Every Day is a Good Day for Potatoes! Fall in Love on a FRYDay With Our New Potato Recipes

Turn any day of the week into a FRYDay with our new decadent potato recipes. Who doesn’t love a delicious side of piping, hot potatoes with just about any meal?! The next time you’re craving carbs, try one of our unique potato preparations for an exciting take on the vegetable that everyone loves. You say, “potato.” We say, “yes please!”

Potato Mushrooms

Serves 4-6 people 

Ingredients: 

• 10 Baby Gold Potatoes
• 10 Baby Red Potatoes
• ¼ cup olive oil
• ½ tablespoon paprika
• ½ tablespoon salt
• ½ tablespoon chopped parsley

NOTE: You will also need an apple corer 

Directions: 

1. Preheat the oven to 400 degrees F.
2. Wash potatoes and clean thoroughly with a brush.
3. Take a potato and stick an apple corer halfway through. With the corer still in the potato, cut into the middle of the potato and rotate all around until the potato is halved. This will cut around the potato while keeping the core intact, creating the “stem” of the mushroom shape.
4. Carefully remove the apple corer from the potato and place the finished potatoes into water to prevent browning.
5. Repeat the coring and cutting process with all of the potatoes.
6. Remove potatoes from water and dry.
7. Place potatoes onto a baking sheet lined with parchment paper. Drizzle them with oil then sprinkle with paprika, salt, and chopped parsley.
8. Bake in the oven for 40 minutes.
9. Enjoy!

Accordion Potato

Serves 4 people 

Ingredients: 

• 4 Russet Potatoes, peeled
• ½ cup butter (melted)
• 2 tablespoon garlic (minced)
• ½ tablespoon thyme
• ½ tablespoon rosemary
• ½ tablespoon salt
• ½ tablespoon pepper
• ½ tablespoon chopped parsley

NOTE: You will also need 2 chopsticks and 4 skewers

Directions:

1. Hold peeled potato vertically and cut off a slice on either side, creating a rectangular slice, 1 inch thick. Place the potato onto a cutting board on one of its flat sides.
2. Place chopsticks on the cutting board, one on either side of the long side of the potato. The chopsticks will prevent the knife from cutting all the way through the potato.
3. Begin making vertical cuts into the potato, each cut spaced about half a centimeter between each other. Continue cutting across the potato until fully cut.
4. Flip the potato and begin making diagonal cuts across. When finished, the vertical and diagonal cuts should give the potato an ‘accordion’ shape, allowing it to stretch. Repeat with remaining potatoes.
5. Take a skewer and pierce through the middle of the potato, lengthwise. Stretch the potato over the skewer and twist it into a swirling shape. Repeat with remaining potatoes.
6. Preheat the oven to 400 degrees F.
7. Mix melted butter, minced garlic, chopped parsley, and seasonings in a bowl.
8. Pat the potato skewers dry using a towel and place them onto a baking sheet lined with parchment paper. Brush the potatoes with the garlic herb butter.
9. Place the baking sheet of potatoes into the oven and bake for 40 minutes or until golden brown and cooked through.
10. Remove the baking sheet from the oven and let potatoes cool.
11. Enjoy!

Potato Puffs

Serves 6-8 people 

Ingredients:

• 3 Golden Yukon Potatoes
• 1 egg white
• ½ cup corn starch

Directions:

1. Cut the golden yukon potatoes into slices of 1mm thickness using a mandolin or knife.
2. Spread out potato slices onto a cloth and fold over, pressing down to dry.
3. Take half of the slices and evenly coat them with corn starch.
4. Take the other half of the slices and evenly coat them with egg whites.
5. Once all are coated, begin placing the set of potato slices with egg whites atop the set with corn starch. Pinch them to close and stick together.
6. Cut the potato slices using a cutter that is about 1.5 inches in diameter.
7. Fill a frying pan with oil to about 1 inch deep. Heat oil to 300 degrees fahrenheit.
8. Take a cut out circle and drop it into the oil. Frying until it begins to puff up and crisp. Remove when it gets golden brown.
9. Place finished puffs onto a baking sheet lined with paper towels to absorb any excess oil.
10. Sprinkle the potatoes with salt and enjoy!

Duchess Potato Sticks

Serves 6-8 people

Ingredients:

• 1 pound Russet Potatoes (peeled and cut into large chunks)
• 4 tablespoon unsalted butter
• 3 egg yolks (whisked)
• 2 teaspoon salt (plus more to taste)
• Black pepper (to taste)
• ¼ teaspoon nutmeg
• 2 tablespoon chives

Directions:

1. Preheat the oven to 400 degrees F.
2. Put peeled potatoes in a large pot of cold water. Salt the potatoes with ½ tablespoon of rock salt.
3. Bring to a boil. Let potatoes cook for 20-25 minutes, or until soft.
4. Once the potatoes are softened, remove from heat and drain the water. Let the potatoes sit in the pot for a few minutes while excess water evaporates.
5. Mash the potatoes with a potato masher or a wooden spoon.
6. Return the pot of potatoes to a burner set to low heat. Continue to mash and stir for 1-2 minutes, allowing excess liquid to evaporate.
7. Turn off heat. Add butter to potatoes and incorporate well with a wooden spoon. The potato mixture should stick together and come free of the pot’s sides cleanly.
8. Mix in the egg yolks until evenly combined. Season with salt and nutmeg to taste.
9. Transfer the potato mixture into a piping bag fitted with a star tip. Pipe the potato mixture over a skewer, in a wavy pattern.
10. Place potato skewers atop a baking tray lined with parchment paper.
11. Bake potato sticks until golden brown, 15-20 minutes.
12. Let cool and enjoy!

