Do You Know The Benefits Of The Potato? Although the humble potato is not the cutest and the most colorful of the vegetables, it is still the third largest crop in the entire world.
The potato is not the vilain that some diet gurus pretend it is. Eaten plain, it can be part of a healthy
and slimming diet.
Let's see all the benefits of the potato and all the
versatile ways that we can use this nutritious plant.
I must say that I'm just a big potato lover, but I also love rutabagas and parsnips and carrots .
And CHOCOLATE.....But that's an entirely different story for another day.
Nutritional Value Of The Humble Potato Potatoes produce more food value per acre than any other crop.
The fiber content of a potato with skin (2 grams) equals that of many whole grain breads, pastas, and cereals.
With only 95 calories, a 5 ounce baked potato has as much vitamin C as ½ cup of tomato juice and the same protein as half an egg.
Potatoes are rich in carbohydrates, making them a good source of energy. They are also cholesterol-free and 99% fat-free.
It's loaded with vitamin C,potassium ,vitamin B6 and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc.
Don't forget to eat the skin and the pulp - you'll double your intake of most nutrients by eating both.
To say that the potato is a very healthy food is no understatement.
The potato is not the vilain that some diet gurus pretend it is. Eaten plain, it can be part of a healthy
and slimming diet.
Let's see all the benefits of the potato and all the
versatile ways that we can use this nutritious plant.
I must say that I'm just a big potato lover, but I also love rutabagas and parsnips and carrots .
And CHOCOLATE.....But that's an entirely different story for another day.
Nutritional Value Of The Humble Potato Potatoes produce more food value per acre than any other crop.
The fiber content of a potato with skin (2 grams) equals that of many whole grain breads, pastas, and cereals.
With only 95 calories, a 5 ounce baked potato has as much vitamin C as ½ cup of tomato juice and the same protein as half an egg.
Potatoes are rich in carbohydrates, making them a good source of energy. They are also cholesterol-free and 99% fat-free.
It's loaded with vitamin C,potassium ,vitamin B6 and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc.
Don't forget to eat the skin and the pulp - you'll double your intake of most nutrients by eating both.
To say that the potato is a very healthy food is no understatement.
How Do You Eat Your French Fries? I used to eat my fries with ketchup but lately I prefer them with mayonnaise.
Have you ever tried french fries in a hot dog bun
with onions and mustard? Delicious!
How do you like yours? With vinegar maybe?
Don't be shy, even if you think that you have the weirdest taste,
we would love to know.
Potato and Green Bean Salad Recipe Potato and Green Bean Salad Recipe
Potato and Green Bean Salad Ingredients:
Potato and Green Bean Salad Recipe
1 pound small new potatoes
1 pound green beans, trimmed
1 cup thinly sliced sweet onion rings
1 green bell pepper, sliced into rings
1/2 cup chopped celery
1/4 cup minced parsley
1/4 cup vegetable or olive oil
1/4 cup red wine vinegar
1/4 teaspoon dried oregano
salt
freshly ground black pepper
PESTO PIZZA WITH ROASTED GARLIC & POTATO
INGREDIENTS:
24 ounces homemade or store-bought pizza dough, divided
1/2 cup all-purpose flour, for dusting
About 1 cup homemade pesto (or store-bought)
2-3 cups grated mozzarella/provolone cheese
1 cup roasted or confit garlic cloves (recipe below)
4 red skinned potatoes, very thinly sliced
1/2 teaspoon Italian seasoning
Olive oil Kosher
salt and freshly ground black peppe
Crushed red pepper flakes
METHOD:
Place a pizza stone in the lower third of the oven and preheat to 500°. Allow the stone to heat for at least half an hour before baking pizzas.
Allow the pizza dough to come to room temperature. On a lightly-floured work surface, form the dough into two large balls, collecting the sides and tucking them under to create a smooth outer surface. Cover the dough with a damp towel and allow to rest for at least 20 minutes.
Meanwhile, blanch the potato slices in boiling water until just cooked through, anywhere between 1 - 2 minutes. Drain and allow to cool slightly before drying the slices with paper towels and coating them with a touch of olive oil, a pinch of Italian seasoning and kosher salt.
Generously dust a wooden peel or the back of a sheet pan with flour or cornmeal. With lightly-floured hands, press the dough with your fingertips to form a flattened disk. Lift the dough up and use the back of your knuckles to stretch and thin-out the dough into a circle with a diameter of 12-inches. Be careful to preserve the edge of the dough if you want a light, chewy crust. Carefully position the stretched dough onto the prepared peel or baking sheet.
Using a large spoon, spread an even layer of the pesto onto the dough and carefully spread it to within 1/2-inch of the edge, being careful to leave a sauce free edge.
Top with an even layer of the grated mozzarella/provolone cheese followed by slices of parboiled potatoes and roasted garlic cloves.
Top with a light sprinkling of a bit more mozzarella, season with salt to taste and a pinch of red pepper flakes.
Lightly brush the exposed crust with a bit of olive oil (or leftover garlic) oil to promote browning.
