Potato

Inspirations
Recipe Book

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HOMEGROWN GOODNESS UNEARTHED

Get Inspired!
Beloved by consumers, Michigan potatoes are one of
the most popular, affordable, and versatile ingredients to
include in your daily menu. Roasted, grilled, or even in
your favorite dessert, Michigan potatoes can be enjoyed
countless ways you’ve never imagined. We hope you enjoy
our Potato Inspirations recipe book and are motivated to
prepare Michigan potatoes in new and exciting ways!

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Table of Contents
Crispy Ranch Smashed Potatoes ........................................................ 4

Michigan Potato Kabobs ....................................................................... 5

Smoky Potato Burnt Ends ..................................................................... 6

Baked Potato Pizza .............................................................................. 7

Chocolate Potato Cake ........................................................................ 8

Air Fryer Garlic Parmesan Potatoes ..................................................... 9

BBQ Chip Potato Pancakes ................................................................. 10

Grilled Michigan Yellow Potato Planks ................................................. 11

Spring Onion and Potato Soup ............................................................. 12

Potato Kugel ......................................................................................... 13

Hungarian Campfire Potatoes ............................................................... 14

Craveable and Crunchy Roasted Potatoes .......................................... 15

Michigan Spring Potato Salad ............................................................... 16

Red Potato and Cucumber Bites .......................................................... 17

Quick Chile Lime Potato Tacos ............................................................. 18

Gluten-Free Michigan Potato Brownies ................................................ 19

Grilled Pesto Potato Salad .................................................................... 20

Gluten-Free Michigan Potato Lasagna ................................................. 21

Air Fryer Bang Bang Chili Potatoes ...................................................... 22

Green Goddess Potato Salad .............................................................. 23

Irish Boxty .............................................................................................. 24

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 Prep Time
15 min.

Cook Time
60 min.

Serves
4

Crispy Ranch Smashed Potatoes

Smashed potatoes are always a hit, and adding a little ranch flavoring to them really kicks them up a notch!

Ingredients Preparation
1 lb. red potatoes 1. Fill a large pot with water over medium-high heat.
1 tablespoon olive oil 2. O
 nce boiling, add potatoes and boil for 30 minutes, until soft. Test
them with a fork.
1 tablespoon dried parsley
3. Drain water from the pot and drizzle a sheet pan with olive oil.
1 teaspoon garlic powder
4. Pre-heat oven to 450°F.
1 teaspoon onion powder
5. T
 ransfer potatoes to a sheet pan and use the bottom of a heavy
1/2 teaspoon dried dill drinking glass to smash your potatoes until the skin breaks.
1/2 teaspoon kosher salt 6. D
 rizzle potatoes with olive oil and a sprinkle of salt, black pepper,
1/2 teaspoon ground black parsley, dill, garlic and onion powder.
pepper 7. Bake at 450°F for 30 minutes, until crispy.
2 tablespoons fresh scallions, 8. Sprinkle with chopped scallions!
chopped

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 Prep Time
20 min.

Cook Time
40 min.

Serves
4

Michigan Potato Kabobs

Michigan Potatoes are the perfect canvas for your new favorite cookout meal!

Ingredients Preparation
1/4 cup extra virgin olive oil 1. H
 eat olive oil in a small saucepan until very hot; remove from heat
and stir in garlic.
3 cloves garlic, minced
2. Let cool, then stir in herbs, salt, lemon juice and pepper; set aside.
2 tablespoons chopped fresh
herbs (such as basil, rosemary, 3. P
 lace potatoes in a medium-size microwave-safe bowl and cover
marjoram, and sage) with a lid or plastic wrap. Note: If using plastic wrap, make sure
plastic wrap is not touching any ingredients and poke one small hole
1/2 teaspoon sea salt or to taste in cover to vent.
Juice of 1 fresh lemon 4. M
 icrowave on high for 5 to 10 minutes or until potatoes are mostly
Freshly ground pepper to taste tender (cooking time may vary depending on microwave).

1 lb. Michigan red potatoes 5. W

 hen cool enough to handle, cut into large chunks. Thread
potatoes, sausage and vegetables onto skewers.
1 (12 oz.) package precooked
chicken sausage, sliced 1/4 inch 6. G
 rill over medium-high heat for about 10 minutes, turning frequently
thick on the diagonal and brushing with a little of the herb mixture during the last few
minutes of cooking.
1 bell pepper (any color), cubed
7. R
 emove from grill and place on a platter; drizzle with remaining
1 red onion herb mixture.
1 pint grape tomatoes

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 Prep Time
20 min.

