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GROWERS INFORMATION   Growers Guide Categories   Blends & Collections   Books    Food & Gifts    Garlic Seed    Mushroom Kits   Winter Box   Cover Crops   Fertilizers    Flower Seed    Fruits    Gardening Supplies    Herb Seed   Potato Seed    Safe Pest Control    Vegetable Seed  Information   Growers Guide   Dealers   Potato Recipes   Usefull Links   Shipping & Ordering   Privacy Notice   Conditions of Use   Point Program FAQ   F.A.Q.   Request Catalog   Contact Us Quick Find Advanced Search	Order online or call 1-509-964-7000 customer support Potato Recipes POTATO BLUE CHEESE LOAF 2 lbs Irish Eyes - Garden City Seeds Washington Russet Norkotah potatoes, pared and sliced lengthwise, 1/8-inch thick 2 Tbsp olive oil 6 oz crumbled blue cheese ¼ cup water ½ cup chopped fresh basil ½ tsp salt 1½ to 3 tsp cracked black pepper Combine potatoes, water and salt in 8½ x 5 x 2½-inch microwave-safe loaf pan, cover with waxed paper and microwave at HIGH (100%) 10 to 12 minutes or until potatoes are tender when tested with a fork. Stir potatoes halfway through cooking time. Drain potatoes; toss with olive oil. In oiled microwave-safe loaf pan, layer ¼ of potatoes and 1/3 of blue cheese, basil and pepper; repeat 2 times and top with remaining potatoes. Cover with waxed paper and microwave at HIGH 5 minutes or until potatoes are tender and loaf is thoroughly heated. Let stand 5 minutes before slicing into 1-inch thick pieces. Makes 6 servings. POTATOES AU GRATIN 2 lbs Irish Eyes - Garden City Seeds Washington Burbank Russet potatoes, thinly sliced 1½ cups milk 3 Tbsp butter or margarin, divided 2 Tbsp flour 1 Tbsp chopped onion 1/8 tsp pepper 1 tsp salt 2 Tbsp dry bread crumbs ½ tsp paprika Microwave butter in 2-quart microwave-safe dish at HIGH (100%) 45 seconds to 1 minute or until melted; reserve 2 teaspoons. Stir flour, onion, salt and pepper into remaining butter in microwave-safe dish. Add milk and stir until blended. Microwave at HIGH 5 to 7 minutes or until thickened; stir every 2 minutes. Add potatoes and mix well. Cover with plastic wrap, vent corner and microwave at HIGH 15 to 20 minutes; stir every 5 minutes. Mix bread crumbs, reserved melted butter and paprika. When potatoes are almost done, sprinkle crumb mixture over top and microwave at HIGH 2 to 5 minutes. Makes 4 servings. NEW WAVE MASHED POTATOES 2 lbs Irish Eyes - Garden City Seeds Washington Norgold Russet potatoes, pared and quartered ¼ cup each diced carrots and chopped onions ¼ cup water ½ cup milk 2 Tbsp minced parsley 2 Tbsp each butter and mayonnaise 1½ tsp salt Combine potatoes, carrots, onions and water in 2 quart microwave-safe dish. Cover with plastic wrap, vent one corner and microwave at HIGH (100%) 15 to 17 minutes or until potatoes are tender; drain. Heat milk at HIGH 30 seconds; add with remaining ingredients to potatoes. Mash with mixer or potato masher. Makes 4 servings. OLD-FASHIONED ROOT'N POTATOES 2 lbs Irish Eyes - Garden City Seeds Washington Nooksack Russet potatoes, pared and cubed 1 cup pared and cubed turnips, rutabags or parsnips 1 Tbsp butter or margarine 2 cups pared and cubed carrots ½ cup chicken broth or water ½ cup chopped onion 1 tsp salt ½ tsp dill weed Combine carrots and broth in 2-quart microwave-safe dish, cover with plastic wrap, vent one corner and microwave at HIGH (100%) 5 minutes. Add potatoes, turnips, onion, salt and dill. Cover and microwave at HIGH 9 to 10 minutes or until vegetables are cooked. Stir in butter, cover and let stand 5 minutes. Makes 6 servings. CURRIED RED POTATOES AND CHICKEN 2 cups Irish Eyes - Garden City Seeds cubed Washington Red LaSoda potatoes 1 Tbsp flour 12 oz skinless boneless chicken breast, cut in 2 x ½ x ½-inch strips ¼ tsp pepper ¾ cup frozen peas ¾ cup water ½ cup dry white wine ½ cup diced celery 1 Tbsp curry powder ¼ tsp garlic salt Toss chicken in flour to coat. Combine all ingredients in 3-quart microwave-safe dish. Cover with plastic wrap, vent one corner and microwave at MEDIUM-HIGH (70%) 25 to 30 minutes or until chicken and potatoes are tender. Makes 4 servings. POTATO CAESAR SALAD 2 (8 oz each) Irish Eyes - Garden City Seeds Washington Russet Norkotah potatoes 2 qts romaine lettuce, in bite size pieces ¼ cup shredded Parmesan cheese 1 cup garlic croutons Fresh Lemon Dressing Scrub potatoes; rub lightly with oil. Pierce several times with fork. Microwave at HIGH (100%) about 7 minutes or until tender; turn potatoes over and rotate one-quarter turn halfway through cooking time. Let stand, covered, 5 minutes. Cool. Peel and cut into 1-inch cubes. Toss romaine, potatoes, Parmesan and croutons in large salad bowl. Toss with Fresh Lemon Dressing until well mixed. Makes 4 servings. Fresh Lemon Dressing: Combine 2 tablespoons fresh lemon juice, 1 small minced garlic, ½ teaspoon salt and 1/8 teaspoon pepper in small bowl; mix well. Carefully beat