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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.
2 tbs. olive oil
8 Rocky Mountain Gourmet or Nature's Peak Fingerling Potatoes, cut in half lengthwise
1 cup Parmesan cheese, grated
1/2 cup Italian style bread crumbs
3 tbs. lemon juice
Preheat oven to 350 degrees. Pour oil into 15 x 10-inch baking pan, tilting to coat bottom with oil. Heat in oven 5 minutes. Arrange potatoes, cut side down in hot pan. Bake 15 minutes. Remove from oven; cool slightly.
In bowl, combine remaining ingredients; mix well. Turn potatoes over; spoon 1 tbs. cheese mixture onto each potato half. Bake an additional 15 minutes or until cheese is lightly browned and potatoes are tender. 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.
8 french fingerling potatoes
2 tbs. prepared basil pesto
2 garlic cloves, minced
Preheat oven to 425 degrees. Quarter potatoes; toss with pesto and garlic to coat. Place on a nonstick baking sheet. Bake 15-25 minutes or until golden brown and tender. Makes 4 servings. Recipe courtesy of the U.S. Potato Board.
1 lbs banana fingerling potatoes
1 lbs french fingerling potatoes (red or pink)
12 ounces Purple Majesty Potatoes
3 tbs. olive oil, divided
2 ounces ham, chopped
1/3 cup walnuts, chopped
8 garlic cloves, minced
3 tbs. sherry or white balsamic vinegar
1 cup red or orange bell pepper, finely chopped
4 green onions, chopped
1/2 tsp. salt
1/4 tsp. black pepper
Cut potatoes into 1-1/2 inch pieces (do not peel). Steam for 25 minutes or until potatoes are tender.
Heat 1 tbs. oil in medium skillet. Add ham, walnuts and garlic. Sauté for 10 minutes. Add sherry and stir well. In large bowl, toss ham mixture with potatoes, additional 2 tbs. of oil, bell pepper, green onions, salt and pepper. Serve warm or cold. Makes 8 servings. Recipe courtesy of the U.S. Potato Board.