Crazy over potatoes!

Potatoes yellow with flower on sacking

Americans love potatoes — sliced, diced, fried, baked, battered, au Gratin, scalloped — and why not? Of course, they get a bad rap for not being the healthiest choice, but that’s only when you add a half pound of butter and a handful of cheese onto one potato.

According to the FDA, potatoes are an excellent source of vitamin C, a good source of potassium and vitamin B6. They’re free of gluten, fat, sodium and cholesterol, and most are only 110 calories per serving.

We discovered a great recipe site, Potatoes USAthat gives information about potatoes along with recipes. Here are two that we found interesting.

Potato Edamame Veggie Burger

  • 1 pound petite yellow potatoes, roughly chopped (about 2 ¼ cups)
  • 1/8 teaspoon kosher or sea salt
  • 1/2 cup cooked edamame
  • 2 tablespoons grated parmesan cheese
  • 1 egg
  • 1 garlic clove, minced
  • 4 tablespoons whole wheat breadcrumbs or panko
  • 1 tablespoon olive oil
  • 4 whole-grain hamburger rolls
  • Optional toppings: tomato, lettuce, avocado
  1. Place potatoes and salt in a large pot. Cover potatoes with cold water and bring to a boil. Once boiling, reduce from medium heat to a simmer. Cook for about 8 minutes or until the potatoes are fork tender. Drain and add the potatoes back into the pot. Set aside and cool down for 5 minutes.
  2. Add potatoes and edamame to a large bowl. Mash with a potato masher (it’s ok if the edamame isn’t completely mashed and that there are some potato chunks. Mix in parmesan cheese, egg and garlic. Stir well or use your hands to incorporate. Mix in breadcrumbs.
  3. Form 4 large patties (about 3 1/2-inches in diameter.) Chill in the refrigerator for 15 minutes.
  4. Add oil to a large skillet over medium heat. Fry for 5 minutes per side or until golden brown. Serve in hamburger buns and toppings as you wish.

Grilled Lemony Dill Potato Salad

For potatoes:

  • 2 pounds yellow potatoes, sliced into approximate ¼ inch rounds
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder

Dressing:

  • 2 tablespoons olive oil
  • 3 tablespoons fresh dill, tightly packed and chopped
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons fresh lemon zest
  1. Preheat grill to medium heat.
  2. In a large bowl, toss potatoes with olive oil, salt, black pepper, garlic powder, and onion powder. Place in a large grill basket (flat bottomed works best) or grill pan, and place the grill basket on a preheated grill.
  3. Grill for 8-10 minutes, or until bottom sides of potatoes start to brown. Carefully stir potatoes to flip sides. Grill for an additional 8-10 minutes, or until golden and tender. Remove from heat.
  4. While potatoes are grilling, prepare the dressing. In a large heat-safe bowl, whisk together olive oil, fresh dill, lemon juice. lemon zest, and salt.
  5. Add grilled potatoes to the dressing and gently toss to coat. Top with additional lemon zest (optional) and serve.

Come on down and grab some potatoes! We’re open Monday through Saturday from 8 a.m. to 6 p.m., and Sunday from 10 a.m. to 4 p.m.