Alaska Grown potato recipes

With most of the local 2025 crops harvested, thoughts turn more toward the indoors and how to make the most of all that nutritious and delicious fresh produce. The recipes below put a spotlight on the Mat-Su’s most famous crop – the potato.

The recipes are courtesy of the Alaska Department of Natural Resources’ Division of Agriculture, which is the home of the Alaska Grown initiative. Created by the state’s agriculture industry, Alaska Grown has promoted local farming and products grown in Alaska for more than 30 years.

Crash Hot Potatoes

Courtesy of and adapted from: Splendishes Blog

INGREDIENTS

Alaska Grown Red Potatoes

Olive Oil

Parmesan Cheese

Salt and Pepper

(optional) Garlic and Herbs, to taste

PREPARATION

1- Bake potatoes at 375° (or boil) until tender, 45 minutes to an hour.

2- Gently mash the potatoes with a fork or potato masher until it looks like a thick cookie. Drizzle in olive oil, herbs, spices and parmesan cheese. Bake for another 20 minutes and serve.

Vichyssoise with Baked Cheese Crisps

Courtesy of and adapted from: The Food Network and joyfulabode.com

INGREDIENTS

4 cups leftover cooked Alaska Grown new potatoes

2 teaspoons butter

2 leeks, rinsed well and chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried marjoram

6 cups reduced-sodium vegetable or chicken broth

1 cup reduced-fat sour cream

Salt and ground black pepper

4 teaspoons chopped fresh chives

Hard cheese (such as parmesan) for the cheese crisps

PREPARATION

1- Preheat oven to 350°. Shred cheese. On a baking sheet lined with parchment paper, make small piles of the shredded cheese, about a tablespoon each.

2- Bake for 5-7 minutes, watching carefully because the crisps will cook fast. Set aside.

3- For the soup, heat butter in a large stock pot or Dutch oven over medium heat.

4- Add leeks and garlic and cook 3 minutes, until soft.

5- Add thyme and marjoram and cook 1 minute, until fragrant. Add potatoes and broth, increase heat to high and bring to a boil. Reduce heat, partially cover and simmer 5 minutes.

6- Using an immersion blender, puree until smooth (or puree in a blender and return mixture to pot). Remove from heat and whisk in sour cream. Season, to taste, with salt and black pepper. Ladle soup into bowls and top with chives.

Potato Latkes (Pancakes)

Courtesy of and adapted from: The Food Network Kitchens

INGREDIENTS

2 pounds Alaska Grown russet type potatoes (Yukon golds work well for latkes)

1 small yellow onion

3 tablespoons matzo meal

1 large egg, lightly beaten

1/4 teaspoon baking powder

2 teaspoons kosher salt

Vegetable oil, for frying

1 tablespoon chopped chives for garnish

Sour cream, for serving

PREPARATION

1- Peel the potatoes and shred them in a food processor fitted with the shredding blade; transfer the potatoes to a large bowl as the food processor fills up. Repeat with the onion. Transfer the onion to the bowl with the potatoes and stir in the matzo meal, egg, baking powder and salt.

2- Fill a large skillet with 1/2 inch oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a small piece of potato into the oil; if the potato sizzles steadily, the oil is ready.

3- Working in batches, scoop the potato mixture by 1/4-cupfuls and add them carefully to the skillet, flattening each latke slightly with a spatula. Fry, turning the latkes once, until golden brown and cooked through, about 3 minutes. Drain on paper towels. Remove any loose bits of potato mixture between batches with a slotted spoon.

4- Serve the latkes immediately, or keep them warm in a 200-degree oven. Garnish with fresh herbs and serve with sour cream and/or Spiced Apple-Pear Sauce, recipe below.

Spiced Apple-Pear Sauce

INGREDIENTS

3 McIntosh apples, peeled, cored and chopped into 1/2-inch pieces

3 ripe Bartlett pears, peeled, cored and chopped into 1/2-inch pieces

1 tablespoon fresh lemon juice

6 cinnamon sticks

1/4 teaspoon ground nutmeg

1 to 2 tablespoons sugar

PREPARATION

1- Combine the apples, pears, lemon juice, cinnamon sticks, nutmeg, 1 tablespoon sugar and 1/4 cup water in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to medium-low and cook until the apples and pears are very soft but still a bit chunky, 15 to 20 minutes. Taste the mixture and add the remaining tablespoon of sugar if desired.

2- Remove the sauce from the heat and stir a few times until the sauce is well combined with small chunks. Cool to room temperature. Remove the cinnamon sticks and serve. (For a smoother sauce, remove from heat, remove the cinnamon sticks and then whisk the mixture until smooth before cooling.)