Potato Cannoli Recipes

Ingredients:

• 1 8 to 10-ounce peeled potato
• 10 teaspoons melted butter or margarine

Potato Cannoli • Yield: 4 servings
Ingredients:

• 1 8 to 10-ounce peeled potato
• 10 teaspoons melted butter or margarine

Potato Cannoli Nutrition Facts:
• Diet:
• Calories: 24.32
• Fat: 38.53
• Carbs: 11.15
• Protein: 4.27
• Cholesterol: 33.89
• Calcium: 3.43
• Sodium: 0.70

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Potato and Root Vegetable Mashers Recipes

Ingredients:

• 4 cups (1-inch) cubed Yukon gold or baking potato (about 1 1/2 pounds)
• 2 cups cubed peeled turnip
• 2 cups cubed peeled sweet potato
• 2 tablespoons butter
• 1/3 cup light sour cream
• 1/4 cup 1% low-fat milk
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Potato and Root Vegetable Mashers • Yield: 6 servings
Ingredients:

• 4 cups (1-inch) cubed Yukon gold or baking potato (about 1 1/2 pounds)
• 2 cups cubed peeled turnip
• 2 cups cubed peeled sweet potato
• 2 tablespoons butter
• 1/3 cup light sour cream
• 1/4 cup 1% low-fat milk
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Potato and Root Vegetable Mashers Nutrition Facts:
• Diet:
• Calories: 58.09
• Fat: 32.80
• Carbs: 66.11
• Protein: 25.36
• Cholesterol: 30.31
• Calcium: 43.64
• Sodium: 67.41

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Pizza baked potato Recipes

This budget-friendly supper combines two favourites in one dish. Top your jacket spuds with cheese, tomato, pepperoni and basil

Ingredients:

• 4 baking potato
• 1 tbsp olive oil
• ½ red onion, finely chopped
• 1 garlic clove, crushed
• 60g pack sliced pepperoni, torn
• 400g can chopped tomato
• ½ small pack basil leaves, shredded
• 100g grated mozzarella

Instructions:

1. Heat oven to 200C/180C fan/gas 6. Scrub the potatoes and dry well, then prick several times with a fork. Bake directly on the oven shelf for 1-1½ hrs, until they feel soft. If you are short of time, prick each potato with a fork, wrap in a sheet of kitchen paper and microwave on High for 8-10 mins until soft inside.
2. While the potatoes cook, heat the oil in a small pan and sauté the onion for 5 mins to soften. Stir in the garlic and pepperoni, and cook for 1-2 mins, then add the chopped tomatoes. Bring to the boil, then simmer for 5 mins. Season and stir in half the basil. Spoon over the split potatoes and top each one with a good handful of cheese and the rest of the basil.

Pizza baked potato • Yield: 4 servings
Ingredients:

• 4 baking potato
• 1 tbsp olive oil
• ½ red onion, finely chopped
• 1 garlic clove, crushed
• 60g pack sliced pepperoni, torn
• 400g can chopped tomato
• ½ small pack basil leaves, shredded
• 100g grated mozzarella

Pizza baked potato Nutrition Facts:
• Diet: Balanced
• Calories: 79.17
• Fat: 63.81
• Carbs: 66.65
• Protein: 60.92
• Cholesterol: 47.33
• Calcium: 79.80
• Sodium: 91.50

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Potato Wedge Tortilla Recipes

This vegetarian tortilla tastes great hot out of the pan but just as good served cold in a sarnie – ideal budget student grub

Ingredients:

• 1 small onion , halved and sliced
• 1 red pepper , seeded and cut into chunks
• handful of grated cheddar , preferably mature
• 1 large potato
• 1.0 tbsp sunflower oil
• 6 eggs

Instructions:

