Taste USA: Potato

Monday, July 4, 2016

potato drop scones

How to make potato drop scones recipe - Calories per serving 399

Serves 4

Preparation time 10 minutes, Cooking time 20–25 minutes

Ingredients:
550 g (1 lb 3 oz) potatoes, peeled and chopped
1½ teaspoons gluten-free baking powder
2 eggs
4–5 tablespoons skimmed milk
1 tablespoon sunflower oil
salt and pepper

To serve
4 eggs
8 bacon rashers

Method:
Cook the potatoes in a saucepan of boiling water for 12–15 minutes until tender. Drain, then return to the pan and mash until smooth. Beat in the baking powder, eggs and enough of the milk to form a smooth mixture the consistency of thick cream. Season well.

Heat the oil in a frying pan and drop in heaped dessertspoons of the mixture. Cook for 3–4 minutes, turning once, until golden brown. Remove from the pan and keep warm. Repeat with the remaining mixture.

Meanwhile, bring a saucepan of water to a gentle simmer and stir with a large spoon to create a swirl. Break 2 eggs into the water and cook for 3–4 minutes. Remove with a slotted spoon and keep warm. Repeat with the remaining eggs.

Cook the bacon under a preheated hot grill for 5–6 minutes, or until crisp.

Serve the drop scones with the bacon and poached eggs.

potato drop scones

Monday, June 27, 2016

sweet potato casserole with bacon

How to make sweet potato casserole with bacon recipe - Traditionally served with turkey at Thanksgiving, the smooth, sweet potato contrasts well with the crunchy, salty topping.

SERVES 8

PREP TIME 20 mins, COOK TIME 1 hr

Ingredients:
4lb (1.8kg) sweet potatoes, peeled and chopped
4 eggs
1 3⁄4 cups sugar
3 sticks (11⁄2 cups) unsalted butter, melted and cooled
1 cup milk
1 tsp vanilla extract

For the topping:
1lb (450g) thick-cut smoked bacon
1 tbsp ground cinnamon
2 tbsp sugar
4 tbsp butter
1 cup light brown sugar
1 cup chopped pecans

Method:
1 Preheat the oven to 350ºF (180ºC). Cook the potatoes in a saucepan of boiling water for 10 –15 minutes, or until tender. Drain well, mash until smooth, and set aside.

2 In a frying pan, dry-fry the bacon over medium-high heat for 10–15 minutes, turning occasionally, until evenly browned and crisp. Remove from the pan and drain on paper towels. Sprinkle with the cinnamon and sugar. Set aside. When it is cool enough to handle, crumble the bacon.

3 Place the eggs, sugar, and melted butter in a large bowl and, using a balloon whisk or an electric hand whisk, whisk until well combined; the mixture should be golden and silky. Add the milk and vanilla extract, then mix in the potatoes until well blended. Spoon the mixture into a large ovenproof casserole with a capacity of about 7 pints (4 liters).

4 Melt the butter and combine with the brown sugar, crumbled bacon pieces, and pecans. Sprinkle over the potato mixture in the casserole. Bake in the oven for 45 minutes. If the topping starts to brown, cover the dish with foil. Serve hot.

COOK’S TIP
For a much-loved take on this festive casserole, mix 11⁄2oz (45g) mini marshmallows into the topping mixture.

sweet potato casserole with bacon

rainbow potato gratin

How to make rainbow potato gratin recipe - Try layering as many different-colored potatoes as you can find for this eye-catching dish.

SERVES 4

PREP TIME 20 mins, COOK TIME 45 mins

Ingredients:
2lb (900g) sweet potatoes; purple potatoes, such as salad blue; and yellow, waxy potatoes (total weight)
2 cups heavy cream
4 garlic cloves, crushed
2 cups grated Cheddar cheese
salt and freshly ground black pepper
pinch of red pepper flakes

Method:
1 Preheat the oven to 350ºF (180ºC). Leaving the skin on, scrub the potatoes well and cut them into thin slices (see the technique below). In a small saucepan, add the cream and garlic, and bring to a boil over medium heat. Remove from the heat and set aside.

