Hasselback Potatoes
Makes about 4 servings
Ingredients
- 4 LIV Organic Russet Potatoes, washed and patted dry
- 2 Tbsp. butter, melted
- 1 Tbsp. olive oil
- 4 tsp. fresh rosemary, chopped
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- 1 cup mild cheddar cheese, shredded
Directions
- Preheat oven to 425ºF.
- Place a potato in between 2 wooden spoons. Using a sharp knife, slice the potatoes crosswise about 1/8” thick. The spoons will prevent the knife from cutting through the potato completely. Continue slicing the entire length of the potato. Repeat slicing the remaining potatoes.
- Set potatoes on a baking sheet. Set aside.
- In a small bowl, combine butter, olive oil, rosemary, salt, pepper, and garlic powder.
- Brush the tops and sides of each potato slice with the butter mixture.
- Bake potatoes for 60 minutes or until potatoes are tender with crisp tops.
- Brush the remaining butter mixture and sprinkle cheese over the top.
- Bake additional few minutes or until cheese has melted. Serve immediately.
Scalloped Potatoes
Makes about 8 -10 servings | Prep Time: 20 min | Total Time: 1 hour 20 minutes
INGREDIENTS
- 2 lb. Liv Organic Gold Potatoes
- 1 garlic clove, minced
- 2 Tbsp. unsalted butter
- 1 medium Liv Organic Yellow Onion, thinly sliced
- 1 Tbsp. fresh thyme, finely chopped
- 2 tsp. fine sea salt
- 1 tsp. black pepper
- 2 tsp. olive oil
- 1 1/2 cups heavy cream
- 1 1/2 Tbsp. flour
- Cooked and diced bacon for topping (optional)
Directions
- Preheat oven to 350º F. Slice the potatoes about 1/8” thick. Place the sliced potatoes into a cold bath for about 10 minutes. Drain and pat dry.
- Butter the baking dish. Set aside.
- Toss together potatoes, minced garlic, sliced onions, thyme, salt, pepper and olive oil in a large bowl. Layer them in the baking dish.
- In a pan, heat heavy cream over medium heat. Add flour, whisking constantly. Reduce heat to low when it begins to bubble. Remove from the heat when the sauce has thickened slightly.
- Pour sauce evenly over the potatoes. Cover the baking dish with foil and bake for about 50 – 60 minutes or until the potatoes are tender. Bake for about 5 -10 minutes more to brown. Garnish with bacon if so desired.
- Serve and enjoy.
Crispy Breakfast Potatoes
Serves 4 | Prep Time: 5 min | Cook Time: 25 min
Ingredients
- 4 medium Liv Organic™ Yukon gold potatoes, cut and quartered
- 4 medium Liv Organic™ red potatoes, cut and quartered
- 4 tbs. olive oil
- 1/2 large Liv Organic™ yellow onion, finely chopped
- 1 red bell pepper, chopped
- 2 tsp. kosher salt, divided
- 2 cloves of garlic, minced
- 1/2 tsp. smoked paprika
- 1/4 tsp. dried rosemary
- 1 tsp. dried oregano
- 1/2 tsp. black pepper
- 2 tsp. chopped chives or parsley
Directions
- Parboil by placing cut potatoes into a saucepan and covering with water. Add 1 tsp. Kosher salt and bring to a rapid boil. Cook for 8-10 minutes or until tender.
- Strain the potatoes and allow to steam dry for 5 minutes.
- Heat a cast iron skillet over medium-high heat until hot. Add potatoes, olive oil, and remaining kosher salt. Cook for 5 minutes undisturbed.
- Add chopped onion, chopped bell pepper, and minced garlic. Toss together and cook. Stir occasionally for 5 minutes or until potatoes are crispy.
- Add in smoked paprika, dried rosemary, dried oregano, and pepper. Gently toss.
- Serve with chopped chives or parsley.
Roasted Potatoes
Serves 4-6
Ingredients
- 4 Liv Organic red potatoes, cubed
- 4 Liv Organic yellow potatoes, cubed
- 2 teaspoons minced fresh thyme
- 1 teaspoon rosemary
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1/2 tsp. salt
- Fresh ground pepper
Directions
- Preheat oven to 400 degrees F.
- In a medium mixing bowl, combine thyme, rosemary, garlic, chicken broth, balsamic vinegar, olive oil, and seasoning. Mix well. Add potatoes to mixture and toss until well coated.
- Place ingredients into a casserole dish and roast uncovered 50-60 minutes until tender. Turn potatoes every 15 minutes to ensure even browning.