1. Cut the potato into 8 wedges, don’t bother to peel it. Heat the oil in a non-stick frying pan. Add the wedges and fry gently for about 15-20 minutes, turning occasionally until golden and cooked through (they will cook more quickly if you put a lid on the pan). Scoop the potato out of the pan, add the onion and fry until it is soft and golden. Now add the red pepper and cook until softened. Tip the potatoes back in the pan.
2. In a bowl, beat the eggs together with plenty of seasoning, then pour over the potato, pepper and onion. Keep pushing the egg mix around in the pan to make space for the uncooked egg to flow into.
3. When the egg looks quite set, throw the grated cheese over and slide the pan under a hot grill for a few minutes until the cheese is golden and bubbly. Cut into wedges and dish up (salad is good with this, baked beans are even better).

Potato Wedge Tortilla • Yield: 2 servings
Ingredients:

• 1 small onion , halved and sliced
• 1 red pepper , seeded and cut into chunks
• handful of grated cheddar , preferably mature
• 1 large potato
• 1.0 tbsp sunflower oil
• 6 eggs

Potato Wedge Tortilla Nutrition Facts:
• Diet:
• Calories: 48.14
• Fat: 49.27
• Carbs: 26.81
• Protein: 49.18
• Cholesterol: 330.35
• Calcium: 42.03
• Sodium: 24.73

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Potato-Crusted Pizza Recipes

Ingredients:

• 1 tablespoon olive oil
• 1 (30-oz.) package frozen seasoned shredded potato rounds
• 1 (28-oz.) can diced tomatoes, drained
• 1 (1-oz.) package fresh basil, torn
• 2 cups (8 oz.) shredded pizza cheese blend

Potato-Crusted Pizza • Yield: 6 servings
Ingredients:

• 1 tablespoon olive oil
• 1 (30-oz.) package frozen seasoned shredded potato rounds
• 1 (28-oz.) can diced tomatoes, drained
• 1 (1-oz.) package fresh basil, torn
• 2 cups (8 oz.) shredded pizza cheese blend

Potato-Crusted Pizza Nutrition Facts:
• Diet:
• Calories: 98.98
• Fat: 105.72
• Carbs: 60.13
• Protein: 87.81
• Cholesterol: 89.76
• Calcium: 219.63
• Sodium: 76.33

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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The Baked Potato Recipes

Ingredients:

• 1 large russet potato (If it looks like Mr. Potato Head®, you've got the right one.)
• Canola oil to coat
• Kosher salt
• Optional toppings, such as butter, sour cream, shredded Cheddar and/or scallions

The Baked Potato • Yield: 1 servings
Ingredients:

• 1 large russet potato (If it looks like Mr. Potato Head®, you've got the right one.)
• Canola oil to coat
• Kosher salt
• Optional toppings, such as butter, sour cream, shredded Cheddar and/or scallions

The Baked Potato Nutrition Facts:
• Diet:
• Calories: 18.59
• Fat: 9.38
• Carbs: 22.23
• Protein: 7.94
• Cholesterol: 3.60
• Calcium: 4.97
• Sodium: 36.55

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Sweet Potato Broth Recipes

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, sliced
• 3 celery ribs, chopped
• 1 carrot, chopped
• 1 large sweet potato, peeled and quartered
• 5 whole cloves
• Kosher salt
• Freshly ground black pepper
• 6 cups water

Sweet Potato Broth • Yield: 2 servings
Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, sliced
• 3 celery ribs, chopped
• 1 carrot, chopped
• 1 large sweet potato, peeled and quartered
• 5 whole cloves
• Kosher salt
• Freshly ground black pepper
• 6 cups water

Sweet Potato Broth Nutrition Facts:
• Diet:
• Calories: 0.97
• Fat: 1.11
• Carbs: 0.75
• Protein: 0.23
• Cholesterol: 0.00
• Calcium: 4.33
• Sodium: 9.78

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Two-Potato Latkes Recipes

Ingredients:

