Colorado Proud

You’ve had them baked, mashed and fried, but have you ever had them street style? Potatoes are a mealtime staple, and their versatility, diverse flavors and nutritional value mean they can easily become a star of any meal. Potatoes contain many essential nutrients including potassium, vitamin C, fiber, B6, iron, magnesium and antioxidants.

Did you know Colorado’s San Luis Valley is the second largest fresh potato growing region in the United States? Nestled between the Sangre de Cristo and San Juan Mountains at an elevation of 7,600 feet, the valley enjoys mild summer temperatures, more than 300 days of sunshine a year and pure Rockies snowmelt as a main water source. Part of an ancient lake bed, the valley’s fertile soil has been enriched by a unique mix of mineral deposits. That’s why more than 150 potato growing families have made the San Luis Valley their home for generations.

Each month, Colorado Department of Agriculture features a different ag commodity to highlight the variety and quality of products grown and raised in the state. Chef Jason Morse shows us how to bring all the ingredients together to highlight different flavors while supporting Colorado’s farmers and ranchers. Morse said, “I felt it was time that our amazing Colorado potatoes had their moment in the spotlight. For this recipe, we take a street food approach to serving potatoes, and I must be honest — I love these things!”

Visit ColoradoProud.org for a complete list of recipes.

Colorado Street Spuds

4 tablespoons oil, canola/olive

8  Yukon Gold potatoes, whole, cooked (chill then cut into planks)

2 tablespoons Bayou Dust, 5280 Culinary Rub

1/2 cup rojo sauce

1/2 cup verde sauce

1/2 cup Mexican crema

1/2 cup cotija cheese, crumbled

1/4 cup green onions, sliced

To cook potatoes, boil in lightly salted water for 9-11 minutes or until fork tender. Remove from water, place onto a plate and allow to cool completely in the fridge.

Preheat griddle over medium/high heat for approximately 10 minutes.

Season potatoes lightly with 2 tablespoons oil and Bayou Dust. Place the remaining 2 tablespoons oil down in the center of the griddle. Add the potatoes and cook on both sides for approximately 5 minutes per side.

Once potatoes are fully cooked, remove from the griddle and place onto a platter. Top with rojo sauce, verde sauce, Mexican crema and cotija cheese. Garnish with green onions. Devour!!!

This yummy dish pairs well with a 2020 conifer red from Aspen Peak Cellars located in Florence. If you are searching for an alcohol-free beverage to complement this recipe, try a kombucha from Humm Kombucha in Boulder.