Festive Papas Tapas

Appetizer, Side Dish

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At a Glance

  • Potato Type: Yellow, Russet
  • Special Requests: Gluten Free, Kid Friendly
  • Yield: 6
  • Prep Time:
  • Ready Time:
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Recipe By:

As seen in popular women’s and cooking magazines! Grilled or baked russet potatoes topped with your favorite flavors—perfect for any festive party!

Ingredients

  • 2–3 Side Delights® medium Russet or 3–4 Side Delights® medium Yellow potatoes
  • 2 tablespoons olive oil
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sea salt

Preparation

Preheat grill or oven to 400°F. Thinly slice potatoes length wise to 1/4 inch thick, discarding ends. Toss with olive oil, salt and pepper. Place on grill or prepared baking sheet in single layer and cook for 10 minutes on each side.

Top with your favorite toppings:

Bruschetta: 2 medium tomatoes diced, 1/4 cup chopped fresh basil leaves, 2 cloves (1 teaspoon) of minced garlic and 1 tablespoon of olive oil. Toss together in a bowl and spoon on top of potatoes. Optional: Add chopped chicken to Bruschetta topping.

Mediterranean: 1 (6 oz.) container of feta cheese, 1 (2.25 oz.) can sliced olives drained, 1 medium tomato diced (optional), salt and pepper to taste. Toss together in a bowl and spoon on top of potatoes.

Creamy Greek Yogurt with Lemon and Herbs: 1/2 cup plain nonfat Greek yogurt, 2 tablespoons chopped fresh dill, juice of 1/2 lemon, salt and pepper to taste. Mix together in a bowl and spoon on top of potatoes. Garnish with dill sprigs.

Baked Potato: 1/2 cup plain nonfat Greek yogurt, 1/4 cup shredded reduced-fat cheddar cheese, 2 tablespoons plus 1 tablespoon fresh chives chopped. Mix all ingredients except 1 tablespoon of chives in a bowl and spoon on top of potatoes. Garnish with remaining chives.

Pico de Gallo: 1/2 cup pre-made Pico de Gallo or mix 1 medium tomato diced, 1 small onion finely chopped, 1 green onion chopped, 1/2 teaspoon minced garlic, 1 tablespoon chopped cilantro, salt and pepper to taste. Mix all ingredients in a bowl and spoon on top of potatoes. Garnish with extra cilantro.

Calories: 99 Fat: 4.5g Sodium: 198mg Vitamin C: 7% Carbohydrates: 14g Fiber: 1g Protein: 2g Potassium: 316mg

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Pesto Parmesan Potato Stackers

Appetizer, Side Dish

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At a Glance

  • Potato Type: Yellow
  • Prep Method: Baked
  • Special Requests: Gluten Free, Low Fat
  • Cuisine: American, Italian
  • Yield: 6
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

As seen in popular women’s and cooking magazines!

This Pesto Parmesan Potato Stackers recipe includes Roasted Yukon Gold potato stacks layered with fresh basil pesto and melted Parmesan cheese. For a twist, layer potatoes with your favorite flavors—from garlic and olive oil to mozzarella and marinara.

Ingredients

  • 6–8 Yukon Gold potatoes (about 2 inches in diameter)
  • 1/2 cup shredded parmesan
  • 3 tablespoons pesto
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sea salt

Preparation

Preheat oven to 400°F and spray muffin tin with nonstick cooking spray. Peel the potatoes (optional) and thinly slice them by hand, with a mandolin or food processor fitted with slicer blade, discarding rounded ends. Place in mixing bowl, add shredded parmesan and pesto, and mix well with a spoon, separating potato slices so that all are evenly coated with mixture. Add salt and pepper to taste. Stack slices beginning with smaller potato pieces at the bottom in the prepared muffin tin until they reach the top of the muffin tin. Scrape bowl to remove all remaining cheese mixture and spoon over potatoes. Bake for 25 minutes or until potatoes are tender when pierced with a sharp knife. Makes 12 side dishes or appetizers.

