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Coriander Potatoes

Coriander Potatoes

11/2 lb. Potatoes, peeled and diced into 1/2-inch cubes
4 T. Olive Oil
1 hot Red or Green Chili
2 cloves Garlic, finely chopped
Salt and Black Pepper to taste
1 large bunch fresh green Coriander, finely chopped (Fresh Parsley is a viable substitute, but will produce a different taste)

Heat the oil in a large skillet or pan over medium heat, into which the potatoes will go in about a one-inch-thick layer. Rinse the potato cubes well and shake them dry, then carefully add to the warm olive oil. Fry them until they’re golden on all sides, tossing as you go to even out the cooking. Split the chili and remove the seeds, then chop it finely; and do the same with the garlic. Add to the potatoes with the salt, and continue cook for  another 2-3 minutes. Chop the coriander finely, starting with the stalks, and stir it in, cooking for another 2 or 3 minutes, until the coriander has wilted. Serve immediately as part of dinner.

 

Grilled Lemon Potatoes

Grilled Lemon Potatoes

2 russet potatoes, halved lengthwise

1/2 C. low fat margarine, melted

2 T. lemon juice

1 1/2 tsp.s reduced sodium lemon pepper

1/8 tsp. garlic powder

 

Deeply score cut sides of Potatoes, using a sharp knife. Cover skin side With Foil. Combine Remaining Ingredients; Brush Cut Sides With Margarine Mixture. Grill Potatoes, Cut Side Up, 5 To 6 Inches From Medium Coals 40 Min, Basting With Margarine Mixture Every 10 Min. Turn Potatoes & Grill 10 minutes. Turn Potatoes & Baste With Remaining margarine Mixture. Grill 10 Min.

Onion Roasted Potato Wedges

Onion Roasted Potato Wedges

1 1/2 lb. medium all purpose potatoes
2 T. oil
1 tsp. Italian seasoning
1 pkg. Onion Gravy Mix

Cut potatoes into wedges. Pour oil into a foiled lined shallow baking pan. Add potatoes; toss to coat. Sprinkle Gravy mix and Italian seasoning over potatoes, toss to coat; spread in single layer. Bake in 375 degree F oven 10-12 min. Stir potatoes, bake additional 12-15 min. or until done.

Marble Potatoes

Marble Potatoes

1 can whole potatoes, well drained

1 tsp. Olive oil

1 tsp. Butter

1 Garlic clove, chopped finely

Kosher salt

Black pepper, freshly cracked

Parsley, chopped finely

 

Using a melon baller, make rounded balls from the potatoes. They can be made the day before, covered and refrigerated. When ready to cook the potato balls, heat skillet on medium heat, add an equal amount of olive oil and butter. Sauté the potato balls in a large frying pan until done, shaking the pan periodically (this takes about 5 to 10 minutes). Add chopped garlic, salt and pepper to taste. DO NOT BURN THE GARLIC. Remove from heat, plate up on each individual plate, add parsley leaves and serve.

 

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Scalloped Potatoes

Scalloped Potatoes

4 Medium Potatoes (about 4 C. Sliced)

2 T. Flour

1 T. Dried Onion

1 tsp. Molly McButter

1/4 tsp. Pepper

1 1/2 C. Skim Milk

 

Scrub potatoes and cut into 1/4″ slices.  Layer in a casserole dish that has been sprayed with non-stick coating.  Sprinkle each layer with Molly McButter, pepper, onion, and flour.  our milk over the top.  Cook in pre-heated 350-degree oven.  Bake 1 1/4 hours.  Stir 2-3 times during cooking.

Cheesed Potatoes in Foil

Cheesed Potatoes in Foil

3 Large baking potatoes, sliced thinly
5 Slices bacon, cooked crisply
1 Large onion, sliced
2 c. Sharp cheddar cheese, shredded
1/2 c. Butter

Place sliced potatoes on a large piece of foil and sprinkle with salt and pepper. Crumble bacon over top. Add onion and cheese. Divide butter evenly on top. Stir ingredients gently. Bring up edges of foil, leave space for expansion.  Seal with a double fold. Place on a grill and cook over coals for about 1 hour, turn several time.

