Potatoes are an extremely economic food source, and very versatile. Currently, in my local market, 10lb bags are on sale for $4.99! Below are some of my favorite potato recipes, hopefully you like them! Cheers!

PS…I found some interesting facts about potatoes on a blog I recently found (recommend https://www.onehundreddollarsamonth.com/) It seems there are other nerds out there!

1. A potato is about 80% water. That seems crazy for as heavy as they are but it’s true!

2. Potatoes are technically veggies but they contain a lot of starchy carbs that make them more like bread, rice, or pasta in terms of nutrition.

3. “French Fries” were introduced to America when Thomas Jefferson served them at a White House dinner.

4. Unlike many veggies, a potato is still living when you harvest it, although it’s in a dormant state. Warmth and moisture can still cause the spuds to start sprouting, which is why you’re supposed to keep them cool and dry.

5. Despite health concerns, potato chips are one of the most common snack foods in the world with billions of bags being consumed every year.

6. The potato is the world’s fourth largest food crop, following rice, wheat, and maize. The Inca Indians in Peru were the first to cultivate potatoes around 8,000 BC to 5,000 B.C.

7. During the 1840’s a potato disease wiped out a majority of the crop in Ireland. Since the Irish working class lived largely on potatoes, the disease meant their main staple food disappeared. The famine that resulted left many poverty-stricken families with no choice but to struggle to survive or emigrate out of Ireland. Over the course of the famine, almost one million people died from starvation or disease. Another one million people left Ireland, mostly for Canada and the United States.

8. Potatoes were the first vegetable grown in space! Seed potatoes were first tested in space in 1995 aboard the Space Shuttle Columbia. Then, in 2004, NASA started using a Chinese technique to make the ultimate chamber-grown spud.

9. Did you know that a passive-aggressive chef accidentally invented the potato chip? IN 1853, chef George Crum was head of the kitchen at Cary Moon’s Lake House in Saratoga, New York, a place where railroad mogul Cornelius Vanderbilt liked to dine. Vanderbilt wasn’t a fan of the thick-cut potatoes on his plate, so one day he sent them back to the kitchen, a move that annoyed Crum. In retaliation, Crum sliced the spuds as thinly as he could, fried them in oil with some salt, and turned them into crispy potatoes, thinking he would make Vanderbilt angry. Instead, Vanderbilt loved them, and the chef’s revenge turned out to be the genesis of one of America’s most popular snack foods.

10. Every year enough potatoes are grown worldwide to cover a four-lane motorway circling the world six times.

Okay…on to the food!

CONFETTI POTATO CAKES

INGREDIENTS

• 1 cup (250 mL) water
• 1/2 cup (125 mL) milk
• 2 tbsp (30 mL) butter
• 1/2 cup (125 mL) thawed frozen corn
• 1/2 cup (125 mL) diced red bell pepper
• 3   green onions with tops, thinly sliced
• 1/2 tsp (2 mL) salt
• 1/8 tsp (0.5 mL) coarsley ground black pepper
• 1 3/4 cups (425 mL) instant mashed potato flakes

DIRECTIONS

1. In Classic Batter Bowl, microwave water, milk and butter on HIGH 2 minutes or until butter is melted and liquid is hot. Add corn, bell pepper, green onions, salt and black pepper; mix well. Stir in potato flakes.
2. Meanwhile, lightly spray Double Burner Griddle with canola oil; heat over medium heat 1-3 minutes or until shimmering. Drop 1/4 cup (50 mL) of the potato mixture onto griddle; gently flatten with Small Slotted Turner. Repeat with remaining potato mixture for a total of 12 cakes. Cook cakes 1-1 1/2 minutes. Turn cakes over using Small Slotted Turner; cook 1-1 1/2 minutes or until golden brown.

Yield:

• 12 potato cakes
    servings of 2 potato cakes

Nutrients per serving:

Calories 140, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Sodium 550 mg, Carbohydrate 20 g, Fiber 2 g, Protein 3 g

AWESOME AU GRATIN POTATOES

INGREDIENTS

• 1 can (10 1/2 oz or 284 mL) condensed cheddar cheese soup
• 1 1/2 cups (375 mL) shredded white cheddar cheese
• 1/4 cup (50 mL) grated fresh Parmesan cheese
• 1 cup (250 mL) milk
• 1   garlic clove
• 3.5 lbs (1.6 kg) baking potatoes (about 10 medium)
• 1/2 tbsp (7 mL) fresh thyme leaves (optional)

DIRECTIONS

1. Preheat oven to 400°F (190°C). In (4-qt./4-L) Stainless Mixing Bowl, combine soup, cheeses, milk and garlic pressed with Garlic Press; mix with Mix ‘N Scraper®. 
2. Peel potatoes with Vegetable Peeler. Cut potatoes in half crosswise with Santoku Knife. Slice potatoes with Simple Slicer on #3 setting into soup mixture; mix well. 
3.  Lightly spray lid of Covered Roaster with nonstick cooking spray. Spoon potatoes into lid. Cover with bottom of roaster; bake 60 minutes. Remove cover; bake an additional 15-20 minutes or until potatoes are tender. Sprinkle with thyme leaves, if desired.

