Category

Cut Potatoes

Moroccan Potato Fritters

Moroccan Potato Fritters

Yield: 15 appetizer servings

Ingredients:

Potato Fritter Base

  • 10 lb. Reser’s Shredded Potatoes (71117.14433)
  • ½ cup Butter
  • ¼ cup Extra virgin olive oil
  • 3 cups Onion, small dice
  • 12 cloves Garlic, minced
  • ¼ cup Cumin, ground
  • 2 tsp Black pepper, freshly ground
  • 2 Tbsp Turmeric
  • ¼ cup Kosher salt
  • 1 ¼ cup Cilantro, coarsely chopped
  • 16 eggs, beaten
  • 4 cups Chickpea flour
  • Canola oil for frying

Herbed Yogurt Sauce

  • 2 cups Greek yogurt
  • ¼ cup Lemon juice, fresh
  • 1 Tbsp Dill, fresh chopped
  • 1 Tbsp Italian parsley, fresh chopped
  • ½ tsp Kosher salt

For Garnish

  • Dill leaves

Directions:

  1. Preheat fryer to 350°F.
  2. In a medium sauté pan, melt butter/olive oil and sauté onion and garlic for 5-6 minutes, until translucent but not browned.
  3. When onion/garlic mixture is done, set aside to cool to room temperature.
  4. In a large bowl, mix the Shredded Potatoes with the eggs, spices, cilantro, and sauteed onions/garlic.
  5. Test fry one small fritter to check seasoning.
  6. For Herbed Yogurt Sauce, combine all ingredients in a bowl. Set aside.
  7. Scoop into fryer with 1 oz disher and fry until golden brown, 2-3 minutes.
  8. To serve, place 8 fritters on a plate. Drizzle 1/4 cup Herbed Yogurt Sauce and garnish with 5 dill leaves.
 

Roasted Potatoes with Chermoula

Roasted Potatoes with Chermoula

Yield: 15 each side dishes

Ingredients:

Chermoula Sauce

  • 2 cups Italian parsley, tender leaves and stems trimmed
  • 2 cups Cilantro, tender leaves and stems trimmed
  • 4 cloves Garlic, smashed
  • 2 tsp Coriander, ground
  • 2 tsp Red pepper flake
  • 1 tsp Ginger, ground
  • 2 Tbsp Kosher salt
  • ½ cup Lemon juice
  • 1 ½ cup Extra virgin olive oil

Potatoes

  • 10 lb. bag Reser’s Diced Potatoes (71117.14430)
  • 1 ¼ cup Avocado oil
  • ¼ cup Kosher salt
  • 2 Tbsp Black pepper, freshly ground

For Garnish

  • Fried garlic

Directions:

  1. Preheat oven to 425°F.
  2. In a large bowl, toss the Reser’s Diced Potatoes with the oil, then season with salt and pepper.
  3. Place onto a full sheet pan coated with pan spray, with the potatoes in an even layer.
  4. Roast the potatoes until golden brown, 25-30 minutes, stirring every 10 minutes.
  5. Remove the potatoes from the oven and keep warm.
  6. For the Chermoula sauce, process the herbs, garlic, lemon juice, and salt in a food processor until roughly chopped.
  7. Place into the herb mixture into a bowl, and whisk in the oil and remaining spices. Check for seasoning.
  8. Per order, place 10 oz of roasted potatoes on a small plate and drizzle 1 1/2 oz chermoula sauce around the potatoes and top the potatoes with fried garlic.
  9. Serve immediately.
 

Crispy Korean-Spiced Potatoes

Crispy Korean-Spiced Potatoes

Yield: 10 appetizer servings

Ingredients:

  • Korean-Style Spice Blend
    • ½ cup Kosher salt
    • 2 Tbsp Gochugaru (Korean red chili powder)
    • ¼ cup Brown sugar
    • ½ cup Toasted sesame seeds
    • ½ tsp Powdered ginger
  • Kimchi Dipping Sauce
    • 1 cup Mayonnaise
    • ¾ cup Kimchi, finely chopped
    • 2 Tbsp Rice vinegar, unseasoned
  • Potatoes
  • Garnish
    • ¾ cup Green onions, sliced

Directions:

  1. Preheat fryer to 350°F.
  2. Per order, fry 1 lb. of Reser’s Sliced Potatoes for 2-3 minutes until golden brown throughout.
  3. When crispy, drain of excess oil and toss with 1 Tbsp Korean-Style Spice Blend.
  4. Place onto paper towel and set up plate.
  5. Fill ramekin with ¼ cup Kimchi Dipping Sauce and place onto plate.
  6. Place crispy potatoes onto plate and top with 1 Tbsp sliced green onions and sprinkle with 1 Tbsp Korean-Style Spice Blend.
 