Potato and Leek Gratin

Potato and Leek Gratin

1 lb. leeks
2 onions, sliced
1 oz. unsalted butter
1 pint double cream
1 lb. potatoes, peeled and thinly sliced
1 small garlic clove, crushed
2 oz. Cheddar, grated
salt and freshly ground white pepper
freshly grated nutmeg

Pre-heat the oven to 180’C / 350’F or gas 4 and grease a shallow a shallow ovenproof gratin dish. Cut the leeks diagonally into 5 mm (1/4 in) slices and blanch in boiling water for 30 seconds. Drain, rinse under cold water, drain again and dry. Cook the onions in the butter for 2-3 minutes until softened. Pour the cream over the sliced potatoes in a pan. Add the garlic and season with salt, pepper and nutmeg. Bring to the boil then stir in the leeks and onions. Pour the mixture into the prepared dish to a depth of 4 cm (1 1/2 in), covering with all the cream. Place the dish into a roasting tray filled with very hot water and bake in the pre-heated oven for 1 hour until the potatoes are cooked through and golden brown on top. To check the potatoes during cooking, just pierce with a small vegetable knife. When it goes through easily you will know they are cooked. Remove the dish from the hot water. As a finish you can top with the grated Cheddar and glaze under a hot grill until golden brown.

 

Potato Stuffed Green Peppers

Potato Stuffed Green Peppers

4 large green bell peppers
1/2 cup onions, finely chopped
1/2 cup red peppers, finely chopped
Salt and pepper to taste
1 Tablespoon dried crumbled chives
2 cups mashed potatoes
2 cups tomato sauce

Preheat oven to 350 degrees. Slice away pepper tops below stems. Remove seeds and interior spines. Gently parboil peppers about 5 minutes. Drain upside down. Set peppers aside. Sauté onions and red pepper until soft. Add seasonings and mix well into mashed potatoes. Carefully stuff peppers, set them in a deep- sided baking dish. Pour tomato sauce around base of peppers. Bake at 350 degrees for about 20 minutes covered. Uncover, and bake 5 minutes longer. Serve warm.

Potatoes on the Grill

Potatoes on the Grill

8-10 red new potatoes

1 T. roasted garlic flavored oil

Seasoned salt

Onion powder

Paprika

Cayenne pepper

 

Wash and cut the potatoes into wedges, leaving the skin on or taking it off (personal preference). Dry the potatoes and put them in a large bowl. Coat with oil, sprinkle seasonings to taste and toss well. Let them sit for about 10-15 min.  Make a cookie sheet out of heavy aluminum foil and spread the potatoes on this, laying them on their sides. Place on a low to medium-low preheated BBQ grill and close the lid for about 10 minutes. Turn them and cook about 10 more minutes or until fork tender. If you don’t have a grill, you can do this in an oven at 375 degrees F. Enjoy!

 

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Hazelnut Mashed Potatoes

Hazelnut Mashed Potatoes

1 lb. new potatoes, peeled and diced
5 cloves garlic
1/3 C. heavy cream
1 T. unsalted butter
salt and pepper to taste
1/4 C. toasted ground hazelnuts
1 tsp. chopped thyme

 

Place the potatoes and garlic in a medium size sauce pan and cover with water. Over high heat cook the potatoes until fork tender. Strain off water and mash the potatoes. Add cream and butter and continue to mash until smooth. Season with salt and pepper. Add hazelnuts and chopped thyme and mix well. Serve hot.

 

Golden Baked Potato Casserole

Golden Baked Potato Casserole

3 lbs. large Yukon Gold potatoes, scrubbed but not peeled
6 large cloves garlic, unpeeled
1 1/2 cups low fat cottage cheese
1/2 cup light sour cream
1 1/2 tsp. salt
1/2 tsp. black pepper
1 bunch scallions, trimmed and sliced
1/2 cup grated sharp cheddar cheese
1/4 tsp. paprika

Place potatoes and garlic in a large saucepan and cover with cold water. Bring to a simmer over medium heat. Reduce the heat to low and cook until the potatoes are barely tender, about 15 to 20 minutes. Drain and let sit until cool enough to handle. Peel the potatoes and grate them into a large bowl; set aside. Squeeze the garlic cloves from their skins into a food processor. Add cottage cheese and process until completely smooth. Add sour cream, salt and pepper, and process briefly to combine. Add the cottage cheese mixture and scallions to the grated potatoes and mix well. Turn into a 2 quart baking dish which has been sprayed with nonstick spray. Top with grated cheddar cheese and paprika. (The recipe can be prepared to this point and stored, covered, in the refrigerator for up to 2 days.) Bake at 350 degrees for 30 to 40 minutes or until golden brown.

Potatoes with Bleu Cheese

Potatoes with Bleu Cheese

5 or 6 medium potatoes, peeled & sliced
1 small onion, diced
1 tsp. salt
pepper
3 Tbsp Imported Bleu Cheese (crumbled)
Heavy Cream (approx. 2 to 2 1/4 cups)

Spray a rectangular casserole dish with cooking spray.  Put a layer of potatoes on bottom of dish.  Sprinkle half the onion, half the salt, half the cheese and some pepper over potatoes.  Repeat layering once more.  Pour cream over potatoes until it is about halfway up dish.  Bake at 350 for 2 hours.  Cover with foil once potatoes are browned.

