Category

Cut Potatoes

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.
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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.
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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.
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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.
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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.
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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.
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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.
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In Cut Potatoes

Moroccan Potato Fritters

Moroccan Potato Fritters

Yield: 15 appetizer servings

Ingredients:

Potato Fritter Base

  • 10 lbs Reser’s® Shredded Potatoes (71117.14433)
  • ½ cup Butter
  • ¼ cup Extra virgin olive oil
  • 3 cups Onion, diced
  • 12 cloves Garlic, minced
  • ¼ cup Cumin, ground
  • 2 tsp Black pepper, freshly ground
  • 2 Tbsp Turmeric
  • ¼ cup Kosher salt
  • 1 ¼ cups 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 fresh Dill, chopped
  • 1 Tbsp fresh Italian parsley, chopped
  • ½ tsp Kosher salt

For Garnish

  • Dill leaves

Directions:

  1. Preheat the 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 the onion-garlic mixture is done, set aside to cool to room temperature.
  4. In a large bowl, mix the Reser’s Shredded Potatoes with the eggs, spices, cilantro, and sauteed onions-garlic.
  5. Test fry one small fritter to check the seasoning.
  6. For Herbed Yogurt Sauce, combine all ingredients in a bowl. Set aside.
  7. Scoop into the 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.
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In Cut Potatoes

Southern-Style Poutine

Southern-Style Poutine

Yield: 20 each 8 oz. servings

Ingredients:

Directions:

  1. Heat Reser’s Savory Gravy to 165°F and hold warm on a steamtable.
  2. Fry Reser’s Diced Russet Potatoes at 350°F until golden brown, 3-4 minutes.
  3. Portion 8 oz. of fried potatoes onto a heat-safe gratin or rarebit dish.
  4. Top with 3 oz. of savory gravy.
  5. Top with 2 oz. White Cheddar cheese curds and melt in oven or broiler.
  6. Garnish with chopped Italian parsley.
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In Cut Potatoes

Porto Hash with Poached Eggs

Porto Hash with Poached Eggs

Yield: 50 servings

Ingredients:

  • 10 lbs package Reser’s® Diced 3/4-inch Potatoes RTU (71117.14431)
  • 1 cup Olive oil
  • 6 cups red bell pepper, diced
  • 6 lbs 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 lbs 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-inch 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.
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