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Recipes

Roasted Baby Potatoes Stuffed with Smoked Salmon

4 servings


Preheat oven to 400 degrees

Ingredients
  • 12 Baby Red-skinned Potatoes
  • 1 Tbs Olive Oil
  • 4 oz Smoked Salmon, finely chopped
  • (reserve 24 small pieces for garnishing)
  • 2 Tbs Sour Cream
  • 1 Tbs Red Onion, minced
  • 1 Tsp Capers1 Tsp
  • Horseradish Sauce
  • Chives, chopped for garnishing

Cut potatoes in half and toss with olive oil.

Place cut side down on a baking sheet.

Bake potatoes until just tender, about 25 minutes.

Cool completely.

Combine salmon, sour cream, onion capers, and horseradish in a small mixing bowl. Season to taste with pepper.

Cut a thin slice off rounded end of potato and place upright. Scoop a small amount amount out of center of each potato. Spoon about 1 tsp of filling into each potato. Garnish with a small piece of salmon and chives if desired.

Makes 24 appetizers, prep time 15 minutes, baking time 25 minutes.

Enjoy!

Potato Falafel Pyramids with Sour Cream Tzatziki

4 servings


Preheat oven to 350 degrees

Ingredients
  • 1 1/2 cup mashed boiled potatoes
  • 1 1/4 cup falafel mix (available in bulk food section of natural food stores and large grocery stores)
  • 1 c. water
  • 1 14 1/2 oz can stewed tomatoes
  • 1 Medium onion
  • 1/4 c. chili powder
  • 1 1/2 Tsp. Salt
  • 1/2 c. diced tomato
  • 1/4 c. non-fat sour cream

Boil and mash potatoes set aside.

In separate bowl, combine falafel mix and water and let sit for five minutes

Stir mashed potatoes into falafel mixture. Form mixture into balls the size of walnuts. Place on cookie sheet that has been sprayed with nonstick cooking spray. Form the balls into pyramid shapes, with a flattened bottom and pointed top. Spray tops with cooking spray, as well.

Bake at 350 degrees about 10 to 15 minutes minutes, until lightly browned.

Makes about 2½ dozen.

Serve warm or a room temperature with dip made Sour Cream Tzatziki, as follows:

Sour Cream Tzatziki

Ingredients
  • 1/2 c. sour cream
  • 1/4 cup cucumber, seeded and grated
  • 1 tsp minced garlic
  • Dash of lemon pepper

Stir ingredients together and serve as dip for raw vegetables and Potato Falafel Bites, or use as dressing for pita sandwiches stuffed with Potato Falafel Pyramids.

Enjoy!

Grilled Multi Color Summer Potato Salad with Watercress, Green Onion and Pepper Bacon/Gorgonzola Vinaigrette

Ingredients
  • Fresh assorted Oregon Potatoes
  • Blues, Reds, Yukon and Fingerling etc.
  • Skin on par boiled, chilled cut into desired shapes and bite size pieces
  • 1 quart Olive oil as needed
  • Salt and pepper to taste
  • 1/4 c. aged Sherry Vinegar
  • 1 shallot, chopped
  • 1 Tbs Dijon Mustard
  • 1/2 c. Olive Oil
  • 1/2 lbs Watercress, chopped
  • 2 or 3 green Onions, chopped
  • 1/2 c. Gorgonzola, crumbled
  • 1/2 c. Pepper Bacon, cooked, chopped
  • 1/4 cup Piquillo Peppers, diced

Heat Grill. Toss potatoes with olive oil and salt and pepper. Place in wire grill basket, grill until tender. Combine vinegar, shallots, mustard and oil, blend well, toss warm potatoes in vinaigrette, add watercress, green onion, peppers, gorgonzola and pepper bacon.

Yields 4 servings.

Enjoy!

Potato Salad Appetizers

Ingredients
  • 4 cucumbers
  • 2 slices bacon, cooked and crumbled
  • 2 doz. medium-sized mushrooms
  • 2 doz. cherry tomatoes
  • 1 lb. Oregon Russet Potatoes, cooked and peeled
  • 1/4 c. celery, finely chopped
  • 1/4 c. onion, finely chopped
  • 1/4 c. green pepper, finely chopped
  • 1 hard-boiled egg, finely chopped
  • 1/4 c. mayonnaise
  • 1 tbsp vinegar
  • 1/2 tsp sugar
  • Salt and pepper
  • Paprika
  • Lettuce Leaves

Wash cucumbers, cut in half lengthwise, seed, and dry with paper towel; chill. Clean and stem mushrooms. Clean and hollow out cherry tomatoes, invert and chill. Cut potatoes into tiny cubes.

In large bowl, combine potatoes, celery, onion, green pepper and egg. In a small bowl, mix together mayonnaise, vinegar and sugar. Add to potato mixture. Add salt and pepper to taste. Chill. Stuff cucumber halves, mushrooms and cherry tomatoes with potato mixture. Cover and chill until ready to serve. Slice cucumbers into 1" pieces. Sprinkle with crumbled bacon. Arrange on lettuce-lined platter with tomatoes and mushrooms. Sprinkle all with paprika. Makes 6 dozen appetizers.

