From the Potato Harvest Cookbook by Ashley Miller Ingredients: 2 medium potatoes 3 scallions, green and white parts, finely chopped 1 egg 1 1/2 tablespoons cornstarch 1 teaspoon salt 2 tablespoons vegetable oil Chinese Dipping Sauce: 1 teaspoon sesame seeds
From the Potato Harvest Cookbook by Ashley Miller (A book filled with FANTASTIC recipes- a worthwhile purchase!) Ingredients: 2 medium Russet potatoes (or Yukon Gold) ½ cup sun-dried tomatoes 1 cup boiling water 2 tablespoons olive oil 1 medium leek,
4 medium-sized potatoes (or equivalent of smaller-sized), cut into small piece 4 tbsp sesame seeds 1 tsp sea salt 1 tsp sichuan pepper 2 jalapeños, seeded and minced juice of 2 lemons 4 tbsp sesame oil 3 tbsp cilantro, chopped
INGREDIENTS The Salmon 2 russet (or Russian Blue or Yukon Gold) potatoes, baked and chilled 2 tablespoons horseradish 2 tablespoons oil Salt and pepper 4 salmon filets, 6 ounces each The Pickle Sauce 2 dill pickles, chopped 1 small
2 pound red beets (about 5 medium), scrubbed, peeled, and cut into medium dice 1 pound russet potatoes (about 2 medium), peeled and cut into medium dice 2 shallots, coarsely chopped 3 to 5 sprigs fresh thyme 2 tablespoons olive
Compliments of the Food Network These potatoes still taste buttery and rich but are much lighter than the full fat version by using a small amount of butter to saute sweet leeks and some chive flavored reduced fat cream cheese.
