 to 10 minutes. You can check the color by using a rubber spatula and gently nudging up a small piece of the rosti from the edge of the skillet.
Invert a plate that is wider than the skillet over the skillet. Grasping both the pan and the plate with hands protected in oven mitts, flip the rosti onto the plate.
Place the pan back over medium heat and add the remaining 1 tablespoon unsalted butter and remaining 1 tablespoon olive oil. Once the fat is sizzling, swirl the pan again. Slide the rosti back into the pan browned-side up. Cook undisturbed until the second side is golden-brown and crispy, about 8 minutes.

Irish Potato Farls

• 4.25 US cups approx)peeled and cut into quarters, or leftover. mashed potatoes

• 1 US cup

• 2 US tbsp butter plus more for cooking

• 1 tsp baking powder

• 1 tsp salt divided

• ½ tsp freshly cracked black pepper

If preparing potatoes, boil the potatoes in a large pan of salted water. Use ½ tsp of salt for the water.Drain, then return the pan to the heat and dry off the potatoes. Mash the potatoes with a potato masher or put the potatoes through a ricer.

Melt the butter in a pan then add it to the mashed potatoes, stir well.

Add the remaining ½ tsp of salt, pepper, baking powder and flour to the potatoes and mix well.Tip the potato mixture onto a floured board and knead until you have a smooth ball of dough.

Cut the dough in half. Place one half aside for a moment.Take the other half and flatten it into a round, about 1cm / ¾ inch thick.Cut the round into equal quarters.

Melt a generous knob of butter in a skillet add the potato farls and cook over medium heat for about four minutes then flip them over and cook for another four minutes.The potato farls should be golden brown, crispy on the outside fluffy in the middle and piping hot.Serve immediately.

Market Creamy Veggie Chowder

6 slices bacon
1 lg onion
1 st celery
1 lg carrot
1 med parsnip
1 med turnip
1/3 c flour
1/4 tsp salt
1/8 tsp pepper
4 c chicken broth
1 med swt potato, peeled & diced
1 med potato, diced
1 bay leaf
1 1/2 tsp Worcestershire sauce
2 c milk
Cheddar Cheese, shredded (opt)

In a large pan, or Dutch oven, cook bacon until crisp. Remove and drain on paper towels. reserve bacon to add later. Keep 2 tbsp bacon drippings in pan.

Peel and dice onion, carrots, celery, parsnip, and turnip. cook in reserved bacon drippings in pan, ~ 6-8min until fragrant

Sprinkle veggies with flour, salt, and pepper. Stir until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 min until thickened. Stir in the sweet potato, potato, bay leave and worcesterrshire sauce.

Reduce heat. Cover and simmer ~ 15-20 min or until potatoes are tender. Stir in milk and reserved bacon. Heath through. Discard bay leaves. Garnish soup with shredded cheese. Makes 6 servings.

Mustard-Glazed Roasted Root Vegetables

1 lb carrots
1 lb rutabaga
1/2 lb turnips
2 large potatoes
3 large sw potatoes
1/3 c olive oil
2 tsp curry powder
1 tsp hot paprika
1/4 c maple syrup
3 tbsp dijon mustard
1 tsp salt
1 tsp dried thyme
1 tsp black pepper

Pre-heat oven to 375F. Set out 2 large roasting pans. Cut vegetables into lengths that are approx. the same size and thickness (preferably 3" x 3/4"). Place in a large bowl (you should have about 12 cups of veggies). In a medium bowl, whisk together the remaining ingredients. Pour over the vegetables and toss to coat well. Spread vegetables between the roasting pans in a single layer. If packed too tight, they won't roast. Roast uncovered for 1 hour. Toss 2-3 times during cooking taking care not to break up the vegetables.

This recipe was given to us by our shareholders Jean & John MacKimmie who say it's their favorite way to use all of the root vegetables from the farm.

Arugula Potato Soup

3 tsp butter
2 onions or leeks
1 1/2 lbs. of potatoes
2 1/2 cups of broth or water
1/3 cup milk,
1 bunch of arugula
1/8 tsp ginger
1/8 tsp nutmeg

Saute onions, leeks for about 20 minutes. Add chopped potatoes, broth, ginger and nutmeg. Bring to a boil and allow to simmer partially covered for 30 minutes. Puree half the solids and return to soup. Add milk and bring to a boil. Add steamed arugula and cook an additional few minutes! Serve nice and hot with yummy bread.

