Roasted Rosemary Potatoes

Roasted Rosemary Potatoes
Author: 
Recipe type: Side Dish
 

Ingredients
  • 3 cups cubed Driftless Organics potatoes
  • ⅛ cup Drifless Organics Sunflower Oil (or a good olive oil)
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tbsp minced garlic (3 cloves)
  • 2 tbsp minced fresh rosemary leaves

Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place cubed potatoes in a bowl with the oil, salt, pepper, garlic and rosemary; and toss until well coated.
  3. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp.
  4. Flip twice with a spatula during cooking to ensure even browning. Serve while hot.

 

Winter Root vegetable Au Gratin

Winter Root vegetable Au Gratin
Author: 
Recipe type: Main Dish
 

Ingredients
  • ½ c. yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 1Tbsp. fresh thyme (or ½ tsp. dried)
  • 8 c. thinly sliced mixed winter root vegetables
  • 1 c. milk
  • 1 c. heavy cream (or condensed milk)
  • 1 c. grated cheese of choice such as parmesan, asiago, Gruyere, aged cheddar
  • salt & pepper to taste

Instructions
  1. Preheat oven to 350 degrees.
  2. Oil a 7” x 11” baking dish.
  3. In a large bowl, mix all ingredients but the cheese & pour into baking dish.
  4. Press down any veggies that are sticking out.
  5. Top with grated cheese & bake uncovered for 45-60 minutes, rotating if necessary, until vegetables are tender & top is crisp.
  6. Remove from oven & let stand a few minutes before serving.

 

Parsnip & Potato Mash

Parsnip & Potato Mash
Author: 
Recipe type: Side Dish
 

Ingredients
  • 4 pounds potatoes, peeled and quartered
  • 1 pound parsnips, peeled and cut into large chunks
  • 1 tablespoon salt
  • 1 cup milk
  • 6 to 8 tablespoons unsalted butter
  • Freshly ground pepper

Instructions
  1. Place potatoes and parsnips in a large pot, cover with water, and add 1 tablespoon salt.
  2. Bring to a simmer and cook for 20 to 25 minutes, or until potatoes are very tender.
  3. Drain, return to pot, and mash until almost smooth (or leave slightly chunky, if you prefer).
  4. Heat milk with 6 tablespoons of butter until scalding and then add in slowly, mashing or stirring into potatoes until smooth.
  5. Season with pepper. Dot with remaining butter,if desired.

 

Potato-Leek Tourte

Potato-Leek Tourte
Author: 
 

Ingredients
  • large russet potato or 1lb red potatoes
  • 1 partially baked 9” pie shell
  • 3 cups chopped leek, white & light green part only (If there’s not quite enough leek in the box for the recipe, add some chopped collard greens & saute them with the leek.)
  • 1 Tbsp. unsalted butter
  • ½ cup cream
  • 2 eggs
  • ½ tsp. salt
  • ¼ tsp. freshly ground pepper
  • ¼ tsp. freshly ground nutmeg grated Gruyere, Swiss, or goat cheese (optional)

Instructions
  1. Preheat oven to 375 degrees.
  2. Gently crush baked potato with a fork into the bottom of the pie shell.
  3. Saute leek in butter until translucent.
  4. Transfer to the pie shell.
  5. Mix together the cream, eggs, salt, pepper, and nutmeg to make a custard.
  6. Pour over the onion and potato, sprinkle cheese on top (if using)
  7. Place in the preheated oven, baking for 45 minutes, or until the tourte is golden brown and the custard set.

 

Potato Leek Gratin with Fresh Sage

Potato Leek Gratin with Fresh Sage
Author: 
Cook time: 
Total time: 

Serves: 6-7
 

Ingredients
  • 3 lb. yellow potatoes, very thinly sliced
  • 1 quart milk, preferably whole
  • 2 bay leaves
  • 3 sprigs fresh sage or 1 Tbsp. dried
  • 3 cloves garlic, chopped
  • 2 large or 3 medium leeks, white parts cut in half lengthwise, carefully washed, & sliced
  • Salt, pepper, & grated nutmeg to taste
  • 2 Tbsp. fresh sage, chopped
  • 1 c. breadcrumbs
  • 1 ½ c. grated cheese, such as Gruyere, white cheddar, smoked gouda, or fontina, or a combo
  • 2 Tbsp. butter, cut into pieces