Yield:

• 8  servings

Nutrients per serving:

Calories 200, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 27 g, Protein 8 g, Sodium 320 mg, Fiber 2 g

BREAKFAST POTATO FRITTATA

INGREDIENTS

• 30-45   frozen shredded potato nuggets
• 2 ounces cream cheese, softened
• 2 tablespoons sour cream
• 2 tablespoons milk
• 5   eggs
• 1/2   red or green bell pepper, diced
• 1/3 cup red onion, diced
• 5 strips bacon, cooked, drained and crumbled
• 1/2 cup (2 ounces) shredded cheddar cheese
• 1/4 cup thinly sliced green onion tops (optional)

DIRECTIONS

1. Preheat oven to 425°F. Arrange potato nuggets in a single layer on Medium Bar Pan. Bake 15-17 minutes or until crisp; remove from oven. Reduce oven temperature to 350°F.
2. Whisk together cream cheese, sour cream and milk in medium bowl; add eggs and whisk until smooth. Place bacon, onion and bell pepper over bottom of Torte Pan; top with potato nuggets and cheese. Pour egg mixture evenly on top.
3. Bake 18-22 minutes or until egg mixture is set but still moist. Remove from oven and invert frittata onto serving plate. Sprinkle with green onions, if desired. Serve immediately.

Yield:

• 8  servings

Nutrients per serving:

Calories 180, Total Fat 13 g, Saturated Fat 6, Cholesterol 155 mg, Carbohydrate 10 g, Protein 8 g, Sodium 320 mg, Fiber less than 1 g

THE WORKS BAKED POTATO SALAD

INGREDIENTS

• 6 medium baking potatoes (about 2 pounds)
• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 8 slices bacon, crisply cooked, drained and chopped (about 1/2 cup)
• 1/2 cup chopped red onion
• 1/2 cup chopped celery
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
•  Thinly sliced green onions with tops (optional)
•  Shredded cheddar cheese (optional)

DIRECTIONS

1. Preheat oven to 425°F. Scrub potatoes thoroughly and pat dry with paper towels. Spray potatoes with vegetable oil using Kitchen Spritzer. Prick potatoes with Hold ‘N Slice™. Bake 50-60 minutes or until tender.
2. Meanwhile, combine sour cream and mayonnaise in small Colander Bowl. Chop bacon, red onion and celery using Food Chopper; add to sour cream mixture. Stir in salt and black pepper; cover with Small Lid. Refrigerate until ready to serve.
3. Remove potatoes from oven; cool completely. Coarsely chop potatoes into 1/2-inch pieces. Place in large Colander Bowl; fold in sour cream mixture. Cover with Large Lid. Refrigerate 4-6 hours or overnight. Garnish with sliced green onions and cheddar cheese, if desired.

Yield:

• 12  servings

Nutrients per serving:

Calories 310, Total Fat 21 g, Saturated Fat 6 g, Cholesterol 35 mg, Carbohydrate 21 g, Protein 8 g, Sodium 580 mg, Fiber 2 g

BAKED POTATO SOUP

THIS CHUNKY CREAM SOUP IS A DELICIOUS ENCORE FOR BAKED POTATOES.

INGREDIENTS

• 4 medium baked potatoes
• 2 slices bacon
• 1/2 cup celery, chopped
• 1/2 cup green onions with tops, thinly sliced
• 1 can (14 1/2 ounces) chicken broth
• 1 1/2 cups milk
• 1   garlic clove, pressed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup light sour cream
• 2 ounces cheddar cheese, shredded (1/2 cup)

DIRECTIONS

1. Remove skins from baked potatoes. In Classic Batter Bowl, coarsely mash potatoes with Nylon Masher. 
2. In (4-qt.) Casserole, cook bacon over medium heat until crisp. Remove bacon to paper towel to drain; crumble and set aside. Discard all but 1/2 teaspoon drippings in pan.
3. Meanwhile, chop celery with Food Chopper. Thinly slice green onions with Utility Knife. Add chicken broth, milk, mashed potatoes, celery, onions, garlic, salt and black pepper to drippings in pan. Bring to a boil. Reduce heat; simmer 10 minutes.
4. Stir in sour cream and reserved bacon. Ladle soup into 4 bowls using Nylon Ladle. Shred 2 tablespoons cheese over each serving using Rotary Grater. 

