iowa potato packers

Baked Potato Slices

These potato slices are AMAZING! A perfect side to your favorite main entree.





3 Summertime russet potatoes, scrubbed clean

2 T olive oil

kosher salt

Freshly ground black pepper

Pinch cayenne pepper

1 tsp garlic powder

6 slices bacon, cooked and crumbled

1-1/2 C shredded Cheddar

3 green onions, thinly sliced

Sour cream, for serving


Preheat oven to 400°.

Slice potatoes into 1/2″ coins.

In a large bowl, toss the potato rounds in olive oil. Season with salt, pepper, cayenne and garlic powder, and toss until evenly coated. Place in a single layer on a large baking sheet. Bake for 30-40 minutes, until lightly browned and tender, flipping halfway through.

Top each potato round with cheese and bacon. Broil until melty, about 2 minutes.

Dollop sour cream onto each potato and garnish with green

Potato Waffles

Potatoes and bacon and cheese!  Oh my!

Watch how it all comes together. Courtesy of SORTEDFOODS.


6 slices smoked bacon

1 onion

1 T vegetable oil

4 eggs

2 lbs Summertime white potatoes

2 ½ T corn starch

3 T parmesan cheese

1 tsp salt

1 tsp cracked black pepper

1 T fresh chives

1 dollop sour cream


Potato Power


Potatoes provide the carbohydrate, potassium and energy that we need to perform at our best. More energy-packed than any other popular vegetable, potatoes have even more potassium than a banana. Plus, there’s a potato option to fuel your body and brain throughout the day — whether you lead an active lifestyle or are competing with elite athletes.


Hot German Potato Salad

Easy to make. Delightful to taste.

Treat yourself to this Hot German Potato Salad!


2 lbs Summertime baby red potatoes

1/3 C apple cider vinegar

1 T coarse ground mustardbaby red potatoes

1 T white sugar

Freshly cracked pepper

1/2 tsp salt

3 oz bacon

1 sm yellow onion

1/4 C chopped fresh parsley


Scrub potatoes well, then add them to a large pot with enough cool water to cover the potatoes by one inch. Add approximately ½ Tbsp salt to the cooking water. Place a lid on the pot, turn the heat on to high, and bring the pot to a boil. Continue to boil the potatoes until they can easily be pierced with a fork (about 15 minutes).

Meanwhile, prepare the dressing. In a small bowl stir together the apple cider vinegar, coarse ground mustard, sugar, some freshly cracked pepper, and about ½ tsp salt.

Cut the bacon into one inch pieces and add them to a large skillet. Sauté the bacon over medium heat until brown and crispy. Remove the bacon from the skillet and place it on a paper towel lined plate to drain. Leave the remaining bacon grease in the skillet.

While the bacon is cooking, dice the onion. Add the onion to the skillet and sauté in the leftover bacon grease until the onions are soft and transparent. Turn the heat off. Add the prepared dressing and whisk until the dressing is well blended with the bacon fat and it has thickened just slightly.

Once the potatoes are tender, drain them in a colander. Let them cool for a few minutes, or just until they are cool enough to handle. Slice the potatoes into ¼-inch thick medallions. Add the sliced potatoes, cooked bacon, and chopped parsley to the skillet with the dressing. Stir to combine. Serve immediately while the potatoes are warm.



Olive Oil and Vinegar Potato Salad

Compliments of Shared Foods

Potato salad is a staple at most pot lucks, barbecues and big dinners. If you want to step outside the peel and try something a little bit different you should give this Olive Oil & Vinegar Potato Salad a try! 

The Perfect Baked Potato

Throw that tinfoil out! Here’s how to make the perfect baked potato ……….

Preheat the oven to 425 degrees. Wash and scrub your potatoes clean. Poke each potato with a fork a few times to allow steam to release while cooking. Lightly dry each potato in a clean towel. Using your hands or a pastry brush coat each potato in a thin coat of olive oil and set on a baking sheet. Sprinkle with salt and then flip them over and sprinkle the other side with salt.

Carefully place the potatoes directly on the oven rack and then stick the pan underneath on the next rack to catch any potato drips.

Bake for 45 minutes to one hour or until the potatoes are cooked through. They will give slightly when you press on them.

Green Beans, Potatoes and Bacon

Summertime is all about “fresh”……….. and nothing says fresh more than new potatoes and just-picked green beans.

baby red potatoes






1 lb fresh-picked green beans, broken into bite-sized pieces

1 medium yellow onion, chopped

1 lb bacon ends, chopped

1½  T minced garlic

½ tsp cracked black pepper

1 lb Summertime Potato Baby Red Potatoes, cut in halves or quarters

3 cups chicken broth


In a large pot, fry bacon until crisp.  Add all ingredients except potatoes. Simmer until beans are tender, approx. 2 hrs.  Add potatoes, simmer additional 1 hour.