Impress your next summer potluck with these recipes from the Wisconsin Potato Growers Association

Impress your next summer potluck with these recipes from the Wisconsin Potato Growers Association

WAUSAU, Wisconsin (WSAW) – Sarah Agena of the Wisconsin Potato Growers Association stopped by NewsChannel 7 Studios on Tuesday to share some recipes that are sure to impress your next summer potluck.

There’s no need to heat up your kitchen during these hot Wisconsin days. Try That’s Amore the next time you’re invited to a summer potluck! potatoes. Red potatoes seasoned with Italian herbs and studded with pepperoni, mozzarella, basil, tomatoes and chiles are sure to be a crowd favorite.

That’s Amore! potatoes

  • 2 lbs red potatoes washed and cut into 1/2 inch rounds
  • 1 cup diced fresh tomatoes
  • 2 tbsp olive oil
  • 1 tablespoon Italian herbs
  • 1 tsp crushed red chili flakes
  • 2 tsp kosher salt
  • 1 tsp black pepper freshly ground
  • 8 oz pepperoni slices
  • ¾ cup low-fat shredded mozzarella
  • ¼ cup fresh basil ½ tablespoon dried basil can be substituted if desired


  • Preheat the oven to 400°F. This can also be done on a grill preheated to 400°F. If you’re cooking outdoors without a thermometer and over an open flame, cooking time may vary slightly.
  • Place the potatoes on a large square of aluminum foil. Drizzle the potatoes and tomatoes with the olive oil and season with the Italian herbs, crushed red chilli flakes, salt and pepper.
  • Wrap the foil around the food by making an envelope fold over the top and rolling up the edges. This makes it easier to check the contents of the package and makes serving easy.
  • Place the foil pouch in the oven or over the campfire on a wire rack. Let the pack cook for about 25 minutes or until the potatoes are tender. It is important to occasionally turn the foil package around the heat to prevent burning.
  • To finish the dish, sprinkle the potatoes and tomatoes with the grated mozzarella and return to the heat to allow the cheese to melt. Place the pepperoni on top and sprinkle with basil before serving.

Summer potato vegetable Ratatouille is the perfect way to utilize the abundance of garden vegetables. A warm medley of multicolored petite potatoes and vegetables roasted with fresh aromatic herbs over garlicky marinara sauce topped with sweet basil will be a hit at any family meal.

Summer potato Vegetable Ratatouille


  • 1 pound red and purple potatoes
  • 1 zucchini
  • 1 yellow pumpkin
  • 2 Japanese aubergines
  • 2 large Roma tomatoes
  • ¼ cup olive oil
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp thyme chopped
  • 1 tbsp chopped oregano
  • 1 tbsp rosemary finely chopped
  • 2 tbsp garlic minced
  • ½ cup marinara sauce
  • ¼ cup basil


  • Collect all necessary ingredients and equipment.
  • Cut potatoes into -inch circles and cut all other vegetables into ¼-inch circles and place in a large bowl. Drizzle with olive oil, add minced garlic, thyme, oregano, rosemary, salt and black pepper and stir gently until vegetables are coated.
  • Spoon the marinara sauce into a baking pan and spread evenly over the bottom of the pan, spoon the marinara sauce alternately over the marinara sauce until the whole pan is covered with vegetables. Place the baking pan in a superheated to 400°F for 20 minutes. Remove the baking pan and let it cool slightly.
  • Garnish with basil leaves and serve family style.

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