The Perfect Everyday
Article by Linda Kissam
Photos: Melissa’s / World Variety Produce, Inc. except where indicated*
Recipe By Chef Tom Fraker
Foodie Alert! Have you ever experienced a Dutch Yellow ® Potato (DYP)? It’s one of those oh-my-gosh moments. Truly. By look, it’s a tiny potato, no more than 2 inches in length. It has a thin edible skin. On the palate, you can expect a creamy texture with an explosion of rich buttery flavors. Remarkable. So many many things you can do with these beautiful babies – 12 months a year. Once you taste it, you will become a potato snob – guaranteed.
In 275 pages and 150 easy, but memorable, recipes, DYPs: The Perfect Everyday Potato Cookbook (hardcopy $19.99 or download $9.99) is written by food experts Sharon Hernandez and Chef Ida Rodriguez of Melissa’s Produce.
The Dutch Yellow® Potatoes or DYPs, are grown in nutrient-rich volcanic soil in Idaho.The Dutch Yellow® Potato is grown exclusively for Melissa’s by their grower-partner in the Magic Valley region of Southern Idaho.
Naturally resistant to greening and sprouting, they’re available 12 months a year, have a bazillion uses and have a long shelf life.
The baby potatoes pair equally well with meat, fish, pork or chicken. DYPs are perfect for using when you want your potatoes to retain shape. You can basically do anything with this variety; bake, broil, roast, grill, simmer, steam, sauté or boil them. If you can envision it, this potato is up to the task.
The recipes are divided into four seasonal chapters. The cookbook is filled with many killer appetizers ideas. If you’ve ever been directed to bring “finger food” to an event, this would be the cookbook you would want on hand. You will surprise and delight each and every guest. The photographs show what success looks like and the recipes are easy to follow.
You can look forward to trying recipes like this in the cookbook
Spring: Corned Beef and Cabbage Bites
Summer: Summer Stuffed baby Dutch Yellow ® Potatoes (see recipe below)
Fall: DYP and Porcini Mushroom Pizza
Winter: Blackeyed Pea Stew in Puff Pastry Cups
Take the book for a spin with this fabulous recipe. Be sure to use Melissa’s / World Variety Produce, Inc. products whenever possible. Available in most supermarkets or via online.
Summer Stuffed baby Dutch Yellow ® Potatoes
By Chef Tom Fraker
3 pounds Baby Dutch Yellow® Potatoes
2 tablespoons Unsalted Butter
1 cup Light Sour Cream
1/2 cup Chives chopped
1 sprig Rosemary chopped
3 sprigs Thyme
6 ounces Cheddar Cheese grated
2 tablespoons Italian Parsley finely chopped
Salt and Pepper to taste
Preheat oven to 350º F. Scrub the potatoes.
Pat dry with paper towels. Bake potatoes for 30 minutes or until done.
Remove from oven and place on a cutting board. Let cool for 20 minutes.
Slice each potato lengthwise, cutting off the top quarter. Scoop out the pulp to form the boat.
Put the pulp into a large bowl and add butter, sour cream, chives, thyme and rosemary.
Mix together until you have a smooth texture. Season with salt and pepper, as desired.
Stuff each potato with stuffing. Top with cheese and reheat until melted.
Sprinkle with parsley. Serve as desired at room temp or heated.
Note: If you want a little kick, sprinkle with your favorite spicy seasoning.
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By Sharon Hernandez and Chef Ida Rodriguez
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Note from the reviewer: This article is not an endorsement, but a professional review. The author of this book provided a free copy for review purposes. No fee was paid by the author for this review.
I only review books that I find to have value for my readers.