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Potatoes- storage tips and recipes

Potatoes

The first thing to remember about a potato is it&#39;s a living and breathing organism. Thus if you warm it up it will grow. If you seal it in a plastic bag it will suffocate. If they are diseased they will spoil. If it’s kept too cold it will freeze, and if its in too much light it will green up. They should be kept in a cool dry area, away from light. A cellar is ideal. (From slhfarm.com) Never store potatoes next to onions.

 A reminder about Winter Storage of Potatoes:  Make sure the potato skin is dry. A wet or humid potato

skin can give way to mold and make them spoil fast.  Cut some small holes in the paper bag with scissors

or a knife to allow air passage and the proper ventilation of the potatoes. Place the potatoes inside the

paper bag, close it and store it in a cool, dry and dark place, like a pantry or on a shelf in your basement,

away from heat and light – and onions. Check the potatoes daily for signs of mold, rot, green or soft

spots on the skin, and discard right away if any of these are present. This is done to prevent the rest of

the potatoes from spoiling and became inedible as well. If any, remove any sprout from the potato skin

before using the potatoes.  Ideal temperature to store potatoes is44- 55 degrees F. If no pantry or

basement is available in your house, store the bag with the potatoes in the back of one of the kitchen

cabinets.  Never wash the potatoes before storing them. If excessive dirt is present on the skin, gently

rub with a cloth to remove it.  You may remove any green spots from the skin, and still use the potato,

but if green is present deeper inside the flesh, don&#39;t use it as it can be toxic.

 

 

Roasted Baby Potatoes with Rosemary                                                        Recipe courtesy Rachael Ray

Ingredients:

 

2 pounds small potatoes

6 cloves garlic, cracked away from skin

2 to 3 tablespoons extra-virgin olive oil, enough to just coat potatoes

2 tablespoons fresh rosemary leaves, chopped

Salt and freshly ground black pepper

 

 

Directions: Preheat oven to 450 degrees F. Halve potatoes and place on a cookie sheet. Combine with

cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and

pepper. Place potatoes on center rack of oven and roast 20 minutes, until just tender.

 

Crispy Hash Browns Recipe

INGREDIENTS

 

• 3 Tbsp olive oil, or grapeseed oil

• 1 lb potatoes, peeled and grated

• Salt and pepper

Equipment needed:

• Large frying pan (at least a 9&quot; diameter bottom)

• Potato ricer

 

METHOD

1 Heat 3 Tbsp of oil in a large frying pan on medium high heat.

2 While the pan is heating, squeeze out as much moisture as you can from the grated potatoes. It&#39;s

easiest to do this with a potato ricer, using it much like you would a garlic press, except you don&#39;t force

the potatoes through the ricer. You just press out the moisture. If you don&#39;t have a ricer, use paper

towels to squeeze out as much moisture as you can from the grated potatoes.

3 When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated

potatoes, spreading them out along the bottom of the pan. The potatoes should not be too thick in any

one place, no more than a half inch thick. Sprinkle some salt and pepper on the potatoes. After a few

minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden

brown they are ready to flip. Use a large spatula to flip the potatoes over all at once, or divide the large

potato cake into halves or quarters and flip. Continue to cook until they are golden brown on the

bottom.

Yield: Serves 4.

 

Picnic Potato Salad with No Mayonnaise                            Submitted By: Maridele to allrecipes.com

Prep Time: 15 Minutes          Cook Time: 10 Minutes                     Ready In: 55 Minutes           Servings: 6

INGREDIENTS:

 

2 pounds small new potatoes, quartered

2 tablespoons balsamic vinegar

1/4 cup extra-virgin olive oil

1 tablespoon Dijon mustard

2 tablespoons chopped fresh basil  

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup chopped onion

3/4 cup crumbled blue cheese

2 tablespoons chopped fresh chives

 

DIRECTIONS:

1.  Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to

medium-low and simmer until tender, 10 to 15 minutes; drain.

2. Whisk vinegar, olive oil, mustard, basil, salt, and pepper together in a large bowl; add the potatoes

and onion. Toss gently to coat. Let stand until cool, about 30 minutes.

3.  Fold blue cheese and chives into potato salad until blended.

 

Potato Leek Soup  from foodformyfamily.com

 

3 leeks

1/4 cup olive oil

2 cloves garlic, diced

1 1/2 pounds Yukon Gold potatoes or fingerlings

2 quarts of water

1/2 cup white wine

bunch of fresh thyme

2 bay leaves

15 whole black peppercorns

1/3 cup heavy whipping cream, optional

1 teaspoon white pepper

salt to taste

 

Remove the root end of the leeks and cut off the dark green tops. Retain the green tops. Slice the white

and light green portion of the leeks thinly. In a large stockpot heat the olive oil over medium heat. Add

the leeks and sauté for 10 minutes until they soften. Add the garlic and sauté for 30 seconds longer.

