Fresh Potatoes Birmingham AL

Local resource for fresh potatoes in Birmingham. Includes detailed information on local markets that provide access to potatoes and other produce, as well as advice and content on recipes using fresh potatoes.

East Lake Farmers Market
(205) 836-3201
7753 First Avenue, South; East Lake United Methodist Church
Birmingham, AL
Park Place Market
(205) 313-4120
20th Street North, at Park Place
Birmingham, AL
Fresh Market at Ross Bridge
(205) 680-5372
4000 Grand Avenue
Hoover, AL
Mt. Laurel Farmers Market
(205) 408-8696
5 Mt. Laurel Avenue
Birmingham, AL
Center Point Parkway Market
(205) 853-9711
2209 Centerpiont Pkwy; Southside parking lot of City Hall
CenterPoint, AL
Pepper Place Market
(205)3134120
2829 2nd Avenue, South
Birmingham, AL
Jefferson County Truck Growers Association
(205) 251-8737
414 West Finley Avenue
Birmingham, AL
Valleydale Farmers Market
205-868-4575
4601 Valleydale Rd.
Birmingham, AL
Riverchase UCM Market
(205)987-4030
19353 Old Mongtomery Highway
Birmingham, AL
Helena Market Days
(205) 296-6153
4151 Helena Road
Helena, AL

Funeral Potatoes

Image: 

Summary

Yield8
Prep Time1 hour
Recipes Potato

Description

This classic casserole just happens to also be a best seller at the Cracker Barrel Restaurants as their Hashbrown Casserole, you can make this wonderful side dish, you don’t even need to be an experienced cook to make this dish, it is easy.

Ingredients

  • 2 pounds frozen Hash Browns

  • 8 ounces Sour cream

  • 1 can Cream of Chicken Soup

  • 1/4 cup butter or margarine

  • 1/2 cup chopped onion

  • 2 cups grated Colby Cheese, Cheddar or other Cheeses can be substituted

Instructions

Place potatoes in a greased 9×13 inch pan. Season with salt and pepper. Melt butter in the microwave. In a bowl add minced onions, sour cream, and cream of chicken soup, and melted butter. Mix these items together. Pour soup mixture over potatoes; sprinkle with Cheddar Cheese. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt.

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Roasted Organic Heirloom Potatoes with Fresh Herb Pesto View More
Written by Laura Klein   

Serves 4-6 people

Ingredients:

3 pounds of small multi-colored new potatoes such as purple Peruvian potatoes, pee wee red thumbs and fingerlings, cut into quarters
1/2 cup organic herb pesto
Salt and pepper to taste

Method:

Preheat oven to 425°. Once oven is heated, heat two baking sheets in oven for 20 minutes (this will give your potatoes a nice golden textured finish). Reduce heat to 400°.

In the meantime, toss the potatoes in 1/4 cup of the herb pesto and generously season with salt and pepper.

Remove heated pans from the oven and spread potatoes in an even layer on the baking sheets. Roast potatoes until golden brown and tender about 20-25 minutes. Toss potatoes in remaining 1/4 cup of herb pesto and taste for seasoning.

Serve hot.

Written by Laura Klein    ...