2 In a medium flameproof casserole, layer the potatoes and cheese, sprinkling a little salt and pepper between each layer. Finish with a generous layer of cheese.

3 Pour the cream around the edge of the potatoes, so as not to disturb the layers. Season well and add a pinch of red pepper flakes. Bake for 45 minutes, or until the potatoes are golden brown and the cheese starts to bubble.

COOK’S TIP
If salad blue potatoes are not available, try using fresh beets instead.

rainbow potato gratin

sweet potato parmesan tots

How to make sweet potato parmesan tots recipe - Sweet, salty, and slightly spicy, these bite-sized treats make a great accompaniment to any meal.

MAKES 30

PREP TIME 20 mins, COOK TIME 40 mins, plus cooling

Ingredients:
4 large sweet potatoes
2⁄3 cup grated Parmesan cheese
1⁄4 cup all-purpose flour
1 tsp garlic powder
1 tsp mustard seeds
1 tsp cayenne pepper
13⁄4 pints (1 liter) peanut or sunflower oil, for frying

For the honey mustard dip:
1⁄4 cup Dijon mustard
1⁄4 cup mayonnaise
1⁄4 cup honey

Method:
1 Boil the sweet potatoes for 10–15 minutes, or until cooked but firm. The potatoes should be soft enough to be easily pierced with a fork, but firm enough to be grated.

2 Allow the potatoes to cool until you can comfortably handle them. Once cool enough, peel off the skin and grate the potatoes. Combine the grated potatoes with the Parmesan cheese, flour, garlic powder, mustard seeds, and cayenne pepper.

3 In a large, heavy-based saucepan or deep-fat fryer, heat the oil to 375ºF (190ºC), as shown in the technique on p144. Take about 1 tbsp of the potato mixture and roll it between your palms to form a ball. Repeat to make the remaining balls.

4 Fry the balls in batches of 6 for 2–3 minutes each, or until brown.Remove them with a slotted spoon and let them rest on a wire rack while you fry the remaining balls.

5 For the honey mustard dip, combine the mustard, mayonnaise, and honey in a small bowl. Stir well to incorporate all the ingredients. Serve the tots hot with the dip. Read More

Friday, June 17, 2016

Sweet Potato Curry with Paneer

How to Make Sweet Potato Curry with Paneer Recipe - This light, colorful curry is very quick and easy to make and is packed with vegetables rich in antioxidants. Sweet potatoes, in particular, are an excellent source of betacarotene, vitamin C and vitamin B6. Serve with naan bread.

SERVES: 4

PREPARATION: 10 MINUTES, COOKING: 30 MINUTES

Ingredients:
1 1/2 tablespoons (22 ml) olive oil
1 onion, chopped
2 cloves garlic, crushed
1 pound (500 g) sweet potatoes, peeled and cut into chunks
1 tablespoon (15 ml) mild curry powder
1 tablespoon (15 ml) grated fresh ginger
1 41/2 ounce (400 ml) can diced tomatoes
1/2 cup (125 ml) homemade or low-sodium vegetable stock
2/3 cup (150 g) fresh or frozen peas, thawed if necessary
8 ounces (250 g) paneer or firm tofu, cut into 3/4 inch (1.5 cm) cubes
freshly ground black pepper
2 tablespoons (30 ml) fresh mint leaves

Method:
1 Heat the oil in a large frying pan over low–medium heat and fry the onion and garlic, stirring occasionally, for 4–5 minutes, or until softened.

2 Add the sweet potatoes and cook, stirring, for another 2 minutes, stir in the curry powder and ginger and cook for 30 seconds.

3 Stir in the tomatoes and the stock. Bring to a boil, reduce the heat to low, cover and cook gently for 12–15 minutes, or until the sweet potato is tender when pierced with a knife.

4 Stir in the peas and simmer for 3 minutes, add the paneer and cook for another 2 minutes, or until heated through. Season to taste with pepper, then transfer to a serving bowl. Scatter with the mint and serve hot.

COOK’S TIP
+ Paneer is a lightly pressed Indian cheese that is available from Indian grocery stores and larger supermarkets. Firm tofu is a good substitute.