Ancho Chile Roasted Potatoes

Ancho Chile Roasted Potatoes

Yield: 20 each side dishes

Ingredients:

  • Ancho Chile Spice Blend
    • 1 cup Kosher salt
    • ½ cup Ancho chili powder
    • 3 Tbsp Granulated garlic
    • 3 Tbsp Demerara sugar
    • 2 Tbsp Black pepper, 28 mesh
    • 2 Tbsp Cumin seeds, whole
    • 2 Tbsp Smoked paprika
  • Potatoes
    • 10 lb. bag Reser’s Mega Diced Redskin Potatoes (71117.14479)
    • 1 ¼ cup Avocado oil
    • ½ cup Ancho chile spice blend
    • 1 ½ cup Shallots, sliced
    • 1 ¼ cup Queso Fresco cheese, crumbled
    • 1 bunch Cilantro, rinsed and dried off

Directions:

  1. Preheat oven to 425°F.
  2. Combine all ingredients for ancho chile spice blend in a bowl and mix well.
  3. In a large bowl, toss the Reser’s Mega Diced Red Skin Potatoes with the oil, then Ancho Chile Spice Blend and shallots.
  4. Place onto a full sheet pan coated with pan spray, with the potatoes in an even layer.
  5. Roast in oven for 20-25 minutes, stirring halfway through, until the potatoes and shallots are golden brown.
  6. Per order, place 8 oz of roasted potatoes on a small plate and top with 2 Tbsp crumbled Queso Fresco, and garnish with 10 cilantro leaves.
  7. Serve immediately.
 

Smoky Chorizo and Potato Tacos

Smoky Chorizo and Potato Tacos

Yield: 20 each entrée servings, 40 6” tacos

Ingredients:

Directions:

  1. Preheat fryer to 350°F and oven to 400°F.
  2. Heat rondeau to medium heat and add chorizo, breaking up to cook evenly.
  3. Cook chorizo until almost cooked through, browning slightly.
  4. Add onions and cook 1-2 minutes to soften.
  5. Add kosher salt and smoked paprika, cook 1 minute until fragrant.
  6. Add Reser’s Diced Red Potatoes or Reser’s Diced Potatoes and coat with chorizo/onion mixture.
  7. Cook 10-15 minutes until potatoes have browned slightly and are heated through.
  8. Place two warmed Don Panchos 6” Golden Blend Tortillas on a plate and fill each with ½ cup of potato mixture.
  9. Garnish with crumbled Cotija and cilantro leaves.
  10. Place lime on the side and serve.
 

Crispy Potato and Pulled Pork “Nachos”

Crispy Potato and Pulled Pork "Nachos"

Yield: 16 each appetizer servings, 8-inch dish

Ingredients:

Directions:

  1. Preheat fryer to 350°F and oven to 400°F.
  2. Fry 5 lbs. Reser’s Diced Red Potatoes or Reser’s Diced Potatoes for 3-4 minutes until golden brown, shake off excess oil and toss with 1/4 cup BBQ rub and keep warm.
  3. Warm the pulled pork.
  4. Layer ingredients as follows:
    • 2 cups potatoes
    • 1/2 cup Cheese blend
    • 5 oz Pulled pork
    • 1/4 cup Cheese blend
  5. Bake for 4-5 minutes until the cheese is melted and starting to brown.
  6. Garnish with finely diced red onion.
 

