Ingredients                                       Makes Approximately Five Small Cakes
1 Very Large Russet Potato (could substitute Heirloom Potatoes)
1 Egg White
2 tbsp Fresh Chives, finely minced
Large pinch of salt
Freshly cracked Black Pepper to taste

Directions:
1. Preheat your oven to 350 degrees.

2. Bake the russet potato on a sheet pan until partially cooked through (about 40-60 minutes depending on size).

You can test it for doneness by cutting a small slice out of the potato – there should be a disk about the size of a quarter in the middle of the slice that’s still quite firm.

You can also test by pushing the point of a knife into the potato.  It should go in easily, then hit a harder portion towards the center.

3. Remove the potato from the oven and let it cool completely.

4. Once the russet has cooled, peel it and grate it using the large round holes on a box grater.  Stir to combine with the egg white, salt, minced chives, salt and pepper.

5. Use a round cookie cutter or ring mold, rubbed or sprayed with oil on the inside, to form the cakes.  Pack the potatoes down with the bowl of a spoon, then add more to fill the space.  You want them tightly packed in the mold.

6. Refrigerate the formed cakes until you’re ready to cook them (up to a few hours).

7. Brown the cakes in a frying pan oiled with a third of an inch of high heat oil, flipping once, until they’re heated through & crisped on both sides.

Note: if your cakes are too thick and have browned before they have cooked through completely, you can finish them on racks in a 400 degree oven.

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When roasting rosemary skewered potatoes in the oven, the rosemary sprigs burn up, very lightly smoking the potatoes and imparting a gentle hint of rosemary flavor.  When the potatoes are ready, you remove and discard the rosemary sprigs.

Instead of using a cast iron grill pan in the oven, you could also grill these skewers, hanging the green ends off of the edge of the grill.

Ingredients:                Makes Six Skewers
1lb Heirloom Potatoes, skin on (we used Viking Purple Potatoes & All Blue Potatoes)
1/3 cup White or Champagne Vinegar
1 tbsp Fresh Rosemary, minced
Six long, thick Fresh Rosemary Sprigs
Salt
Black Pepper
Olive Oil

Directions:
1. Preheat your oven to 450 degrees.

2. Slice the potatoes into 1/3″ thick slices.  Add them and the vinegar to a pot of cold water (just enough water to cover).  Bring the water to a simmer to a simmer and cook just until tender – al dente, but not crunchy.

3. Drain the potatoes and lay them out on a plate or pan to cool.  Drizzle them with some olive oil and season with the salt, pepper, and the minced rosemary.

4. Strip the rosemary leaves off 2/3rds of the large sprigs, and thread the potato slices onto them horizontally.

5. Drizzle the potatoes with olive oil & cook in a grill pan.  The rosemary will smoke. That’s ok.

6. After the potatoes have developed grill marks on both sides, move the pan to the oven to finish cooking them.

7. Once the potatoes are tender, remove them from the oven and the burnt rosemary sprigs.  Discard the rosemary.  Serve the potatoes.

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Herb Recipes

Bring better color, texture, and flavor to your potato dishes

What is an Heirloom Potato?
Most American producers have rushed to plant (and develop) the fastest growing, highest yield, and longest lasting crops and farm animals possible. As a result, almost all stores offer the same varieties of meats & produce…and they weren’t selected for their taste. Fortunately, in spite of the additional effort required, a few choice farmers have steadfastly remained focused on flavor, keeping the old breeds & species alive. These specialty potatoes are the equivalent of heirloom tomatoes, heritage chickens and kurobuta pork – they are rare and wonderful old treasures of the food world.

We offer a color & texture for every recipe:

	Heirloom Variety:	Appearance:	Application:
	All Blue Potatoes	Purple inside & out	Roast or boil
	All Red Potatoes	Pink/Red inside & out	Roast, steam, or scallop
	Austrian Crescent	Fingerling. Yellow inside & out	Roast, steam, or slice & sautee
	Bintje	Yellow inside & out	French fries
	Desiree	Pink skin, yellow flesh	Boil, mash, or smash
	Maris Piper	White inside & out	Bake, deep fry, or roast
	Mountain Rose	Red, darker than All Reds	Roast, steam, or scallop
	Purple Majesty	Purple, darker than All Blues	Roast or boil
	German Butterball	Yellow inside & out	Mash, roast, or steam
	Red Lasoda	Pink skin, white flesh	Soups or potato salad
	Viking Purple	Purple skin, white flesh	Mash, smash, or bake
	Yellow Finn	Golden yellow inside & out	Mash or fry

Grown on a Small Family Farm
All of our 12 varieties (plus the heirloom potato sampler) are grown by Olson Farms – a small family-run farm committed to using sustainable dry-land farming techniques. They are all washed, sorted, and packed by hand to ensure quality.

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Potato Recipes

Different from our earlier quick potato hash recipe, this version of the breakfast classic adds sausage for use as a robust full breakfast rather than just a starchy side dish.  Whether you’re a die-hard carnivore looking to have game meat in the morning or just someone looking for a protein-rich breakfast to keep you going until late in the day, this hearty recipe is sure to satisfy.

