Whether you are harvesting your own potatoes or buying them at the farmers’ markets, here are two delicious recipes that make the best of this mainstay vegetable.
PORTUGUESE ROASTED POTATOES
Yield: 4 servings
Ingredients:
- 6 Large New Potatoes, peeled and cut into ¾” wedges*
- 4 Cloves of Garlic, finely chopped
- 1 tbsp. Paprika
- ½ tbsp.Coarse Salt
- 1 tsp. Freshly Ground Black Pepper
- ¼ cup Extra Virgin Olive Oil (don’t substitute, use olive oil!)
- 1 ½ tbsp. Parsley, finely chopped
Directions:
In a large bowl combine the potatoes with the garlic, paprika, salt and pepper. Gently mix, evenly coating the potatoes. Drizzle with the olive oil and sprinkle with the parsley; mix to coat evenly. Place in a roasting pan (or add to a pan of roasting meat) and roast at 350 F turning occasionally for about 45 minutes to 1 hour, or until tender.
MASHED POTATO PANCAKES
Yield: 4 pancakes
Ingredients:
- 2 cups Leftover Mashed Potatoes
- ½ to 1 cup Fine Bread Crumbs
- 2 Eggs
- ½ tbspDried Parsley Flakes
- ½ cup Flour
- ¼ cup Canola Oil
- Sea Salt and Freshly Ground Pepper to taste
Directions:
Mix mashed potatoes with ½ cup bread crumbs, eggs, parsley flakes, salt and pepper. If mixture is too soft add more bread crumbs until mixture will hold a pancake shape. Dust hands with flour and shape into patties (using a half cup measure for size). In a medium frying pan, heat the canola oil on medium high heat. Add potato pancakes and reduce heat to fry slowly. When pancake is golden brown, turn and fry the other side.
