By Liz Conant
Have you ever wondered what to do with fingerling potatoes? Wonder no more because Katie Cavuto Boyle, RD, will show you how to select fingerlings at the grocery store and how to prepare a delicious dish using these finger-shaped potatoes in our potato types video series. Visit the Potato Goodness YouTube Channel to view the entire series.
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By Liz Conant
If you’re on a gluten-free diet (or even if you’re not!) GFreeLife.com is one of our favorite blogs to check out for recipe ideas. We’ve been working with Jennifer Cafferty, founder of GFreeLife.com and the Gluten-Free Expo, to help us with our new gluten-free recipe database on PotatoGoodness.com, and she’s been learning more about incorporating potatoes into a gluten free diet in the process!
Some of the gluten-free USPB potato recipes that Jen has shared on her blog are:
By Liz Conant
Well, according to Yahoo! Shine.com, potato salad is the healthier pick! The article pits two summer BBQ side dish favorites against one another and concludes:
“Although classic potato salad is usually lower in calories than pasta salad (about 360 per cup), the mayonnaise keeps the saturated-fat content high (it typically has 17 grams of fat and 3 grams of saturated fat). But potato salad has one advantage over pasta salad—it’s almost all vegetable. Potatoes actually have many redeeming health qualities: they’re a good source of potassium and vitamin C and naturally deliver some fiber (especially when you keep the skin on) and protein.”
To have your potato salad without the saturated fat in mayonnaise, try our Quick & Healthy versions. We guarantee, you won’t miss the mayo!
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By Liz Conant
Have you checked out our new gluten-free recipe collection on PotatoGoodness.com? Simply click on the button on the homepage to view the gluten-free recipe collection and you’ll find nearly 100 recipes that are either already gluten-free, or can be made gluten-free with just a few small tweaks. In addition to our brand-new recipe for Quick & Healthy Gluten-Free Potato Lasagna, you can find recipes like Red, White & Blue Potato Salad (perfect for Fourth of July!) and Phil’s Salmon Potato Hash in the gluten-free database. Here’s one of our favorite gluten-free recipes for Potato Nachos – enjoy!
POTATO NACHOS
Ingredients:
1 1/2 pounds russet potatoes
1 1/2 tablespoons vegetable oil
1/2 teaspoon garlic salt
1 teaspoon Mexican seasoning blend (make sure seasoning is gluten-free)
1 cup Mexican blend shredded cheese (use gluten-free cheese)
1/4 cup rinsed and drained canned black beans
1/4 cup diced tomatoes
1/4 cup sliced black olives
1/4 cup sliced green onions
3 tablespoons canned diced green chiles
Salsa, guacamole and sour cream (optional)
Directions
1. Preheat oven to 425 degrees. Scrub potatoes and cut into 1/2-inch thick wedges.
2. Place potatoes into a medium size bowl with the oil, garlic salt and Mexican seasoning. Stir well to coat potatoes with oil and seasonings.
3. Transfer to a large baking sheet and spread into a single layer. Bake for 25 to 30 minutes, stirring several times, until crisp and golden brown.
4. Top with cheese, beans, tomatoes, olives, onions and chiles.
5. Bake for 5 minutes more to melt cheese.
6. Serve with salsa, guacamole and sour cream.
Nutrition: Cal: 308 Chol: 32mg Sodium: 659mg Fat: 16g Vitamin C 37mg Potassium: 913mg Carb: 35g Fiber: 5g Protein: 13g
By Liz Conant
Have you heard about the new USDA MyPlate icon which is replacing the Food Pyramid? MyPlate recommends that half the plate contain fruits and vegetables - and potatoes are mentioned multiple times in sample MyPlate menus. Potatoes are also identified as a vegetable which contributes to the critical need for more potassium in the diets of Americans (did you know a medium-size, 5.3 ounce potato has more potassium than a banana?)
What does this mean for you? It means there is plenty of room on your plate for potatoes and other vegetables too. Remember that potatoes are a nutritious and economic vegetable solution – one medium-size (5.3 ounce) skin-on potato contains just 110 calories per serving, provides almost half the daily value of vitamin C (45 percent), and contains no fat, sodium or cholesterol, contributing significantly to healthy American mealtimes.