 

Savory Herbed Potatoes

Savory Herbed Potatoes

4 (about 1 1/2 lb.) medium-size potatoes
1 16-oz. can whole tomatoes, drained
1/2 cup chopped yellow onion
2 cloves garlic, minced
1/4 cup dried bread crumbs
1/4 tsp. dried thyme leaves

Peel and slice the potatoes. Place in a 2-quart microwave-safe dish. Add the tomatoes, onion, and garlic. Sprinkle on the bread crumbs and thyme. Cover and microwave on high for 10 minutes or until the potatoes are tender. To prepare in a conventional oven, preheat the oven to 350°F. Combine the ingredients in a lightly oiled 2-quart casserole dish, cover, and bake for 30 minutes or until the potatoes are tender.

 

Potato and Leek Gratin

Potato and Leek Gratin

1 lb. leeks
2 onions, sliced
1 oz. unsalted butter
1 pint double cream
1 lb. potatoes, peeled and thinly sliced
1 small garlic clove, crushed
2 oz. Cheddar, grated
salt and freshly ground white pepper
freshly grated nutmeg

Pre-heat the oven to 180’C / 350’F or gas 4 and grease a shallow a shallow ovenproof gratin dish. Cut the leeks diagonally into 5 mm (1/4 in) slices and blanch in boiling water for 30 seconds. Drain, rinse under cold water, drain again and dry. Cook the onions in the butter for 2-3 minutes until softened. Pour the cream over the sliced potatoes in a pan. Add the garlic and season with salt, pepper and nutmeg. Bring to the boil then stir in the leeks and onions. Pour the mixture into the prepared dish to a depth of 4 cm (1 1/2 in), covering with all the cream. Place the dish into a roasting tray filled with very hot water and bake in the pre-heated oven for 1 hour until the potatoes are cooked through and golden brown on top. To check the potatoes during cooking, just pierce with a small vegetable knife. When it goes through easily you will know they are cooked. Remove the dish from the hot water. As a finish you can top with the grated Cheddar and glaze under a hot grill until golden brown.

Lemon Basil Pan Potatoes

Lemon Basil Pan Potatoes

2 medium-size red potatoes
1 medium zucchini
1 T. butter or margarine
1 T. olive oil
4 green onions, sliced
1 T. grated lemon rind
1/4 tsp. salt
1/8 tsp. pepper
1/3 C. packed chopped fresh basil eaves or fresh parsley

 

Cut potatoes in half. Place halves cut side down, and cut lengthwise into 1/8-inch-thick slices. Pat dry, and set aside. Cut zucchini in half lengthwise. Place halves cut side down, and cut crosswise into 1/4-inch-thick slices. Set aside. Melt butter in oil in a 10-inch nonstick skillet over medium heat. Add potato slices, and cook 6 to 7 minutes or until browned. Stir in zucchini, green onions, and next 3 ingredients. Cover and cook 3 minutes. Remove from heat, and stir in basil. Makes 4 to 6 servings.

 

Cheesy Potato Fans

Cheesy Potato Fans

Peel or leave the skins on medium size baking potatoes. Slice them into about one-quarter inch thick slices, without going all the way through. Put a thin slice of onion and a small piece of cheese between the potato slices, give a brushing with some melted butter and sprinkle with salt and pepper. Wrap tightly in foil and place on the grill about an hour and a half before serving time. When the potato feels soft through the foil, it’s done.

 

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French Onion Potatoes Au Gratin

French Onion Potatoes Au Gratin

French Onion Potatoes Au Gratin3/4 C. water

1/2 C. purchased French onion sour cream dip

1 C. Mashed Potato Flakes

1 T. Chopped Green Chiles

1 to 2 T. butter, melted

1 oz. (1/4 C.) shredded Cheddar cheese

Shredded Cheddar cheese, if desired

 

Spray 8-inch cast iron skillet or 9-inch pie pan with nonstick cooking spray.  In medium saucepan, bring water to a boil. Stir in dip; mix well. Remove from heat. Add potato flakes and green chiles; mix well. Spoon potato mixture evenly into sprayed skillet. Top with melted butter and 1/4 C. cheese. Broil 4 to 6 inches from heat for 3 to 4 minutes or until cheese is bubbly and golden brown. Sprinkle with additional cheese. To serve, cut into wedges if desired.

