Hot potato

Growers say staple of American diet tastes better fresh, local

This baked potato is dressed simply, with butter and cheese. Most

Barbara Clark is starting to hear the potato buzz.

“The first new potatoes at market is something people always look forward to,” says Clark, owner of Maggie’s Farm, north of Lawrence.

This baked potato is dressed simply, with butter and cheese. Most

Those first potatoes of the season are starting to be unearthed and are showing up at the Lawrence Farmers Market.

Long a staple of American diets, growers say new potatoes are one food in particular that tastes far better when they’re fresh and locally grown.

Clark grows fingerling potatoes, a small, waxy variety that comes in several colors and flavors. Because of their consistency, they hold together well on the grill or in potato salad.

“Their size makes them easy to slice them and roast them with a little olive oil and fresh herbs – maybe a little basil or rosemary,” Clark says.

She suggests not going overboard with seasonings and letting the potatoes’ flavors stand on their own.

“They’re just great,” she says. “In all cases, the less you do with them the better.”

Mary Ross, co-owner of Bismarck Gardens, east of Lawrence, generally divides potatoes into three categories:

¢ White potatoes, used mostly for baked and mashed potatoes.

¢ Red potatoes, which are slightly sweeter and are used on the grill or potato salad.

¢ Gold potatoes, which can be used in a variety of dishes.

“Most people put a seasoning on them,” Ross says. “I just like salt, pepper and butter. But you can spice them up in any old way.

“I’m really a traditionalist – I like the old-fashioned way. Potatoes have been a staple of our diet forever, whether it’s mashed or boiled with the skins on with butter, parsley, salt and pepper.”

Her customers also like to fry potatoes with onions and prepare them with garlic.

Ross says selecting potatoes is fairly simple. Just make sure there aren’t any bruises or nibbles out of the potatoes from insects.

“The flavor of new potatoes really is unique,” she says. “There’s a huge difference in the taste.”

Tasty potato recipes

Au gratin potatoes2 pounds of potatoes, peeled and thinly sliced (about 5 cups)2 tablespoons melted butter1/2 teaspoon salt1/4 teaspoon black pepper1 cup grated sharp cheddar cheese1/4 cup fresh bread crumbsPreheat oven to 425 degrees. Lightly grease a shallow 1 1/2 quart casserole with butter. Arrange sliced potatoes in layers.Sprinkle with melted butter, salt and pepper. Top with grated cheddar cheese and bread crumbs. Bake 30 minutes, covered. Uncover and bake an additional 15 minutes or until potatoes are tender.Source: Idaho Potato CommissionChorizo potatoes5 pounds potatoes, diced1 pound onions, small dice1 pound green bell peppers, small dice8 ounces butter or margarine2 tablespoons potato seasoning mix5 pounds chorizoPreheat a flat-top griddle to 350 degrees. Place the potatoes evenly on the griddle. Add the margarine, chorizo, onions and peppers, mix thoroughly. Add the seasoning mix and mix thoroughly once more. Cook the mixture until the potatoes have reached a golden brown and cooked completely. Be careful not to overmix the potatoes after they have cooked or they will break down. Hold at a minimum temperature of 140 degrees.Source: Idaho Potato CommissionItalian potatoes2 cups 1-inch cubed unpeeled baking potatoes (approximately 3 medium)3/4 cup finely chopped onion (1 1/2 medium)1/2 cup finely chopped carrot (1 medium)1/2 cup low-sodium chicken broth2 tablespoons tomato paste1/4 teaspoon pepper2 tablespoons parsley1/4 teaspoon salt2 cloves garlic, finely choppedCook all ingredients except parsley in 2-quart saucepan over medium-low heat 25-30 minutes. Stirring occasionally, until potatoes are tender. Stir in parsley. Makes 6 servings.Source: Maine Potato BoardCumin cream potatoes5 pounds yellow potatoes4 teaspoons ground cumin 2 teaspoons whole cumin seeds1/4 cup butter1 cup heavy cream Salt and ground pepper as needed Pare and dice potatoes into 1/2- to 3/4-inch pieces. Cover with cold water in stock pot and gently simmer 10 minutes or until tender. Drain potatoes. Transfer to mixing bowl, and mash with wire whip. Mix in remaining ingredients and salt and pepper to taste. Set aside and keep warm until service.Source: Washington State Potato CommissionSweet potato salad2 1/2 pounds sweet potatoes 1/4 cup olive oil 1 teaspoon salt 1 small jalapeño pepper, diced fine 1 teaspoon ground cumin 1 scallion 2 teaspoons fresh lime juice Lime wedges 1/4 cup fresh coriander leavesIn a large saucepan, cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes. In a colander, drain potatoes and cool to warm. Peel potatoes and cut crosswise into 1/2-inch thick slices.While potatoes are boiling, prepare grill. In a small bowl, whisk together oil, salt, jalapeño pepper and cumin, and brush some onto both sides of potato slices, reserving remaining cumin oil. Grill slices on an oiled rack set 5 to 6 inches over glowing coals until golden brown, about 1 minute on each side, and transfer with tongs to a platter.Thinly slice scallion diagonally and sprinkle over potatoes. Whisk lime juice into remaining cumin oil with salt and pepper to taste and drizzle over potatoes. Serve with lime wedges and sprinkle with coriander.Source: www.foodnetwork. com