Each serving provides
328 calories, 14 g protein, 11 g fat (3 g saturated fat), 28 g carbohydrate (13 g sugars), 7 g fiber, 196 mg sodium

Sweet Potato Curry with Paneer

Potato Latkes

How to Make Potato Latkes Recipe - Each serving provides 190 calories, 7 g protein, 5 g fat (1 g saturated fat), 28 g carbohydrate (1 g sugars), 3 g fiber, 67 mg sodium

SERVES: 6 (MAKES 12)

PREPARATION: 20 MINUTES, COOKING: 20 MINUTES

Ingredients:
2 pounds (1 kg) potatoes, such as russet, peeled
1 small onion, finely chopped
2 eggs, lightly beaten
1/3 cup (50 g) all-purpose flour
1 teaspoon (5 ml) baking powder
1 tablespoon (15 ml) vegetable oil, for pan-frying

Method:
1 Grate the potatoes into a bowl, and combine with the onion. Take a handful of the mixture and squeeze over a bowl to remove as much liquid as possible. Place the mixture into a clean bowl.

2 Add the eggs, and sift in the flour and baking powder. Combine well.

3 Heat about 1/4 inch (0.5 cm) of oil in a large heavy-bottom frying pan over medium heat. Drop 1/3 cups (75 ml) of the mixture into the pan, and flatten to 3 inches (8 cm). You should be able to cook three or four at a time, but don’t crowd the pan. Cook for 3 nminutes on each side, or until brown and crisp.

4 Drain on paper towels and keep warm while you cook the remaining latkes. Serve hot.

ANOTHER IDEA
+ You could make smaller latkes and top them with a little smoked salmon and a small spoonful of sour cream.

Potato Latkes

Thursday, June 16, 2016

Oven Baked Potato Wedges

How to Make Oven Baked Potato Wedges Recipe

SERVES: 4

PREPARATION: 10 MINUTES, COOKING: 40 MINUTES

Ingredients:
1 tablespoon (15 ml) olive oil
3 large roasting potatoes, such as russet or Yukon gold, about 11/2 pounds (750 g)
pinch of salt

Method:
1 Preheat the oven to 400F (200°C). Lightly grease a baking tray with 1 teaspoon (5 ml) of the oil.

2 Wash and peel the potatoes, then cut into wedges about 3/4 inch (1.5 cm) thick. Place the wedges in a clean dish towel and pat dry.

3 Spread the wedges on the baking tray, drizzle with the remaining oil and toss to coat. Bake for 40 minutes, or until golden brown, turning occasionally. Season with salt and serve hot.

ANOTHER IDEA
+ Russet potatoes make great potato wedges. Don’t bother peeling them, just cut them lengthwise into thick wedges and toss in olive oil. Bake for 40 minutes, or until golden brown.

Each serving provides
163 calories, 5 g protein, 5 g fat (1 g saturated fat), 25 g carbohydrate (1 g sugars), 3 g fiber, 78 mg sodium

Oven Baked Potato Wedges

Monday, June 13, 2016

Coleslaw

How to Make Coleslaw Recipe - preparation 5 minutes plus baking

Serves 2

Ingredients:
2 hot baked potatoes, halved
2 tbsp low-fat fromage frais
15g/½oz/1 tbsp butter
4 tbsp coleslaw
4 tbsp grated Cheddar cheese

Method:
1 Mash the potato flesh with the fromage frais and butter. Spoon into the shells and top with the coleslaw and grated cheese.

Baked Beans

How to Make Baked Beans Recipe - preparation 5 minutes plus baking cooking time 3–4 minutes

Serves 2

Ingredients:
2 hot baked potatoes, halved
2 tbsp low-fat fromage frais
15g/½oz/1 tbsp butter
1 x 200g/7oz can baked beans

Method:
1 Mash the potato flesh with the fromage frais and butter and spoon back into the shells.

2 Heat the baked beans in a pan for 3–4 minutes. Pile on top of the potatoes.

Tuna Mayo

How to Make Tuna Mayo Recipe - preparation 5 minutes plus baking

Serves 2

Ingredients:
2 hot baked potatoes, halved
2 tbsp low-fat fromage frais
15g/½oz/1 tbsp butter
1 x 200g/7oz can tuna, drained
2 tbsp lite mayonnaise
2 tbsp chopped fresh parsley

Method:
1 Mash the potato flesh with the fromage frais and butter. Mix in the tuna, mayonnaise and parsley and spoon into the shells.

