As tailgating season is officially here, we’ve got you covered on the best bbq fries with a most refreshing dipping sauce. Chef Ron Pickarski from Boulder developed this tasty fingerling recipe that will have your tastebuds satisfied.Read More
Our Family to Yours
Spectacular Spuds Stimulate Taste Buds
Maitake & oyster mushroom, all-potato gnocchi with a creamy leak foam sauce and topped with crispy shallots! Chef Samantha New of Eclat Culinary created this delicious and nourishing masterpiece. We love her. You will thank us for this recipe that will wow your guests.Read More
Chocolate potato truffles. Yummmm. Chef Samantha New of Eclat Culinary created this recipe using our purple fingering potatoes to show how just about any potato will taste delicious in this vegetable-inspired dessert!Read More
Chrissy Teigen never fails us. This is the most delicious potato salad you will ever make. Bacon. Jalapeño peppers. Colorful fingerling potatoes. Trust us. This will become your go-to potato salad.Read More
We LOVE smashers. So many amazing variations out there, but this may just be our favorite. Hot sauce. Blue cheese. Fingerling potatoes. Easy recipe with no easy flavor. Chrissy Teigen for the win.Read More
The Chrissy Teigen Potato Challenge has officially begun! We are recreating all of her potato deliciousness with our own spin on things. Lots of colorful fingerling potatoes added to the mix. Get ready for a world of exploding tastebuds. This potato side dish is absolutely creamy with just the right amount of mushrooms and peas to give you all your vegetable needs in one place that tastes AMAZING.Read More
This is our classic, go-to smasher recipe. Great for any meal of the day. Perfect to accompany any dish. And so fun to mix it up with different flavors, seasonings and variations. Crispy. Buttery. That perfect amount of garlic. Oh, and cheesy! If you’ve never before tried fingerling potato smashers, start here and never look back. You will be in love.Read More
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.
1.5 - 2 lbs. fingerling potatoes
1/2 shallot, diced
1 Mirasol Chili Pepper (from Pope Farms, grown in Wiggins, CO), diced (can also use Chipotle Chili)
1 clove of garlic, diced
1/2 tbs. L.R. Rice's Raw & Unfiltered Local Colorado Honey
1/2 lime, juiced
1 tbs. red wine vinegar
1/2 tsp. Tabasco
1 1/2 tsp. Plantation's Organic Blackstrap Molasses, Unsulphured
1/2 cup pecan halves
1/3 cup Stevia
1/2 tsp. ceylon ground cinnamon
1/4 cup dried, unsweetened cherries
organic, first cold pressed, extra virgin olive oil
salt and pepper
For Candied Pecans ~
Preheat oven to 250 degrees. Mix stevia, cinnamon and 1/2 tsp. of salt together in a bowl. In a separate bowl, whisk 1 egg white and 1 tbs. of water until frothy. Toss pecans in the egg white mixture. Pour stevia mixture into egg white mixture until pecans are evenly coated. Spread coated pecans on a baking sheet. Bake for approximately 30 minutes or until evenly browned. Once cooled, chop pecan halves into small pieces.
For Vinaigrette ~
Combine chili pepper, garlic, shallot, 1/2 cup olive oil, honey, lime juice, red wine vinegar, molasses and Tabasco in a blender.
Preheat oven to 400 degrees. Spread fingerlings on a baking sheet and cook for 30-45 minutes until tender. Once cooled, cut fingerlings into 2" discs. In a large sauté pan, add 1 tbs. olive oil and potatoes. Season with salt and pepper. Sauté for about 3 minutes or until edges have color. Add your desired amount of vinaigrette along with cherries, candied pecans and parsley. Serve and enjoy! Recipe adapted from Southwind Farms
These fingerling potatoes are a great dish to prepare in advance for family gatherings or events because they stay well in a crockpot for multiple hours.
Nutrition: 307 calories per serving (8 servings total). Protein: 3g, Fat: 21g, Carbs: 29g, Fiber: 5g, Sugar: 6g
1 lbs fingerling potatoes, halved
1 cup fresh green beans, cut into 2-inch pieces
1/4 tsp. salt
3 tbs. olive oil
1 shallot, chopped
2 tbs. red wine vinegar
2 tbs. fresh parsley
2 tsp. Dijon-style mustard
1 tsp. fresh rosemary
1/8 tsp. salt
1/8 tsp. black pepper
1/4 cup green olives, pitted and halved
For Potatoes: place potatoes in 1-1/2 quart microwave-safe casserole dish. Top with green beans. Sprinkle with 1/4 tsp. salt. Cover and cook on high for 7-9 minutes or until potatoes are tender, stirring once. Drain mixture.
For Vinaigrette: in screw-top container, combine remaining ingredients except olives. Cover and shake well.
In a bowl, combine potatoes mixture, vinaigrette and olives; toss gently to coat. Transfer salad to serving bowl. Serve immediately or chill and serve. Makes 4 servings. Strohauer Farms exclusive recipe.