Recipes Potato side dishes that are more popular, more profitable.

Recipes Potato side dishes that are more popular, more profitable. EVERYTHING YOU NEED.

TM TABLE OF CONTENTS Lobster Mashed Potatoes...3 Sweet Potato Goat Cheese Puffs...4 Wasabi Mashed Potatoes...5 Potato Pierogies...6 Chicken-Fried Crunch Potato Wedges...7 Roasted Maple and Thyme Potatoes...8 Aloo Palak...9 Potato and Black Bean Mini-Burgers...10 Cheesy Burger and Hashbrown Pie... 11 Ham and Potato Croquettes...12 Irish Guinness Beef Stew...13 Thai Curry Potatoes...14 Breakfast Pizza...15 Goat Cheese Potatoes Au Gratin...16 Littleneck Clams with Sliced Potatoes...17 Parmesan Hasselback Potatoes...18 Product Specifications...19 It s easy to prepare on-trend, memorable, profit-making potato side dishes. Potatoes are the #1 side dish in foodservice *, so why not make the most of their popularity? The Simply Potatoes Center Your Sides program lets you do that easily and profitably, by adding signature potato side dishes to your menu. The result? Unique, memorable potato side dishes that patrons want, will remember, and return for. Plus, 80% of consumers said they d pay more for side dishes like these. Add stand-out side dishes and profitability to your menu with signature Center Your Sides potato side dishes. *U.S. Potato Board Datassential June 2011 Consumer Omnibus Guiness Beer is a registered trademark owned by Diago. 2

LOBSTER MASHED POTATOES SIMPLY POTATOES HOME-STYLE MASHED POTATOES #15750 YIELD: 4 servings Simply Potatoes Home-Style Mashed Potatoes #15750 butter, melted garlic, roasted, chopped lobster meat, cooked, chopped 14 oz. 1 Tbs. 3 cloves 2 oz. 1. Heat mashed potatoes as instructed. 2. Place hot mashed potatoes into medium bowl. 3. Add melted butter, roasted garlic and lobster. Mix. 4. To prepare 1 serving, scoop 4 oz. hot lobster mashed potatoes onto plate. For a unique presentation, put potatoes into a pastry bag and pipe out. For another option, substitute lobster with cooked lump crab. Use any Simply Potatoes mashed variety with this recipe. 3

SWEET POTATO GOAT CHEESE PUFFS SIMPLY POTATOES SWEET POTATO MASHED POTATOES #17700 PAPETTI S EASY EGGS LIQUID WHOLE EGGS #91200 YIELD: 4 servings Simply Potatoes Sweet Potato Mashed Potatoes #17700 Papetti s Easy Eggs Liquid Whole Eggs #91200 goat cheese all-purpose flour fresh rosemary, minced, divided grated Parmesan cheese, divided kosher salt ground black pepper bread crumbs 16 oz. ½ cup 3 oz. ¼ cup 1 tsp. 6 oz. 1 tsp. ¾ cup 1. Preheat deep fryer to 350º F. 2. In medium bowl, combine mashed sweet potatoes, goat cheese, flour, rosemary, ½ cup Parmesan cheese, salt and pepper. Blend until creamy and smooth. 3. Cover. Refrigerate 20-25 minutes. Potato mixture will be soft. The colder it is, the more firm it will be. Work with cold potatoes. 4. Using small melon scoop (about 1), scoop potato mixture into 40-48 balls. Place balls on sheet trays. Refrigerate until ready to cook. 5. Place eggs in medium bowl. 6. In another medium bowl, combine bread crumbs, remaining rosemary and remaining ¼ cup Parmesan cheese. Mix. 7. Prepare about 5 puffs at a time. Drop balls into egg. Coat potato balls completely. 8. Move balls to bread crumbs. Roll them until fully covered. 9. Place coated potato balls in hot deep fryer. Cook about 1-2 minutes, or until golden brown and hot in center. 10. Remove puffs from fryer and drain. Serve immediately. Serve as an appetizer or signature side. Use any Simply Potatoes mashed variety with this recipe. 4

WASABI MASHED POTATOES SIMPLY POTATOES HOME-STYLE MASHED POTATOES #15750 YIELD: 8 servings Simply Potatoes Home-Style Mashed Potatoes #15750 butter wasabi powder 2 lbs. 8 Tbs. 1 Tbs. 1. In mixing bowl, combine butter and wasabi powder. Cream until wasabi is well incorporated. 2. Scrape wasabi butter onto piece of plastic wrap. Form the mixture, in the plastic wrap, into log of 1½ diameter. Wrap. Refrigerate until serving. 3. To serve, heat mashed potatoes as instructed. 4. Scoop 4 oz. mashed potatoes onto plate, forming small well in top center. 5. Place 1 Tbs. slice of wasabi butter into well. 6. Serve immediately. Use any Simply Potatoes mashed variety with this recipe. 5

