Planted in January, ripe in June/July. Dug up, washed and stored in a dark cold place.Ten pieces of potato with one sprouting eye in each piece will each grow ten potato plants with each plant yielding ten potatoes, all in one large deep 3 foot diameter patio pot with one foot of soil and one foot of compost or peat moss. Drip irrigated daily.The second crop is planted in July, ripe in November/December.We grow miniature gourmet Siberian and French fingerling potatoes, select the biggest potato each crop to cut in small pieces and grow the next crop.Crispy Gourmet fingerling potatoes, roasted in 45 minutes, miniatures steamed in one minute in microwave.#CA2025

One russet potato makes 40 potato chips on the mandolin, each 1/8 inch thick, 3 millimeters, the perfect thickness for crispy, crunchy chips. Takes less than five minutes, in a cast iron skillet, no odor.Oxo mandolins are $46 on amazon. I have had mine for 15 years. I cut mostly by hand, but 1/8 inch thick is tedious.We use canola oil, drop one chip in the oil when we pour the oil in, add the rest of the chips when the test chip starts baking. The oil is refiltered through a paper towel and reused.

We grow heirloom Idaho potatoes, also called Russet Potatoes, The type is called German Butterball. We make french fries and potato chips. Our Russets can be eaten as of June, but continue to grow oblong to french fry length by September.If you slice any smaller potato 1/4” thick, coat with corn starch and fry the same way you fry french fries, you get delicious potato chip size puffed potatoes as shown in here. Like potato chips with a hot french fry filling. Sprinkled with flaked seasalt, sweet dried red paprika spice or Sabatini truffle zest.#GlobalApron

My mother’s yellow potato cookie recipe, for special guests. She boiled and mashed the potatoes, I use the microwave and food processor.

Family Recipe, I recognized the word Kroket when Cookpad Member Mamma Fifian posted it as Kroket Kentang. This is how my mother made them, she used lard, I use peanut oil.

My neighbor Howard down the street has this easy elegant potato recipe, I replaced his paprika powder with truffle zest. Thinly sliced parboiled Yukon Gold or Russet potatoes, 3/16” thin, I used my hand mandolin slicer. I left the skin on because it contains vitamins and makes for a rustic potato flavor I like.

We use 2 small springforms to fit a whole breakfast in one cast iron skillet of rosti potato pancake and bacon and egg. Everything farm grown and avaialable year round. Pepper added to taste, the salt is already in the bacon.

Tasty, fluffy thick breakfast pancakes, made from leftover mashed potatoes, or freshly diced potatoes boiled ten minutes, mixed with sauteed greens and grated cheese. Lighter, less oily than hash browns. Served with wedge of lemon and pickle.

Potatoes make other cooked vegetables taste creamier: parsnips, apples, beets, carrots, onions, garlic and daikon. And daikon gives a horseradish flavor to mashed potatoes, a win-win situation. If you have not tried daikon puree before, here is the recipe.

Weekday under an hour dinner, creamy potato mash with cauliflower, covered with sliced ham, cooked sausage, pork, chicken, beef, lamb, meatballs, hotdogs, tofu, this mash enhances any of those proteins.Every part of the cauliflower is used: the green outer leaves are blanched, the stem and the trunk are sliced, steamed, and mashed with the florettes.

An uncle brought this recipe and a lovely new wife back from Poland after the second world war. I make a big batch of pierogi when the new potato harvest comes in, with farm made fresh cheese, a few hours of kitchen work, done once a year. The pierogi dough skin should be as thin and elastic as possible. We like small and large pierogi. This recipe makes 30 dinners of pierogi. They freeze well.

We plant Siberian fingerling potatoes in January for June harvest, and again in September for February harvest. Our gourmet go to side dish when we serve hearty meats like pulled roasted lamb. Let your air fryer do its magic: fingerling or miniature potatoes, Elephant Garlic cloves, shallots, brussels sprouts, fresh mushrooms, all vegetables coated with sesame oil and balsamic vinegar, thyme, salt and pepper, roasted in the air fryer, done in 30 minutes. Pan drippings make a great quick gravy.