Porto Hash with Poached Eggs

Porto Hash with Poached Eggs

Yield: 50 Servings

Ingredients:

  • 10 lb package Reser’s® Diced 3/4″ Potatoes RTU (71117.14431)
  • 1 cup Olive oil
  • 6 cups red bell pepper, diced
  • 6 lb smoked Linguica sausage, diced
  • 3 tablespoons Smoked paprika
  • 100 Eggs, poached
  • 100 oz Saffron Hollandaise (recipe below)
  • Salt and pepper

Saffron Hollandaise

  • 3/4 cup Water
  • 1 1/2 tsp Saffron
  • 24 Egg yolks
  • 2 lb. unsalted butter, melted
  • 1/4 cup Lemon juice
  • 1 1/2 tsp Kosher salt

Directions:

  1. For Saffron Hollandaise, bring water to a simmer, then remove from heat and add saffron. Allow to cool.
  2. Combine egg yolks and saffron water in a large bowl over double boiler and whisk until the egg mixture thickens and becomes glossy.
  3. Remove from heat and gradually whisk in melted butter, returning to the double boiler as needed to keep sauce hot and loose. As sauce thickens, adjust consistency with lemon juice so that the sauce flows easily.
  4. Keep covered and warm until ready to serve.
  5. For Porto Hash with Poached Eggs, preheat convection oven to 400°F.
  6. Toss Reser’s Diced 3/4″ Potatoes, peppers, and sausage with olive oil and smoked paprika, then season generously with salt and pepper.
  7. Spread evenly without crowding across parchment-lined sheet pans and roast in oven until potatoes are tender and lightly browned, peppers have softened, and sausage is crisped about 25 to 30 minutes.
  8. Portion approximately 1 1/2 cups of hash into each bowl, then top with 2 poached eggs and approximately 2 ounces Saffron Hollandaise.
 

Shredded Potato & Cheddar Casserole

Shredded Potato & Cheddar Casserole

Yield: 60, 6 oz Servings

Ingredients:

Directions:

  1. Whisk heavy cream and eggs together. Set aside.
  2. Combine Reser’s Shredded Potatoes, Reser’s Special Request Creamy Deluxe Mashed Potatoes, 4 lbs Cheddar cheese, 3 cups ground Don Pancho Homestyle Tortilla Chips, 3 cups egg/cream mixture, salt and pepper.
  3. Split between two well-greased, high-sided baking pans. Lightly press mixture into desired pan.
  4. Pour remaining egg/cream mixture over potatoes.
  5. Top with remaining tortilla chips and Cheddar cheese.
  6. Bake in a preheated 325°F oven, checking every 20 minutes. Total cooking time should be about 1 hour or when a skewer comes out clean and cheese is browned.
  7. Increase heat to 400°F for 10 minutes if needed to brown topping.
 

Mac & Cheese Casserole with Smoked Chicken

Mac & Cheese Casserole with Smoked Chicken

Yield: 24-7 oz Servings

Ingredients:

Directions:

  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine Reser’s Special Request White Cheddar Macaroni & Cheese, Reser’s Shredded Potatoes, diced bell peppers, and smoked chicken.
  3. Place the mixture in a prepared hotel pan.
  4. In a bowl, mix together the Parmesan cheese and breadcrumbs.
  5. Top the Mac and cheese base with Parmesan/breadcrumb mixture.
  6. Bake uncovered for 30-40 minutes or until hot throughout and brown on top.
 

Beef Brisket Hash

Beef Brisket Hash

Yield: 20 each 10 oz Servings

Ingredients:

  • 10 lb. Reser’s® Diced Potatoes (71117.14430)
  • 2 cups Yellow onion, diced
  • 1/4 cup Garlic, minced
  • 1/4 cup Jalapeño, seeded and diced
  • 1/4 cup Stoneground mustard
  • 1 cup Clarified butter or canola oil
  • 3 lb. Beef brisket, cooked and diced
  • 1/2 cup Italian parsley, chopped
  • Freshly cracked Black pepper
  • 20 Eggs, poached

Directions:

  1. Preheat flattop grill to 375°F.
  2. Add butter or oil to grill and top with Reser’s Diced Potatoes to brown lightly.
  3. Add mustard, brisket, jalapeños, onions, and garlic and continue to cook.
  4. Cook until browned on one side, 5-6 minutes. Flip over and cook 3-4 more minutes.
  5. Place in warmed bowl to serve and top with poached egg, freshly cracked black pepper, and chopped parsley.