Zuppa Toscana
Serves 6 | Prep Time: 15 min | Cook Time: 40 min
Ingredients
- 10 Slices of Prosciutto Italiano
- 2 Tbs. Olive Oil
- 1 lb. Ground Italian sausage, spicy
- 1 medium LIV Organic Yellow Onion, diced
- 4 Cloves garlic
- 32oz Chicken stock
- 1Tbs. Chili powder
- 2 Large LIV Organic russet Potatoes, peeled,
1/2” sliced then quartered
- 2 Medium zucchini, sliced
- 1 cup Heavy cream
- 1 Bunch kale, stem removed and
roughly chopped into bite sized pieces - 1/2 cup Parmesan cheese
- 1 tsp. Salt, adjust to taste
- 1/4 tsp Pepper
- 1 tsp. Red pepper flakes
Directions
- Heat a large skillet over medium heat. Cook the bacon until browned and removed from heat. Use a slotted spoon, transfer to bacon pieces to a paper towel lined plate, set aside. Reserve bacon dripping in pan.
- While the bacon is cooking, heat olive oil in a heavy bottomed soup pot over medium-high heat. Add sausage, crumbling is as it cooks, about 10 minutes. Drain sausage well and add it to the plate with bacon.
- Return the soup pot to medium heat, and add 2 tablespoons reserved bacon fat. Add the LIV Organic onion to pot and cook until translucent, about 5 minutes. Add a little chicken stock to deglaze the pan if necessary. Add the garlic and cook for another couple minutes.
- Pour in remaining chicken stock. Add in the chili powder, LIV Organic Potatoes and zucchini. Increase heat and bring to a boil.
- Reduce the heat to medium-low and boil for 5 minutes or until the potatoes are tender. Return the cooked sausage, 3/4 of the bacon, heavy cream, kale and 1/4 cup of the Parmesan cheese. Stir and cook 2-5 minutes until kale is wilted.
- Add the salt and pepper, adjust to taste. Serve in bowls, topped with remaining bacon, remaining Parmesan cheese and red pepper flakes.
Adapted from a recipe from the Modern Proper.
Butternut Squash Potato Soup
Serves 4
Ingredients
- 1 medium Liv Organic butternut Squash
- 2 large Liv Organic yellow potatoes, sliced
- 1 medium Liv Organic yellow onion, chopped
- 2 Tbsp. Butter
- 3 garlic cloves
- 3 cups vegetable stock, enough to cover vegetables
- Salt & Cracked Pepper to taste
- 1/2 tsp Paprika
- 1 small bay leaf
- 1/4 cup heavy cream
- 1/2 cup mild chedder cheese
Toppings:
- Sour cream
- Diced chives
- Candied Walnuts
- Croutons
Directions
- Heat and melt butter in a medium pot over medium heat.
- Peel squash and take out the seeds and the membrane, chop it into small cubes.
- Add chopped onion to the pot and saute until transparent.
- Add potatoes, minced garlic, and butternut squash.
- Add paprika, bay leaf, salt, pepper and saute for 10 minutes, stirring occasionally.
- Add just enough stock to cover the vegetables. Cook until vegetables are fully cooked and tender, about 20 minutes.
- Take out the bay leaf and discard.
- Slowly transfer content of the pot into a food processor, blend well and return to the pot.
- Add the heavy cream and cheese and stir until cheese is melted.
- Serve with a dollop of sour cream, chives, walnuts and croutons.
Mediterranean Red Potato Salad
Serves 4 | Prep Time: 5 min | Cook Time: 20 min
Ingredients
1 pound Liv Produce Organic Red Potatoes
1 pound cherry tomatoes
¼ cup chopped fresh parsley
3 tbsp. chopped basil
1 tbsp. chopped fresh mint
1 tbsp. chopped fresh oregano
1 tbsp. dry oregano
2-3 tbsp. Extra virgin olive oil
Coarse sea salt and freshly ground pepper to taste
Directions
Wash and cut Liv Produce Organic Red Potatoes into bite size pieces.
Boil the potatoes until they are tender. Do not overcook. About 15 minutes. Drain and set aside.
While the potatoes are boiling, prepare the herbs. Finely chop and mix them all together in a bowl and set aside.
Slice cherry tomatoes in half.
Assemble the salad. In a large bowl, add the potatoes, tomatoes, and olive oil and toss gently.
Sprinkle over the herbs and gently toss again.
Season with salt and pepper to taste and serve.