Cook Time
75 min.

Serves
4

Smoky Potato Burnt Ends

Tender and creamy fingerling potatoes tossed in a sweet and slightly spicy BBQ dry rub containing smoked
paprika, cumin, garlic, and brown sugar. Roasted in the oven and drizzled with barbecue sauce, the perfect
side dish to an outdoor get together or a wonderful vegetarian entrée.

Ingredients Preparation
2 lbs. fingerling potatoes, cut in half 1. In a large pot add the potatoes and cover with cold water. Add the garlic,
vertically salt, thyme, and liquid smoke.

3 garlic cloves 2. B
 ring the water to a boil and reduce to a simmer, cook the potatoes until
they are just fork tender (about 30 minutes).
1 tablespoon kosher salt
3. R
 emove from the heat, drain, and discard the lemons, garlic, and thyme.
1/2 lemon Allow the potatoes to cool slightly while the dry rub is prepared. *you will
not need the whole batch of dry rub.
1 sprig fresh thyme
4. T
 oss the potatoes with the vegetable oil gently so they do not break up.
1 tablespoon liquid smoke
Sprinkle the dry rub on the potatoes liberally.
3/4 cup BBQ dry rub (recipe below)
5. A
 rrange the seasoned potatoes on a baking sheet lined with parchment
3 tablespoon vegetable oil paper or aluminum foil. Place the potatoes in a 375 degree oven for
45 minutes or until they are nicely caramelized and golden. Remove the
1 cup BBQ sauce potatoes from the oven and allow to cool for 3-5 minutes before serving.

1/4 cup green onions, sliced 6. P

 lace the potatoes on a serving dish and drizzle them with your favorite
BBQ sauce. Garnish with chopped green onions and enjoy.

BBQ Dry Rub

4 cups brown sugar 2/3 cup chili powder 1/4 cup cumin 1-1/2 tablespoon cayenne
1 cup granulated sugar 1 cup smoked paprika 1/4 cup granulated garlic pepper

1/2 cup kosher salt 1/2 cup black pepper 1/4 cup onion powder

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 Prep Time
25 min.

Cook Time
15 min.

Serves
3-4

Baked Potato Pizza

Combining two of our favorite things, potatoes and pizza, this creative potato pizza is perfect for parties and
gatherings!

Ingredients Preparation
1 cup sour cream 1. F
 lour work surface liberally, work defrosted pizza dough into an
approximately 12” circle adding flour if necessary.
3 Michigan russet potatoes - fully
baked 2. C
 ombine sour cream, garlic powder, Italian seasoning in a small
bowl. Whisk and set aside.
8 oz. thick cut bacon, cooked
3. S
 pread sour cream mixture evenly over dough, save approximately
1-1/2 cups mozzarella cheese 1/4 of the mixture for drizzle. Add sliced baked potatoes, cover with
1-1/2 cups cheddar cheese cheese and bacon.

1/4 cup green onions, sliced 4. B

 ake in a preheated 425°F oven for 15-20 minutes or until cheese is
lightly browned.
Ready-made pizza dough
5. T
 op cooked pizza with sliced green onions and drizzle remaining
All purpose flour for dusting sour cream mixture over top.
1/4 tablespoon Italian seasoning

1/4 tablespoon garlic powder

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 Prep Time
30 min.

Cook Time
40 min.

Serves
12 muffins

Chocolate Potato Cake

The surprise ingredient in this chocolate cake—mashed potatoes—keeps it exceptionally moist.

Ingredients Preparation
1 cup sugar 1. P
 reheat oven to 350°F. Lightly oil a 9-inch round cake pan and line
the base with wax or parchment paper.
1/2 cup canola oil
2. W
 hisk together sugar, oil and eggs in a large mixing bowl. Whisk
2 large eggs in potatoes. In a separate bowl stir together flour, cocoa, baking
1/2 cup cold, plain, mashed powder, cinnamon, baking soda, nutmeg and salt in another bowl.
potatoes Alternately add the dry ingredients and the buttermilk to the egg
mixture, beginning and ending with the dry ingredients and stirring
1 cup all-purpose flour with a spoon or rubber spatula.
1/3 cup unsweetened cocoa 3. S
 poon the batter into the prepared pan. Bake until the top springs
powder back when touched lightly, 30 to 35 minutes. Let cool on a rack
for 10 minutes. Invert the cake onto a rack and let cool thoroughly.
1/2 teaspoon baking powder Transfer to a plate and sift confectioners’ sugar over top.
1/2 teaspoon cinnamon

1/2 teaspoon baking soda

Pinch nutmeg

Pinch salt

1/2 cup buttermilk

Confectioner’s sugar for

dusting cake

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 Prep Time
5 min.

