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Douglas Fir Roasted AmaRosa Fingerling Potatoes
“Hasselback style”

AmaRosa Potatoes………………………………………1 lbs.

Olive oil………………………………………………………4 Tbsp.

Fresh Garlic , crushed…………………………………..2 cloves

Fresh Douglas Fir boughs…………………………… needed

Salt/Black pepper……………………………………… taste

Butter…………………………………………………………..if desired

Balsamic vinegar…………………………………………..if desired


Slice AmaRosa Potatoes crosswise 1/8” thick but not all the way through, use chop stick as guild on cutting board if necessary .
Coat potatoes in olive oil season well with salt and pepper add garlic.
Collect fresh Douglas Fir branches using new growth if possible. Place Fir into cast iron skillet and place potatoes on top. Pre-heat oven (bake) to 400 degrees and place skillet on middle rack and bake potatoes for 30-45 min. or until tender.
To Serve: Lightly brown butter in pan, add finely minced fir needles and pour over potatoes, drizzle with balsamic vinegar.

Organic AmaRosa potatoes are available at New Sesaons or see Klamath Basin fresh Organics website.


Sage Roasted Fingerlings with Aioli

Serves 4 to 6

Ingredients for Roasted Potatoes:

1 pound fingerlings Potatoes (AmaRosa makes a colorful display), cut in half lengthwise

2 tablespoons olive oil

fresh sage leaves

salt & pepper, to taste



Pre-heat oven to 425 degrees.

In a bowl, toss potatoes with olive oil, salt & pepper.

Place a sage leaf on cut side of potato, then place potato cut side down on a sheet pan.  

Roast potatoes for 20 minutes or until tender.

Remove from oven, serve warm with aioli

Ingredients for Aioli:

1 cup olive oil mayonnaise

1 teaspoon Espelette chili pepper (see note below)

1 teaspoon fresh garlic, minced

2 teaspoons, lemon juice

2 tablespoons, fresh parsley, chopped

salt & pepper, to taste 



Combine all ingredients in a small bowl and mix well.

Place in refrigerator and allow flavors to blend for several hours or overnight.

Serve as a dip for Roasted AmaRosa Potatoes.


NOTE:  If you can't find Espelette chili pepper, feel free to substitute smoked paprika for color/flavor.  To add a little heat to the dip, add a few drops of your favorite hot sauce.





Twice-Baked Gruyère Potatoes with Lots of Green Onions

Serves 6 to 8 By Diane Morgan, Roots: The Definitive Compendium with more than 225 Recipes, Chronicle Books

4 large russet or other floury potatoes, about 12 oz/340 g each
Canola or other neutral oil for rubbing potatoes
4 tbsp/55 g unsalted butter
1/3 cup/35 g slivered blanched almonds
1 large garlic clove, minced
6 green onions, including green tops, thinly sliced
1½ tbsp finely minced fresh rosemary
4 oz/115 g Gruyere cheese, grated
¾ cup/180 ml sour cream
¾ cup/180 ml plain Greek yogurt
2 to 3 tbsp milk
Kosher or fine sea salt
Freshly ground pepper
2 tbsp fine dried bread crumbs
2 tbsp freshly grated
Parmesan cheese, preferably Parmigiano-Reggiano

