Category: Potatoes

Categories
Gluten-Free Potatoes Recipes Thanksgiving Vegan Vegetarian

Rosemary Garlic Potatoes

Rosemary Garlic Potatoes are so tasty and easy to make with just five ingredients!

Ingredients

  • 4-6 golden potatoes, peeled, diced
  • 1 Tbsp fresh rosemary, chopped
  • ½ tsp black pepper
  • 1/8 tsp salt
  • 1 Tbsp olive oil

Directions

  1. Wash, peel and dice the potatoes.
  2. Toss with olive oil, rosemary, pepper and salt.
  3. Spread in a single layer on a baking sheet and bake at 350 for 20 minutes, turning once. Broil for 3-5 minutes to brown.
Categories
Potatoes Recipes Squash Vegan Vegetarian

Yellow Squash and Potato Gratin

Enjoy the flavors of Fall with this Yellow Squash and Potato Gratin!

Ingredients

  • 1 yellow squash, peeled, sliced thin
  • 2-3 Russet potatoes, peeled, sliced thin
  • 1/8 tsp salt
  • ½ tsp black pepper
  • ¼ tsp oregano
  • 1 Tbsp of slivered almonds (optional)
  • 1/8 cup green/poblano peppers, thinly sliced
  • ¼ cup crumbled feta cheese
  • FOR THE BECHAMEL:
    • 2 Tbsps olive oil
    • 2 Tbsps all purpose flour
    • 1 ¼ cup soy milk
    • 1/8 tsp nutmeg
    • 1/8 tsp salt
    • ¼ pepper, freshly ground

Directions

  1. To make the béchamel, add oil and all purpose flour and whisk vigorously until it forms a roux and continue cooking for about 1-2 minutes.
  2. Take off the flame, add a little soy milk and stir to get a smooth paste. Then add the rest of the milk and whisk until smooth. Return to heat for about 3-5 minutes, stirring with a wooden spoon until the sauce thickens. Add nutmeg, salt and pepper. Stir in some feta till it melts.
  3. Layer the potatoes, overlapping at the bottom of a baking dish followed by a layer of squash. Sprinkle with salt, pepper and oregano. Continue layering one more time, topping with a layer of potatoes.
  4. Pour the béchamel over the potato and squash layers.
  5. Bake covered at 375F for 30 minutes. Bake uncovered at 350F for 20 minutes until squash and potatoes pierce easily with a knife. Top with slivered almonds (optional) and thin slices of green pepper or poblano. Broil for 5-7 to brown.
Categories
Asian Curry Gluten-Free Indian Potatoes Recipes Vegan Vegetarian

Potato and Spinach Koftas

Meatless meatballs couldn’t be tastier than these Potato and Spinach Koftas!

Ingredients

  • 2 russet potatoes, boiled, peeled, mashed
  • ¼ cup spinach, chopped
  • ½ cup chick pea flour (substitute: all purpose flour)
  • 1 cup tomato sauce (tomato-basil or marinara)
  • ½ tsp curry powder
  • ¼ tsp black pepper
  • 1/8 tsp salt
  • 2 Tbsp olive oil

Directions

  1. Mix the mashed potatoes, spinach, salt, pepper, curry powder, flour and mix well. Scoop out a spoonful and roll it into a ball-shaped kofta. Continue to do this till all the potato mix has been used.
  2. Place on a baking sheet, brush with olive oil and broil for 10 minutes till browned. Turn over the koftas and broil for another 5 minutes till they are browned all over.
  3. Warm a table spoon of olive oil in a pan and add the tomato sauce to it and heat through. Pour the sauce over the koftas and serve warm with rice or flat breads.
Categories
Potatoes Recipes Soup

Vegan Tuscan Soup

Try this Vegan Tuscan Soup for warm comfort on a cold day!

Ingredients

  • 2 russet potatoes with skins, cubed
  • ½ cup spinach, roughly chopped
  • 2 vegan sausages, sliced
  • ¼ cup onions, minced
  • ¼ cup celery, minced
  • 1 clove garlic, minced
  • ½ cup soy milk
  • 1 tsp Italian seasoning
  • 1/8 tsp salt
  • 1 tsp black pepper
  • 1 Tbsp olive oil
  • 2 cups water

Directions

  1. Sauté the onions and garlic for about a minute till soft. Add the celery and continue to sauté for about a minute.
  2. Add the potatoes, water, salt, pepper, Italian seasoning and boil for about 15 minutes till the potatoes are cooked.
  3. Remove half the potatoes and transfer the rest of the soup to a blender. Blend for a few seconds and pour it back in the soup pot.
  4. In the meanwhile, microwave the vegan sausages until they are cooked, slice and add them to the soup. Add ½ cup of soy milk and boil for about 3 minutes.
  5. Take off heat and add in spinach. Serve hot.

Categories
Potatoes Recipes

3-Ingredient Creole Fries

Try these easy and healthy 3-Ingredient Creole Fries that are baked not fried!

