Hot Potato Recipes

Japanese-Inspired Potato Curry and Noodles

Recipe Courtesy of Chef Jeffrey Quasha, CEC, CCA, ACE, Morrison Healthcare (reprinted with permission from the Idaho Potato Commission)

Yield: 4 servings

Ingredients:

  • 2 pounds Idaho® fingerling potatoes multicolor medley, sliced in half
  • 1/2 cup oil
  • 4 sweet onions, coarsely chopped
  • 4 garlic cloves, minced
  • 2 tsp. ginger, grated
  • 2 rainbow carrots, peeled and coarsely chopped
  • 2 qt. vegetable broth
  • 2 Fuji apples, peeled and shredded
  • 4 Idaho® russet potatoes, 50 ct.
  • 6 Tbsp. unsalted butter
  • 1/2 cup all-purpose flour
  • 2 Tbsp. garam masala
  • 2 Tbsp. curry powder
  • 1/2 cup soy sauce
  • 2 Tbsp. ketchup
  • 2 Tbsp. honey
  • Kosher salt, to taste
  • Black pepper, to taste
  • Cooked soba noodles, as needed
  • Lime wedge, for garnish
  • Cilantro or green onion, chopped, for garnish

Method:

  1. Add the oil and onions to a large pot or Dutch oven over medium heat and cook until the onions are caramelized. Add the minced garlic, grated ginger, and fingerling potatoes and cook for three minutes. Add the chopped carrot and vegetable broth, a pinch of salt and fresh cracked pepper, and bring to a boil.
  2. Peel the apple, coarsely grate, and add to the pot. Peel the Idaho® Russet Potatoes, cut into bite-sized chunks, and add to the pot. Simmer for 20 minutes until the potatoes are tender.
  3. Make the roux by melting the butter in a small pan over medium heat. Add the flour and stir until the roux starts to get darker, about 5 minutes. Mix in the garam masala and curry powder and take off the heat once combined.
  4. When the potatoes are done, add some of the hot liquid to the roux and whisk until the roux is incorporated and there are no lumps. Add roux back to the pot and bring back to a boil. Stir in the soy sauce and ketchup. Taste, and add the honey if you prefer it sweeter. Simmer for 5 to 10 minutes or until the curry has thickened. Serve with cooked soba noodles or noodle of choice and garnish with fresh lime wedge and chopped cilantro.

Breakfast Potato and Poblano Quesadilla

Recipe Courtesy of Chef Jeffrey Quasha, CEC, CCA, ACE, Morrison Healthcare

Yield: 4 servings

Ingredients:

  • 8 oz. Red Bliss potatoes
  • 1 Tbsp. olive oil
  • 1/2 tsp. cumin
  • 1/2 tsp. kosher salt
  • 1/2 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1-1/3 Tbsp. canola or other neutral oil
  • 4 oz. thinly sliced red onions 
  • 4 Tbsp. thinly sliced green bell peppers 
  • 4 Tbsp. thinly sliced poblano peppers
  • 1/2 tsp. garlic cloves, peeled and chopped
  • 1 tsp. ground cumin
  • 1/2 tsp. smoked paprika
  • 4 oz. Monterey Jack and cheddar cheese, pre-shredded
  • 2 Tbsp. unsalted butter 
  • 4 each large eggs, beaten 
  • 1-1/3 Tbsp. fresh cilantro, chopped
  • 4 each 12-in. tortilla wraps
  • 8 oz. pico de gallo

Method:

  1. Pre-heat oven to 425º degrees. 
  2. In a medium bowl, combine the potatoes, oil, 1/2 tsp. cumin, salt, chili powder, garlic powder and onion powder, tossing evenly to coat. Spread the potatoes on a parchment-lined sheet tray. Roast the potatoes until crisp and golden, about 15 to 20 minutes.
  3. Heat the canola or another neutral oil on a large flat-top or in a frying pan over medium heat. Add onions and peppers and sauté until onions are soft and translucent, about 3 minutes. Next, add the garlic cloves, remaining cumin and paprika and continue to cook until vegetables are tender, about another 3 to 5 minutes. Add the roasted potatoes and stir to combine. Set the potato filling aside until needed for assembly. 
  4. Melt butter on a large flat-top or in a large frying pan over medium-low heat. Add eggs and cook until just set, stirring frequently. Set aside. 
  5. Lay a large 12-inch tortilla wrap on the heated cooking surface. On the bottom half of the wrap, first sprinkle the cheese, then the potato filling, the cooked scrambled eggs, and fresh chopped cilantro. Cook the wrap for 3 to 4 minutes or until the bottom is nicely golden brown. Fold the top half of the wrap over to form a half moon. Remove the cooked quesadilla from the flat top or pan and place on a cutting board. Cut the quesadilla into 4 equal triangles and serve with 2 oz. of fresh pico de gallo

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