Potatoes make a quick, hearty autumn 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 also a versatile vegetable, ideal in main dishes or sides. They can be served at any meal, breakfast, lunch or dinner.

And what’s a better snack than potato chips, whether homemade or store bought?

Potatoes 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 www.idahopotato.com.

 

Chicken and Potatoes With Garlic Parmesan Cream Sauce

4 tablespoons olive oil

1 pound Idaho russet potatoes, peeled and cut into 1-inch cubes

Kosher salt 

Freshly ground pepper 

1/2 cup flour

1-1/2 pounds boneless skinless chicken breasts.

1 onion, chopped

1 tablespoon finely minced garlic

2 cups less-sodium chicken broth

5 ounces baby spinach, roughly chopped

1/2 cup heavy cream

1/2 cup grated Parmesan cheese, plus more for serving

1/4 cup chopped fresh parsley

In a very large skillet, heat two tablespoons olive oil over medium-high heat.  When hot, add potatoes, season with salt and pepper and leave untouched for four minutes, until the underside is browned. Flip potatoes and let another side brown, then repeat, cooking the potatoes for about 15 minutes total. Remove potatoes with a slotted spoon or tongs to a plate.

Combine flour, one teaspoon salt and 1/2 teaspoon pepper in a shallow bowl.

Heat another tablespoon oil in the skillet over medium-high heat.  Dredge chicken in flour mixture. Once oil is hot, cook cutlets three to four minutes on each side, until  golden brown but not cooked through. Transfer cutlets to a large plate..

Turn heat to medium, add remaining olive oil and onions. Cook three minutes, stirring frequently, until onions are slightly tender and golden. Stir in garlic for one minute, then add chicken broth, bring mixture to a simmer. Stir so that any browned bits stuck to the bottom of the pan are released. Stir in the spinach, then add cream and Parmesan. Bring to a simmer and cook two minutes, stirring frequently, until sauce thickens slightly. 

Add potatoes to the pan and tuck the chicken amidst the potatoes, along with any juices that collected. Chicken should be at least mostly covered by the sauce. Bring to a simmer and simmer six to eight minutes, until chicken and potatoes are cooked through.

Sprinkle with parsley, and serve hot in shallow bowls with the extra Parmesan passed on the side.

 

 

Potato Biscuits With Rosemary and Parmesan

2 medium or 1 large russet potato

6 tablespoons unsalted butter, grated and frozen

2 cups flour

1-1/2 tablespoons baking powder (aluminum-free)

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 tablespoons fresh rosemary, finely chopped, or 2 teaspoons dried rosemary

1/2 cup grated Parmesan cheese

1/2 cup plus 2 tablespoons whole milk

Peel and cut potatoes into two-inch pieces. Place in a medium pot filled with cold water. Bring to a boil and simmer 12 minutes, until potatoes are easily pierced with a knife.

Drain potatoes and press through a potato ricer. Lay potatoes on a baking sheet to cool. Set aside.

In a large mixing bowl, whisk together flour, baking powder, salt, pepper and rosemary.  Add cooled potatoes and toss with your fingers to combine.

Reserve two tablespoons Parmesan cheese. Add remaining cheese to flour mixture. Add frozen butter to flour mixture and, using your fingers, lightly toss until combined.

Make a well in the center and add 1/2 cup milk. Stir with a fork until a crumbly dough forms. Turn dough out onto a floured surface and pat until it is about 1/2-inch thick. Fold over and pat out until it is roughly 1/2 inch thick. 

Using a biscuit or cookie cutter, cut out biscuits by pushing straight down — do not twist. Place biscuits on parchment-lined baking sheet, brush tops with remaining milk and sprinkle with remaining Parmesan cheese. Bake in a 425-degree oven for 12 to 14 minutes, rotating pan halfway through. 

 

 

Potato and Root Vegetable Gratin

6 teaspoons extra virgin olive oil

l large rutabaga, peeled and thinly sliced

Salt 

Pepper 

6 large potatoes, peeled

1 cup Vidalia onions, very thinly sliced

1 pound large parsnips, peeled and thinly sliced

1 tablespoon fresh herbs such as parsley, thyme, etc., chopped

Using clean hands, rub two teaspoons of olive oil onto bottom of an 8-1/2-by-12-inch casserole dish. Layer enough rutabaga slices to cover bottom of dish, overlapping by no more than 1/2-inch. Season lightly with salt and pepper.

Thinly slice one potato lengthwise and layer slices over rutabaga, overlapping slightly. Slice more potatoes as needed to finish layer, then season lightly with salt and pepper. Lightly brush or pat potato slices with one teaspoon olive oil. Spread half of the onions evenly over potatoes.

Layer half the parsnip slices on top of onion layer, overlapping them slightly. Brush parsnips with one teaspoon oil. Season lightly with salt and pepper.