Variations

Garlic and Olive Oil:

  • 6–8 Yukon Gold potatoes (about 2 inches in diameter)
  • 2 tablespoons extra virgin olive oil
  • 3 cloves (2 teaspoons) of garlic minced
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sea salt

 

Preheat oven to 400°F and spray muffin tin with nonstick cooking spray. Peel the potatoes (optional) and thinly slice them by hand, with a mandolin or food processor fitted with slicer blade, discarding rounded ends. In a small sauce pan heat olive oil and garlic on medium heat until garlic is fragrant (approximately 2 minutes). Remove from heat. In a mixing bowl, combine sliced potatoes, garlic olive oil, pepper and sea salt. Stack slices beginning with smaller potato pieces at the bottom in the prepared muffin tin until they reach the top of the muffin tin. Bake for 25 minutes or until potatoes are tender when pierced with a sharp knife. Makes 12 side dishes or appetizers.

Nutritional analysis per serving:

Calories: 81, Fat: 2g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 101mg, Potassium: 319mg, Carbohydrates: 14g, Fiber: 1g, Sugar: 0.5g, Protein: 2g, Vitamin A: 0%, Vitamin C: 8%, Calcium: 1%, Iron: 4%

Variation:

Italian potato stackers

  • 6–8 Yukon Gold potatoes (about 2 inches in diameter)
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup prepared marinara sauce
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sea salt

 

Preheat oven to 400°F and spray muffin tin with nonstick cooking spray. Peel the potatoes (optional) and thinly slice them by hand, with a mandolin or food processor fitted with slicer blade, discarding rounded ends. Place in mixing bowl, add remaining ingredients, and mix well with a spoon, separating potato slices so that all are evenly coated with mixture. Stack slices beginning with smaller potato pieces at the bottom in the prepared muffin tin until they reach the top of the muffin tin. Scrape bowl to remove all remaining cheese mixture and spoon over potatoes. Bake for 25 minutes or until potatoes are tender when pierced with a sharp knife. Makes 12 side dish or appetizers.

Nutritional analysis per serving:

Calories: 78, Fat: 1g, Saturated Fat: 0.5g, Trans Fat: 0g, Cholesterol: 3mg, Sodium: 174mg, Potassium: 354mg, Carbohydrates: 15g, Fiber: 1g, Sugar: 1g, Protein: 3g, Vitamin A: 2%, Vitamin C: 8%, Calcium: 5%, Iron: 1%

Calories: 93 Fat: 3g Cholesterol: 4mg Sodium: 185mg Vitamin C: 8% Carbohydrates: 14g Fiber: 1g Protein: 3g Potassium: 320mg

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Spinach and Artichoke Heart Two Potato Casserole

Breakfast/Brunch, Side Dish

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At a Glance

  • Potato Type: Reds, Yellow
  • Prep Method: Baked
  • Special Requests: Kid Friendly
  • Cuisine: American
  • Yield: 8
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

As seen in popular women’s and cooking magazines! A delicious and nutritious twist on a classic.

Ingredients

  • 1 lb. red potatoes
  • 1 lb. Yukon Gold potatoes
  • 1 1/4 cups vegetable broth or stock
  • 1/2 cup shredded Parmesan cheese
  • 1 teaspoon garlic salt
  • 4 oz. Neufchatel (1/3-less fat) cream cheese
  • 4 oz. fat-free cream cheese or 1/2 cup shredded fat-free Cheddar cheese
  • 1 (7.5-oz.) jar marinated artichoke hearts, drained and chopped
  • 1 (6-oz.) bag baby spinach, coarsely chopped
  • 1/2 cup sliced green onions

Preparation

Preheat oven to 425°F and coat a 9-inch square baking dish with nonstick cooking spray. Cut potatoes in half lengthwise. Place cut side down on a board and slice very thinly. Place in a large bowl and set aside. Heat broth, Parmesan, garlic salt, cheeses and artichoke hearts in a medium saucepan until cheeses are melted. Stir in spinach and cook until wilted. Stir mixture into potatoes with green onions, mixing well to coat potatoes as evenly as possible. Spread in prepared dish and bake for 30 minutes. Cover loosely with foil and reduce temperature to 375°F; cook for 1 hour more or until potatoes are tender when pierced with a fork. Makes 8 servings.

