Try Colorado Proud’s Recipe of the Month for February: Colorado Street Spuds

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You’ve had them baked, mashed, and fried, but have you ever had them street style? Potatoes are a meal time 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, fiber, and antioxidants. 

Did you know Colorado’s San Luis Valley is the second largest fresh potato growing region in the U.S.? Nestled between the Sangre de Cristo and San Juan Mountains at an elevation of 7600 feet, the valley enjoys mild summer temperatures, more than 300 days of sunshine a year, and pure Rockies snow melt 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.

Chef Jason Morse shows us how to bring all the ingredients together to highlight different flavors while supporting Colorado’s farmers and ranchers. 

Each month the Colorado Department of Agriculture features a different ag commodity to highlight the variety and quality of products grown and raised in the state. For February, Chef Jason Morse of 5280 Culinary uses Colorado potatoes as a flavorful dish perfect for the upcoming Super Bowl.

Chef Jason says, “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!” Happy cooking!


Colorado Street Spuds
Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC and Ace Hardware Grill Expert

Yield: 4 servings 
Prep Time: 5 minutes
Cook Time: 10 minutes (time can vary)  


4 tbsp oil, canola/olive 
8  Yukon Gold potatoes, whole, cooked (chill then cut into planks)
2 tbsp Bayou Dust, 5280 Culinary Rub
½ cup rojo sauce
½ cup verde sauce
½ cup Mexican crema
½ cup cotija cheese, crumbled
¼ cup green onions, sliced

Preparation Directions:

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

Cooking Directions:

  1. Wash all tools prior to use
  2. Clean and sanitize all cutting boards and prep surfaces prior to use
  3. Read all manufacturer’s instructions before using grills, starters, and any cooking tools
  4. Preheat griddle over medium/high heat for approx. 10 minutes
  5. Season potatoes lightly with 2 tbsp oil and Bayou Dust
  6. Place the remaining 2 tbsp oil down in the center of the griddle
  7. Add the potatoes and cook on both sides for approx. 5 minutes per side
  8. Once potatoes are fully cooked, remove from the griddle and place onto a platter
  9. Top with rojo sauce, verde sauce, Mexican crema and cotija cheese
  10. Garnish with Green Onions
  11. 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. For more information on wine, visit Colorado Wine.

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