 

Garlic Potato Wedges

Garlic Potato Wedges

2 Cloves Garlic, minced

1/2 T. Pepper

2 T. Olive Oil

4 tsp. Soy Sauce

1 T. Paprika

8 Medium Potatoes

 

in a 9×14 baking dish mix all ingredients but potatoes.  Mix and microwave 30 seconds.  Cut potatoes into 6 wedges each.  Stir potatoes into the oil mix and return to microwave, covered with waxed paper.  Microwave until tender.  For crispy potatoes, bake in oven at 375 until desired doneness.

Potato Risotto

Potato Risotto

4 Idaho potatoes, peeled and finely diced

1 T. chopped shallots

1 T. olive oil

3 C. heavy cream

2 T. Parmesan cheese

1/2 T. fresh chopped lemon thyme

Salt and pepper, to taste

 

Blanch Idaho Potatoes by boiling for seven minutes, then drain and set aside.  Saute shallots in olive oil over medium heat three minutes or until soft.  Add cream and boil rapidly until mixture thickens and is reduced by 1/4.  Stir in cheese, potatoes, thyme, salt and pepper to taste.

 

Three Cheese Potatoes

Three Cheese Potatoes

3 large potatoes, peeled and cut into 1-inch cubes

1 medium onion, chopped

3 tsp. grated Parmesan cheese

1T. minced chives

1/2 tsp. seasoned salt

1/4 tsp. pepper

2 tsp. butter

1/2 C. crumbled cooked bacon

1/2 C. shredded part-skim mozzarella cheese

1/2 C. shredded cheddar cheese

 

In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until potatoes are tender, turning once. Carefully open foil. Sprinkle the bacon, mozzarella and cheddar cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted .

 

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Cheddar Potato Slices

Cheddar Potato Slices

1 10 3/4 ounce can condensed cream of mushroom soup

1/2 tsp. paprika

1/2 tsp. pepper

4 russet potatoes, sliced

1 C. shredded low-fat cheddar cheese

In a small bowl, combine soup, paprika, and pepper. Spray a 2 qt. baking dish with nonstick spray. Arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese. Cover with foil and bake at 400F for 45 minutes. Uncover, and continue to bake 10 minutes, or until potatoes are fork tender.

Yummy Rosemary Potatoes

Yummy Rosemary Potatoes

2 medium Idaho potatoes, peeled and cut into ¼ inch slices

2 tbsp. Olive oil

2-3 tbsp. minced shallots or green onions

1 tbsp. lemon juice

generous handful of rosemary sprigs

1/4 tsp. freshly grated nutmeg

1/4 tsp. crushed dried red chile pepper

salt and fresh pepper to taste

1 tbsp. melted butter or margarine

 

Preheat oven to 400 degrees. Lightly coat a 10-12 inch cast-iron or heavy skillet with olive oil. Place potatoes in a single layer, overlapping slightly and lining the sides of the pan. Sprinkle with shallots and lemon juice. Tuck small sprigs of rosemary between potato slices, and drizzle with remaining olive oil. Sprinkle with the nutmeg, red chili, salt and pepper. Cook for 50-55 minutes until lightly crisp and golden. Drizzle with melted butter and cook another 5 minutes. Serves 4 as a side dish.

 

Note: You can combine rosemary sprigs with sage, thyme and savory. If desired, generously sprinkle with Parmesan cheese on top of the butter before the last 5 minutes of cooking.

Pink Potatoes

Pink Potatoes

4 medium sized white potatoes

1 medium sized sweet potato

1 to 3 garlic cloves, peeled

4 T. butter or margarine

Salt and pepper to taste (about 1/4 tsp. each)

 

Scrub and peel the potatoes and cut them into to 2-inch chunks.  Place the potatoes and the garlic cloves in a saucepan; add tap water until it covers the potatoes. Set pan over high heat and bring to a boil. Boil for 10-12 minutes, until a fork slides easily through the potatoes.  Drain potatoes, reserving 3/4 C. of the cooking liquid. Mash the cooked potatoes and garlic with a potato masher, add butter or margarine, and reserved liquid 1/4 C. at a time, until potatoes are creamy, whipped consistency.

 

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Pantry Friendly Savory Canned Potatoes

Pantry Friendly Savory Canned Potatoes

Pantry Friendly Savory Canned Potatoes

30 ounces canned sliced potatoes (2 cans)

1 tsp. butter (you can add a bit more if you like and the end of cooking)

1 tsp. olive oil

1⁄2 tsp. dried rosemary

1⁄2 tsp. fresh parsley, and chopped fine

1⁄4 tsp. ground black pepper

1 tsp. kosher salt

Optional:  roasted red peppers, pimentos, bacon or pancetta, scallions or thin sliced onion

In a medium sauté pan melt the butter with olive oil. Add potatoes and  pan sauté just until lightly brown, they should take 5-8 minutes on medium high. The last minute I add the garlic, seasoning and any other OPTIONS (roasted peppers, pimento, sautéed bacon or scallions) if you desire. You can also add extra butter at this point if you want really buttery potatoes with a little sauce.

