Fondant Potatoes

Perfect for that special occasion or dinner party, Fondant Potatoes are much easier to make than you might think.


To serve 2 you will need:

4 large Summertime White or Golden Potatoes

Olive Oil

½ Stick of Butter


salt and pepper to season

I cup Chicken Broth

Preheat oven to 400 degrees

Peel the potatoes and slice the sides off to flatten.  Peel into sort of barrel shapes (but with two flat sides). Using a sharp knife, take the edge off all the way round. Repeat on the other side of each potato. This will stop the edges burning. Season the potatoes and heat up oil in a cast iron frying pan just big enough to take all four.

When the oil is nice and hot, add the potatoes and cook for a couple of minutes before turning.   They should be nicely colored on the one side and lightly browned on the other.

Making sure the more colored side is facing up, add the thyme sprigs and butter. Leave to cook for about 5 minutes over a medium/low heat. The butter will foam nicely.

Add enough chicken broth so that it only comes half way up the potatoes. Pop the frying pan into your Preheated oven for about 15 to 20 minutes, by which time they will have soaked up the broth.  Make sure they’re cooked through and serve straight away with whatever you fancy.



Duchess Potatoes

These mounds of soft, buttery spuds with crisp golden crusts have indented centers made to hold pools of gravy.

Courtesy of Martha Stewart

2 1/2 pounds Summertime Gold potatoes (about 10 medium), peeled and cut into 1″ pieces

Salt and pepper

3 tablespoons cold unsalted butter, plus more for parchment

3 large egg yolks, divided

1/4 cup plus 2 teaspoons heavy cream, divided

Ground nutmeg


In a large pot, cover potatoes with cold salted water by 2″. Bring to a boil; reduce to a rapid simmer and cook until tender, 15 minutes. Drain in a colander, let sit 5 minutes, then return to pot. Add butter and, with a potato masher, mash until smooth. Season with salt and pepper. Add 2 egg yolks, 1/4 cup cream, and pinch of nutmeg; stir until combined.

Preheat oven to 450 degrees. Line a baking sheet with parchment and lightly butter paper. Dollop mixture in 8 equal portions on sheet, 2″ apart. Using the back of a spoon, create a small well in the center of each. Freeze until firm, 15 minutes. Whisk together remaining egg yolk and 2 teaspoons cream. Brush on potatoes and bake until golden, 15 minutes.

Roasted Sweet Potatoes, Squash and Apples

These quick and easy Roasted Sweet Potatoes, Squash, and Apples make a delicious and healthy Thanksgiving side dish! 

A healthy side dish and extra delicious.  Sweet potatoes, squash, apples, and onions make for an easy oven-roasted side dish that’s packed full of seasonal flavor and is sure to be a huge hit with your Thanksgiving guests!



1 Extra Large Summertime Sweet Potato

1 Large Apple

1/2 Large Onion (white or yellow)

1 Honeynut Squash (or 1/2 Butternut Squash)

2 Tbsp. Olive Oil

1 tsp. Dried Rosemary


Preheat oven to 400 degrees and line a baking sheet with parchment paper.

Chop sweet potatoes, squash, onion, and apple into bite-sized pieces and place on baking sheet. Drizzle with olive oil and top with salt, pepper, and rosemary. Bake for 20-25 minutes or until the vegetables are lightly browned on the edges.

Garnish with fresh rosemary.

Salt and Pepper to taste

Perfectly Mashed

“Please pass the potatoes.”

Thanksgiving is right around the corner and that means Mashed Potatoes and Gravy.

2 lbs  Summertime Russet Potatoes

1 stick unsalted butter, room teperature

1 cu. whole milk, warmed

Freshly ground pepper

Put the potatoes in a large saucepan and add enough cold water to cover. Season with salt and bring to a simmer. Cook, uncovered, until the potatoes are fork-tender.

Drain the potatoes. Hold with an over mitt and peel off the skins, then transfer to a bowl.

Add the butter and warm milk to the potatoes and mash with a potato masher until smooth. Season with salt and pepper.


Sweet Potato Skins

This Thanksgiving recipe is a healthier take on a traditional sweet potato casserole. Its’ lower in fat, but just as satisfying. The best part? Unlike most sweet potato casserole recipes, this one uses healthy sweet potato skins. Why does saving the skins make this recipe healthier? There’s a lot of nutritional value in those skins, so when you can, leave ’em on, and eat ’em up!

4 Summertime Sweet Potatoes

3/4 cup canned crushed pineapple, drained

1/4 cup brown sugar

1/4 cup orange juice

1 bag of marshmallows

Cook the sweet potatoes in the microwave according to the package instructions. While the potatoes cook, preheat your oven to 350 degrees.

When the potatoes are cool enough to handle, slice them in half lengthwise and scoop out most of the flesh.

In a large bowl, mash the sweet potato flesh with the pineapple, brown sugar, and orange juice. Spoon the potato mixture back into the potato skins. Top each one with a few marshmallows.

Bake for 20-30 minutes, or until the marshmallows turn slightly brown on top.


Potato Skin Burgers

What a Great Idea!

And so easy!!


Summertime Gold potatoes

kosher salt

Freshly ground black pepper

2 tbsp. extra-virgin olive oil

1 lb. ground beef

6 slices bacon, cooked and crumbled

1 1/2 c. shredded Cheddar

1/2 c. sour cream

1 tbsp. chopped fresh chives

Preheat oven to 350º.

Season potatoes with salt and pepper and rub with olive oil. Bake until tender, about 1 hour 30 minutes. Raise oven temperature to 450º.

Let potatoes cool, then halve lengthwise and scoop out potatoes, leaving 1/4″ potato on all sides. Place potato skins facedown and brush with oil. Bake until golden, 10 minutes.

Meanwhile, shape ground beef into burgers the same size as buns. Season with salt and pepper and cook until medium, 5 minutes per side. Flip and fill potato skins with bacon and cheese. Return to oven until cheese is melty, 5 minutes. Fill skins with sour cream and chives, then top one with a cooked burger and another potato skin.