By Vickie Hutchins and Jo Ann Martin of Gooseberry Patch ~
Many of us are watching our food budgets these days, so this month we decided to feature the humble potato. This common root vegetable is low in cost, fat and calories while still offering many important health benefits such as dietary fiber and potassium. Here are six great ways to incorporate the versatile potato into your meals, courtesy of Gooseberry Patch.
Slow-Cooker Creamy Potato Soup
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6 potatoes, peeled and cubed
2 onions, chopped
1 carrot, sliced
1 stalk celery, sliced
4 cubes chicken bouillon
1 tablespoon dried parsley
5 cups water
¼ teaspoon pepper
1 tablespoon salt
1/3 cup butter, melted
12-oz. can evaporated milk
Combine all ingredients except evaporated milk in a slow cooker. Cover and cook on low setting for 10 to 12 hours. Stir in milk during last hour of cooking. Serves 6.
Magic Meatloaf with Potatoes
2 lbs. ground beef
1 egg, beaten
½ cup green pepper, chopped
½ cup onion, chopped
1 cup milk
1 cup saltine cracker crumbs
.87-oz. pkg. brown gravy mix
1-1/2 teaspoon salt
6 to 8 redskin potatoes
Mix all ingredients except potatoes in a large bowl. Mix well and form into a loaf; place in a lightly greased slow cooker. Arrange potatoes around meatloaf. Cover and cook on low setting for 8 to 10 hours, or on high setting for 3 to 5 hours. Serves 4 to 6.
Loaded Mashed Potato Casserole
5 to 6 potatoes, peeled and cubed
1/2 cup milk
8-oz. pkg. cream cheese, softened
8-oz. container sour cream
2 teaspoons dried parsley
1 teaspoon garlic salt
1/4 teaspoon nutmeg
3/4 cup shredded Cheddar cheese
12 slices bacon, crisply cooked and crumbled
Cover potatoes with water in a large saucepan; bring to boil over medium heat. Reduce heat; simmer for 20 to 25 minutes. Drain well. Mash until light and fluffy. In a large bowl, beat together all ingredients except Cheddar cheese and bacon until smooth and creamy. Spoon into a lightly greased 13″x9″ baking pan; sprinkle with cheese and bacon. Cover and bake at 350 degrees for 30 minutes, or until heated through. Serves 10 to 12.
Oven-Fried Chips
¼ cup olive oil, divided
2 potatoes, thinly sliced
1 teaspoon dried rosemary
2 teaspoons lemon zest
2 teaspoons kosher salt
1 teaspoon pepper
Grease baking sheet with a teaspoon of olive oil. In single layers, arrange the potato slices on the sheet. Use a pastry brush and remaining olive oil to lightly coat top of each potato slice. Bake at 400 degrees until golden and crisp, about 10 minutes. Drain on paper towels. Combine rosemary, lemon zest, salt and pepper. While still warm, sprinkle chips with rosemary mixture. Makes 4 servings.
Hot Potato-Bacon Salad
1/4 lb. bacon, crisply cooked, crumbled and drippings reserved
3/4 cup celery, sliced
1/2 cup onion, chopped
1-1/2 tablespoons all-purpose flour
3/4 cup water
1/3 cup vinegar
2 tablespoons sugar
1-1/2 teaspoons salt
1 teaspoon mustard
1/4 teaspoon celery seed
4 cups potatoes, peeled, cooked and sliced
Heat reserved drippings over medium heat in a large skillet. Add celery and onion; cook until tender. Add remaining ingredients except potatoes and bacon; cook until thickened, stirring constantly. Fold in potatoes and bacon; heat through. Serve warm. Makes 4 to 6 servings.
Cozy Breakfast Casserole
3 lbs. potatoes, peeled and cubed
2 tablespoons oil
salt and pepper to taste
1 lb. bacon, crisply cooked and crumbled
1 lb. smoked pork sausage links, browned and cut into bite-size pieces
½ lb. cooked ham, cubed
2 cups shredded Cheddar cheese
In a large skillet over medium heat, cook potatoes until golden. Season with salt and pepper. Add remaining ingredients except cheese; reduce heat. Cover and cook for about 15 minutes, or until potatoes are tender, stirring occasionally. Transfer to a greased 13″x9″ baking pan. Add cheese and mix. Bake, uncovered, at 350 degrees for 10 minutes, or until cheese is melted. Serves 8 to 10.
Back in 1984, Vickie Hutchins and Jo Ann Martin were next-door neighbors raising their families in the little town of Delaware, Ohio. They were two moms with small children looking for a way to do what they loved and stay home with the kids too. They shared a love of home cooking and making memories with family & friends. After many a conversation over the backyard fence, Gooseberry Patch was born.
Today, Gooseberry Patch is best known for its home-style family-friendly cookbooks. With more than 200 titles and nearly 9 million copies in print, plus a new collection of e-Books, Gooseberry Patch has grown from a kitchen-table operation to a nationally recognized best-selling publisher.
1 thought on “One Versatile Vegetable”
I love how you show several ways to cook with potatoes–they are perfect for fall comfort dishes and they are universally adored. My simple easy fave is to roast a medley of baby reds in the oven with a little olive oil, sea salt & fresh rosemary–SO easy and they smell and taste delightful!
Nancy Newcomer
http://www.nancynewcomer.com