Enjoy!

Red Potato Salad

Ingredients
  • 1/2 c. plain low fat yogurt
  • 1/3 c. reduced-calorie mayonnaise
  • 2 tbs. Cider Vinegar
  • 2 tbs. fresh dill or 1 tsp. Dried dill
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1-1/2 lb. Oregon Red Potatoes, scrubbed, cut in 1-inch chunks, boiled, drained and cooled
  • 1 medium cucumber, peeled and cut in thin rounds (1 1/2 cups)
  • 1/2 c. each celery, radishes and red onion, thinly sliced

Wash cucumbers, cut in half lengthwise, seed, and dry with paper towel; chill. Clean and stem mushrooms. Clean and hollow out cherry tomatoes, invert and chill. Cut potatoes into tiny cubes.

In a large serving bowl, mix yogurt, mayonnaise, vinegar, dill, salt and pepper until blended. Add remaining ingredients; toss gently to mix and coat. Serve at room temperature or chill. Makes 6 one-cup servings.

Enjoy!

General Cooking Tips

Preparation Suggestions for Obtaining the Best Results

Baked

Conventional oven: Heat oven to 425º, pierce in several places to allow steam to escape. Place potato on oven rack or baking sheet; bake 45-55 min. or until tender when pierced with a fork.

Baking in foil is not recommended, it results in a steamed potato texture.

Microwave

Pierce medium potato several times. Place in microwave on paper towel; microwave on high 3 1/2-4 1/2 min, turning potato over once. Remove from oven; let stand 5 min. Increase cooking time with additional potatoes.

Twice-baked

Back in conventional oven as above. Cool slightly: cut length wise in half. Scoop out center of potatoes, leaving 1/2 inch thick shell. Mix potatoes with milk or sour cream, butter (optional), salt and pepper. Spoon potato mixture back into the shells; sprinkle with shredded cheese. Back or microwave until heated through and cheese is melted.

Mashed

In sauce pan, combine potatoes and enough salted water to cover; bring to boil. Reduce heat and cook until tender; drain. (if cooking whole potatoes allow 30-40 min; if cut up allow 20 min). Using potato masher or electric mixer, mash potatoes. Mix in warm milk. butter (optional), salt and pepper.

Fried

Traditional fries: peel and cut potatoes into 1/4 inch thick strips; add to bowl of ice water to crisp. Drain and pat dry. In deep fryer or large heavy sauce pan heat 4 inches of oil to 390º . Place a layer of potato strips in fryer and immerse in hot oil or, if using a sauce pan, add a few potato strips at a time. Cook 5 min. or until golden. Drain and season lightly with salt and pepper or garlic season salt.

Roasted

Add cup potatoes to roasting pan when preparing your favorite roast.

Hash Brown Potatoes

In large non-stick skillet heat butter (or olive oil) over medium heat. Add coarsely shredded potatoes; cover and cook until bottom is golden brown, adjusting heat as necessary. Turn potatoes over carefully; brown opposite side. Season with salt and pepper or your choice of seasoning..

Helpful Hints

Potato Storage
  • Keep potatoes where it's cool, dark and well-ventilated.
  • The ideal temperature is 45 to 50 degrees. Temperatures over 50 degrees will cause sprouting and fast decay.
  • Storage under 40 degrees will cause starches to convert to sugar, resulting in a "sweet" taste and the potatoes turning dark when fried.
  • Too much light will turn potatoes green and make them taste bitter.
Potato Preparation
  • To clean, scrub potatoes gently with a sponge or vegetable brush.
  • When peeling, use a vegetable parer to keep the peelings thin because many of the nutrients are close to the skin.
  • Sprinkle potatoes with lemon juice to keep them from turning brown.

Nutrition Information

A Potato A Day

Potatoes are one of the most nutritious foods you can eat. They have fewer calories than a grapefruit, more potassium than a banana and more usable iron than any other vegetable. They are also high in fiber, rich in vitamins and minerals and contain no fat or cholesterol.

Potassium is a mineral that is in every cell in the body. Potassium has been shown to reduce the risk of high blood pressure and stroke. A deficiency in the mineral can make a person feel weak or fatigued.

Vitamin C is an antioxidant that neutralizes pollutants in the body, helps to prevent cell damage and produces the collagen which makes healthy cartilage, joints, skin and blood vessels.

Fiber benefits the digestive system and helps to increase the feeling of fullness between meals. A diet rich in fiber is helpful in relieving constipation and helps to prevent breast and colon cancer, diabetes and obesity.

Iron is a mineral that is essential for an energetic body, a sharp mind and a strong immune system. Iron helps blood and muscles supply oxygen to the body. A diet rich in iron can prevent anemia which can cause ulcers and stomach or colon cancer.