Drink Pairings: Bloody Mary

Ingredients: (Makes 2 Servings)
½ Yellow Onion, sliced
3oz Thin Cut Bacon, sliced (we used Magalitsa Bacon for extra richness)
¼ Potatoes, medium diced (we used whole heirloom “spud nuts” for fun)
2 Uncooked Game Sausages, casings removed (we used Garlic & Marsala Wild Boar Sausage)
2 Eggs
½ Roasted Red Pepper, finely diced

Instructions:
1. Partially caramelize the onion slices (how to caramelize onions) to a light brown.

2. Remove the onions, add the bacon slices, cook them over low heat until their fat has rendered out and they’ve crisped up.

3. When the bacon has rendered, remove it from the pan, leaving as much fat behind as possible.

4. Add the potatoes and pan fry in the bacon fat until tender.

5. Remove the potatoes from the pan with a slotted spoon. Add the sausage meat to the pan and break it up into small pieces. Increase the heat to saute the sausage meat.

6. When the sausage is cooked through, return the potatoes, onions, and bacon to the pan along with the pepper and cook just long enough to heat them through.

7. Heat some oil in a cast iron skillet and fry the eggs sunny side up.

8. Serve the hash alongside the sunny-side up eggs.

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Sausage Recipes
Potato Recipes

Though everyone is familiar with the large baked russet potato, smaller heirloom potatoes also roast beautifully. In this recipe and photos, we used Austrian Crescent Fingerlings, but you could use just about any heirloom potato variety.

How to Roast Potatoes

1. Preheat your oven to 375 degrees.
2. Wash the potatoes, lightly dry them, and rub them with olive oil, salt & pepper
3.  Put them on a baking sheet and roast them in the oven, turning occasionally, until cooked through (30-45 minutes depending on variety & size)
4.  Serve.

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Culinary Techniques

Because it’s really more of a technique than a recipe, the below ingredients list can easily be scaled to make any quantity of potatoes.

Ingredients:                Makes Six Servings
1 pound Heirloom Potatoes
1 tsp Kosher Salt, plus extra to taste
Semolina Flour
Olive Oil

Directions:
1. Wash, scrub and halve the potatoes.

2. Preheat your oven to 450 degrees.

3. Using a microplane grater, very lightly grate the potatoes on all sides, just enough to roughen the surface of their skin.

4. Add the potatoes to a pot with the salt and just enough cold water to cover.  Bring to a boil & cook for four minutes, then drain.

5. Fill a deep baking dish with a layer of olive oil ½” deep and put it in your oven until very hot.

6. Toss the potatoes with enough semolina flour to coat, rubbing them to make sure you have a thin, even coating.

7. Very carefully lift the dish out of the oven and add your potatoes.

8. Return the dish to the oven and continue to cook.

9. After ten minutes, use a pair of tongs to reach into the oven and give each of the potato pieces a turn.

10. If you’re roasting purple potatoes, it may be difficult to tell when they’re done from looks alone.  If so, use a pair of tongs to retrieve a potato and test it for tenderness.

11. When the potatoes are cooked, very carefully remove the dish from the oven.  Use tongs to retrieve the potatoes from the oil and place them on paper towel to drain.  Dust with kosher salt.

12. Serve

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You could, of course, use basic new potatoes, but we love the better flavor and cornucopia of bright colors that heirloom potatoes bring to the dish.

Ingredients:
Heirloom Potatoes
Large Baby Carrots
4 cloves of Garlic, unpeeled
Leaves from 2 sprigs of Fresh Rosemary
Olive Oil
Salt & Pepper to Taste

Directions:
1. Preheat your oven to 375 degrees.

2. If any of the potatoes are significantly larger than the others, cut them in half, etc as needed to ensure all the pieces are roughly similar in size.

3. Add the carrots & potatoes to a large pot of cold salted water.

4. Bring to the water to a boil & cook for 5-7 minutes until the potatoes and carrots have softened.

5. Pour off the water and let them steam dry.

6. Toss the potatoes, carrots, garlic cloves, rosemary leaves, salt, pepper, and enough olive oil to coat. Then lay out on a baking dish in a single layer and roast until browned, about an hour.

7. Serve.

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Leaving the pearl onions only lightly cooked gives this salad a crisp consistency and, together with the mustard and vinegar, a little bite.  It doesn’t taste heavily of bacon, there’s just enough in here to give it a bit of smoke and richness.

Ingredients:                           Makes Eight Servings
1lb Heirloom Potatoes (we particularly recommend Austrian Crescent Fingerling Potatoes)
1/4lb Bacon, diced
1 tbsp + 1/3rd of a cup Olive Oil, plus extra if needed
1/2 bunch Fresh Thyme Sprigs
2 tbsp Whole Grain Mustard
1/4th cup Apple Cider Vinegar
2 tbsp Fresh Chives, chopped
6 Pearl Onions
3 whole sprigs Fresh Rosemary + 1 tbsp chopped leaves

Directions:

1. Preheat your oven to 350 degrees.

2. Cook the diced bacon with the olive oil in a frying pan on medium heat until the fat has rendered out and the pieces have crisped.  Reserve the bacon & fat.

