Potatoes are a delicious, nutritious food

These tubers can stand on their own or be dressed up in myriad ways to add flavor and character to a meal

    The lowly potato has been scorned by those on low-carb diets, but it has much to offer.
    Potatoes are fat-free, cholesterol-free and a good source of minerals, vitamin B6 and dietary fiber. They are also high in potassium and vitamin C.
    Potatoes are also high in fiber and complex carbohydrates.
    They are delicious on their own and can be prepared numerous ways — fried, roasted, mashed, baked or boiled, for example — and can be made with or without their skins.
    It is best to eat potatoes with their skins, because that’s where many of the nutrients are.  If you need to peel potatoes, it’s best to boil them in their skins and peel them afterwards.
    Potatoes are also a vital, and delicious, component of many dishes.
    One medium potato is only about 100 calories. However, high-fat toppings can cause that count to increase rapidly.
    There are alternatives. Try topping potatoes with toasted sesame seeds, whipped butter and poppy seeds, a spoon full of stewed tomatoes and a bit of grated cheese, melted butter or margarine thinned with lemon juice, a mix of dried herbs such as parsley, chives, basil and dill, some chopped onion with coarsely grated black pepper, chive-spiked yogurt or salsa.
    When buying potatoes, don’t buy spuds that are soft or have excessive cuts, cracks, bruises or discoloration and decay. Choose potatoes that are free of sprouts, green skin or spots.
    Potatoes should be stored in a dark, dry place that is well ventilated.
    Following are a few potato recipes from delish.com.



French Onion Baked Potatoes

6 russet potatoes, scrubbed
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
For soup:
2 tablespoons butter
2 medium onions, thinly sliced
2 sprigs thyme, plus more for garnish
1/4 cup red wine
1/4 cup flour
2 garlic cloves, minced
2 cups beef broth
8 slices Gruyere cheese
    Pierce potatoes all over with a fork. Rub with oil and season generously with salt and pepper. Bake in a 350-degree oven for 60 to 90 minutes, until potatoes are easily pierced with a fork.
    In a large pot over medium heat, melt butter. Add onions and thyme, season with salt and pepper and cook about 20 minutes, stirring occasionally, until onions are soft and caramelized.
    Remove thyme and add wine. Bring to a simmer and cook until wine is mostly evaporated. Add flour and garlic and cook two to three minutes, until garlic is fragrant. Add broth, bring to a simmer and cook five minutes, until thickened slightly. Season with more salt and pepper to taste.
    When potatoes are tender, cut a slit lengthwise on the top, then press ends together to create an opening. Spoon soup into each potato and top with a slice of gruyere. Place on a small baking sheet lined with parchment paper and bake until cheese is melted. For more color, broil on high for one minute. Garnish with more thyme sprigs and serve.

Fondant Potatoes

4 large russet potatoes
1 tablespoon vegetable oil
2 tablespoons butter, cut into cubes
1 garlic clove, thinly sliced
3 sprigs rosemary
Kosher salt
Freshly ground black pepper
1 cup low-sodium chicken broth
1 teaspoon chopped rosemary, for serving
    Peel potatoes and slice into 2-inch-thick slices. Season generously with salt and pepper.
    In a large skillet over medium high heat, warm oil until hot. Add potatoes, flat side down, and cook about five minutes, until golden. Flip potatoes and add butter, garlic and rosemary and cook five minutes, until golden. Add chicken stock, place skillet in a 450-degree oven and bake 25 to30 minutes, until tender. Top with rosemary and serve.

Potato Gratin Stacks

2 pounds peeled russet potatoes, thinly sliced
1-1/2 cups half-and-half or whole milk
1 teaspoon garlic powder
1/4 teaspoon nutmeg
1/2 teaspoon freshly ground black pepper
2 teaspoons chopped thyme
1 teaspoon kosher salt
1/2 cup finely grated Parmesan cheese
1/2 cup shredded Gruyère cheese
2 slices bacon, fried and crumbled
Fresh chopped parsley
    Toss potatoes with half-and-half, garlic powder, nutmeg, pepper, thyme, salt and Parmesan. Divide potato mixture between the greased cups of a muffin tin cups to create 12 potato stacks. Cover with foil and bake in a 350-degree oven for 40 minutes, until tender.
    Uncover tin and top each potato stack with gruyère and bacon. Bake about 20 more minutes, until cheese is melted and the sides are begin to turn golden. Garnish with parsley and let cool in pan at least 10 minutes before serving. Serve warm.

Stuffed Hash Brown Waffles

2 cups frozen hash browns, defrosted
2 slices bacon, fried and crumbled
1/4 cup shredded cheddar cheese
2 tablespoons finely chopped chives
Fried egg, for serving
Kosher salt
Freshly ground black pepper
    Preheat waffle iron on medium-high. Spray both sides of the grates generously with cooking spray. Spread about one cup hash browns on the waffle iron, focusing on the center of the grate. Sprinkle with bacon, cheddar and chives. Top with the remaining hash browns and press down to cover.
    Cook until the hash browns are golden brown and crispy and the cheese has melted. Carefully remove waffle from the waffle iron and top with a fried egg, if desired, and season with salt and pepper.


