Purple Potato Roses

Servings: 4          Prep Time: 15 Minutes           Cook Time: 40 Minutes

INGREDIENTS

  • 6 purple majesty potatoes

  • 2 tbs cold-pressed extra virgin olive oil

  • 3/4 tsp Kosher salt

  • 1/2 tsp ground pepper

  • 1/2 tsp garlic powder

INSTRUCTIONS

Preheat oven to 400 degrees. Coat a 12-cup mini muffin pan with a non-stick oil, such as coconut. Wash purple majesty potatoes. Cut into VERY THIN slices (short ways, so you have rounds as opposed to long oval pieces). Place potatoes in a large microwave-safe bowl. Add oil and seasonings. Toss with hands to coat. Microwave potatoes for 2 minutes. Let cool. Place 15 or so slices in a row, making sure the slices overlap and are placed close together. (In other words, place one slice down, then the next on top of that one, but 1/4” to the right.) Starting from the left, roll the line of potato slices up like a sleeping bag and quickly place in a cup of the mini muffin pan. Repeat until you have created 12 potato roses. Bake for 35-40 minutes or until browned on the edges. Let cool slightly and serve.

~ Recipe from Mom Loves Baking

purple potato roses 1.jpg
purple potato roses 2.jpg
purple potato roses 4.jpg
purple potato roses 3.jpg
purple potato roses 5.jpg

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.

Zesty Chicken with Purple Mashed Potatoes

  • 2 lbs Purple Majesty Potatoes, peeled and quartered

  • 1/2 cup low-fat milk, warmed

  • 4 boneless chicken breast halves

  • 2 tsp. Cajun blackening spice

  • Salt, to taste

  • Black pepper, to taste

  • 1/4 cup olive oil

  • 2 roasted red peppers, diced into 1/2-inch pieces

  • 2 medium tomatoes, seeded and chopped

  • 2 tsp. fresh basil, chopped

  • 2 tsp. green onion, chopped

For Potatoes: place potatoes in saucepan; add enough cold water to cover. Bring to a simmer and cook until tender, about 15 minutes. Drain well; mash with a potato masher. Add milk and season to taste.

For Chicken: while potatoes are cooking, season chicken breasts with Cajun spice, salt and pepper. Heat olive oil in a skillet and brown chicken on both sides. Add red pepper, tomatoes, basil and green onion to skillet. Cover and cook over medium-low heat until chicken breasts are cooked through, about 20 minutes. 

Spoon a quarter of the mashed potatoes on each plate, place a chicken breast on top and spoon vegetables over top. Makes 4 servings. Strohauer Farms exclusive recipe.

Tempting Potato Salad

  • 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.

Mediterranean Sun-Kissed Savory Salad

Servings: 8          Prep Time: 10 Minutes           Cook Time: 12 Minutes

  • 3 lbs. red potatoes or potato type of your choice (try russet, yukon, fingerling or purple)

  • 4 sun-dried tomatoes in oil, drained and chopped

  • 1/4 cup crumbled feta cheese

  • 5 cups spinach or lettuce of your choice

  • 2 tbs. balsamic vinegar

  • 1/4 cup olive oil

  • 1 tsp. salt

  • pepper to taste

Place potatoes in a saucepan. Cover with water to 2 inches above potatoes; bring to a boil. Reduce heat and simmer 20 minutes or until tender. Drain. Or place potatoes in a large microwave-safe bowl and cover. Microwave on HIGH for 10-12 minutes or until potatoes are tender. Refrigerate until cool. Cut potatoes into quarters. Place potatoes in a large bowl. Add feta cheese, sun-dried tomatoes and spinach/lettuce. Combine balsamic vinegar, olive oil and salt and pepper; mix well and add to salad mix. Serve and enjoy! Recipe courtesy of the U.S. Potato Board.

Nutrition: 214 calories. Protein: 6g, Fat: 1.5g, Carbs: 32g, Fiber: 3g, Sugar: 2g