Not sure where this old standby came from, but it's a great variation on a familiar theme.

Potato Leek Soup

6 cups water
5 potatoes
4 tsp butter
2 leeks
fresh thyme
basil (to taste)
1 cup cream
1/4 cup parsley.

Melt butter in a stock pot. Slice leeks and sauté 5 minutes, add potatoes and sauté for another 5 minutes. Cover and cook for 3 minutes. Stir in 1 cup of stock and cook further (25 min.) until potatoes are tender. Puree, then return to stockpot and add the rest of stock, cream and herbs. Cover and simmer 15-20 minutes.

Sweet Potato and Parsnip Pancakes

1 Tbsp butter or olive oil
2 medium-sized leeks, washed and thinly sliced
1 lb sweet potatoes, grated coarsely
1 lb parsnips (number will vary depending upon size), grated coarsely
½ tsp coarse salt
¼ tsp ground white pepper
1 pinch ground nutmeg
4 oz feta, crumbled (try Neighborly Farms from the farm shop)
2 eggs, lightly beaten
¼ cup matzo meal
1/2-1 cup canola oil for frying (amount will vary depending upon how many skillets you want to have going)
 

Heat the butter/olive oil in a saucepan over a medium heat. Add leeks and a pinch of salt and saute, until the leeks have softened and are beginning to color (~10 minutes). In a large bowl, combine sweet potato, parsnips, salt, pepper, nutmeg, feta, egg and matzo meal. Stir to combine. Mix in the cooked leeks. Pour the canola oil to a depth of ½ in a frying pan. Shape ~3 tablespoons of the latke mixture into a round shape (I like to pack a ¼ cup measure ¾ full), and place in the oil, once hot. Flatten slightly to form a small pancake. Cook the latkes until well-browned, ~5-7 minutes, then flip and brown the other side. When the second side has cooked, place on a plate lined with brown paper, stacking as needed.

Recipe from food52.com

Mixed Roots Gratin

5 tbsp olive oil
1 med onion, chopped
8 oz chantrelles, oyster, or shiitake mushrooms, sliced
4 cloves garlic, minced
salt & pepper
1c dry white wine
1 1/2 lb roots (incl potatoes, rutabagas, parsnips, turnips), peeled and thinly sliced
6 oz grated cheddar or gruyere cheese

 Lightly oil a deep-sided baking dish. Heat oven to 400F. Heat 4 tbsp olive oil in skillet; add onions and mushrooms and saute over high heat 5-6 minutes. Season to taste with salt and pepper. Add half the wine and boil it off, stirring it well. Spoon a thin layer of the mixture into baking dish. Arrange root slices over mushroom layer, alternating and overlapping them slightly. Sprinkle with a little garlic, moisten with wine and a few drops of olive oil and top with grated cheese. Season lightly. Repeat the process, reserving some cheese to finish. Bake 35 min or until soft and golden. Four servings.

Radish Top Soup

2 tablespoons butter
1 large onion, diced
4 med. red potatoes, diced
4 cups raw radish greens
4 cups chicken broth
1/4 cup milk
5 radishes, sliced 

Melt butter in a large saucepan over medium heat. Stir in onion, and saute until tender. Mix in potatoes and radish greens, coating them with butter.Pour in chicken broth.Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth. Return the mixture to the saucepan. Mix in the milk. Cook and stir until well blended. Serve with radish slices.

Rosy Home Fries

4-5 med potatoes, cooked until tender, then cubed
3 medium beets, cooked until tender, then cubed
1 tbsp canola oil 1 med onion, chopped 1 lg pepper, chopped
1/2 c minced parsley 3/4 tsp salt pepper to taste

Heat the oil in a large skilled over medium heat. Add the onions and saute for 5 minutes, stirring often. Add the potatoes and beets and saute for approximately 10 more minutes, stirring occasionally until the potatoes begin to brown slightly. Remove from the heat. Toss in the red pepper, parsley, salt, and pepper. Serve immediately. Serves 6.