Cook Time
25 min.

Serves
4

Air Fryer Garlic Parmesan Potatoes

Tender and creamy red potatoes cooked in the air fryer until crispy then tossed lightly in a garlic and
parmesan butter.

Ingredients Preparation
8 (3 oz.) red potatoes, washed 1. Preheat the air fryer to 400°F.
and dried
2. Slice the potatoes lengthwise into 1/2 inch half-moon slices.
1 tablespoon extra virgin olive oil
3. Lightly spray the air fryer basket with the cooking oil spray.
2 teaspoons kosher salt
4. P
 lace the potatoes in a bowl and drizzle with olive oil. Toss to
3/4 teaspoon freshly ground black combine and season with the salt and pepper.
pepper
5. Place the potatoes in the basket of the air fryer.
3 tablespoons butter
6. C
 ook the potatoes for 25 minutes or until they are golden brown
1 tablespoon chopped garlic and crispy.
1/2 tablespoon fresh parsley 7. W
 hile the potatoes are cooking combine the butter and garlic in
a microwave-safe bowl. Microwave for 45 second to a minute.
2 tablespoons shredded Remove from the microwave and stir in the parsley.
Parmesan cheese
8. R
 emove the potatoes from the air fryer and place into a serving
dish, while the potatoes are still hot, drizzle them with the garlic
butter and sprinkle with the parmesan cheese.

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 Prep Time
15 min.

Cook Time
20 min.

Serves
4-6

BBQ Chip Potato Pancakes

So simple and delicious - Michigan made BBQ potato chips help add the extra crunch that make our BBQ Chip
Potato Pancakes the crunchiest yet soft on the inside treat your entire family will love!

Ingredients Preparation
1 lb. frozen hash brown potatoes 1. D
 efrost frozen hash brown potatoes under refrigeration 12 hours, or
overnight.
1/3 cup all-purpose flour
2. C
 ombine flour, melted margarine, salt, pepper and baking powder in
2 teaspoons baking powder a small bowl.
1 teaspoon salt 3. In a large bowl, gently combine potatoes, flour mixture, green
1/2 teaspoon ground white onions, egg, parsley, and BBQ potato chips.
pepper 4. H
 eat oil in a skillet or griddle over medium heat. Use approximately
2 tablespoons green onion, 1/4 cup for potato mixture per pancake. Cook until golden brown
chopped and drain on paper towels before serving.

1 egg

2 tablespoons fresh parsley, finely

chopped

2 oz. crushed BBQ flavored

potato chips

2 tablespoons vegetable oil

1-1/2 tablespoons butter, melted

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 Prep Time
5 min.

Cook Time
18 min.

Serves
4

Grilled Michigan Yellow Potato Planks

Easy, tasty, and perfect for summer, our Grilled Michigan Yellow Potato Planks will be loved by the whole family.

Ingredients Preparation
3 tablespoons olive oil 1. Preheat grill over medium-high heat.
1 clove garlic, minced 2. Combine oil, garlic, rosemary and salt in dish.
2 teaspoons finely chopped fresh 3. Add yellow potato slices and turn until well coated.
rosemary leaves
4. Grill potatoes for approximately 8 minutes or until tender.
1/2 teaspoon salt
5. Turn and continue grilling 10 minutes longer or until cooked through.
1-1/2 lbs. (about 4) unpeeled
Michigan yellow potatoes, cut into 6. Remove from grill and serve.
1/2 inch-thick slices

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 Prep Time
15 min.

Cook Time
30 min.

Serves
10

Spring Onion and Potato Soup

Diced yellow potatoes and spring onions, slow simmered in a creamy vegetable broth with sour cream and
cheddar cheese.