Melting Potatoes

Melting Potatoes

Melting Potatoes

3 lb. New Potatoes/Yukon Gold Potatoes any small potato

1 1/4 C. chicken broth

6 T. Butter

2 cloves garlic peeled and lightly crushed

1 T. Thyme

1 tsp. Kosher Salt

1/2 tsp. Pepper

 

Place oven rack in upper middle position and preheat to 500°. Peel the potatoes. Square off the ends of the potatoes then slice them in 3/4″-1″ disks. Place the butter in a medium, microwave-safe bowl and melt for 30 seconds at 70% power. Stir the thyme, salt and pepper into the melted butter. Toss the potato disks in the butter mixture. Place the potatoes in single layer in a 13×9″ metal baking pan. Roast for 15 minutes. Remove from the oven, use a spatula to flip over the potato disks. Roast for another 15 minutes. Remove from the oven and flip the potatoes again. Pour the chicken broth over the potatoes and sprinkle the garlic on top. Roast for another 15-20 minutes, until the potatoes are tender. Baste with the sauce and serve.

Fries with Lemon Salt & Rosemary

Fries with Lemon Salt & Rosemary

Fries with Lemon Salt & Rosemary

 

Zest of one lemon

3-4 T. sea salt

sunflower oil

1 3/4 lb. potatoes, peeled and julienned (I used Yukon Gold, and I didn’t peel)

a few sprigs of rosemary

 

The potatoes can be julienned in advance — about an hour or so — before they start turning slightly brown. A little brown is OK, but too much brown is probably not a good idea. Storing the potatoes in water will prevent browning, but you also must dry the potatoes very well before you start frying, which is kind of a pain.

 

Make the lemon salt: In a mortar and pestle, bash together the lemon zest and salt until salt is flavored, colored, and fine. Place in a dish. Use whatever you need right away or allow it to dry out for a couple of hours before storing it. (I made my lemon salt a day in advance and stored it in the mortar wrapped in plastic wrap.) Heat 2 to 3 inches of oil in a sturdy, high-sided pan; bring to deep-frying temperature (350°F; to avoid oil catching fire, be sure to maintain its temperature at 350°F). Jamie’s tip: place a potato in the cold oil before you turn the burner on. When the potato rises to the top of the oil and begins to turn golden brown, the oil is ready. Remove the potato piece and start frying in small batches. Pat the julienne strips dry with some paper towels to remove any excess starch. Making sure you’ve got a slotted spoon or spider (which is like a flat colander with a handle) and a big pile of paper towels to one side (I did not use paper towels, but instead transferred the finished fries to a large aluminum bowl, which allows for easy tossing), carefully place some of your potatoes into the pan of oil (don’t overcrowd it) for a couple of minutes (1 to 2) until golden brown and crisp. Cook potatoes in batches until they are all used up. Add the rosemary for the last 30 seconds. (Note: It is hard to judge when the last 30 seconds will be, but the rosemary can be in the oil for as few as 10 seconds. I basically added the rosemary in at the last few seconds of each batch). Remove the potatoes and rosemary to the paper towels (or a large bowl) to soak up any excess oil; dust with your lemon salt. Serve immediately

Grilled “Twice Baked” White Cheddar Potatoes

Grilled “Twice Baked” White Cheddar Potatoes

Grilled “Twice Baked” White Cheddar Potatoes

4 large russet potatoes, washed and dried

4 to 5 slices bacon

1/2 cup chopped leeks, white and light green parts only

1/2 cup sour cream

1/4 cup milk

1 cup freshly shredded white Cheddar cheese, divided

1/2 cup (1 stick) butter, melted, divided

1/2 tsp. salt

1/2 tsp. ground black pepper

 

