Potatoes Recipes

Russet potatoesWhat’s your favorite potato recipe? Potatoes are so versatile — they can be used in soups, mashes, and quiches, and they can be sauteed, roasted, and even baked with. Here on the farm, we grow russet, Yukon gold, red, and purple potatoes for a variety of colors, flavors, and textures.

Roasted Root Vegetables

root medley - parsnips, carrots, beets, potatoes, turnips, rutabagas

A melange of tasty and nutrient-rich roots!

About Nash’s Root Medley
Root vegetables each offer their unique nutrition profiles, but all of them are packed with nutritional benefits because of the extended time they spend in the ground. The more nutrient-rich the soil they are grown in, the more nutrient-packed these power houses will be, and you can’t beat the Sequim-Dungeness Valley for nutrient-rich soils!

A root medley is a great way to have an easy, colorful, and nourishing vegetable option for your winter dinner. Wrap roots loosely in a plastic bag and they will last for a few weeks in your fridge. Potatoes are best stored in a cool, dry, and dark place. According to food energetics, root vegetables provide a grounding and relaxed energy. Give them all a try and see how they make you feel! Another huge plus: no need to peel these root veggies as most of the nutrients are near the skin. Just scrub with a brush. You can find five-pound bags of Nash’s organic root medley at our Nash’s Farm Store.

Roasted Root Veggies
Preheat the oven to 375 degrees. Slice beets, potatoes, rutabagas, and sunchokes to 1/2-inch cubes and slice the carrots and parsnips to 1/2-inch rounds.

Place all vegetables into a casserole dish and drizzle with olive oil or melted butter (You may need a second dish so that your vegetables are all in one layer to cook evenly). Sprinkle with any herbs or spices of your choosing and mix to ensure oil or butter covers all the roots. Cover your dish with with a lid or tin foil if you desire vegetables that will be more moist and tender. Leave your dish uncovered if you desire more crisp veggies. Roast until fork-tender, about 40-50 minutes.

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Vegetable Tempura

Bunch carrots, bagged carrots, green onions, red onions, gold beets, red beets at farmer's market

Raw veggies are absolutely lovely, but sometimes it’s fun to mix it up with tempura for a special occasion.

Serves four to six as an appetizer.

Dipping Sauce
2 scallions, minced
1/4 cup soy sauce
1/4 cup water
2 teaspoons rice vinegar
2 tablespoons honey
1 tablespoon grated ginger root
2 minced garlic cloves
1 teaspoon dry mustard

Batter
2 cups all purpose flour
4 teaspoons baking powder
2 cups cold water
1/4 cup dark sesame oil

Veggies
5 cups seasonal fresh veggies, such as broccoli, zucchini, carrots, sweet potatoes, mushrooms, etc.

For the dipping sauce, combine the scallions, soy sauce, water, vinegar, honey, ginger, garlic, and mustard in a bowl. Cover and refrigerate for an hour to let the flavors blend.

For the batter, mix together the flour and baking powder. Add the cold water and sesame oil all at once and whisk until the consistency of pancake batter and very smooth. Refrigerate until ready to prepare the tempura.

Blot the vegetables dry, season with salt and pepper and dip into the batter. Coat them evenly.

Pour the oil into a tall pot to a depth of 3 inches. Heat over medium heat until around 350 degrees F. Work in batches to avoid crowding. Slip the batter-coated vegetables into the hot oil, deep-frying until the batter is a golden brown and puffy, 3-4 minutes. Turn the veggies so they cook evenly. Remove from the pot with tongs. Drain on an absorbent towel. Serve with dipping sauce.

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Dandelion Soup

Red dandelion greens in the field

The humble dandelion, so rich in nutrients.

Serves 4-6

1 cup dandelion roots
4 cups cubed potatoes
2 cups dandelion leaves
2 cups onion, diced
2 or more cloves garlic
2 tablespoons vinegar
Salt to taste

Clean and chop dandelion roots and cook with potatoes in water to cover. Meanwhile, saute onion 5 minutes, add chopped dandelion leaves, cover and cook over low heat until potatoes in other pot are done. Drain roots and spuds, reserving water for future soup or bread, and put in serving bowl. Mix everything else together and add to bowl. Serve hot or cold.

We thank Healing Wise by Susun S. Weed for this recipe.

