Red Skinned Potato Salad

Ingredients:

2 pounds red potatoes, cut into 1-inch chunks (skins on)

6 Eggs

1 Pound Bacon

1 Onion, finely chopped

1 Stalk celery, finely chopped

2 Cups Mayonnaise

Salt and Pepper to taste

Preparation:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat.  Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Add potatoes to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

Corn & Potato Chowder

Ingredients:
1 Tablespoon butter

1 cup half and half

½ teaspoon dried Thyme

¼ pound bacon, diced

Pinch of cayenne pepper

1 cup chopped onion

1 Tablespoon minced garlic

Salt and Pepper

2 Tablespoons flour

2 Tablespoons chopped parsley

4 cups chicken broth

4 cups potatoes, finely diced

4 cups potatoes, finely diced

1 ½ cups shredded carrots

2 cups corn

Preparation:

In a soup kettle, melt the margarine over medium heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Pour off all but 1/4 cup of fat from the pot. Toss in the onions seasoning with a pinch of salt and pepper. Cook until soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer until the potatoes are tender. Add carrots and corn. Cover and simmer 5 to 6 minutes longer. Stir in the half and half. Season with thyme, salt and pepper, cayenne. Sprinkle with parsley and bacon. Stir and serve.

Rosemary Smashed Buxton Potatoes

Featured in the “Home with the Lost Italian” column in the Fargo Forum

3 pounds red potatoes

½ cup olive oil

1½ tablespoons fresh rosemary, finely chopped

Salt and pepper

Preheat oven to 500 degrees. Place whole potatoes on a rimmed baking sheet or in a baking dish, pour ¾ cup water into pan and cover with aluminum foil. Bake for 30 minutes; uncover and cool for 10 minutes.

Coat with ¼ cup of olive oil and use a potato masher or the bottom of a baking sheet or frying pan to smash each potato. Drizzle remaining olive oil over smashed potatoes; sprinkle each with rosemary and season generously with salt and pepper.

Return potatoes to oven and bake for 40 minutes, uncovered, until golden brown with crispy skins.

Sarah’s tips

• The high temperature allows the potato skins to achieve optimum crispness.

• Experiment with other fresh herbs including thyme and dill.

• Serve with sour cream mixed with chives.

“Home With the Lost Italian” is a weekly column written by Sarah Nasello featuring recipes by her husband, Tony Nasello. The couple owns Sarello’s in Moorhead and lives in Fargo with their 11-year-old son, Giovanni. Readers can reach them at dine@sarellos.com and their blog at www.thelostitalian.areavoices.com.

Lefse    

Shared By: Marilyn Asheim

Lefse is a traditional soft Norwegian flatbread that is very popular in the Red River Valley.  We have many customers that come from hours away to buy our potatoes to make this delicious treat! 

Ingredients:
8 Cups mashed & riced potatoes
½ Cup butter
½ Whipping cream
1 Tbsp. Salt
2 Tsp. Sugar

Directions:
Mix together and cool.

After cooling, take ½ mix (refrigerate rest), add 1 ½ cup flour. Knead well. Roll into long loaf. Cut into 12 pieces. Roll into balls. Chill. With grooved rolling pin, roll flat and thin. Fry on Lefse grill at 450° until done.

Check out many other recipes for red potatoes and other potato varieties on the Side Delights website.  Side Delights is a brand used by the Fresh Solutions Network, a network of family-owned growers and shippers who choose to work together.