Idaho® Potato "Shot Glasses":

 Bring medium pot of water to boil. Add potatoes and cook until a toothpick may be inserted into each potato with little force, 12-15 minutes. Do not overcook; potatoes should be tender but still firm to the touch. Chill potatoes in ice bath.

 Trim each potato to create a flat bottom. Cut off top, leaving at least 2 inches of potato. 

Using a sharp paring knife, carve out interior of each potato to create a "shot glass." Carefully remove interior of potato to leave a wall of at least 1/8 inch. Thoroughly chill potato "shot glasses" in airtight container.

Vodka Infusion with Chives and Lemon (served in Idaho® All Blue Potatoes):

In small bowl, combine vodka, chives, lemon zest, crushed salt and pepper. Cover; set aside for 24 hours. Strain; refrigerate.

To serve, pour vodka infusion into potato "shot glasses." Garnish with chives. Serve with sea salt for dipping.

Vodka Infusion with Orange (served in Idaho® French Fingerling Potatoes):

In small bowl, combine vodka, red pepper flakes and grated orange zest. Cover; set aside 24 hours. Strain; refrigerate.

 To serve, pour vodka infusion into potato "shot glasses." Garnish with orange zest. Serve with sea salt for dipping.

Bourbon Bloody Mary (served in Idaho® Russian Banana Potatoes):

In a small bowl, combine tomato juice, bourbon, lemon juice, Worcestershire sauce, salt, paprika and pepper. Cover; set aside for 24 hours. Strain; refrigerate.

To serve, pour bourbon infusion into potato "shot glasses." Garnish with micro celery. Serve with sea salt for dipping.

Source: Idaho Potato Commission