Are you looking for a fun recipe this Super Bowl season that not only gets eaten but will impress your guests at the same time? Look no further. From our friends at the Idaho Potato commission comes one of our favorite appetizer recipes.

Andouille & Ramp Stuffed Idaho® Fingerling Potatoes with Sweet/Hot Red Pepper Sauce

It’s great chorizo and earthy potato flavor mixes to make a zesty treat!

Andouille & Ramp Stuffed Idaho® Fingerling Potatoes with Sweet/Hot Red Pepper Sauce

Ingredients

• 2 lbs Idaho® Fingerlings, such as Purple Peruvian or Ruby Crescent
• 4 oz Andouille Sausage, finely diced
• 4 Ramps, or Green Onions, finely diced
• 2 Garlic Cloves, minced
• 1/2 C Creamy Brie Spread
• 2 tsp Extra Virgin Olive Oil
• To Taste Kosher Salt & fresh-cracked Black Pepper
• 1/4 C Sweet/Hot Red Pepper Sauce, recipe follows
• Fresh Chives to garnish

Sweet/Hot Red Pepper Sauce

• 3 T Hot Pepper Jelly, melted
• 1 Roasted Red Pepper
• Pinch Cayenne Pepper to taste

Directions

1. Boil potatoes until tender, but not too soft, about 10 minutes. Set aside until they can be handled. Trim potato bottoms so they can sit upright, and then trim off enough of the top to allow you to scoop out most of the flesh. Reserve flesh.
2. In a small sauté pan, warm the oil over medium high heat. Add the sausage, ramps, and garlic. Cook until vegetables begin to wilt and sausage is giving off some of its fat. Add the reserved potato flesh and warm through. Remove from heat and place in small bowl.
3. Add cheese and using a fork or the back of a spoon, lightly smash the ingredients together. Add salt and pepper to taste. Put filling in piping bag and stuff potatoes allowing the filling to overflow out of the top. Heat in a 425F oven for 7-8 minutes.

Sweet/Hot Red Pepper Sauce

• Place all ingredients in blender or processor and purée. Place mixture in squeeze bottle and garnish each potato with a little drizzle and top with fresh chive spears.

Who would have thought our fingerlings would look so good in a heart shaped box?

Looking for a delicate and delightful addition to your Valentine’s Day meal? All of us at Southwind Farms suggest adding fingerling potatoes to your plate! Fingerlings offer fresh flavor and bright color that will liven up any plate. Fingerling potatoes are great for roasting, baking, frying, sauteing, boiling and potato salads. Celebrate this day de l’amour with a welcome addition everyone will love!

For some exquisite recipes check out our Fingerling Recipes Page

Idaho® Fingerling Potato Pizza

Ingredients

Dough

• 1 pack dry yeast
• 1 teaspoon honey
• 3/4 cup warm water
• 2 3/4 cups AP flour
• 1 teaspoon salt
• 2 tablespoons olive oil

Pizza Toppings

• 1 cup mixed Idaho®-grown Fingerling potatoes, roasted and sliced (Purple Peruvian, French Fingerlings, Ruby Crescent)
• 1 cup mixed mushrooms, sliced (Miatake, Shiitake and Oyster)
• 1 tablespoon oil
• 6 slices of Triple Cream Brie Cheese
• 6 – 8 ounces of four cheese pizza blend (Mozzarella, Provolone, Asiago and Parmesan)

Directions

Dough

1. In a small bowl dissolve yeast with warm water
2. After yeast starts to bloom add remaining ingredients except olive oil
3. Spin all ingredients in electric bowl with hook attachment for 6 minutes then add olive oil and spin for 2 more minutes
4. Proof then, retard dough in cooler under cold , wet towel
5. Roll dough until approximately 10 inches round

Pizza Toppings

1. Roast fingerlings with skin on for 30 minutes at 350° F until tender and season with salt and pepper and slice
2. Saute mushroom slices aggressively in hot oil until crisp

Pizza Assembly:

1. Top pizza dough by alternating pizza toppings of potato, mushrooms and cheese
2. Bake at 500° F for 8 to 10 minutes