Hasselback Potatoes

For potatoes:
4 large russet potatoes
3 tablespoons extra-virgin olive oil
1 large clove garlic, grated
Kosher salt
Freshly ground black pepper
For sauce:
4 tablespoons cream cheese, softened
1/4 cup boiling water
For everything seasoning:
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
1 tablespoon dried onion flakes
1 tablespoon dried minced garlic
1 tablespoon poppy seeds
1 teaspoon kosher salt
For topping:
Sriracha or hot sauce, optional
Diced red onions
Freshly chopped chives
    Place potato lengthwise between two chopsticks on a cutting board. Cut each potato into 1/8-inch-thick slices, making sure not to cut all the way through by using the chopsticks as a safety guard. Place cut potatoes on a large baking sheet.
    In a small bowl, whisk together oil and garlic. Brush half the garlic oil mixture all over the sliced potatoes, then season with salt and pepper.
    Bake in a 425-degree oven for 30 minutes. Remove potatoes from the oven, then fan out the slices by gently squeezing while twisting the potato with your index finger and thumb. Brush remaining garlic oil mixture onto the potatoes, making sure to brush in between the slices. Continue baking for 40 minutes, until potatoes are completely tender and the slivered tops have bloomed outward and turned crispy and deeply golden.
    Combine cream cheese with boiling water, whisking until smooth.
    In another small bowl, combine sesame seeds, dried onion, dried garlic, and poppy seeds.
    Drizzle baked potatoes with cream cheese sauce and hot sauce, if desired. Sprinkle with everything seasoning, red onions and chives before serving.

Fried Mashed Potato Balls

3 cups leftover mashed potatoes
3 slices bacon, cooked and crumbled
2/3 cup shredded cheddar cheese
2 tablespoons thinly sliced chives
1/2 teaspoon garlic powder
Kosher salt
Freshly ground black pepper
2 egg, beaten
1-1/3 cups panko bread crumbs
Vegetable oil, for frying
    In a large bowl, combine mashed potatoes with cooked bacon, cheddar, chives and garlic powder, then season with salt and pepper. Stir until all ingredients are incorporated.
    Place eggs and panko in separate shallow bowls. Use a small cookie scoop to scoop 1-inch to 2-inch balls of mashed potato mixture. Roll into a ball in your hands, then dredge in egg and then in panko. Repeat until the mashed potatoes are used up.
    Heat three inches of oil in a large cast iron skillet until a candy thermometer reads 375 degrees. Fry potato balls in batches for two to three minutes, until golden on all sides. Drain on a paper towel-lined plate and season immediately with salt.

Jalapeno Popper Scalloped Potatoes

10 slices bacon, chopped into 1-inch pieces
2 tablespoons unsalted butter
3 garlic cloves, minced
3 tablespoons flour
2 cups heavy cream
1 cup low-sodium chicken broth
2 pounds russet potatoes, peeled and thinly sliced into coins
2 cups shredded cheddar cheese
2 jalapenos, thinly sliced
    In a skillet over medium heat, cook bacon until crispy, then drain on paper towels. Reserve one tablespoon bacon fat in skillet.
    Add butter to skillet and let melt. Add garlic and cook one minute, until fragrant. Stir in flour and cook one minute more. Whisk in heavy cream and chicken broth and season with salt and pepper. Simmer about five minutes, until thickened slightly, then stir in cheddar until melty. Remove from heat.
    Spoon a thin layer of cheese sauce into the bottom of a large casserole dish. Add a single layer of thinly sliced potatoes. Spoon more sauce over potatoes and top with cooked bacon and jalapeños. Continue to layer until dish is mostly full.
    Bake in a 400-degree oven for 40 to 50 minutes, until sauce is bubbly and potatoes tender. Let rest at least 15 minutes before serving.

Twice Baked Potato Casserole

6 large russet potatoes
4 tablespoons butter, softened, plus more for pan
4 ounces cream cheese, softened
1 cup sour cream
1-1/2 cups whole milk
2-3/4 cups shredded cheddar cheese
10 slices cooked bacon, crumbled
5 green onions, sliced
3/4 teaspoon garlic powder
Kosher salt
Freshly ground black pepper
    Place potatoes directly on rack of a 400-degree oven and bake 60 to 75 minutes, until soft and easily pierced with the tip of a knife. Remove from oven and let cool slightly.
    Slice warm potatoes in half and remove flesh with a spoon and place in a large bowl; discard skin.
    Mash flesh, then add butter, cream cheese, sour cream and milk. Stir to combine until butter and cream cheese are melted. Fold in two cups cheddar cheese, three-quarters of the bacon, three-quarters of the chopped green onion and garlic powder. Season with salt and pepper.
    Brush a medium baking dish with butter, then transfer potato mixture into dish. Sprinkle with remaining cheddar cheese.
    Bake about 20 minutes, until cheese is melty. Turn oven to broil and broil two to three minutes, until goldens. Let cool 10 minutes.
    Top with remaining bacon and green onions.


Perfect Pan Fried Potatoes

1 pound baby potatoes, scrubbed clean
1 tablespoon vegetable oil
1 tablespoon extra-virgin olive oil
1 tablespoon freshly chopped rosemary
1 teaspoon garlic powder, optional
1/2 teaspoon chili powder, optional
Kosher salt
Freshly ground black pepper
    Slice potatoes into coins about 1/4-inch thick. In a large skillet over medium-high heat, heat oils. Add potatoes and season with rosemary, salt and pepper. Cook four to five minutes undisturbed, until potatoes are golden and crusty underneath. Flip potatoes and cook four to five minutes more, until golden.
    Sprinkle with garlic powder and chili powder and continue to cook two minutes more, stirring occasionally, until potatoes are tender. Serve warm.


Slow Cooker Corned Beef Hash and Eggs

1 pound corned beef, chopped
1 pound russet potatoes, chopped
1 onion, chopped
2 tablespoons extra-virgin olive oil
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dried oregano
1 tablespoon chopped parsley, plus more for garnish
Fried eggs, for serving
    In a slow cooker lined with foil and sprayed with cooking spray, combine corned beef, potatoes, onion, olive oil, Worcestershire sauce, garlic powder, oregano and parsley and toss. Cover and cook on high four to five hours, until potatoes are tender.
    Garnish with more parsley and serve warm with eggs.



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