Savitsky Farm / Blog / Potatoes


Posted on by Lauren Hickey


Did you know potatoes are related to peppers, tomatoes, tobacco and eggplant? The nightshade family includes many medicinal plants as well as staple crops, such as potatoes. Although potato tubers aren’t naturally toxic like some nightshades, the green leaves and green skins of tubers exposed to the light are toxic. It’s easy to get bored of the monotony of mashed, baked, and fried potatoes, but here are a few recipes to help you embrace the full potato potential!


Papitas Chambray al Cilantro

* This is a great recipe to use your tiny potatoes


  • 2 cups small red/white potatoes

  • Salt to taste (optional)

  • 1/4 cup olive oil

  • 20 sprigs cilantro, leaves

  • 1 clove garlic

  • 1 green serrano chile, or to taste

  • 1 lemon, juice

  • 1 teaspoon chicken bouillon

  1. Cook the potatoes a pot of boiling salted water until soft and can be easily pierced with a toothpick. Then drain.

  2. Heat the oil in a skillet over medium-high heat and fry the potatoes until the skins begin to wrinkle.

  3. Blend the cilantro leaves along with garlic, serrano chile, lime juice, bouillon and 3/4 cup water. Pour this sauce over the potatoes and cook, stirring occasionally, until the sauce thickens green and potatoes are to taste.

  4. Serve as an appetizer or as a side dish.


Potato, Onion, Cabbage Stew


  • 6 tablespoons unsalted butter

  • 3 medium leeks, thinly sliced or 2 medium onions, diced

  • 1 medium green cabbage, shredded

  • 2 garlic cloves, finely chopped

  • 2 medium white, peeled and diced

  • 2 medium red potatoes, peeled and diced

  • 2 cups chicken or vegetable stock

  • 2 ½ teaspoons kosher salt

  • Thyme, basil, and parsley to taste

  • Black pepper to taste

  • Grated Parmigiano-Reggiano, to serve


  • Melt the butter in a large pot over medium-high heat, add the leeks/onions and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until cabbage begins to caramelize, about 10 minutes.

  • Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the desired consistency. Season with black pepper and serve, topped with cheese.

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