Pour in the water. Add the green tops to the water. Bring to a boil and then reduce heat to simmer.

Simmer for 30 minutes. While the leeks are simmering, peel and dice the potatoes.

Remove the dark green tops from the leeks. Use four of them to make a small pouch to hold the thyme,

peppercorns and bay leaves. Secure with a piece of kitchen twine and add to the simmering broth. Add

the potatoes and the white wine and continue to simmer for 45 minutes or until the potatoes are very

tender.   Add the cream.

Blend the soup in a food processor or blender until smooth. Return to stockpot and heat to desired

temperature before serving. Enjoy.

 

 

Roasted Red Pepper Potato Soup                                from simple recipes .com

 

Ingredients

 4 large red bell peppers

 1 medium yellow onion, peeled and diced (about 1 cup)

 1 large russet potato, peeled and diced (about 1 1/2 cup)

 3 cloves garlic

 1 quart chicken stock (or vegetable stock for vegetarian option)

 1/4 cup cream or milk

 3 Tbsp butter

 Cayenne, salt and pepper to taste

 

Method

1 Roast the red bell peppers by placing them over or under an open flame until they blacken on all sides.

(You can use a grill, cooktop gas burner, or oven broiler.) Place the blackened peppers in a bag, close the

bag and let the peppers steam for 10-15 minutes, or until the skins feel like they can easily be slipped

off. Remove the peppers from the bag, peel off the blackened skins, remove the seeds. Chop the

peppers roughly.

2 Heat the butter in a large soup pot over medium-high heat. Add the chopped onion and saute for 2-3

minutes, stirring occasionally. Add the potatoes and cook another 1-2 minutes, then add the garlic and

roasted peppers. Stir well and cook for 2 minutes.

3 Add the stock, stir well and bring to a simmer. Cook over medium heat until potatoes are soft.

4 Purée the soup in a blender or food processor until very smooth. Fill the blender about halfway with

the soup. Start the blender on low and keep your hand on the top, in case the lid wants to pop off from

the rising steam. Once everything is well chopped, turn the blender to its highest setting and blend until

smooth, about 1 minute. You might need to do this in batches.

5 Return to a clean pot set over low heat. Add the cream, stir well and taste. Add some cayenne, salt

and pepper to taste.  Yield: Serves 4-6.

 

Delicious Ham and Potato Soup                       Submitted By: ELLIE11 to allrecipes.com

Prep Time: 20 Minutes         Cook Time: 25 Minutes         Ready In: 45 Minutes    Servings: 8

Ingredients:

 

3 1/2 cups peeled and diced potatoes

1/3 cup diced celery

1/3 cup finely chopped onion

3/4 cup diced cooked ham

3 1/4 cups water

2 tablespoons chicken bouillon granules

1/2 teaspoon salt, or to taste

1 teaspoon ground white or black pepper, or to taste

5 tablespoons butter

5 tablespoons all-purpose flour

2 cups milk

 

Directions:

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over

medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and

pepper.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook,

stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of

the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

 

Purple Potato Pizza with Caramelized Onions and Rosemary

What you need:

 

1 pound refrigerated pizza dough

2 tablespoons olive oil, plus more for dough

1 medium yellow onion, cut into 1/4-inch thick slices

14 ounces Purple Potatoes

2 tablespoons chopped fresh rosemary (or 1 teaspoon dried)

1 1/2 cups shredded, part-skim mozzarella cheese

1/4 cup grated Parmesan cheese

 

What you do:

1. Wash potatoes and pat dry. Using a sharp knife or mandoline slicer, cut potatoes into ¼ inch-

thick round slices. Set aside.

2. Meanwhile, heat half the olive oil in a skillet over medium heat; add onions. Cook the onions

over medium heat, stirring occasionally. During the next 15 minutes, they’ll first soften and

become translucent, then gradually turn slightly golden. Let cook an additional 10 minutes,

stirring occasionally to prevent burning, until onions are a rich, golden color. Remove from heat.

3. Preheat oven to 450 degrees F. Roll out pizza dough on a lightly floured surface and transfer to a

parchment lined baking sheet. Brush dough lightly with olive oil. Place 1/2 cup of shredded

mozzarella on the dough, then arrange potato slices on top. Season well with salt and pepper.

Top with remaining cup of mozzarella, parmesan and half of the fresh rosemary.