Low-Fat Prawns

How to Make Low-Fat Prawns Recipe - preparation 5 minutes plus baking

Serves 2

Ingredients:
2 hot baked potatoes, halved
4 tbsp low-fat fromage frais
1 tsp lite mayonnaise
175g/6oz peeled cooked prawns (shrimp)
a few fresh basil leaves, chopped

Method:
1 Mash the potato flesh with the fromage frais. Stir in the mayonnaise, prawns and basil. Spoon into the potato shells.

Herby Tomato

How to Make Herby Tomato Recipe - preparation 5 minutes plus baking

Serves 2

Ingredients:
2 hot baked potatoes, halved
2 tbsp natural fromage frais
50g/2oz sunblush tomatoes, chopped
3 tbsp chopped fresh chives

Method:
1 Mash the potato flesh with the fromage frais. Add the tomatoes and chives and spoon into the potato shells.

Stir-Fry

How to Make Stir-Fry Recipe - preparation 5 minutes plus baking cooking time 3 minutes

Serves 2

Ingredients:
1 red or yellow (bell pepper), seeded and diced
4 spring onions (scallions), thinly sliced
1 red chilli, diced
1 tsp oil
a dash of soy sauce
2 hot baked potatoes, halved
15g/½oz/1 tbsp butter
2 tbsp chopped fresh coriander (cilantro)

Method:
1 Stir-fry the pepper, spring onions and chilli in the oil for 3 minutes. Add the soy sauce.

2 Mash the potato flesh with the butter and spoon into the shells. Top with the vegetables and coriander.

Cottage Cheese

How to Make Cottage Cheese Recipe - preparation 5 minutes plus baking and grilling

Serves 2

Ingredients:
1 grilled red (bell) pepper, skinned, seeded and diced
50g/2oz/⅓ cup cottage cheese
2 tbsp chopped fresh parsley
2 hot baked potatoes, halved
2 tbsp low-fat fromage frais
15g/½oz/1 tbsp butter

Method:
1 Mix together the grilled red pepper, cottage cheese and parsley.

2 Mash the potato flesh with the fromage frais and butter. Stir in the pepper mixture and spoon into the shells.

Mushroom

How to Make Mushroom Recipe - preparation 5 minutes plus baking cooking time 5 minutes

Serves 2

Ingredients:
125g/4oz button mushrooms, sliced
1 garlic clove, crushed
25g/1oz/2 tbsp butter
4 tbsp fat-free fromage frais
2 tbsp chopped fresh parsley
2 hot baked potatoes, halved

Method:
1 Fry the mushrooms and garlic in half the butter until golden. Mix with the fromage frais and parsley.

2 Mash the potato flesh with the rest of the butter. Spoon into the potato skins and top with the mushrooms.

Cheese and Bacon

How to Make Cheese and Bacon Recipe - preparation 5 minutes plus baking cooking time 2–3 minutes

Serves 2

Ingredients:
2 hot baked potatoes, halved
2 tbsp low-fat yogurt
15g/½oz/1 tbsp butter
2 spring onions (scallions), diced
3 grilled bacon rashers (slices), crumbled
50g/2oz/½ cup grated Cheddar cheese

Method:
1 Scoop out the potato flesh and mash with the yogurt and butter. Stir in the spring onions, bacon and cheese.

2 Spoon into the potato skins and pop under a hot grill for 2–3 minutes.

Wednesday, June 8, 2016

Gammon and Potato Stacks

How to Make Gammon and Potato Stacks Recipe - preparation 10 minutes cooking time 30 minutes calories 340 kcals

Serves 2

Ingredients:
225g/8oz potatoes, cut into chunks
150g/5oz baby spinach leaves
1 tbsp half-fat crème fraîche
4 spring onions (scallions), finely chopped
spray oil
2 x 125g/4oz lean gammon steaks, all visible fat removed
2 medium eggs
salt and ground black pepper

Method:
1 Boil the potatoes in a pan of lightly salted water until cooked but not mushy. Drain well.

