Firecracker Chicken with Purple Mashed Potatoes
This Firecracker Chicken with Purple Mashed Potatoes recipe created by The Restaurant School at Walnut Hill College www.therestaurantschool.com
Easy Cheesy Potato Bake
Ready in less than half an hour, this tasty microwave Easy Cheesy Potato Bake recipe saves time without losing any flavor.
Bistro Steak & Mediterranean Potato Medley
Main Dish
This recipe is from the © Cattlemen’s Beef Board and American National CattleWomen, Inc.
Chipotle and Lime Roasted Potatoes
Side Dish
This Chipotle and Lime Roasted Potatoes recipe is courtesy of In Sock Monkey Slippers, as part of the U.S Potato Board’s Potato Lovers Club program.
Potato Risotto Provencale
Side Dish, Main Dish
Winner of the US Potato Board’s “Ultimate Healthy Potato Recipe” Contest, in partnership with Better Homes and Gardens magazine. Potato Risotto Provencale created by Roxanne C. of Albany, CA, is full of flavor and a healthful twist on a classic risotto dish. BONUS: this dish is unlike your classic risotto with a cook time of only 12-15 minutes! The team of recipe tasters picked this winning entry out of 155 total entries.
Fennel Stuffed Potatoes
Appetizer, Side Dish
When’s the last time you had a stuffed anything and felt bloat-free? Enter Fennel Stuffed Potatoes! The combination of the purifying fennel with the potassium-rich potatoes helps to restore fluid balance and will leave you feeling energetic and puff-free. Not bad for a satiating flavor-packed spud! The addition of fennel makes these stuffed potatoes sweet and delish! If you are not fond of the licorice-like flavor of fennel, you can substitute ce
Italian-Style Loaded Potato
Appetizer, Side Dish, Snack
All the flavors of a pizza come together in this super-quick spud! This recipe is from Schedule Me Skinny: Plan to Lose Weight and Keep it Off in Just 30 Minutes a Week by Sarah-Jane Bedwell, RD, LDN.
Twice Baked Blues
Appetizer, Side Dish
“These little bursts of flavor are perfect for a game day party or any other gathering where you want to serve hearty finger food. You can make the elements in advance, wrap the unfilled potato halves and the filling separately, and then assemble and broil right before serving. Lots of people like the bite of blue-veined Gorgonzola cheese, but if you’re not the biggest fan (like me), you can substitute feta.” Recipe courtesy of “Eating in Color”
Potatoes Boulangère
Appetizer, Side Dish, Main Dish
Chef Sullivan serves this festive dish during the fall and winter months. Potatoes, cut into one-inch rounds, are topped with rendered guanciale (pancetta may also be used), onions, thyme, sherry and veal or beef stock. A favorite variation is made with leg of lamb, cooked above Yukon Gold potatoes. The result – a fragrant and memorable addition to the dinner menu.