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
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Take your homemade potato chip game up a notch with purple potato roses. These purple majesty potatoes are thinly sliced to create not only the most beautiful visual with their color and shape but also a delicious homemade potato chip crunch. These potato chips are full of antioxidants, vitamins and minerals. No guilt over here. And major eye appeal.Read More
2 lbs Purple Majesty Potatoes
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.
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.
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.
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