Quick Tip: To shave an hour off the cook time, boil potatoes for 5 minutes or until tender, then drain well. Prepare as directed above then bake at 425°F for 30 minutes.

 

Calories: 180 Fat: 5g Cholesterol: 15mg Sodium: 510mg Vitamin C: 0.45% Carbohydrates: 25g Fiber: 3g Protein: 9g Potassium: 314mg

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Mediterranean Sun Kissed Savory Salad

Salad

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At a Glance

  • Potato Type: Gemstone, Purple, Reds
  • Prep Method: null
  • Special Requests: Gluten Free
  • Cuisine: Mediterranean
  • Yield: 6
  • Ready Time:
  • Cook Time:

Recipe By:

If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.

Ingredients

  • 3 pounds Yukon Gold potatoes or potato type of your choice (try russet, red, white, fingerling, or purple/blue gems)
  • 4 sun-dried tomatoes in oil, drained and chopped
  • ¼ cup crumbled feta cheese*
  • 5 cups spinach or lettuce of your choice
  • 2 tablespoons balsamic vinegar*
  • 1/4 cup olive oil
  • 1 teaspoon of salt
  • Pepper to taste

 

Preparation

Place potatoes in a saucepan. Cover with water to 2 inches above potatoes; bring to a boil.
Reduce heat and simmer 20 minutes or until tender. Drain. Or place potatoes in a large microwave-safe bowl and cover. Microwave on high for 10 to 12 minutes or until potatoes are tender. Refrigerate until cool. Cut potatoes into quarters. Place potatoes in a large bowl.
Add feta cheese, sun-dried tomatoes and spinach/lettuce. Combine balsamic vinegar, olive oil, and salt and pepper; mix well and add to salad mix.

Calories: 230 Fat: 8g Cholesterol: 5mg Sodium: 390mg Vitamin C: 0.7% Fiber: 3g Protein: 5g Potassium: 57mg

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Family Favorite Baked Fries

Side Dish

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At a Glance

  • Potato Type: Russet
  • Prep Method: Baked
  • Special Requests: Gluten Free, Kid Friendly
  • Cuisine: American
  • Yield: 8
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

Fries and a Champagne pairing?  Absolutely Popular Champagne site The Fat Cork, recommends pairing homemade oven fries with Champagne. Salt from the fries balances acidic wine, making salty foods are a perfect pairing for dry Champagnes and sparkling wines.

As a perfect side dish or part of a festive holiday buffet, make your own oven-baked fries without the mess of traditional oil frying.

Ingredients

  • 6 russet potatoes or potato type of your choice (try red, yellow, white or fingerlings)
  • 6 cloves of garlic
  • 8 sprigs fresh thyme, picked from stems
  • 5 tablespoons olive oil
  • Salt and freshly ground pepper to taste

Preparation

  • Preheat the oven to 450°F.
  • Place whole potatoes (do not poke) into microwave-safe covered dish.
  • Microwave on HIGH for 3 to 4 minutes. Let cool.
  • Cut each potato lengthwise into 8 even wedges
  • In a large mixing bowl toss the potatoes with garlic cloves, olive oil and thyme, and sprinkle lightly with salt and pepper.
  • Arrange the potatoes and garlic in a single layer on a baking sheet.
  • Bake for 10 minutes until the potatoes are crisp, rotate and cook an additional 10 minutes until dark golden brown on all sides. Transfer to a plate and serve.

 

Variations

Fresh Rosemary Fries
Cost per serving: <$1.00
directions
Follow original directions, but omit thyme and garlic and replace with 4 tablespoons chopped fresh rosemary, reduce olive oil to two tablespoons.

