Currently viewing the tag: "sangre potatoes"

INGREDIENTS:

4-6 medium potatoes such as Desiree, Romanze, Sangre, or other firm starchy potato, cut into ½ to ¾ inch cubes (size should be similar to the cauliflower pieces)
1 head cauliflower, florets only, trimmed to around 1 inch (halve in needed)
Olive oil as needed
Salt and pepper to taste

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We grow several varieties of potatoes, including Sangre, Romanze, and Desiree, all heirloom varieties.

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My version of a classic. Using potatoes such as Bintje or Sangre varieties adds depth of flavor, and using ripe peppers such as Corno di Toro instead of grocery store green bells just makes the dish even better. O’Brien potatoes are great for dinner as well as breakfast.

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One of the traditional renditions of pasta with pesto is a Genovese iteration that includes filet beans and tiny potatoes. Here is a de-constructed version of that dish, minus the pasta. Using Sangre potatoes here will make for a very colorful dish, but other types of waxy potatoes would work as well.

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Here’s a riff on Pommes Boulangère, the classic French potato dish named for the fact that it was cooked in the bread baker’s oven after all the bread was done and the ovens were cooling. Desiree potatoes are called for in the recipe, but really any waxy potato will do such as Yukon Golds, Yellow Finns, Romanze, Sangre, etc. I think adding the chard brightens the dish and the potatoes can mellow the earthiness sometimes found in chard. This is another dish for your Ben-Riner or mandolin.

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Very simple, simply delicious. This was a “What would happen if I do this?” moment, and it sure paid off. This works best with starchy potatoes with their skin on. Also, I think potatoes 2 to 2½ inches are ideal.

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