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Kennebec Potatoes
Item #: VGP112
Our Price: $1.99
 
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Description 

 

The Kennebec is a big, hefty potato with a rich, earthy and nutty flavor. The flesh of the Kennebec potato is firm and moist, yet starchy, making it a versatile potato in the kitchen. Its thin. slightly rough skin is creamy white and tan and its flesh is soft ivory in color.

 

While Kennebec potatoes are most widely utilized for frying (they make wonderful chips & french fries!), they are an outstanding all-purpose potato. They can be baked, mashed, scalloped and made into hash browns. Their firm texture when cooked makes them ideal for use in potato salads, stews and soups. Their pleasant, but mild flavor makes them a perfect companion to other hearty ingredients.

 

Seasons/Availability

Kennebec potatoes are available year round, with a peak season from summer into winter.

 

Product of USA

 

 

 

Find delicious recipes, visit the Earthy Delights Blog!

Recipes

Stinging Nettle & Potato Soup
Stinging nettles sound intimidating, but there's no need to fear eating them. It's easy to take the sting out of the nettles - just cook them! Nettles have a long, delicious history as an edible wild green and are one of the first wild plants to appear each spring. Treat yourself to some delicious & nutritious wild nettles by making this vividly green spring soup!

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Salmon Rolls with Smoked Salmon Colcannon
This is not exactly a traditional Irish dish, but it's typical of the "new Irish" cooking - solidly Irish ingredients and preparations, updated to suit contemporary palates.
As you cut into crispy "rolls", the creamy, smoked salmon-flavored potato and cabbage mixture oozes out! Leftover mashed potatoes are perfect for this dish, but if you don't have any, it's good enough that you'll want to make them from scratch!

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Ramp and Potato Soup II
Another exciting variation on the Vichysoisse theme, but served warm.

Some ramps have a stronger flavor than others. The amount you use in this recipe is up to you, and depends on how much of an "edge" your ramps have and what your personal preference is. This recipe calls for three bunches of ramps. Think of the bunches that scallions come in at the supermarket when you gauge the amount of ramps you use in this recipe.
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Potato and Wild Mushroom Napoleons
A visual and tasteful, delight! The secret here, as it is in many recipes, is freshness. Fresh mushrooms, fresh ramps, fresh cream, fresh seasonings and fresh arugula. This is a medley of flavors that is really beyond compare. The recipe is adapted from one by Emeril Lagasse.
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