lb PEI russet potatoes, cut into ½-inch matchsticks
tbsp olive oil
salt, to taste
freshly ground pepper, to taste
sprig rosemary, finely chopped
garlic cloves, finely minced
tbsp roasted garlic puree
lb PEI baby red potatoes, cut into quarters
tsp garam masala
tbsp vegetable oil
store-bought tomato chutney
lb baby Yukon gold potatoes
cup olive oil
cup roughly chopped parsley, for garnish
store-bought spinach artichoke dip for serving
lb PEI russet potatoes, peeled
Lawry’s seasoning salt, to taste
cup vegetable oil, for frying
tbsp sriracha (or less depending on your spice preference)
lb PEI white potatoes, cut into ½-inch thick wedges
tbsp olive oil
tsp dried oregano
lemon, zested and juiced
cup full-fat greek yoghurt
avocado, pitted and peeled
garlic clove, roughly chopped
cup roughly chopped parsley leaves
tbsp chives, chopped
Make all of these potatoes dishes to create a colourful and delicious potato charcuterie board! Or these recipes can be individually made to serve as side dishes.
For Parmesan Rosemary Garlic Fries with Roasted Garlic Aioli - Preheat oven to 425°F.
Toss potatoes and oil on a parchment paper lined baking tray, season with salt and pepper. Bake for 14 minutes. Remove tray from oven, toss potatoes with rosemary, garlic and parmesan. Return tray to oven and cook until potatoes are tender and golden, 6 – 8 minutes.
Meanwhile in a small bowl, mix together mayo and roasted garlic puree, season with salt to taste.
Serve fries with roasted garlic aioli on the side.
For Garam Masala Potatoes with Tomato Chutney - Preheat oven to 425°F.
In a large bowl toss together potatoes with oil, garam masala, season with salt. Transfer to a parchment paper lined baking tray and bake for 20 – 22 minutes or until tender, flipping potatoes halfway through.
Serve with tomato chutney on the side.
For Smashed Crispy Baby Potatoes with Spinach Artichoke Dip - Preheat oven to 425°F.
Add whole potatoes to a large pot, cover with 1-inch water, season with salt. Bring to boil over high heat, once boiling reduce heat to medium, let potatoes cook for 14-16 minutes, until tender. Strain and let rest for 10 minutes, until they are cool enough to handle.
On a clean cutting board smash baby potatoes with the back of a small plate until they split open but remain together. Add smashed potatoes to a large baking tray, drizzle over oil and toss to coat, season with salt. Roast potatoes until crispy about 22-25 minutes, flipping potatoes halfway through.
Garnish potatoes with parsley and serve with spinach artichoke dip.
For Curly Fries with Spicy Mayo - Place peeled potatoes in a handheld or countertop spiralizer unit. Select the cut size on the unit and spiralize fries. Place spiralized potatoes into a large bowl of cold water.
Fill a large heavy bottomed pot halfway up with vegetable oil. Heat oil over medium high heat until it reaches a temperature of 350°F. Drain spiralized potatoes and place on a paper towel lined tray to soak up any extra water.
Fry potatoes in small batches, until golden brown and crispy, about 4 -6 minutes, turning with tongs to ensure all parts are submerged in the oil. Transfer to a paper towel lined tray. Sprinkle with Lawry’s seasoning salt.
While potatoes are frying, in a small bowl mix together mayo and sriracha, adjusting sriracha to your spice preference. Serve curly fries with spicy mayo on the side.
For Greek Lemon Wedges with Green Goddess Dip - Preheat oven to 425°F.
In a large bowl toss together potatoes, olive oil, oregano, season with salt and pepper. Transfer to a baking sheet, bake for 22 – 25 minutes, until tender and golden brown, flipping potatoes halfway through. Remove from oven and toss potatoes in a large bowl with lemon zest and half the juice of a lemon.
While potatoes are roasting, make green goddess dip. Add yoghurt, mayo, avocado, garlic, parsley and chives to a small bowl, blend with an immersion blender until smooth or in a food processor. Season with salt and the remaining half of lemon juice to taste.
Serve wedges with green goddess dip on the side
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