Carefully slide the pizza onto the preheated stone and bake until the crust is crisped and golden and the cheese is bubbling and just beginning to brown, about 6-7 minutes. Remove the pizza from the oven and allow it to rest for a few minutes before slicing.
Makes enough for 2 pizzas
Tasteful Selections Potatoes with Creamy Dill Sauce Ingredients:
* 1 ½ lb. "3 bite" Tasteful Selections potatoes, quartered
* 1 tsp. salt
* 4 oz. light cream cheese
* ¼ c. milk
* 1 tsp. dried dill
Directions:
In a large saucepan, cover potatoes with water; add salt.
Bring potatoes to boil and simmer for 12 - 15 minutes or until fork tender. When potatoes are done, drain and set aside.
While potatoes are cooking, in medium size bowl, add cream cheese and milk. Beat with hand held mixer until smooth; stir in dill.
Pour cream cheese mixture over potatoes. Season with salt and pepper to taste and garnish with additional dill, if desired. Serve hot.
Potato Crust Vegetable Pizza Did You Know You Can Make A Potato Crust Pizza?
Ingredients:
4 medium baking potatoes, peeled
1 medium onion
2 beaten eggs
1/4 cup all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
2 medium zucchini, thinly sliced
1 medium yellow sweet pepper, chopped
1 small red onion, halved and thinly sliced
2 cloves garlic, minced
1 5.3-ounce package soft chevre (goat cheese)
16 cherry tomatoes, quartered
2 tablespoons snipped fresh basil
1 cup shredded mozzarella cheese (4 ounces)
Fresh basil sprigs (optional)
2 medium yellow summer squash, thinly sliced
Directions:
Finely shred potatoes and onion into a bowl of water; drain well, squeezing out excess moisture. In a large bowl combine potato mixture, eggs, flour, and salt; mix well. Press into a well-greased 15x10x1-inch baking pan. Bake in a 425 degree F. oven for 15 minutes. Brush with 1 tablespoon of the olive oil; bake 10 minutes more. Place under the broiler; broil 4 to 5 inches from the heat for 2 to 3 minutes or until golden and crisp.
Meanwhile, in a large bowl combine the zucchini, yellow squash, yellow pepper, red onion, and garlic. In a large skillet heat the remaining oil; cook the vegetable mixture, 2 cups at a time, until vegetables are crisp-tender, stirring often. Spread goat cheese over potato crust; top with cooked vegetables and tomatoes. Sprinkle with basil and mozzarella. Bake in a 425 degree F. oven for 5 to 7 minutes more or until cheese is melted. If desired, garnish with basil sprigs. Makes 8 to 10 main-dish servings.
In Argentina, Lay's Vending Machine Turns Raw Potatoes Into Bags of Chips PepsiCo is combining product sampling with storytelling in Argentina in an unusual vending machine that appears to manufacture Lay's potato chips before your eyes after a real potato, rather than coins, is dropped in a slot.
The Lay's machine, which will make its first appearance in a Buenos Aires supermarket this fall, features an intricate system of tubes, flames and boiling water as the potato is seen going through six distinct steps: washing, peeling, cutting, cooking, salting and finally packaging, ending with a bag of Lay's potato chips popping out of the machine. The process, which looks incredibly real, is actually a video that appears to show the inner workings of potato chip manufacturing.
Various Ways To Eat Your Potato The potato is so versatile that it boggles the mind to see all the different things that we can make with it.
Let's see what I can think off hand.
Potato Chips
Baked
Mashed
Hash Brown
Scalloped potato
Home Fried
French Fries
Potato Candy
Potato Soup
Potato Salad
Perogies
Potato Cakes
Purple Potato Salad
Potato Vodka
Poutine
Any suggestions?
Have you ever tried french fries in a hot dog bun
with onions and mustard? Delicious!
How do you like yours? With vinegar maybe?
Don't be shy, even if you think that you have the weirdest taste,
we would love to know.
Potato and Green Bean Salad Recipe Potato and Green Bean Salad Recipe
Potato and Green Bean Salad Ingredients:
Potato and Green Bean Salad Recipe
1 pound small new potatoes
1 pound green beans, trimmed
1 cup thinly sliced sweet onion rings
1 green bell pepper, sliced into rings
1/2 cup chopped celery
1/4 cup minced parsley
1/4 cup vegetable or olive oil
1/4 cup red wine vinegar
1/4 teaspoon dried oregano
salt
freshly ground black pepper
PESTO PIZZA WITH ROASTED GARLIC & POTATO
INGREDIENTS:
24 ounces homemade or store-bought pizza dough, divided
1/2 cup all-purpose flour, for dusting
About 1 cup homemade pesto (or store-bought)
2-3 cups grated mozzarella/provolone cheese
1 cup roasted or confit garlic cloves (recipe below)
4 red skinned potatoes, very thinly sliced
1/2 teaspoon Italian seasoning
Olive oil Kosher
salt and freshly ground black peppe
Crushed red pepper flakes
METHOD:
Place a pizza stone in the lower third of the oven and preheat to 500°. Allow the stone to heat for at least half an hour before baking pizzas.
