By Kristen Smith
Scripps Howard News Service
Mashed potatoes, French fries, baked potatoes, hash browns, potatoes au gratin.
Americans love them.
So how many potatoes does the average American eat per year? According to the U.S. Department of Agriculture, about 140 pounds' worth. That's 50 pounds more potatoes than the closest competitor, tomatoes.
Potatoes have soared to superstardom for a reason: versatility.
Americans buy potatoes in a variety of ways: fresh; frozen, such as hash browns or fries; potato chips; dehydrated products and canned products.
Try out these recipes using this all-American favorite.
Mashed Potatoes With Chilies
Ingredients:
6 to 8 large red potatoes, peeled and quartered
2 carrots, finely chopped
two 4.5-oz. cans chopped green chilies, drained
1/2 cup sour cream
1/4 cup butter
1 tsp. salt
3/4 tsp. cracked pepper
1/4 tsp. cumin
Preparation:
Cook potatoes and carrots until tender. Drain; stir in chilies. Beat potato mixture and remaining ingredients together. Serves about four or five.
— Recipe by Martha Mugford, Naples, Fla.
Zucchini and Potato Latkes
Ingredients:
5 tsp. olive or vegetable oil
three 8-oz. russet potatoes, peeled
1 medium 6-oz. zucchini, peeled
1 small onion, grated
1 large egg
1 Tbs. all-purpose flour
3/4 tsp. kosher salt
1/8 tsp. freshly ground pepper
Preparation:
Preheat the oven to 450 degrees. Brush two large nonstick baking sheets each with 1-1/2 teaspoons of the oil. Cook the potatoes in a saucepan with boiling water to cover for about six minutes; drain. Cover with cold water to cool. Meanwhile, grate the zucchini on a double layer of paper towels; let stand three minutes. Combine the zucchini with the onion, egg, flour, salt and pepper in a large bowl. Drain the potatoes, pat dry, then coarsely grate. Stir into the zucchini mixture.
Heat the baking sheets in the oven until hot--about four minutes. Drop a scant 1/4-cup measure of the potato mixture onto the baking sheets, forming a total of 16 3-inch pancakes; lightly flatten each. Bake until browned on the bottom, about 8 to 9 minutes. Brush the tops of the pancakes with the remaining two teaspoons of oil, then turn and bake until cooked through, about five to seven minutes.
— Recipe by Weight Watchers International
Davey Crockett Potatoes
Ingredients:
4 lbs. little, new potatoes sliced into thin rounds
2 small bags baby carrots, sliced lengthwise
2 bunches green onions, chopped
2 Tbs. Lawry's seasoning salt
1 Tbs. pepper
1/2 lb. butter
Preparation:
Combine all ingredients in a large roaster. Bake at 350 degrees for one hour. Another option would be to wrap the ingredients in individual foil packets and place on a grill. Makes 10 servings.
— Recipe by Gert Olivieri, from The Artist's Palate, a cookbook from the Art League of Bonita Springs, Fla.
Seasoned Potato Wedges
Ingredients:
2 Tbs. Parmesan cheese, grated
1 tsp. paprika
1/2 tsp. poppy seeds
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1/8 to 1/4 tsp. cayenne pepper
six 5- to 7-oz. russet potatoes
2 tsp. olive oil
Preparation:
Preheat oven to 400 degrees. Spray baking sheet with cooking spray. Combine all seasonings in large plastic storage bag. Slice potatoes lengthwise into six wedges each. Add potatoes to large bowl; drizzle olive oil over wedges and add wedges to the seasonings, coating thoroughly. Place on baking sheet and cook about 40 minutes until done and crisp. Serves 6 to 8.
— Recipe by Pete Bellenger, from The Artist's Palate, a cookbook from the Art League of Bonita Springs, Fla.
Mom's Potato Salad
Ingredients:
5 lbs. red potatoes
3 Tbs. cider vinegar
1 Tbs. Lawry's seasoned salt
1 Tbs. Lawry's lemon pepper
2 Tbs. sugar
1 Tbs. celery seed
1 large green pepper cut into 1/4-inch pieces
1 cup mayonnaise, thinned with water to pudding consistency
1 small jar pimentos, cut up
4 to 6 hard-cooked eggs, cut into small pieces
Preparation:
Boil the potatoes until tender (with skins on). Remove from water, let cool, then peel and cut potatoes into chunks. Sprinkle with vinegar and let stand for 15 minutes. Add other ingredients in order given. Mix thoroughly; chill until ready to serve. Serves 12 to 15.
— Recipe by Joyce Lindsey, from The Art of Cooking, the Naples, Fla., Philharmonic Center for the Arts Collector's Cookbook
(Contact Kristen Smith of the Naples Daily News in Florida at www.naplesnews.com.)
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