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Posts tagged "Potato"

Lemony Roasted Potatoes and Broccoli Rabe

Lemony Roasted Potatoes and Broccoli Rabe

Serves 4 | Prep Time 15 mins | Cook Time 30 mins

  • 1 ½ pounds potatoes, scrubbed
  • 3 tablespoons extra-virgin olive oil, divided
  • ¾ pound broccoli rabe (about 1 bunch)
  • ¼ cup grated Parmesan
  • Pinch red pepper flakes
  • Salt and freshly ground black pepper


  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, pressed or minced

Preheat oven to 425 degrees with racks in the middle of the over. Slice the potatoes into ¾-inch pieces. On a large baking sheet, toss the potatoes with 2 tablespoons olive oil and a sprinkle of salt and pepper. Bake for 30 minutes, turning halfway.

Meanwhile prep the broccoli rabe by slicing tough lower ends and discard those pieces. Roughly chop the remaining broccoli rabe into 2-3 inch pieces.

On a separate large baking sheet, combine the broccoli rabe with 1 tablespoon olive oil, the Parmesan, a pinch of red pepper flakes & sprinkle of salt and pepper. Use your hands to rub the ingredients into the broccoli rabe Once the potatoes have only 8 minutes baking time remaining, place the baking sheet on the upper rack in the oven. Transfer both pans to a bowl and drizzle the dressing.


Purple Potato Cakes with Dill Cream Cheese

Purple Potato Cakes with Dill Cream Cheese

Serves 4 | prep Time 30 mins | Cook time 60 Mins

  • 1 LB purple potatoes
  • 2 onions
  • 1 egg
  • 2 tbsps dill
  • 1 tbsp chopped parsley
  • 2 oz grated pecorino romano
  • salt
  • freshly ground pepper
  • nutmeg
  • 1 tbsp vegetable oil

For the dill cream cheese

  • 5 oz softened cream cheese
  • 1/3 cup yogurt
  • 2 tbsps dill
  • 1 tbsp lemon juice

Rinse the potatoes and steam for about 25 minutes, until tender. Preheat the oven to (approximately 400°F). Brush a baking sheet with oil.

Allow the potatoes to cool then peel and coarsely grate. Peel and finely chop the onions. Combine the grated potatoes, onions, egg, dill, parsley and cheese in a large bowl. Season with salt, pepper and nutmeg and mix well. Form the mixture into 12, uniform patties with wet hands. Place on the prepared baking sheet and bake for 25 minutes, until golden brown.

Whisk together the cream cheese, yogurt, dill, lemon juice and a pinch of salt until smooth. Remove the potato cakes from the oven and serve with the dill cream cheese.


Lemon Dijon Roasted Broccoli and Potatoes

Lemon Dijon Roasted Broccoli and Potatoes

Serves 4 | prep Time 10 minutes | Cook time 40 Minutes

  • 4 cups potatoes, chopped
  • 3 cups broccoli florets
  • 1/4 cup shredded Parmesan
  • 1/4 cup olive oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped green onions
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon minced garlic
  • salt and pepper to taste

Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil, spray with cooking spray.

Chop potatoes into small chunks, place in a large ziplock bag or bowl, set aside.

Combine olive oil, mustard, lemon juice, green onions, sugar, garlic, salt and pepper in a small mixing bowl or measuring cup. Toss the potatoes in 2/3 of the mustard mixture.

Sprinkle the parmesan on half of the baking sheet, sprinkle potatoes directly over parmesan. (leaving the other half of the baking sheet empty for your broccoli). Bake potatoes for 25-30 minutes.

In the same ziplock bag or bowl you tossed your potatoes in toss the broccoli with the rest of the mustard mixture.

After potatoes have roasted for 25-30 minutes remove from oven and lightly stir. Place the broccoli on the other side of the pan, put back in the oven for 7-10 minutes until broccoli is roasted.

Serve with lemon wedges.