Ingredients

• 1 lb. small red potatoes, cut in half
• 1 tablespoon vegetable oil
• 1 cup sliced onion
• 2 tablespoons curry powder
• 1 (14.5 oz) can diced tomatoes with green chilies
• 2 tablsppons mango chutney

Preparation

1. Place potatoes in a saucepan and cover with cold water.
2. Bring to a boil, reduce heat and simmer 15-20 minutes or until potatoes are tender. Drain.
3. In a skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until it starts to brown.
4. Stir in curry powder and cook for 1 minute.
5. Add potatoes, tomatoes and chutney; bring to a simmer and cook, covered, for 5 minutes.

Calories: 161  Fat: 4.5 g   Sodium: 527mg  Fiber: 3.7g  Protein: 2.6g  Potassium: 580mg

Recipe courtesy of Potatoes USA

Ingredients

• 1 teaspoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1 1/2 pounds cubed red potatoes
• 2 cups reduced sodium chicken broth
• 1 teaspoon garlic powder
• 3/4 teaspoon dry mustard
• 1/2 teaspoon each: paprika and salt
• 1 pound medium shrimp
• 2 cups 2% milk
• 2 tablespoons flour
• 1 1/2 cups chopped fresh spinach

This creamy full-flavored soup is as perfect for company as it is for the family. If you make the chowder ahead, reheat, then add the spinach just before serving.

Preparation

1. Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper, saute 5 minutes. Add potato, chicken broth and seasonings; bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until potatoes are tender.

2. Gradually add milk to flour, whisking until smooth. Add to soup, stirring well. Cook 10 minutes over medium low heat or until thickened. Add shrimp and spinach and cook for several minutes more until spinach is wilted. Makes 6 servings.

Calories: 198 Fat: 7g  Cholesterol: 183mg  Sodium: 602mg  Vitamin C: 80%  Fiber: 4g  Protein: 18g  Potassium: 1530mg

Recipe courtesy of Potatoes USA

Ingredients

•  2 medium tomatoes, cut in 3/4-inch cubes
•  1 2/3 pounds (5 medium) potatoes, peeled or unpeeled and cut into 3/4-inch cubes
•  1/4 cup each olive oil and lemon juice
•  1/4 cup chopped parsley
•  2 cloves garlic, minced
•  1 teaspoon each salt, paprika and ground cumin
•  3/4 cup thinly sliced red onion

Preparation

In heavy 3-quart saucepan cook potatoes, covered, in 2 inches boiling water 10 to 12 minutes until just tender. Meanwhile, in large bowl whisk oil, juice, parsley, garlic, salt, paprika and cumin. Mix in tomatoes and onion. Drain potatoes thoroughly and add to bowl. Toss gently to coat completely. Serve warm or at room temperature.

Calories: 282 Fat: 14g  Sodium: 596mg  Fiber: 5g  Protein: 6g

Recipe courtesy of Potatoes USA

Ingredients

• 4 medium yellow flesh or white potatoes
• 2 medium portobello mushrooms
• 2 medium zucchini
• 3 Roma tomatoes
• 1 quarter of a yellow onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded Asiago cheese*
• 1/2 cup Italian dressing*

Potato stacks are a sophisticated and fun appetizer or side dish.  If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.

Preparation

Cut a shallow slice from each potato to form a flat bottom for each stack. Cut each potato lengthwise into 3 slices. Scrape brown gills from the underside of the mushrooms with a knife and discard. Slice mushrooms, zucchini, tomatoes and onion into 1/4-inch-thick slices. Assemble potato stacks in this order in microwave-safe dish: bottom potato slice, 2 zucchini slices (do not overlap), 3 to 4 onion slices, 3 to 4 mushroom slices, salt and pepper, 1 tablespoon cheese, 1 teaspoon Italian dressing, middle potato slice, 2 tomato slices, 2 zucchini slices, salt and pepper, 1 tablespoon cheese, 1 teaspoon Italian dressing, top potato slice. Secure each stack with 2 toothpicks. Drizzle with remaining Italian dressing. Cover tightly with plastic wrap. Microwave on high for 16 minutes (cooking time may vary depending on your microwave) or until potatoes are done. Use oven mitts or tongs to remove from microwave. Remove plastic wrap carefully to prevent burns from steam.