Yield:

• 4  servings of 1 3/4 cups

Nutrients per serving:

Calories 340, Fat 15 g, Sodium 970 mg, Dietary Fiber 2 g 

Cook’s Tips:

Fresh garlic adds a wonderful flavor to many recipes. This Garlic Press is a real time-saving tool because you never need to peel the garlic cloves before pressing.

Make-Ahead: Make this recipe with planned-over baked potatoes. Just bake extra potatoes for a weekend meal and you’ll be ready to make this soup on a weeknight. If you don’t have leftover baked potatoes, scrub and prick potatoes  then bake in 400°F oven 1 hour or microwave on HIGH 11-13 minutes until fork-tender. Cool slightly before using. 

TWICE-BAKED POTATO CUPS

FABULOUS, NO-FUSS DINNERS ARE POSSIBLE WITH MAKE-AHEAD SIDES LIKE THIS. SEE OUR COOK’S TIPS ON HOW TO MAKE THESE DELICIOUS POTATOES UP TO TWO WEEKS BEFORE YOUR DINNER PARTY. 

INGREDIENTS

• 6   medium baking potatoes (about 8 ounces each)
•  Vegetable oil
• 1/2 cup (2 ounces) grated fresh Parmesan or cheddar cheese
• 1/2 cup sour cream
• 1/2 cup milk, heated
• 3   green onions with tops, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
•  Optional garnishes: sliced green onion tops, crisply cooked crumbled bacon, grated fresh Parmesan cheese or shredded cheddar cheese

DIRECTIONS

1. Preheat oven to 400°F. Scrub potatoes; brush lightly with oil using Chef’s Silicone Basting Brush. Pierce potatoes serveral times; place in Deep Dish Baker. Bake 1 hour, 10 minutes or until fork-tender. Remove from baker to Stackable Cooling Rack; cool 10-15 minutes or until cool enough to handle. Meanwhile, grate cheese with Rotary Grater. 
2. Slice each potato crosswise in half. Carefully scoop out pulp from each potato half into Classic Batter Bowl, leaving a 1/4-inch-thick shell. Cut a thin slice off bottom of each potato cup; place potato cups in 12-Cup Muffin Pan. 
3. Mash potato pulp with Nylon Masher. Add sour cream; continue to mash until no lumps remain. Gradually beat in milk. Stir in green onions, cheese, salt and black pepper; mix well. 
4. Fill Easy Accent® Decorator fitted with open star tip with potato mixture; set aside. Using Large Scoop, fill each potato cup with remaining potato mixture. Pipe reserved potato mixture over top of each potato. Bake 25-30 minutes or until heated through and golden brown. Garnish as desired. 

Yield:

• 12  servings of 1 potato cup

Nutrients per serving:

Calories 110, Total Fat 3 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 17 g, Protein 4 g, Sodium 140 mg, Fiber 2 g  

U.S. Diabetic exchanges per serving:

1 starch, 1/2 fat (1 carb) 

Cook’s Tips:

To make ahead up to 1 day in advance, assemble potato cups in muffin pan, cover and refrigerate. When ready to serve, remove pan from refrigerator. Preheat oven to 400°F. Bake, uncovered, as recipe directs.

To make ahead and freeze, place assembled potato cups in freezer container; freeze up to 2 weeks. When ready to serve, remove from freezer and thaw in refrigerator overnight. Preheat oven to 400°F. Place potato cups in muffin pan and bake as recipe directs.

Using the Easy Accent® Decorator to pipe potato mixture on top of cups gives this side dish an elegant finish that’s actually fun and easy to do.

ROSEMARY ROASTED POTATOES

INGREDIENTS

• 1 1/2 lbs (750 g) “”B”” size red potatoes (about 2 in./5 cm in diameter), unpeeled
• 1 tbsp (15 mL) vegetable oil
• 1 tbsp (15 mL) fresh rosemary leaves, finely chopped
• 2   garlic cloves, pressed
• 3/4 tsp (4 mL) salt

DIRECTIONS

1. Preheat oven to 450°F (230°C). Cut potatoes into wedges. Combine potato wedges, oil, rosemary, pressed garlic and salt in large mixing bowl; toss to coat.
2. Arrange potato wedges in a single layer over Large Sheet Pan. Bake 12-15 minutes; remove pan from oven. Carefully turn potato wedges over and bake an additional 12-15 minutes or until golden brown.

