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.
Crunchy Seasoned Oven Fries
Keep the fries without the fat! This simple recipe for Crunchy Seasoned Oven Fries keeps all the flavor of fries without all the fat and hassle.
Ranch-Roasted Fingerling Potatoes with Buffalo Yogurt Dipping Sauce
Appetizer, Side Dish, Snack
This recipe, courtesy of Heather’s Dish, was part of the Munch Madness Kitchen Play Challenge.
Bacon Potato Pancake with Toasted Corn Salsa
Appetizer, Side Dish, Snack
This recipe, courtesy of Simply Gourmet, was part of the Amazing Appetizers Culinary Challenge at Eat, Write, Retreat.
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.
Potato and Provencal Vegetable Tart
Appetizer, Side Dish, Main Dish
Using a simple crust, this lighter recipe is a great way to feature end-of-summer vegetables. Here Chef Mark Sullivan alternates thin layers of potatoes with late-season eggplant, zucchini, tomatoes and sweet peppers.
