Serves 6

This recipe was featured as part of Jill’s “Farmers Market” television segment on Fox Q13 morning news.

Ingredients

• 4 ½ cups fingerling potatoes, washed and halved
• 1 ½ cup sweet onion, 1 inch dice
• 1 Tablespoon olive oil
• hearty pinch of salt

Directions

1. Pre heat your oven to 400 degrees.
2. Toss the potatoes, onion, olive oil and salt together on a rimmed baking sheet lined with a sil-pat or parchment. Evenly spread out and bake for 20-25 minutes or until tender when pierced with a fork. In the mean time make the dressing.

Dressing

Ingredients

• ¼ cup mayonnaise
• 2 Tablespoons mascarpone
• 1 teaspoon sweet relish
• hearty pinch granulated garlic, salt and pepper

Directions

1. In a medium bowl mix all ingredients together thoroughly.
2. When potatoes are cooked and still warm, toss the potatoes with the dressing. Keep in the fridge until ready to serve.

Makes about 20-24 slices

Make Ahead: Up to 2 days ahead, follow steps 2, 3 and 5. Keep the potatoes and the sauce fridge, take of the fridge about 30 minutes before you want to cook them. Finish the recipe by following steps 4, 6-8.

Ingredients

• 3 Yukon gold potatoes (approx 2#) , about the size of a baseball
• 1 Tablespoon butter
• 2 Tablespoons Dijon mustard
• 2 Tablespoon stone ground mustard
• ¼ cup honey
• ¼ teaspoon smoked paprika
• ½ teaspoon granulated garlic
• 1/2 -3/4 teaspoon sea salt
• 1 teaspoon brown sugar
• 3 Tablespoons olive oil
• 1 cup parmesan, grated

Directions

1. Pre-heat your oven to 550 degrees.
2. Wash the potatoes and pierce several times with a fork. Place in the microwave for 8-10 minutes or until tender to the touch, set aside.
3. While the potatoes cool, in a small sauce pot over medium heat melt the butter, stir in the mustards and honey, season with a pinch or two of salt. Bring to a simmer, stir and remove from the heat.
4. Once potatoes are cool, slice into ¼ inch thick even slices and place on a parchment or sil-pat lined baking sheet. (you may need to use 2 pans to bake them all at one time))
5. In a small bowl mix the paprika, garlic, salt and brown sugar together.
6. Sprinkle evenly over the sliced potatoes.
7. Drizzle olive oil evenly over the potatoes and top with parmesan.
8. Bake on the top rack of your oven for 7-9 minutes, or until golden. Serve warm or at room temperature with golden honey mustard dip.

Serves 6-8

Ingredients

• 56 oz mix of red, purple and white potatoes, cut into 1 inch chunks
• 1/3 cup olive oil
• ½ cup crème fraiche
• ¼ cup mascarpone cheese
• 1 ½ cup blue cheese, crumbled
• 3 teaspoons apple cider vinegar
• ¼ cup green onions, minced
• ¼ cup Italian parsley, minced
• salt and pepper

Directions

1. Pre-heat your oven to 425.
2. Lay potatoes on a sil-pat or parchment lined baking sheet and toss with olive oil. Bake on the middle rack for 35-40 minutes or until fork tender.
3. Meanwhile, in a large bowl mix together the crème fraiche, mascarpone cheese, blue cheese and apple cider vinegar.
4. Place warm, cooked potatoes in a large bowl with the cheese mixture and toss together. Stir in the green onions, parsley and salt and pepper to taste. Keep in the fridge until ready to serve.

Ingredients

• 3 cups russet potatoes, peeled 1 inch cubes
• 2 cups granny smith apple, peeled, cored ½ inch cubes
• 1 Tablespoon butter
• 2 Tablespoons cream
• 2 cups Irish cheddar cheese, grated (I like Dubliner cheese)
• Pinch of salt

Directions

1. Place potatoes and apples into a medium pot, cover with cold water. Bring to a simmer over medium high heat, simmer for about 10-15 minutes or until potatoes are fork tender.
2. Drain out the water and add the butter, cream and mash.
3. Once most of the large lumps are gone stir in the cheese and add salt to taste.
4. Keep the lid on until ready to serve. Reheat over low heat stirring occasionally.

Makes 16 Large or 32 Small Potato Skins
Get ready for Kickoff with two varieties of my delicious potato skins, Chilli and Cheese and Bacon and Blue Cheese, two fun twists on the classic appetizer.

Follow along with Jill. Click here to watch a Make Ahead Meals web segment for this recipe.

Ingredients

• 8 large or 16 small russet potatoes, washed
• 7 slices of bacon
• 2 Tablespoons brown sugar
• pinch cayenne pepper
• 2 cups mascarpone
• 1 cup blue cheese, crumbled
• 2 cups chili, canned
• 2 cups Cheddar cheese, shredded
• 1/3 cup Sour cream
• 1/4 cup Chives

Directions

1. Pre heat your oven to 375°.
2. Pierce potatoes with a fork and bake on a baking sheet for 1-1 1/2 hours or until easily pierced with a fork.
3. Remove from the oven and set- aside until cool enough to handle.
4. Lay bacon strips on a baking sheet lined with Sil Pat or parchment paper.
5. Mix together brown sugar and cayenne.
6. Sprinkle brown sugar over bacon.
7. Bake for 12-16 minutes or until crispy. Remove from the oven and set-aside.
8. Once the potatoes have cooled, slice each one in half length-wise.
9. With a spoon scoop out most of the inside, leaving a 1/4inch rim left with the skin, reserve the scooped out potato for later mashed potatoes.
10. Remove from the oven and fill each one with 1 Tablespoon mascarpone (1 1/2 tablespoons for large potatoes).
11. Top half of them evenly with blue cheese and cut up the bacon and crumble the cooked bacon over the blue cheese.
12. Evenly fill the remaining potatoes with the chili and top with cheddar cheese.
13. Place filled potatoes back in the 375° oven and allow the cheese to melt, about 5-7 minutes.
14. Remove from the oven top both with scallions and the chili ones with sour cream.