Potatoes

Big Heart Artichoke and Parmesan Soup // Uses Artichokes, Garlic, Shallots, Thyme, Yukon Gold Potatoes // Vegetarian

Crispy Italian Fried Potatoes and Peppers // Uses Italian Frying Peppers (recipe calls for Green but you can use also use Red and Yellow), Potatoes (whatever variety you receive in your box) // Vegetarian

Crispy Smashed Potatoes with Onions and Parsley // Uses Onions, Parsley, Potatoes // Vegetarian

Easy Curried Red Potatoes // Uses Parsley, Red Potatoes, Scallions (called Spring Onions in recipe) // Vegetarian

Garlic Scape Soup // Uses Garlic Scapes, Potatoes, Spinach // Vegetarian

Garlicky Roasted Potatoes with Wilted Greens and Bacon Gremolata // Uses Garlic, Mizuna, Parsley, Potatoes, Thyme

Old-Fashioned Lovage and Potato Soup // Uses Lovage, Onions, Potatoes // Vegetarian
(Add twice as much veggie stock and milk for a lighter soup.)

Potato and Acorn Squash Gratin // Uses Acorn Squash, Garlic, Substitute whatever potatoes come in your box for Russets // Vegetarian

Potato Asparagus Salad with Green Garlic // Uses Asparagus, Green Garlic, Potatoes // Vegetarian

Potato Leek Soup (Version 1) // Uses Garlic, Leeks, Potatoes // Vegetarian (if you use veggie broth)

Potato Leek Soup (Version 2) // Uses Leeks, Potatoes (use whatever variety that comes in your box) // Vegetarian

Roasted Poblano, Sweet Corn, and Potato Soup // Uses Cilantro, Garlic, Leeks, Poblanos, Potatoes

Roasted Potatoes and Brussels Sprouts // Uses Brussels Sprouts, Red Potatoes, Rosemary // Vegetarian

Roasted Red Potatoes // Uses Parsley, Red Potatoes, Red Peppers, Scallions // Vegetarian

Roasted Potato Salad with Kale // Uses Kale, Parsley, Potatoes, Yellow Onion
Recipe from Raleigh’s Hilltop Farm

2 lbs. unpeeled potatoes, cut into large chunks
2 tablespoons olive oil
Seasonings, as desired
3 stalks kale, stem removed and roughly chopped
3/4 cup mayonnaise
3/4 cup plain yogurt
1/2 teaspoon Dijon mustard
1 teaspoon dried parsley (can also substitute fresh)
3 to 4 slices thick-cut bacon, cooked, drained and chopped
1/2 yellow onion, diced

1. Preheat oven 350 degrees. Toss potatoes with olive oil and 1-2 tablespoons seasoning of your choice (my mom uses a mix of season salt, garlic salt and pepper). Roast potatoes for 35 minutes in a preheated oven until edges begin to brown and potatoes are tender.
2. Add kale to pan, toss to coat with oil and seasonings, and roast 10 minutes longer. In a small bowl, combine mayo, yogurt, mustard and parsley. Add bacon and onion.
3. Allow potatoes and kale to cool slightly. Toss with dressing, stir to coat. Adjust seasonings as needed/desired.

Shishito and Potato Breakfast Bake // Uses Onions, Potatoes, Shishitos
Recipe from The Leek & The Carrot

Serves 6 to 8
Takes 1 hour (most of it inactive)

1 tablespoon olive oil
3 to 4 cups shredded potatoes
6 to 8 shishito peppers, sliced (about 1 cup)
1/2 yellow onion (or 1/2 bunch scallions), diced
1 pound breakfast sausage, browned**
8 eggs
1/2 cup whole milk
1 teaspoon hot sauce
1 teaspoon mustard powder
1 teaspoon Kosher salt
1/2 cup favorite cheese (I used a lovely dill havarti)

1. Preheat oven to 350 degrees.
2. Grease a 9×13 casserole dish with olive oil.
3. Combine potatoes, peppers, onion and pork sausage in prepared casserole dish. Toss to combine.
4. In a medium bowl, whisk together eggs and milk. Add hot sauce, mustard powder, and salt. Pour evenly over potato mixture.
5. Place in preheated oven and bake for 30 to 40 minutes until the eggs are set. Add cheese and cook 5 minutes longer just to melt (or lightly brown).
6. Enjoy!

**If you are vegetarian, feel free to substitute in 16 to 20 ounces of the most flavorful mushrooms you can find for the sausage. Then add in a couple cloves of garlic, a tablespoon of dried sage, and a pinch or two of red pepper flakes while sautéing them.

Thyme-Roasted Chicken with Potatoes // Uses Potatoes, Thyme, Throw in some Carrots, too