Potatoes are an old faithful – simple, budget friendly and easy to cook. They play the lead role in all kinds of comforting classics, and even the pickiest of eaters tend to love them. Spuds don’t need much; a dab of butter and a pinch of salt will do! But they’re also versatile enough to work with all kinds of bright and interesting flavors, adding a filling starchiness to a wide variety of cuisines.
With more potassium than a banana and significant vitamin C and fiber, taters are a healthy and affordable way to make a meal go far. For your next batch, check out these 5 ways to use potatoes from Nourish PA:
Crispy Smashed Potatoes
Ingredients
- 1 1/2 pounds baby potatoes, such as red, golden, butter, etc.
- 2 tablespoons olive oil
- 1 teaspoon garlic powder or 2 garlic cloves, minced
- 1 teaspoon dried rosemary, or 1 tablespoon fresh chopped rosemary
- 1 teaspoon salt
- 1/2 teaspoon pepper
Method
- Place baby potatoes in a large pot, cover with salted water and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Arrange boiled potatoes on the prepared sheet pan and gently press each one with the bottom of a glass or cup until flattened but still intact.
- Drizzle with olive oil and sprinkle with garlic, rosemary, salt and pepper. Roast, until golden and crispy, about 25-30 minutes. Transfer to a serving dish and serve hot.
Other Easy Ways to Use Potatoes:
Potato and Mushroom Gratin: This French-inspired casserole includes thin-sliced potatoes and canned cream of mushroom soup for umami flavor and smooth, creamy texture. Sprinkle some cheese and bake to golden brown.
Potato and Split Pea Mash: An already winning mashed potato dish is made even better with a boost of fiber and protein from split peas. The whole dish is hot and ready to eat in just 40 minutes.
Classic Potato Salad: This creamy, tangy classic completes any backyard barbecue or casual gathering. This recipe takes just 15 minutes from start to finish.
Twice-Baked Chili-Stuffed Potatoes: Potatoes become hearty bowls for chili in this crowd-pleasing recipe that uses homemade vegetarian chili or a canned version if you’re short on time.
- Photos and recipes: Dish Works