Repeat layers, seasoning each as before, and finishing with potato slices. If any vegetable slices are left over, alternate rows of vegetables and potatoes on top layer. Brush top layer with one teaspoon oil, then season. Cover tightly and bake in a 350-degree  oven for 45 minutes.

Remove cover, brush top with remaining teaspoon olive oil and sprinkle with herbs. Bake, uncovered, for 15 to 20 minutes, until top is nicely browned. Allow to sit 10 to 15 minutes before serving.

 

 

Pumpkin Sage Mashed Potatoes

2-1/2 pounds russet potatoes

1/4 cup plus 2 tablespoons margarine

1 cup finely diced onion

1/4 cup finely chopped, fresh sage leaves

1/4 cup half and half

1-1/4 cup pumpkin purée

1 teaspoon ground cinnamon

1-1/2 teaspoons sea salt

Freshly ground black pepper

Fill a large pot halfway with water. Peel potatoes, then cut them into sixths, adding them directly to the water. making sure potatoes are covered by at least an inch.

Cover pot and bring to boil. Keeping the lid on, turn heat to low and gently simmer 20 minutes, until potatoes are tender.

Place margarine in a large sauté pan over low heat. Once melted, add onions and cook five minutes, until soft. Stir in sage and cook 30 seconds, until aromatic. Turn off the heat and set aside.

In a medium-sized mixing bowl, whisk half and half with pumpkin, cinnamon, salt and pepper. Add onion mixture and stir to blend. Set aside.

Drain potatoes, then place in a large mixing bowl. Mash, leaving a few chunks here and there. Fold in pumpkin mixture until evenly blended.

Serve warm or hot.

 

 

Easy, Crispy Olive Oil Chips with Creme Fraiche and Caviar

6 medium Gold potatoes

1 liter olive oil suitable for frying

Salt, to taste

For garnish: chopped chives, crème fraîche and caviar

Heat olive oil in a heavy-bottom pot over medium to medium-high heat until it reaches 375 degrees.

Wash and peel potatoes, then slice as thinly as possible. Rinse sliced potatoes in a large bowl of cold water, changing the water until it runs clear, about three washes. Pat potatoes dry with paper towels.

Fry potatoes in batches, adding about one-third of the slices to the hot oil at a time.

Once the chips are deeply golden, remove them with a slotted spoon or spider and transfer to a plate lined with paper towels. Season generously with salt while hot.

Serve immediately, or garnish with chopped chives, crème fraîche, and caviar for a decadent option.

Chips are best eaten fresh. If needed, store cooled chips in an airtight container at room temperature for one day and re-crisp briefly in a low oven.

 

 

Tex Mex Cheesy Potato and Beef Skillet with Easy Pico de Gallo

1 teaspoon olive oil

1 pound ground beef

4 medium russet potatoes, peeled and diced

1/2 white onion

4 cloves garlic, minced

2 teaspoons paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 cup water

1 15-ounce can of black beans, drained

Salt 

Pepper 

2 cups shredded colby Jack cheese

For pico de gallo:

5 Roma tomatoes, diced

1/2 bunch cilantro, chopped

1/4 white onion, diced

Juice of one lime

1 clove garlic, minced

1 tablespoon olive oil

Salt 

Pepper 

Place olive oil and ground beef in a large skillet over medium heat. Break meat up into bite size chunks. Add potatoes and onion. Season with salt and pepper and cook eight to 10 minutes, then add fresh garlic and seasonings with one cup water and increase the heat to medium-high.

Once the water has evaporated and potatoes are fork tender, add beans and  cook three to four minutes. Add salt and pepper to taste. Sprinkle with two cups shredded colby Jack cheese. Turn off the heat.

In a medium-sized bowl, place diced tomato and onion. Chop the cilantro and fresh garlic and add to the bowl. Add lime juice and olive oil. Mix to combine. Serve with the cheesy skillet.

 

 

Salt-Roasted Twice Baked Potatoes

For potatoes:

10 to 15 baby red potatoes

3 teaspoons olive oil

1/2 teaspoon kosher salt

For filling:

1/2 cup potato flesh

2 tablespoons butter, softened

2 teaspoons sour cream

3 tablespoons cheddar cheese, shredded

3 tablespoons ricotta

2 teaspoons milk, warmed

3 tablespoons bacon, cooked, finely chopped

1/4 teaspoon salt

Pepper

For garnish:

Chopped bacon

Fresh chives, chopped

Season potatoes with olive oil and salt.

Roast in a 350-degree oven for 20 to 25 minutes, until fork-tender and skins are lightly crisp. Allow potatoes to cool slightly. Remove 1/3 inch from one long side to create an open-face potato. Scoop out the flesh with a melon baller or teaspoon and reserve for filling.

Mash potato flesh with butter, sour cream, cheddar, ricotta, warm milk, bacon, salt and pepper until smooth and creamy. Fill each reserved potato shell generously with the mixture, top with a little shredded cheddar cheese and place in a 400-degree oven for three to five minutes, until heated through.

Garnish with bacon pieces and chopped chives.