Ingredients Preparation
2 tablespoons unsalted butter 1. T
 o prepare the soup, in a large heavy-bottomed pot, melt the butter over
medium-high heat, and begin to sauté the onions. While stirring often, cook
1/2 cup yellow onions, 1/4 inch diced the onions for 2-3 minutes until they are translucent but not quite browned.
1/4 cup celery, 1/4 inch diced 2. A
 dd the celery, and garlic, continue to cook the vegetables for an additional
2-3 minutes all while trying to avoid any color.
3 garlic cloves, thinly sliced
3. A
 dd the flour and stir while cooking for about 1-2 minutes to cook out the
1/4 cup all purpose flour raw flour taste.
2 quarts vegetable stock 4. W
 hile stirring gradually pour in the vegetable stock, the flour should be
incorporated into the stock and will begin to thicken slightly.
1 lb. Michigan yellow potatoes, 1 inch
diced 5. A
 dd the potatoes, salt, bay leaf, thyme, and heavy cream. Cook the
soup, stirring occasionally at a simmer until the potatoes are tender
1 tablespoon kosher salt
(approximately 15-20 minutes).
1 bay leaf
6. R
 emove from the heat and stir in the sour cream, cheddar cheese, and
1 thyme sprig green onions.

1/2 cup heavy cream 7. Allow to cool just slightly before serving.

1/2 cup sour cream

2 cups shredded cheddar cheese

1 cup green onions (sliced)

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 Prep Time
25 min.

Cook Time
25 min.

Serves
9

Potato Kugel
Thinly grated russet potatoes and shaved onions are seasoned with salt and pepper before being baked in
savory chicken fat until golden brown. This festive dish is often served during Jewish holidays but is great any
time of the year.

Ingredients Preparation
1/3 cup chicken fat (schmaltz) or 1. Preheat the oven to 400°F (205°C).
duck fat, melted
2. P
 our the chicken or duck fat into a 9 by 9 inch glass baking dish.
2-1/4 lbs. russet potatoes peeled Place the baking dish in the oven and allow for the fat and pan to
and cut in half lengthwise get hot while the ingredients for the kugel are being prepped.

1 cup yellow onions, thinly sliced 3. In a food processor fitted with a grating attachment or with a box
or grated grater, grate the potatoes and onions. Alternately until they are all
used. Place the grated potatoes and onions in a large bowl.
1/4 cup potato starch (corn starch
can be substituted) 4. M
 ix in the potato starch, salt, pepper, and beaten eggs into the
potatoes and onions.
2 teaspoons sea salt
5. R
 emove the preheated dish from the oven and place the potato
2 teaspoons freshly ground back mixture into the hot fat, pressing the potatoes down into an even
pepper layer. Discard any remaining liquid in the bowl and place the dish in
3 large eggs, beaten the oven.

9 oz. Crème Fraiche or sour 6. C

 ook the kugel for 45 minutes or until it is golden and crispy all
cream around. Remove from the oven and allow the kugel to cool for about
10 minutes before slicing into 9 even portions with a sharp knife.
Freshly chopped parsley as The kugel can be served with a variety of ingredients, the most
needed common is sour cream or crème fraiche.

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 Prep Time
10 min.

Cook Time
30 min.

Serves
4

Hungarian Campfire Potatoes

Roasted, diced, yellow potatoes with roasted peppers, smoked sausage, and paprika make for a unique and
delicious way to enjoy your Michigan potatoes!

Ingredients Preparation
 lbs. yellow potatoes, washed
2 1. P
 reheat the oven to 400°F, this can also be done on the grill, simply
and cut into 1/2 inch diced preheat to 400°F. If cooking outdoors without a thermometer and
over an open flame your cook time may vary slightly.
 cup sliced bell peppers (red,
1
yellow, and orange) cut into 2. Place the potatoes and peppers onto a large square of aluminum foil.
1/4 inch strips
3. D
 rizzle the potatoes with the vegetable oil and season with the salt,
1-1/2 tablespoons vegetable oil pepper, and smoked paprika.
1-1/2 teaspoons kosher salt 4. A
 rrange the sausage on top of the potatoes and wrap the foil
around the food by creating an envelope style fold over the top and
 teaspoon freshly ground black
1 rolling the edges up, this will make it easier to check the contents of
pepper the package as well as for easy serving.
1 tablespoon smoked paprika 5. P
 lace the foil pouch into the oven or over the campfire on a grate.
 oz. smoked sausage cut into
8 Allow the packages to cook for about 30 minutes or until the
1/2 inch rounds potatoes are tender. It’s important to rotate the foil package around
the heat from time to time to prevent scorching.
 tablespoons parsley, chopped
2
(optional) 6. T
 o finish the dish, sprinkle the roasted potatoes, sausage, and
peppers with chopped parsley. Enjoy!