Yield:

• 4  servings

Nutrients per serving:

Calories 200, Total Fat 3.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 45 g, Protein 7 g, Sodium 440 mg, Fiber 5 g

GARLIC MASHED POTATOES

INGREDIENTS

• 1 1/2 pounds unpeeled potatoes
• 5   garlic cloves, peeled
• 1/3 cup sour cream
• 2 tablespoons milk
• 2 tablespoons fresh snipped parsely
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

DIRECTIONS

1. Cut potatoes into 1-inch cubes; place in (2-qt.) Saucepan. Add garlic and enough water to cover potatoes. Bring to a boil; reduce heat.
2. Cook 8-10 minutes or until potatoes are tender. Drain potatoes and garlic; return to saucepan.
3. Mash potatoes and garlic using masher. Stir in remaining ingredients; mix well.

Yield:

• 6  servings

Nutrients per serving:

Calories 35, Total Fat 2 g, Saturated Fat 1.5 g, Cholesteol 10 mg, Carbohydrate 2 g, Protein 1 g, Sodium 210 mg, Fiber less than 1 g

HOT GERMAN POTATO SALAD

THIS TANGY, GRILLED POTATO DISH IS ACCENTED WITH BACON AND ONIONS, AND PERFECTLY COMPLEMENTS THE FLAVOR OF GRILLED PORK CHOPS OR SAUSAGES.

INGREDIENTS

• 1 1/2 cups water
• 1/2 cup cider vinegar
• 1/4 cup sugar
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 pound unpeeled red potatoes (3-4 medium)
• 1   medium onion, peeled and cut in half
• 6   slices bacon, crisply cooked and chopped
• 2 tablespoons snipped fresh parsley
• 1   heavy-duty foil pan (12 x 9 x 1 1/2 inches)

DIRECTIONS

1. Prepare grill for direct cooking over medium coals. In Stainless (6-qt.) Mixing Bowl, whisk together water, vinegar, sugar, flour, salt and black pepper using Stainless Whisk.
2. Using Ultimate Mandoline fitted with v-shaped blade, slice potatoes and onion into vinegar mixture in bowl. Add bacon and parsley snipped with Professional Shears; mix gently with Mix ‘N Scraper®. Spoon into foil pan. Cover with aluminum foil.
3. Place pan on grid of grill; cover grill. Grill 30-35 minutes or until potatoes are tender.

Yield:

• 4  servings

Nutrients per serving:

Calories 340, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 41 g, Protein 12 g, Sodium 1340 mg, Fiber 2 g

U.S. Diabetic exchanges per serving:

2 1/2 starch, 1/2 meat, 2 1/2 fat (2 1/2 carb)

Cook’s Tips:

Be sure to scrub potatoes well to remove any dirt from the skins before you slice them.

The Ultimate Mandoline perfectly cuts potatoes into very thin slices, eliminating the need to precook the potatoes for this side dish. To safely cut foods, always use the food holder when using the Ultimate Mandoline.

SAVORY POTATO & ONION GRATIN

INGREDIENTS

• 3/4 lb (350 g) red “B” size potatoes (about 4)
• 2   medium onions
• 4 oz (125 g) cream cheese, cubed
• 2 tbsp (30 mL) flour
• 1 tsp (5 mL) dried thyme leaves
• 1 cup (250 mL) chicken broth
• 1/2 cup (125 mL) milk
• 4   slices cooked bacon, crumbled
• 1/2 cup (125 mL) shredded Swiss cheese
• 1 cup (250 mL) seasoned croutons, finely crushed
• 2 tbsp (30 mL) fresh snipped parsley

DIRECTIONS

1. Preheat oven to 400°F (200°C). Cut each potato into six wedges. Cut each onion into six wedges; cut wedges in half. Place potatoes and onions in Small Baker.  
2. Microwave cream cheese in small microwave-safe bowl on HIGH, uncovered, 15-30 seconds or until softened. Add flour and thyme, whisk until smooth.  
3. Slowly whisk in broth and milk. Pour sauce evenly over potatoes and onions; sprinkle with bacon. Cover baker with aluminum foil; bake 45 minutes.  
4. Remove baker from oven to cooling rack; remove foil and top with cheese and crouton crumbs. Bake, uncovered, 5-10 minutes or until crumbs are golden brown.  
5. Remove baker from oven; let stand 5 minutes. Top with parsley, just before serving.
    

Yield:

• 8  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 220, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 35 mg, Sodium 330 mg, Carbohydrate 19 g, Fiber 2 g, Protein 8 g