Recipe Page: Pink Fir Potates

Herb-Roasted Pink Fir Potatoes

Duration: 45 minutes

Creamy, 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

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss halved Pink Fir potatoes with olive oil, minced garlic, chopped rosemary, and thyme.
  3. Spread the potatoes on a baking sheet in a single layer.
  4. Roast in the preheated oven for 30-35 minutes or until the potatoes are golden brown and crispy.
  5. Season with salt and black pepper to taste before serving.

Pink Fir Potato and Spinach Frittata

Duration: 40 minutes

Rich, 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

  1. Preheat the oven to 350°F (180°C).
  2. In an ovenproof skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
  3. Add boiled and sliced Pink Fir potatoes to the skillet, spreading them evenly.
  4. In a bowl, whisk together eggs, chopped baby spinach, crumbled feta, salt, and black pepper.
  5. Pour the egg mixture over the potatoes and spinach in the skillet.
  6. Cook on the stovetop for 3-5 minutes until the edges set.
  7. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is set in the center.
  8. Slice and serve the Pink Fir potato and spinach frittata.

Pink Fir Potato and Chickpea Curry

Duration: 40 minutes

A 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

  1. In a large pot, heat vegetable oil over medium heat. Sauté chopped onion until softened.
  2. Add minced garlic, curry powder, ground cumin, and ground coriander. Stir for 1-2 minutes.
  3. Add cubed Pink Fir potatoes, chickpeas, diced tomatoes, and coconut milk to the pot. Bring to a simmer.
  4. Cover and cook until the potatoes are tender (about 20-25 minutes).
  5. Adjust seasoning if needed and serve the Pink Fir potato and chickpea curry over cooked rice. Garnish with fresh cilantro.