Hand-cut Skinny Fries
Ingredients 1 pound Cold River Gold potatoes 1⁄2 – 3 Tablespoons canola oil Directions You’ll need an air fryer for this one! Cut potatoes into thin 2-inch strips. Soak cut potatoes in cold water with ice for 30 minutes (this will remove excess starch). Drain well, then pat with a paper towel until very dry. Place oil and fries into a large mixing bowl and toss for equal distribution. Use at least 1⁄2 Tablespoon oil. For crispier fries, use more oil but do not exceed 3 Tablespoons. Insert crisper plate in basket and put the basket in unit and...
read moreCold Potato Salad
Ingredients 7 lbs Cold River Gold potatoes, peeled, boiled, and cooled 12 ounces celery, diced 3 ounces pimentos, diced (optional) 3 ounces onions, minced 4 eggs, hard boiled and chopped 1 ounce parsley, washed and chopped 1⁄2 Cup sweet relish 3 Cups mayonnaise 1⁄2 Cup apple cider vinegar 1 Tablespoon sugar, to taste Salt and pepper, to taste Directions Boil and cool potatoes, then dice. Place cooled potatoes in a bowl and mix with celery, pimentos, onions, and hard boiled eggs. In a separate mixing bowl, add parsley, sweet relish,...
read moreHoliday Potatoes
Ingredients 4-5 lbs Cold River Gold potatoes 11⁄2 Cups whole milk 1⁄2 Cup heavy cream 2 Tablespoons butter 1 Cup smoked gouda cheese, grated 1 Cup fontina cheese, grated 2 tsp salt 1 tsp pepper 2 cloves garlic, peeled 3 or 4 sprigs of fresh thyme Directions Pre-heat oven to 350 degrees. Butter a deep 9×13 baking dish. Put milk, cream, garlic, thyme, butter, salt, and pepper in a saucepan and simmer over very low heat for 20-30 minutes. While the milk is simmering, wash potatoes and slice thin, at least 1/4 inch. (If you have a mandolin slicer...
read moreCold River Gold Mashed Potatoes
Ingredients 4 lbs. cooked, peeled and quartered Cold River Gold potatoes 1⁄2 Cup salted butter* 1⁄2 Cup Half & Half* 1⁄2 Cup sour cream* *Vegan alternative: Replace milk and sour cream with 1 Cup unflavored milk substitute and replace butter with vegan butter substitute Directions Peel and quarter potatoes, then gently boil them in a pot for 12-15 minutes. Drain well for about 5 minutes. Potatoes should be tender (but not overcooked). Prep mixture while potatoes cook. Combine 1⁄2 cup each of Half & Half (or milk), butter and sour...
read morePotato, Parsnip, and Cabbage Soup
Fall is here which means two things…it’s time for new potatoes and soup recipes! Ring in the new season with this potato soup recipe that is sure to warm you up. Ingredients: 3 cups cubed Green Thumb Farms potatoes 2 parsnips, cut into 1-inch pieces 2 tablespoons vegetable bouillon base 2 quarts water, or as needed to cover 1 cup applesauce 2 tablespoons balsamic vinegar 3 large cloves garlic, mashed into a paste 1 teaspoon truffle oil 1 head green cabbage, chopped Sea salt and freshly ground black pepper to taste ...
read moreBacon Wrapped New Potatoes
With new potatoes in stock could there be a better time to make this recipe? This easy recipe would make a perfect appetizer for your next game day event! Ingredients: 15 small new potatoes 5 slices bacon, cut into thirds 1 (1 ounce) package ranch dressing mix 15 toothpicks Directions: Preheat an outdoor grill for low heat, and lightly oil the grate. Wrap each potato with a piece of bacon and secure with a toothpick. Sprinkle the potatoes with the powdered ranch dressing mix. Place the wrapped potatoes on the grill, turning the...
read moreSumac Potatoes and Cucumber Salad
Ingredients: FOR THE POTATOES: 2 lbs white potatoes, washed and cut into ½ inch cubes ½ cup vegetable oil or avocado oil 1 tablespoon sumac 1 teaspoon kosher salt ¼ teaspoon black pepper FOR THE DRESSING: ¼ cup vegetable oil juice from 1 medium lemon ¼ teaspoon kosher salt ¼ teaspoon sweet paprika OTHER: 4 Persian cucumbers, sliced into thin rounds 7-8 mint leaves more salt to taste Instructions: FOR THE POTATOES: Preheat oven to 400 F. Prepare a baking sheet, lightly brush with vegetable oil. Cut potatoes into ½ inch...
read moreSmooth Potato Hummus Appetizer
Prep Time: 15 mins. – Cook Time: 15 mins. – Serves: 6 Ingredients: For the hummus: 1 lb. GTF Signature Chef potatoes (or any other yellow potato) Sea salt 1 clove garlic, minced ¼ cup plus 1 Tbsp. tahini 3 Tbsp. lemon juice ¼ tsp bittersweet smoked paprika, + more for serving ¼ c + 2 Tbsp. extra virgin olive oil, + more for serving For serving: 6-8 small carrots, cut into sticks 1 bunch radishes, trimmed & halved or quartered if large 6-8 baby bell peppers, halved or quartered if large, seeds removed ½ bunch skinny...
read moreGerman Potato Salad
Total Time: 55 mins. – Serves 6 Ingredients: 8 oz. thick-cut bacon, chopped 2 lb. Green Thumb Farms Signature Chef Potato (or any golden potatoes), cut into 1/2″-thick slices 2 sprigs rosemary 2 tbsp. beer or water 1/2 medium onion, chopped 2 cloves garlic, thinly sliced 1 tsp. caraway seeds 1 small bunch green onions, thinly sliced 1/3 c. malt vinegar 2 tbsp. grainy mustard 2 tbsp. Finely chopped fresh parsley 1 1/2 tbsp. sugar Directions: Heat grill on medium. In 12-inch skillet, cook bacon on medium 8 minutes or until...
read moreGrilled Potato Salad with Blue Cheese Vinaigrette
Total Time: 1 hr. 5 mins. – Serves: 8 Ingredients: 3 lb. red potatoes Kosher salt pepper ¼ c. aged sherry vinegar 1 small shallot 2 tsp. Dijon mustard ½ c. blue cheese ⅓ c. olive oil 3 tbsp. extra-virgin olive oil 14 oz. watercress 2 green onions Directions: Place potatoes in 8-quart saucepot and add enough cold water to cover. Add 2 tablespoons salt and heat to boiling on high. Reduce heat to medium and boil 10 to 20 minutes or until potatoes are just cooked through but not soft. Test by piercing a potato with a thin skewer or...
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