Bacon Fingerling Potato Salad

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  • 2 pounds fingerling potatoes (your choice of banana, red thumb, rose finn, etc.)

  • 2 tablespoons olive oil

  • 8 ounces bacon, cut into 1" pieces

  • 1 clove garlic, minced

  • 1/2 red onion, chopped

  • 1/4 cup red wine vinegar

  • 1 tablespoon grainy mustard

  • salt and pepper

Preheat the oven to 375 degrees. On a baking sheet, toss the potatoes with olive oil. Roast for 25 minutes or until tip of knife pierces potato easily. Heat a skillet on medium heat. Add bacon and cook for 2 minutes. Then add garlic and red onion. Sauté for an additional 3 minutes until bacon is crisp. In a large bowl, whisk together the red wine vinegar, mustard, salt and pepper. Stir in bacon, garlic and onions, including the bacon drippings. Add roasted potatoes, toss gently and serve immediately. Makes 4-6 servings. Recipe courtesy of the U.S. Potato Board. 

Mediterranean Sun-Kissed Savory Salad

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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

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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

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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