Today's potatoes come in a rainbow of colors and flavors. Enjoy these recipes and facts about today's super spuds.
New varieties of potatoes are sprouting up every day in produce departments. Here's a quick guide to some of the most popular, along with some recipes to try.
A. Long white: A thin-skinned, all-purpose potato with firm, waxy texture.
B. Round white: A thin-skinned potato with firm, waxy texture; best for boiling and frying.
C. Round red: A thin-skinned potato with firm, waxy texture; good for boiling.
D. Russet: A thick-skinned potato with dry, mealy texture; good for baking and frying.
E. Purple: A violet-purple potato with purple meat and dry, mealy texture; for baking and frying. Retains its color when cooked.
F. Yellow: Several varieties with golden, thin skins, creamy yellow meat, and smooth texture; good for boiling and frying, some for baking. Mildly buttery in flavor, they are sold as Finnish Yellow, Yellow-Rose, and Yukon Gold.
G. New: New potatoes are those that haven't been stored and are usually small. New red potatoes are widely available, but other varieties are appearing in more markets.
Ready-cooked sausage transforms a favorite side dish into a hearty main dish.
1. In a saucepan cook potatoes in lightly salted boiling water, covered, about 10 minutes or until just tender. Drain well.
2. Meanwhile, in a large skillet cook Polish sausage or bratwurst for 2 to 3 minutes or until lightly browned. Remove sausage from skillet, reserving drippings in skillet. Drain sausage on paper towels.
3. For dressing, cook sweet pepper, onion, and garlic in reserved drippings until tender but not brown. Stir in flour, sugar, mustard, and black pepper. Stir in chicken broth or water and vinegar.
4. Cook and stir until thickened and bubbly. Stir in cooked potatoes, sausage, and banana pepper slices, if desired. Cook for 2 to 3 minutes more or until heated through, stirring gently. Serve immediately. Makes 4 servings.
Nutrition facts per serving: 584 cal., 37 g fat (11 g sat. fat), 76 mg chol., 1,199 mg sodium, 21 g pro.
1. Scrub potatoes thoroughly with a brush. Pat dry. Prick with a fork. Bake in a 425 degrees F oven for 40 to 60 minutes or till tender.
2. Cut potatoes in half lengthwise. Gently scoop out potato, leaving a thin shell. Place the potato pulp in a small mixer bowl. With electric mixer on low speed or a potato masher, beat or mash potato pulp. Add sour cream, horseradish, cheese, zucchini, carrot, salt, and pepper; beat till smooth. (If necessary to reach desired consistency, stir in 1 to 2 tablespoons milk.)
3. Spoon mashed potato mixture into potato shells. Place in a 10 x 6 x 2-inch baking dish. Bake in a 425 degrees F oven for 20 to 25 minutes or till lightly browned. Makes 4 servings.
These are the "chips" of fish-and-chips fame.
1. With a vegetable brush, scrub potatoes thoroughly. Cut potatoes in half lengthwise; cut each half lengthwise into 3 or 4 wedges.
2. In a 15 x 10 x 1-inch baking pan combine melted margarine or butter, seasoned salt or garlic salt, and pepper. Place potatoes, cut side down, in mixture; turn each wedge over. Bake in a 450 degrees F oven for 25 to 30 minutes or until tender and cut side of potatoes are browned and crispy, turning once during baking. Makes 4 servings.
Nutrition facts per serving: 305 cal., 9 g total fat (2 g sat. fat), 0 mg chol., 124 mg sodium, 55 g carbo.