  1. Position a rack in the center of the oven and preheat to 400°F. Using a fork, pierce the potatoes in several spots. (This allows the steam to escape during baking, which keeps the skins from cracking.) Rub the potatoes with oil and place them on a rimmed baking sheet. Bake until the skins are crisp and the potatoes are tender when pierced with a knife, about 1 hour. Set aside until cool enough to handle, about 10 minutes.
  2. Meanwhile, in a medium frying pan, melt the butter over medium-high heat. Add the almonds and sauté, stirring constantly, for 1 minute. Add the garlic, green onions, and rosemary. Sauté, stirring frequently, until the onions are soft but not brown, about 2 minutes longer. Transfer to a plate and set aside.
  3. Cut the potatoes in half lengthwise. Using a spoon, scoop out the flesh into a bowl, being careful to keep the skins intact and leaving a thin layer of flesh attached to the skins so the shells will be sturdy. Arrange the potato shells, hollow-side up, on a large rimmed baking sheet.
  4. Use a potato masher or food mill to mash the potato flesh. Using a rubber spatula, fold in the onion mixture and the Gruyere cheese. Stir in the sour cream and then the yogurt. Add just enough of the milk to create a fluffy mixture that will mound nicely in the shells. Season with salt and pepper.
  5. Spoon the potato mixture into the shells, dividing it evenly and mounding it above the rim of each shell. (For a fancier dish, use a pastry bag fitted with a large star tip to swirl the potato mixture into the shells.) In a small bowl, stir together the bread crumbs and Parmesan cheese. Spoon about 1½ tsp of the mixture on the top of each stuffed potato. (The stuffed potatoes can be prepared up to this point and set aside at room temperature for 2 hours.)
  6. Bake the potatoes until heated through and nicely browned on top, about 20 minutes. To crisp the top, turn on the broiler and broil until the bread crumb mixture is nicely browned, 2 to 3 minutes. Serve immediately.


Stacked Chicken Hash and Spicy Cream Sauce

Serves 2 By Clark Haass, Hashcapades: The Art of the Perfect Hash Adventure

1 tablespoon olive oil
1/2 pound rotisserie chicken, hashed
1/2 yellow onion, diced
1 small red bell pepper, diced
1/2 pound Yukon gold potatoes, hashed
Hash Sauce (recipe follows)
2 spinach wraps
Cilantro (optional)

1.    In a large skillet, warm the oil over medium heat.
2.    Increase the heat to medium high and add the chicken, onion, and bell pepper, stirring as
needed for 7–8 minutes. Transfer to a bowl.
3.    In the same skillet, cook the potatoes until golden, about 10 minutes. Add more oil if needed.
4.    While the potatoes are cooking, prepare the Hash Sauce.
5.    Combine the sauce with the potatoes and chicken mixture, stirring frequently for about 5 minutes.
6.    To prepare the wraps, using the bottom of a 28-ounce can as a guide, cut 2 circles from each wrap.
7.    Place 1 circle on each plate, spoon 2 heaping spoons of hash on top, layer another circle on top, and repeat with the hash.
8.    Garnish with the cilantro and Hash Sauce.


Hash Sauce

1 tablespoon olive oil
1 tablespoon ketchup
1 1/2 teaspoons Country
Dijon mustard
1/2 teaspoon chili powder
1 tablespoon chopped fresh cilantro
1 tablespoon water

    • Combine all ingredients in a small bowl.

    • Stir well and set aside.


    Roasted Baby Potatoes Stuffed with Smoked Salmon

    4 servings

    Preheat oven to 400 degrees

    • 12 Baby Red-skinned Potatoes
    • 1 Tbs Olive Oil
    • 4 oz Smoked Salmon, finely chopped
    • (reserve 24 small pieces for garnishing)
    • 2 Tbs Sour Cream
    • 1 Tbs Red Onion, minced
    • 1 Tsp Capers1 Tsp
    • Horseradish Sauce
    • Chives, chopped for garnishing

    Cut potatoes in half and toss with olive oil.

    Place cut side down on a baking sheet.

    Bake potatoes until just tender, about 25 minutes.

    Cool completely.

    Combine salmon, sour cream, onion capers, and horseradish in a small mixing bowl. Season to taste with pepper.

    Cut a thin slice off rounded end of potato and place upright. Scoop a small amount amount out of center of each potato. Spoon about 1 tsp of filling into each potato. Garnish with a small piece of salmon and chives if desired.

    Makes 24 appetizers, prep time 15 minutes, baking time 25 minutes.


    Potato Falafel Pyramids with Sour Cream Tzatziki

    4 servings

    Preheat oven to 350 degrees

    • 1 1/2 cup mashed boiled potatoes
    • 1 1/4 cup falafel mix (available in bulk food section of natural food stores and large grocery stores)
    • 1 c. water
    • 1 14 1/2 oz can stewed tomatoes
    • 1 Medium onion
    • 1/4 c. chili powder
    • 1 1/2 Tsp. Salt
    • 1/2 c. diced tomato
    • 1/4 c. non-fat sour cream

    Boil and mash potatoes set aside.