POTATO PIEROGIES SIMPLY POTATOES DELUXE MASHED POTATOES #15770 PAPETTI S EASY EGGS LIQUID WHOLE EGGS #91200 YIELD: 4-5 servings Simply Potatoes Deluxe Mashed Potatoes #15770 Papetti s Easy Eggs Liquid Whole Eggs #91200 sour cream cream cheese farmer s cheese pierogi dough water oil or butter, divided 16 oz. 1 /8 cup 2 Tbs. 4 Tbs. 4 Tbs. 16 oz. 1 /8 cup 8 Tbs. 1. Bring large pot of salted water to rolling boil. 2. In medium bowl, combine mashed potatoes, sour cream, cream cheese and farmer s cheese. Mix to combine. Reserve. 3. On floured surface, roll out pierogi dough to 1 8 thickness. With 3½ round cutter, cut out circles. 4. In small bowl, combine eggs and water. Mix well. With pastry brush, apply thin layer of egg wash around edge of circle. 5. Drop 1 Tbs. potato mixture on pierogi circle. Fold in half, to create half-moon shape. 6. Crimp edges of pierogi with fork to seal edges. Set aside. Repeat with remaining circles and filling. Place on sheet trays. Refrigerate until ready to cook. 7. Place pierogi, one at a time, into boiling water. Simmer 3-5 minutes, or until they float. Remove and drain well. 8. To prepare 1 serving, add 2 Tbs. butter or oil to nonstick skillet. Heat over medium heat. 9. Add 4-5 pierogi to hot butter. Brown each side, approximately 2-4 minutes, or until golden brown. 10. Serve hot immediately. Serve with a variety of dipping sauces. Great as an appetizer or signature side. Use any Simply Potatoes mashed variety with this recipe. 6

CHICKEN-FRIED CRUNCH POTATO WEDGES SIMPLY POTATOES SMALL RED SKIN WEDGES #12587 YIELD: 4 servings Simply Potatoes Small Red 1 lb. 8 oz. ground cayenne pepper ¾ tsp. Skin Wedges #12587 all-purpose flour 2¼ cups kosher salt to taste cornstarch ¾ cup ground black pepper to taste baking soda ¾ tsp. onion powder 1 buttermilk 1½ cups garlic powder 1 ketchup 6 Tbs. dried oregano 1 chipotle peppers in adobo sauce, 2 Tbs. 1. Preheat deep fryer to 375º F. minced, with sauce 2. In microwave-safe bowl, combine potato wedges, salt and pepper. Cook on High 2 minutes, or until slightly soft in center. 3. In medium bowl, combine onion powder, garlic powder, oregano, cayenne pepper, flour and cornstarch. Blend well. 4. In another medium bowl, combine baking soda and buttermilk. Mix until blended. 5. In small bowl, combine ketchup and chipotle in adobo sauce. Stir and set aside. 6. When potatoes are slightly soft, dredge in flour mixture, 5-6 at a time. 7. Dip floured potatoes in buttermilk mixture. 8. Dredge again in flour mixture. Shake off any additional flour. Set aside on baking sheet. Repeat with remaining potatoes. 9. Place potatoes in hot deep fryer. Cook 2-4 minutes, or until golden brown. 10. Remove from fryer and drain. 11. Serve hot with chipotle ketchup sauce for dipping. Great with a variety of dipping sauces. Serve as an appetizer or signature side. Use any Simply Potatoes red skin wedge variety with this recipe. 7

ROASTED MAPLE AND THYME POTATOES SIMPLY POTATOES QUARTERED RED SKIN WEDGES #12590 YIELD: 4 servings Simply Potatoes Quartered Red Skin Wedges #12590 extra virgin olive oil maple syrup dried thyme kosher salt 16 oz. 1 Tbs. ¼ cup 1 tsp. 1. Preheat oven to 350 F. 2. In medium bowl, combine potatoes, oil, maple syrup, thyme and salt. Toss until potatoes are coated. 3. Place potatoes in baking pan or half hotel pan. Place in hot oven. Bake 15 minutes. 4. Turn potatoes. Bake additional 15 minutes, or until potatoes are tender. Remove from oven. 5. Serve immediately. For another option, substitute thyme with rosemary. Use any Simply Potatoes red skin wedge variety with this recipe. 8

