Category

Cut Potatoes

In Cut Potatoes

Smoked Cheddar Potato Cakes

Smoked Cheddar Potato Cakes

Yield: 60 each 3 oz cakes

Ingredients:

  • 10 lbs Reser’s® Shredded Potatoes (71117.14433)
  • 16 Eggs
  • 4 cups smoked Cheddar cheese, shredded
  • 2 cups Parmesan cheese, grated
  • 4 tsp Ground black pepper
  • 1/4 cup Kosher salt
  • 4 cups All-purpose flour
  • 1/2 cup Canola oil

Directions:

  1. Whisk eggs in a bowl with salt and pepper.
  2. Fold in Reser’s Shredded Potatoes and cheeses until well mixed.
  3. Sprinkle flour over the potato mixture and incorporate with a spoon.
  4. Let the mixture rest for 15 minutes at room temperature.
  5. Form into 1/3 cup balls and flatten with the palm of the hand.
  6. Heat griddle to 325°F until oil starts to shimmer, and cook cakes until browned on the first side (2-3 minutes), then flip over and brown on the other side (another 2-3 minutes).
  7. Keep finished cakes on a sheet pan in a 200°F oven until the batch is finished.
  8. Serve 3 per plate for an appetizer with sour cream.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Cut Potatoes

Oktoberfest Potato Salad

Oktoberfest Potato Salad

Yield: 45 each 6 oz Servings

Ingredients:

  • 10 lbs Reser’s® Mega Diced Red Skin Potatoes (71117.14479)
  • 4 lbs Kielbasa or German Bratwurst, sliced into 1-inch rounds
  • 2 cups Yellow onion, diced
  • 2 cups Green bell pepper, diced
  • 2 cups Red bell pepper, diced
  • 2 cups Dark beer (preferably dark German lager or Dunkel)
  • 1/2 cup Coarse or stoneground German-style mustard
  • 1/4 cup Sugar
  • 1 cup Parsley, chopped
  • Freshly ground Black pepper
  • Kosher salt

Directions:

  1. Steam the Reser’s Mega Diced Red Skin Potatoes for 10 minutes in a steamer or heat in a 350°F oven for 10 minutes.
  2. Cook the sliced Kielbasa in a large skillet over medium heat until browned, about 5-6 minutes stirring occasionally.
  3. Transfer to a plate topped with paper towels to drain.
  4. Add the onion and peppers to the skillet and cook for about 3-4 minutes or until they are transparent but not brown.
  5. Stir in 1 cup dark beer, mustard, and sugar and cook for about 5-7 minutes or until the dressing has reduced to about 1/2 cup.
  6. Add the potatoes back to the pan with the dressing and toss to coat.
  7. Add the Kielbasa and parsley.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Cut Potatoes

Corn Chowder

Corn Chowder

Yield: 14 each 8 oz Servings

Ingredients:

  • 1/2 cup Butter, unsalted
  • 1 cup Onion, diced
  • 1 cup Celery, diced
  • 5 Tbsp Flour
  • 3 cups Chicken or vegetable stock
  • 4 cups Milk
  • 5 cups Corn
  • 4 cups Reser’s® Diced Potatoes (71117.14430)
  • 1/4 cup Parsley, chopped fine
  • Kosher salt to taste
  • Fresh cracked black pepper

Directions:

  1. In a large pot, melt butter and sweat the onions until softened.
  2. Add flour and cook stirring constantly to make roux.
  3. Combine stock and milk into a pitcher, and slowly add to the roux mixture while whisking constantly.
  4. Add corn and Reser’s Diced Potatoes and cook over medium heat for 15-20 minutes.
  5. When the soup is thickened and the potatoes are tender, add kosher salt to taste.
  6. Ladle corn chowder into warmed bowls and garnish with fresh cracked black pepper and parsley.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Cut Potatoes

Corned Beef Hash

Corned Beef Hash

Yield: 20 each 10 oz Servings

Ingredients:

  • 10 lbs Reser’s® Diced Potatoes (71117.14563)
  • 1 cup Canola oil
  • 3 lbs cooked Corned beef, diced
  • 2 cups Red bell pepper, diced
  • 3 cups Yellow onion, diced
  • Salt and pepper to taste
  • 6 Tbsp Butter
  • 20 Eggs

