The potato is Canada’s favourite vegetable. Potatoes are not only the best comfort food but also the perfect partner for whatever you might be serving.
Meat and potatoes were common fare when I was growing up. But over the years, the addition of roasted garlic and other spices made them more exotic. No matter what spice you add to them, potatoes are the ideal cohort for numerous dishes. Potatoes are packed with essential vitamins and minerals and are free of fat, sodium and cholesterol. We often think of bananas when looking for a source of potassium but potatoes actually have more. Most potatoes varieties are interchangeable but fingerlings, reds and some whites hold their shape better so are good for recipes that don’t require mashing. For busy parents, one of the other great things about potatoes is that they are filling and quick to prepare. Besides the usual recipes in this column, I am including some quick recipe ideas I found on the U.S. Potato Board’s website.
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They have a great mom’s blog with more quick tips at www.healthypotato.com. Enjoy.
Microwave au Gratin Potatoes:
Wash potatoes and cut into thin slices. Pour enough milk into the microwave-safe dish to cover the bottom. Lay potato slices on bottom of dish, covering bottom. Sprinkle with salt and pepper. Top with thin layer of shredded cheese. Repeat layers. Add more milk to cover, season, and top with cheese.
Cover. Microwave on high for 10 minutes. Use oven mitts to carefully remove from microwave.
Big-Flavoured Oven Wedges:
Place wedge-cut potatoes into a bowl. Drizzle with oil and toss with garlic or parmesan or cajun spices or any seasoning your family loves. Roast at 200 C (400 F) on a baking sheet until tender, flipping wedges after about 15 minutes. (www.healthypotato.com)
Impromptu Potato Salad:
Create your own signature potato salad. Place potatoes in boiling water and cook for 10 minutes or until tender. Toss with ingredients and dressings from your favourite salads. For example, try caesar dressing and parmesan cheese, ranch dressing with chopped egg and bacon crumbles or balsamic vinaigrette with feta, tomatoes and olives. (www.healthypotato.com)
Turkey burger
with baked chips
4 tbsp. (60 mL) oil, divided
1/4 cup (60 mL) finely chopped red onion
1 apple, peeled, cored and finely diced
1/4 cup (60 mL) chopped green onion
1 clove garlic, finely diced
1 lb. (500g) ground turkey
2 tsp. (10 mL) Dijon mustard
1/3 cup (75 mL) peach chutney
1/2 cup (125 mL) dry bread crumbs
salt and pepper to taste
In medium-size fry pan, heat two tablespoons oil. Sauté red onion, apple, green onion and garlic for three to five minutes, over medium-low heat. Place ground turkey in large mixing bowl. Add apple mixture, mustard, peach chutney, bread crumbs, salt and pepper. Form into burgers. In large fry pan, heat remaining two tablespoons of oil. Cook burgers over medium heat until juices run clear, approximately 15 minutes. Cooking time will depend on thickness of burgers. Turn once during cooking time. Serve on whole wheat roll with side of baked chips. Yield: Four burgers.
Source: CanolaInfo.org
Baked chips
cooking spray
4 small Russet potatoes
1 tbsp. (15 mL) oil
1/2 tsp. (2 mL) salt
1-2 tsp. (5 – 10 mL) herb blend of your choice
Preheat oven to 425 F. Line baking sheet with foil and coat with cooking spray for easier clean up. Cut potatoes crosswise into very thin slices about 1/8-inch thick. Place potato slices and oil into large
resealable plastic bag. Seal bag and toss to coat well. Open bag and spread potato slices evenly on prepared pan. Sprinkle with salt and herbs if desired. Bake about 15 minutes or until golden brown. Yield: Four servings. Source: CanolaInfo.org
New world potatoes
2 tbsp. (25 mL) oil
1.5 lb (750 g) cooked potatoes, cut into quarters
1 tsp. (5 mL) Herb de province
1 tbsp. (15 mL) oil
salt and pepper to taste
Heat oil in saucepan over medium-high heat. Add potatoes and sauté for 15 to 20 minutes until reheated throughout and nicely browned. Add herbs, toss well. Remove from heat. Drizzle with oil. Season with salt and pepper. Serve immediately. Yield: 6-8 servings.
