Potatoes

6 Potato Soup with Butternut and Quinoa

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I made this soup for my fiance Joshua after he had a hard day. It was the perfect comfort food and he gave it 10 out of 10 stars. I later made it a second time and included parsnips. This time he rated it 8 out of 10 stars because of the parsnips… I guess he isn’t a fan of parsnips. LOL.

I call this “6 Potato Soup” because I used all six of the varieties of potatoes we offer, which gave the soup a rainbow of colors. Feel free to use any kind of potato you like.

I call this “6 Potato Soup” because I used all six of the varieties of potatoes we offer, which gave the soup a rainbow of colors. Feel free to use any kind of potato you like.

6 Potato Soup with Butternut and Quinoa

1/4 cup quinoa
1 lb potatoes, cut into 1/2” cubes (any kind)
1 T. oil
1 onion, chopped
1/4 cup mushrooms, minced (optional)
1 garlic clove, minced
1 tsp thyme
1 tsp sage
1 cup butternut squash, cut into 1/2” cubes
3 cups chicken stock
3/4 tsp salt, more or less to taste
1/8 tsp pepper
1 cup precooked chicken, chopped

In a small pot, cook the quinoa according to package instructions. Here’s a great tutorial on cooking quinoa.

Meanwhile, in another pot, boil the potatoes until tender. Drain.

In a large pot, heat the oil. Add onions and mushrooms and saute until golden and tender. Add garlic and saute briefly until fragrant.

Add the herbs, butternut squash, chicken stock, salt and pepper. Cover with a lid and simmer until the squash is tender. Add the cooked quinoa, potatoes, and chicken and heat through. Adjust seasoning if necessary.

Serve with grated cheese.

Enjoy!
 

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Roasted Potatoes with Mustard and Basil Dressing

Do you eat your potatoes with the skins on?  Did you know that 50% of the antioxidant activity of the entire potato is in the skins?  Also, the high fiber content of the skins slows the digestion of starch and sugar, giving the potato a lower glycemic value*.  Roasting potatoes is a great way to use them with the skin on

This is a great recipe to make with the fun colored potatoes we have.

This is a great recipe to make with the fun colored potatoes we have.

Roasted Potatoes with Mustard and Basil Dressing

Potatoes- enough to feed your family
1 T. oil
Salt and pepper

Preheat the oven to 425.  
Cut the potatoes into bite sized pieces (no need to peel).  Toss with the oil and season with salt and pepper.  
Spread in a single layer on a baking pan (I really like using our cast iron skillet for this).  
Bake for about 45 minutes until they are crispy brown on the outside and tender on the inside, flipping halfway through cooking.

While they are roasting, make the dressing by mixing together the following ingredients (halve this dressing recipe if you are only feeding 1 or 2 people):
2 T olive oil or melted butter
2 tsp mustard
2 tsp honey
2 tsp apple cider vinegar
1/4 tsp salt
1/4 tsp garlic powder
2-3 T minced basil
Taste and adjust the dressing if needed.
When the potatoes come out of the oven, toss them with the dressing and serve!

*Reference: Eating on the Wild Side by Jo Robinson

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Loaded Nacho Fries

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"Loaded Nacho Fries" is probably not a recipe you were expecting to see on this blog.

My boyfriend, Joshua, and I had a discussion (argument) about whether these were REALLY "loaded nacho fries".  I call them "loaded nacho fries", but....

-The fries are oven-baked farm-fresh potatoes,

-the taco meat is grassfed ground beef with homemade taco seasoning,

- and the nacho cheese is a from-scratch cheese sauce with real cheddar.

It's all the components of loaded nacho fries....... with none of the junk stuff.

So you tell me- are these loaded nacho fries or are they BETTER?

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Are you guys OK if I don't have the exact measurement for ingredients in this recipe for fries?

I think I heard you say "yes".  Good.  This recipe is very simple and you can make as many as you need for the size of your family.

Oven-Baked Fries

Potatoes* (enough to feed your family)
Oil (about 1 T. for every couple potatoes that you use)
Salt

Preheat oven to 425.
Cut up the potatoes into 1/4" french fry shapes.
Drizzle with oil and mix to coat evenly.  Sprinkle liberally with salt.
Spread in a single layer on a cookie sheet lined with parchment paper.
Bake at 425 for about 30 minutes until they are tender on the inside and golden on the outside, flipping halfway through to cook evenly. 

*We tested out different varieties of potatoes in hopes of finding the best one for making fries.  What we found was that the technique made a bigger difference in the quality of the fries than did the variety of potato.  All varieties made good fries, if:
-They were evenly coated with oil.
-They each had a good sprinkling of salt.
-They were not over-baked (you want them to be tender rather than being like crispy matchsticks). 

To assemble the loaded nacho fries, you will need:
Meat seasoned with our homemade taco seasoning
Homemade nacho cheese
Fresh tomatoes or salsa
Cilantro or green onions for garnishing

Pile all that good stuff together and you have yourself some loaded nacho fries with wholesome ingredients and none of the guilt!

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Quick and Easy Baked Potato Chips

Baked Potato Chips

  • 3 medium/large potatoes
  • 1 tsp oil
  • salt and pepper

Preheat oven to 425.
Line a cookie sheet with parchment paper.
Cut potatoes into 1/8" slices.  You can use a mandolin if you have one, but a knife works fine, too.  They don't have to be perfectly the same thickness.
Spread in a single layer on the cookie sheet.  Drizzle with oil and sprinkle with salt and pepper.
Bake for 20 minutes.  Remove from the oven and flip them over to bake evenly. 
Bake for another 10-20 minutes.  Some will be brown and crispy while others may still be golden and tender.  Both are good!  Make sure to watch them towards the end so they don't burn.
Enjoy! 

FYI, 3 potatoes made enough chips to feed 3 people in our family.

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Smashed Baby Potatoes with Brie

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Smashed Baby Potatoes with Brie
Adapted from Half Baked Harvest

  • 2 lbs small potatoes*
  • 1 T. oil
  • 2 T. butter
  • 1 garlic clove, minced
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 3-4 oz brie
  • a few basil leaves, minced

Preheat oven to 425.
Toss the baby potatoes with 1 T. oil.
Place in a baking pan and cover with tinfoil.
Bake until fork tender, about 40 minutes.
Meanwhile melt butter and mix with the garlic, salt, and pepper.
When the potatoes are done, removed the foil, smash the potatoes with a fork, and drizzle the melted butter mixture evenly over all the potatoes.
Return to the oven (uncovered) and roast for another 15 minutes, until the edges of the potatoes are browned and crispy.
Cut the brie into small pieces and place one on each potato.  Return to the oven for a few minute- just long enough to melt the brie.
Garnish with fresh basil and serve!

*When ordering potatoes, leave a note during checkout to specify the size you would like.

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