Recipe courtesy of Potatoes USA

Ingredients

• 3 cups yellow creamer potatoes, halved into uniform pieces
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly cracked black pepper
• 2 Tablespoons chopped fresh rosemary

Simple oven roasted rosemary potatoes with crispy outsides and fluffy, tender insides are a delicious, easy side dish to go with any dinner! (gluten-free, dairy-free, nut-free)

Preparation

1. Heat oven to 425°F. Line a baking sheet with parchment, or if using a cast iron skillet, place it in the oven to preheat.
2. In a large bowl, toss potatoes with oil, garlic powder, salt, pepper and rosemary. Spread potatoes in a single layer onto prepared baking sheet, or in preheated skillet.
3. Roast in the oven for about 20 minutes, stirring halfway through, or until potatoes are tender.
4. Remove from the oven and serve immediately.

Recipe courtesy of Potatoes USA

Ingredients

• 1/2 lbs. red potatoes
• 1/2 lbs. yellow potatoes
• 2 Tablespoons olive oil
• 8-10 soft corn tortillas
• 6 eggs
• 1 cup canned black beans (drained)
• 1 avocado
• Salsa (we like salsa verde)
• Spices to taste (I like chili powder, salt, and pepper)
• 2-3 limes
• Hot sauce (optional)

The key ingredients to these beacons of vegetarian deliciousness are the roasted red and yellow potatoes, which add a rich, buttery flavor and nice meaty texture. This recipe is also fantastic because it can be prepared and ready to eat in about 30 minutes, and uses ingredients that we almost always already have on hand.

Preparation

1. Preheat oven to 425 °F.
2. Cut potatoes into 1-2 inch chunks.
3. Place potato chunks into a gallon plastic bag, add olive oil, and shake until they are evenly coated.
4. Transfer to baking sheet, sprinkle with salt, pepper, and chili powder, and place in oven for 20-25 minutes or until tender with a fork.
5. While the potatoes are roasting, crack eggs into a medium bowl and whisk until well combined. Add a little olive or coconut oil to a skillet, and cook eggs over low heat, stirring occasionally, until set.
6. Heat black beans in a small saucepan with chili powder, salt, and pepper until warm.
7. Cube the avocado.
8. Heat tortillas on a warmed skillet (or throw them in the oven with the potatoes for about a minute).
9. Remove potatoes from the oven, and assemble your tacos! I usually layer as follows: scrambled eggs, potatoes, black beans, avocado. Top with fresh squeezed lime juice, a sprinkling of chili powder, salsa, and hot sauce if desired.

Recipe courtesy of Potatoes USA

Ingredients

• 2 lbs. red potatoes, halved
• 1/2 cup unsweetened coconut milk
• 1/4 cup milk or unsweetened plant-based milk, as needed
• 2 Tablespoons unsalted butter or margarine
• 1 Tablespoon curry powder
• 1 Tablespoon minced chives
• 2 teaspoons fresh grated ginger root
• 2 teaspoons fresh grated turmeric root
• 1/2 teaspoon black pepper
• 1/2 teaspoon sea salt

Preparation

1. Place red potatoes in large pot and cover with cold water. Bring to a boil, then reduce to simmer and cook for about 15 minutes, or until potatoes are fork tender.
2. Drain potatoes and set aside.
3. Return pot to stove and add butter. Heat over low heat until melted, then add curry powder, ginger, turmeric, and black pepper. Allow spices to sizzle until they become fragrant (about 1 minute) – but be careful not to burn them.
4. Whisk in coconut milk, then add potatoes. For chunky mashed potatoes, mash with forks or potato masher. For smooth potatoes, whip with electric mixer.
5. Add milk, as needed, to achieve a nice texture.
6. Add salt, then taste, and additional salt, if needed. Serve garnished with fresh chives.

