All of us at First Service Group are head over heels in love with Idaho–we were born and raised here. Idaho is what we know. We enjoy Idaho’s land in countless ways: gardening, golfing, hiking, camping, and exploring the pristine scenery. But what we love the most about Idaho’s land is it’s abundance in growing and producing wonderfully local foods.
One of those local foods is quite obviously, the potato! Idaho’s rich volcanic soil, water from melting snow in nearby mountains, clean air, sunny days, and cool nights all combine to produce consistently high-quality potatoes that have made Idaho famous worldwide.
Did you know that the average individual consumes about 140 pounds of potatoes per year in fresh and processed forms? That’s a lot of potatoes!
In cooking, the beauty of potatoes is their versatility. This summer, refresh your recipe files with baked potatoes that use summertime herbs, spices and even fruit toppings!
Food blogger, Sylvia Fountaine of Feasting at Home has created some refreshingly summery takes on potatoes that we thought you’d love to try at home. These three recipes get gobbled up quickly at our dinner table–we’d love to know what you and your family think of them!
Baked Potato with Mango Avocado Relish and Jalapeño Honey
I know, I know…fruit on a potato?! Are you crazy?! Don’t knock it until you try it. This potato is savory, sweet, and a little spicy. Your family will love this take on a regular ‘ole baked potato!
2 baked Idaho® russet potatoes
1/4 cup honey
1 tablespoon water
6-8 slices jalapeño
1 mango, diced into cubes
1 avocado, diced into cubes
1/4 cup red bell pepper, finely diced
1/8 cup red onion, finely chopped
Zest from 1/2 a lime
1 tablespoon lime juice, more to taste
1 tablespoon olive oil
1/4 teaspoon chipotle powder
1/8 teaspoon salt
Place the honey, water and jalapeño in a small sauce pan and gently heat until it comes to a simmer. Turn heat off and set aside.
Place mango relish ingredients into a medium bowl and gently mix, careful to not over mix (to keep avocado in tact).
Cut a slit into the warm baked potatoes and fluff up the flesh with a fork.
Top with a generous amount of the relish.
Drizzle with the jalapeño honey and serve immediately.
Mini Hasselback Potatoes with Creamy Dill Dip
This one will please even the most picky eaters! This classic take on the baked potato is the perfect appetizer to serve at your end of summer BBQ party. The creamy dill dip is such a delicious summer treat! Grab some fresh dill from your garden or the farmer’s market.
5 lbs. miniature golden or fingerling Idaho® potatoes
2 tablespoons olive oil
Kosher salt and black pepper, to taste
For the Creamy Dill Dip:
2 tablespoons chopped fresh dill
4 scallions, green and white parts, thinly sliced
Zest of one lemon
1 tablespoon fresh lemon juice
½ cup sour cream
¼ cup mayonnaise
Kosher salt and black pepper, to taste
Preheat oven to 425° F.
Using a sharp knife, cut slits into the potatoes that are approximately ⅛ of an inch apart. Do not cut all the way through. You can use chopsticks or something similar to brace each side of the potato and stop your knife from going through.
Place cut potatoes in a large bowl and mix with olive oil and plenty of salt and pepper, stirring to coat.
Place potatoes cut side up onto a parchment covered rimmed baking sheet.
Bake for 60 minutes, or until potatoes are tender and golden brown on the outside.
Meanwhile, mix together ingredients for dip in a medium bowl. Refrigerate.
Serve the potatoes warm with the dip.
Roasted Rosemary Potato & Apple Salad
We’ve all had countless helpings of potato salad this summer..but I can guarantee you’ve never had a potato salad quite like this one! Crisp, refreshing, sweet and savory!
3 pounds Idaho® Russet potatoes, peeled and diced
1/3 cup olive oil
1/4 cup fresh rosemary, chopped
Kosher salt to taste
Fresh cracked black pepper to taste
4 each Golden/Red Delicious apples
1/3 cup fresh squeezed lemon juice or cider vinegar
1/4 cup Dijon-style mustard (optional)
8 ounces walnuts, toasted and chopped
In a large bowl toss potatoes with olive oil, rosemary, salt and pepper; place on sheetpan and roast in 350°F convection oven 30-45 minutes or until golden brown. Remove from heat and cool. Cover and chill.
Wash, core and dice apples. Toss with potatoes in large bowl.
In small bowl whisk together lemon juice or vinegar and mustard until smooth and pour over potato-apple mixture and toss to coat well. Cover and chill.
Before serving, stir in walnuts and mix well. Adjust seasonings with salt and pepper.
Serve as a composed salad or platter salad (optional: serve on a bed of baby spinach).
We hope these summertime potato recipes inspired you to change up your potato-game! We’d love to know what your favorite go-to potato dishes are for summer gatherings.