The crisp air of fall is already upon us. Could there be a better time of year to cook? Harvest brings the smell of freshly tilled soil – and for the people of southern Idaho, you know that dirt smells good. The gardens, fields and fruit trees are bursting at the seams with food. Of all the different types of produce our local farmers grow, potatoes are what have made us Idahoans famous. There is such an assortment to choose from, your cooking possibilities are endless: New Red, Yukon Gold, Russet, Shepody, and even the Fingerling with all its wonderful varieties. Each potato’s variety serves its purpose in the culinary world. Here are some recipes to liven up your spuds.

Photo © Jason Lugo

Creamy Gruyere Dauphinois

7 Russet potatoes (peeled)
1 pint heavy cream
½ cup grated Gruyere cheese
½ cup Parmesan cheese
TT nutmeg
TT salt and pepper

In a large sauce pan add cream and bring to a boil. While cream is heating, spray a large baking dish with cooking spray. Thinly slice potatoes with knife or mandolin and place into the pan. When the pan is half full sprinkle gruyere, nutmeg, cream, salt and pepper. Finish the other half and sprinkle parmesan, nutmeg, cream, salt and pepper.  Cover with foil and bake for 60 minutes at 400 degrees.

Photo © Jason Lugo

Oven Roasted Rosemary New Potatoes

15 New potatoes, quartered
3 sprigs rosemary
4 tablespoons olive oil
TT salt and pepper

In a large bowl place potatoes, rosemary, olive oil, salt and pepper. Mix well and place on a sheet pan. Bake at 400 degrees until golden and fork tender. Drizzle with reduced balsamic, if desired.

Photo © Jason Lugo

Seared Russian Banana Fingerlings with Gorgonzola Cream Dip

2 pounds Russian Banana Fingerlings, quartered
1 tablespoon butter
½ teaspoon olive oil
½ shallot, chopped
2 cloves garlic, chopped

Place the potatoes in a large saucepan with water to cover. Bring to a boil over high heat, reduce to medium and cover. Let simmer until potatoes are tender. In a large skillet over medium high heat add butter and olive oil. Add garlic and shallots, sauté until tender. Add fingerlings and sauté until a bit seared. Season to taste with salt and pepper.

Gorgonzola Cream Dip

1 cup crumbled Gorgonzola cheese
1 cup sour cream
½ cup heavy whipping cream
¼ pound cream cheese, room temperature
1 ½  teaspoon lemon zest
1 tablespoon fresh lemon juice
2 cloves garlic, chopped
TT salt and pepper

In a food processor add sour cream, cream, and cream cheese. Pulse until mixed together well. Add lemon, lemon zest, garlic, and season to taste with salt and pepper. Place in a large bowl and stir in Gorgonzola.

Photo © Jason Lugo