Oven Roasted Smoked Sausages & Potatoes

Serves 4

1 package of smoked sausage, sliced into rounds
1 large onion, peeled and chopped
5 large potatoes, peeled and chopped into 1/2 inch cubes
olive oil
fine sea salt
freshly ground black pepper
sweet paprika
dried thyme
a handful of grated strong cheddar cheese

Preheat the oven to 200*C/400*F. Line a large baking tray (with sides) with several sheets of foil, and drizzle with a bit of oil. Spread the oil out over the pan. Set aside.
Put the sausage rounds, onions and potatoes into a large bowl. Drizzle with a couple tbsp of olive oil and season to taste with salt, pepper, paprika and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can.
Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven. Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese. Serve immediately.

Original recipe found here

 

Crushed New Potatoes

Serves 2

4 new potatoes

1 tbsp olive oil

1 garlic clove

1 tbsp chives

salt

pepper

2 tbsp grated cheese (any kind you like)

1 tbsp Parmesan

Herbs of choice (optional)

Preheat broiler. Wash potatoes well and place in salted water. Bring to boil and cook till fork tender (15-20 minutes).

Mix oil with crushed garlic clove. Set aside. Line a baking sheet with parchment. Place the potatoes on the parchment.

Using a potato crusher, crush the potatoes carefully. You may also use a paper towel and press the potatoes with your palm.

Pour some garlic oil over each potato. Sprinkle some salt and pepper. Add some Parmesan/Pepper Jack cheese and chives.

Broil for 7-10 minutes or until nice and crispy.

Original recipe found here

 

Lemon Potato Salad w/ Mint

Serves 8

This recipe was suggested to us by one of our CSA clients, it is so refreshing and a nice change from the traditional potato salad dish.

2 pounds small waxy white or yellow potatoes, roughly about the same size

Juice of 1 lemon, more for serving

1 ½ tsp kosher salt, more as needed

½ cup extra-virgin olive oil

½ cup thinly sliced scallions, white and light green parts, more for serving

¼ cup torn mint leaves, more for serving

¼ tsp Turkish pepper, more for serving

Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.

In a bowl, whisk together lemon juice, salt and olive oil. Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.

Original recipe found here

 

Red Potato & Green Bean Saute

Serves 4-6

1 lb baby red potatoes, halved

1 lb fresh green beans, trimmed

1 1⁄2 tsp extra virgin olive oil

1 garlic clove, minced

salt & pepper to taste

3 tbsp fresh basil, chopped

Bring a large pot of salted water to a boil. Add potatoes; cook about 15 minutes, or until almost tender. Add beans; cook about 3 minutes, or until tender; drain well.

In large skillet, heat oil over medium heat. Add garlic; cook, stirring, for 30 seconds. Add potatoes, beans, and salt and pepper to taste. Cook about 2 minutes, or until heated through, tossing to coat. Add basil and toss once more before serving.

Original recipe found here

 

Easy Potato Skins

Yield: 25 rounds

4 large baking potatoes

3 tbsp butter, melted

2 tsp of kosher salt

1 1/2- 2 cups of shredded cheddar cheese

7 slices bacon -cooked and crumbled (or 1/2 cup bacon bits)

Pre-heat oven to 400°. Cover a baking sheet with foil and spray with non-stick cooking spray. Set aside.
Wash potatoes and then cut the ends of the potatoes off and discard. Next cut the rest of the potatoes into approximately 1/2 inch slices.
Brush both sides and edges of the potatoes with butter and sprinkle with salt. Place on the foil covered pan and bake for 30 to 40 minutes, or until lightly browned. Turn potatoes onto the opposite side after about 15 minutes, to brown the other side.
When potatoes are done, top with cheese, bacon and green onions. Continue baking for 3-5 minutes, or until the cheese in nice and bubbly. These also taste great topped with a little sour cream.

Original recipe found here

 

Loaded Potato Casserole

Serves 4-5

6 russet potatoes, sliced into ¼” slices

salt and pepper

1 cup shredded cheddar cheese

1 cup shredded monterey cheese

8 slices bacon, cooked and crumbled

2 cups milk

2 large eggs

fresh or dried parsley, to garnish (optional)

Preheat oven to 375 degrees. Butter two 9-inch pie pans. Set aside.