Recipe courtesy of Potatoes USA

Ingredients

• 1-pound White Potatoes, Sliced ¼ inch thick
• 2 tablespoons Extra Virgin Olive Oil
• As Needed Salt and Pepper
• 1-1/2 cups Prepared Alfredo Sauce
• ¼ cup Shredded Parmesan Cheese
• 2 tablespoons Chopped Chives (Optional)

Preparation

1. Preheat the oven to 450 °F
2. Rinse and scrub the potatoes and cut them into ¼ inch slices.
3. Arrange the slices in an oven-safe sauté pan, and bake them for 25 minutes until the top of the potatoes are golden brown.
4. Remove the pan from the oven and Spoon the prepared alfredo sauce on the potatoes. Sprinkle the top with parmesan and return to the oven for 3-5 minutes.
5. Remove from the oven and serve immediately.

Recipe courtesy of Potatoes USA

Ingredients

• 2 lbs. / 900 g Yellow Potatoes
• ¼ tsp / 1 g Garlic Powder
• ½ tsp / 2 g Onion Powder
• ¼ tsp / 1 g Smoked Paprika
• 1 tsp / 4 g Kosher Salt
• ½ tsp / 2 g Black Pepper
• vegetable oil

Preparation

1. Place the peeled potatoes in a deep pot, and cover with cold water by one inch. Bring to a boil, and boil for about 5 minutes until partially cooked.
2. Drain the water from the potatoes and allow them to cool.
3. Grate the cooled potatoes into fine shreds onto a clean, dry kitchen towel. Squeeze any excess moisture from the shreds, then transfer to a large bowl.
4. Mix flour, everything seasoning, garlic powder, onion powder, salt, and pepper into the potatoes.
5. Pour vegetable oil into a deep pot until it comes up the sides 1 ½”.  Heat the oil over medium heat.
6. Form the shredded potatoes into 1 ½” drums. Fry in small batches for 3-4 minutes each, until golden and crispy. Transfer all fried tater bites to a plate lined with paper towels to drain any excess oil.
7. Sprinkle with additional everything seasoning before serving.

Recipe courtesy of Potatoes USA

Ingredients

• 3 lbs. small red or yellow potatoes, diced
• 2/3 cup olive oil
• 1/2 cup fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher or sea salt
• 3/4 teaspoon pepper
• 1/4 cup green onions, thinly sliced
• 4 ounces crumbled feta cheese
• 1/4 cup chopped fresh parsley

Preparation

1. Place potatoes in a large saucepan and cover with water. Bring to a boil and cook uncovered for 15-20 minutes, until tender. Drain and place in a large bowl.
2. Whisk together oil and next 4 ingredients in a small bowl.
3. Pour over potatoes and add green onions, parsley, and feta. Toss gently to coat. Cover and chill.

Recipe courtesy of Potatoes USA

Ingredients

Spud Rub

• 1 tablespoon onion powder
• 2 teaspoons lemon pepper
• 1 ½ teaspoons paprika
• 1 ½ teaspoons smoked paprika
• ½ teaspoon sea salt
• ½ teaspoon ground cumin

Potatoes

• 1 pound fingerling potato mix
• 2 teaspoons olive oil
• 1 tablespoon Spud Rub

Preparation

1. For the rub, combine all ingredients in a glass jar, close the lid, and shake to blend. Store at room temperature.
2. Prepare a medium-hot fire in your grill.
3. Place the fingerling potatoes in a bowl, drizzle with the olive oil, and sprinkle with Spud Rub. Toss to coat.
4. Place the potatoes on the grill rack or in grill basket directly over the heat and close the grill lid.
5. After 3 to 4 minutes, open the lid and toss the potatoes or turn the basket.
6. Close the lid again and repeat the process for 12 to 15 minutes or until potatoes are tender when pierced with a fork. Makes 4 side dish servings.
7. Serving tip: Serve the grilled fingerlings on a platter alongside a bowl of Spud Rub Dip.
8. To make Spud Rub Dip, combine ½ cup prepared buttermilk or ranch-style dressing and 1 teaspoon Spud Rub in small bowl. Stir to blend. Refrigerate until ready to serve.

Recipe courtesy of Potatoes USA