ALOO PALAK SIMPLY POTATOES SMALL RED SKIN WEDGES #12587 YIELD: 4 servings Simply Potatoes Small Red Skin Wedges #12587 canola oil fresh baby spinach, chopped fresh garlic, minced fresh ginger, minced serrano pepper, seeds and stem removed, chopped kosher salt, divided heavy cream water butter turmeric powder ground cumin garam masala ground coriander 16 oz. 1 2½ cups 2 cloves 2 Tbs. 2 Tbs. 1 tsp. ¼ cup ¼ cup 4 Tbs. 1 tsp. 1. In 10 nonstick sauté pan, heat oil over medium heat. Add spinach, garlic, ginger and serrano pepper. Sauté 5 minutes, or until ingredients are tender. 2. Transfer mixture to bowl of food processor. Add salt, cream and water. Pulse to blend. Reserve spinach purée. 3. In same sauté pan, melt butter over medium heat. Add potatoes and remaining salt. Cook 15 minutes, stirring occasionally. 4. After 15 minutes, add turmeric, cumin, garam masala and coriander. Cook additional 10 minutes, or until potatoes are tender. 5. Add spinach purée to potatoes. Simmer 2 minutes, or until hot. Serve. Great side to any Indian-inspired entrée. Use any Simply Potatoes red skin wedge variety with this recipe. 9

POTATO AND BLACK BEAN MINI-BURGERS SIMPLY POTATOES SHREDDED HASH BROWNS #15100 PAPETTI S EASY EGGS LIQUID WHOLE EGGS #91200 YIELD: 4 servings Simply Potatoes Shredded Hash Browns #15100, divided Papetti s Easy Eggs Liquid Whole Eggs #91200 quick-cooking oats canned black beans, drained, rinsed, dried on paper towels, divided yellow onions, caramelized 2 oz. 1 Tbs. 1 /3 cup 3 oz. 1 oz. button mushrooms, 1 oz. sautéed, drained Dijon mustard garlic powder ¼ tsp. ground black pepper to taste kosher salt ¾ tsp. cooking spray as needed mini burger buns 4 1. Preheat oven to 375º F. 2. Place quick-cooking oats in food processor. Grind to fine consistency. Reserve in small bowl. 3. In food processor, combine 1 oz. hash browns, 1 oz. black beans, caramelized onions, sautéed mushrooms, Dijon mustard, garlic powder, pepper and salt. Grind to chunky paste. 4. Transfer mixture to large mixing bowl. 5. Fold in quick-cooking oats, remaining 1 oz. hash browns, remaining 2 oz. black beans and the eggs. Let mixture rest at least 15 minutes at room temperature. 6. Divide mixture and form into 4 round patties. 7. Heat nonstick skillet over medium heat. Spray with cooking spray. 8. Add patties to pan. Sear patties about 2-3 minutes each side, or until golden brown. 9. Transfer patties to parchment-lined baking sheet. Place in hot oven. Bake patties 8-10 minutes, or until they are firm and cooked through. Remove from oven. 10. To serve, place 1 burger in mini-burger bun. Garnish as desired. Create sandwich build of choice using a variety of toppings and bread carriers. Great as a sharable appetizer or late night snack. Use any Simply Potatoes shred variety in this recipe. 10

CHEESY BURGER AND HASHBROWN PIE SIMPLY POTATOES SPECIAL CUT HASH BROWNS #30001 YIELD: 8 servings Simply Potatoes Special Cut Hash Browns #30001 ground beef, 85% lean kosher salt, divided ground black pepper, divided garlic powder ketchup 1 lb. 8 oz. 1 lb. 2 tsp. 2 Tbs. yellow mustard onion, diced, caramelized shredded Cheddar cheese cream of chicken soup sour cream butter, melted 1 Tbs. 1 medium 8 oz. ½ cup 1½ cups 1½ cups 1. Preheat oven to 350º F. 2. Place ground beef in nonstick skillet over medium heat. Crumble and cook until browned. Add 1 tsp. salt, ¼ tsp. pepper and garlic powder. Mix well. 3. Drain meat. Transfer to medium bowl. 4. Add ketchup, mustard and caramelized onions to meat. Mix well. Set aside. 5. Place hash browns in large bowl. Add Cheddar cheese, cream of chicken soup, sour cream, melted butter, remaining 1 tsp. salt and remaining ¼ tsp. pepper. 6. Mix hash brown mixture with clean hands or rubber spatula until well blended. 7. Grease 9 round cake pan. Place half of hash brown mixture in pan. Flatten hash browns into even layer, covering bottom of pan. 8. Evenly spread ground beef mixture over hash browns. 9. Top with remaining hash browns. Spread in even layer, completely covering beef mixture. 10. Place pan in hot oven for 1 hour and 25 minutes, uncovered. Slice pie into 8 wedges. 11. Serve one slice with drizzle of ketchup. Serve with side of scrambled eggs. Use any Simply Potatoes shred variety in this recipe. 11

