Appetizer, Side Dish
This recipe for Curried Potato Cakes with Cool Apple Cilantro Dip was created by Kellie White of Valley Park, MO and was the Grand-Prize winning recipe in the U.S. Potato Board’s #TopTater Recipe Contest. As part of her prize, Kellie will compete live in the World Food Championships in Las Vegas in November 2014!
Appetizer, Side Dish, Main Dish
Chef Sullivan serves this festive dish during the fall and winter months. Potatoes, cut into one-inch rounds, are topped with rendered guanciale (pancetta may also be used), onions, thyme, sherry and veal or beef stock. A favorite variation is made with leg of lamb, cooked above Yukon Gold potatoes. The result – a fragrant and memorable addition to the dinner menu.
Appetizer, Side Dish, Main Dish
Using a simple crust, this lighter recipe is a great way to feature end-of-summer vegetables. Here Chef Mark Sullivan alternates thin layers of potatoes with late-season eggplant, zucchini, tomatoes and sweet peppers.
Whether dipped in mayonnaise, horseradish, or raita, these Roasted Russet Dipping Wedges are bound to be a hit for any occasion.
