Here are some extra recipes you might like to try straight from Olsen Farms.
Perfect roasted potatoes
1 mesh-bag Olsen Farms Variety Mix Potatoes
Dried (or fresh) rosemary or basil
2 cloves garlic
Preheat oven to 400°F. Oil a baking dish or cast-iron skillet. Slice potatoes in half. Lightly spray or roll in olive oil. Add salt and pepper. Sprinkle minced garlic and herbs over top. Cook for 35-40 minutes, stirring once half way through. Serves 2-4 people.
Ruth's Breakfast Binjte Potatoes
Perfect golden breakfast potatoes
2 lbs. Olsen Farms ‘Binjte’ Potatoes
1 clove garlic
Grate potatoes and rinse under cool water. Shake and drip dry. In lightly oiled large frying pan, evenly distribute potatoes. Add salt, pepper and minced garlic. Cook over medium heat until done on 1-side (6 to 8 minutes), flip and cook other side (3 to 4 minutes). Stir occasionally until done. Serves 4 to 5 people.
Lena's Big, Fluffy Viking Purple Potato
Exceptionally light, fluffy baked potato
Place forked Olsen Farms Viking Purple potatoes on center rack in preheated oven at 450°F. Bake for 1 hour. Remove from oven and let stand for 3 to 5 minutes. Use a fork to open one side in a zig-zag pattern. Fluff with fork. Garnish with fresh chives, low-fat sour cream, black pepper and salt and butter if desired.
Working Parents Kid-Friendly Potatoes
A fast and nutritious side-dish for hungry kids
Gently fork Olsen Farms ‘Yukon Gold’ steamer potatoes. Microwave for 2-3 minutes. Cut in half or quarters. Dab on butter. Lightly sprinkle with salt.
Rosemary Roasted Potatoes
From Merna's Kitchen
1 to 2 pounds Olsen Farms variety mix potatoe
Fresh ground black pepper
1 to 2 cloves garlic, minced
Fresh rosemary, finely chopped
Cut potatoes in half. Mix with olive oil, sea salt, black pepper, garlic and rosemary. Bake in 400-degree oven for about 45 minutes or until fork tender.
Chuck Roast with Root Vegetables
Merna makes this boneless chuck roast the way her mother always did.
3- to 4-pound boneless chuck roast
Vegetable or olive oil
1/3 cup strong coffee
1 to 2 tablespoons Worcestershire sauce
Salt, to taste
Black pepper, to taste
1 to 2 cloves garlic, chopped
1/2 onion, chopped
Red potatoes, diced large
Carrots and parsnips, sliced
Heat a cast iron or other heavy pan to moderately hot. Lightly flour the roast and brown on all sides in the oil. Pour coffee and Worcestershire over meat. Add water to pan so the liquid level comes up about 2 inches. Add salt, pepper, garlic and onion and cook on stovetop over moderately low heat until tender, usually 2 to 3 hours. Check liquid level occasionally so it doesn’t go dry. Add diced potatoes, carrot slices and parsnips, if available, in the last 20 minutes. The meat and vegetables can be removed and gravy made from liquid.
Yield: 6 to 8 servings
Alan's Easy, Crisp, Zingy Potato Salad
4 pounds red-skinned potatoes (such as Olsen’s Red Lasoda)
1.5 pounds carrots (adds a little sweetness)
1/2 cup extra-virgin olive oil
1/2 cup (or more) white wine vinegar (the zing)
1 tablespoon salt or more to taste
3 (or more) tablespoons dill, fresh if possible, dried if not
3 cloves garlic, chopped finely or pressed
Coarsely chop the potatoes and carrots. Boil or steam until barely tender. Combine all ingredients. Chill for several hours or overnight.
Yield: 8 to 12 servings