Potatoes » Susan's Home

Potato Curry w/ Peas

Indian, Potatoes, Side Dish Comments Off

Oct 062007

Serves: 4
Time: 01:00

Notes:
Per Serving: Cal 229, Fat 3g

Ingredients

1 1/2 lb red or yukon gold potatoes 1 tsp salt 1 tsp cumin and coriander seeds 5 cardamon pods – seeds removed 1 tsp tumeric 1/2 tsp gd cinnamon gd blk pepper 2 tsp canola oil 1 tbsp mustard seeds 1 large onion, chopped 4 cloves garlic, minced 1 jalapeno, seeded and minced 1 tbsp ginger, minced 1c frozen peas 2 tbsp fresh chopped mint 1 tbsp lemon juice

Directions

1. In a large sauce pan, cover potatoes with water and add salt. Boil over med heat until potatoes are tender (about 10-20 min). 2. Drain and cool slightly, Crush potatoes with back of wooden spoon. Set aside. 3. In a sm dry skillet, over med heat toast cumin, coriander and cardamom seeds. Stir about 1 min until aromatic. 4. Grind spices to a powder. Add tumeric and cinnamon. 5. Heat oil in large skillet over med heat and add mustard seeds and cover pan. When seeds start to pop remove from heat and let stand until popping ceases. 6. Uncover pan and add onions. Saute over low heat 10-15 min. 7. Add garlic, jalapeno peppers, ginger and reserved spice mix. Saute 2 min more, then stir in 1 c water and simmer 5 min. 8. Stir in peas, mint and lemon juice and cook 3min more. 9. Stir in reserved potatoes and season with salt and pepper

Scalloped Potatoes w/cheese

American, Potatoes, Side Dish Comments Off

Oct 062007

Serves: 7
Time: 01:00

Notes:
Recipe from Cooking Light: Per Serving: Cal 228, Fat 6.7g, Chol 10mg, Fe 1.4mg, Na 262 mg, Ca 142mg

Ingredients

1 garlic clove halved butter flavored cooking spray 6 med peeled red potatoes cut into 1/8″ thick slices 2 tbsp melted margarine 1/2 tsp salt 1/8 tsp pepper 1/2c (2oz) shredded Gruyere Cheese (or swiss) 1c skim milk

Directions

1. Preheat oven to 425oF. 2. Rub an 11 X 7″ baking dish with cut side of garlic halves. Coat with cooking spray. 3. Arrange 1/2 potato slices in dish, drizzle with 1 tbsp margarine 4. Sprinkle with 1/4 tsp salt and 1/2 of pepper. Top with 1/4c cheese. Repeat layers 5. Bring milk to a boil over low heat in small saucepan. Pour over potato mixture 6. Bake uncovered at 425oF for 40 min. until potatoes are tender.

Potato latkes

Jewish, Potatoes, Side Dish Comments Off

Oct 062007

Time: 00:30

Notes:
Recipe from Eating Well

Ingredients

3 tsp canola oil 2 lbs Idaho potatoes (4-5) peeled 3/4c chopped red onion 1/4c flour 1 tsp salt 1/4 tsp gd pepper 1 lrg egg 1 lrg egg white

Directions

1. Grate potatoes in food processor, press out all of the water you can. 2. Add remaining ingredients and mix well. 3. Heat oil in skillet to 350oF 4. Add drop rounded tbsp of potato mix. 5. Cook for about 5 min. on each side

Potato Galettes

American, Potatoes, Side Dish Comments Off

Oct 062007

Serves: 4
Time: 00:40

Notes:
Recipe from Eating Well Rush Hour Cookbook: Per Serving: Cal 125, Fat 2g, Choles 0mg

Ingredients

4 sm Yukon Gold or all purpose potatoes, peeled and cut into 1/8″ slices 2 tsp olive oil salt and pepper

Directions

1. Preheat oven to 400oF 2. Lightly oil baking sheet with nonstick cooking spray. 3. To assemble galette, overlap potato slices in a ring about 4″ diameter. Arrange a 2nd ring on top of the 1st ring but slightly smaller 4. Brush galettes with oil and season with salt and pepper 5. Bake 25-30 min.

Roasted Potatoes w/ rosemary/garlic

American, Potatoes, Side Dish Comments Off

Oct 062007

Serves: 4
Time: 00:40

Notes:
Recipe from Eating Well Cookbook: Per Serving: Cal 323, Fat 4g

Ingredients

8 red skinned potatoes (unpeeled and scrubbed) 1 tbsp fresh rosemary, chopped 1 tbsp olive oil 1 tsp koser salt gd black pepper 2 large cloves garlic coarsely chopped

Directions

1. Preheat oven to 450oF 2. Cut potatoes in quarters, Place in bowl and add 1 1/2 tsp rosemary. Pour 2 1/2 tsp olive oil over them 3. Toss until well coated 4. Place on heavy baking sheet in single layer and sprinkle with salt and pepper. 5. Roast for 15 min, turning every 5 min. 6. In a sm bowl, mix garlic with remaining 1/2 tsp oil. Add to potatoes and continue roasting for 10-15min until potatoes are crisp and browned. 7. Transfer to a serving dish and season with more fresh pepper and remaining fresh rosemary.

