Potato Recipes

 

Quick & Healthy Potato Fries

 
Ingredients
  • Olive oil cooking spray
  • 1 1/2 lbs. Russet potatoes, scrubbed
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh rosemary
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon coarse ground or cracked black pepper
 
Directions

Preheat oven to 425°F and spray a large baking sheet with olive oil cooking spray. Place whole potatoes (do not poke) into microwave-safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic.) Microwave on HIGH for 3 to 4 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up and let cool. Cut each potato into 8 wedges. Place in a large bowl and toss with olive oil; spread in a single layer on baking sheet. Bake for 10 minutes. Spray with olive oil cooking spray, turn wedges and spray again. Bake for 10 minutes more or until fries are golden brown and spray once more. Mash together rosemary, salt and pepper in a small bowl with the back of a spoon; sprinkle over cooked potatoes and toss well to coat. Makes 4 servings.

 

Quick & Healthy Mashed Potatoes

 
Ingredients
  • 1 1/4 lb russet potatoes (yellow-flesh, white potatoes or red potatoes can be substituted
  • 1/2 cup each nonfat plain yogurt and fat-free milk*
  • 1 1/2 tablespoons healthy butter spread
  • Salt and pepper
 
Directions

Place whole potatoes (do not poke) into microwave-safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic.) Microwave on HIGH for 10 to 12 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave; carefully remove cover and mash well. Stir in yogurt, milk, butter spread and seasonings. Cook for a minute or 2 more to heat if necessary.
 

 

Cheesy Potato Skins

 
Ingredients
  • 5 large russet potatoes
  • 1 teaspoon olive oil
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoon freshly grated Parmesan cheese
 
Directions

Preheat oven to 400°F. Scrub the potatoes. With a paring knife, remove skin and about 1/8 inch of the flesh in long 1- to 2-inch-wide strips. (Reserve peeled potatoes for another use.) Toss potato skins with oil, paprika, salt and cayenne. Place in a single layer on a lightly oiled baking sheet; sprinkle with Parmesan. Bake until tender and golden, 25 to 30 minutes.

 

Baked Potato Nachos

 

Ingredients
  • 1 1/2 pounds russet potatoes
  • 1 1/2 tablespoons vegetable oil
  • 1/2 teaspoon garlic salt
  • 1 teaspoon Mexican seasoning blend*
  • 1 cup Mexican blend shredded cheese*
  • 1/4 cup rinsed and drained canned black beans*
  • 1/4 cup diced tomatoes
  • 1/4 cup sliced black olives
  • 1/4 cup sliced green onions
  • 3 tablespoons canned diced green chiles
  • Salsa, guacamole and sour cream (optional)
 
Directions

Preheat oven to 425 degrees. Scrub potatoes and cut into 1/2-inch thick wedges. Place potatoes into a medium size bowl with the oil, garlic salt and Mexican seasoning. Stir well to coat potatoes with oil and seasonings. Transfer to a large baking sheet and spread into a single layer. Bake for 25 to 30 minutes, stirring several times, until crisp and golden brown. Top with cheese, beans, tomatoes, olives, onions and chiles. Bake for 5 minutes more to melt cheese. optional, serve with salsa, guacamole and sour cream.

 

 

Parmesan Potato Wedges

 
Ingredients
  • 3 medium (5 to 6-ounce) yellow potatoes
  • 1 tablespoon plus 1 teaspoon olive oil, divided
  • 1/4 cup grated Parmesan cheese*
  • 1 medium red bell pepper
  • 1 medium green bell pepper
  • Salt and pepper
 
Directions

Heat oven to 425 degrees. Leave skin on and cut potatoes into 1-inch wedges; place in large bowl. Drizzle with 1 tablespoon oil; toss to coat. Sprinkle with cheese; toss, then arrange potato wedges in single layer on nonstick baking sheet. Roast 15 minutes. Meanwhile, seed and cut bell peppers into 1-inch strips; toss in bowl with 1 teaspoon oil. Invert potato wedges and add pepper strips to baking sheet in single layer. Roast 10 to 15 minutes, or until potatoes and peppers are tender. Season with salt and pepper.