Herb-Roasted Pink Fir Potatoes
Duration: 45 minutesCreamy, fluffy, and oh so delicious.
Utensils
- Baking sheet
Ingredients
- 1 pound Pink Fir potatoes, washed and halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- Salt and black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss halved Pink Fir potatoes with olive oil, minced garlic, chopped rosemary, and thyme.
- Spread the potatoes on a baking sheet in a single layer.
- Roast in the preheated oven for 30-35 minutes or until the potatoes are golden brown and crispy.
- Season with salt and black pepper to taste before serving.
Pink Fir Potato and Spinach Frittata
Duration: 40 minutesRich, flavoursome and easy.
Utensils
- Ovenproof skillet
Ingredients
- 1 pound Pink Fir potatoes, boiled and sliced
- 6 large eggs
- 1 cup baby spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Preheat the oven to 350°F (180°C).
- In an ovenproof skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Add boiled and sliced Pink Fir potatoes to the skillet, spreading them evenly.
- In a bowl, whisk together eggs, chopped baby spinach, crumbled feta, salt, and black pepper.
- Pour the egg mixture over the potatoes and spinach in the skillet.
- Cook on the stovetop for 3-5 minutes until the edges set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is set in the center.
- Slice and serve the Pink Fir potato and spinach frittata.
Pink Fir Potato and Chickpea Curry
Duration: 40 minutesA wholesome and filling curry.
Utensils
- Large pot
Ingredients
- 1 pound Pink Fir potatoes, cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 can (14 oz) coconut milk
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish
- Cooked rice for serving
Instructions
- In a large pot, heat vegetable oil over medium heat. Sauté chopped onion until softened.
- Add minced garlic, curry powder, ground cumin, and ground coriander. Stir for 1-2 minutes.
- Add cubed Pink Fir potatoes, chickpeas, diced tomatoes, and coconut milk to the pot. Bring to a simmer.
- Cover and cook until the potatoes are tender (about 20-25 minutes).
- Adjust seasoning if needed and serve the Pink Fir potato and chickpea curry over cooked rice. Garnish with fresh cilantro.