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Potato Recipes

    Garden Potato Salad

  • 6 medium red Maine potatoes, cubed
  • 3/4 cup diced celery
  • 1 1/2 cup broccoli florets
  • 3/4 cup green beans (blanched)
  • 1/2 cup cauliflower
  • 1/2 cup red pepper
  • Dressing:
    • 1/4 cup fat free Italian salad dressing
    • 1/2 cup low fat mayonnaise
    • 2 tsp. fat free dry ranch dressing
    • pepper

    Cook potatoes - cool, add all other ingredients. Cover and chill. Makes 10 servings

    Italian Potatos

  • 2 Cups 1" cubed unpeeled Maine baking potatoes (approx. 3 med.)
  • 3/4 cup finely chopped onion (1 1/2 med.)
  • 1/2 cup finely chopped carrot (1 med.)
  • 1/2 cup low sodium chicken broth
  • 2 Tbsp. tomato paste
  • 1/4 tsp. pepper
  • 2 Tbsp. parsley
  • 1/4 tsp. salt
  • 2 cloves garlic finely chopped

    • Cook all ingredients except parsley in 2 quart saucepan over medium low heat 25-30 minutes. Stirring occasionally, until potatoes are tender. Stir in parsley. Makes 6 servings.

    Potato Bread

  • 1 small Maine Potato, shredded  
  • 1/2 cup orange juice concentrate  
  • 1/4 cup water  
  • 1/3 cup orange marmalade  
  • 1/4 cup vegetable oil  
  • 1 egg, beaten
  • 3 cups flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp. salt

    • Cook the shredded potato in just enough water to cover it, for 10 min. Cool & drain. Combine cooled & drained potato with orange juice concentrate, water, marmalade, oil and egg. In a large bowl, soft together the flour, sugar, baking powder and salt. Add the liquid ingredients and stir just until combined. Spoon batter into 3 greased mini loaf pans and bake at 350° for 30-35 min. or until tester comes out clean. Cool in pans for 10 min. then remove from pan and let cool.

    More Potato Recipes

 

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Sweet Potato Cookbook

This book is a pure joy to
read, and covers an amazing array of culinary styles. The recipes offered range from the classic sweet potato pie to an asian stir-fry that would delight any foodie

The Potato Cookbook

The potato is the world's
number one vegetable, so many cookbooks have been devoted to it over the years. The Potato Cookbook by Janet Reeves includes a 400-year history, nutritional information, and 35 tips for cooking spuds.

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