    In separate bowl, combine falafel mix and water and let sit for five minutes

    Stir mashed potatoes into falafel mixture. Form mixture into balls the size of walnuts. Place on cookie sheet that has been sprayed with nonstick cooking spray. Form the balls into pyramid shapes, with a flattened bottom and pointed top. Spray tops with cooking spray, as well.

    Bake at 350 degrees about 10 to 15 minutes minutes, until lightly browned.

    Makes about 2½ dozen.

    Serve warm or a room temperature with dip made Sour Cream Tzatziki, as follows:

    Sour Cream Tzatziki

    • 1/2 c. sour cream
    • 1/4 cup cucumber, seeded and grated
    • 1 tsp minced garlic
    • Dash of lemon pepper

    Stir ingredients together and serve as dip for raw vegetables and Potato Falafel Bites, or use as dressing for pita sandwiches stuffed with Potato Falafel Pyramids.


    Grilled Multi Color Summer Potato Salad with Watercress, Green Onion and Pepper Bacon/Gorgonzola Vinaigrette

    • Fresh assorted Oregon Potatoes
    • Blues, Reds, Yukon and Fingerling etc.
    • Skin on par boiled, chilled cut into desired shapes and bite size pieces
    • 1 quart Olive oil as needed
    • Salt and pepper to taste
    • 1/4 c. aged Sherry Vinegar
    • 1 shallot, chopped
    • 1 Tbs Dijon Mustard
    • 1/2 c. Olive Oil
    • 1/2 lbs Watercress, chopped
    • 2 or 3 green Onions, chopped
    • 1/2 c. Gorgonzola, crumbled
    • 1/2 c. Pepper Bacon, cooked, chopped
    • 1/4 cup Piquillo Peppers, diced

    Heat Grill. Toss potatoes with olive oil and salt and pepper. Place in wire grill basket, grill until tender. Combine vinegar, shallots, mustard and oil, blend well, toss warm potatoes in vinaigrette, add watercress, green onion, peppers, gorgonzola and pepper bacon.

    Yields 4 servings.


    Potato Salad Appetizers

    • 4 cucumbers
    • 2 slices bacon, cooked and crumbled
    • 2 doz. medium-sized mushrooms
    • 2 doz. cherry tomatoes
    • 1 lb. Oregon Russet Potatoes, cooked and peeled
    • 1/4 c. celery, finely chopped
    • 1/4 c. onion, finely chopped
    • 1/4 c. green pepper, finely chopped
    • 1 hard-boiled egg, finely chopped
    • 1/4 c. mayonnaise
    • 1 tbsp vinegar
    • 1/2 tsp sugar
    • Salt and pepper
    • Paprika
    • Lettuce Leaves

    Wash cucumbers, cut in half lengthwise, seed, and dry with paper towel; chill. Clean and stem mushrooms. Clean and hollow out cherry tomatoes, invert and chill. Cut potatoes into tiny cubes.

    In large bowl, combine potatoes, celery, onion, green pepper and egg. In a small bowl, mix together mayonnaise, vinegar and sugar. Add to potato mixture. Add salt and pepper to taste. Chill. Stuff cucumber halves, mushrooms and cherry tomatoes with potato mixture. Cover and chill until ready to serve. Slice cucumbers into 1" pieces. Sprinkle with crumbled bacon. Arrange on lettuce-lined platter with tomatoes and mushrooms. Sprinkle all with paprika. Makes 6 dozen appetizers.


    Red Potato Salad

    • 1/2 c. plain low fat yogurt
    • 1/3 c. reduced-calorie mayonnaise
    • 2 tbs. Cider Vinegar
    • 2 tbs. fresh dill or 1 tsp. Dried dill
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    • 1-1/2 lb. Oregon Red Potatoes, scrubbed, cut in 1-inch chunks, boiled, drained and cooled
    • 1 medium cucumber, peeled and cut in thin rounds (1 1/2 cups)
    • 1/2 c. each celery, radishes and red onion, thinly sliced

    Wash cucumbers, cut in half lengthwise, seed, and dry with paper towel; chill. Clean and stem mushrooms. Clean and hollow out cherry tomatoes, invert and chill. Cut potatoes into tiny cubes.