in two to three tablespoons olive oil and mix until well blended. Makes about ¼ cup. BITE-SIZE POTATO PIZZAS 2 (8 to 10 oz each) Irish Eyes - Garden City Seeds Washington Burbank Russet potatoes, sliced ¼-inch thick 1 Tbsp olive oil Salt and pepper 1 cup crab meat 2 Tbsp minced green onions 1 cup prepared pizza sauce 1 cup shredded lowfat mozzarella cheese Place single layer or potato slices in oiled 13 x 9 x 2-inch microwave-safe pan; bruch with oil. Season with salt and pepper; cover with plastic wrap, vent one corner and microwave at HIGH (100%) 12 to 15 minutes or until potatoes are tender. Turn slices and top with crab, green onions, pizza sauce and chees. Cover with waxed paper and microwave at HIGH 4 to 6 minutes or until topping is heated and cheese melted. Makes 6 servings. MA PO'S TOFU TOPPING 6 (8 to 10 oz each) Irish Eyes - Garden City Seeds warm microwave Washington Norgold Russet potatoes 8 oz lean ground pork 1 Tbsp minced fresh ginger root ¼ cup soy sauce ½ to 1 tsp crushed red pepper flakes 1 (14 to 16 oz) firm tofu, crumbled ¼ cup chopped greed onions Combine pork and ginger in 2-quart microwave-safe dish. Cover with waxed paper and microwave an HIGH (100%) 5 to 6 minutes or until juices run clear. Drain fat. Add soy sauce and red pepper; microwave at HIGH 2 minutes. Add tofu and microwave 1 minute longer or until thoroughly heated. Cut or pierced tips of potatoes lengthwise; squeeze ends and push toward center to open. Serve ¾ cup over each potato. Makes 6 servings. POTATO SWEET PEPPER MAIN DISH 2 lbs Irish Eyes - Garden City Seeds Washington Nooksack Russet potatoes, pared and sliced 2 large Anaheim peppers, seeded and julienne 1 each medium sweet red and yellow pepper, seeded and julienne ¼ cup olive oil ¼ cup chopped fresh oregano leaves 2 Tbsp chopped galic 1½ tsp salt ¾ tsp fresh ground pepper 4 slices (4 x 4 x ¾ inch each) country-style Italian or herb bread, cubed and lightly toasted Arrange potatoes in 13 x 9 x 2-inch microwave-safe dish, cover with plastic wrap and microwave at HIGH (100%) 15 to 17 minutes or until barely cooked. Toss peppers in oil. Mix oregano, garlic, salt and pepper. Scatter 1/3 of pepper mixture in microwave-safe 13 x 9 x 2-inch pan. Sprinkle 1/3 garlic seasoning over potatoes. Cover with 1/3 pepper mixture and bread cubes. Cover with remaining pepper mixture and sprinkle with remaining garlic seasoning. Cover with plastic wrap, vent one corner and microwave at HIGH 10 to 11 minutes or until potatoes are tender. Makes 6 servings. POTATO GNOCCHI 1½ lbs Irish Eyes - Garden City Seeds Washington Russet Norkotah potatoes, pared and sliced ¼-inch thick ¼ cup water ½ cup butter, melted, divided 1 cup flour 1 cup grated Parmesan cheese, divided 3 egg yolks, lightly beaten 1 tsp salt 1¼ tsp pepper Combine potatoes and water in 2-quart microwave-safe dish. Cover with waxed paper and microwave at HIGH (100%) 10 to 12 minutes. Drain and mash potatoes. Combine mashed potatoes, flour, 2/3 cup Parmesan cheese, yolks, salt, pepper and 1 tablespoon butter; mix well. Roll about ½ cup mixture into rope, ½-inch in diameter. Cut into 1-inch lengths or pipe using a pastry bag with a plain ½-inch tip. Microwave at HIGH in 2 cups boiling water about 5 minutes or until gnocchi rises to the surface. Lift gnocchi out of water with slotted spoon and transfer to shallow dish; keep warm. Top with remaining Parmesan cheese and melted butter. Makes 6 to 8 servings. BREAKFAST BURRITO 1 cup Irish Eyes - Garden City Seeds cooked, diced, Washington Burbank Russet potatoes 12 oz lean ground sausage ½ cup chopped onion 2 cloves garlic, minced ½ cup water ¼ cup canned diced green chilies 1½ tsp each salt, ground oregano and cumin 6 flour tortillas 1¾ cup shredded jack cheese Salsa Combine sausage, onion and garlic in 2-quart microwave-safe dish; cover with waxed paper. Microwave at HIGH (100%) 5 to 6 minutes or until juices run clear. Drain fat. Add potatoes, water, chilies and seasonings. Microwave at HIGH 2 to 4 minutes or until thoroughly heated. Wrap tortillas in towel and microwave at MEDIUM-HIGH 1 to 2 minutes or until warm. Spoon ½ cup sausage mixture and 2 tablespoons cheese in center of each tortilla; fold in sides and roll up. Serve with salsa. Makes 6 servings. MICROWAVE POTATOES Scrub potatoes; rub lightly with oil. Pierce several times with a fork. Microwave according to manufacturer's directions or at HIGH (100%): about 5 minutes for one 8-ounce potato about 7 minutes for two 8-ounce potatos about 13 minutes for four 8-ounce potatos Turn potatoes over and rotate one-quarter turn halfway through cooking time. Let stand, covered, 5 minutes. Tip: For best results, microwave potatoes in vertical position. Stand single potato in microwave-safe custard cup and several potatoes in microwave-safe muffin pan. Turn potatoes over halfway through cooking time.

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