CHILDREN’S RECIPE: Crispy Baked Potato Fingers with Tofu Ketchup
Potato Fingers:
Ingredients:
2 large Russet Potatoes, peeled
1 tbsp Olive Oil 
Sea Salt to taste

Method of Preparation:
Peel potatoes and reserve skins for soup recipe. Cut the potatoes into ½” fries. Toss with olive oil and bake on a sheet pan at 400F for 15 minutes. Remove potatoes from oven and place paper towel and season with fine sea salt. 

Tofu Ketchup:
Ingredients:
½ block Firm Tofu, dried and diced 
½  tsp Garlic Powder 
½  tsp Onion Powder 
½ tsp Paprika 
½  tsp Cayenne
1 tbsp Honey
1 tbsp Olive Oil 
1 tbsp Lemon, juice of

 
Method of Preparation:
Combine all ingredients in a blender and purée for 30 seconds until smooth and creamy. Serve in a ramekin with the fries. 

FAMILY RECIPE: Baked Potato Soup with Crispy Potato Skin and Hazelnut
Ingredients:
Potato Skins, from children’s recipe
2 tbsp Oil
Pinch of Salt
4 tbsp Butter, unsalted
1 cup Yellow Onion, chopped
¼ cup Shallot, sliced
2 cloves Garlic, sliced 
4 large Russet Potatoes, peeled and sliced
2 cups Water 
½ cup Heavy Cream
2 cups Low Fat Milk
1 cup Half and Half
1 tsp Kosher Salt, plus more to taste
½ tsp Garlic Salt, plus more to taste
½ tsp Black Pepper
1 tbsp Hazelnut Oil
½ cup Hazelnuts, toasted and chopped

Method of Preparation:
Take potato skins from the children’s recipe. Place on a baking sheet, add oil and salt and roast at 375F until golden brown and crispy; about 25 minutes. Sweat onions, shallots and garlic in butter without color. Cook gently for 10-12 minutes covered, stir occasionally. Add potatoes, water, half & half, heavy cream and milk and bring to a boil. Add the potato skins, reserve some for the garnish, and simmer until tender. Reserve some potatoes and purée soup. Place back into a saucepot and add the solid potatoes to create a chowder consistency. Transfer to a serving bowl and garnish with hazelnut oil, chopped hazelnuts and crispy baked potato skins.