Preheat the oven to 400 degrees. Using a fork, prick the potatoes. Bake them directly on the oven rack until they are fork-tender, for about 1 hour. Let the potatoes cool for 10 minutes, and then cut them into halves lengthwise. Scoop the flesh of the potatoes into a bowl, leaving about ¥4-inch thickness around the skin. Mash the potatoes until they are smooth. Cook the bacon in a skillet over medium-high heat until it is crisp. Drain on paper towels. Crumble the bacon. Reserve 1 T. of the bacon drippings in the skillet. Add the leeks to the drippings and cook over medium heat until they are softened. Stir the leeks into the potatoes along with the sour cream, milk, 3/4 cup of the cheese, 1/4 cup of the butter, salt, and pepper. Spoon the potato mixture back into the potato skins, and top each with some of the remaining cheese and 1 T. butter. Heat half of the grill to medium-high heat. Place the stuffed potatoes over indirect heat and close the grill lid. Grill the potatoes for 20 minutes, or until they are warm throughout and the cheese has melted. Serve the potatoes immediately.  If using an oven, bake the stuffed potatoes at 350 degrees for 20 to 25 minutes.

Baked Sausages, Fennel, and Potatoes with Fontina

Baked Sausages, Fennel, and Potatoes with Fontina

Baked Sausages, Fennel, and Potatoes with Fontina

 

2 T. cooking oil

1 pound mild Italian sausages

1 onion, cut into thin slices

1 fennel bulb, cored and cut into thin slices

2 cloves garlic, minced

3/4 tsp. fennel seeds

1 pound baking potatoes (about 2), peeled and cut into 3/4-inch cubes

1/2 tsp. salt

1/3 C. dry white wine

3 1/2 C. canned tomatoes (one 28-ounce can), drained and chopped

6 ounces fontina, grated (about 1 1/2 C.)

 

Heat the oven to 450°. In a large deep frying pan, heat 1 T. of the oil over moderate heat. Add the sausages and cook until browned and cooked through, about 10 minutes. Remove. When the sausages are cool enough to handle, cut them into 1/4-inch slices.  Add the remaining 1 T. oil to the pan and heat over moderately low heat. Add the onion, fennel bulb, garlic, and fennel seeds and cook, covered, for 5 minutes. Stir in the potatoes and salt and cook, covered, until the vegetables start to soften, about 5 minutes.  Stir in the wine and simmer until evaporated. Stir in the tomatoes. Raise the heat to moderately high and simmer until no liquid remains in the pan, 2 to 3 minutes longer. Stir in the sausages and transfer the mixture to a 9-by-13-inch baking dish.  Bake the sausage mixture for 10 minutes. Remove from the oven and top with the fontina. Bake until the vegetables are tender and the cheese is melted, about 10 minutes longer.

Boursin and Bacon Scalloped Potatoes

Boursin and Bacon Scalloped Potatoes

Boursin and Bacon Scalloped Potatoes

4 T. butter

5 T. flour

3 C. 1% milk

4 cloves garlic, minced or pressed

2 5.2 oz packages Boursin cheese, crumbled

1/2 tsp. ground nutmeg

1/4 tsp. cayenne pepper

1 tsp. fresh thyme, chopped

Salt & pepper, to taste

1/4 C. fresh parsley, chopped

4 lb. russet potatoes, peeled, thinly sliced and patted dry

2 oz grated parmesan

6 strips bacon, cooked and chopped

 

In a small sauce pan, make your roux: Melt the butter and whisk in the flour. Cook mixture over low heat for a few minutes, so the raw flour taste is gone but the roux is still a pale yellow. Slowly whisk in the milk, and add the garlic and Boursin. Keep whisking until bubbly and thickened, about 10 minutes. The mixture should be the consistency of cheese sauce or warm queso. Add nutmeg, thyme, cayenne, parsley and salt & pepper to taste. Set aside. Preheat oven to 375°F. In a buttered 9×13 baking dish, layer about 1/4 of the potato slices slightly overlapping one another. Top with a pinch of salt, pepper, and 1/4 of the grated parmesan. Ladle over about 1/4 of the cream sauce & spread evenly over potatoes, top with 1/4 of the crumbled bacon. Repeat layers until you have used all your ingredients, making sure that you have enough cream sauce to cover the top layer. Finish with the last of the parmesan cheese and crumbled bacon. Bake for 45-60 minutes, until potatoes are tender and top is brown and bubbly. Allow pan to sit for about 15 minutes to set up, so you can cut the potatoes into pieces.

New Potatoes with Olive oil and Garlic

New Potatoes with Olive oil and Garlic

12 small new potatoes (1 lb. total)
1 T. plus 1 tsp. extra virgin olive oil
1 large clove garlic, minced
1/4 tsp. salt
Pinch of freshly ground pepper

Peel off a 1/2-inch strip of skin around the center of each potato. Place the potatoes in a steamer set over simmering water. Cover and steam until tender, 15 to 20 minutes. Drain and reserve. Heat the oil and garlic in a non-stick skillet large enough to hold the potatoes in one layer. Cook over medium heat until the garlic is fragrant, about 2 minutes. Add the potatoes and roll them in the oil mixture. Season with salt and pepper.