3. Cover the potatoes with cold, salted water.  Bring to a boil & cook until al dente.  Drain.

4. Add the pearl onions to a small pot of cold water and bring it just to a rolling boil, stirring occasionally to dunk the onions.  Pour off the water and let the onions cool.  Peel & halve them.

5. Halve the potatoes and return them to the now dry pot.  Add the 1/3rd cup of olive oil, whole thyme sprigs, fresh rosemary sprigs, salt & pepper.  Toss to combine & top with foil.

6. Move the pot to the oven to briefly roast until potatoes are completely tender.  Check periodically, and add more olive oil if needed to keep the pan from drying out.

7. Once the potatoes are done, remove the pan from the oven.  Discard the rosemary sprigs & pour off about 1/3rd cup of the olive oil into a bowl.

9. While the potatoes are still warm, stir into the 1/3rd cup of oil the whole grain mustard, chives, chopped rosemary, bacon, 2 tbsp of the rendered bacon fat, pearl onions and apple cider vinegar.  Return the flavored oil to the pan with the potatoes & stir to combine.

10. Use a slotted spoon to the potato salad on to a plate or into a bowl. Serve.

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Ingredients:                                 (Makes 3 Servings)
1/4lb Fresh Ramps, cleaned (How to Clean Ramps)
2 tbsp Unsalted Butter
2 tbsp Heavy Cream
3 Small Russet Potatoes, baked
Salt & Pepper to Taste

Directions:
1. Preheat your oven to 400 degrees.

2. Cut each russet in half and scoop out the center of both halves. Make sure three halves still has about ¼” of potato left in them. Serve the other three as potato skins or discard them.

3. Run the scooped out potato chunks through a potato ricer or food mill.

4. Finely chop the ramps and sauté them in the butter.

5. Mix the ramps, the butter they were cooked in, the cream, and salt & pepper to taste into the potato filling.

6. Stuff the three reserved halves with the filling.

7. Put the potatoes in a baking dish or on a baking sheet and bake until heated through and golden brown.

8. Garnish with parsley or chives if desired and serve.

Variation:
If you wish you can top the stuffed potatoes with a mixture of breadcrumbs (how to make breadcrumbs) and finely grated Parmigiano Reggiano before baking them the second time.

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Wild Produce Recipes

Frying potato chips at home is surprisingly easy, and fresh potato chips are much more delicious than store bought.  That said, you don’t have to just fry potatoes.  Lotus root chips have a slightly creamy, slightly sweet flavor, look gorgeous, and crisp up even better because of their holes.  Taro root also makes great chips, and this same technique can even be used with sunchokes, as in our Perch Fish & Chips Recipe.

You can use any of our specialty salts to season your chips, but we’ve suggested a few varieties below that work particularly well.

Ingredients: (makes approximately 5 servings)
3 Fresh Taro Roots
2 Fresh Lotus Roots
2 large Heirloom Bintje Potatoes
Flor de Sal, Green Chile Salt, Szechuan Pepper Salt, or Truffle Salt to taste
Freshly cracked Tellicherry Peppercorns to taste
High heat oil (canola, peanut, etc) – amount depends on your pot or fryer.

1. Wash the taro, lotus, and potatoes.  Remove skin from the taro, but leave the skin on the lotus root and potatoes.  Slice them into 1/16th of an inch thick disks.  Though you can use a knife if you have exceptional knife skills and an exceptionally sharp knife, it’ll be easier (and you’ll have much more uniform results) to use a mandoline.

2. Soak the slices separately in bowls of cold water for at least 1 hour (up to 6 hours)  to draw out the starch.

3. While the root vegetables are soaking, heat at least an inch of oil in the bottom of your pot (or the amount of oil called for in your fryer’s instructions) to 375 degrees.

4. Remove your chips from the water and dry them off thoroughly sandwiched between two towels (the water running off the taro chips may be slimy to the touch…but don’t worry, that’s normal).  Be sure to dry the potato chips, as excess water can cause the oil to sputter.  Have a large bowl handy to toss the finished chips with salt and pepper.

5. Add the chips to the fryer one at a time so that they do not stick to each other.  Be careful not to overload the fryer or pot, as this can drop the temperature and result in oily chips.  If using a pot on the stove, do not put more than a single layer in at a time.  Use tongs or a spider to turn the chips in the oil, frying them until golden brown and crispy (taro chips will be darker).  Make sure your oil is back up to 375 degrees before adding more chips.

6. Remove the chips from the oil, shaking them gently over the oil to drain.  Put them in the large bowl, and top with fresh cracked pepper and the specialty salt of your choice. Toss to coat.

 7. Serve immediately.

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Sea Salt Recipes