• 2 tablespoons olive oil
• 1/4 cup grated fresh onion
• 1 pound shredded peeled baking potato
• 1/2 pound shredded peeled sweet potato
• 1/2 cup all-purpose flour (about 2 1/4 ounces)
• 1/3 cup finely chopped green onions
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 1 large egg, lightly beaten
• Cooking spray
• Green onion strips (optional)

Two-Potato Latkes • Yield: 4 servings
Ingredients:

• 2 tablespoons olive oil
• 1/4 cup grated fresh onion
• 1 pound shredded peeled baking potato
• 1/2 pound shredded peeled sweet potato
• 1/2 cup all-purpose flour (about 2 1/4 ounces)
• 1/3 cup finely chopped green onions
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 1 large egg, lightly beaten
• Cooking spray
• Green onion strips (optional)

Two-Potato Latkes Nutrition Facts:
• Diet:
• Calories: 61.59
• Fat: 42.83
• Carbs: 62.62
• Protein: 27.74
• Cholesterol: 62.00
• Calcium: 21.75
• Sodium: 58.35

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Chorizo, potato & cheese omelette Recipes

Whisk up your eggs with Spanish sausage and potato to make a decadent omelette lunch for one

Ingredients:

• 1 small potato, cut into 2cm dice
• 1 tsp olive oil
• 50g chorizo, chopped
• 2-3 eggs
• chopped parsley
• 25g grated cheddar

Instructions:

1. Cook the potato in boiling water for 8-10 mins or until tender. Drain and allow to steam-dry. Heat oil in an omelette pan, add chorizo and cook for 2 mins. Add the potato and cook for a further 5 mins until the potato starts to crisp. Spoon pan contents out, wipe pan and cook a 2 or 3-egg omelette in the same pan. When almost cooked, scatter with the chorizo and potato, parsley and cheese. Fold the omelette in the pan and cook for 1 min more to melt the cheese.

Chorizo, potato & cheese omelette • Yield: 1 servings
Ingredients:

• 1 small potato, cut into 2cm dice
• 1 tsp olive oil
• 50g chorizo, chopped
• 2-3 eggs
• chopped parsley
• 25g grated cheddar

Chorizo, potato & cheese omelette Nutrition Facts:
• Diet:
• Calories: 32.73
• Fat: 42.49
• Carbs: 10.65
• Protein: 35.10
• Cholesterol: 156.47
• Calcium: 25.83
• Sodium: 39.31

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Japanese Potato Cake Recipes

Soft and sticky texture, one of my favourite snacks since I was a child.

Ingredients:

• 2 tbsp brown sugar
• 1 small garlic clove, crushed
• 1/2 tsp salt (for boiling water)
• 4 medium fluffy potatoes(about 650g), peel and diced into even-sized pieces
• (For the sauce)
• 60 ml water
• 10 tbsp corn or potato starch
• 2 tbsp light soy sauce
• 20 g butter for frying the cakes

Instructions:

1. Prepare the sauce: mix all the ingredients in a small cup and set aside. Cook the potatoes in a large pan of boiling salted water until very tender. Drain thoroughly, then return to the pan while still hot and mash quickly till smooth.
2. Add the corn or potato flour to the mush and mix well using your clean hand until no lumps remain. (if the mushed potato is too hot to touch, wait till it cools a little)
3. Divide the mixture into about 15 -18 portions (each weight is about 40g), shape each one into a round-flat see photo.
4. Melt the butter in a large frying pan, with medium heat, fry both sides of the cakes until slightly burned and nicely coloured.
5. Pour the sauce over the pan, reduce the sauce to make a little thick and gently turn the cake into the sauce to cover – Serve hot.