2 Put the spinach in a colander and pour boiling water over it. Press down with a saucer to squeeze out any liquid, then chop it finely.

3 Mash the potato with the crème fraîche and stir in the spinach and spring onions. Season with salt and pepper. Using your hands, shape into 2 round patties.

4 Lightly spray a non-stick frying pan with oil and cook the potato cakes over a low heat for 5 minutes each side, or until crisp and golden. Remove and keep warm.

5 Preheat the grill (broiler) to hot and grill (broil) the gammon steaks for 4–5 minutes each side until cooked.

6 Meanwhile, break the eggs into a pan of simmering water and cook until the whites are set but the yolks are still runny.

7 Serve each potato cake topped with gammon and an egg. Read More

Monday, June 6, 2016

Herby Potato Farls

How to Make Herby Potato Farls Recipe - preparation 1 hour cooking time 12–15 minutes

Makes 16

Ingredients:
oil to grease
340g/12oz potatoes, chopped
250g/9oz/2⅓ cups plain (all-purpose) flour, plus extra to dust
1 tsp bicarbonate of soda (baking soda)
a pinch each of salt and cayenne pepper
a handful of fresh parsley, roughly chopped
150g/5oz/1¼ cups natural yogurt
1 medium (US large) egg, beaten
1–2 tbsp milk

Method:
1 Preheat the oven to 220°C/425°F/Gas 7. Lightly brush a baking sheet with oil.

2 Cook the potatoes in a pan of lightly salted boiling water for 15 minutes until tender. Drain, then mash and leave to cool.

3 Sift the flour and bicarbonate of soda into the mashed potato, season with salt and cayenne pepper and mix well. Mix in the parsley, yogurt and egg to make a smooth, soft dough, adding some milk if it is too stiff.

4 Knead the dough on a lightly floured surface, then roll out to 2cm/¾in thick. Use a 5cm/2in round plain cutter to cut out circles. Place them on the prepared baking sheet. Lightly dust with a little flour, then bake in the oven for 12–15 minutes until well risen and golden brown. Serve warm, split and buttered.

Herby Potato Farls

Saturday, June 4, 2016

Potato Salad

How to Make Potato Salad Recipe - preparation 10 minutes cooking time 15 minutes plus cooling

Serves 4

Ingredients:
900g/2lb waxy new potatoes, scrubbed and sliced
6 tbsp olive oil
1 garlic clove, crushed
grated zest and juice of 1 lemon
1 tbsp white wine vinegar
1 bunch of fresh mint, chopped
4 spring onions (scallions), finely chopped
salt and ground black pepper

Method:
1 Cook the potatoes in a pan of lightly salted boiling water for 12–15 minutes until just tender.

2 Meanwhile, heat 1 tbsp oil in a large frying pan over a low heat. Cook the garlic and lemon zest for 5 minutes or until soft but not coloured.

3 In a bowl, whisk the remaining oil with the vinegar, lemon juice, mint and seasoning.

4 Drain the potatoes and tip them into a bowl. Immediately stir in the garlic and lemon mixture, the spring onions and the dressing. Toss lightly together and check the seasoning.

5 Set aside to cool. Serve at room temperature.

Grilled Sweet Potatoes

How to Make Grilled Sweet Potatoes Recipe - preparation 15 minutes cooking time 15–20 minutes

Serves 4

Ingredients:
2 x 225g/8oz sweet potatoes, peeled and cut into wedges
olive oil to brush
sea salt crystals and ground black pepper
paprika or cayenne pepper to sprinkle
sweet chilli sauce to serve

Method:
1 Preheat the barbecue or griddle.

2 Add the sweet potatoes to a pan of boiling water, bring back to the boil, then reduce the heat and simmer for 3 minutes. Drain and dry on kitchen paper.

3 Brush the sweet potatoes lightly with oil and season with sea salt and pepper. Cook on the hot barbecue or griddle, turning occasionally, for 10–15 minutes until browned on the outside and tender inside.

4 Sprinkle the sweet potato wedges with some paprika or cayenne and serve wth chilli sauce.