Recipes

MASHED NY GROWN POTATOES

The secret to this dish is to leave the nutrient rich skin on the potato. It saves time, increases the nutrients and adds great flavor. You can use any boiling or all purpose NY potatoes… whites, reds, yellows. Experiment with your favorite add-ins until you find the combination that your family loves best.

Scrub the potatoes, cut into quarters, place in a saucepan with cold water and a pinch of salt. Cover and bring to a rolling boil on the top of the stove for 20-30 minutes, until tender. If you are using small new potatoes no need to cut them up.

Drain them, mash, and add in your choice of ingredients (see suggestions below.) When mashing you can use a hand held potato masher, an electric mixer-whatever gives you the texture you like. While mashing add in enough olive oil or milk to make them creamy and herbs and spices to taste. Be careful not to use so much that it overwhelms the fresh flavor of the potatoes.

Below are a few of my favorite combinations, but be creative and concoct your personal best. Fresh add-ins are always a great choice, but dried herbs and spices work well too.

BAKED NY GROWN POTATOES

The trick to great baked NY grown potatoes is to figure out how you like them. Choose NY grown spuds that are similar in size so the cooking time will be the same. Scrub their skins, pierce them to release steam during cooking, bake with skins-on in a 400 degree oven for 40-60 minutes, depending on size. They are done when tender, use a fork to check.

Flaky, fluffy, drier baked potatoes are achieved by choosing longer potatoes with a coarser skin. Also, piercing them prior to cooking releases steam/ moisture. A bit of olive oil and rock salt rubbed on the outside also helps draw moisture out of the potato during baking and provides a bit of flavoring to the skin.

Using all-purpose NY grown potatoes (round white, round red, yellow/ golden varieties) will give you a moister baked potato. Wrapping the potato in aluminum foil, (after scrubbing skin) will also aid in holding in moisture. If you like you can bake them dry or rubbing bit of olive oil and rock salt on the skin prior to cooking provides a bit of flavoring to the skin.

Serve them garnished with tomato or corn salsa, fresh herbs, butter, sour cream, grated cheese, chopped chives or scallions, or anything that suits your fancy.

ROASTED NY GROWN POTATOES

Smaller sized and new potatoes lend themselves well to this super fast and easy way to serve healthy locally grown potatoes. Start with small round white, red or golden/ yellow NY grown potatoes. Scrub skin well and let dry. Depending on size leave whole or cut in half. Set in a baking dish and toss in olive oil, salt and pepper and fresh or dried rosemary. Roast, uncovered, in a 400 degree oven for 20-30 minutes depending on size and volume. Test for doneness with a fork.

You can vary this recipe by using whatever herbs and spices you enjoy. You can add other vegetables such as onions and other fresh healthy choices.

MICROWAVED POTATOES

Start with NY grown potatoes, similar in size, scrub the outside and prick with a fork to release steam during cooking. Arrange about an inch apart on paper towel in the microwave. Cook on high, until tender, about 10-15 minutes depending on size and volume. Let stand and serve with your favorite garnishes. For a colorful, tasty twist try microwaving Adirondack Blue, Adirondack Red or All Blue specialty potatoes.

HEALTHY, HOMEMADE NY GROWN “FRIES”

Baked French fries are healthier, tastier and easier to make than their higher fat fried version.

Start with longer shaped all-purpose NY grown potatoes or NY grown russets. Scrub skin, you can leave skins on for a nutrient and fiber boost or peel them. Cut potatoes in 1/4-1/2-inch strips for crispy fries or cut into wedges for heartier fries. Toss sliced potatoes in olive oil and salt and pepper, or throw in a little cayenne seasoning for a kick.

Lay potatoes, in a single layer, in a roasting pan coated with nonstick spray. Cook in a 450 degree oven for 30-50 minutes depending on thickness of fries, the larger the slices the longer the cooking time.

While cooking be sure to turn fries with a spatula so all sides get browned.