Recipe Page - Potato Topper

Roasted Zucchini with Potato Topper

• 3 zucchini (1 ½ pounds)
• 1 onion
• 2 tablespoons olive oil
• 2 tsp Backyard Patch Potato Topper 
• ½ teaspoon salt

Preheat oven to 450 degrees. Quarter and cut zucchini into 1 ½-inch chunks. Thinly slice onion. On a rimmed baking sheet, toss zucchini and onion with oil, herbs and salt. Roast 30 minutes, tossing halfway through. Serve.

Herbed Pork Chops

• 4 boneless pork loin chops (4 ounces each)
• 2 teaspoons lemon juice
• 2 tablespoons chopped fresh parsley
• 1 1/2 teaspoon Backyard Patch Potato Topper

Sprinkle pork chops with lemon juice. In a small bowl, combine the parsley, and herb seasonings; rub over chops. Grill, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

Potato Topper Potato Soup This soup is a great way to use up leftover potatoes.

Peel and chop 2-3 potatoes, and sauté them in a pot with a small amount of butter or oil. Add 2 cups of chicken or vegetable broth, and bring to a boil. Reduce the heat and simmer for about 15 minutes. Remove from heat and blend the soup with an immersion blender. Stir in 2 Tablespoons of BYP Potato Topper and season with salt and pepper to taste.

Breaded Fish in a Hurry

This recipe is flexible enough you can use any number of Backyard Patch seasonings to create it including, Seafood Seasoning, Poultry Seasoning, Rainbow Soup Mix, Butter N Cheese herb mix or as we have here the special roasted potato blend my husband created Potato Topper.

• 5 5 to 6 oz. Fish filets
• 4 Tbls. Melted butter
• ½ cup saltine cracker crumbs
• ½ cup parmesan cheese
• 1 1/2 tsp. Backyard Patch Potato Topper Herb Mix

Preheat oven to 550 degrees.  On a dinner plate with a lip mix the cracker crumbs, cheese and herbs.  Dip the fish in butter and then roll in crumb mixture.  Place the fish in a baking dish and bake at 550 degrees for 15 minutes then broil for 3 to 5 minutes to nicely brown the fish, if desired.

Potato skin curls with herbs  

These crisp shards of potato skin are cooked in oil infused with the season’s freshest herbs. The longer you leave the oil to infuse, the more intense the flavors. You’ll need only the potato skins for this recipe; save the flesh for potato salad or mashed potatoes.

• 1 cup canola oil
• 1 pkg. Backyard Patch Potato Topper
• 1 lb. medium Yukon Gold potatoes, washed and dried well 
  
• Kosher salt and freshly ground black pepper

In a 4-quart saucepan, combine the oil and 3/4 of the herbs. Warm over low heat until the herbs begin to sizzle, 3 to 5 minutes. Fry for 2 to 3 minutes more, then remove the pan from the heat and let the oil cool completely.

Heat the oven to 200°F. Using a paring knife, peel the potato skins about 1/4 inch thick and 3 inches long.  Strain the herb oil through a fine sieve and discard the herbs. Return the oil to the pan, put a deep fat/candy thermometer in the oil, and set the pan over medium heat until it reaches 365°F. If the potato skins were soaked in water, drain and blot them dry. Working in batches to avoid overcrowding the pan, fry the peels until golden and puffed, 5 to 7 minutes. With a slotted spoon, transfer the peels to a wire rack set on a large rimmed baking sheet; keep the curls warm in the oven. Repeat with the rest of the curls.

Discard the oil once cool. Toss the remaining herbs with potato curls and season with salt and pepper to taste. Serve immediately.