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Healthy Recipes using Kennebec Potatoes

Kennebec Potato and Kale Frittata

A nutritious frittata packed with protein and fiber, featuring Kennebec potatoes and vibrant kale for a hearty breakfast or brunch.

Ingredients
  • 2 medium Kennebec potatoes, diced
  • 1 cup kale, chopped
  • 6 large eggs
  • 1/4 cup milk
  • 1/2 cup feta cheese, crumbled
  • Salt and pepper to taste
  • 1 tablespoon olive oil
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat, add diced potatoes, and cook until golden and tender.
  3. Add chopped kale and cook until wilted, then whisk together eggs, milk, feta, salt, and pepper, pour over the vegetables, and bake for 20-25 minutes.

Herbed Kennebec Potato Salad

A refreshing potato salad with a medley of herbs and a light vinaigrette, perfect for summer picnics.

Ingredients
  • 1.5 pounds Kennebec potatoes, cubed
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh dill, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste
Instructions
  1. Boil the cubed Kennebec potatoes until tender, then drain and let cool.
  2. In a bowl, mix olive oil, apple cider vinegar, salt, and pepper.
  3. Combine the cooled potatoes with herbs and dressing, toss gently, and serve chilled.

Spicy Kennebec Potato Wedges

Crispy baked potato wedges seasoned with spices for a healthy snack or side dish that packs a flavorful punch.

Ingredients
  • 4 medium Kennebec potatoes, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • Salt to taste
Instructions
  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss potato wedges with olive oil, paprika, cayenne, and salt until evenly coated.
  3. Spread the wedges in a single layer on the baking sheet and bake for 30-35 minutes, flipping halfway through.

Kennebec Potato and Lentil Curry

A hearty and wholesome curry combining Kennebec potatoes and lentils simmered in aromatic spices for a comforting meal.

Ingredients
  • 2 medium Kennebec potatoes, diced
  • 1 cup lentils, rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 4 cups vegetable broth
  • 1 tablespoon coconut oil
Instructions
  1. In a large pot, heat coconut oil over medium heat, add onions and garlic, and sauté until translucent.
  2. Add diced potatoes, lentils, curry powder, and vegetable broth, bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
  3. Serve hot, garnished with fresh cilantro.

Kennebec Potato and Quinoa Stuffed Peppers

Colorful bell peppers stuffed with a nutritious mixture of Kennebec potatoes, quinoa, and spices for a wholesome meal.

Ingredients
  • 4 bell peppers, halved and seeded
  • 2 medium Kennebec potatoes, cooked and mashed
  • 1 cup cooked quinoa
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1/2 cup shredded cheese (optional)
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, mix mashed potatoes, cooked quinoa, cumin, salt, and pepper.
  3. Fill each pepper half with the mixture, top with cheese if desired, and bake for 25-30 minutes until peppers are tender.

Kennebec Potato and Spinach Soup

A creamy yet light soup made with Kennebec potatoes and fresh spinach, perfect for a warm and comforting meal.

Ingredients
  • 2 medium Kennebec potatoes, peeled and diced
  • 4 cups vegetable broth
  • 2 cups fresh spinach
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Instructions
  1. In a pot, heat olive oil over medium heat, add onions and garlic, and sauté until soft.
  2. Add diced potatoes and vegetable broth, bring to a boil, then simmer until potatoes are tender.
  3. Stir in spinach, cook until wilted, then blend until smooth and season with salt and pepper.

Kennebec Potato Tacos

Delicious and healthy tacos filled with seasoned Kennebec potatoes, black beans, and fresh toppings for a fun meal.

Ingredients
  • 2 medium Kennebec potatoes, diced
  • 1 can black beans, rinsed
  • 1 teaspoon chili powder
  • Corn tortillas
  • 1 avocado, sliced
  • Fresh cilantro for garnish
  • Lime wedges
Instructions
  1. Boil the diced Kennebec potatoes until tender, then drain and toss with chili powder.
  2. Warm corn tortillas and fill each with seasoned potatoes and black beans.
  3. Top with avocado slices, cilantro, and a squeeze of lime before serving.

Kennebec Potato and Chickpea Hash

A hearty breakfast hash featuring crispy Kennebec potatoes and chickpeas, topped with a fried egg for a protein boost.

Ingredients
  • 2 medium Kennebec potatoes, diced
  • 1 can chickpeas, drained
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 eggs
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Instructions
  1. In a skillet, heat olive oil over medium heat, add onions and garlic, and sauté until soft.
  2. Add diced potatoes and chickpeas, season with salt and pepper, and cook until potatoes are crispy.
  3. Fry eggs in a separate pan and serve on top of the hash.

Kennebec Potato Rosti with Avocado

Crispy potato rosti made with grated Kennebec potatoes, served with creamy avocado for a delightful brunch dish.

Ingredients
  • 2 medium Kennebec potatoes, grated
  • 1 avocado, mashed
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh herbs for garnish
Instructions
  1. Squeeze excess moisture from the grated potatoes and mix with salt and pepper.
  2. In a skillet, heat olive oil over medium heat, form potato mixture into patties, and cook until golden brown on both sides.
  3. Serve hot topped with mashed avocado and garnish with fresh herbs.

Kennebec Potato and Broccoli Bake

A comforting baked dish featuring layers of Kennebec potatoes and broccoli, topped with a light cheese sauce for a healthy twist.

Ingredients
  • 3 medium Kennebec potatoes, thinly sliced
  • 2 cups broccoli florets
  • 1 cup low-fat milk
  • 1/2 cup shredded cheese
  • 1 tablespoon flour
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 350°F (175°C) and grease a baking dish.
  2. Layer sliced potatoes and broccoli in the dish, then whisk together milk, flour, salt, and pepper, and pour over the vegetables.
  3. Top with shredded cheese and bake for 40-45 minutes until golden and bubbly.