Leilani Hu / The Sacramento Bee

POTATOES COME IN ALL SORTS OF COLORS AND SIZES, INCLUDING RUSSETS, BIG REDS, LITTLE REDS, GOLDS AND PURPLES.

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  • Potato salad with smoked turkey and artichoke hearts 8 servings For a vegetarian version of this salad, omit the smoked turkey. INGREDIENTS 2 pounds Yukon gold or small red new potatoes, scrubbed 2 medium cloves garlic, peeled and chopped 5 tablespoons fresh lemon juice 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1/4 teaspoon paprika 2/3 cup olive oil 1/3 cup finely chopped parsley 1/4 cup finely chopped cilantro 2 cups diced smoked turkey or chicken 2 (14-ounce) jars artichoke hearts, drained and quartered 1 (2-ounce) jar pimento-stuffed green olives, drained and chopped 1 large rib celery, diced INSTRUCTIONS

    Place the potatoes in a steamer basket, set over boiling water, cover and steam 20 to 25 minutes, or until tender. Cool, peel and slice the potatoes; place in a large bowl.

    Drop the garlic into a food processor and chop finely. Add the lemon juice, salt, pepper, cumin, cayenne and paprika. Process to blend. Slowly add the olive oil, processing until the dressing is emulsified.

    Combine the potatoes with the parsley, cilantro, smoked turkey, artichoke hearts, green olives and celery. Mix with the dressing and refrigerate until ready to use.

    Per serving: 384 cal.; 16 g pro.; 35 g carb.; 20 g fat (3 sat.; 15 monounsat.; 2 polyunsat.); 25 mg chol.; 873 mg sod. Greek roasted potato salad 8 servings This potato salad is intended to be served at room temperature. INGREDIENTS 6 medium white potatoes (about 3 pounds), scrubbed 1/2 cup plus 2 tablespoons lemon juice, divided 1/4 cup water 5 tablespoons olive oil, divided 2 medium cloves garlic, peeled and minced 1 teaspoon dried oregano 1/2 teaspoon salt Freshly ground black pepper to taste 3 medium plum tomatoes, cut into small cubes 4 thin green onions, finely chopped 1 small cucumber (about 1/2 pound), peeled, seeded and cut into small cubes 2 teaspoons Dijon mustard 1/2 cup finely chopped parsley 1/2 cup crumbled feta cheese INSTRUCTIONS

    Cut the potatoes into approximately 3/4-inch cubes. In a large bowl, combine the potatoes with 1/2 cup lemon juice, water, 1 tablespoon olive oil, garlic, oregano, salt and pepper. Transfer to a baking dish and bake in a preheated 400-degree oven 35-40 minutes, or until the potatoes are tender. Stir gently twice during the cooking time. Cool.

    Combine the cooled potatoes with the tomatoes, green onions and cucumber.

    Whisk together the mustard, 2 tablespoons lemon juice and 4 tablespoons olive oil. Gently stir into the salad.

    Add the parsley and feta. Serve the salad at room temperature.

    Perserving: 203 cal.; 4 g pro.; 26 g carb.; 10 g fat (2 sat.; 7 monounsat.; 1 polyunsat.); 6 mg chol.; 256 mg sod. Pureed leek and potato soup Serves: 8 Dress up this soup with a garnish of garlic-and-Parmesan croutons and a sprinkling of fresh tarragon leaves. INGREDIENTS 4 cups cleaned, trimmed, chopped leeks (about 4 leeks) 4 cups cubed, peeled baking potatoes (about 3 large) 1/2 small onion, diced 6 cups nonfat, low-sodium chicken broth Salt White pepper 2 large cloves garlic, cut in 1/2 8 thin slices French bread 3 tablespoons grated Parmesan cheese Fresh tarragon leaves INSTRUCTIONS

    Bring leeks, potatoes, onion and chicken broth to boil in large saucepan. Reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes.

    Remove soup from heat and puree in food processor or blender, small portion at a time, until smooth. Season to taste with salt and pepper. Keep warm.

    Rub cut garlic cloves over surface of bread slices. Sprinkle about 1 teaspoon cheese over each slice bread. Bake at 450 degrees until toasted and crisp, about 5 minutes.

