Food Secrets Straight From the Fields
Purely Potatoes – Recipes
December 5th, 2011
Sauteed Russian Banana Fingerling Potatoes with Fuyu Persimmons, Kale and Rainbow Chard
Serves 4 – 6
“This dish is a perfect example of ‘Artisan Peasant Food’ – simple, nutritious and delicious. Made with an unexpected combination of ingredients, the flavor combination brings a ‘WOW’ every time.”
— David Little
Ingredients:
- 6-8 Russian Banana Potatoes or other waxy varietal
- 3 Fuyu Persimmons
- ½ bunch each Chard and Kale ( One bunch total.)
- 1-2 medium onions
- 2-3 garlic cloves
- Olive oil
- Liquid; cook’s choice – dry sherry, red or white wine, chicken broth or water
- 3-4 Tbls. butter
- Sea Salt
- Black Pepper
- Optional: 3-4 Tbls. Cream added at the end
Technique:
- Slice potatoes into equal bite-sized pieces. Total amount should equal 2-3 cups.
- Slice onions and set aside.
- Mince garlic and set aside.
- Peel and slice persimmons and set aside.
- Wash Chard, Kale or both to remove any grit; cut out the tough interior stalk.
Chop, dry and set aside. - Heat a large sauté pan and add 4 Tbls. Olive oil to start.
- Add the potatoes and sauté quickly over a medium high heat until the edges are just browned.
- Add additional Tbls. or two of Olive oil to prevent the potatoes from sticking.
- Add the onions and sauté until clear.
- Add garlic and continue to sauté.
- Add 2 – 4 Tbls. liquid (cook’s choice) to make sure the mixture does not stick to the pan.
- Add butter and continue to cook over a low flame.
- Add sliced persimmons to the pan.
- Add Sea Salt and black pepper to taste.
- Add Chard and Kale to the pan.
- Sprinkle with 1- 2 Tbls Olive oil.
- Reduce heat to low, cover and simmer until the greens are wilted.
- Add Optional cream
- Re-season to taste and serve.
Editor’s Note: This dish can be a vegetarian main, a warm salad or a side. Feel free to substitute any variety of greens (for instance, spinach). A crisp variety of apple would also work well if persimmons are not available. The key is cooking all the elements in stages, adding each layer of flavor until all the elements come together at the end. Total cooking time is about 40 minutes.
Baked Chips (aka “David’s Home Fries”)
Serves 4 – 6
“Keep your kitchen clean; otherwise you will be rewarded with bad feng shui.”
— David Little
Editor’s Note: Butterballs or Kennebecs are versatile, “old fashioned” flavorful potatoes with a distinct yellow color. Butterballs often contain internal brown spots – taste nodules — dotting the flesh and typical of this varietal. Do not cut them out of the potato as the nodules add to the flavor.
Ingredients:
- 1 – 2 lbs. German Butter Balls or Kennebecs- – very yellow color, very versatile)
- Olive oil
- Sea Salt and black pepper
Technique:
- Pre-heat to 500 degrees.
- Wash potatoes, but do not peel.
- Slice the potatoes in 1/8 - ¼ inch pieces.
- Place the first layer on a large baking sheet covered with parchment.
- Brush with Olive oil and sprinkled with Sea Salt and black pepper.
- Layer a second set of potatoes over the first, slightly off-set.
- Brush second layer with Olive oil, Sea Salt and black pepper.
- Place on middle rack of pre-heated 500 degree oven.
- Check at 10 minutes and every 5 minutes thereafter until they are brown and done to taste.
