Potato recipes

Skinny French Fries

Ingredients:

4 medium potatoes, peeled and cut in strips

2 tablespoons vegetable oil

salt and paprika

Preparation:

Cut potatoes. Spread strips in one layer on a jellyroll pan. Sprinkle with oil. Shake pan to distribute oil evenly over potatoes. Bake strips at 450°F until golden brown and tender, about 30 to 40 minutes, turning frequently. Sprinkle generously with salt and paprika.

Makes 4 servings

Twice Baked Potatoes

Ingredients:

4 baked potatoes

3 tablespoons butter

3 tablespoons milk

¼-½ cup grated cheese

1 teaspoon salt

Preparation:

Cut a small slice off the top of each baked potato. Scoop out pulp and mash with butter, milk and salt. Refill each shell with mashed potato mixture and sprinkle with grated cheese. Bake for 15 minutes at 350°F.

Makes 4 servings

This is a versatile addition to any dinner plate and can be made more complex by adding any combination of cooked crumbled bacon, green onions, cooked and drained spinach, broccoli or cauliflower, or minced herbs.

Mashed Potatoes

Ingredients:

2 pounds potatoes (russet or Yukon Gold work well), quartered. Peeling is optional.

1 cup milk or cream

2 tablespoons butter

salt and pepper

Preparation:

Bring pot of salted water to a boil. Add potatoes and cook until tender and a fork can easily be poked through. Drain well.

Incorporate milk and butter with potato masher or mixer. Season with salt and pepper.

Makes 4 servings

For tasty alternatives, stir in grated cheese or fresh or dried herbs.

Rosemary Roasted Potatoes

Ingredients:

3 pounds small potatoes, halved or quartered

¼ cup olive oil

1 teaspoon salt

1 teaspoon pepper

2 tablespoons minced rosemary

Preparation:

Preheat oven to 400°F. In a bowl, combine olive oil, salt, pepper and rosemary. Add potatoes and toss, making sure all are well-coated with oil mixture. Transfer potatoes to a cookie sheet and spread into a single layer. Roast 45 minutes to 1 hour, flipping potatoes twice.

Remove from oven and serve hot.

Makes 8 servings.

Potato Leek Soup

Ingredients:

2 tablespoons canola oil

4-5 medium russet potatoes, peeled and roughly chopped

3 large leeks, cleaned and thinly sliced

6 cups vegetable stock (or chicken stock)

Salt, to taste

1-2 tablespoons freshly squeezed lemon juice

½ cup heavy cream

⅓ cup minced parsley or chives

Preparation:

Heat the oil in a large stockpot or Dutch oven, over medium heat. Add the leeks and potatoes. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8 to 12 minutes.

Add the vegetable stock and bring to a boil. Reduce the heat to low and simmer for 30 to 40 minutes, or until the vegetables are tender.

Blend until smooth either using an immersion blender or by carefully transferring to a blender in batches.

Add the cream, and season to taste with salt. Garnish with minced herbs.

Courtesy of UAF Cooperative Extension Service