HAM AND POTATO CROQUETTES SIMPLY POTATOES SHREDDED HASH BROWNS #15100 PAPETTI S EASY EGGS LIQUID WHOLE EGGS #91200 YIELD: 4 servings Simply Potatoes Shredded 16 oz. fresh parsley, minced 4 Hash Browns #15100 all-purpose flour, divided 2 Tbs. + ¾ cup Papetti s Easy Eggs Liquid 1 cup plain bread crumbs 1 cup Whole Eggs #91200, divided red bell peppers, roasted 6.25 oz. mozzarella cheese, low-moisture 4 oz. lemon juice 1 Tbs. Parmesan cheese, finely shredded 4 oz. kosher salt to taste Serrano ham, small-diced 3.5 oz. ground black pepper to taste 1. Preheat deep fryer to 350º F. 2. In medium bowl, combine hash browns, mozzarella cheese, Parmesan cheese, Serrano ham, parsley, ¼ cup eggs and 2 Tbs. flour. Mix well to combine. 3. Cover with plastic film. Refrigerate 20 minutes. 4. Place remaining ¾ cup flour in medium bowl. 5. Place remaining ¾ cup eggs in another medium bowl. 6. Place bread crumbs in third medium bowl. 7. Remove potato mixture from refrigerator. Scoop about 2 oz. of potato mixture; form into log about 2½ long. Repeat with remaining potato mixture to make 14 croquettes. 8. Thoroughly dredge each croquette in flour. 9. Dip croquette in eggs. Coat thoroughly. 10. Move to bread crumbs. Roll until fully covered. Transfer to parchment-lined sheet pan. 11. Drop 3-4 croquettes into hot deep fryer. Cook about 2-3 minutes, or until outside is golden brown and interior is hot. Repeat with remaining croquettes. 12. Prepare red pepper coulis. Blend roasted red bell peppers and lemon juice until very smooth. Strain sauce through fine mesh sieve; season to taste with salt and black pepper. Reserve. 13. Serve hot croquettes with red pepper coulis for dipping. Perfect served as a small bite for a large crowd. Use any Simply Potatoes shred variety with this recipe. 12

IRISH GUINNESS BEEF STEW SIMPLY POTATOES EXTRA LARGE RED SKIN DICED POTATOES #32001 YIELD: 4-5 servings Simply Potatoes Extra Large 8 oz. Red Skin Diced Potatoes #32001 all-purpose flour 1 Tbs. salt, divided 1 tsp. ground black pepper 1 /8 tsp. beef stew meat, 1 cubes 16 oz. butter 1 Tbs. yellow onions, chopped ¾ cup carrots, chopped ½ cup tomato paste 1 Tbs. garlic, minced 1 clove Guinness stout beer 7.25 oz. water ¼ cup fresh thyme sprig 1 1. Preheat oven to 300 F. 2. In medium bowl, combine flour, salt and pepper. Dredge beef cubes in flour mixture. 3. Melt butter in sauté pan over high heat. Add meat; sear on all sides. 4. Remove meat from sauté pan. Transfer to half-pan or casserole dish. 5. Add onions and carrots to sauté pan. Cook over medium heat 2 minutes. 6. Add tomato paste and garlic to sauté pan. Cook additional 2 minutes. 7. Transfer vegetable mixture to casserole with meat. 8. Deglaze sauté pan with beer and water. Bring to boil. 9. Pour beer mixture over meat and vegetables in casserole. Cover. 10. Place covered casserole in hot oven. Cook 30 minutes. Remove from oven. 11. Add potatoes and thyme sprig. Cover. 12. Return to oven. Cook 40 minutes, or until meat is fork-tender. 13. Remove from oven. Season with remaining of salt. 14. Serve hot. Perfect as a side dish in a cup or bowl-sized entreé. Use any Simply Potatoes red skin diced variety with this recipe. 13

