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Crushed Heirloom Potatoes

As with tomatoes, the profusion of heirloom varieties of potatoes at farmers’ markets has helped us rediscover them as a seasonal ingredient in a rainbow of flavors, colors, and textures. This recipe is the perfect vehicle for trying any number of them. Nutty, creamy La Ratte fingerlings are a favorite of French chefs. German Butterballs, as their name suggests, are soft and buttery. For even cooking, choose potatoes that are about the same size.

Source: Bon Appetit, January 2005 (Entered by Eric Wagoner)
Serves: Serves 6 to 8

2 lbs unpeeled whole heirloom potatoes      View Available Products
3 ounces crumbled gorgonzola or blue cheese
1/2 cup pecans, toasted, chopped      View Available Products
1/4 cup extra-virgin olive oil
2 cups (packed) baby arugula (other greens ok)

Step by Step Instructions
  1. Place potatoes in large pot. Pour enough cold water over to cover; salt generously. Bring to boil. Reduce heat and simmer until potatoes are just tender, 20 to 40 minutes (depending on variety). Drain. Return potatoes to pot. Using large wooden spoon, coarsely crush potatoes in pot. Add cheese, nuts, and oil. Stir in arugula and toss to blend. Season to taste with salt and pepper. Transfer to bowl and serve.


Comments added by fellow market members.