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 Prep Time
35 min.

Cook Time
45 min.

Serves
7

Craveable and Crunchy Roasted Potatoes

These roasted potatoes are crispy on the outside, bursting with flavor on the inside and they provide that wonderful
contrast between crunchy and creamy.

Ingredients Preparation
1/2 teaspoon baking soda 1. Adjust oven rack to center position and preheat oven to 450°F.

4 lbs. yellow potatoes, peeled and 2. Peel & chop the potatoes - approximately 3/4” cubes.
cut into 2-3-inch diced
3. Soak potatoes in water, then drain and rinse the potatoes.
5 tablespoons extra virgin olive oil
4. H
 eat 2 quarts water in a large pot over high heat until the water begins to boil.
1 tablespoon fresh rosemary, Add 2 tablespoons of kosher salt, baking soda, and potatoes, then stir.
chopped
5. R
 eturn to a boil, reduce to a simmer, and cook until a knife meets little
3 garlic cloves, minced resistance when inserted into a potato chunk, about 10 minutes after returning
to a boil. Meanwhile, combine olive oil with rosemary, garlic, and a few grinds
Freshly ground black pepper as of black pepper in a small saucepan and heat over medium heat.
needed
6. C
 ook, stirring and shaking pan constantly until garlic just begins to turn golden
Kosher salt as needed about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a
large bowl. Set garlic/rosemary mixture aside and reserve separately.
2 teaspoons lemon zest
7. W
 hen potatoes are cooked, drain carefully and let them rest in the pot for
1/4 cup fresh parsley, chopped
about 30 seconds to allow excess moisture to evaporate. Transfer to bowl
with infused oil, season to taste with a little more salt and pepper, and toss to
coat, shaking bowl roughly, until a thick layer of mashed potato-like paste has
built upon the potato chunks.

8. T
 ransfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and
roast, without moving, for 20 minutes. Using a thin, flexible spatula to release any stuck potatoes, shake the pan and turn
potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during
cooking, 30 to 40 minutes longer.

9. T
 ransfer potatoes to a large bowl and add garlic/rosemary mixture, lemon zest, and minced parsley. Toss to coat and
season with more salt and pepper to taste. Serve immediately.

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 Prep Time
20 min.

Cook Time
20 min.

Serves
10

Michigan Spring Potato Salad

Michigan red potatoes, baby peas, and fresh arugula make for a delicious and healthy salad for any time!

Ingredients Preparation
2 lbs. small red potatoes 1. C
 ook potatoes in large pot of boiling salted water for
10 to 15 minutes or until tender. Drain and let cool.
3 tablespoons extra virgin olive
oil, divided 2. C
 ut potatoes in half and transfer to a large bowl. Add 2 tablespoons
of oil and toss to coat.
1/4 cup lemon juice
3. Grill or sear potatoes for 3 to 5 minutes or until lightly browned.
1/4 cup mint, finely chopped
4. T
 oss potatoes, arugula, peas and dressing together. Makes
2 tablespoons minced shallots 10 servings.
2 teaspoons Dijon mustard

Salt and pepper to taste

6 cups baby arugula

1 cup frozen and thawed or

cooked fresh baby peas

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 Prep Time
30 min.

Cook Time
15 min.

Serves
12

Red Potato and Cucumber Bites

Lighten up your holiday table with little red and green potato appetizers which start with a base of colorful fresh
vegetables: red potatoes and crisp cucumbers.