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Spring Tonic Soup

Serves 13-15

2 cup onion, chopped
4 tablespoons olive oil
2 cups fresh burdock root
1 cup fresh dandelion (leaf & root)
1 cup fresh yellow dock
4 ounces seaweed
2 cups carrot, sliced
6 cups potatoes, cubed
4 quarts water
Salt to taste

Cook onion in oil in soup pot until golden. Add soaked, but not parboiled, burdock root slices. Chop fresh dandelion leaves and roots and add. Chop fresh leaves and roots of yellow dock (Rumex crispus) and add. Add all remaining ingredients. Bring to a boil, reduce heat and cook covered at least an hour.

We thank Healing Wise by Susun S. Weed for this recipe.

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Fingerling Potato & Smoked Salmon Salad

Serves 8 people as an appetizer

For the Dressing
2 tablespoons sherry vinegar
1/4 teaspoon fresh ground pepper
6 tablespoons Pacifica canola oil
Zest from half an orange
1 teaspoon Dijon mustard
1 teaspoon minced tarragon leaves
2 teaspoons kosher salt

In medium non-reactive mixing bowl, whisk vinegar, mustard, salt and pepper. Slowly whisk in Pacifica canola oil. Add the orange zest and tarragon. Adjust to taste.

For the Salad
2 pounds fingerling potatoes
2 ounces smoked salmon, broken up
1 bulb fennel, diced
Salt & pepper
1 shallot, finely minced

Wash the potatoes well. Place them whole in a large pot and cover with cold water. Add enough salt to the water to make it salty like the ocean. Bring the potatoes to a boil, then turn down and summer until spuds are tender. You can check this by inserting a paring knife though one of the potatoes. if it offers no resistance, the potato is done.

Drain the spuds. While they are hot, cut them into quarters and place them in large bowl. Sprinkle with two teaspoons kosher salt and a quarter teaspoon fresh ground pepper. Toss them in the bowl to coat well with salt and pepper. let the potatoes cool for about 15 minutes.

Add the fennel, shallot and smoked salmon. Add enough of the dressing to coast the salad ingredients well. Taste and add salt and pepper to taste. Chill until ready to serve.

Optional: Because of the canola oil’s nutty flavor, toasted hazelnuts or almonds are a nice addition to top the salad right before serving.

We thank Allium Restaurant and Lisa K Nakamura for this recipe.

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Pork-and-potato meatballs

1 egg, beaten
2 tablespoons milk
1/4 cup dry breadcrumbs
1 cup shredded peeled raw potato
1 tablespoon onion flakes
1 teaspoon prepared mustard
(Try making your own mustard with Nash’s mustard seeds)
2 tablespoons shortening
3/4 teaspoon salt
1 chicken bouillon cube
1/8 teaspoon black pepper
2 tablespoons Nash’s soft white flour
1 pound Nash’s ground pork
1 1/3 cups water, divided

Mix egg, milk, bread crumbs, potato, onion, mustard, salt, and pepper together. Add pork; mix well. Make into 24 meatballs. Heat shortening in skillet, add meatballs and brown. Drain fat and remove meatballs from pan.

Dissolve bouillon cube in 1 cup of boiling water and return meatballs to pan. Cover and cook on low for 20 minutes, turning occasionally. Remove meatballs from pan again; reserve drippings. Mix flour with 1/3 cup of water; stir into drippings. Cook until thickened. Serve with meatballs.

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Nettle Shiitake Quiche

Nettles

Nettles are so full of nutrients, plus they’re super-tasty with mushrooms and potatoes in this quiche.

Serves 8-12

2 baked pie shells
1 pint shiitake mushrooms
6 cups nettle tops
1 large russet or 2 medium Yukon gold potatoes
1 onion, chopped
4 tablespoons olive oil
2 cups milk
3 eggs
3/4 cup goat cheese
1 tablespoon tamari

Clean and cube potato(es) and boil until partly soft. Rinse nettles and cook in water until tender, then drain immediately. Sauté the onion and some garlic if you wish in half the oil until partly soft. Slice the shiitake and add to onion with the rest of oil and sauté for three minutes. Remove pan from heat and add potatoes and nettles. Put in crust. Combine milk, eggs, goat cheese and tamari and pour into pie crust. Bake at 350 F for 40-50 minutes, until center is set.

Adapted from Healing Wise by Susun S. Weed.

