Home & Garden

Dining In: Potatoes--slice 'em, dice 'em, bake or boil 'em

recipes by Karen Diefendorf
In honor of February, National Potato Month, all the recipes this week feature that tasty economical source of carbohydrates, protein, vitamin C, and fiber: the potato. As a special bonus, this most popular vegetable is fat free.
   Washington State has not only the distinction of being the nation's second largest producer of potatoes, but our state's fields also rate as the most productive in the world.

All veggie salad plate
(From Washington State Potatoes World Class Potato Recipes.)
   1 lb. Washington russet potatoes, cooked, pared and sliced
   12 (6 oz.) cooked fresh broccoli spears
   12 slices tomato
   12 slices cucumber
   6 lettuce leaves
   6 very thin slices red onion
   1/2 c. shredded Cheddar cheese
   1/2 c. lowfat mayonnaise
   4 tsp. lemon juice
   2 tsp. grated lemon peel
   1 tsp. dried dill weed
   1/2 tsp. bottled hot pepper seasoning
   Arrange potatoes, broccoli, tomatoes, cucumbers, and red onions on lettuce-lined individual salad plates. Refrigerate until chilled. Combine remaining ingredients except cheese. Spoon dressing on salads. Sprinkle with cheese. Makes 6 servings.

Potato tapas
(A Spanish appetizer from World Class Potato Recipes.)
   1 lb. Washington Russet potatoes, thinly sliced
   2 Tbsp. finely chopped onion
   1 Tbsp. vegetable oil
   Salt to taste
   1/2 c. diced tomatoes
   2 Tbsp. seeded, diced Anaheim chilies
   1 c. shredded lowfat Cheddar cheese
   1 c. prepared salsa
   Spread potato slices evenly on greased cookie sheet. Brush with oil and sprinkle with onions and salt. Bake at 400 degrees 25 to 35 minutes or until potatoes are cooked and brown. Sprinkle tomatoes, chilies, and cheese on top. Bake 5 minutes longer or until cheese melts. Serve hot. Makes 6 servings.

Potato lasagna
(This recipe from World Class Potato Recipes replaces pasta with potatoes.)
   1 lb. diced cooked skinless turkey or chicken
   2 1/2 c. prepared or homemade spaghetti sauce
   1 qt. thinly sliced Washington Russet potatoes
   1 c. lowfat Ricotta cheese
   2 c. shredded lowfat Mozzarella cheese
   2 Tbsp. grated Parmesan cheese
   Combine turkey or chicken and spaghetti sauce. Mix well. Cover bottom of oiled 13x9x2-inch baking dish with 1/2 of the sliced potatoes. Cover with 1/2 each of sauce mixture, Ricotta cheese and Mozarella cheese. Repeat layers. Sprinkle top with Parmesan cheese. Cover pan with foil and bake at 375 degrees 1 hour or until potatoes are cooked. Remove cover and bake 30 minutes longer or until top browns. Let stand 10 minutes and cut into serving portions: 8 servings.

Herbed pork roast with balsamic-glazed potatoes
   3 Tbsp. olive oil
   2 large garlic cloves, minced
   2 tsp. dried rosemary
   2 tsp. dried tarragon
   2 tsp. dried thyme
   1/2 tsp. dried basil
   1/2 tsp. salt
   1 center-cut pork loin roast (3-4 lbs.), tied
   3/4 c. dry white wine
   9 small red new potatoes, cut in half
   3 medium red onions, cut into thin wedges
   2 1/2 Tbsp. balsamic or red wine vinegar
   Freshly ground pepper
   In a small bowl, combine 1 tablespoon of the olive oil, the garlic, rosemary, tarragon, thyme, basil and 1tsp. of the salt. Use a small, pointed knife to make slits all over the roast. Fill each slit with some of the herb mixture. This can be done several hours in advance.
   Preheat oven to 375 degrees. In shallow flame-proof roasting pan, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the pork roast and cook, turning until browned all over, 7 to 10 minutes. Carefully pour in the wine, heat to a boil and cook, stirring often for 2 minutes. Add the potatoes and transfer to the oven.
   Bake one hour. Add the onions, vinegar and the remaining 1/4 teaspoon salt, stirring well so the onions and potatoes are well coated with the pan juices. Season with pepper to taste. Bake until the internal temperature of the roast is 155 degrees, about 30 minutes longer. Let stand 10 minutes before slicing.

Meat loaf and potato
   au gratin combo
   5 medium potatoes
   4 Tbsp. butter
   3 Tbsp. milk
   3 Tbsp. shredded Cheddar cheese
   1/4 tsp. pepper
   1 medium onion, finely chopped
   1 clove garlic, minced
   1 Tbsp. olive oil
   1/3 c. red wine
   1 T tsp. tomato paste
   1/2 tsp. salt
   1/4 tsp. dry thyme, crushed
   1/4 tsp. dry oregano, crushed
   1 lb. lean ground beef
   Wash potatoes. Cut off both ends and trim as needed, but keep skin intact. Keeping trimmed end down, slice potatoes using a food processor slicing tool, an electric potato chipper or by hand. Melt butter in a large frying pan over medium heat. Add milk, pepper and cheese. Stir to blend. Add potatoes, stirring to coat with cheese. Turn off heat. In a large frypan, saute onion and garlic in olive oil until tender. Add wine, tomato paste, salt, herbs, and beef. Cook and stir until meat loses red color. Spoon into an 8x8x2-inch baking dish. Spoon potatoes on top of meat. Bake at 400 degrees for 40 to 50 minutes, or until potatoes are done. Makes 6 servings.

Bacon and potato casserole
   1 pkg. bacon (16oz.) fried crisp and crumbled
   2 cans (10 3/4 oz. each) cream of mushroom soup
   3 Tbsp. melted butter or margarine
   1 c. reduced fat sour cream
   3 Tbsp. chopped green onion
   1 Tbsp. parsely, finely chopped
   2 c. shredded Swiss cheese
   6 medium potatoes, peeled and thinly sliced
   Cook bacon until crisp. Drain, crumble and set aside. Combine soup, 3 tablespoons butter, sour cream, green onion, parsley and cheese. Stir in potatoes. Spread half of the potato mixture in greased 9x13-inch baking dish. Sprinkle bacon evenly over potatoes. Spread remaining potato mixture over bacon. Bake, uncovered at 350 degrees for 1 hour or until potatoes are tender. Makes 10 servings.

New potatos and cheese
   2 lbs. red skinned potatoes, unpeeled
   1 c. ricotta cheese
   1/2 c. chopped fresh parsley
   2 Tbsp. shallot, chopped
   Salt and pepper to taste
   1 egg
   1 c. heavy cream
   1 c. grated Swiss cheese
   Thinly slice potatoes and boil in water with salt for 1 minute. Drain and rinse. Drain again and pat dry. Combine ricotta, parsley, shallot, salt and pepper. In a bowl, beat egg lightly and add cream. Arrange 1 layer of potatoes in a buttered 9x13-inch pan. Dot with ricotta mixture. Sprinkle with Swiss cheese. Repeat layers, ending with a potato layer. Pour egg and cream mixture over all. Bake at 350 degrees for 35 to 45 minutes until potatoes are tender and cheese is bubbly. Let stand 10 minutes before serving. Makes 4 to 6 servings.