Potatoes, times three

The potato is a very versatile tuber, and, with Jamie’s insistence that we have a starch (as well as vegetables) with nearly every meal, it has become a staple in our diet.

We eat potatoes mashed and drizzled with gravy, baked and slathered with sour cream, and cut in to French fries of all shapes and sizes.

And while many of our recipes negate the fact that potatoes are naturally fat-free and low in cholesterol, we justify the following recipes by noting that potatoes have other nutritional components as well: no matter how you prepare them, they are high in vitamin C and potassium and are a good source of both vitamin B6 and dietary fiber.

So dig in to these potato dishes today – and don’t let any feelings of guilt overshadow their terrific taste.

—

These twice-baked potatoes, which can be served individually or as a casserole, are an oft-requested side dish when relatives come to visit. While we prefer the original, high-fat version, you can cut the calories by substituting turkey bacon and low-fat or fat-free sour cream and cheese. Also, if you like to spice things up a bit, add a diced jalapeño or two before returning the potatoes to the oven for their second baking.

Twice-baked potatoes

4 large baking potatoes, washed and dried

Olive oil

Kosher salt

½ pound bacon

8-ounce container sour cream

1 package shredded Mexican cheese

1 bunch green onions, chopped

Preheat oven to 400 degrees.

Using a knife, make four 1-inch slits in the top of each potato. Lightly coat each potato with olive oil and sprinkle with kosher salt. Individually wrap in aluminum foil and bake for 1 hour. Remove from oven. (Note: Stop at this point and you have plain baked potatoes with a wonderfully salty skin.) Reduce heat to 350 degrees.

Unwrap potatoes, and allow to cool. Meanwhile, cook the bacon until crisp, then cool and crumble.

To prepare as individual servings: Halve each potato lengthwise. Put top half of each potato (including skin, for added texture) into a large mixing bowl, and hollow out the bottom of each potato, leaving approximately ¼ inch of potato along the sides for stability. In the bowl, combine potatoes, potato skins and sour cream using a hand held potato masher or electric mixture (we prefer the hand held masher as it adds more texture to the dish). Stir in crumbled bacon, Mexican cheese and green onions. Spoon an even amount of potato mixture into each of the four skins. Bake in a 350-degree oven for 20-30 minutes, or until cheese is melted and filling is slightly browned on top.

To prepare as a casserole: Remove skins from potatoes, reserving half (using all of the skins will make the casserole too salty). In a large mixing bowl, combine potatoes, potato skins and sour cream using a hand held potato masher or electric mixer (we prefer the hand held masher as it adds more texture to the dish). Stir in crumbled bacon, Mexican cheese and green onions. Spread potato mixture into an ungreased 13-by-9-inch baking pan and bake in a 350-degree oven for 20-30 minutes, or until cheese is melted and casserole is slightly browned on top.

—

After receiving a rosemary bush as a gift when we moved into our home a few years ago, we became hooked on fresh herbs. In addition to “Rosy,” who has blossomed from a three-spring plant into a full-blown bush, we now grow two varieties each of basil and oregano, three varieties of thyme, garlic chives, sage, mint and whatever else tempts our taste buds from season to season. This recipe uses two of our favorite herbs – thyme and rosemary – and turns tender red potatoes into a fabulously fresh side dish.

Herbed red potatoes

6 to 8 red potatoes, cut into 1 ½- to 2-inch cubes

1 cup chopped onion (optional, but adds a nice sweetness to the dish)

6 to 8 cloves garlic

1 tablespoon fresh thyme

1 tablespoon fresh rosemary

1 teaspoon kosher salt

1 teaspoon pepper

¼ cup olive oil

1 tablespoon balsamic vinegar

Preheat oven to 400 degrees.

Using a small food processor, chop garlic, thyme and rosemary.

Combine garlic, herbs, salt and pepper in a one-gallon plastic bag. Add potatoes and onions (if using), then pour in olive oil and balsamic vinegar. Seal bag and shake until potatoes are covered in herb mixture.

Spread potatoes into ungreased 13-by-9-inch baking pan. Bake, stirring every 15 minutes to ensure even cooking, until golden brown and slightly crispy on the outside, approximately 1 hour.

—

We have tried a number of recipes for baked French fries but never came across one that made us consider turning our backs on the deep fryer – until a few weeks ago.

Created by Irene Marshall of Nampa, Idaho, this recipe for Chili-Seasoned Potato Wedges makes thick “fries” that are both crisp and nicely spiced. And they were even better as leftovers (reheated in the oven, not the microwave), as the flavors seemed to have melded further.

A quick hint: This recipe only uses 1 tablespoon of onion soup mix, which is quite a bit less than comes in a typical packet. Save the leftover mix in a plastic baggie or other small container because you will want to make these again.

Chili-Seasoned Potato Wedges

1 tablespoon onion soup mix

1 tablespoon chili powder

¼ teaspoon salt

1/4 teaspoon garlic powder

¼ teaspoon pepper

4 large baking potatoes

2 tablespoons vegetable oil

In a large, resealable plastic bag, combine the soup mix, chili powder, salt, garlic powder and pepper. Cut each potato into eight wedges, place in the bag and shake to coat.

Arrange in a single layer in a greased 15-by-10-by-1-inch baking pan. Drizzle with oil. Bake, uncovered, at 425 degrees for 20 minutes. Turn; bake 15-20 minutes longer or until crisp. Yield: 8 servings.

Source: Country Woman magazine, September/October 2005.