Roche Bros. has made daily trips to the New England Produce Center in Chelsea every day since we opened in 1952. Our buyers hand-select the freshest produce and deliver it directly to each store, alongside local offerings and fresh cut fruit.
Produce Specialists, Sudbury
14 & 17 Years of Service
No one can argue with potatoes at any meal. At every dinner or potluck, it’s the potatoes that are first to go, and everyone wants some home fries with breakfast and French fries with dinner.
With Potato Lover’s Month coming in February, there’s no better time to find a new way to cook this delicious comfort food (or bring it home Twice-Baked from Roche Bros. Kitchen).
Here are five of our favorite ways to cook them:
The ideal Superbowl snack and finger-food for any gathering of friends – with melting cheese, smoky bits of bacon and creamy sour cream – potato skins are one of the most fun ways to enjoy this versatile vegetable.
To get them just right, roast potatoes in the oven. Russets are the best for the purpose. After they cool, cut them in half and scoop out the potato, leaving round a ¼ inch inside. (Save the rest!)
Brush with oil, season with salt and pepper and broil for a few minutes until the potato turns golden brown.
Add shredded cheese and melt. And then add sour cream, chives, and really whatever other vegetables or meats you desire!
Great for anything from a casual barbecue to a fancy steak dinner, mashed potatoes are a favorite side dish that steals the show. Take the rest of the potato flesh from the potato skins and make mashed potatoes!
Use Russet potatoes or Yukon gold for smooth mash, or try red potatoes with the skins on for a burst of color.
Keep the texture just right by using a ricer for smooth potatoes and a hand-held potato masher for chunkier ones. Take care not to over-mash or they’ll lose their fluffy texture and become gummy!
Stay classic with loads of fresh butter, cream and salt. Make a tangy, cheesy mash with cheddar and buttermilk. Substitute some cream for milk or yogurt to lighten things up a bit. Or give your mash a zing with horseradish and/or roasted garlic.
Also a restaurant-quality potato side you can make at home to serve with steak, fish or chicken, roasting potatoes in the oven is a cinch. Cut them up, toss with oil, salt, pepper and your favorite fresh or dried herbs or other spices. Then roast them in the oven at 400 degrees F. Simple and full of flavor!
Serving up the best qualities both a whole baked potato and roasted potatoes in the same moment, making “hasselback” potatoes is the best thing we have done with the popular tuber in a long time.
What exactly is a “hasselback” potato? All you have to do is slice a whole potato to look like a fan or an accordion – be careful not to go all the way through so it stays together on the bottom side! Cutting it this way allows the potato to turn crisp and golden on both sides with a tender inside. Plus, it’s just beautiful.
Drizzle oil and butter on top and add some chives or other herbs for color.
Make your own French fries! Slice them thin and deep-fry them. Double-fry to make them crispy. (They’ll be crispier if you soak them in water first to remove the excess starch.)
Or bake them in the oven with oil and salt. The key to French fries is keeping it simple.
Don’t forget the ketchup!