Northwest NEWS

September 20, 1999

Home & Garden

Dining In: Hot potato recipes

Roasted Red Potatoes with Herbs

   1-1/2 lb. round red potatoes, cut into 1- to 1-1/20-inch chunks
   1 c. each thinly sliced medium carrots and leeks
   1/2 c. dry white wine or chicken broth
   1 Tbsp. olive oil
   2 cloves garlic, minced
   1 tsp. each,chopped fresh rosemary and thyme
   1 tsp. salt
   1/2 tsp. coarsely ground pepper
   2 Tbsp. chopped parsley

   Toss all ingredients except parsley in 13x9x2-inch baking pan. Roast at 375 degrees for 50 to 60 minutes or until potatoes are cooked and browned; stir every 10 to 15 minutes. Toss with parsley and serve as a side dish. Makes 4 servings.

Pesto Potato Salad

   3 lb. long white potatoes
   1/4 c. minced green onions
   1 Tbsp. minced anchovy fillets, optional
   1/2 tsp. sugar
   3 Tbsp. balsamic vinegar
   2 Tbsp. vegetable oil
   1/4 c. prepared pesto
   1 c. sliced celery
   2 Tbsp. minced parsley
   Garnishes: marinated green olives, thinly sliced green onions, coarsely cracked pepper and basil leaves

   Cover potatoes with water in large saucepan. Bring to boil, reduce heat and simmer, covered with lid tilted, 20 to 30 minutes or until tender. Drain liquid, peel potatoes, and slice 1/2- inch thick. Combine green onions, anchovies, sugar, vinegar, and oil in a small bowl; mix well. Add pesto and blend well. Pour dressing over warm potato slices; mix gently and cool to room temperature. Add celery and parsley; mix gently. Serve in shallow bowl. Garnish with olives, green onions, pepper, and basil leaves, if desired. Makes 6 servings.

potato topping

Grilled Portabello Potato Topping

   4 Russet potatoes (8-12 oz. each)
   1 large (6 to 8 oz.) fresh portabello mushroom
   5 tsp. olive oil, divided
   1 Tbsp. balsamic vinegar
   Salt and pepper
   1 c. each, thinly sliced onion and green pepper
   1 c. diced tomatoes
   1/4 c. dry white wine
   1/2 tsp. dried oregano, crushed
   2 Tbsp. grated Parmesan cheese, optional

   Wash potatoes thoroughly so skin may be eaten. Pierce several times with a fork and bake at 425 degrees 50 to 60 minutes or until tender. Remove stem from mushroom; chop and reserve. Combine 1 Tbsp. olive oil, vinegar, 1/8 tsp. salt and dash pepper; brush mushroom cap with mixture. Grill or broil, rounded side up, 4 inches from heat, about 2 minutes. Turn mushroom cap, brush with oil and vinegar mixture and broil 1 to 2 minutes or until mushroom is thoroughly heated; set aside. Sauté mushroom stem, onion, and green pepper in remaining oil in a non-stick pan until onion and green pepper are crisp tender. Add wine, any remaining oil and vinegar mixture, oregano, 1/2 tsp. salt and 1/8 tsp. pepper and sauté until wine is absorbed. Add tomatoes and heat thoroughly. Cut or pierce tops of potatoes lengthwise; squeeze ends and push toward center to open. Slice grilled mushroom and arrange on potatoes. Spoon vegetable mixture over mushrooms. Sprinkle grated Parmesan over top, if desired. Makes 4 servings.

Garlic & Sweet Pepper Mashed Potatoes

   1 lb. yellow potatoes, pared and quartered
   Water, as needed
   1 tsp. salt, divided
   1/4 c. lowfat milk
   2 Tbsp. roasted garlic *
   2 Tbsp. butter, divided
   1/2 tsp. dried dill weed
   1/8 tsp. ground pepper
   1/2 c. each, diced sweet red, yellow and green peppers

   Cover potatoes with water and 1/2 tsp. salt. Bring to boil. Reduce heat and simmer about 30 minutes or until tender. Drain well. In mixer bowl, combine hot potatoes, milk, roasted garlic, 1 Tbsp. butter, remaining salt, dill, and pepper. Whip 1 minute at low speed, then 1 minute at high speed until potato mixture is smooth. Sauté peppers in remaining butter until crisp-tender. Add peppers to potatoes; mix well. Makes 6 servings.

   * Using a serrated knife, trim about 1/2 inch off top of garlic. Trim excess root from base. Place garlic, root end down, in a small shallow baking dish. Brush or drizzle with olive oil. Bake at 350 degrees 45 to 44 minutes or until garlic cloves are soft.