Ingredients Preparation
2/3 lb. (about 12) small red 1. H
 alve potatoes; cut and discard a very thin slice from skin side of
potatoes, uniform in size each half.
1/2 teaspoon salt 2. In 2-quart saucepan, cover potatoes with water; add salt.
6 oz. reduced-fat cream cheese, 3. B
 ring to a boil over high heat, reduce heat, cover and cook until
at room temperature tender, 10 to 15 minutes, depending on the size of the potatoes.
3 oz. sliced smoked salmon, 4. Drain and cool potatoes to room temperature.
finely chopped
5. M
 eanwhile, in small bowl, mix cream cheese, salmon, lemon juice
2 teaspoons fresh lemon juice and pepper then blend thoroughly.
1/4 teaspoon coarsely ground 6. W
 ith a small spoon, mound salmon mixture onto potato halves and
black pepper cucumber slices, dividing equally (1 to 1-1/2 teaspoons each).
12 slices (1/2 inch thick) English 7. Arrange on a serving plate and add your choice of garnishes.
cucumber

Snipped chives, dried dill weed

and/or drained capers, for garnish
*Note - (If not served immediately, these can be prepared several
hours in advance; cover and refrigerate. For best flavor, return to
room temperature just before serving.)

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 Prep Time
10 min.

Cook Time
20 min.

Serves
4

Quick Chile Lime Potato Tacos

This recipe is great for people who crave Mexican food but strive to consume fewer calories. The chili and lime
flavors make this recipe so tasty and with all variations under 250 calories and 7 grams of fat per serving, this
is a perfect recipe to include in a low-calorie diet. Adding potatoes to your taco increases the potassium and
vitamin c, without adding fat or cholesterol.

Ingredients Preparation
1/2 lb. yellow or red potatoes, cut 1. P
 lace potatoes in a microwave-safe bowl and cover with plastic
into bite-size cubes wrap. Microwave on HIGH for 5 to 7 minutes.
1/2 cup chopped onion 2. S
 pray a large skillet liberally with cooking spray. Add potatoes
and onion; cook over medium-high heat for 5 minutes, stirring and
1/2 lb. diced boneless, skinless coating with cooking spray occasionally. Stir in chicken, pepper and
chicken breasts seasoning and cook for 5 minutes more until the chicken is cooked
1/2 cup red chili enchilada sauce through. Add red chili enchilada sauce and simmer for 5 minutes.

1/4 cup finely chopped poblano, 3. P

 lace equal amounts of cheese on each tortilla and heat in a skillet
anaheim, or bell pepper until cheese is melted. Add potato mixture and any other desired
toppings. Serve with lime wedge.
1 teaspoon Mexican seasoning
blend

1/2 cup shredded reduced-fat Optional Toppings

Monterey Jack cheese

8 small corn tortillas, warmed or Shredded cabbage or Thinly sliced radishes

crunchy taco shells romaine lettuce
Fresh cilantro leaves
8 lime wedges Diced tomato
Salsa
Diced avocado

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 Prep Time
20 min.

Cook Time
40 min.

Serves
16 squares

Gluten-Free Michigan Potato Brownies

Michigan potatoes and cornstarch stand in for flour in these moist, dense brownies, making them a gluten-free
option that’s every bit as delicious!

Ingredients Preparation
6 tablespoons melted butter 1. Preheat the oven to 300˚F.
8 oz. melted chocolate 2. Butter a 9-inch square baking pan.
2 eggs 3. C
 ut a sheet of parchment paper into a 9 by 12 inch rectangle. Place
the parchment paper into the buttered pan, centered, pressing the
3 tablespoons sugar paper onto the bottom of the pan. Let the excess paper either end
1/4 cup almonds, roasted, salted come up the sides of the pan.

1/4 cup pecans 4. In a large bowl mix together the melted butter, melted chocolate and
sugar. Whisk in the eggs until well combined.
1/2 cup potatoes, steamed and
mashed 5. Roughly chop the almonds and pecans.

2 tablespoons cornstarch 6. A
 dd the nuts, mashed potato, cornstarch, cocoa powder, and salt.
Stir until well combined.
1/2 cup cocoa powder
7. Pour the brownie batter into the prepared baking pan.
2 teaspoons salt
8. B
 ake in the preheated 300˚F oven for 39-42 minutes. Test with a
wooden skewer. The brownies must be soft and still just a bit liquid.

9. P
 lace brownie pan on a wire rack to cool completely, ideally
overnight.
10. U
 se a knife to loosen the edges of the brownies and lift the brownies
out of the pan with the excess parchment paper on either end. Cut
the brownies 4 by 4 into 16 squares.

Michigan Potato Industry Commission | mipotato.com 19

 Prep Time
20 min.

Cook Time
20 min.

Serves
4-6

Grilled Pesto Potato Salad

Grilled potatoes and fresh pesto are the perfect combination for this fresh take on potato salad.

