Makah Ozette potatoes are a unique fingerling variety, prized for their creamy, nutty, and earthy flavor. They are also known for their elongated, lumpy shape, thin skin, and firm, creamy white flesh. Originally from South America, they were brought to the Pacific Northwest and cultivated by the Makah people of Washington's Olympic Peninsula for around 200 years. They were added to the Slow Food's Ark of Taste to help preserve this unique variety. They are nutty, earthy, and slightly sweet, with a creamy texture. Although primarily blonde in color, you will also find them in brown or sometimes red hues, most notably at Trader Joe's. They are a bit of a novelty, but we love the flavor.
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Steaming whole and then lightly crushing with a fork is a popular preparation. You can also roast which brings out their earthy and nutty flavors. Pan-frying can also enhance their flavor. They can be mashed for a creamy texture. They can also be halved and used in warm potato salads. They can be grated and used in potato pancakes.
They pair well with browned butter, lemon, scallions, cheese, paprika, and various meats and fish. Due to their long, cylindrical shape they can be sliced into chunks or even slivers if you wish.
Living in Michigan and Texas I don't often find them. When visiting Washington or Oregon they are easily found in Whole Food, Organic Food Stores, and Trader Joe's. Some of our favorite recipes include:
Roasted Taters
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1 lb Makah Ozette Potatoes washed and halved lengthwise
2 tablespoons olive oil
Optional: ¼ cup of grated parmesan cheese
Optional Spices (about a teaspoon each): garlic powder, smoke paprika, onion powder
Salt and pepper to taste
Preheat your oven to 425 Fahrenheit.
Fill a medium bowl with cold water. After you have washed your potatoes, begin cuttin them in half lengthwise and place them in the cold water. This will help them get nice and
crispy when you bake them.
Drain your potatoes and allow them to air dry for 10 minutes. Add back to the bowl and
drizzle in your oil, cheese (optional), and seasoning blend. Shake until evenly coated
Spread out onto a lined baking sheet or even a cast iron skillet. Place into the oven for
20-25 minutes or until the edges are golden brown and the potato is fork tender. Flip
halfway through and make sure you are keeping an eye on them as some spices tend to
burn if they are not turned frequently. Allow to cool before enjoying as a side dish.
Sautéed Makah Ozette Potatoes
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2 pounds Makah Ozette potatoes, halved lengthwise
2 Tbsp extra virgin olive oil, plus more for coating
1 cup chicken broth
Flakey sea salt, to taste
This is our favorite recipe. Rinse the potatoes in water. You can leave them whole if you wish. Pour chicken broth into skillet and turn heat to medium. Rub potatoes liberally with oil and let rest for 10 minutes.
Add potatoes to simmering broth, add salt. Simmer till fairly tender. Keep an eye on this as it can get out of hand. When ready to serve, place on plate and fork smash with some butter.
Makah Ozette Potato Salad with Mustard and Fresh Herbs
This recipe uses 2 pounds of Ozette potatoes, and a dressing made with Dijon and whole grain mustards, minced shallot and garlic, apple cider vinegar, mayonnaise, chopped chives and parsley, salt, pepper, and hazelnut oil.
Slice the potatoes across the grain into chunks. Boil the potatoes till tender, drain and cool.
Combine the mustards, vinegar, mayonnaise, herbs, salt, pepper, and hazelnut or walnut or almond oil. Slice the cooled potatoes and toss with the dressing. Adjust seasoning and add more hazelnut oil if needed. Serve.
There are handful of online sites you can order from, but they are limited.
"In Makah tribal culture, the social aspects of food are as important as the food itself"
Polly McCarty
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