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 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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In Prepared Salads, Protein Salad

Everything Chicken Bagels

Everything Chicken Bagels

Yield: 12 each bagel sandwiches

Ingredients:

Everything Chicken Salad Base

  • 5 lbs tub Reser’s® Chicken Salad (71117.11419)
  • 3 Tbsp Italian parsley, stemmed and chopped
  • 1/3 cup Green onions, thinly sliced
  • ¼ cup Everything seasoning

Per Sandwich

  • 1 each Plain bagel, cut in half and toasted
  • 2 Tbsp Cream cheese
  • 6 oz Everything Chicken Salad Base
  • 1 tsp Everything seasoning
  • 3-4 leaves Butter or Little Gem lettuce
  • ¼ Avocado, sliced
  • Baby arugula salad

Directions:

  1. For Everything Chicken Salad Base, mix the Reser’s Chicken Salad with the parsley, green onions, and everything seasoning in a large bowl until combined.
  2. Toast bagel and spread each half with cream cheese.
  3. Top cream cheese with lettuce leaves.
  4. Scoop 3 oz of the Everything Chicken Salad Base atop each half.
  5. Garnish with Everything seasoning and plate with avocado and baby arugula salad.
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In Potato Salad, Prepared Salads

Good Times Picnic Potato Salad

Good Times Picnic Potato Salad

Yield: 30 each 5 oz servings

Ingredients:

  • 8 lbs carton Reser’s® Red Bliss Potato Salad (71117.00554)
  • ½ cup Everything seasoning
  • 1 ¼ cups Bleu cheese
  • ½ cup Chives
  • 1 lb Applewood bacon, cooked into slices and sliced into strips

Directions:

  1. In a large bowl, add the Reser’s Red Bliss Potato Salad with 1/3 cup Everything seasoning, 1 cup Bleu cheese, and 1/2 cup chives and mix until combined.
  2. Place into a serving container and refrigerate for at least 2 hours before serving to allow the flavors to meld.
  3. Garnish with sliced bacon, and the remaining chives, Everything seasoning, and Bleu cheese prior to serving
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In Pasta & Macaroni Salad, Prepared Salads

All The Things Macaroni Salad

All The Things Macaroni Salad

Yield: 30 each 5 oz servings

Ingredients:

  • 8 lbs carton Reser’s® Elbow Macaroni Salad (71117.00188)
  • 2 cups Cherry tomatoes, halved
  • 1 cup Red onion, diced
  • 6 oz Baby spinach
  • ¼ cup Everything seasoning

Directions:

  1. In a large bowl, add the Reser’s Elbow Macaroni Salad, cherry tomatoes, red onion, baby spinach, and Everything seasoning and mix to combine with a spatula.
  2. Place into a serving container and refrigerate for at least 2 hours before serving to allow the flavors to meld.
  3. Garnish with Everything seasoning before serving.
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In Mashed Potatoes, Side Dishes

Crispy Parmesan-Garlic Yukon Gold Mashed Potatoes

Crispy Parmesan-Garlic Yukon Gold Mashed Potatoes

Yield: 15 each 5 oz portions

Ingredients:

Directions:

  1. In a steamer or large stockpot, heat the Reser’s Special Request All Natural Yukon Mashed Potatoes for 20-22 minutes until heated through.
  2. In a serving bowl, place the toasted Parmesan bowl with a small amount of the mashed on the bottom to keep the bowl from moving.
  3. Place 5 oz of the mashed potatoes inside the bowl and garnish with several thyme leaves and 5 garlic cloves.
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In Mashed Potatoes, Side Dishes

Ancho Chile Sweet Potatoes with Goat Cheese

Ancho Chile Sweet Potatoes with Goat Cheese

Yield: 16 each 5 oz portions

Ingredients:

Directions:

  1. In a steamer or hot water bath, heat the entire bag of Reser’s  All Natural Mashed Sweet Potatoes for 18-20 minutes or until heated through.
  2. Empty the entire bag into a 4-inch 1/3rd pan and mix in the Ancho chile powder.
  3. Cover the pan and keep warm.
  4. For service, top a 5 oz portion of the Ancho Chile Mashed Sweet Potatoes with 1 Tbsp of toasted pepitas and 1 Tbsp of crumbled Goat cheese.
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