Crispy Potato Wedges with Creamy Chili Sauce

Ingredients

• As Needed Cooking Oil Spray
• 4 medium Red potatoes, washed and dried
• ½ tablespoon Vegetable Oil
• ½ teaspoon Fine Sea Salt
• ¼ teaspoon Freshly Ground Black Pepper
• ½ cup Mayonnaise
• ¼ cup Sriracha (Thai Chili Sauce)
• ¼ cup Sweet Chili Sauce
• ¼ cup Green Onion, Chopped
• ½ tablespoon Sesame Seeds

Preparation

1. Preheat the air fryer to 400 °F
2. Slice the potatoes into wedges lengthwise, you should get 8 wedges per potato. To do this start by cutting the potato in half lengthwise, then cut each half in half, lengthwise, and lastly each quarter in half lengthwise. Place the potato wedges in a bowl and toss them with the olive oil.
3. Lightly Spray the air fryer basket with the cooking oil spray.
4. Place the potato wedges in the basket of the air fryer and cook the potatoes for 22-25 minutes or until they are golden brown and crispy on the outside but light and fluffy on the inside.
5. While the potatoes are cooking, make the sauce. To make the sauce combine the mayonnaise, sriracha, and sweet chili sauce in a bowl and stir until well combined.
6. Gently remove the wedges from the air fryer. Place onto a plate and drizzle with the creamy chili sauce.  Top the potatoes with the green onions and sesame seeds.

Garlic Confit Hasselback Potatoes

Ingredients

• 4-6 medium potatoes, (Yukon Gold/Yellow or Russet)
• Coarse kosher salt
• Freshly ground black pepper

For Garlic confit: (you will have some left over but can be used for other dishes)

• ½ cup light olive oil or neutral oil (120ml)
• 4 tablespoons unsalted butter (60g)
• ½ cup garlic cloves, peeled but left whole
  a few sprigs thyme

Preparation

1. Heat the oven to 425°F / 220ºC with a rack in the lower-middle position.
2. Make the garlic confit: Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220º F. Reduce the heat to low, add the thyme sprigs and garlic, and cook until they are soft and lightly golden brown, 20-25 minutes. It should be lightly bubbling away but not spitting oil or smoking. Take the thyme out after 15 minutes or so (it will have given up all it’s flavor and just get dark). Make sure to keep the temperature below 260ºF or it can burn. Stir the garlic occasionally to make sure they brown evenly. Set aside to cool.
3. Scrub the potatoes clean and pat them dry with a paper towel. Cut slits ?-inch to ¼-inch apart in the potato, stopping just above the bottom so that the slices stay connected. (Laying a wooden spoon or chopsticks next to the potato makes this easier. Cut straight down and stop when the knife hits the spoon).
4. Arrange the potatoes in a baking dish or cast iron skillet, cut side up. Brush the potatoes all over with the garlic oil, including the bottoms (don’t try to get oil in the slits yet). Sprinkle the potatoes generously with salt and pepper. Bake the potatoes for 30 minutes.
5. At this point, the layers will begin to separate. Remove the pan from the oven and brush the potatoes again with the garlic oil — you can gently open the layers slightly if they’re still sticking together. Make sure to get the oil down into the space between the slices.
6. Bake for another 20-30 minutes, until the potatoes are starting to crisp on the edges. Remove the pan from the oven once more and tuck four or five roasted garlic cloves between the slits of each potato (every few leaves should get one). Return to the oven and bake another 10-20 minutes until the edges are crisp and brown and the center can be easily pierced with a paring knife).
7. Serve immediately while hot and crispy!

Creamy Garlic & Herb Mashed Potatoes

Ingredients

• 3 1/2 lbs. Russet or White potatoes
• 2 Tablespoons kosher salt
• 16 fluid ounces (2 cups) half-and-half
• 6 cloves garlic, crushed
• 6 ounces grated Parmesan
• Pepper to taste

Preparation

1. Peel and dice potatoes. Make sure all are relatively the same size.
2. Place potatoes in a large saucepan, add salt and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil.
3. Cook until potatoes fall apart when poked with a fork.
4. Heat the half-half and garlic in a saucepan over medium heat until simmering. Remove from heat and set aside.
5. Remove potatoes from heat and drain off water. Mash the cooked potatoes and add the garlic-cream mixture and Parmesan. Stir to combine. Let stand for 5 minutes and serve.

Air Fryer Breakfast Potatoes

Ingredients

Preparation

Our Promise

We are dedicated to protecting the soil, air, and waterways that sustain us.

Through continuous innovation, responsible farming practices, and thoughtful stewardship, we work to enhance the well-being of our farmers, our neighbors, and the communities we serve.

Our Potatoes

As an independent, family-owned farm, we grow, pack, sell, and deliver fresh potatoes across the country.

We grow our produce “where it matters,” meaning our farm locations produce some of the best potatoes in the market today! With generations of farming expertise and USDA-certified practices, we deliver premium potatoes in a wide variety of types, sizes, and pack styles — available both conventionally and organically.

Sustainability

Sustainable Farming Practices
We replenish the land through soil conservation, crop rotation, and efficient water systems, while investing in renewable energy for a stronger tomorrow.

Smarter Farming, Cleaner Planet
Precision tools and GPS technology help us grow more with less, reducing pesticide use and waste while keeping both our crops and team safe.

Eco-Friendly Packaging & Distribution
Fuel-efficient fleets, strategically placed facilities, and recyclable or biodegradable packaging help us deliver fresh potatoes with a lighter footprint.

• Integrated Pest Management
• 100% potato utilization
• Low-flow irrigation systems
• Soil conservation
• Nutrient management
• Crop rotations
• 1 megawatt solar farm
• BioFlex 100% biodegradable packaging
• Comprehensive waste recycling program for metal scraps and cardboard
• Acid mine drainage water treatment
• Methane gas use from neighboring landfill

Giving Back

The Masser Family of Companies believes strong farms build strong communities — and farming is about more than the crop, it’s about people. By blending family farming traditions with modern technology, we grow potatoes and other crops responsibly while supporting local jobs, investing in sustainable land stewardship, and strengthening the regional food supply.

Our harvest reaches communities across the states—delivering lasting value for the families and neighborhoods we serve. We have been proud to support our schools, community programs, and charitable initiatives—giving back to those that have long supported us.