    Spoon soup into large shallow bowl. Sprinkle with few tarragon leaves and top with toasted crouton.

    Per serving: 188 cal.; 11 g pro.; 32 g carb.; 2 g fat; 6 mg chol.; 297 mg sodium. French potato galettes Makes 22 pancakes The key to making the best galettes is baking the potatoes before shredding them. Afterward, however, grate them by hand; a food processor makes them gluey. This is one latke you can brown in advance and re-crisp in a hot oven at party time. INGREDIENTS 6 medium baking potatoes (about 2 1/2 pounds), washed Salt and pepper to taste 2 eggs, slightly beaten Oil for frying INSTRUCTIONS

    Preheat oven to 400 degrees. Bake potatoes 1 hour. Allow them to cool thoroughly.

    Peel cold potatoes. Grate through a grater with large holes. Season to taste with salt and pepper. Add eggs. Toss lightly.

    Heat enough oil to cover the bottom of a nonstick skillet. Using a 1/4-cup measure, ladle potato mixture into pan for patties. Do not crowd. Cook over medium-high heat until pancakes brown and crisp; turn and repeat. Keep latkes warm while preparing the rest of the batter. Repeat until all the batter is fried.

    To make ahead, brown the potato pancakes and set aside. Keep at room temperature. Recrisp by heating in 425-degree oven.

    Per pancake: 50 cal.; 3 g fat; 19 mg chol.; 152 mg sod.; 53 percent calories from fat. Potato lasagne Serves: 4 Inspired by the Bavarian dish Kartoffeln, this version of lasagne can be served as entree or side dish. INGREDIENTS 4 medium-sized red potatoes, thinly sliced lengthwise 1/2 pound fresh mushrooms, sliced 1/3 cup green onions, chopped 1 large tomato, thinly sliced 1 lemon, juiced 1 large clove garlic, finely chopped 4 to 5 tablespoons olive oil 4 ounces Romano cheese, grated Dill to taste Salt and pepper to taste Dash of white pepper INSTRUCTIONS

    Saute mushrooms and onions in 2 tablespoons of olive oil until tender. Add dash of white pepper, black pepper, salt and some lemon juice to vegetables while they are cooking.

    In a separate pan, briefly heat garlic in remaining olive oil.

    Place a layer of sliced potatoes on bottom of 9-inch-square baking dish. Place half of mushroom mixture on top of potatoes. Add another layer of potatoes. Brush with garlic/olive oil, sprinkle on a little lemon, salt, pepper and dill. Add a layer of tomato. Add another layer of potato, repeat with garlic/olive oil, lemon, salt, pepper and dill, this time sprinkling half of cheese on top. Add another layer of potato, garlic/olive oil, etc. and other half of mushroom mixture. Repeat potato, olive oil, etc. Top with remaining cheese. Bake at 350 degrees for an hour and 15 minutes, until potatoes are tender in center.

    Per serving: 378 cal.; 17 g pro.; 59 g carb.; 10 g fat (6 sat.; 3 monounsat.; 1 polyunsat.); 33 mg chol.; 416 mg sod.

Potato recipes

Published: Wednesday, Oct. 16, 2013 - 8:50 pm

In season in California: Year-round, but the complex carbohydrates of the potato help make any meal feel more hearty in colder months.

How to choose good potatoes: Potatoes should be firm, well shaped and relatively smooth, and should be free of decay that often manifests as wet or dry rot. Avoid already cleaned potatoes sometimes sold at grocery stores; not only are they more expensive but once the protective coating is removed by washing, potatoes are more vulnerable to bacteria.

Taste: Fried, baked, boiled or steamed, it’s the ultimate comfort food – and we Americans love the humble, but versatile spud. The potato accounts for nearly one-third of per-capita vegetable consumption in the United States, according to the University of Wisconsin.

Health benefits: Rich in immune-boosting Vitamin C, a medium potato with the skin provides about 27 mg, nearly half of the recommended daily intake. Potatoes are also a rich source of Vitamin B, and minerals such as potassium, magnesium and iron.



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