THAI CURRY POTATOES SIMPLY POTATOES 5/8 SOUTHERN STYLE DICED POTATOES #15110 YIELD: 4 servings Simply Potatoes 5 /8 Southern Style Diced Potatoes #15110 vegetable oil yellow curry paste carrots, sliced into ½ rounds onion, medium-diced red bell pepper, 1 pieces coconut milk water fresh basil leaves, chiffonade, divided fresh cilantro, chopped 12 oz. 1 tsp. 2 oz. 1 cup 2 oz. 1.5 oz. ¾ cup ½ cup 1 Tbs. plus garnish to taste 1. Heat oil in heavy pot over medium heat. 2. Add yellow curry paste. Cook and stir until fragrant, about 30 seconds. 3. Add carrots, onions and bell peppers. Cook about 7 minutes, or until onion is translucent. 4. Add potatoes, coconut milk and water. Bring to boil. 5. Reduce heat to simmer. Cook about 17-20 minutes, or until potatoes are tender, stirring occasionally. 6. Stir in 1 Tbs. basil. Remove from heat. 7. Divide curry among 4 bowls. 8. Garnish with remaining basil and cilantro. Serve hot. Use any variety of curry to suit your customers taste. Use any Simply Potatoes diced variety with this recipe. 14

BREAKFAST PIZZA SIMPLY POTATOES 5/8 SOUTHERN STYLE DICED POTATOES #15110 PAPETTI S PASTEURIZED SHELL EGGS #86990 YIELD: 4 servings Simply Potatoes 5 / 8 Southern Style Diced Potatoes #15110 8 oz. Papetti s Pasteurized Shell Eggs #86990, fried 4 olive oil 1 Tbs. fresh rosemary, minced 1 tsp. chorizo gravy, heated 1 cup par-baked pizza crust, 12 1 shredded Cheddar cheese 4 oz. 1. Preheat oven to 450º F, or to temperature indicated on crust instructions. 2. In small pan over medium heat, heat olive oil. Add potatoes. Sprinkle with rosemary. Fry until potatoes are golden brown. 3. Spread chorizo gravy on pizza crust. 4. Top with fried potatoes. Sprinkle Cheddar cheese on top. 5. Place in hot oven. Bake 8-12 minutes (depending on crust instructions), or until cheese is melted. 6. Remove from oven. Top pizza with 4 fried eggs. Great base for any style eggs: poached, scrambled or fried. Perfect as a sharable breakfast item or as an entrée. Use any Simply Potatoes diced variety with this recipe. 15

GOAT CHEESE POTATOES AU GRATIN SIMPLY POTATOES ¼ SKIN-ON SLICED POTATOES #34000 YIELD: 12 servings Simply Potatoes ¼ Skin-On Sliced Potatoes #34000 yellow onions, sliced, caramelized goat cheese, crumbled heavy whipping cream kosher salt ground black pepper 1 lb. 8 oz. 16 oz. 4 oz. ¾ cup ¼ tsp. 1. Preheat oven to 400 F. 2. In 2 half-pan, cover bottom with caramelized onions. 3. Shingle potato slices over onions. 4. Sprinkle goat cheese evenly over potatoes. 5. Pour cream evenly over potatoes and cheese. 6. Season with salt and pepper. 7. Place pan in hot oven. Bake 45 minutes, or until potatoes are tender and liquid has reduced by three-fourths. Remove from oven. 8. Slice into 12 pieces. Serve hot. For another option, substitute goat cheese with feta cheese. Split recipe between ramekins for individual servings. Use any Simply Potatoes sliced variety with this recipe. 16

LITTLENECK CLAMS WITH SLICED POTATOES SIMPLY POTATOES AMERICAN HOME FRIES SLICED POTATOES #15120 YIELD: 4 servings Simply Potatoes American Home Fries 12 oz. Sliced Potatoes #15120 olive oil 2 Tbs. green onions, sliced, whites and greens separated 6 garlic, minced 2 cloves dry white wine ½ cup water ¾ cup fresh littleneck clams, cleaned 2 lbs. 8 oz. 1. Heat oil in large heavy pot over medium heat. 2. Add potatoes, sliced green onions (whites only) and garlic. 3. Sauté about 10 minutes, stirring often, until potatoes are tender. 4. Add white wine. Cook about 3-4 minutes, or until reduced by half. 5. Add water. Cook 2-3 additional minutes. 6. Add clams and green portion of green onions. 7. Cover. Cook, stirring occasionally, approximately 6-8 minutes, or until clams have popped open. Discard any clams that do not pop open. 8. For one serving, ladle into bowl, with about 6 clams, about ¼ cup broth and about 3-4 oz. potatoes. Serve with toasted bread for dipping. For another option, add 2 oz. smoked Spanish chorizo in pot before adding potatoes. Use any Simply Potatoes sliced variety with this recipe. 17

