Heirloom Potato Recipes


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Home Style Crunchy Fries

As seen on Country Cook TV, making fried potato from scratch is quick and easy.

This recipe only requires three ingredients: potatoes, onions and butter, plus salt to season. To obtain crunchy fries you need to cook the onions and potatoes separately. Country Cook suggests to dice the potatoes and pre-cook them in a microwave oven for 6 minutes on high with 2 table spoon of butter, while the onions glaze in the pan.

For your choice of potato you want a variety that holds the shape (waxy, not starchy), unlike French Fries that are usually made with starchy potatoes (Russet).

If you don't have a microwave oven, parboil the potatoes for about 10 minutes with the jackets (not peeled). Remove the pot from the stove, drain water and cool off the spuds with cold water. You can keep the undercooked potatoes in the refrigerator for at least a week, if you want to cook more spuds and use them over several days. [this method is a little more work, but requires less fat :O)]

You can peel the spuds or use them with the skins. I prefer to use them with the skins because I believe in the additional nutritional value.

When ready to cook, take one / two spuds per person, dice them with a knife. Add a pinch of salt.

Pre-heat a non-stick pan on the stove on medium heat, melt a table spoon of butter and layer the potato cubes in the pan for 5 minutes. Don't touch them for 5 minutes if you want them to turn brown and crunchy. After 5 minutes turn them and let them fry for an other 5 minutes, then add the onions.

This fast potato recipe takes about the same time as making an egg omelette - a great breakfast tradition.

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Cultivar suggestions

Waxy tubers, like Laram Ajawiri, Red Warba, Yellow Finn, Yukon Gold.


We are interested to link specific potato recipes to specific potato cultivars. We are convinced that many heritage cultivars have been saved because they have been working best to prepare favorite dishes.

How do you select the cultivars that you grow in your garden?

Would you be enticed to try different cultivars if these would make interesting dishes?

We believe that future generations will more likely grow heritage cultivars if we offer records and recipes of best use in the kitchen!

Please email recipes suggestions to: recipes@curzio.com

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