It is one of the most humble of vegetables but also one of my favorites. It is the common potato. It has a long history and was first cultivated in South America between three and seven thousand years ago. The Incas made the potato a serious part of their diet. The Spanish brought potatoes back with them from South America.
1845 – 1849 in Ireland caused untold misery and death. The population of Ireland dropped from 9 million to 4 million as the death toll rose and people emigrated to the United States.
Different types of potatoes work best for different preparations. Russets with their high starch content work well for baking or mashed potatoes. Low starch potatoes such as red skinned are good for potato salads and dishes where the shape of the potato is important such as scalloped potatoes. One of my favorite potatoes is the Yukon gold that stands up well for soups.
Potatoes are so versatile and I use them for everything from soups to salads to side dishes. Here are some of my recipes. Please feel free to add your own.
Zippy Potato Salad
Recipe By :Michele Wilson
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
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6 medium potatoes -- cubed
3 tablespoons white wine vinegar
1 medium onion -- chopped
1 clove garlic -- minced
4 sweet pickles -- chopped
4 eggs, hard-boiled -- chopped
1 cup low-fat mayonnaise
1/2 teaspoon seasoned salt
1/4 teaspoon paprika
1/2 teaspoon seasoned pepper
1 tablespoon dijon mustard
2 stalks celery -- chopped
Place potatoes in pan with boiling water; cover and cook until tender when pierced, about 20 to 25 minutes. Drain and cool slightly. Place in large bowl.
Add celery, garlic, pickles, eggs and onion.
In a small bowl combine vinegar, mayonnaise, Dijon mustard, salt, pepper and paprika.
Add dressing to potato mixture and mix thoroughly.
Cover and chill 4 to 6 hours or until next day. Makes 8 servings.
Per Serving (excluding unknown items): 216 Calories; 11g Fat (44.9% calories from fat); 5g Protein; 25g Carbohydrate; 2g Dietary Fiber; 116mg Cholesterol; 413mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 Fat; 1/2 Other Carbohydrates.
Cream of Potato Soup
Recipe By :Michele Wilson
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
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1 medium onion -- diced
2 cloves garlic -- minced
5 mediun Yukon Gold potatoes -- peeled and diced
1 tablespoon butter
1 tablespoon olive oil
14 ounces fat-free chicken broth
1/2 cup sherry
1/2 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon dijon mustard
1/2 ounce chives -- optional
1/2 cup fat-free evaporated milk
1/2 cup fat-free sour cream
Put the potatoes in boiling water and cook 20 minutes or until tender. Drain.
Melt butter in Dutch oven or soup pot along with the olive oil. Add onions and garlic. Cook until onions start to caramelize.
Add sherry to onion mixture, stirring to deglaze the pan. Add chicken stock, salt, pepper, dijon mustard and potatoes. Heat to boiling. Reduce heat and simmer for 10 minutes.
Remove the pan from heat and puree the mixture until smooth. Add the milk and sour cream and mix thoroughly. Top with snipped chives if desired.
Per Serving (excluding unknown items): 168 Calories; 4g Fat (24.9% calories from fat); 8g Protein; 21g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 411mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
Chunky Potato Soup
Recipe By :Michele Wilson
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
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4 whole shallots -- finely minced
2 cloves garlic -- finely minced
1/2 cup celery -- finely diced
1/2 cup carrots -- finely diced
5 medium potatoes -- golden, cubed
28 ounces fat-free chicken broth
12 ounces fat-free evaporated milk
2 cups cheddar cheese, low sodium -- shredded
8 ounces low-fat sour cream
1/8 cup chives -- minced
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon paprika
Heat enough water to cover potatoes until boiling. Add potatoes. Boil 20 to 25 minutes until tender. Drain.
Melt butter in a large saucepan or Dutch oven. Add shallots, garlic, celery and carrots. Cook until softened.
Add chicken broth. Heat to boiling.
Add potatoes and lower heat.
Add milk, salt, pepper and paprika. Add cheese a little at a time and cook until melted.
Remove pan from heat. Add sour cream and chives and mix until blended.
Per Serving (excluding unknown items): 282 Calories; 14g Fat (41.4% calories from fat); 18g Protein; 26g Carbohydrate; 2g Dietary Fiber; 43mg Cholesterol; 441mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
Mashed Potato Surprise
Recipe By :Michele Wilson
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
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4 large potatoes -- peeled and cubed
1/4 cup fat-free evaporated milk
1/4 cup fat-free sour cream
1 cup low-sodium cheddar cheese
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup green onions -- finely minced
4 tablespoons butter
Put potatoes in a pan of boiling water to cover. Cook for 20 to 25 minutes or until fork tender. Drain.