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Traditional Beef Brisket and Vegetables

Looking for an Irish entree for Saint Paddy’s Day? Try a traditional beef brisket.

3 1/2 pounds beef brisket
20 peppercorns
10 whole cloves
1 bay leaf
1 tablespoon Nash’s mustard seeds
3 cinnamon sticks
1 tablespoon salt
3 turnips, peeled and quartered
6 red potatoes, peeled and quartered
6 medium carrots, cut into thirds
1 small head green cabbage, cut into 6 wedges
Prepared horseradish to taste

Place brisket in a large Dutch oven and cover brisket with an inch of water. Add peppercorns, cloves, bay leaf, mustard seeds, cinnamon sticks, and salt to the pot.

Turn burner on high and bring liquid to a low boil. Reduce heat until liquid is at a low simmer. Cover tightly and cook for 4 hours or until you can easily insert a fork into the beef.

Carefully transfer meat to a large plate and cover with foil to keep the meat warm.

Add the turnips, potatoes, carrots and cabbage to the pot. Increase the heat to medium-high and bring the liquid to a high simmer. Cook, adjusting heat down if water starts to boil, until vegetables are tender.

Slice brisket against the grain into thin slices and plate with vegetables and some of the broth. Serve with horseradish sauce.

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Fava Bean Borscht

fava beans

Fava beans are great fresh, but you can also dry them and eat them in hearty soups, like this flavorful borscht. The crews have taste tested this particular recipe, and we give it a big thumbs up!

Make 2 quarts

1/2 cup Nash’s Windsor fava beans, dried
2 bay leaves
1 teaspoon dried basil
1/3 cup oil
1 medium leek or onion, sliced fine
2 sticks celery, sliced
1/4 teaspoon caraway seeds
1/4 teaspoon Nash’s mustard seeds
3 cloves garlic, crushed
2 medium carrots, sliced
1 medium turnip, sliced fine
4 medium potatoes, cut into eighths
4 medium beets, sliced
2 cups cabbage, sliced
2-3 cups water
1/4 cup apple cider vinegar
1/2 cup dill, parsley or beet greens
Black pepper

Wash the favas and soak overnight, covered with water. Place beans in a pot with 3 cups fresh water, then add bay leaves and basil. Bring to a boil and simmer on medium heat until tender. Do not drain.

Heat the oil in a stock pot. Add leeks/onions, celery, caraway seeds, mustard seeds and garlic, and cook until tender. Add carrots, turnip, potatoes and beets, and simmer 3-5 minutes until veggies are tender. Combine with cooked fava beans. Add water, vinegar, dill, pepper and salt to taste. Bring to a boil and simmer for 5 minutes. Stir in sliced cabbage. Serve with hot sauce and sour cream.

We thank Mary Wong of our Nash’s Farm Store crew for this recipe.

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Baked Doughnuts

Makes 1 1/2 dozen doughnuts

1 large potato
1 egg, beaten
1/2 cup milk, scalded
2 1/2 cups Nash’s red wheat flour
1/3 cup butter, softened, plus melted butter for topping
1/2 cup honey, warmed
coconut sugar (see below)
2 teaspoons dry yeast

Cook potato in enough water to cover until tender. Drain, reserving 2
tablespoons cooking water. Mash potato.

Combine milk, butter and honey in a large bowl. Stir well and cool to
lukewarm.

Dissolve yeast in warm reserved potato water. Let proof, then add to
milk mixture. Add 1/2 cup mashed potatoes and egg, then work in flour.
Place in an oiled bowl, turn once to oil top, cover and let rise in a warm
place until light, about 1 hour.

Turn out onto a floured surface, and knead for 5-8 minutes. Roll to 1/2-
inch thickness and cut into circles using a 3-inch doughnut cutter.

Lightly oil a baking sheet. Place doughnuts on baking sheet and let rise
again for about 45 minutes.

Preheat oven to 425 degrees F.

Bake for about 12 minutes or until lightly browned. remove from oven,
brush immediately with butter and dust with coconut sugar.

Coconut Sugar
Place 1 cup unsweetened dried coconut in blender or coffee mill and process at medium speed until coconut is very fine. Store in a sealed jar and use in place of powdered sugar to dust cakes and cookies.

We thank Rodale’s Basic Natural Foods Cookbook for this recipe.

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