So Many Potatoes

Over the span of the last month or so, various organizations in the area have partnered with Farmers to Families to bring Go Fresh fruit/vegetable and dairy boxes to the area.  Morris has had a couple.  Preston First Baptist Church has done several and Okmulgee Main Street just recently held a couple of giveaways as well with another planned for July 31.  These have been a huge blessing to the community. But, if you have picked up more than two of these boxes, you may be starting to accumulate some items.  

I have discussed ways to use up some of the butter, yogurt and cream cheese in the past couple weeks.  This week, I want to share some recipes to use potatoes.  Now, I am sure most people don’t really need potato recipes.  You can easily mash or bake a potato and enjoy a good meal.  I make rolls with potatoes.  You can au gratin or scallop them.  They really are a versatile vegetable with many uses.  

I have already used several potato recipes in my columns over the years and even did a whole column on the potato famine and Irish foods using potatoes.  Today, however, I want to share some more unusual ways to eat a potato.  Make your grocery list and join me in the kitchen for potatoes with a little more flair!

Smoked Potatoes

8 potatoes (Yukon Gold's are good for this)

1 cup bacon grease, softened

Herb Mix

2 Tbsps. sage

2 Tbsps. garlic powder

2 Tbsps. parsley

2 Tbsps. salt (sea or kosher)

2 Tbsps. black pepper

2 Tbsps. brown sugar

2 Tbsps. paprika

Wash and dry potatoes. Mix herbs together.  Puncture each potato several times.  Rub soft bacon grease into skin of each potato, covering completely.  Roll each potato in herb mixture, making sure to cover completely. Place on hot grill in smoker, and smoke for 1 hour at 250°F, turning once. Remove potato and wrap each in double layer of heavy-duty aluminum foil. Seal foil and place back in smoker for another 1 to 1 1/2 hours or until tender in center when poked with knife or skewer.  

Note: You can omit 'foil step' and outside of potatoes will have a crunchier consistency. 

Recipe adapted from


Potato Croquettes

2 large egg yolks

2 cups cold mashed potatoes

½ cup grated Parmesan

2 Tbsps. fresh chives, chopped

1 Tbsp. all-purpose flour

4 large eggs

2 cups breadcrumbs

Vegetable oil (about 2 cups for frying)

Mix egg yolks, mashed potatoes, Parmesan, chives, and flour in medium bowl. Roll into balls using cookie scoop.  Chill until cold, at least 2 hours.  Beat eggs in shallow bowl.  Place breadcrumbs in another bowl. Pour vegetable oil into medium skillet to measure ½” (about 2 cups) and heat over medium-high until pinch of breadcrumbs bubbles immediately when added. Dip potato balls in egg, then roll in breadcrumbs. Working in batches, fry, turning often, until golden brown and crisp, 3–4 minutes. Drain on paper towels.  Serve immediately.

Recipe adapted from


Duchess Potatoes

3 pounds russet potatoes, peeled and chopped into 1-inch cubes

1 tsp. salt

1¼ cups shredded white cheddar

cup heavy cream

tsp ground nutmeg

¼ tsp white pepper

4 large egg yolks

4 Tbsps. melted unsalted butter

Preheat oven to 400°F. Line two baking sheets with parchment paper.  Place peeled potato chunks in large sauce pot and cover with water. Add salt and bring to a boil. Simmer potatoes until fork-tender. Then drain off all water and allow potatoes to dry out a few minutes.  Place potatoes back over medium heat. Add shredded cheese, heavy cream, nutmeg and white pepper. Use hand mixer or immersion blender to mash potatoes to fine, smooth texture. Then quickly stir egg yolks into potato mixture.  Scoop potatoes into large piping bag fitted with wide star tip. Pipe 1/2 cup mounds of potato onto baking sheets, leaving room in between for potatoes to expand.  Brush tops of mounds with melted butter. Bake for 20-25 minutes until golden on top. Garnish with fresh herbs if desired.

Recipe adapted from


Parmesan Potato Stacks

1¼lb gold potatoes (approx. 6-7 potatoes) thinly sliced to 1/16 inch thickness

3 Tbsps. extra virgin olive oil

1 tsp garlic powder

1 tsp dried thyme

½ cup grated parmesan cheese

Preheat oven to 375°F. Grease cups of muffin pan with cooking oil spray.  Add all ingredients to large bowl. Stir potatoes until evenly covered in oil, herbs and cheese. Separate slices so they all get coated well.  Stack potato slices into each muffin cup until they reach the top. You should have enough to fill all 12 cups depending on the size of the potatoes. Start with wider slices on bottom and smaller slices on top.  Bake for about 50-60 minutes or until tops and edges are crispy. If desired, sprinkle a little more parmesan cheese on top before last 5 minutes of baking.  Once finished cooking, remove muffin pan from oven. If any stacks have slid off-center, slide them back to the middle while potatoes are hot and still in muffin pan. Let stacks cool for about 5-10 minutes in muffin pan. This will let potatoes crisp up further and will also stabilize stacks for easy removal from pan.  If desired, garnish with fresh thyme and a sprinkling of sea salt and black pepper. Serve while potatoes are warm and still crispy.

Note: A mandolin slicer makes this so much easier to prepare.  Also the muffin tin keeps the stacks from falling over.  Gold potatoes fit easily into the muffin tins without needing to be trimmed, but any small potato will work.  You can also use a skewer or a toothpick to steady the stack if you don’t want to worry about them shifting. 

Recipe adapted from