Peter Pahk
"The certified Organic Klamath Pearl potato is one of my favorite spuds. It
is very verasitle; it can be used for mashing, roasting ,boiling, frying,
salads... anything your imagination allows. As another benefit the
packaging is attractive and functional. It is one of the the most delicious
potatoes you'll ever eat!!"
Leif Benson
Klamath Pearl:
"These tender new potatoes have a bright snappy skin and creamy center, they
are very forgiving when boiled for longer periods of time retaining their
textural integrity and flavor. Hint: Boil Klamath pearls until very tender
remove from heat then slightly crush into a flat cake shape with a potato
masher then Brown in pan with olive oil or butter, add chicken stock and
parsley cook until absorbed."
Purple Fiesta:
"These fast cooking delicate potatoes are best when roasted with olive oil
or boiled whole for a vibrant skin on mashed, add your favorite herbs and
spices. Hint: works well with Oregon Blue cheese and smoky bacon...Also
Makes a terrific Purple Potato puree hot soup with Horseradish Creme Fraiche
and chives."
Bix, Executive Chef, Bruce Hill
"We use Klamath Pearls in our featured potato pillow recipe. I like the texture (fluffy not mushy) better than the variety we used previously."
Chez Panise
"I tried them roasted in a pan with herbs and a little oil and water and peeled and boiled. I liked them both ways. We only buy organic and we buy local potatoes when he can get them. However I will buy and use your organic potatoes in the summer months when he cannot get local potatoes."
Jianna, Chef Nate Lindt
"We served Klamath Pearl potatoes cut in half and roasted with steaks. I like the small sizes."
Masa's, Chef Sean O'Toole
"I roasted them and liked them because the skin got crisp and the flesh stayed firm (unlike Yukon Golds that tend to get mushy)."
Rubicon, Chef Dennis Leary
“This is an excellent potato that has a pure color and flavor the best way to cook it is half peeled and roasted”. Leary prefers the C size.
Oliveto, Chef Paul Canalis
"We tried the Klamath Pearls boiled, roasted, fried, and mashed. I like the fast cooking. We made two big discoveries; the potato puffs up! While it looks and feels like a baby salad potato- when you score and squeeze, it puffs and fluffs like a russet. The starches don't break down into a paste like most small potatoes do when used this way. Our second discovery was perhaps the best way to cook it. It is an extraordinarily good potato when pre-boiled to bring sugars to the surface, and then fried to caramelize them. This produces a complex sweet flavor and a nice texture and color that are different and better than any other I have tried."
McGrath’s Fish Houses, Executive Chef Alan Brines
"We featured Klamath Pearl Potatoes with a Fresh Halibut dish and was extremely pleased with the flavor, versatility, and the consistent quality."
"We are planning another exciting seafood dish accompanied by Klamath Pearl Potatoes at all McGrath’s restaurants in the Portland/Vancouver, Willamette and Rogue Valley areas."
Premium Organic Potatoes
Klamath Basin Growers add Organic Purple Fiesta
Press Release (2003)
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