Blooming Fries

Serves 2 – 4 people 

Ingredients:

• 4 Russet Potatoes
• 1 cup corn starch
• 1 tablespoon salt
• 4 cups water
• Vegetable oil

Directions: 

1. Chop off the sides and ends of one russet potato to form a rectangle shape. Cut the rectangle in half, crosswise, to get two squares. Repeat the process with remaining potatoes for a total of 8 potato squares.
2. Take one potato square and lay the top edge against a chopstick. The chopstick will help keep the knife from cutting all the way through the potato. The bottom base of the square should still be intact.
3. Make ten cuts vertically and then rotate the potato square, making ten more cuts. This will result in a sea-anemone like shape. Repeat process with remaining potato squares.
4. Mix 1 tablespoon of salt into 4 cups of water. Place the potatoes in the saltwater mix for 30 minutes.
5. Fill a pot with vegetable oil up to the height of the potatoes. Heat oil to 325 degrees F.
6. After sitting, carefully dry the potatoes using a cloth or paper towel.
7. Pour a cup of corn starch onto a plate. Place potato squares, one at a time, into corn starch and evenly coat them.
8. Carefully place potatoes into the heated oil, four at a time. The cuts should expand into a blossoming shape. Fry until golden brown and cooked through on the inside. Repeat with remaining potato squares.
9. Remove potato blossoms from the pot and place on a baking sheet lined with paper towels to absorb excess oil.
10. Sprinkle the potatoes with salt or favorite seasonings and enjoy!

Potato Croissant

Serves 4-6 people 

Ingredients:

• 1 Russet Potato
• ¼ cup vegetable oil
• 1 cup salt
• 1 tablespoon baking soda

Directions: 

1. Wash and peel the russet potato. Cut off the ends of the potato.
2. Place potato onto a vegetable sheet cutter. Sheet potato completely.
3. Place potato sheets into water to help remove starch. Pat dry.
4. Cut the sheets into 1 foot segments. Salt the sheets to pull out water. Pat dry.
5. Take one sheet and cut diagonally in half to get two triangular pieces. Repeat the process with remaining potato sheets.
6. Sprinkle baking soda onto a triangular piece. Starting at the bottom, roll up the triangle to the top point until it becomes a croissant shape.
7. Brush vegetable oil onto potato croissant and place into a muffin tin, rounding out the shape. Repeat with remaining sheets.
8. Bake potato croissants at 400 degrees F for about 20 minutes or until they’re golden brown.
9. Remove from the oven and let cool. Enjoy!

Potato Wrap

Serves 3 – 6 people 

Ingredients:

• 6 Yukon Gold Potatoes

Directions: 

1. Wash potatoes thoroughly and peel completely.
2. Chop potatoes and add to boiling water.
3. Stick a fork into potatoes to make sure they are boiled through. Once fully boiled, drain water.
4. Preheat the oven to 400 degrees F.
5. Mash potatoes until fully smooth.
6. Take a scoop of mashed potatoes and place onto a baking sheet lined with parchment paper. Place a second sheet of parchment paper and press down upon the mashed potato scoop until flattened.
7. Repeat with the remaining mashed potatoes.
8. Place flattened potatoes into the oven and bake for 20 minutes or until crispy.
9. Take out and let cool.
10. After cooling, enjoy with your favorite wrap toppings!

Potato Peel Chips

Serves 6 – 8 people

Ingredients:

• 3 Russet Potatoes
• 1 tablespoon olive oil
• ½ tablespoon paprika
• ½ tablespoon salt
• ½ tablespoon pepper

Directions:

1. Preheat the oven to 400 degrees F.
2. Wash potatoes and then peel them completely. Set aside potatoes.
3. Take the potato peels and place them onto a baking tray lined with parchment paper.
4. Drizzle olive oil over potato peels. Sprinkle the seasonings and toss the peels to make sure they’re evenly coated.
5. Bake potato peels for 20 minutes until golden brown and crispy.
6. Let cool and enjoy!

Swirly Fries

Serves 6 – 8 people

Ingredients:

• 3 medium potatoes (peeled)
• 1 egg (whisked)
• 2 tablespoon cornstarch
• 1 tablespoon salt
• ¼ tablespoon black pepper
• 3 tablespoon of milk
• Cooking oil (when frying)
• Parsley powder (optional)

Directions:

1. Place peeled potatoes in a medium pot filled with cold water. Put the pot over medium-high heat and bring water to a boil. Boil potatoes until softened, about 20-25 minutes. Drain water from the pot.
2. Mash potatoes until smooth. Add in cornstarch, milk, salt, pepper, and whisked egg. Mix until fully incorporated.
3. Transfer potato mixture to a plastic piping bag. Cut off about ½ inch of the bag tip.
4. In a large frying pan, pour about 1 ½ inches of cooking oil. Heat the cooking oil over medium heat.
5. Place the piping bag over the hot oil and pipe potato mixture into hot oil, in a spiral shape. Fry until golden brown and cooked through.
6. Remove swirl from oil and place atop napkins to get rid of excess oil. Repeat the frying process with remaining potato mixture. After cooling, enjoy!