Potatoes

• 1 pound potatoes, peeled and thinly sliced
• 1/2 cup red onion, sliced
• 2 TBLS cooking oil
• 12 eggs
• 1/4 cup milk
• 1/2 cup grated parmesan cheese
• 1 cup chopped kale
• salt and pepper to taste

Preheat oven to 400.  Saute onions in oil until translucent in cast iron skillet.  Remove from heat.  Layer potatoes over the bottom of the skillet (or other baking dish) and top with onions.  Overlapping is fine.  Mix together eggs, milk, cheese, kale, and salt and pepper together.  Pour over potato onion layer.  Bake at 400 until set.  Serve warm or room temperature.

• leftover cooked haddock, or any other leftover fish
• 2 potatoes, scrubbed and diced
• 7 tablespoons butter or cooking oil
• 1 cup chopped green bell peppers (can use frozen)
• 1 onion, chopped
• salt and pepper, to taste
• eggs, optional

In a large skillet, melt butter over medium heat. Add the potatoes, bell peppers (if using frozen throw in a little later), and onions. cook until potatoes are soft and golden brown, stirring often to prevent sticking. (To make this even faster, try using preboiled potatoes, chopped.)   Toss haddock into potato mixture and mash haddock until incorporated and heated through.  Put fish hash on plate. Top with eggs cook any style, fried or poached, or whatever you like.

We often do this to make breakfasts in the morning really fast, but still healthy!  Potatoes and eggs can't be beat at our house for popularity!

• potatoes, whole
• cooking oil
• seasoning of choice
• salt and pepper

Boil your potatoes until they are just tender, being careful to not over cook them.  Cool and refrigerate if you like until the next day.  Chop cold potatoes.  Heat oil in skillet on medium.  Add potatoes and saute until browning and warmed through.  Add optional seasonings of choice and salt and pepper to taste.  Serve with ketchup, salsa, sour cream, grated cheese, pickle relish, etc.  Whatever you want!  

• 1.5 pounds russet potatoes, cut into eighths (wedges)
• 1/4 cup parmesan cheese, grated
• 1-2 tablespoons olive oil
• salt and pepper to taste
• optional other spices like onion powder, garlic powder, and/or cayenne
• dipping sauce of choice (ranch dressing or ketchup are both good choices)

Prepare potatoes. Put the rest of the ingredients into a resealable plastic bag.  Add potatoes and shake until coated.  OR just coat each wedge by hand in a bowl.  Put potatoes skin side down towards pan in one layer.  Roast at 425 degrees until potatoes are tender, about 30 minutes. 

Pam is Farmer Gene's mom and she makes a killer Potato Salad with whatever she has on hand.  Here's an example of her recipe and she reminds us that it is flexible to whatever veggies you have in season.  Feel free to subsitute as she indicates.  It is a meal unto itself!

• 4 lg potatoes
• 3 eggs, hard boiled & chopped
• 1 - 2 cups snap peas, cut in halves or thirds
• 1 medium sweet onion, minced
• 1 medium purple daikon radish, shredded
• Additional veg like green beans, broccoli, celery, peppers (something with crunch!), optional
• 1 lb. (or more, if you'd like) cooked and crumbled bacon

dressing:

• 1/2 cup mayo
• 1/2 cup sour cream
• salt & pepper to taste
• dijon mustard to taste

Mix dressing and pour over salad veggies. Mix well

Lastly, add a good handful of finely chopped fresh herb (like dill, parsley, basil, oregano or cilantro) and gently toss.

4-5 tablespoons oil or butter
1/2 cup shallot (or onion) sliced
1 pound potatoes, peeled and very thinly sliced
Salt and pepper
7-8 eggs, beaten
2 tablespoons milk
1 teaspoon dried thyme or any minced fresh herbs like chives or parsley

Sauté shallots in 1-2 tablespoons oil until tender, about 5-10 minutes.  Combine with potatoes, oil, salt and pepper.  Roast at 400 until tender, 20-30 minutes.  Whisk eggs, milk & herbs together, season with salt and pepper.  In oven safe skillet, pour eggs over potatoes and bake at 350 for 20-30 minutes.  Serve with salsa!

Availability: July (New) and September-March (Storage)

Storage tips: Refrigerate in the crisper drawer for at least a few weeks.

How to eat: Potatoes are a great all purpose vegetable. To boil potatoes, wash and place in a pan with water to cover. Bring to boil and boil 10-15 minutes or until a fork easily pierces through to the middle of the potato. Serve hot with melted butter.

Roast your garlic while you're baking something else (think squash or a roasted root medley...) to make this an easy delicious classic holiday side that everyone will love.

• 1 head garlic
• 1 TBLS olive oil
• 4 pounds potatoes, peeled and chopped into uniform size chunks
• 3/4 cup cream or half and half or milk
• 5-6 TBLS butter
• salt and pepper to taste 

How to roast your garlic (can be done ahead):  Separate your garlic cloves but leave the skins on. Lightly coat in olive oil and roast at 400 until browned and tender. Let cool and squeeze out the squishy garlic flesh, discarding the peels.

Put prepared potatoes into a pot and cover with water. Bring to a boil and reduce the heat to a simmer. Cook until tender, about 20-30 minutes, depending upon size of pieces. Drain. Warm the cream and melt the butter. Mash the potatoes with the roasted garlic, cream, butter, and add salt and pepper to taste. Do not over-mash because the texture will become sticky/gummy. Serve hot.

Make ahead tip: The beauty of this dish is that it can entirely be made ahead. Simply reheat covered in oven at 350 degrees for 30 minutes or in microwave before serving. 

2 cups heavy cream
1 teaspoon salt
1/2 teaspoon freshly ground nutmeg
about 2 lbs. potatoes, peeled and thinly sliced
2 medium parsnips, peeled, trimmed, and thinly sliced
1 large shallot, thinly sliced (or 1/2 cup onion, thinly sliced)
1 medium celeriac, peeled, halved, and thinly sliced
8 ounces cheese, coarsely shredded

1. Preheat oven to 325°. In a small saucepan, bring cream, salt, and nutmeg to a simmer. Remove from heat and set aside.

2. Lay half the potatoes evenly in a shallow 2 1/2-qt. baking dish, followed by half the parsnips and all the shallot/onion and celeriac. Top with half the cheese. Add remaining parsnips, then remaining potatoes. Pour warm cream over vegetables. Sprinkle evenly with remaining cheese.

3. Bake until bubbling, golden brown, and tender when pierced, about 1 1/4 hours. Let sit 10 minutes before serving.

Make ahead: Up to 2 days; reheat at 325° until center is warm, about 30 minutes.
 

1 lb. potatoes, boiled until just tender and cut into 1” pieces
2 Tbls. cooking oil
¼ - ½ tsp chili flakes
¼ tsp whole fennel seeds
½ tsp mustard seeds
½ tsp whole cumin seeds
1 cup ripe tomatoes, chopped
1 tsp salt
¼ tsp turmeric powder
1/8 tsp cayenne powder (optional)

Heat the oil in a medium pot over medium-high heat. When hot add chili flakes, fennel seeds, mustard seeds, and cumin seeds for 15 seconds. Immediately add tomatoes, salt, turmeric, optional cayenne, and potatoes. Add ¾ cup water, stir, turn heat to low, cover and cook gently for 20 minutes, stirring occasionally. Mash a few potato pieces into the cooking liquid to thicken.  Serve hot.