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February is Potato Lover’s Month, and really, what better time of year to express your love for this amazing tuber? Did you know that…potatoes have more potassium per serving than any other fruit or vegetable, even bananas? That potatoes have no fat or cholesterol? That each year the average American eats 130 pounds of potatoes? Wow!

Last weekend we had the honor of attending PotatoPalooza, an all-potato party hosted by the talented Erika Kerekes of In Erika’s Kitchen and the Idaho Potato Commission. The menu consisted of 12 creative and tasty potato recipes (including desserts!) plus two potato-themed drinks.

What was most delicious? Impossible to decide. There were these adorable “Be My Valentine” twice-baked potatoes with Amorosa Idaho fingerling potatoes that are red on the outside, pink on the inside:

There were some swoon-worthy Salmon Batons with Crispy Potato Cakes and Cherry Chipotle Not Ketchup:

And there were these hearty Shepherd’s Pie Spoonfuls made with beef stew and topped with a whipped potato flourish:

But one of the tastiest potato morsels at the entire party had to be Grandma Rose’s Potato Blintzes from Erika. These are very thin, delicate pancakes wrapped around smooth and creamy mashed potatoes. When you fry them up, they get crisp and golden on the outside, but they stay smooth and creamy inside. They’re fun to serve as little bites for a party, but they could also make a tasty side dish or even a hearty breakfast.

Erika has generously allowed us to share the recipe here. When we made them, we took the liberty of frying them with fresh rosemary  along with the butter.

Grandma Rose’s Potato Blintzes, courtesy of Erika Kerekes, In Erika’s Kitchen


  • 2 pounds Idaho® potatoes, peeled and cut into 2-inch chunks*

  • 4 Tablespoons butter

  • 1 large onion, diced

  • ¼ teaspoon salt

  • ⅛ teaspoon freshly ground black pepper


  • 1 cup all-purpose flour

  • 1 large egg

  • 1¼ cups water

  • Pinch of salt

  • Approximately 4 Tablespoons butter, for frying pancakes and finished blintzes

  • Optional: Three small sprigs rosemary
  • Applesauce and/or sour cream (for serving)

  1. Make the filling: Put the Idaho® potatoes in a saucepan and cover with cold water. Bring the pot to a boil, turn down the heat, and simmer until the potato chunks are tender and easily pierced with a fork, about 20 minutes. Drain the potatoes and put them back in the hot, empty saucepan to dry for a few minutes.

  2. While the potatoes are boiling, heat 4 tablespoons butter in a large skillet and add the onion. Cook until the onion is golden brown and very soft, about 15 minutes.

  3. Mash the potatoes with a potato masher or fork; it’s okay if there are some lumps. Add the cooked onions, salt and pepper. Mix well, taste, and adjust seasoning if necessary. Set filling aside.

  4. Make the pancakes: Whisk together the flour, egg, water and salt. The batter should have the consistency of heavy cream; if it’s too thick, whisk in a little more water.

  5. Heat a small (7-inch) nonstick skillet over medium heat. Melt a little knob of butter in the pan along with rosemary sprigs, if deisred, and swirl it around so the bottom of the skillet is lightly coated with the melted butter. When the butter stops foaming, ladle in about 2 Tablespoons of the batter, swirling the pan around so the batter coats the bottom of the skillet evenly. Cook the pancake about 45 seconds, until the edges are starting to curl up. Do not flip the pancake – you’re cooking it on one side only. Slide the pancake onto a plate, cutting board or cooling rack. Repeat with the remaining batter until all the pancakes are made. Wait to stack the pancakes until they are fully cooled or they will stick together.

  6. Assemble the blintzes: Place one pancake on a cutting board with the cooked side up. Dollop about 2 Tablespoons of the potato filling in a rectangular shape in the middle of the pancake.

  7. Now form the blintz by folding in two sides of the pancake over the short edges of the rectangular filling, folding up one long edge, and rolling until the other edge is under the filling and the whole package looks like a little burrito. Continue with the rest of the pancakes and filling. Note that the uncooked side of the pancake is on the outside of the blintzes; this is as it should be, since you will be cooking the blintzes again once they are formed.

  8. To serve, heat a little more butter in the skillet and place the formed blintzes in the skillet. Fry until golden on both sides and the filling is heated through. Serve immediately with applesauce or sour cream (or both).

Note: 2 cups Idaho® dehydrated potato flakes plus 2 cups boiling water may be substituted for the cooked and mashed potatoes in the filling. Mix together the potato flakes and the boiling water, then proceed with the recipe as directed. Blintzes can be formed up to 1 day ahead and refrigerated, stored in a single layer and covered tightly with plastic wrap.


What’s your favorite potato recipe? We’d love to hear it!

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7 Responses to PotatoPalooza!

  1. Dorothy at Shockingly Delicious February 11, 2014 at 12:20 pm #

    LOVE your rosemary idea! These were so, so good at the party!

    • Jeanne February 11, 2014 at 12:49 pm #

      Thanks, Dorothy! Great to see you again!

  2. Don Odiorne February 11, 2014 at 6:20 pm #

    Beautiful shots! Thank you for coming. Was hard for me to pick a favorite out of all the recipes Erika Kerekes and Judy Lyness prepared. Each one had a different taste, texture and color. Guess that just shows off the versatility of Idaho potatoes!

    • Jeanne February 11, 2014 at 7:00 pm #

      Thanks, Don! It was great to see you again!

  3. Priscilla | ShesCookin February 12, 2014 at 4:31 pm #

    Grandma’s blintzes look doubly delicious fried 🙂 It was delicious fun seeing everyone and sampling all the fabulous potato creations. Great pics, Jeanne!

    • Jeanne February 12, 2014 at 6:10 pm #

      Thanks, Priscilla! Hope to see you again soon!


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