Japanese Potato Cake • Yield: 4 servings
Ingredients:

• 2 tbsp brown sugar
• 1 small garlic clove, crushed
• 1/2 tsp salt (for boiling water)
• 4 medium fluffy potatoes(about 650g), peel and diced into even-sized pieces
• (For the sauce)
• 60 ml water
• 10 tbsp corn or potato starch
• 2 tbsp light soy sauce
• 20 g butter for frying the cakes

Japanese Potato Cake Nutrition Facts:
• Diet:
• Calories: 45.60
• Fat: 16.80
• Carbs: 59.43
• Protein: 12.96
• Cholesterol: 14.33
• Calcium: 9.49
• Sodium: 83.21

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Potato Parsnip Purée Recipes

Ingredients:

• 2 pounds parsnips, peeled and cut into 1-inch pieces
• 2 pounds russet (baking) potatoes, peeled and cut into 2-inch pieces
• 1 tablespoon plus 1/2 teaspoon salt
• 1 cup heavy cream
• 1/2 stick (1/4 cup) unsalted butter
• 1/4 teaspoon black pepper
• a potato ricer or a food mill fitted with medium disk

Instructions:

1. Cover parsnips and potatoes with cold water by 1 inch in a 6- to 8-quart pot, then add 1tablespoon salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.
2. Meanwhile, bring cream, butter, pepper, and remaining 1/2 teaspoon salt to a simmer in 4-quart heavy pot over moderate heat.
3. Drain vegetables in a colander. Force warm vegetables through ricer into cream mixture, then stir to combine well.

Potato Parsnip Purée • Yield: 10 servings
Ingredients:

• 2 pounds parsnips, peeled and cut into 1-inch pieces
• 2 pounds russet (baking) potatoes, peeled and cut into 2-inch pieces
• 1 tablespoon plus 1/2 teaspoon salt
• 1 cup heavy cream
• 1/2 stick (1/4 cup) unsalted butter
• 1/4 teaspoon black pepper
• a potato ricer or a food mill fitted with medium disk

Potato Parsnip Purée Nutrition Facts:
• Diet:
• Calories: 138.64
• Fat: 137.84
• Carbs: 122.01
• Protein: 38.95
• Cholesterol: 149.36
• Calcium: 63.57
• Sodium: 225.07

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Spiced Potato Wedges Recipes

These are a lovely accompaniment to, say, a soup and great for dunking

Ingredients:

• For the dip
• 1.0kg red-skinned potato , such as Desiree
• 1.0 tbsp Dijon mustard
• 5.0 tbsp mayonnaise
• 1.0 tsp clear honey
• 1.0 tbsp tandoori curry powder or jerk seasoning
• 25.0g butter , melted

Instructions:

1. Make the dip. Ripple the mustard and honey through the mayonnaise in a small bowl. Cover and chill.
2. Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut each potato into eight wedges, then cook in boiling salted water for 5 minutes.
3. In a large bowl, mix the butter and spice with a little seasoning. Drain the potatoes, then add to the bowl and shake. Transfer to two baking sheets and bake for 20-25 minutes, turning occasionally, until crisp and browned. Serve hot, with the dip.

Spiced Potato Wedges • Yield: 6 servings
Ingredients:

• For the dip
• 1.0kg red-skinned potato , such as Desiree
• 1.0 tbsp Dijon mustard
• 5.0 tbsp mayonnaise
• 1.0 tsp clear honey
• 1.0 tbsp tandoori curry powder or jerk seasoning
• 25.0g butter , melted

Spiced Potato Wedges Nutrition Facts:
• Diet:
• Calories: 74.66
• Fat: 77.61
• Carbs: 61.44
• Protein: 21.44
• Cholesterol: 27.30
• Calcium: 18.01
• Sodium: 27.19

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Sweet Potato Dumplings Recipes

Ingredients:

• 2 medium-size baking potatoes (about 3/4 lb.)
• 1 large sweet potato (about 1/2 lb.)
• 1/4 cup freshly grated Parmesan cheese
• 1 large egg
• 1/2 teaspoon chopped fresh rosemary
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup all-purpose flour

Sweet Potato Dumplings • Yield: 48 servings
Ingredients:

