Mediterranean Sun-Kissed Savory Salad

Servings: 8          Prep Time: 10 Minutes           Cook Time: 12 Minutes

  • 3 lbs. red potatoes or potato type of your choice (try russet, yukon, fingerling or purple)

  • 4 sun-dried tomatoes in oil, drained and chopped

  • 1/4 cup crumbled feta cheese

  • 5 cups spinach or lettuce of your choice

  • 2 tbs. balsamic vinegar

  • 1/4 cup olive oil

  • 1 tsp. salt

  • pepper to taste

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 10-12 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. Serve and enjoy! Recipe courtesy of the U.S. Potato Board.

Nutrition: 214 calories. Protein: 6g, Fat: 1.5g, Carbs: 32g, Fiber: 3g, Sugar: 2g

Gluten-Free Potato Lasagna

Servings: 6   Prep Time: 20 Minutes            Cook Time: 40 Minutes

  • 1 1/4 lbs. thinly sliced Yukon Gold potatoes, divided

  • 2 links Italian turkey sausage

  • 1 1/2 cups chopped onion

  • 1 cup fat-free ricotta cheese

  • 1 tsp. dried basil or Italian seasoning

  • 1/2 tsp. garlic powder

  • 1 egg white

  • 2 cups gluten-free marinara sauce, divided

  • 1 cup shredded part-skim mozzarella cheese, divided

Remove sausage from casing and crumble into a medium skillet with onion. Cook for 10 minutes or until browned, breaking up sausage with the back of a spoon. Stir together ricotta, basil, garlic powder and egg white in a small bowl. Spread 1/2 cup marinara sauce on the bottom of a 9-inch square baking dish. Place 1/3 of the potatoes in the bottom of the dish, forming a solid layer with no gaps. Drop 1/2 the ricotta mixture in spoonfuls over the top and spread out just a little. Sprinkle with 1/2 of the mozzarella and 1/2 the sausage mixture. Add 1/2 cup more sauce then repeat potato, cheese and meat layers. Top with the last layer of potatoes, remaining sauce and mozzarella. Cover with plastic wrap and make a small slit to vent. Microwave on HIGH for 30 minutes or until potatoes are tender. Serve and enjoy! Recipe courtesy of the U.S. Potato Board.

Nutrition: 300 calories. Protein: 18g, Fat: 11g, Carbs: 27g, Fiber: 3g, Sugar: 7g

Golden Baked Russet Fries

Servings: 8           Prep Time: 10 Minutes            Cook Time: 20 Minutes

  • 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 tbs. olive oil

  • salt and freshly ground pepper to taste

Preheat oven to 450 degrees Fahrenheit. Place whole potatoes (do not poke) into microwave-safe covered dish. Microwave on HIGH for 3-4 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. Recipe courtesy of the U.S. Potato Board. 

Nutrition: 160 calories. Protein: 2.5g, Fat: 9g, Carbs: 20g, Fiber: 2g, Sugar: 1g

Variations ~

Fresh Rosemary Baked Russet Fries

Follow original directions, but omit thyme and garlic. Replace with 4 tbs. chopped fresh rosemary and reduce olive oil to 2 tbs. 

Nutrition: 112 calories. Protein: 2.5g, Fat: 3.5g, Carbs: 20g, Fiber: 2g, Sugar: 1g

Steakhouse Baked BBQ Russet Fries

Omit thyme, garlic cloves and olive oil. Stir together salt, pepper, 2 tsp. garlic powder and 2 tsp. onion powder in a small bowl. Brush potato wedges with 1/2 cup BBQ sauce, then sprinkle seasonings over potatoes before baking.

Nutrition: 114 calories. Protein: 2.5g, Fat: 0.1g, Carbs: 27g, Fiber: 2g, Sugar: 6g