Tasty Baked Fingerling Potatoes

  • 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.

Oven Roasted Gourmet Potatoes

  • 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. 

Purple Majesty French Fries

  • 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.

Golden Baked Russet Fries

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