Instructions
  1. Preheat oven to 375 degrees & butter a 9”x12” gratin dish.
  2. Slowly bring milk, bay leaves, sage sprigs, garlic, leeks, & 2 tsp. salt to a boil in a large pan. Simmer until potatoes are just tender. Drain, reserving milk & keeping it hot, & remove herbs. Combine chopped fresh sage, breadcrumbs, & a ½ cup of the cheese & set aside. Make a single layer of vegetables in the dish, sprinkle with salt & nutmeg & top with a light layer of cheese. Repeat with the remaining vegetables & cheese, ending up with vegetables on top. Add enough of the hot reserved milk to just barely cover. Top with the sage/breadcrumb/cheese mix & dot with butter & bake until crust is golden, about 50-60 minutes.

 

Buttermilk Mashed Potato & Rutabagas

 

Buttermilk Mashed Potato & Rutabagas
Author: 
Recipe type: Side Dish
Cuisine: Thanksgiving
Serves: 4
 

Ingredients
  • 3 large or 4 medium gold potatoes, peeled or unpeeled, cut into ½” pieces
  • 1 medium rutabaga, peeled, cut into ½” pieces
  • 6 Tbsp. butter, cut into pieces
  • 1 cup buttermilk
  • 6 Tbsp. water or broth
  • ⅛ tsp. baking soda
  • Salt & pepper to taste

Instructions
  1. In a Dutch oven or very heavy bottomed pan, bring potatoes, rutabagas, 2 Tbsp. of the butter, ¾ cup of the buttermilk, water, baking soda, & about a ½ tsp. of salt to a boil.
  2. Cover & reduce heat to low. Simmer, stirring occasionally, until vegetables are almost tender, about 20 minutes.
  3. Remove lid & cook over medium heat until liquid has nearly evaporated, about 3 minutes. Remove from heat & mash with remaining butter until smooth.
  4. Fold in remaining buttermilk & season with salt & pepper to taste. Serve immediately.

 

Miso Garlic Mashed Potatoes

Miso Garlic Mashed Potatoes
Author: 
Recipe type: Side DIsh
Serves: 6
 

Ingredients
  • 1 bulb garlic, unpeeled
  • ½ teaspoon Driftless sunflower oil or olive oil
  • 2 pounds potatoes, rinsed and quartered
  • Salt and pepper to taste
  • ¾ to 1 cup plain soy milk (unsweetened)
  • 2 tablespoons aged barley miso
  • Chives or green onions, finely chopped (for garnish)

Instructions
  1. Heat oven to 425°F. Slice ½-inch top off garlic bulb and drizzle with olive oil.
  2. Wrap in aluminum foil. Bake until garlic is soft and golden, about 45 minutes. Remove from oven. When until cool enough to handle, peel garlic cloves, mince and set aside.
  3. In large pot, add potatoes and cover with salted water.
  4. Bring to a boil then reduce heat and simmer, uncovered, until tender, about 15 to 25 minutes.
  5. Drain potatoes and force through a potato ricer or mash until smooth. Transfer to a large bowl and mix in garlic. Cover and keep warm.

 

Creamy Potato and Snap Pea Salad

Creamy Potato and Snap Pea Salad
Author: 
Recipe type: Side Dish
 

Ingredients
  • 2 lb. potatoes, cut into bite size chunks (skin left on)
  • 2 Tbsp. white wine vinegar mixed with ¼ tsp. each salt & pepper
  • ½ lb. snap peas, stems & strings removed (snow peas work too!)
  • 1 bunch of green onions (or potato onions), chopped
  • 1 Tbsp. green garlic or garlic scapes, minced
  • ¾ c. sour cream
  • 1 Tbsp. mayo
  • 1 Tbsp. grainy mustard
  • Salt & pepper to taste
  • A mix of any fresh herbs, such as rosemary, thyme, oregano,
  • parsley, dill, cilantro, etc.

Instructions
  1. Boil cut potatoes in salted water until just soft (but not falling apart).
  2. Drain, reserving hot water.
  3. Gently fold in vinegar/salt/ pepper mix & cool.