Portuguese-Style Crushed Potatoes
Festival
3 pounds small yellow
potatoes, washed
2/3 cup plus 2 tablespoons
extra-virgin olive oil,
divided
1 medium white onion,
thinly sliced
2 tablespoons
smoked paprika
1 1/2 tablespoons
coarse sea salt
2 4-ounce cans Festival*
sliced mushrooms,
drained
3 11-ounce cans Festival
whole mandarin
oranges, drained
3 tablespoons chopped
fresh parsley
3/4 cup pepitas
(pumpkin seeds),
toasted and salted
Place potatoes in a large pot, cover with cold salted
water and bring to a boil.
While the potatoes are cooking, heat 2 tablespoons
oil in a sauté pan over low heat. Add onions and cook
until soft and transparent.
When the potatoes are tender, drain. Return the
potatoes to the pot and crush with a potato masher
or the back of a fork and incorporate the rest of the
oil, paprika and salt. Fold in the onions.
In the onion pan, sauté mushrooms over medium-high heat until they begin to brown. Remove from
the heat and gently stir in oranges and parsley.
To serve, place the mushroom-mandarin mixture on
top of the potatoes and sprinkle with pepitas.
Makes 10 servings.
Recipe developed by Chef Tyler Hefford-Anderson.
* Brands may vary by region; substitute a similar product.
Scrub potatoes with a vegetable brush under cold
water. Cut in half.
Pour enough water into a large pot to just cover
potatoes. Add the first 1/2 teaspoon salt. Add potato
halves and turn the heat to high. When the water
boils, turn the heat to medium, cover and simmer the
potatoes until they are soft when poked with a fork,
about 10-15 minutes.
While the potatoes are cooking, heat butter, lemon
peel and juice, chives, rosemary, garlic and the
seasonings just until bubbly, about 40 seconds in the
microwave or a few minutes on medium-high heat.
Drain the cooked potatoes well.
Pour or spoon the potatoes into a serving dish. Pour
on the lemon butter. Garnish with additional chives.
Makes about 4 servings.
This recipe was submitted by Skykomish Elementary School,
Skykomish, Washington, for the Washington State Potato
Commission Kids Are Growing competition.
* Brands may vary by region; substitute a similar product.
10-15 small Washington
State* red potatoes
(about 11/2 pounds)
1/2 teaspoon salt
2 tablespoons butter
or margarine
1/2 teaspoon grated
lemon peel
1 tablespoon fresh
lemon juice
2 teaspoons chopped
chives, plus more
for garnish
1 teaspoon finely chopped
fresh rosemary leaves
1 garlic clove, peeled and
finely chopped
1/2 teaspoon salt
1/4 teaspoon lemon pepper
Lemon Chive Potatoes
Skagit Valley’s Best Produce/
Wallace Farms/Valley Pride
