Potato Croquettes

 Whip up these easy and tasty appetizers for your next party.


2 Large Summertime Russet Potatoesiowa potatoes

2 Eggs

1/4 C All-purpose Flour

Salt & Pepper

1/2 C Plain Bread Crumbs

 3 C Vegetable Oil

Peel and cube 2 large baking potatoes. Cover with cold, salted water in a saucepan. Bring to a boil. Lower heat and simmer for 15 minutes. Drain, return to pot and steam for 1 minute. Add salt and pepper, and mash potatoes well. Stir in 1 egg yolk and let cool. Put remaining egg white and another whole egg in a bowl, beat with a fork.

Combine flour and bread crumbs, mixing well.  Salt and pepper to taste.

Form 1 T of the potato mixture into a ball and flatten into a 1/2″thick patty. Repeat with remaining mixture. Turn patties, one at a time, in flour, then egg, then bread crumbs and place on a plate.

Heat vegetable oil in a large saucepan to 350°F. Cook half of croquettes, turning once, until golden brown, 2 to 3 minutes. Remove with a slotted spoon; drain on paper towels. Repeat with remaining croquettes.

Potato and Asparagus Frittata

Nothing is more perfect for a Sunday brunch than a Frittata …. hot out of the oven!fritat

8 large eggs

1/4 cup grated Parmigiano Reggiano cheese

3 tablespoons chopped fresh flat-leaf parsley

Kosher salt and freshly ground black pepper

2 to 3 tablespoons extra-virgin olive oil

1 medium Summertime Red Potato, cut into 1/2″ piecesbaby red potatoes

1 medium yellow onion, thinly sliced

1/2 pound medium-thick asparagus, cut in to 1″pieces

3 cloves garlic, minced

6 ounces shredded sharp cheddar cheese


In a medium bowl, whisk eggs, Parmigiano, parsley, 1/2 teaspoon salt and 1/8 teaspoon pepper.

Heat two tablespoons of the oil in a 10″ ovenproof nonstick skillet over medium-high heat. Add the potato and 1/4 teaspoon salt and cook, stirring occasionally, until browned on all sides (6 to 7 minutes). Transfer to a bowl with a slotted spoon.

Reduce the heat to medium. Add the onion and cook, stirring frequently, until it softens and begins to brown. Stir in the asparagus, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook, stirring frequently, until the asparagus is bright green and crisp-tender. Lower the heat to low and add the egg mixture and the potatoes, stirring until the ingredients are combined. Add the cheddar and stir until well distributed. Cook without stirring until the eggs have almost set.

Meanwhile, position an oven rack 6″ from the broiler element and heat to high. Transfer the skillet to the oven and broil until the eggs have set completely and the top of the frittata is golden brown. Let rest for 5 minutes. Transfer to a cutting board, cut into wedges, and serve.

Baked Potato Soup

smsoupThis soup tastes as good as it looks!


3 lbs Summertime Gold Potatoes

⅔ c all-purpose flour

6 c milk

1 c shredded cheddar cheese (divided)

1 tsp salt

½ tsp black pepper

1 c sour cream

1 c chopped green onions (divided)

6 bacon slices (cooked & crumbled)



Boil potatoes in a large pot of water until soft (about 25 minutes). Set aside ½ lbs of the cooked potatoes. Mash the remaining potatoes and set aside.

Heat flour in a large saucepan over medium heat, then slowly add the milk, whisking until well blended. Continue to cook the milk over medium heat until thick and bubbly (about 8-10 minutes), stirring frequently. Add the mashed potatoes, ¾ cup cheese, salt and pepper and stir until the cheese is completely melted.

Remove the soup from heat and stir in the sour cream and ½ cup green onions. Salt & Pepper to taste. Return the soup to medium heat and continue to cook until heated, being careful to not let the soup boil.

Cut the reserved potatoes into small cubes and divide the soup into serving bowls. Top each bowl with a few potatoes, cheese, green onions and bacon bits to serve.