Root Soup

2 turnips
2 potatoes
2 carrots
2 parsnips
2 onions
1/2 cup parsley
1/2 cup barley or rice 4 cups broth
1 tbsp basil
2 dashes of cayenne
1/8 tsp curry powder
salt to taste
1 tbsp of dill

Grate the roots by hand or in a food processor. Put the grated vegetables in a a large saucepan. Add the parsley, barley, broth, and basil and bring the soup to a boil. Reduce the heat, cover and simmer for about 1 hour. Check periodically and add water if needed.Stir in the seasonings to taste. Sprinkle with dill before serving.

Potatoes and Tomatoes Cooked with Fresh Coconut

3 medium sized potatoes
4 Tbsp vegetable oil
6 cloves garlic, minced
1 whole dried hot red pepper
1 tsp. whole cumin seeds
1 ½ cup freshly grated coconut
½ tsp ground turmeric
2 tsp ground cumin seeds
1 ¼ Lbs. Fresh ripe tomatoes, peeled and diced (or 1 16-20 oz can)
2 tsp salt
2 tsp sugar
1 tsp red wine vinegar

Peel the potatoes, then cut into ¾ inch dice and put into a bowl of cold water.
Heat the oil in a heavy 3 quart pot over a medium-high flame. When hot, put in the minced garlic. Stir for about 5 seconds. Now put in the red pepper and the cumin seeds. Stir for another 3 seconds. The garlic should brown slightly, the red pepper should darken, and the cumin seeds should sizzle. Lower the heat to medium, put in the grated coconut and stir it around for 10-15 seconds.
Drain the potatoes. Add them as well as the turmeric, ground cumin, tomatoes (including any juice that may have accumulated or the juice in the can), the salt, the 1 ½ cups water. Bring to a boil. Cover, turn heat to low, and simmer for about 45 minutes, or until potatoes are tender. Stir gently every 7-8 minutes during this cooking period.
Put in the sugar and vinegar.
Stir again and cook, uncovered, for 1 minute. Serves 6.

(Madhur Jaffrey's)

Potato and Cabbage Dish

1 medium head of Chinese cabbage
3 leeks
garlic, mashed
3 potatoes (steamed and peeled)
2 tsp shoyu
1 tsp cider vinegar

Cut cabbage into strips, quarter leeks and potatoes and slice in 1/2-inch pieces. In a wok or a heavy skillet stir-fry cabbage and leeks over med. heat for 3-4 minutes. Add garlic; reduce heat and cook covered 5 minutes. Add potato and cook a few more minutes. Sprinkle with shoyu and vinegar.
 

Kale Potato Soup

1 large onion
1tsp butter
1 clove garlic
2 big potatoes, cubed
1 bunch kale
5 cups stock
pepper to taste.

Sauté onions and garlic, add cubed potatoes and 2 cups of water and simmer till soft. Puree half of the potatoes with the remaining water and combine everything together adding the kale etc., and heat gently. A satisfying soup on a chilly night!

Greek Spinach Frittata

2 Tbsp. olive oil
1 medium potato, cut into quarters and thinly sliced
1 medium onion, thinly sliced
4 cups chopped, rinsed, stemmed spinach
1 Tbsp. chopped fresh dill
salt and pepper to taste
4 large eggs, beaten
1/2 cup grated feta or Swiss Cheese

Heat the oil in a large skillet. Saute the potato and onion--covered, stirring frequently--for about 8 minutes, until they are tender and golden. Add spinach. When the spinach wilts, stir in the dill, salt if needed, and pepper. Pour the eggs over the vegetables, tilting the pan to distribute them evenly. Sprinkle on the cheese. Cover the pan and cook on low heat for 10 minutes, until the eggs are set and golden on the bottom.

To brown the top of the frittata: If your skillet is flameproof, simply place the frittata under a preheated broiler for about 2 minutes. Otherwise, carefully slide the frittata onto a plate and then flip it over, back into the skillet, to brown the other side. To serve, cut the frittata in half. Serves 2.

From: Moosewood Restaurant Cooks at Home

Grated Rutabaga and Potato Salad

2 medium-sized potatoes
water to cover
3 cups grated rutabagas
1 1/2 tsp. caraway seeds
3 Tbsp. vinegar
3 Tbsp. yogurt
salt, pepper to taste

Cook potatoes in water to cover until tender. Drain and reserve liquid for soup. peel adn grate potatoes and combine with remaining ingredients. TOss together lightly. Chill and serve. 6 servings

From: Rodale's Naturally Great Foods