The web is populated with wonderful pictures of farmers markets and their vibrantly colored stacks of vegetables. I love them just as much as the next person, what’s not to love? But the one blandly colored root that really makes me grin with glee, the one thing that really get me excited when I see them starting to come into season is the potato. Yukon, Idaho, Russet, Fingerling, Red Bliss, White, New, Purple are all good with me and their cousins Sweet, Hannah, Jewel make me giddy too. Apparently, I’m not the only one who feels this way.
Among the many great things about the potato is of course how versatile they are but also how far just a few can go. For this first recipe you only need one good sized Idaho potato. Buying potatoes organic is highly recommended, since they grow in the ground the quality of that soil is especially important.
Turkey Sausage and Sage Hash Browns
Makes 4 Hash browns1 large Idaho potato shredded (Be sure to cover with cold water so the potato doesn’t turn unpleasant shades of brown then black.)
3 Tablespoons chopped fresh sage
4 ounces turkey sausage
Salt and Pepper to taste
Mix the sage, turkey sausage, salt and pepper together in a bowl. Squeeze the shredded potato dry and add to the sage mixture mixing thoroughly. Form four hash browns and fry in a high heat neutral oil like safflower or sunflower until dark caramel brown on both sides. I always top these with a poached egg.
Sweet and Sour Potato Salad
2 pounds small Yukon gold potatoes, not peeled
2 large sweet potatoes, peeled
4 stalks organic celery, chopped (organic because celery is on the dirty dozen list as one of the most contaminated vegetables out there)
1 large onion, minced (doesn’t need to be organic since they have few pests which means less spraying and they have a protective skin)
10 tablespoons mayo
7 tablespoons Dijon mustard
4 tablespoons cumin
2 tablespoon paprika
2 teaspoons salt
1 large handful of cilantro chopped
2 tablespoons cider vinegar (optional)
Cut the Yukon gold potatoes and sweet potatoes into bite-sized chunks and boil until tender. While the potatoes are boiling, mince the onion and chop the celery and put them into a large bowl. In a separate bowl mix the mayo, mustard, cumin, paprika, salt and vinegar until well blended. When the potatoes are done drain them and add them directly to the onion and celery and mix. While the salad is still warm, add the dressing so the potatoes absorb the flavor. Once the potato salad has cooled down put in fridge to chill. Right before serving mix in the cilantro.
Twice Baked Potatoes with Broccoli and Crème Fraiche
4 Idaho Potatoes
3 cups chopped broccoli (cut really small)
4 ounces crème fraiche
3 tablespoons butter
2 cups shredded white cheddar cheese
Salt and Pepper to taste
Preheat oven to 350. Bake the potatoes until the skin is a little crispy on the outside, about an hour and a half. Once cooked. Cut a slit in the top of the potato and scoop all of the flesh into a bowl. Mix in the broccoli, crème fraiche, butter and 1 cup of the cheddar cheese. Mix thoroughly, adding more butter or crème fraiche as necessary. Scoop the mixture back into the potato skins and cover with the remaining 1 cup shredded cheddar. Put back into the oven and bake until the cheese is well melted on top, about 10 minutes.