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.
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In Macaroni & Cheese, Side Dishes

Fried Macaroni and Cheese Fritters

Fried Macaroni and Cheese Fritters

Yield: 36 Pieces

Ingredients:

Directions:

  1. Mix Reser’s Special Request Signature Steam Table Macaroni and Cheese, Cheddar cheese, and flour in a mixing bowl.
  2. Use a 2 oz scoop and scoop out the macaroni mixture onto a prepared sheet pan and place in freezer.
  3. Once frozen, bread the macaroni mixture using egg wash and panko breadcrumbs.
  4. Put back in the freezer for 30 minutes.
  5. Gently drop into a 350°F fryer for about 3 minutes or until golden brown. Serve immediately.
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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 Mashed Potatoes, Side Dishes

Mashed Potato-Brisket Bowl

Mashed Potato-Brisket Bowl

Yield: 12 entrée bowls

Ingredients:

Directions:

  1. Mix brisket, corn, BBQ sauce, Reser’s Baja Café Pico De Gallo in a bowl and keep warm.
  2. Heat Reser’s Creamy Deluxe Mashed Potatoes with Pepper in a steamer or water bath.
  3. For each order, place a 6 oz scoop of Creamy Deluxe mashed potatoes in a bowl.
  4. Top the potatoes with a 6 oz scoop of BBQ brisket mixture.
  5. Top with shredded Cheddar cheese and brown under broil until cheese is melted.
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In Mashed Potatoes, Side Dishes

Cheesy Potato Cakes

Cheesy Potato Cakes

Yield: 30 cakes or 15 appetizer servings

Ingredients:

Directions:

  1. Preheat flat top grill to 375°F.
  2. Mix Reser’s Creamy Deluxe Mashed Potatoes with pepper, cheese, and chives in a bowl until combined. Form mixture into 30 each 1/2-inch thick patties.
  3. Dredge each patty in flour seasoned with salt and pepper shaking off any excess.
  4. Add cakes to grilled brushed with oil or butter and cook for 5-6 minutes or until golden and crisp.
  5. Flip the cakes over and cook for 5-6 more minutes.
  6. Serve 2 per plate with a dollop of sour cream on each cake.
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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 Prepared Salads

Bama Slamma Macaroni Salad

Bama Slamma Macaroni Salad

Yield: 30 each 5 oz servings

Ingredients:

White BBQ Sauce

  • 2 cups Mayonnaise
  • ½ cup Apple cider vinegar
  • 2 Tbsp Lemon juice
  • 1 Tbsp Worcestershire
  • 2 tsp Black pepper, ground
  • 1 tsp Kosher salt
  • 1 tsp Cayenne pepper
  • 1 Tbsp Prepared horseradish

Macaroni Salad

Directions:

  1. For White BBQ Sauce, combine all the ingredients in a large bowl with a whisk and check for seasoning.
  2. Place into tub and refrigerate.
  3. For the Macaroni Salad, combine with red onions and broccoli with the white BBQ sauce and hot sauce in a large bowl.
  4. Fold in the Reser’s Homestyle Elbow Macaroni to combine.
  5. Place into serving container and refrigerate for at least 2 hours before serving to allow the flavors to meld.
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In Prepared Salads, Protein Salad

White BBQ Chicken Salad Sandwich

White BBQ Chicken Salad Sandwich

Yield: 15 sandwiches

Ingredients:

White BBQ Sauce

  • 2 cups Mayonnaise
  • ½ cup Apple cider vinegar
  • 2 Tbsp Lemon juice
  • 1 Tbsp Worcestershire
  • 2 tsp Black pepper, ground
  • 1 tsp Kosher salt
  • 1 tsp Cayenne pepper
  • 1 Tbsp prepared Horseradish

Chicken Salad Base

  • 5 lbs tub Reser’s® Simply Chicken Salad (71117.11357)
  • 2/3 cup White BBQ Sauce
  • 1 cup Pimentos, diced and drained
  • ¼ cup Italian parsley, stemmed and chopped
  • 1 cup Celery, thinly sliced
  • 1 Tbsp Hot sauce
  • ¼ cup Breadcrumbs, unseasoned

For Each Sandwich

  • 2 Slices Japanese milk bread or Pullman loaf
  • 1 Tbsp butter, melted
  • 5 oz Chicken salad base
  • 3 Slices Dill pickle
  • 2 leaves Butter lettuce
  • 8-10 Potato chips, kettle cooked

Directions:

  1. For White BBQ Sauce, combine all the ingredients in a large bowl with a whisk and check for seasoning.
  2. Place into tub and refrigerate.
  3. For the Chicken Salad Base, combine the Reser’s Simply Chicken Salad with the White BBQ Sauce, pimentos, parsley, sliced celery, hot sauce, and breadcrumbs with a spatula until mixed through.
  4. Refrigerate Chicken Salad Base for 4 hours before making sandwiches.
  5. For each sandwich, brush each piece of bread with butter and grill until golden bread.
  6. Start with one slice of toasted bread,  and layer butter lettuce, chicken salad base, pickle slices, and top with kettle chips.
  7. Top with toasted bread slice and serve.
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