4. Bake pizza for about 20 minutes, or until both the top and bottom of the crust is brown and the

cheese is melted. Before serving, sprinkle pizza with remaining rosemary and freshly ground

pepper, if desired. Serves 4  From ingoodtasteblog.net

 

 

Michael Anthony’s Fork-Crushed Purple Potatoes  

Adapted from New York Magazine

Serves 4

 

1 pound purple potatoes, washed

4 small shallots, minced

2 tablespoons fresh-squeezed lemon juice

3-6 tablespoons good extra-virgin olive oil

Fleur de sel to taste

White pepper to taste

2 tablespoons parsley, chopped

 

In a large pot, cook potatoes with skins on in heavily salted boiling water until tender, approximately 15

minutes. Remove potatoes from pot, and peel them while still warm. Place potatoes in a large bowl and,

using a fork, gently smash them, maintaining a fairly chunky consistency. Fold in minced shallots, lemon

juice, olive oil, fleur de sel, and white pepper. Finish with parsley.

 

 

Mashed Potatoes with Horseradish

 

 

 

  Prep Time: 5 Minutes

Cook Time: 15 Minutes

Ready In: 20 Minutes

Servings: 4

 

 

&quot;This is a great way to spice up plain old mashed potatoes! This recipe brings butter, sour cream,

horseradish and parsley together with potatoes for a delicious side dish.&quot;

Ingredients:

5 potatoes, peeled and quartered

2 tablespoons butter, divided

ground black pepper to taste

1/2 cup sour cream

1 tablespoon prepared horseradish

2 teaspoons minced parsley

 

Directions:

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15

minutes. Drain, and mash with 1 tablespoon butter and black pepper. Stir in sour cream, horseradish

and parsley. Whip potatoes and place in medium serving bowl.

2. Melt remaining 1 tablespoon butter and pour over potatoes. Serve immediately.

 

 

Potato &amp; Sweet Potato Torte

http://www.eatingwell.com/recipes/potato_sweet_potato_torte.html

From EatingWell:  Fall 2003, November/December 1995, The Essential EatingWell Cookbook (2004)

Layers of potatoes and sweet potatoes meld into an impressive vegetable &quot;cake&quot; that forms a golden

crust during baking. Serve as a vegetarian centerpiece or with roast poultry or pork.

6 servings | Active Time: 15 minutes | Total Time: 1 hour

Ingredients

 1 tablespoon extra-virgin olive oil

 2 large leeks, trimmed, washed (see Tip) and thinly sliced

 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme leaves

 1/2 teaspoon salt, or to taste

 Freshly ground pepper, to taste

 1 pound sweet potatoes, (about 2 small), peeled and cut into 1/8-inch- thick slices

 1 pound all-purpose potatoes, preferably Yukon Gold (2-4 medium), peeled and cut into 1/8-

inch-thick slices

Preparation

1. Position oven rack at the lowest level; preheat to 450°F. Coat a 9 1/2-inch, deep-dish pie pan

with cooking spray. Line the bottom with parchment paper or foil and lightly coat with cooking

spray.

2. Heat oil in a large nonstick skillet over medium-high heat. Add leeks and thyme; cook, stirring

often, until tender, about 5 minutes. (If necessary, add 1 to 2 tablespoons water to prevent

scorching.) Season with 1/8 teaspoon salt and pepper.

3. Arrange half the sweet potato slices, slightly overlapping, in the prepared pie pan and season

with a little of the remaining salt and pepper. Spread one-third of the leeks over the top.

Arrange half the potato slices over the leeks and season with salt and pepper. Top with another

third of the leeks. Layer the remaining sweet potatoes, leeks and potatoes in the same manner.

Cover the pan tightly with foil.

4. Bake the torte until the vegetables are tender, about 45 minutes. Run a knife around the edge of

the torte to loosen it. Invert onto a serving plate. Remove paper or foil and serve.

 Make Ahead Tip: The torte will keep, covered, in the refrigerator for up to 2 days. Reheat,

covered, in a 350°f oven.

 Tip: To clean leeks: Trim and discard coarse green tops. Split leeks lengthwise with a sharp knife,

beginning about 1 inch from the root end and cutting toward the green end. Leave root end

attached. Swish leeks repeatedly in a basin of cold water to remove grit. Alternatively, trim roots

and ragged tops. Slice leeks and place in plenty of water, then drain. Repeat a few times. The

slices do not absorb water or lose flavor and the process is faster.

 

Smothered Green Beans with New Potatoes

http://www.eatingwell.com/recipes/smothered_green_beans.html

From EatingWell:  September/October 2012

This green bean recipe from chef Alex Patout of Landry’s restaurant in New Iberia, Louisiana, gets plenty

of flavor from bacon and onions.

8 servings, about 3/4 cup each | Active Time: 50 minutes | Total Time: 1 hour 50 minutes

Ingredients

 5 slices bacon, chopped

 1 pound green beans, trimmed

 2 medium onions, finely chopped

 12 ounces new potatoes (4-6 small), cut into 1-inch pieces

 1 teaspoon freshly ground pepper

 1/2 teaspoon salt

 4 cups water

Preparation

1. Place a Dutch oven over medium heat, add bacon and cook until slightly browned but still soft.

Add beans, onions, potatoes, pepper, salt and water. Stir well and bring to a simmer. Reduce

heat to maintain a gentle simmer, cover and cook, stirring occasionally, until the beans are very

tender, about 1 hour. Uncover, increase the heat to medium-high and cook, stirring

occasionally, until thickened and most of the water has evaporated, 20 to 25 minutes more.

 

Fingerling Potato Salad

INGREDIENTS

3 1/2 pounds fingerling potatoes, unpeeled, cut into 3/4&#39;-1&#39; pieces 

1 tablespoon kosher salt plus more for seasoning 

9 tablespoons (or more) extra-virgin olive oil, divided 

2 tablespoons brown mustard seeds  

3  medium leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4&#39; slices

(about 5 cups) 

1 tablespoon (or more) white wine vinegar   

1 tablespoon Dijon mustard 

 Freshly ground black pepper

Place potatoes in a large pot. Add enough cold water to cover by 3&quot;. Stir in 1 tablespoon salt and bring

to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain.

Transfer to a large rimmed baking sheet and let cool slightly.

Heat 3 tablespoons oil in a small skillet over medium-high heat. Add mustard seeds to skillet and cook,

stirring occasionally, until seeds start to pop, about 2 minutes. Pour oil with seeds into a large bowl.

Heat  2 tablespoons oil in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring

occasionally, until just tender, 10-12 minutes.

Wisk 4 tablespoons oil, vinegar, Dijon mustard, and 1 tablespoon water into mustard-seed oil. Add

potatoes and leeks; toss to coat. Season with salt and pepper. DO AHEAD Can be made 1 day ahead.

Cover; chill. Return to room temperature before serving, adding more oil and vinegar if dry.

 

 

Potato and Bean Enchiladas

 

 

 

   Prep Time: 1 Hour

Cook Time: 45 Minutes

Ready In: 1 Hour 45 Minutes

Servings: 12

 

 

&quot;Vegetarian potato and pinto bean enchiladas smothered in tomatillo salsa and queso fresco. Make it as

spicy as you like with the addition of jalapenos to either, or both, sauce and filling.&quot;

Ingredients:

1 pound potatoes, peeled and diced

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1 large onion, chopped

1 bunch fresh cilantro, coarsely chopped, divided

2 (12 ounce) packages corn tortilla

1 (15.5 ounce) can pinto beans, drained

1 tablespoon ketchup

1 pound fresh tomatillos, husks removed

1 (12 ounce) package queso fresco

oil for frying

 

Directions:

1. Preheat oven to 400 degrees F (205 degrees C). In a bowl, toss diced potatoes together with cumin,

chili powder, salt, and ketchup, and place in an oiled baking dish. Bake in the preheated oven for 20

to 25 minutes, or until tender.

2. Meanwhile, boil tomatillos and chopped onion in water to cover for 10 minutes. Set aside to cool.

Once cooled, puree with half of the cilantro until smooth.

3. Fry tortillas individually in a small amount of hot oil until soft.

4. Mix potatoes together with pinto beans, 1/2 cheese, and 1/2 cilantro. Fill tortillas with potato

mixture, and roll up. Place seam side down in an oiled 9x13 inch baking dish. Spoon tomatillo sauce

over enchiladas, and spread remaining cheese over sauce. Bake for 20 minutes, or until hot and

bubbly.

 

 

Two-Toned Mashed Potatoes

http://www.eatingwell.com/recipes/two_toned_mashed_potatoes.html

From EatingWell:  November/December 2012

In this recipe, Yukon Gold potatoes and sweet potatoes are roughly mashed together with leeks for a

beautiful mottled white-and- orange take on mashed potatoes. The creme fraiche topping offers a tangy

counterpoint.