Layer half of the potato slices in the dish, overlapping slightly. Season with salt and pepper. Sprinkle the cheeses on top of the potatoes and add the crumbled bacon pieces. Add the other half of the potato slices on top of the cheese. In a small bowl, mix together the milk and eggs. Pour half of the mixture over top of the potatoes. Remove the steps above for the second 9-inch pie pan. Sprinkle the parsley on top (optional). Cover with foil and bake for 90 minutes, or until the custard, eggs and milk, are cooked and set. Allow the dish to rest for 15-20 minutes before serving.

Original recipe found here

 

Yogurt Dill Potato Salad

Serves 6-8

2 pounds unpeeled red potatoes

1 cup (8 oz) plain lowfat yogurt (Greek or regular)

2 tbsp mayonnaise

1 tbsp cider vinegar

1 tbsp dijon mustard

3 green onions, chopped (1/4 cup)*

2 ribs celery, diced (1/2 cup)

1-1/2 tbsp chopped fresh dill* (or 1-1/2 teaspoons dried dill)

1 tbsp chopped fresh Italian parsley* (or 1 teaspoon dried parsley)

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp salt (or more to taste)

1/2 tsp ground black pepper

Scrub and remove any bad spots from potatoes. Leave the skin on. Steam or boil whole potatoes until fork tender in center. Let cool. Chop into 3/4″ to 1″ pieces. Set aside. In large bowl, combine remaining ingredients, stirring until mixed. Add potatoes and stir to combine. Cover and chill at least 4 hours. Best if chilled overnight.  After the chill time, if creamier consistency is desired you may stir in milk or more yogurt a tablespoon at a time.

*Optional garnish: sprinkle top of finished potato salad with additional chopped dill, parsley, and onions

Original recipe found here

 

Creamy Potatoes & Peas

Serves 4

6-8 new red potatoes, cubed

3-4 Tbsp. butter

1/4 c. flour

1 c. milk (or to taste)

salt & pepper (to taste)

1 c. peas (fresh or frozen)

Boil potatoes in salted water until just done/fork tender, appx. 10-15 minutes depending on the size of your potato cubes (you don’t want them overdone or they will get mushy real quick). Drain and set aside. In a medium-sized saucepan, melt butter over medium heat. Slowly add flour, stirring, until flour/butter mixture becomes doughy (you may not need all the flour). SLOWLY add milk, whisking constantly until mixture becomes smooth and creamy. You want it to be a gravy consistency so add more milk if it seems too thick. Add salt and pepper, to taste. Add peas and bring to a slight simmer. Carefully fold creamy mixture into potatoes until potatoes become well covered and serve.

Original recipe found here

 

Cheesy Mashed Potato Pancakes

Yield: 12 pancakes

3 cups chilled leftover mashed potatoes

2/3 cup shredded cheddar cheese

2 Tablespoons chopped scallions, green and white parts

1 egg, lightly beaten

3 tbsp plus 1/2 cup all-purpose flour

Vegetable oil, for pan-frying

Sour cream, for serving

In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined. Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick. Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour. Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.) Fry the pancakes, in batches, until they’re golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won’t develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.

Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

Original recipe found here

 

Lemon Herb Roasted Potatoes

Serves 4-6

6- 8 large sized russet potatoes, peeled and cut into 1½ to 2 inch chunks

juice of one lemon

¼ to ⅓ cup olive oil (butter or other oil will work as well; a butter/olive oil combination is very good too)

½ tsp kosher salt

½ tsp cracked black pepper

1½ tbsp dried herbs, oregano, thyme and rosemary are good choices

1 whole garlic bulb broken into about 4 pieces (optional)

Parboil the potatoes in salted water for about 3-4 minutes, no longer. Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan. After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice. Toss together so that the potatoes absorb the lemon juice. Add the salt, pepper, herbs, garlic cloves and olive oil.

Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick. Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it. The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster.

Original recipe found here