Put potatoes in a large bowl and add rest of ingredients. Whip until light and fluffy.
Per Serving (excluding unknown items): 335 Calories; 21g Fat (55.1% calories from fat); 12g Protein; 26g Carbohydrate; 2g Dietary Fiber; 61mg Cholesterol; 427mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.
Garlic Potatoes With Caramelized Onions
Recipe By :Michele Wilson
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds Yukon Gold potatoes -- cubed
1 small onion -- diced
4 cloves garlic -- minced fine
4 tablespoons butter -- divided
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon white pepper
Heat enough water to cover potatoes by 1 inch to boiling. Add cubed potatoes and reduce heat. Cook for 25 minutes or until a fork easily pierces the potatoes.
While potatoes are cooking heat 2 tablespoons of butter and olive oil in small pan. Add onions. Cooked until caramelized. Stir often to prevent burning. Add garlic and cook for a couple more minutes. Add the remaining butter, salt and pepper. Heat until butter melts. Mix well.
Drain potatoes and return to saucepan. Add onion and garlic mixture. Heat through.
Per Serving (excluding unknown items): 317 Calories; 18g Fat (51.9% calories from fat); 5g Protein; 34g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 395mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 3 1/2 Fat.
Sweet Onions and Potatoes
Recipe By :Michele Wilson
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
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2 tablespoons butter
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon freeze-dried chives
1 medium Vidalia onion -- sliced
4 medium Yukon Gold potatoes -- sliced
1/2 cup water
Melt butter in large frying pan. Layer onions and potatoes and sprinkle with salt, pepper, basil and chives.
Pour water over onions and potatoes. Cover and cook on medium for 30 minutes.
Per Serving (excluding unknown items): 88 Calories; 4g Fat (39.4% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 399mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 Fat.
Oven Roasted Potatoes and Peppers
Recipe By :Michele Wilson
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
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3 large potatoes -- peeled and cubed
2 large green bell peppers -- seeded and sliced
1 large sweet onion -- cut into pieces
2 cloves garlic -- thinly sliced
3 tablespoons olive oil
2 teaspoons basil
2 teaspoons lemon pepper
2 tablespoons balsamic vinegar
2 teaspoons oregano
2 tablespoons dijon mustard
Heat oven to 350°F.
Prepare the vegetables and place in Ziploc bag.
Mix olive oil, balsamic vinegar, dijon mustard, basil, oregano and lemon pepper together well. Pour over vegetables and shake the bag to coat the vegetables evenly.
Pour vegetable mixture into a 2 quart casserole dish. Cover.
Bake at 350°F for 90 minutes or until vegetables are tender.
Per Serving (excluding unknown items): 136 Calories; 7g Fat (45.6% calories from fat); 2g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 181mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
Hot German Potato Salad with Polish Kielbasa
Recipe By :Michele Wilson
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
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6 medium Yukon Gold potatoes -- sliced
1 medium sweet onion -- sliced
water -- to cover
4 slices bacon, thick-sliced -- diced
2 tablespoons all-purpose flour
2 tablespoons sugar
1 teaspoon dry mustard
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1 teaspoon paprika
1/2 teaspoon celery seed
1/3 cup cider vinegar
2/3 cup water
1 pound Polish sausage -- Kielbasa
Slice the potatoes and onions and put in crockpot. Cover with water. Cook on LOW 5 to 6 hours or HIGH 2 to 3 hours.
Mix flour, sugar, mustard, salt, pepper, paprika, and celery seeds in a small bowl.
Cook bacon to desired doneness. Add flour mixture and cook for one minute. Add water and vinegar and scrape up all the fond from bacon. Heat to boiling and stir until thickened.
Drain potatoes and onions and return to crockpot. Slice Polish sausage and add to pot. Add sauce and stir to combine.
Cook on HIGH for 30 to 45 minutes until everything is heated through.
Per Serving (excluding unknown items): 403 Calories; 26g Fat (58.8% calories from fat); 16g Protein; 25g Carbohydrate; 2g Dietary Fiber; 60mg Cholesterol; 919mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 4 Fat; 1/2 Other Carbohydrates.