Here are two potato recipes that are perfect for fall. The Melting Potatoes are guaranteed to be a huge hit with friends and family – crispy outside, soft and buttery inside, and so full of flavor! The German Potato Salad is perfect for Oktoberfest this time of the year – the bacony, oniony, mustardy vibe goes great with ribs or bratwurst on the grill.

This is Johnnie Raber’s last week of the season. He has both types of potatoes called for here. Other vendors including Norman Mullet Farm, Redwine Family Farm, Full Hand Farm, and Compean & Sons grow potatoes as well.

Melting Potatoes

recipe from Food Network Test Kitchen

Ingredients:

  • 4 tablespoons unsalted butter, cut into pieces
  • 2 teaspoons chopped fresh rosemary
  • 1/4 teaspoon crushed red pepper flakes
  • 2 lbs. Yukon gold type potatoes, sliced 1 inch thick
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups low-sodium chicken broth
  • 4 cloves garlic, smashed

Directions:

  1. Preheat the oven to 475 degrees F.
  2. Put the butter, rosemary and red pepper flakes in a large microwave-safe bowl. Microwave in 30-second intervals until the butter is melted, about 1 minute. Add the potatoes, 1 1/2 teaspoons salt and a generous amount of pepper and toss together.
  3. Put the potatoes in a 9-by-13-inch metal baking dish in a single layer (a glass baking dish should not be used at this temperature). Bake until the potatoes are a deep golden brown on the bottom, about 15 minutes. Flip and continue to bake until a deep golden brown on the second side, another 15 minutes.
  4. Add the chicken broth and garlic and continue to bake until the potatoes are soft and the liquid is almost completely reduced, about 15 minutes more. Transfer the potatoes to a serving platter. Makes 4 servings.

German Potato Salad

recipe by Bobby Flay at Food Network

Ingredients:

  • 3 pounds new potatoes
  • 1 yellow onion, quartered
  • 1/2 lb. bacon, diced
  • 1 large red onion, diced
  • 3/4 cup cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 cup canola oil or olive oil
  • Salt and freshly ground pepper
  • 8 green onions, thinly sliced
  • 1/4 cup chopped fresh parsley leaves

Directions:

  1. Preheat the grill to high. Place potatoes in a large pot with the yellow onion and cover with cold water. Cook, on the grates of the grill, (or on a burner), until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
  2. Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the red onion to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper.
  3. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste. Makes 8 servings.

Note: I love that he does this on the grill, but you can easily do it on a side burner or just on the stove in your kitchen. What fun though to do the whole meal outside enjoying the crisp fresh fall air!

For more Oktoberfest recipes, see our Recipe Archive!

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