Tag: potatoes

New Potatoes with 5-Minute Mint Pesto

by in Healthy Recipes, May 18, 2016

New spring potatoes are deliciously in season now, but the shining star in this recipe is mint.

Even if you have a black thumb, you can grow this versatile herb. A small pot of mint on any sunny windowsill is almost impossible to kill. In fact, if you do happen to have a little plot of garden soil, do not plant mint; it will take over your garden like a weed. Always plant mint in a container.

Fresh mint is magic in the kitchen. You can:

  • Toss whole or torn leaves into salads
  • Pair it with peas for a classic combo; serve mixed into brown rice
  • Make Vietnamese noodles or a banh mi sandwich with fish sauce and mint
  • Flavor your water without added sugar or artificial sweeteners

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Why You Should Be Eating Potatoes

by in Healthy Recipes, March 17, 2016

Depending on whom you talk to, potatoes are either a bad-for-you “white food” or a healthy starch to include in your diet. Which is it?

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6 Better Ways to Eat Potatoes — Comfort Food Feast

by in Healthy Recipes, January 21, 2016

We could go on and on about the health benefits of sweet potatoes, but you’ve already heard the spiel. The problem with these fleshy orange tubers is that some people just don’t like them, no matter what — and when we slather on butter and brown sugar to mask the taste, we’ve completely lost sight of the original purpose.

For anyone who’s tried making the switch but just can’t adjust, it may be time to reconsider good old russets and Yukon golds, which actually provide a solid dose of potassium, calcium and vitamin B6 (just to name a few). In truth, the humble potato is vastly underrated in terms of nutritional benefits. Due to the increased interest in foods that are low-carb or have a low glycemic index value, the potato has unjustly earned a bad reputation. But a few simple modifications can turn a classic baked potato or — dare we say it — fries into a reasonable side dish. Here are the recipes to prove it.

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More Foods That Fill You Up

by in Healthy Tips, October 13, 2013

oranges

Ever wonder why a doughnut leaves you hungry within moments of finishing, while a bowl of oatmeal keeps you full for hours? An innovative study conducted in the 1990s looked at how “full” someone stayed after consuming 240 calories of a variety of foods. The top five scorers were all whole foods and, surprisingly, the No. 1 food to keep you full is often vilified for its high carbohydrate content. (Note: Most vegetables were not included in the study, likely due to the fact that consuming 240 calories of kale would require a lot of chewing! But based on the factors associated with satiety, I assume they would score very well.) Here are six foods that made the list.
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Smashed Fingerling Potatoes With Garlic and Parmesan

by in Uncategorized, January 8, 2013

fingerling potatoes
Don’t you love the look of this colorful side dish? I adore roasted fingerling potatoes and I make them all the time. Recently, I bought a huge bag of the fingerling medley so I decided to try something new – boiled instead of roasted and smashed instead of whole (I love the combination of colors – purple, red and gold – that’s why I smash them slightly, not completely, so their colors shine through). The crowd (AKA, my family) went wild!

Nutritionally, fingerling potatoes are a good source of potassium, an important mineral used to regulate the fluid and mineral balance in cells, which helps maintain normal blood pressure. Potatoes are also rich in the vitamins C (a powerful antioxidant that prevents cell damage from free radicals, aids collagen production and assists with iron absorption) and vitamin B-6, which helps metabolize protein and carbohydrates.
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Market Watch: Fingerling Potatoes

by in Farmers' Market Finds, October 20, 2012

fingerling potatoes
Slice and roast them or steam and smash them. Sprinkle with salt and some freshly chopped herbs and the delightfully earthy flavor only gets better. Is your mouth watering yet for some fingering potatoes?

Resembling chubby fingers, this variety of spud can be found at farmers’ markets now. Look for skins with golden, rose or even purple and blue hues. The color of the creamy, yet sturdy flesh will also vary from pale yellow, white and purplish-blue.

Some of the most well-known varieties are Russian Banana, French Fingerling and Purple Peruvian but there are even more out there – ask your local farmer what they’re growing.

Recipes to Try:
Dill Fingerling Potatoes
Grilled Potato and Pepper Salad
Crudite with Olive Crème Fraiche
Healthy Roast Fingerlings with Lemon

Potatoes + Lemon = Delicious!

by in Healthy Recipes, September 27, 2012

potatoes
We love this combo in the Food Network test kitchen. The extra squeeze of citrus is an easy way to brighten up potato salad, a baked potato or simple roasted potatoes like Roast Fingerlings With Lemon.