Ingredients Preparation
3 lbs. medium-size red potatoes 1. P
 lace potatoes in a large microwave-safe bowl; cover with lid or
plastic wrap.
1/3 cup white or golden balsamic
vinegar 2. M
 icrowave on high for 10 to 12 minutes or until potatoes are tender
(cooking time may vary depending on microwave).
1/4 cup extra virgin olive oil
3. W
 hen cool enough to handle, cut potatoes in half or quarters and
1/2 teaspoon sea salt spray liberally with olive oil spray.
3 cloves garlic, minced 4. G
 rill over high heat for 5 to 7 minutes, turning occasionally until grill
Freshly ground pepper to taste lines are apparent. Remove from grill and let cool.

1/3 cup shredded Parmesan 5. Cut into bite-size pieces and place in a large bowl.
cheese 6. W
 hisk together vinegar, oil, salt, and garlic; pour over potatoes and
1/4 cup finely minced fresh basil toss lightly to coat.

1/4 cup toasted pine nuts 7. Season with pepper, then cover and refrigerate at least 2 hours.
(optional)

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 Prep Time
20 min.

Cook Time
40 min.

Serves
6-8

Gluten-Free Michigan Potato Lasagna

This gluten-free lasagna recipe offers a great alternative to pasta...Michigan potatoes!

Ingredients Preparation
2 links Italian turkey sausage 1. R
 emove the sausage from the casings and crumble into a medium
skillet with onion.
1-1/2 cups chopped onion
2. C
 ook for 10 minutes or until browned, breaking up sausage with the
1 cup fat-free ricotta cheese back of a spoon.
1 teaspoon dried basil or Italian 3. S
 tir together ricotta, basil, garlic powder and egg white in a small
seasoning bowl. Spread 1/2 cup marinara sauce in the bottom of a 9-inch
1/2 teaspoon garlic powder square baking dish.

1 egg white 4. P
 lace 1/3 of the potatoes in the bottom of the dish, forming a solid
layer with no gaps.
2 cups gluten-free marinara
sauce, divided 5. D
 rop 1/2 the ricotta mixture in spoonfuls over the top and spread out
just a little.
1-1/4 pounds thinly sliced
Michigan Yukon Gold potatoes 6. Sprinkle with 1/3 of the mozzarella and 1/2 the sausage mixture.
divided 7. A
 dd 1/2 cup more sauce then repeat potato, cheese, and meat
1 cup shredded part-skim layers.
mozzarella cheese, divided 8. T
 op with the last layer of potatoes, remaining sauce, and
mozzarella.

9. B
 ake in the oven at 375 degrees until potatoes are tender and
cheese is golden brown, roughly 40 minutes.

Michigan Potato Industry Commission | mipotato.com 21

 Prep Time
8 min.

Cook Time
25 min.

Serves
4

Air Fryer Bang Bang Chili Potatoes

Crispy air fryer potato wedges drizzled with spicy-sweet chili mayo.

Ingredients Preparation
8 (3 oz.) red potatoes, washed 1. Preheat the air fryer to 400°F.
and dried
2. S
 lice the potatoes into wedges lengthwise, you should get 8 wedges
1/2 tablespoon olive oil per potato. To do this start by cutting the potato in half lengthwise,
then cut each half in half, lengthwise, and lastly each quarter in half
1/2 teaspoon fine sea salt lengthwise. Place the potato wedges in a bowl and toss them with
1/4 teaspoon freshly ground black the olive oil.
pepper 3. Lightly spray the air fryer basket with the cooking oil spray.

Sauce 4. P
 lace the potato wedges in the basket of the air fryer and cook the
potatoes for 22-25 minutes or until they are golden brown and crispy
1/2 cup mayonnaise on the outside but light and fluffy on the inside.
1/4 cup Sriracha (Thai chili 5. W
 hile the potatoes are cooking, make the bang bang sauce.
sauce) Combine the mayonnaise, sriracha, and sweet chili sauce in a bowl
1/4 cup sweet chili sauce and stir until well combined.

6. G
 ently remove the wedges from the air fryer. Place onto a plate and
Toppings drizzle with the bang bang sauce. Top the potatoes with the green
1/4 cup green onion, chopped onions and sesame seeds.

1/2 tablespoon sesame seeds

Michigan Potato Industry Commission | mipotato.com 22

 Prep Time
20 min.

