Fresh Potatoes Denver CO

Local resource for fresh potatoes in Denver. 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.

Stapleton Farmers Market
7301 E. 29Th Avenue
Denver, CO
Tamarac Square Farmers Market
(303) 659-2785
7777 East Hampden Avenue
Denver, CO
The Market at Bel Mar
(303) 477-3900
Alaska Drive & Teller Street
Lakewood, CO
Wheat Ridge Farmers Market
(303) 659-2785
4262 Wadsworth Boulevard
Wheat Ridge, CO
Urban Farmers Market
The Denver Pavilions
Denver, CO
Old South Pearl Street Farmers Market
(303) 242-1032
1500 block of South Pearl Street
Denver, CO
Cherry Creek Valley International Farmers Market
710 S. Ash St.
Denver, CO
Old South Pearl Street Farmers Market
303-734-0718
1500 Block Of South Pearl Street
Denver, CO
Tamarac Square Farmers Market
303-659-2785
Tamarac Square
Denver, CO
Denver Civic Center Park Farmers Market
303-621-8081
Civic Center Park
Denver, CO

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    ...