For Star Journal
Potatoes are the vegetable that take breakfast, lunch, dinner and snacks to the next level of yum. They are quick to disappear but also quick and easy to buy, prepare and serve. Not only are potatoes uber satisfying, but research published in the Journal of American College of Nutrition also shows that when prepared healthfully, they can be a part of a weight loss program-just call them the 9th Wonder of the World. If you’re looking for flavorful and nutritious dishes that can be part of your weight management plan this new year, then look no further.
One medium-sized skin-on potato has just 110 calories and contains 45 percent of your daily value of vitamin C. On its own, a potato contains no fat, no sodium, no cholesterol and has more potassium than a banana. Healthy eating is so much better with foods you love and new ways to enjoy them. For more potato recipes, visit PotatoGoodness.com. (BPT)
Here’s a little inspiration for potato dishes sure to become favorites in 2016:
DIY potato chips
This is a super easy and delicious recipe. Boil a russet potato and a few purple potatoes for 5 minutes, drain, dry and cut into thin slices. Toss the freshly cut slices in one beaten egg white. Spray a non-stick pan with cooking spray and evenly space the chips throughout the pan. Bake slices at 400 degrees F for 35 minutes, turning halfway through. Top chips with sea salt or a sprinkle of bleu cheese.
Season with new flavor favorites
Spice up your baked or roasted potatoes with healthy toppings that really raise the bar on nutrition and flavor. Start with a plain, thick and creamy yogurt and a good source of protein. If you’re serious about spice, try adding a tablespoon of Sriracha and orange juice to a half-cup of your yogurt, mix, and add a dollop to your potatoes. Love a Mediterranean flair? Top your taters with Greek yogurt mixed with lemon, garlic, roasted red peppers and oregano.
Slim-belly baked potato bar
Families will love a baked potato bar. Top a baked potato with ground turkey, salsa and light sour cream for taco night, or top your potatoes with tomato sauce, turkey pepperoni, Italian blend shredded cheese and other veggies for a pizza-style delight.
Potatoes are the perfect addition to your backyard barbecue menu. Grilling potatoes adds a unique flavor you can’t get from the stove or oven. Create your own spud rub with onion powder, lemon pepper, paprika, sea salt and ground cumin and coat potatoes with a little extra virgin olive oil. Place the potatoes on a grill rack or basket, and within 15 minutes, you’ll have yourself the most spectacular side dish.
Customize a nutritious breakfast hash
Drizzle a tablespoon of extra virgin olive oil in a skillet and add diced potatoes (fresh, frozen or refrigerated) with bell pepper and onion, cover and cook on medium heat for 10 minutes. To serve with soft-cooked eggs, use a spoon and make 4 shallow depressions in the hash and carefully crack an egg into each hollowed-out spot. Cover the pan and cook eggs for 5 minutes, or until the whites are set and yolks are still runny, then serve immediately. Alternatively, scramble four eggs and top your hash. For a final touch, top with hot sauce or a sprinkle of tarragon, salsa or chimichurri sauce.
Gold potato and bacon croquettes with jackpot beer cheese sauce
These Gold Potato and Bacon Croquettes with Jackpot Beer Cheese Sauce are courtesy of Fake Food Free as part of the U.S. Potato Board’s Potato Lovers Club program. Recipe courtesy of potatogoodness.com.
3 lb. peeled Yukon gold potatoes, cubed (or about 4 1/2 cups chilled mashed potatoes)
3 green onions, white and green parts chopped separately
3 slices bacon, cooked and chopped fine
1 tbsp chopped fresh dill plus extra for garnish
1 1/2 tsp fine ground sea salt
1/4 tsp ground black pepper
2 large eggs
1 1/2 cups panko bread crumbs
1/4 tsp garlic powder
1 tbsp olive oil
2 cloves garlic, minced
2 tbsp unsalted butter
2 tbsp unbleached, all-purpose flour
1 cup [type?] beer, poured and left to rest for at least 15 minutes
2 cups shredded sharp Cheddar cheese
1/2 tsp Worcestershire sauce
1/4 tsp fine ground sea salt
1/8 tsp ground black pepper
In a large pot, cover the potato cubes with salted water and bring them to a boil. Cover and simmer until the potatoes are tender. Drain and refrigerate them until cold.
In a large bowl, mash the chilled potatoes until smooth. (You can send them through a ricer if you have one, but I find a good masher does the trick.) Add the green portion of the onions, the bacon, dill, 1 1/4 teaspoons of the salt, and the pepper to the potatoes. Stir well until all ingredients are combined.
Create the croquettes by scooping out 2 level tablespoons of the potato mixtrure. Form it into a round, slightly flat disk and place it on a large baking sheet. Repeat with all of the mashed potatoes. Refrigerate the croquettes for 15 to 30 minutes.
Preheat the oven to 425 degrees F.
Place the eggs in a shallow bowl and add 1 tablespoon of water. Whisk until the eggs and water are combined. In a second shallow bowl, combine the panko bread crumbs, garlic powder, and remaining 1/4 teaspoon of sea salt.
Remove the croquettes from the refrigerator. Dip each one in the egg and then coat with the bread crumbs. Place them on a lightly greased or silicone-lined baking sheet. You may need to work in two batches depending on the size of your baking sheet. The croquettes can be placed about a 1/2 inch apart.
Bake them for 10 minutes. Remove from the oven, carefully flip the croquettes over, and bake them for 5 to 7 more minutes, until golden brown.
To make the sauce, heat the olive oil in a medium saucepan over medium-high heat. Add the reserved white parts of the onions and the garlic. Cook for about 1 minute. Reduce the heat to medium and add the butter. Just as all the butter melts, add the flour. Whisk the flour into the butter to create a paste. Continue to whisk for 15 to 20 seconds.
Pour in the beer and continue to whisk vigorously until the liquid is smooth with no lumps. Continue to whisk as the sauce simmers and begins to thicken, about 2 minutes. Add the cheese and reduce the heat to low. Whisk until it is melted. Stir in the Worcestershire sauce, salt, and pepper. Remove from the heat and serve with the warm croquettes. Garnish them with additional dill, if desired.
This Potato Pizza recipe is courtesy of I am a Food Blog, as part of the U.S. Potato Board’s Potato Lovers Club program. Recipe courtesy of potatogoodness.com.
1 lb. store bought fresh pizza dough
All-purpose flour, for dusting
1/2 head roasted garlic, lightly mashed
6-8 mini red potatoes, sliced paper-thin
1/4 onion, sliced and lightly sautéed in oil
2 sprigs fresh rosemary, leaves removed
Salt and freshly ground pepper
Red pepper flakes, for serving
One hour before you want to eat, preheat the oven to its hottest setting, 500-550°F. Dust the dough generously with flour and place on a floured work surface. Gently shape dough into a 9×13-inch rectangle. Arrange dough on a lightly floured baking sheet. Brush olive oil all over the dough and spread the mashed roasted garlic. Layer the potatoes, lightly overlapping. Add the onions and fresh rosemary. Finish with a light sprinkle of salt and freshly ground pepper. Bake the pizza until the bottom of the crust is crisp and the top is blistered, about 10-12 minutes. Transfer to a work surface to slice. Sprinkle with crushed red pepper flakes and enjoy hot.