Cook Time
25 min.

Serves
8

Green Goddess Potato Salad

Tender potatoes in an herb yogurt dressing with fennel, asparagus, and eggs.

Ingredients Preparation
2 lbs. Michigan yellow potatoes, 1. T
 o prepare the potato salad, place the potatoes in a large pot and cover them
sliced with cold water. Add the salt and place over high heat. Bring the potatoes to
a boil then reduce the heat to a simmer. Cook the potatoes for roughly 15-20
1-1/2 teaspoons kosher salt minutes or until they are just fork-tender. Add the asparagus and cook for
another 2-3 minutes. Drain the potatoes and asparagus and allow to cool
1-1/2 cups fresh asparagus, cut into
completely. While you wait for the potatoes to cool cook the eggs.
1-inch pieces
2. T
 o cook the eggs, bring a pot of water to a boil and gently add the eggs, set
6 large eggs
a timer for 11 minutes, when the timer goes off, remove the eggs from the
3/4 cup fennel, thinly sliced water and immediately place them into a bowl of ice water. Peel the eggs
and slice, set aside until ready to serve.
1/4 cup chives, cut into 1/2 inch
3. T
 o make the dressing, in a blender combine the basil, tarragon, dill, garlic,
pieces
capers, salt, yogurt, mayonnaise, buttermilk, lemon juice, and pepper. Blend
on high until all ingredients are smooth. Keep the dressing chilled until ready
to use. This dressing can be made up to 48 hours in advance.
Herb Yogurt Dressing
4. T
 o plate, toss the potatoes and asparagus in half of the dressing. Arrange
2/3 cup fresh basil, roughly chopped
the dressed vegetables on a serving plate and arrange some of the sliced
1/2 cup fresh tarragon fennel on top of the dressed veggies, lightly drizzle some of the remaining
dressing on top, and garnish with the egg slices and fresh chives.
1/3 cup fresh dill

2 garlic cloves
1/4 cup mayonnaise 1-1/2 teaspoons freshly ground
1 tablespoon capers black pepper
2 tablespoons cultured buttermilk
1/2 teaspoon kosher salt
2 tablespoons lemon juice
3/4 cup plain Greek yogurt
Michigan Potato Industry Commission | mipotato.com 23
 Prep Time
15 min.

Cook Time
15 min.

Serves
8

Irish Boxty
Tender potato pancakes griddled in Irish butter.

Ingredients Preparation
2 lbs. yellow potatoes, peeled 1. To prepare the boxty, begin by preheating a warming oven to 200 °F.
3/4 cup cultured buttermilk 2. T
 ake half of the peeled potatoes and place them in a pot filled with cold
water. Bring the pot to a boil and reduce the heat to a simmer. Cook the
1 large egg potatoes for 20-25 minutes or until the potatoes are fork-tender. Drain
1/3 cup all purpose flour the potatoes and mash them. This can be done in a ricer, food mill, or
use a potato masher. Allow the potatoes to cool slightly.
1/2 tablespoon baking soda
3. W
 ith the remaining raw potatoes, grate them on the fine grating side
2 teaspoons kosher salt of a box grater. Place the grated potatoes in a clean dish towel and
squeeze out as much moisture from the potatoes as possible. Make
1/2 teaspoon freshly ground black sure to complete the grating step as quickly as possible so the
pepper potatoes do not change color.
4 oz. unsalted butter 4. In a large bowl, combine the mashed potatoes, grated potatoes,
1 cup sour cream (optional) buttermilk, egg, flour, baking soda, salt and pepper until a thick
pancake batter consistency is achieved.

5. In a large nonstick skillet or griddle, melt a little butter and place
scoops of the batter for you desired size boxty. Cook the boxty
for about 3-4 minutes over medium heat or until they are golden.
Carefully flip them over and cook for an additional 3-4 minutes.
Repeat this until all the boxty are cooked, keeping the finished boxty
in the warming oven while you prepare the rest.

6. T
 o serve the boxty place them on a plate and enjoy with sour cream,
smoked salmon, eggs, broiled tomatoes, salted cod, whatever you
would like!
Michigan Potato Industry Commission | mipotato.com 24
Michigan Potato Industry Commission
3515 West Rd. Suite A.
East Lansing, MI 48823
517.253.7370

mipotato.com