Yield: 4 servings
Calories: 143
Fat: 4.1g
Fiber: 1.2g

Savory New Potatoes and Shallots

Savory New Potatoes and Shallots

2 1/2 lb. new potatoes
3/4 lb. shallots, peeled and halved
2 T. vegetable oil
1 T. balsamic vinegar
1/2 tsp. ground black pepper
1/2 tsp. salt

Heat oven to 425 degrees F. Place potatoes in a 3-quart saucepan and cover with water. Bring to a boil over medium-high heat. Cook just until slightly tender — about 10 minutes. Drain completely and let cool 5 minutes. In a large bowl, combine potatoes, shallots, oil, vinegar, pepper, and salt. Transfer vegetables to a large baking pan. Roast until fork-tender and golden brown — 20 to 30 minutes. Serve.

Yield: 8 servings
Calories: 214
Fat: 4g
Fiber: 3g

Roasted New Potatoes

Roasted New Potatoes

1 1/2 lb. small new potatoes (scrubbed)
3 cloves garlic (thinly sliced)
2 T. olive oil or canola oil
1/2 tsp. crumbled rosemary (optional)

Preheat the oven to 400°F. In a large bowl, combine the potatoes with the garlic, oil, and rosemary, if using. Transfer to a roasting pan and roast about 45 minutes or until golden and cooked through.

Yield: 8 servings
Calories: 219
Fat: 8g
Fiber: 6g

Creamy Mashed Potato Casserole

Creamy Mashed Potato Casserole

6 medium peeled and cubed potatoes
1/4 C. 2 percent milk
1 (8-ounce) package light cream cheese
1 C. reduced-fat sour cream
1 T. minced parsley
1/4 tsp. garlic powder
1/2 C. shredded reduced-fat sharp cheddar cheese

Cook potatoes in boiling water 15 minutes or until fork tender; drain. Heat oven to 325 degrees. Coat an 8-by-12-inch baking dish with cooking spray. Combine cooked potatoes, milk, cream cheese, sour cream, parsley and garlic powder in a mixing bowl and mix with electric mixer on medium-high until smooth. Spoon into baking dish, cover, and bake 30 to 40 minutes. Remove from oven. Uncover and sprinkle with cheese. Bake 5 to 10 more minutes or until cheese melts. Serve immediately.

Yield: 10 servings
Calories: 174
Fat: 9g
FIber: 2g

Potatoes with Artichokes and Olives

Potatoes with Artichokes and Olives

2 (9-ounce) packages frozen artichoke hearts
2 T. fresh lemon juice
1 pound red potatoes, cut in chunks
2 C. fat-free chicken broth
2 T. olive oil
1 small thinly slice onion
1/2 C. sliced Kalamata olives
1 tsp. drained capers
Salt and pepper to taste
Freshly grated Parmesan cheese if desired

In a large bowl, place artichokes and lemon juice. Add enough water to cover artichokes. Let stand until artichokes are thawed; drain well. In a 3-quart saucepan, combine potatoes and chicken broth; add enough water to cover potatoes. Bring to boil, reduce heat, and simmer 10 minutes or until tender; drain. In a large nonstick skillet, heat oil over medium-high heat. Cook onion 5 minutes or until tender, stirring occasionally. Reduce heat to medium; stir in artichokes, potatoes, olives and capers. Cook, uncovered, about 5 minutes, stirring frequently, until hot. Sprinkle with cheese if desired.

Yield: 8 servings
Calories: 129
Fat: 6g
Fiber: 5g

Caramelized Onion and Horseradish Mashed Potatoes

Caramelized Onion and Horseradish Mashed Potatoes

1/4 C. butter, divided
4 C. chopped onion
2 tsp. brown sugar
1 T. white balsamic vinegar (optional)
2 1/2 lb. cubed peeled baking potato
1/2 C. whole milk
1/4 C. Dijon mustard
1 T. fresh lemon juice
2 T. prepared horseradish
1 T. light mayonnaise
1/2 tsp. salt

Melt 1 T. butter in a medium nonstick skillet over medium-high heat. Add onion and sugar; sauté 10 minutes or until caramelized. Remove from heat; stir in vinegar, if desired. Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain and return potato to pan. Add 3 T. butter and milk; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Combine Dijon mustard and remaining ingredients in a small bowl, stirring with a whisk until blended. Add Dijon mustard mixture and caramelized onion mixture to potato mixture, stirring to combine.

Yield: 10 servings
Serving size: 3/4 C.