Source: CanolaInfo.org
Mashed potato pancakes
4 small Yukon gold potatoes
1/4 cup (60 mL) hot milk
2 tbsp. (25 mL) oil, margarine or oil butter blend
salt and pepper to taste
1/2 cup (125 mL) grated carrots
1/4 cup (60 mL) finely chopped onion
1/4 cup (60 mL) chopped green onions
2 tbsp. (25 mL) freshly chopped parsley
2 tbsp. (25 mL) all-purpose flour
1 tsp (5 mL) salt
1/4 tsp. (60 mL) pepper
2-3 tbsp. (25 – 45 mL) oil
For quick and easy microwave mashed potatoes, 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 eight minutes or until potatoes are done. Use oven mitts to remove dish from microwave and cover from dish due to steam buildup.
Add milk, oil margarine or butter blend, salt and pepper to taste.
Using a potato masher, mash potatoes to desired consistency.
To prepare pancakes: in large mixing bowl, combine mashed potatoes, carrots, onions, parsley, flour, salt and pepper. Mix well. In large fry pan, heat oil. Spoon vegetable mixture, about 1/3 cup at a time, to form pancakes. Cook pancakes over medium heat for three to four minutes per side, or until cooked through and golden brown. Add additional oil as needed to cook remaining pancakes.
Source: CanolaInfo.org
Warm potato salad
4 small red potatoes, washed and cut into 1-inch wedges
1 cup (250 mL) green beans, cooked
1 small red pepper, cut into strips
1 can (5 ounces) solid albacore tuna, broken into bite-size chunks
1/3 cup (75 mL) oil
2 tbsp. (25 mL) white wine vinegar
1/4 cup (60 mL) chopped chives
1 tbsp. (15 mL) whole grain mustard
1 tsp. (5 mL) sugar
1/2 tsp. (2 mL) black pepper
salt to taste
In medium saucepan, simmer potatoes in lightly salted water for about 10 minutes, or just until tender. Drain. In a bowl, combine potatoes, green beans, red pepper and tuna. Set aside. In small bowl, combine oil, vinegar, chives, mustard, sugar, pepper and salt. Mix well. Pour over salad ingredients and toss lightly to combine. Serve immediately. Yield: four servings
Source: CanolaInfo.org
Chili-spiked potatoes in phyllo cups
For Phyllo Cups:
4 sheets frozen phyllo dough, thawed
oil for brushing
For Filling:
1 lb. (500 g) red potatoes peeled, cut into 1/4 inch cubes
2 tbsp. (25 mL) oil
1 tsp. (5 mL) cumin seeds
1/2 cup (125 mL) finely chopped red onion
1 tbsp. (15 mL) finely chopped fresh ginger
1 medium carrot, finely chopped
1/2 cup (125 mL) frozen green peas (no need to thaw)
1/4 cup (60 mL) finely chopped fresh cilantro leaves and tender stems
1 tsp. (5 mL) coarse kosher or sea salt
1 tsp. (5 mL) garam masala
2 fresh green Thai, cayenne, or serrano chilis, stems removed, and finely chopped (do not remove the seeds)
2 Tbsp. (25 mL) freshly squeezed lime or lemon juice
Preheat the oven to 350 F (180 C). Place one phyllo sheet on a cutting board, liberally brush with oil. Top with the remaining sheets, stacking one at a time and liberally brushing each with oil. Cut the stacked sheets into 12 squares. Mould the squares into standard-sized muffin cups, allowing the pointed ends to extend above the cups.
Bake until golden brown, 10 to 12 minutes. Let them cool in the pans on a wire rack. Cover the potatoes with water in a medium-sized saucepan and bring to a boil over medium-high heat.
Cook them, uncovered, until just tender but still firm, five to eight minutes. Drain and rinse with cold water to stop them from cooking further. Heat the oil in a large-sized skillet over medium high heat.
Add the cumin seeds and let them sizzle, turn reddish brown, and smell fragrant, 10 to 15 seconds. Stir in the potatoes and the remaining ingredients, except the lime juice, and cook, uncovered, until the potatoes are just warm, one to two minutes. Stir in the lime or lemon juice. Spoon 1/4 cup (60 mL) filling into each prepared phyllo cup and serve immediately. Yield: 12 cups.
Tips: The phyllo cups and the filling can be made up to two days before you plan to serve them. Store cups in a resealable bag at room temperature. The filling can be reheated in the microwave.
Garam masala is a blend of ground spices (usually cardamom, cumin, black peppercorns, cinnamon and bay leaves) commonly used in the northern regions of India. It is widely available in the spice aisle
of your supermarket. Source: CanolaInfo.org