    In a large serving bowl, mix yogurt, mayonnaise, vinegar, dill, salt and pepper until blended. Add remaining ingredients; toss gently to mix and coat. Serve at room temperature or chill. Makes 6 one-cup servings.


    General Cooking Tips

    Preparation Suggestions for Obtaining the Best Results


    Conventional oven: Heat oven to 425º, pierce in several places to allow steam to escape. Place potato on oven rack or baking sheet; bake 45-55 min. or until tender when pierced with a fork.

    Baking in foil is not recommended, it results in a steamed potato texture.


    Pierce medium potato several times. Place in microwave on paper towel; microwave on high 3 1/2-4 1/2 min, turning potato over once. Remove from oven; let stand 5 min. Increase cooking time with additional potatoes.


    Back in conventional oven as above. Cool slightly: cut length wise in half. Scoop out center of potatoes, leaving 1/2 inch thick shell. Mix potatoes with milk or sour cream, butter (optional), salt and pepper. Spoon potato mixture back into the shells; sprinkle with shredded cheese. Back or microwave until heated through and cheese is melted.


    In sauce pan, combine potatoes and enough salted water to cover; bring to boil. Reduce heat and cook until tender; drain. (if cooking whole potatoes allow 30-40 min; if cut up allow 20 min). Using potato masher or electric mixer, mash potatoes. Mix in warm milk. butter (optional), salt and pepper.


    Traditional fries: peel and cut potatoes into 1/4 inch thick strips; add to bowl of ice water to crisp. Drain and pat dry. In deep fryer or large heavy sauce pan heat 4 inches of oil to 390º . Place a layer of potato strips in fryer and immerse in hot oil or, if using a sauce pan, add a few potato strips at a time. Cook 5 min. or until golden. Drain and season lightly with salt and pepper or garlic season salt.


    Add cup potatoes to roasting pan when preparing your favorite roast.

    Hash Brown Potatoes

    In large non-stick skillet heat butter (or olive oil) over medium heat. Add coarsely shredded potatoes; cover and cook until bottom is golden brown, adjusting heat as necessary. Turn potatoes over carefully; brown opposite side. Season with salt and pepper or your choice of seasoning..

    Helpful Hints

    Potato Storage
    • Keep potatoes where it's cool, dark and well-ventilated.
    • The ideal temperature is 45 to 50 degrees. Temperatures over 50 degrees will cause sprouting and fast decay.
    • Storage under 40 degrees will cause starches to convert to sugar, resulting in a "sweet" taste and the potatoes turning dark when fried.
    • Too much light will turn potatoes green and make them taste bitter.
    Potato Preparation
    • To clean, scrub potatoes gently with a sponge or vegetable brush.
    • When peeling, use a vegetable parer to keep the peelings thin because many of the nutrients are close to the skin.
    • Sprinkle potatoes with lemon juice to keep them from turning brown.

    Nutrition Information

    A Potato A Day

    Potatoes are one of the most nutritious foods you can eat. They have fewer calories than a grapefruit, more potassium than a banana and more usable iron than any other vegetable. They are also high in fiber, rich in vitamins and minerals and contain no fat or cholesterol.

    Potassium is a mineral that is in every cell in the body. Potassium has been shown to reduce the risk of high blood pressure and stroke. A deficiency in the mineral can make a person feel weak or fatigued.

    Vitamin C is an antioxidant that neutralizes pollutants in the body, helps to prevent cell damage and produces the collagen which makes healthy cartilage, joints, skin and blood vessels.

    Fiber benefits the digestive system and helps to increase the feeling of fullness between meals. A diet rich in fiber is helpful in relieving constipation and helps to prevent breast and colon cancer, diabetes and obesity.

    Iron is a mineral that is essential for an energetic body, a sharp mind and a strong immune system. Iron helps blood and muscles supply oxygen to the body. A diet rich in iron can prevent anemia which can cause ulcers and stomach or colon cancer.