Calories: 186
Fat: 6.3g
Fiber: 2.9g

Chipotle-Cheddar Mashed Potatoes

Chipotle-Cheddar Mashed Potatoes

1 (7-ounce) can chipotle chiles in adobo sauce
4 pounds cubed peeled Yukon gold potato
6 garlic cloves, peeled
1 1/2 cups (6 ounces) shredded reduced-fat extra-sharp cheddar cheese
3/4 cup 1% low-fat milk
3 tablespoons butter, softened
1 teaspoon salt

Remove 1 chile and 1 tablespoon adobo sauce from can. Chop chile to measure 1 tablespoon. Reserve remaining chiles and adobo sauce for another use. Place potato and garlic in a large Dutch oven; cover with water, and bring to a boil. Cook 15 minutes or until potato is tender. Drain. Return potato mixture to the Dutch oven. Add chopped chile and adobo sauce, cheese, and remaining ingredients. Mash to desired consistency with a potato masher. Cook for 3 minutes over medium heat or until thoroughly heated, stirring constantly.

Yield: 12 servings
Serving size: 3/4 cup

Calories: 202
Fat: 4.3g
Fiber: 2.8g

Cheese & Herb Mashed Potatoes

Cheese & Herb Mashed Potatoes

4 medium potatoes, peeled and quartered
2 T. milk
1/4 tsp. salt
1/2 cup grated Cheddar cheese
1 T. chopped dill weed
1 T. chopped chives or finely chopped green onion

Boil potatoes in lightly salted water to cover. Bring to a boil over high heat. Reduce heat to a simmer; cover. Cook 15 minutes, or until done. Drain. Add milk, salt and cheese. Mash until smooth. Stir in dill weed and chives. Variations: Different varieties of potatoes have different flavors. Try Yukon Gold potatoes for a real treat, they have a lovely golden color and a rich buttery flavor. Mashed with chicken broth and chopped fresh herbs (try basil, chives oregano, savory, etc.) and a generous sprinkle of salt and freshly ground pepper, they are a low-fat taste treat.

Yields: 4 Servings
Serving Size: 3/4 cup

Calories: 119
Fat: 3.3g
Fiber: 1.7g

Horseradish Mashed Potatoes

Horseradish Mashed Potatoes

3 pounds Russet potatoes, peeled and quartered
1/2 C. buttermilk
1/4 tsp. salt
1 T. horseradish

Boil the potatoes until very soft, about 20 minutes. Drain, cover with a clean dish towel and leave on the stove with the heat off for 5 minutes or until thoroughly dried out and floury on top. Mash and stir in the buttermilk, salt and horseradish.

Yield: 8 servings
Calories: 74
Fat: 0g
Fiber: 1g

Western Eggs in Potato Shells

Western Eggs in Potato Shells

1 baking potato (9 oz.) baked
2 T. fat free sour cream
1 tsp. butter
1 oz. Canadian style bacon, diced
2 T. each minced onion & green bell pepper
2 eggs

Cut potato in half lengthwise and using a spoon, scoop out pulp from halves, leaving 1/4 inch thick shells; reserve shells. In small mixing bowl combine potato pulp and sour cream; mash and set aside. In small nonstick skillet melt butter; add bacon, onion and bell pepper and sauté over medium-high heat, stirring frequently, until vegetables are tender-crisp, 2-3 minutes. Add to pulp mixture and stir to thoroughly combine. Spoon half of pulp mixture into each reserved potato shell. Set potato shells in 1 quart microwaveable shallow casserole. Using the back of a spoon, make a deep indentation in center of each potato. Break 1 egg into a small dish, then slide into 1 indentation; repeat with remaining egg. Using a toothpick, lightly pierce membrane of yolks in several places, being careful not to pierce yolks. Tightly cover casserole with plastic wrap and microwave on medium (50%) for 3 minutes, until egg whites are opaque.

Yield: 2 servings
Calories: 248
Fat: 12g
Fiber: .1g

Mashed Potatoes and Parsnips

Mashed Potatoes and Parsnips

2 C. chopped peeled Parsnip
2 C. chopped peeled Potato (larger chunks than parsnip)
1/2 C. half and half
2 tsp. Butter
3/4 tsp. Salt
1/4 tsp. Pepper

Place parsnip and potato in a saucepan and cover with water. Bring to a boil. Reduce heat and simmer 10 minutes or until very tender. Drain and return to pan. Add remaining ingredients, mash with a potato masher to desired consistency.

Yield: 4 servings
Serving Size: 1 1/4 cups

Calories: 164
Fat: 5.2g
Fiber: 4.2g