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One Small Change: Your Old Friend, the Potato

by in Uncategorized, September 23, 2012

Ahh, you can have them baked with cheese and bacon, mashed with cream and butter or deep-fried in oil. So versatile, yet so unhealthy: the white potato. But do potatoes deserve such a bad rap? Take a moment, and let’s rediscover one of the best “unhealthy” foods around.

Taken by itself, the great spud compares quite well in calories, fiber and nutrients to most other starches like pasta and rice. A medium potato with its skin (2 to 3 inches wide) has 130 calories, three grams of fiber, three grams of protein and is a source of vitamin C, niacin, vitamin B6, folate, phosphorus, potassium and manganese. Comparatively, one cup of pasta or rice (the size of your fist) has about 200 calories for similar amounts of fiber.

So why does the potato get such a bad rap?  Obviously how we prepare it can have a huge impact. Loaded potato skins probably have more bacon, cheese and sour cream than they do potato.

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Robin’s Healthy Take: Better-For-You Potato Skins

by in Uncategorized, September 3, 2012

Are you sitting down? You should be when you read the nutrition numbers for restaurant-style potato skins with cheddar and bacon. Ready? Here goes:

Calories: 1270
Total Fat: 83 grams
Saturated Fat: 38 grams
Total Carbohydrate: 97 grams
Protein: 33 grams
Sodium: 690 milligrams
Fiber: 12 grams

And let me remind you, potato skins are considered an appetizer. A single baked potato has 94 calories and zero fat, so what the heck happens in the restaurant kitchen? I’ll tell you what happens: the chefs take a nutrient-rich vegetable and give it the fat equivalent of 9 chocolate frosted doughnuts. Well, I’m not that kind of chef. Dig into my recipe revamp and enjoy the loaded potato skin in all its glory.

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Robin’s Healthy Take: One Potato, Two Potato, Three Potato, Four

by in Uncategorized, November 18, 2011
potato wedges
Baked Yukon Wedges With Red Pepper Mayo

I love potatoes! Red, gold, purple, sweet, fingerling, russet. Fall seems like an especially great time to enjoy potato dishes because they partner so well with the other staples of the season (turkey, ham, beef roast). Not only do they round out a dish, their inherent starch helps them soak up sauces and gravies. Here are four of my favorite potato side dishes just in time for the holidays and entertaining (they’re so easy, you might use them on a busy weeknight instead).

The potatoes I used:

Yukon Gold: I love these for fries. They cook up crisp and golden brown. The mayonnaise-based dip I serve with my fry recipe is rich and tangy thanks to roasted red peppers and basil.

Red Potatoes: These are excellent in mashed and “smashed” recipes, especially when paired with bacon and cheddar (like smashed skins!). I used center-cut bacon because it’s got a greater meat-to-fat ratio, but you can also use turkey bacon.

Fingerling Potatoes: This variety is not only adorable, it’s easy to work with. No peeling, dicing or slicing – just roast ‘em whole. The curry coating is warm, wonderful and so fragrant, your neighbors will be sniffing at your door.

Sweet Potatoes: Most people think of regular potatoes for the “scalloped” dish but the sweetness from orange-fleshed spuds partners perfectly with tangy parmesan cheese. The dish is kept light by using low-fat milk instead of a heavy cream sauce. I added a little nutmeg too – to bring out the cheese flavor and enhance the sweetness of the potatoes.

Baked Yukon Wedges With Red Pepper Mayo (pictured above)

Serves 4

4 Yukon gold potatoes (about 1 1/2 pounds), cut into 8 wedges each

1 tablespoon olive oil

Salt and freshly ground black pepper

1/4 cup light mayonnaise

1/4 cup chopped roasted red peppers

1 tablespoon chopped fresh basil

 

Preheat oven to 400ºF.

Combine potatoes and oil in a large bowl and toss to coat.  Transfer potatoes to a large baking sheet, in a single layer, and season with salt and freshly ground black pepper. Bake 25-30 minutes, until golden brown. Meanwhile, combine mayonnaise, red peppers and basil in a food processor and puree until smooth. Serve potatoes with mayo dip on the side.

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