Nutritional analysis per serving with skins:
Calories: 170, Fat: 3.5g, Saturated Fat: 0.5g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 300mg, Potassium: 716mg, Carbohydrates: 31g, Fiber: 2g, Sugar: 1g, Protein: 4g, Vitamin A: 0%, Vitamin C: 60%, Calcium: 2%, Iron: 8%

Baked Chili-Cheese Fries
Cost per serving: <$1.00
directions
Omit thyme, garlic cloves, olive oil and black pepper. Stir together 3 teaspoons chili powder and 2 teaspoons each: dried cilantro, onion powder, garlic powder and ground cumin in a small bowl. Sprinkle
on potatoes before baking. Sprinkle 1 1/2 cup shredded reduced-fat Mexican blend cheese over
cooked “fries” and bake for a minute or 2 longer to melt cheese.

Nutritional analysis per serving with skins:
Calories: 230, Fat: 8g, Saturated Fat: 3g, Trans Fat: 0g, Cholesterol: 10mg, Sodium: 500mg, Potassium: 747mg, Carbohydrates: 33g, Fiber: 3g, Sugar: 1g, Protein: 9g, Vitamin A: 15%, Vitamin C: 60%, Calcium: 35%, Iron: 10%

Steakhouse Baked Barbecue Fries
Cost per serving: <$1.00
directions
Omit thyme, garlic cloves and olive oil. Stir together salt, pepper and 2 teaspoons garlic powder and 2 teaspoons onion powder in a small bowl. Brush potato wedges with 1/2 cup barbecue sauce, then sprinkle seasonings over potatoes before baking.

Nutritional analysis per serving with skins:
Calories: 180, Fat: 4g, Saturated Fat: 0.5g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 430mg, Potassium: 749mg, Carbohydrates: 34g, Fiber: 3g, Sugar: 2g, Protein: 9g, Vitamin A: 0%, Vitamin C: 60%, Calcium: 2%, Iron: 10%

Calories: 190 Fat: 9g Sodium: 80mg Vitamin C: 0.5% Fiber: 2g Protein: 3g Potassium: 601mg

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Fiesta Potato Smashers

Side Dish, Main Dish

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At a Glance

  • Potato Type: Gemstone, Reds, Yellow
  • Prep Method: null
  • Special Requests: Gluten Free, Kid Friendly, Low Fat
  • Cuisine: American
  • Yield: 8
  • Prep Time:
  • Ready Time:
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Recipe By:

As seen in popular women’s and cooking magazines!Yukon gold and red smashed potatoes with sweet peppers, cilantro and a hint of chili powder.

Ingredients

  • 5 small Yukon gold potatoes and 5 small red potatoes or potato type of your choice (try russets, white or fingerlings)
  • 1 pint sweet mini peppers (red, orange and yellow)
    8 sprigs cilantro, picked from stems
  • 4 tablespoons of fat-free sour cream or fat-free Greek yogurt (optional)
  • Cooking spray
  • Salt, chili powder and freshly ground pepper to taste

 

Preparation

Place whole potatoes (do not poke) into microwave-safe covered dish.

Microwave on HIGH for 3 to 4 minutes.

While potatoes are cooking, cut mini peppers into small 1/4-inch slices. Spray a nonstick pan with cooking spray and heat to medium. Add peppers and saute until they start to brown. Remove from pan and set aside.

Remove potatoes from microwave and using a layer of paper towels covering each potato, smash it on a cutting board until 1 3/4-inch thick. Helpful tip: Use the side of a coffee cup or flat cooking utensil to smash the potatoes.

Spray saute pan with cooking spray, heat on high and add smashed potatoes. Cook for 1 to 2 minutes until potatoes start to brown.

On a plate, place potatoes and layer with sour cream or yogurt (optional), peppers and cilantro. Dust with salt, chili powder and pepper to taste. Serve warm.

Calories: 50 Sodium: 350mg Vitamin C: 0.7% Fiber: 1g Protein: 1g Potassium: 293mg

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