• 2 medium-size baking potatoes (about 3/4 lb.)
• 1 large sweet potato (about 1/2 lb.)
• 1/4 cup freshly grated Parmesan cheese
• 1 large egg
• 1/2 teaspoon chopped fresh rosemary
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup all-purpose flour

Sweet Potato Dumplings Nutrition Facts:
• Diet:
• Calories: 39.45
• Fat: 15.30
• Carbs: 42.92
• Protein: 34.14
• Cholesterol: 70.43
• Calcium: 56.43
• Sodium: 48.21

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Sweet Potato Fettuccine Recipes

Ingredients:

• 1 large sweet potato (about 1 lb.)
• 3 tablespoons butter
• 1/2 cup Pecan Gremolata
• Garnish: fresh parsley sprigs

Sweet Potato Fettuccine • Yield: 4 servings
Ingredients:

• 1 large sweet potato (about 1 lb.)
• 3 tablespoons butter
• 1/2 cup Pecan Gremolata
• Garnish: fresh parsley sprigs

Sweet Potato Fettuccine Nutrition Facts:
• Diet:
• Calories: 46.44
• Fat: 70.35
• Carbs: 24.22
• Protein: 10.06
• Cholesterol: 30.53
• Calcium: 14.42
• Sodium: 7.70

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Buttermilk Potato Bread Recipes

Before you embark on bread making, buy an instant read thermometer. All bread is done at 200 degrees.

Ingredients:

• 1 small russet potato
• 1 tbsp dry yeast
• 1 tbsp sugar
• ½ cup buttermilk
• 1 tbsp melted butter
• 2 tsp salt
• 1 tsp fresh dill, minced
• 3 to 3½ cups of all purpose flour

Instructions:

1. Peel potato and cut into large pieces. Place in a saucepan, cover with water, bring to a boil and cook until soft. Drain and reserve the liquid. Mash potato and set aside.
2. Cool 1 cup of the potato water to 100 degrees and then add the yeast. Proof for about 10 minutes.
3. Combine mashed potato, sugar, buttermilk, butter, salt, dill and yeast mixture.
4. Slowly add the flour and knead to produce a smooth, springy dough. This may be 2½ cups of flour… it may be 4 … it depends on where you are, so just go by feel. You want a TACKY dough, not a dry dough and not a sticky dough.
5. Place dough in a greased bowl. Cover and let rise in a warm place until doubled in volume.
6. Preheat the oven to 350 degrees.
7. Shape the dough into either a loaf pan or rolls (be sure to cut the top of the roll with a pair of scissors so they don't explode in the oven).
8. Bake until the internal temperature reads 200 degrees.
9. Enjoy!

Buttermilk Potato Bread • Yield: 6 servings
Ingredients:

• 1 small russet potato
• 1 tbsp dry yeast
• 1 tbsp sugar
• ½ cup buttermilk
• 1 tbsp melted butter
• 2 tsp salt
• 1 tsp fresh dill, minced
• 3 to 3½ cups of all purpose flour

Buttermilk Potato Bread Nutrition Facts:
• Diet: Low-Fat
• Calories: 92.57
• Fat: 17.63
• Carbs: 121.35
• Protein: 54.64
• Cholesterol: 11.81
• Calcium: 23.36
• Sodium: 71.47

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Basic "Baked" Potato Recipes

Ingredients:

• 1 (8-oz.) russet potato
• 1/4 teaspoon olive oil

Basic “Baked” Potato • Yield: 1 servings
Ingredients:

• 1 (8-oz.) russet potato
• 1/4 teaspoon olive oil

Basic “Baked” Potato Nutrition Facts:
• Diet: Low-Fat
• Calories: 7.22
• Fat: 1.26
• Carbs: 10.25
• Protein: 3.64
• Cholesterol: 0.00
• Calcium: 2.21
• Sodium: 0.36

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source