Directions:

  1. Preheat a flattop grill to 375°F.
  2. Add butter or oil to grill, top with corned beef, and cook for 2-3 minutes to reheat.
  3. Add the Reser’s Diced Potatoes, onion, and bell pepper, and cook, undisturbed, until potatoes are crisp on the bottom, about 6 minutes.
  4. Season mixture with salt and pepper.
  5. Continue cooking, turning the hash to crisp up all sides of the potatoes, about 15 more minutes.
  6. Meanwhile, melt butter in a nonstick skillet over medium-high heat. Fry the eggs and season with salt and pepper to taste.
  7. Divide the hash into portions and top with a fried egg.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Cut Potatoes

Homemade Potato Chips

Homemade Potato Chips

Yield: 12 appetizer portions

Ingredients:

Directions:

  1. Heat oil in fryer to 350°F.
  2. Add Reser’s Sliced Potatoes in batches. Fry until golden brown and crisp, about 2 to 3 minutes.
  3. Drain, season with salt, pepper and parsley, and serve immediately.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Cut Potatoes

Scalloped Potatoes

Scalloped Potatoes

Yield: 12 side dishes

Ingredients:

  • 12 cups Reser’s® Sliced Potatoes (71117.14435)
  • 1/2 cup Butter
  • 5 cups Milk
  • 2/3 cup Onion, chopped
  • 1/2 cup All-purpose flour
  • 1/4 cup Chives, sliced
  • Kosher salt & black pepper to taste

Directions:

  1. Heat oven to 350°F. Spray a 4-inch half pan.
  2. In a saucepan, melt 6 Tbsp butter over medium heat. Add onion and cook for 2 minutes.
  3. Stir in flour, salt, and pepper. Cook, stirring constantly until roux is created; remove from heat.
  4. Stir in milk. Place back on the burner and heat to simmer, stirring constantly. Cook for 5-6 minutes until the mixture becomes a thick sauce.
  5. Place Reser’s Sliced Potatoes into a medium-sized bowl and mix with sauce. Cut the remaining 2 Tbsp butter into small pieces and sprinkle over potatoes.
  6. Fill into prepared pan, cover with foil, and bake for 30 minutes.
  7. Remove foil and back 50-60 minutes longer or until potatoes are tender and the top is golden brown.
  8. Let stand for 5 to 10 minutes before serving.
  9. Garnish the potatoes with chopped chives and serve hot.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Cut Potatoes

Shredded Potato Apple Pancake

Shredded Potato Apple Pancake

Yield: 20 servings

Ingredients:

  • 20 Gala apples
  • 10 lbs Reser’s® Shredded Potatoes (71117.14433)
  • 4 oz Butter
  • 1 cup Green onions, sliced on bias
  • Kosher salt, as needed
  • Sour cream, as needed

Directions:

  1. Peel the apples. Using the largest opening on a box grater, grate the apples using long strokes to yield the longest pieces.
  2. Transfer to a bowl and press out as much juice as possible.
  3. In a large bowl, fold the apples and Reser’s Shredded Potatoes together and season with salt.
  4. Melt the butter in a 12-inch cast iron skillet over medium heat. Add enough potato mixture to create one uniform layer, approximately 1/2-inch thick.
  5. Cook over medium heat until crisped and brown, approximately 5-8 minutes, flip and repeat.
  6. Slice into wedges and serve sliced green onions and sour cream.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Cut Potatoes

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 lbs bag Reser’s® Mega Diced Redskin Potatoes (71117.14479)
  • 1 ¼ cups Avocado oil
  • ½ cup Ancho chile spice blend
  • 1 ½ cups Shallots, sliced
  • 1 ¼ cups 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 the 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.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Cut Potatoes

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 excess oil and toss with 1 Tbsp Korean-Style Spice Blend.
  4. Place onto a paper towel and set up the plate.
  5. Fill a ramekin with ¼ cup Kimchi Dipping Sauce and place onto a plate.
  6. Place crispy potatoes onto plate and top with 1 Tbsp sliced green onions and sprinkle with 1 Tbsp Korean-Style Spice Blend.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Cut Potatoes

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 cups Extra virgin olive oil

Potatoes

  • 10 lbs bag Reser’s® Diced Potatoes (71117.14430)
  • 1 ¼ cups 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.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe