Cut potatoes into 1/2" wedges. Richmond Station co-owner Carl Heinrich is a big fan of the New Farm’s blue potatoes. Russet potatoes (also called old potatoes, baking potatoes and, sometimes, Idaho potatoes—after the state leading in production) have an elliptical shape with a rough brown skin and numerous eyes. The blue potato is a gourmet variety prized for its deep blue skin and violet flesh. Oil two frying pans and separate the potatoes into the two frying pans. Sometimes you just feel like a potato...eating one that is. “They’re so beautiful, you almost don’t want to eat them,” says Flies, who also sells vegetables under the Grow the Stop label to help the community food centre purchase more local organic vegetables. In a bowl, combine potatoes and oil and stir to coat. Why not top your next serving with a salty, lemony feta sauce with just a hint of mint. A lot of people I imagine are the same way. Roasted red, white, and purple potatoes: Combine equal amounts of red potatoes, white or gold potatoes, and purple potatoes to make about 2 1/2 to 3 pounds.Scrub the red potatoes but leave the skins on for color, if possible. To serve, toss greens with a little vinaigrette and place on a platter. 1 lb. Blue Potato Pavé with Organic Greens and Roasted Garlic Vinaigrette. Melt 1 tbsp of butter in the frying pan and saute onion for around 3 min on medium-high heat, stirring frequently. Season with sea salt. It goes by the name Russian Blue, Blue Marker, Congo and several others. Bring to a boil, and cook until … Proceed with the recipe. Paula Fett, co-owner of gourmet potato grower S. Fett Farms in Norfolk County, Ont., available at Fiesta Farms, Pusateri’s and Michael-Angelo’s, says the blues are gorgeous in a tri-colour potato salad. Gently toss in melted butter to coat. Keep warm by the stove so it doesn’t solidify. If not using immediately, remove cans, wrap pavé tightly and refrigerate up to a week. There's a reason why they're such a classic comfort food. Steam whole purple potatoes until just tender. rights reserved. Toss blue potato wedges with a little oil, salt and pepper and bake at 400 F (200 C) for 30 to 35 minutes until crisp. Working quickly, shake butter from a few slices at a time and layer in lined pan to make 10 to 12 even layers. 6- Cook for about 35 minutes. Fresh bites: Endless possibilities with Russian Blue potatoes water, butter, basil leaves, frozen corn, salt, Canadian-style bacon and 6 more. Drop in cold water and soak 45 - 60 minutes. Toronto food and travel writer Cynthia David blogs at cynthia-david.comENDs, Copyright owned or licensed by Toronto Star Newspapers Limited. Toss potatoes with oil and salt and pepper. He recommends using the best ingredients for these upscale scalloped potatoes, and enlisting a friend to help layer and season. Cover and shake to mix. Check the potatoes with a fork to make sure they are tender enough. A lot of folks are partial to making red, white, and blue potato salad around July 4. Melt 4 tablespoons butter in a small skillet over high heat; add garlic, and sauté 2 minutes. One of the best … Refrigerate overnight. I am told that the Nova Scotians were called ‘Blue Noses’ because of this potato that was a big part of their diet. They are moist and firm, retain their color when cooked, and feature an outstanding, rich flavor. Locally-grown blue potatoes should be available until mid-November. Our “Russian Blues” are an attractive, eye-catching, oblong potato with a consistently purple flesh and skin. Use in any potato recipe, roasted, boiled, baked or fried. For salad, cut off garlic neck to expose cloves and drizzle with olive oil, salt and pepper. Place in shallow baking pan and bake 20 minutes; stir and cook an additional 20 minutes. Cook until the potatoes on the bottom become browned. Serve immediately. They are all ‘Blue Nose’ types: long oval shape, light purple skin with a much darker blue ‘nose’ on the tuber. Rinse peeled potatoes in water, then lay them out on a cutting board and pat dry with paper towel. Peel the skin off of the potatoes. Cut away any green parts, caused by too much light. “It may sound strange, but blue potato ice cream is unbelievably delicious,” says Flies, who grew eight different blue varieties before settling on Blue Russian for its flavour and texture. To order In terms of flavour, it doesn’t have a distinct taste really, I mean what sets it apart is the colour! It’s a great, easy weeknight alternative to french fries. There is more to three options in the potato world. This easy step-by-step recipe only takes 30 minutes to make! Cool slightly, about 5 minutes. Bake for 35 minutes, or until tender, stirring several times during cooking time. They’re also low in calories, especially if you substitute low-fat yogurt for butter. Russian Banana fingerling potatoes are available year-round, with peak season in the late summer and early fall. Step 4 Gently scrub potatoes with a vegetable brush under cool running water. Bake at 350° for 25 minutes. Cool slightly, squeeze out garlic and mince. Russian Style. This copy is for your personal non-commercial use only. expressly prohibited without the prior written consent of Toronto Copyright © document.write(new Date().getFullYear()) Zuckerman Family Farms • All Rights Reserved. Star Newspapers Limited and/or its licensors. Bake at 450 F (230 C) for 20 minutes, or until crisp. Top evenly with cheese, if desired, … Creamy blue cheese and crispy potatoes come together to form the perfect side dish for steak or pork chops. Preheat oven to 350 F (180 C). 1 package 5 oz (142 grams) organic baby greens, 2.5 lb (1 kg) Russian Blue potatoes, scrubbed or peeled, 1 medium yellow onion, peeled and sliced paper-thin. This is a traditional dish common in Slavic cuisine, similar to Italian ravioli. 28-oz/796 mL cans). Look for them in CSA boxes and in independent supermarkets under the Mike & Mike’s Organics label. Boil whole blue potatoes in a large saucepan with abundant salted water until they become fork tender In a smaller saucepan, heat the milk and butter together (you may also use the microwave) When potatoes are tender, drain and return to the pot … Cover pavé with foil and bake 1 hour 45 minutes, or until potatoes are completely tender when pierced with tip of a sharp knife. Add more salt to make sure the potatoes are evenly salted. The small to medium-sized tuber is deep purple inside and out and maintains its hue when cooked. For pavé, choose a baking dish with sides at least 2-inches (5-cm) high and line with parchment. Easy and delicious recipe for oven-roasted baby potatoes. The purple flesh has a white ring just under the skin, and is streaked white. It could be an 8-inch (20-cm) square or a 9-inch (23-cm) round baking or springform pan. Republication or distribution of this content is How do Pan Fry Potatoes and Onions. Add about 2 kg of weight (eg. Roast small potatoes with coarse sea salt and serve with a dip and toothpicks. Roast with pavé (see below) at 350 F (180 C) about 45 minutes, or until very soft. Start on medium so that it doesn't burn or start freaking out on the stove. Roasted Blue Potato Wedges with Fresh Herbs. A very heavy setting, large plant that should be spaced at 12 inches or more in an effort to get it to maturity by fall. And they’re about to turn restaurant menus blue. The taste is very mild. Peel 5 large potatoes uncooked shred potatoes in large mixing bowel. to colleagues, clients or customers, or inquire about Toronto Star articles, please go to: www.TorontoStarReprints.com, The Toronto Star and thestar.com, each property of Toronto Star Many years ago my potato world was pretty limited. Flip potato cake out onto cutting board and cut into squares or wedges. Using a mandolin slicer would make the potatoes … Russian Blue Purple Potatoes Our “Russian Blues” are an attractive, eye-catching, oblong potato with a consistently purple flesh and skin. 3- Meanwhile, grab 2 to 3 medium-size potatoes, rinse thoroughly and peel them. With maple … To order copies of Turn the potatoes over and repeat until slightly browned. This year, for the first time, New Farm’s blue and new AmaRosa fingerling potatoes — deep red inside and out — will be available to consumers as well as chefs. One plant will produce about three pounds (1.3 kg) of potatoes. 5- As soon as the water boils, transfer the potato pieces to the water and add salt (to taste). Get Blue Potatoes Mashed with Roasted Garlic Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. I tossed the potato wedges with some fresh, minced herbs, garlic, and olive oil, then baked ’em in the oven. The nutritional value of blue potatoes is also attracting attention. Blue potatoes are waxy when young and starchy as they get older, with an earthy, slightly nutty flavour. The colour doesn’t leech into other food items being cooked with it, or onto cutting boards, fingers, etc. Store potatoes in a cool, dark, well ventilated pantry, away from garlic and onions. Mashed Purple Potatoes: This recipe makes a beautiful dish with the deep purple color. These aren't German potatoes or breakfast hash browns, but a simple Russian pan fried potatoes. Place hot pavés on top and drizzle with extra vinaigrette. Newspapers Limited, One Yonge Street, 4th floor, Toronto, ON, M5E 1E6. Potato is a relative newcomer in Russian cuisine. Add roasted garlic to a jar with fresh thyme leaves. They are moist and firm, retain their color when cooked, and feature an outstanding, rich flavor. permissions/licensing, please go to: www.TorontoStarReprints.com. When cool, cover with another sheet of parchment and top with a slightly smaller pan, or a piece of cardboard cut to fit, wrapped in foil. Gillian Flies, co-owner of the New Farm near Creemore, Ont., says chefs love her organic Russian Blue potatoes, which should be ready for harvesting by Monday. Place on baking sheet and reheat in a 400 F (200 C) oven about 15 minutes or until crisp on the edges. Stir bacon, blue cheese, milk, egg, green onions, salt, and pepper into the pot; mash mixture with a potato masher to desired consistency. Russian Blue Potatoes are oblong, with purple brown skin and purple flesh. Shred 1 peeled onion into bowl also, In another bowl beat 2 eggs, Combine the flour and eggs into the bowl with potatoes and onion. Vareniki with potatoes. Season with salt and pepper, and stir again. Season every second layer with salt, pepper and sliced onion. The Russians are coming! And watch videos demonstrating recipe prep and cooking techniques. As I said, Pan Fried Potatoes require thinly sliced potatoes, sliced by hand. Current Facts Russian Banana fingerling potatoes, botanically classified as Solanum tuberosum, are members of the Solanaceae or nightshade … Russian Blue Sold Out for 2020 shipping – This late maturing, dark blue skin and flesh variety has round to oblong tubers. That leads to all sorts of delicious possibilities, from blue mash, fries and roasted potatoes to blue gnocchi, perogies, potato salad and even ice cream. Like other colorful fruits and vegetables, purple potatoes’ bright color is a … Place potatoes in an even layer on baking sheet. This is a really simple recipe. 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