Spectacular Spuds Stimulate Taste Buds
1-1/2 lbs fingerling potatoes
2 tbs. cold-pressed olive oil
1 tsp. seasoning salt or garlic salt
Preheat oven to 400 degrees. Toss potatoes with oil and salt in medium bowl. Spread potatoes in single layer on baking sheet. Bake 30-40 minutes, stirring several times or until lightly crisp on the outside and tender on the inside. Serve with your favorite dipping sauces. Makes 4 servings. Strohauer Farms exclusive recipe.
1-1/3 lbs fingerling potatoes
2 tbs. olive oil
2 tbs. fresh rosemary, chopped
4 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
1 medium red bell pepper, cut into 1-inch squares
Preheat oven to 475 degrees. Cut potatoes into 1-1/2 inch cubes. Add remaining ingredients, except bell pepper, onto baking sheet with sides; mix to blend. Add potatoes and bell pepper. Toss to coat. Arrange in single layer. Bake 30-35 minutes until potatoes are tender and lightly browned, tossing 2-3 times during baking. Makes 4 servings. Strohauer Farms exclusive recipe.
2 lbs Purple Majesty Potatoes
Olive oil
Coarse salt
Black pepper
Red chile, ground (optional)
Preheat oven to 400 degrees. Slice unpeeled potatoes into 1/4-inch lengthwise strips. Soak potato strips in ice water for about 45 minutes. Drain and dry well.
Toss potatoes with olive oil; salt and pepper to taste. Sprinkle with ground red chile pepper prior to baking, if desired. Place in a single layer on a baking sheet and bake until golden, about 20 minutes. Turn strips and bake an additional 15 minutes or until golden. Makes 4 servings. Strohauer Farms exclusive recipe.
Servings: 8 Prep Time: 10 Minutes Cook Time: 20 Minutes
6 russet potatoes or potato type of your choice (try red, yellow, white or fingerlings)
6 cloves of garlic
8 sprigs fresh thyme, picked from stems
5 tbs. olive oil
salt and freshly ground pepper to taste
Preheat oven to 450 degrees Fahrenheit. Place whole potatoes (do not poke) into microwave-safe covered dish. Microwave on HIGH for 3-4 minutes. Let cool. Cut each potato lengthwise into 8 even wedges. In a large mixing bowl toss the potatoes with garlic cloves, olive oil and thyme, and sprinkle lightly with salt and pepper. Arrange the potatoes and garlic in a single layer on a baking sheet. Bake for 10 minutes until the potatoes are crisp, rotate and cook an additional 10 minutes until dark golden brown on all sides. Transfer to a plate and serve. Recipe courtesy of the U.S. Potato Board.
Nutrition: 160 calories. Protein: 2.5g, Fat: 9g, Carbs: 20g, Fiber: 2g, Sugar: 1g
Variations ~
Fresh Rosemary Baked Russet Fries
Follow original directions, but omit thyme and garlic. Replace with 4 tbs. chopped fresh rosemary and reduce olive oil to 2 tbs.
Nutrition: 112 calories. Protein: 2.5g, Fat: 3.5g, Carbs: 20g, Fiber: 2g, Sugar: 1g
Steakhouse Baked BBQ Russet Fries
Omit thyme, garlic cloves and olive oil. Stir together salt, pepper, 2 tsp. garlic powder and 2 tsp. onion powder in a small bowl. Brush potato wedges with 1/2 cup BBQ sauce, then sprinkle seasonings over potatoes before baking.
Nutrition: 114 calories. Protein: 2.5g, Fat: 0.1g, Carbs: 27g, Fiber: 2g, Sugar: 6g
Strohauer Farms is a 4th generation family farm located in Northern Colorado. The farm is comprised of corn, wheat and various vegetables including Strohauer Farm’s famous specialty gourmet potatoes. We are dedicated to being good stewards of the land and committed to producing the highest quality of produce possible for our customers. Thank you for giving Strohauer Farms the opportunity to be a part of your family’s meals.