Unfried French Fries

American, Potatoes, Side Dish Comments Off

Oct 062007

Serves: 4
Time: 01:00

Notes:
Recipe from In the Kitchen with Rosie: Per Serving: Cal 291, Fat 0.5g

Ingredients

5 large baking potatoes cooking spray 2 large egg whites 1 tbsp cajun spice

Directions

1. Preheat oven to 400oF 2. Slice each potato lengthwise into 1/4″ ovals, then slice into matchsticks 3. Coat baking sheet with 3 sprays of veg oil 4. Combine egg whites with cajun spice in a bowl. Add cut potatoes and coat well 5. Pour onto baking sheet 6. Place baking sheet on the bottom shelf of oven 7. Bake 40-45 min until fries are crispy, turning every 6-8 min

Potato/Red Onion/Goat Cheese Frittata

American, Breakfast, Potatoes Comments Off

Oct 062007

INGREDIENTS

salt and pepper 3 med potatoes 2 tsp olive oil 1 sm red onion cut into 1″ wedges pinch of garlic 8-10 basil leaves slivered 6 eggs lightly beatened 4 oz goat cheese crumbled

DIRECTIONS

1. Cook potatoes in salted boiling water until tender 18-20min. Drain, cool and cut into 1″ chunks 2. Preheat oven to 375oF 3. In 10″ pan over med-high heat warm olive oil, add onion and stir until tender (about 5-6min). Add potatoes, garlic, basil and saute 1-2min 4. Add eggs, salt and pepper and goat cheese and stir until just mixed 5. Transfer pan to oven and bake 18-20min

Curried Tomato/Garlic/Potato Soup

American, Potatoes, Soup Comments Off

Oct 062007

Soup
American
Potatoes
SERVES 06 Servings
Time: 01:30
Notes:
Recipe from Martha Stewart: Per Serving: Cal 235, Fat 4g, Choles 0mg, Na+ 527mg
INGREDIENTS
2 lbs Yukon Gold potatoes, peeled, cut into 2″ pieces 2 1/4 lb plum tomatoes, quartered 1 head garlic 1 tbsp olive oil 1 tsp salt 1/2 tsp pepper 2 tsp thyme 1 1/2 tsp curry powder 3 1/2c veggie stock 1/2c skim milk juice of 1 lemon 6 slices whole wheat bread
DIRECTIONS
1 Heat oven to 450oF and Spray 2 12X14″ roasting pans with cooking spray. Arrange potatoes in 1 and tomatoes in the other. Add garlic to 1 pan. Drizzle potatoes with oil 2. Sprinkle potatoes and tomatoes with salt and pepper. Roast 20min then turn with spatula and sprikle with curry powder and cook until potatoes are tender (about 20-30 min) 3. Transfer potatoes to foodmill and into stock pot. Add 2c stock 4. Scrape out soft roasted garlic and set aside. Transfer tomatoes to foodmill with 1/3 of the garlic. Place 2/3 tomatoes into stockpot and reserve the rest 5. Add remaining 1 1/2c stock and milk. Heat thru and add lemon just before serving 6. Toast bread and slather with reserved tomato garlic mix

Leek and Potato Soup

American, Potatoes, Soup Comments Off

Oct 062007

Serves: 6
Time: 01:00

Notes:
Recipe from Eating Well: Per Serving: Cal 139, Fat 4g

INGREDIENTS

1 1/2 tsp canola oil 3 leeks trimmed, cleaned and sliced thin 2 cloves garlic minced 1 1/2 tsp chopped fresh thyme (or 1/2 tsp dried) 6c chicken stock 1 1/4 lb potatoes (about 3 med potatoes) peeled and cut into chunks 1/2 c reduced fat sour cream salt and pepper

DIRECTIONS

1. In large saucepan, heat oil over low heat. Add leeks and cook until soft about 10 min. 2. Add garllic, thyme and cook 2 min more 3. Pour in chicken stock, bring to boil and simmer uncovered 10 min 4. Pour soup thru stainer and save liquid 5. Puree leaks in food processor 6. Return puree to stock pan 7. Add potatoes and simmer covered until potatoes are soft (about 10-15min) 8. Remove from heat and mash potatoes with potato masher 9. Stir in sour cream, salt and pepper 10. Heat until hot, not boiling