Recipes & More!

Here are a few of our favorite potato recipes courtesy of the US Potato Board. For an extensive catalogue of potato recipes, visit the US Potato board’s website: http://www.potatogoodness.com/potato-recipes

Try these out and let us know what you think!

The farms of eastern North Carolina are situated alongside saltwater sounds and freshwater river beds. These locations ensure the soils are well nourished, the rainfall is ample, and the temperatures are moderate. These advantages combine to provide near perfect conditions for certain varieties of  white, red, and yellow potatoes.
Cheddar Red Scalloped Potatoes

  • Yield: 6
  • Prep time: 20 Minutes
  • Cook Time: 4

Sliced red potatoes are smothered in a rich white cheddar sauce and baked with a crispy buttery topping to make this delicious scalloped potato recipe.

Ingredients

  • 1 lbs small red potatoes, thinly sliced
  • 1 small onion, thinly sliced
  • 1 clove garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons gluten free flour
  • 1¼ cup milk
  • 1 cup shredded sharp white cheddar
  • ¼ cup shredded parmesan
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon Italian seasoning

For the Topping

  • 2 tablespoons butter, melted
  • ½ cup gluten free bread crumbs
  • ½ teaspoon Italian seasoning

Preparation

  1. Preheat oven to 400°F
  2. In a small sauce pan melt butter over medium heat and blend in flour, let the mixture brown for about 2 minutes, stirring continuously. Slowly pour milk and whisk as the mixture thickens. Add cheddar, parmesan and seasonings.
  3. Continue to stir mixture as it thickens.
  4. Place a half of the sliced potatoes, sliced onion and minced garlic in a lightly greased large cast iron skillet one quart casserole dish.
  5. Pour half of cheese sauce over potatoes.
  6. Repeat with second layer of potatoes and cheese sauce.
  7. In a small bowl combine the melted butter, bread crumbs and Italian seasoning and sprinkle over the scalloped potatoes
  8. Bake 40 minutes.

Makes 6 servings.

Calories: 270 Fat: 16g  Cholesterol: 45mg  Sodium: 370mg  Fiber: 2g  Protein: 10g  Sugars: 4mg  Carbohydrates: 24g

Recipe courtesy of US Potato Board

Bombay Potato Curry

Bombay Potato Curry

  • Yield: 4
  • Ready Time: 

If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.

Ingredients

  • 1 lb. small red potatoes, cut in half
  • 1 tablespoon vegetable oil
  • 1 cup sliced onion
  • 2 tablespoons curry powder
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 2 tablsppons mango chutney

Preparation

  1. Place potatoes in a saucepan and cover with cold water.
  2. Bring to a boil, reduce heat and simmer 15-20 minutes or until potatoes are tender. Drain.
  3. In a skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until it starts to brown.
  4. Stir in curry powder and cook for 1 minute.
  5. Add potatoes, tomatoes and chutney; bring to a simmer and cook, covered, for 5 minutes.

Calories: 161  Fat: 4.5 g   Sodium: 527mg  Fiber: 3.7g  Protein: 2.6g  Potassium: 580mg

Recipe courtesy of US Potato Board

Cajun Shrimp Potato Chowder

Cajun Shrimp Potato Chowder

  • Yield: 6
  • Ready Time: 

 

Ingredients

  • 1 teaspoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1 1/2 pounds cubed red potatoes
  • 2 cups reduced sodium chicken broth
  • 1 teaspoon garlic powder
  • 3/4 teaspoon dry mustard
  • 1/2 teaspoon each: paprika and salt
  • 1 pound medium shrimp
  • 2 cups 2% milk
  • 2 tablespoons flour
  • 1 1/2 cups chopped fresh spinach

This creamy full-flavored soup is as perfect for company as it is for the family. If you make the chowder ahead, reheat, then add the spinach just before serving.

Preparation

1. Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper, saute 5 minutes. Add potato, chicken broth and seasonings; bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until potatoes are tender.

2. Gradually add milk to flour, whisking until smooth. Add to soup, stirring well. Cook 10 minutes over medium low heat or until thickened. Add shrimp and spinach and cook for several minutes more until spinach is wilted. Makes 6 servings.

Calories: 198 Fat: 7g  Cholesterol: 183mg  Sodium: 602mg  Vitamin C: 80%  Fiber: 4g  Protein: 18g  Potassium: 1530mg

Recipe courtesy of US Potato Board

Marcellas Blue Ribbon Potato Salad

Ingredients

  •  2 medium tomatoes, cut in 3/4-inch cubes
  •  1 2/3 pounds (5 medium) potatoes, peeled or unpeeled and cut into 3/4-inch cubes
  •  1/4 cup each olive oil and lemon juice
  •  1/4 cup chopped parsley
  •  2 cloves garlic, minced
  •  1 teaspoon each salt, paprika and ground cumin
  •  3/4 cup thinly sliced red onion

Preparation

In heavy 3-quart saucepan cook potatoes, covered, in 2 inches boiling water 10 to 12 minutes until just tender. Meanwhile, in large bowl whisk oil, juice, parsley, garlic, salt, paprika and cumin. Mix in tomatoes and onion. Drain potatoes thoroughly and add to bowl. Toss gently to coat completely. Serve warm or at room temperature.

Calories: 282 Fat: 14g  Sodium: 596mg  Fiber: 5g  Protein: 6g

Recipe courtesy of United States Potato Board

Potato and Vegetable Stacks
  • Yield: 1
  • Prep Time: 
  • Ready Time: 
  • Cook Time: 

Ingredients

  • 4 medium yellow flesh or white potatoes
  • 2 medium portobello mushrooms
  • 2 medium zucchini
  • 3 Roma tomatoes
  • 1 quarter of a yellow onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded Asiago cheese*
  • 1/2 cup Italian dressing*

Potato stacks are a sophisticated and fun appetizer or side dish.  If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.

Preparation

Cut a shallow slice from each potato to form a flat bottom for each stack. Cut each potato lengthwise into 3 slices. Scrape brown gills from the underside of the mushrooms with a knife and discard. Slice mushrooms, zucchini, tomatoes and onion into 1/4-inch-thick slices. Assemble potato stacks in this order in microwave-safe dish: bottom potato slice, 2 zucchini slices (do not overlap), 3 to 4 onion slices, 3 to 4 mushroom slices, salt and pepper, 1 tablespoon cheese, 1 teaspoon Italian dressing, middle potato slice, 2 tomato slices, 2 zucchini slices, salt and pepper, 1 tablespoon cheese, 1 teaspoon Italian dressing, top potato slice. Secure each stack with 2 toothpicks. Drizzle with remaining Italian dressing. Cover tightly with plastic wrap. Microwave on high for 16 minutes (cooking time may vary depending on your microwave) or until potatoes are done. Use oven mitts or tongs to remove from microwave. Remove plastic wrap carefully to prevent burns from steam.

Recipe courtesy of United States Potato Board