Allow the pizza dough to come to room temperature. On a lightly-floured work surface, form the dough into two large balls, collecting the sides and tucking them under to create a smooth outer surface. Cover the dough with a damp towel and allow to rest for at least 20 minutes.
Meanwhile, blanch the potato slices in boiling water until just cooked through, anywhere between 1 - 2 minutes. Drain and allow to cool slightly before drying the slices with paper towels and coating them with a touch of olive oil, a pinch of Italian seasoning and kosher salt.
Generously dust a wooden peel or the back of a sheet pan with flour or cornmeal. With lightly-floured hands, press the dough with your fingertips to form a flattened disk. Lift the dough up and use the back of your knuckles to stretch and thin-out the dough into a circle with a diameter of 12-inches. Be careful to preserve the edge of the dough if you want a light, chewy crust. Carefully position the stretched dough onto the prepared peel or baking sheet.
Using a large spoon, spread an even layer of the pesto onto the dough and carefully spread it to within 1/2-inch of the edge, being careful to leave a sauce free edge.
Top with an even layer of the grated mozzarella/provolone cheese followed by slices of parboiled potatoes and roasted garlic cloves.
Top with a light sprinkling of a bit more mozzarella, season with salt to taste and a pinch of red pepper flakes.
Lightly brush the exposed crust with a bit of olive oil (or leftover garlic) oil to promote browning.
Carefully slide the pizza onto the preheated stone and bake until the crust is crisped and golden and the cheese is bubbling and just beginning to brown, about 6-7 minutes. Remove the pizza from the oven and allow it to rest for a few minutes before slicing.
Makes enough for 2 pizzas
Tasteful Selections Potatoes with Creamy Dill Sauce Ingredients:
* 1 ½ lb. "3 bite" Tasteful Selections potatoes, quartered
* 1 tsp. salt
* 4 oz. light cream cheese
* ¼ c. milk
* 1 tsp. dried dill
Directions:
In a large saucepan, cover potatoes with water; add salt.
Bring potatoes to boil and simmer for 12 - 15 minutes or until fork tender. When potatoes are done, drain and set aside.
While potatoes are cooking, in medium size bowl, add cream cheese and milk. Beat with hand held mixer until smooth; stir in dill.
Pour cream cheese mixture over potatoes. Season with salt and pepper to taste and garnish with additional dill, if desired. Serve hot.
Potato Crust Vegetable Pizza Did You Know You Can Make A Potato Crust Pizza?
Ingredients:
4 medium baking potatoes, peeled
1 medium onion
2 beaten eggs
1/4 cup all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
2 medium zucchini, thinly sliced
1 medium yellow sweet pepper, chopped
1 small red onion, halved and thinly sliced
2 cloves garlic, minced
1 5.3-ounce package soft chevre (goat cheese)
16 cherry tomatoes, quartered
2 tablespoons snipped fresh basil
1 cup shredded mozzarella cheese (4 ounces)
Fresh basil sprigs (optional)
2 medium yellow summer squash, thinly sliced
Directions:
Finely shred potatoes and onion into a bowl of water; drain well, squeezing out excess moisture. In a large bowl combine potato mixture, eggs, flour, and salt; mix well. Press into a well-greased 15x10x1-inch baking pan. Bake in a 425 degree F. oven for 15 minutes. Brush with 1 tablespoon of the olive oil; bake 10 minutes more. Place under the broiler; broil 4 to 5 inches from the heat for 2 to 3 minutes or until golden and crisp.
Meanwhile, in a large bowl combine the zucchini, yellow squash, yellow pepper, red onion, and garlic. In a large skillet heat the remaining oil; cook the vegetable mixture, 2 cups at a time, until vegetables are crisp-tender, stirring often. Spread goat cheese over potato crust; top with cooked vegetables and tomatoes. Sprinkle with basil and mozzarella. Bake in a 425 degree F. oven for 5 to 7 minutes more or until cheese is melted. If desired, garnish with basil sprigs. Makes 8 to 10 main-dish servings.
In Argentina, Lay's Vending Machine Turns Raw Potatoes Into Bags of Chips PepsiCo is combining product sampling with storytelling in Argentina in an unusual vending machine that appears to manufacture Lay's potato chips before your eyes after a real potato, rather than coins, is dropped in a slot.
The Lay's machine, which will make its first appearance in a Buenos Aires supermarket this fall, features an intricate system of tubes, flames and boiling water as the potato is seen going through six distinct steps: washing, peeling, cutting, cooking, salting and finally packaging, ending with a bag of Lay's potato chips popping out of the machine. The process, which looks incredibly real, is actually a video that appears to show the inner workings of potato chip manufacturing.
Various Ways To Eat Your Potato The potato is so versatile that it boggles the mind to see all the different things that we can make with it.
Let's see what I can think off hand.
Potato Chips
Baked
Mashed
Hash Brown
Scalloped potato
Home Fried
French Fries
Potato Candy
Potato Soup
Potato Salad
Perogies
Potato Cakes
Purple Potato Salad
Potato Vodka
Poutine
Any suggestions?