Potato Fingers & Soup

CHILDREN’S RECIPE: Crispy Baked Potato Fingers with Tofu Ketchup
2 large russet potatoes
1T olive oil
Sea salt
1/2# firm tofu
.5t garlic powder
.5t onion powder
.5t paprika
1T honey
1T olive oil
1T lemon juice

Method of Preparation:
Potato Method: peel russet potatoes and square off using a knife until a perfect block. Reserve potato skin and trim for soup recipe.

Tofu Ketchup Method: combine all ingredients in a blender and purée for 30 seconds until smooth and creamy

Cut the potato into long 1/2 in thick rectangles. Toss with 1T of olive oil and bake on a sheet pan at 400 degrees for 15 minutes. Remove potatoes from the oven and place on a absorbent towel and season with fine sea salt.

FAMILY RECIPE: Baked Potato Soup with Crispy Potato Skin and Hazelnut

4 large russet potatoes, scrubbed
4 tbsp unsalted Butter
2 garlic cloves, sliced
1/4 cup chopped yellow onion
2 cups low fat milk milk
1 cup half and half
2 cups water
1 tsp kosher salt, plus more to taste
1/2 tsp garlic salt, plus more to taste
1/2 tsp black pepper
1/2c toasted and chopped hazelnuts
1T olive oil
1T roasted hazelnut oil

Method of Preparation:
Heat a large pot over low heat and melt the butter. Add the onions and garlic and season with salt. Cook gently for 20 minutes covered. Stir occasionally until very soft and translucent.

Preheat the oven to 375f. Peel and dice the potatoes into large evenly sized pieces. Toss the potato skins with olive oil, salt and pepper and roast until golden brown and crispy.

Add the half and half, water, diced potatoes, a little more salt and half the potato skins and simmer until the potato cubes are cooked thoroughly. Add the heavy cream and bring back to a simmer.

Transfer to a blender and purée until smooth. Place back into a sauce pot and boil. Transfer to a serving bowl and garnish with hazelnut oil, chipped hazelnuts and crispy baked potato skins.