After a hot, dry summer and a wonderful growing season, this week finds us about half way through the potato harvest. Fall is here!
While the first “official” day of fall is Saturday, September 22, the nighttime temps around here have been down in the low 40s.
We’re wearing sweaters and jackets at night.
The aspen trees are just starting to turn vibrant gold.
Our high school football team is three games in to the season and still undefeated. Go Pirates!
And our taste buds have turned to the flavors of fall. We’re eating crisp apples. We’re thinking about stews. We can smell the Hatch chiles roasting at the farmers market.
So how could you not be craving scalloped potatoes? Or potato soup?
Here are a handful of great fall potato recipes that celebrate the taste of the season. Stay tuned for more to come, as fall has just kicked off!
An easy way to get potatoes on the table with great fall flavors is to roast them. They don’t take a lot of prep time, and should cook in less than 40 minutes. You can season them with about anything—including plain salt and pepper. But this recipe calls for lemon and oregano. It’s so nice next to a roast chicken—very Greek inspired. But again, would go well with just about any protein.
Sometimes, we make these with tarragon. Sometimes we make them with herbs de Provence. Sometimes, we just use salt and pepper.
When you talk about all-time favorite potato dishes around here, especially with the folks who grow our spuds, scalloped or au gratin potatoes are always mentioned with a happy smile. The cooler temperatures make it ok to turn the oven on again and the hard work of harvest has us ready for heartier meals. So we’re planning on making this dish this week, for sure.
Our recipe calls for fingerlings, but you could use the classic Yukon gold or any other waxy potato. A delicious surprise here is the inclusion of chicken. We often make this dish when we have a leftover roast. We serve it as a side, next to ham or more chicken, but the flavors could go with pork chops or beef, too. We think it would make great leftovers, but we’ve never been lucky enough to find out!
Another great sign of fall is the return of soup to the dinner table. This recipe is a cheesy, creamy dream come true for kids. And it’s great for a fast weeknight meal, because it can be ready in less than 30 minutes. If you have chicken stock, skip the bullion and water. If you have fresh broccoli, you can use that instead of frozen. If you have leftover broccoli (is it just us?) you could use that instead, too. Sprinkle with a pinch of smoked paprika for a stunning presentation. Also, if you happened to pick up any of those roasted Hatch chiles, like we did, you could cut some up and slip them in.
Do you have any favorite fall potato recipes? Let us know in the comments!