12 servings, 1/2 cup each | Active Time: 20 minutes | Total Time: 35 minutes

Ingredients

 1 tablespoon buttermilk plus 2/3 cup, divided

 2 tablespoons crème fraîche or sour cream

 1/2 teaspoon onion powder or granulated onion

 Pinch of salt plus 3/4 teaspoon, divided

 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch chunks

 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks

 1 small leek, halved lengthwise and thinly sliced, white and light green parts only

 2 tablespoons butter, cut into 4 pieces

 1/4 teaspoon freshly ground pepper

 2 tablespoons minced fresh chives

Preparation

1. Bring a large pot of water to a boil.

2. Combine 1 tablespoon buttermilk, crème fraîche (or sour cream), onion powder (or granulated

onion) and pinch of salt. Cover and refrigerate while you cook the vegetables.

3. Add potatoes, sweet potatoes and leek to the boiling water and return to a boil. Reduce heat to

maintain a vigorous simmer and cook until tender enough to pierce with a knife, 12 to 15

minutes. Drain and return the vegetables to the pan (off the heat).

4. Add the remaining 2/3 cup buttermilk, the remaining 3/4 teaspoon salt, butter and pepper to

the pan; coarsely mash with a potato masher. Serve topped with the sauce and chives.

 

Potato, Squash, and Goat Cheese Gratin                                         from thekitchn.com

 

2 medium yellow squash

4 small to medium red potatoes

3 tablespoons olive oil

4 ounces goat cheese

salt and pepper

1/4 cup whole milk

1/3 cup freshly grated parmesan cheese

1 tablespoon thinly sliced basil, optional

 

 

Preheat oven to 400 degrees.  Use a mandoline or chef&#39;s knife to slice the squash and potatoes into

very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the olive oil in a large bowl.

Pour a small drizzle of olive oil in a casserole dish (around 8 or 9 inches square) and spread it around the

bottom and sides. Place 1/3 of the squash and potato slices in the bottom of the dish—no need to layer

them squash-potato- squash-etc.—then season with salt and pepper. Top with half of the goat cheese,

scattered evenly in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt

and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final 1/3 of the

vegetables and seasoning with salt and pepper.

Pour the milk over the entire dish. Top with the parmesan cheese. Bake, covered, for 30 minutes, then

uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using. Serves six

 

 

Eggplant, Onions, and Potatoes                fromhttp://www.lidiasitaly.com/recipes/detail/418

 

Ingredients

2 small eggplant

1 pound red onion

1 pound russet potatoes

1½ cups red-wine vinegar, plus 2 tablespoons

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

1 tablespoon fresh mint leaves, shredded

½ teaspoon dried oregano

 

Directions

  Trim the ends from the eggplants, and shave off some lengthwise strips of the skin with a vegetable

peeler, leaving some strips on, creating a striped appearance. Slice the eggplants lengthwise into 6 or

more long wedges, about 1 inch thick.

Peel the red onions, and slice them lengthwise into quarter-round wedges, not cutting at the root; you

want the wedges attached.

To poach the eggplants and onions, put 1 1/2 cups of the vinegar and 2 quarts cold water in a shallow

saucepan, and heat to a boil. Drop in the eggplant wedges and the split-open onions, cover the pan, and

return to a boil. Set the cover ajar, and adjust the heat to maintain a steady gentle boil. Cook about 30

minutes, occasionally tumbling the vegetables over and moving them to poach evenly, until quite soft

and tender.

Meanwhile, put the potatoes in another pot, with water to cover them by about 2 inches, and cook just

until the potatoes are easily pierced with a fork or sharp knife blade (don&#39;t let them get mushy). Drain

the potatoes, and let them cool briefly. Peel off the skins, and cut them in half lengthwise, then

crosswise into 1/2-inch thick half-rounds.

Put the potato pieces in the salad bowl, and cover to keep them warm while you finish the eggplant and

onions. When the eggplant and onions are fully cooked, gently lift them out of the poaching liquid with a

spider or strainer, and lay them out on a tray or baking sheet in one layer.

While the eggplant is still warm, scoop out the central clumps of seeds from the wedges, then cut them

crosswise into 2-inch chunks. Separate the onion wedges, and then the layers. Put all the vegetable

pieces (they should still be warm to the touch) in the bowl with the potatoes.

Dress the salad by drizzling the olive oil and remaining 2 tablespoons vinegar over the salad, sprinkle the

salt on it, scatter in the shredded mint, and crumble the dried oregano over all. Gently toss the

vegetables pieces to coat them all with dressing without breaking them apart. Serve immediately.

This entry is related to the following products. Click on any of them for more information.
Onion, Pepper: Bell or Sweet, Sweet Potato, Potato, Rosemary, Horseradish, Cilantro, Bacon, Buttermilk, Squash, Goat Cheese, Leeks, Leek, Shallots, Green Beans,
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