PARMESAN HASSELBACK POTATOES SIMPLY POTATOES WHOLE PEELED B S #15340 YIELD: 8 servings Simply Potatoes Whole Peeled B s #15340 8 Parmesan cheese, grated 3 oz. plain bread crumbs ¼ cup kosher salt granulated garlic butter, melted, divided 3½ Tbs. 1. Preheat oven to 450 F. 2. In small bowl, combine Parmesan, bread crumbs, salt, garlic and 2 Tbs. melted butter. 3. Cut 1 8 thick slice from bottom of whole potato, lengthwise, so potato can lie flat. 4. Place stacks of folded paper towels against long sides of potato. 5. Cut ¼ slices crosswise from top of potato, cutting down to paper towels, but not through potato. Paper towels prevent you from cutting all the way through potato. (You can substitute chopsticks instead of paper towels). Gently fan potato open. Repeat with remaining potatoes. 6. Sprinkle bread crumb mixture into slits between slices of the potatoes. 7. Spoon remaining 1½ Tbs. melted butter evenly over potatoes. Place on baking sheet. Cover. 8. Place baking sheet in hot oven. Bake covered 15 minutes. 9. Remove cover. Bake additional 15 minutes, or until tops are crispy and insides are soft. Remove from oven. 10. Serve hot. For another option, sprinkle cooked, chopped bacon on top before serving. 18

Product Specifications PRODUCT # DESCRIPTION PACK SIZE WHOLE 15340 Whole Peeled B s 2/10 lb. HASH BROWNS 15100 Shredded Hash Browns 2/10 lb. 30001 Special Cut 3/8" Wide Hash Browns 2/10 lb. 30210 Shredded Hash Browns * 2/10 lb. 83210 Shredded Hash Browns * 2/10 lb. 33210 Special Cut Hash Browns * 2/10 lb. 83230 Peeled Special Cut Hash Browns * 2/10 lb. DICED 15110 5/8" Southern Style Diced 2/10 lb. 15150 3/4" Large Diced 2/10 lb. 15140 7/8" Extra Large Diced 2/10 lb. 15170 5/8" Red Skin Diced 2/10 lb. 15300 3/4" Large Red Skin Diced 2/10 lb. 32001 1 1/2" Extra Large Red Skin Diced 2/10 lb. 71210 3/4" Red Skin Diced * 2/10 lb. 74210 3/4" Large Red Skin Diced * 2/10 lb. 80220 1/2" Peeled Diced * 2/10 lb. 90210 1/2" Diced * 2/10 lb. 91210 3/4" Diced * 2/10 lb. PRODUCT # DESCRIPTION PACK SIZE SLICED 15120 American Home Fries Sliced 2/10 lb. 34000 1/4" Skin-On Sliced 2/10 lb. 15230 Red Skin Sliced 2/10 lb. 15270 Hearty Cut Sliced 2/10 lb. 20210 1/4" Sliced * 2/10 lb. 84210 1/4" Peeled Sliced * 2/10 lb. 40230 1/8" Cottage Fries Sliced * 2/10 lb. WEDGE 12587 Small Red Skin Wedges 2/10 lb. 12590 Quartered Red Skin Wedges 2/10 lb. 15870 Red Skin Wedges 2/10 lb. MASHED 15010 Traditional 4/6 lb. 15080 Seasoned 4/6 lb. 15750 Home-Style 4/6 lb. 15770 Deluxe 4/6 lb. 15190 Red Skin 4/6 lb. 15880 Red Skin Garlic 4/6 lb. 41006 Roasted Garlic 4/6 lb. 18750 Northern Gold 4/6 lb. 17700 Sweet Potato 4/6 lb. 63150 Pulp Tote * 120/15 lb. * Available for western distribution only (AZ, CA, ID, MT, NM, NV, OR, UT, WA) 19

Simply smarter. Simply better. www.centeryoursides.com For ordering, information, or customer service assistance, call 1-800-328-5474 or visit www.michaelfoods.com. EVERYTHING YOU NEED. 2013 Michael Foods, Inc. All Rights Reserved. 11/13 POT116