Dutch Potatoes
1/4 cup chopped onion
2 teaspoons butter
2 cups peeled, cubed potatoes
1 cup sliced fresh carrots
1/4 cup sour cream
1/4 teaspoon salt
snipped chives
In a small skillet, sauté onion in butter for 8-10 minutes or until golden brown. Meanwhile, place potatoes and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. In a small mixing bowl, mash potatoes and carrots. Beat in onion, sour cream and salt. Sprinkle with chives. Servings: 2. Multiplies well.
Garlic Potato Wedges
4 pounds small red potatoes, cut into wedges
1/3 cup olive or canola oil, divided
16 unpeeled cloves garlic
2 tablespoons minced fresh rosemary
1 teaspoon salt
1/3 cup white wine vinegar or cider vinegar
4 teaspoons Dijon mustard
3 teaspoons sugar
1/4 teaspoon pepper
1/3 cup chopped green onions
In a large bowl, combine the potatoes, 1 tablespoon of oil, garlic (leave cloves whole in their skins), rosemary and salt. Pour onto two baking 10 x 15 x 1-inch sheet pans which have been coated with nonstick cooking spray so they are in a single layer. Bake, uncovered, at 450 F for 25-30 minutes or until potatoes are tender, stirring every 10 minutes.
In a small bowl, combine the vinegar, mustard, sugar, pepper and remaining oil until smooth. of skins and mash into vinegar mixture (discard skins) . Pour over potatoes and toss to coat. Sprinkle with onions. Serves 8.
Baked Stuffed Potatoes
6 baking potatoes
1/4 C. liquid margarine
1 Tbsp. minced onion
1 C. low fat yogurt
paprika to taste
pepper to taste
2 Tbsp. cheese cracker crumbs
Bake the potatoes until tender. Split lengthwise and scoop the potatoes out of the shells. While still hot, whip the potatoes with the margarine, yogurt and seasonings. Spoon the mixture back into the halved potato shells. Sprinkle the tops with cracker crumbs. Return to the oven and back at 350 degrees for an additional 10 minutes. Serves 6.
