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Golden Delight Potatoes

Great Recipes


Mashed Golden Delight Potatoes

Scrub two small to Medium Golden Delight potato for each person. Add enough water (plus salt to taste) to a pot to cover all the potato and bring to the boil. Add the potatoes and cook until tender, about 30 minutes. (Test for doneness by piercing with a fork). When cooked drain all the water.


We recommend not peeling potatoes, but skins can be easily removed at this point with a knife. Potatoes can be placed in a bowl or mashed in the pot by use of fork, potato masher or for extra smooth potato an electric mixer. Generally milk and/or butter can be added.


Oven Roasted Golden Delight Potatoes

Allow two  small to Medium Golden Delight  potato per person. Heat oven to 150 degrees Celsius. Scrub potatoes and cut into wedges wider than traditional fries (or one inch cubes if you prefer). Coat a baking sheet with cooking spray. Place potatos on cooking sheet and drizzle with one to two tablespoons of olive oil and toss to coat. Sprinkle with salt and pepper. Roast for 30 minutes. Turn and roast for an additional 15 – 30 minutes, until potatoes are crunchy on the outside.


Oven Baked Golden Delight Potatoes

Preheat oven to 120 degrees celsius. Scrub potatoes and pierce to allow steam to escape. Bake on oven rack or cookie sheet for 60-75 minutes. (To test for doneness, squeeze with an oven mitt. Potatoes should give easily.)


Favorite toppings are sour cream or butter. Healthy alternatives include salsa, low fat cheese, or chili.

French Fried Potatoes

Wash and scrub Golden Delight potatoes. Cut into 1 cm strips lengthwise. Soak in cold water half hour. Drain and dry between towels to absorb excess moisture. Fry in deep fat at 150 degrees C. Cook until golden brown. Drain on absorbent paper. Dust with salt; serve at once.


Hashed Brown Golden Delight Potatoes

Cut bacon or salt pork into small pieces; fry, remove bacon, and strain fat. Heat 4 tablespoons bacon fat in an iron skillet, add 2 cups cold boiled potatoes finely chopped. Season with salt and pepper. Toss potatoes until well mixed with fat; cook 4 minutes, tossing constantly; then press to one side of skillet to form an omelet. When well browned in oven, turn upon a hot dish and serve.

Oven Roasted Golden Delight Potatoes


Pre-heat oven to 120 degrees C. Use an oven proof pan or dish large enough to keep potatoes in a single layer.

  1. 2-3 small - medium Golden Delight potatoes per person

  2. Olive Oil (or vegetable oil) - enough to coat bottom and sides of dish and to lightly coat potatoes

  3. salt

  4. pepper

  5. pinch or two of rosemary and/or thyme (optional)

Scrub potatoes well then dry. Do not peel. Lightly coat bottom and sides of dish with olive oil. Cut potatoes into dish in any way you like but leave pieces big. Pour just enough oil over potatoes to coat all sides. Add salt and pepper to taste. Mix potatoes until coated with oil. Arrange potatoes in one layer. Crush rosemary and/or thyme and sprinkle over potatoes, Cook uncovered about 15 minutes, turn and continue cooking about another 15 minutes or until center is soft and outside is brown. Potatoes may stick. If you have trouble turning them after 15 minutes, just leave them unturned instead of breaking them up. The bottom will be browner than the top but taste is not really affected.


IMPORTANT: Remove from oven and let cool for about 4-5 minutes. When they cool a little they will be much easier to remove from the pan. While they are cooling you may want to tilt the dish a little so the excess oil drains away from the potatoes.