Oregon Russet Potato Wedges With Sweet Mesquite and Halloumi Cheese

2 lbs. Russet potatoes, washed

2 oz. olive oil

Sweet Mesquite Seasoning, as needed

Halloumi cheese, 8 oz.

1 tbsp. Lemon juice

1 tbsp. olive oil

½ tsp. Oregano

Black pepper, to taste


Boil potatoes in salted water until just tender, approx. 20-30 minutes. Cool, then cut potato into wedges, coat in olive oil and sprinkle with sweet mesquite seasonings. Place on sheet pan or baking rack. Bake at 400 degrees for 30 minutes or until golden brown. Drain Halloumi cheese on paper towels. Brown Halloumi in a very hot pan for 3-5 minutes. Remove from pan and toss with lemon juice, oregano and pepper. Combine with hot potatoes.

Serve potatoes and Halloumi hot, with your favorite dipping sauce.

Crushed Organic Purple Fiesta Potato Salad

1 lb. purple fiesta potatoes, whole

½ c. olive oil

2 tbsp. shallots, chopped

¼ c. parsley, chopped

2 tbsp. dill, chopped

2 tbsp. mint, chopped

Fresh lemon juice (1/2 lemon+)

Salt and pepper, to taste

Cook purple potatoes skin until tender. Drain and peel while warm. Crush potatoes with fork or hand in bowl. Add all other ingredients and season to taste.

Roasted Fingerling Potatoes with Smoked Paprika Aioli

1 lb. Fingerling potatoes

1 oz. olive oil

Salt and pepper, to taste

2 oz. grated parmesan

3 tbsp. chopped parsley

1 tbsp. smoked paprika

1 c. Mayonnaise

1 tbsp. lemon juice

2 tsp. garlic, minced

Make Smoke Paprika Aioli by combining Mayonnaise, lemon juice, smoked paprika, garlic, parsley and salt/pepper to taste.

Quarter lengthwise fingerling potatoes and toss with olive oil and salt/pepper. Roast at 400 degrees for 20 minutes, or until tender and golden brown. Remove from oven and toss with parmesan and parsley. Serve Fingerlings hot with smoked paprika aioli.


Skillet Mashed Oregon Russet Potatoes with Spicy Cheese Curds and Chili

2 lbs. Oregon Russet Potatoes, washed

¾ c. Olive oil

Hot Milk, as needed

½ c. red bell peppers, diced

½ c. orange bell peppers, diced

¼ c. scallions, sliced

Salt and pepper to taste

8 cups of your favorite chili

½ lb. spicy cheese curds

Wash Russet potatoes, peel if desired. Boil in salted water until tender, drain. Mash with potato masher, add in olive oil and hot milk.  Saute peppers until just tender, add scallions, then add to potatoes.

In a skillet, heat your favorite chili until warm. Layer mashed potatoes over chili. Bake at 400 degrees, until hot. Add spicy cheese curds and warm until curds are just melted. Serve with veggie sticks- carrots and celery.

Oregon Red Potato and Kale Chowder with Smoky Pepper Bacon

1 lb.Oregon Red Potatoes (3/4” diced)

1 Tbsp. Olive Oil

1 c. diced onions

½ c. diced celery

½ c. diced bell pepper

2 strips diced bacon

2 tsp thyme

1 quart chopped kale

1 quart chicken stock

¾ c. half and half

3 tbsp. flour

Salt and pepper- to taste

Saute bacon until crispy. Add onions, celery, bell pepper and continue to sauté until vegetables are translucent. Add flour and cook for 5 minutes. Whisk in chicken stock and add potatoes. Cook for 20 min. or until tender. Add Kale and half & half, season to taste and simmer for 5 minutes. Garnish as desired. Serves approx. 6.