Ingredients

  • 2 russet potatoes, sliced length-wise
  • 1 Tbsp. olive oil
  • 1 Tbsp. creole seasoning

Directions

  1. Place the sliced russet potatoes in a single layer on a baking sheet.
  2. Drizzle with oil and sprinkle creole seasoning on top.
  3. Bake at 350F for 10 minutes. Remove from oven, flip over the potatoes to prevent sticking and broil for 5 minutes.
Categories
Cabbage Gluten-Free Potatoes Recipes Vegetarian

Cabbage Patties

Cabbage Patties can be eaten like burgers with condiments of your choice. Make it a meal with a salad!

Ingredients

  • 1/2 small cabbage, diced
  • 1 large potato, peeled and boiled
  • ¼ cup onions, diced
  • 2 Tbsps chick pea flour
  • 1 egg
  • 1 tsp cumin powder
  • 1 tsp cumin seeds
  • 1/8 tsp salt
  • 2 tsps. canola oil

Directions

  1. Warm the oil in a skillet and add the cumin seeds for about 30 seconds till it is aromatic.
  2. Add the onions and sauté for about a minute till it is soft. Add the cabbage and continue to sauté for 3-5 minutes till the cabbage is soft. Add a little water, cover and cook till the water evaporates and the cabbage softens. Sprinkle with salt. Remove from heat and set aside to cool
  3. Add potatoes to a mixing bowl and mash them. Add the cabbage- onion mixture, cumin powder, chick pea flour, egg and mix well.
  4. Form into patties and bake on a sheet pan at 350F for 20 minutes. Broil for a additional 3-5 minutes to brown.
Categories
Gluten-Free Potatoes Recipes Vegan Vegetarian

Easy Potato Skin Masala

Inspired by Indian street food, this Easy Potato Skin Masala is a fun, different way to eat your potatoes!

Ingredients

  • 4 Russset potatoes
  • 2 plum tomatoes, diced
  • ½ cup canned chick peas, drained and washed
  • 1/3 cup green onions, sliced
  • 1/3 cup cliantro, chopped
  • 1 tsp chaat masala
  • 1/8 tsp salt
  • 1 Tbsp olive oil

Directions

  1. Lightly grease the potatoes with some olive oil, prick them with a fork and bake at 425F for 40 minutes. Cool and slice in halves. Scoop out the potato in the middle leaving a thin layer of skin.
  2. Brush the potato skins with olive oil and bake at 350 for 10 minutes. Cool.
  3. Chop the scooped out potatoes. Mix with chick peas, diced tomatoes, salt, chaat masala and some of the green onions.
  4. Scoop them into the potato skins and sprinkle with remaining green onions and cilantro. Serve with sour cream or greek yogurt (optional).
Categories
Potatoes Recipes Salad Vegetarian

Easy Potato Salad

This classic potato salad makes a great side for your summer barbecue!

Ingredients

  • 3 potatoes boiled, cooled, cubed
  • 1 egg, hard boiled, diced
  • ¼ cup celery, finely chopped (optional)
  • ¼ cup dill pickle, finely chopped (or relish)
  • 1 Tbsp chives, finely chopped
  • 2 Tbsps apple cider vinegar
  • 2 Tbsps sour cream
  • 2 Tbsps mayonnaise
  • 1 tsp mustard
  • ½ tsp black pepper

Directions

  1. Mix the mustard, vinegar, sour cream, mayonnaise, and black pepper.
  2. Add the potatoes, pickle/relish, celery (optional), chives, parsley and mix well. Refrigerate and serve cold as a side for your barbecue.
Categories
Appetizer Asian Indian Potatoes Recipes

Potato Patties with Mint Chutney

Potato patties (aka aloo tikki) with Mint Chutney are a popular tea-time (tiffin) snack in India. Try them with tea or as an appetizer.

Ingredients

  • For the patties:
    • 3 Russet potatoes, boiled and mashed
    • 1 Tbsp curry powder
    • 1/4 cup peas, frozen, thawed
    • 1/4 cup bread crumbs (optional)
    • 1 Tbsp oil
    • 1/8 tsp salt
  • For the mint chutney
    • 1/2 cup mint leaves
    • 1 bunch cilantro
    • 1/2 inch slice ginger
    • 1/2 inch jalapeno
    • 15 peanuts (optional)
    • 2 Tbsps lime juice
    • 1/2 cup water
    • 1/8 tsp salt

Directions

  1. Mix the potatoes, breadcrumbs, curry powder, salt and peas and make into patties.
  2. Brush with oil and broil on each side for 10 minutes till golden brown.
  3. Place the mint leaves, cilantro, ginger, jalapeno and peanuts with a little water in a blender and grind to a smooth paste. Then mix in salt and lime juice.
  4. Serve the patties warm with the mint chutney.
Categories
Celery Corn Potatoes Recipes Vegan Vegetarian

Easy Corn Chowder

Chow down on chowder! This New England classic was recreated into a vegetarian Easy Corn Chowder that is nothing but delicious.

Ingredients

  • 2 medium potatoes, boiled, peeled, cubed
  • 1 cup corn, frozen
  • ½ cup celery, diced
  • 1 Tbsp butter
  • ½ tsp black pepper
  •  ½ cup soy milk
  • 1 cup water
  • 1/8  tsp salt
  • ¼ cup green onions, sliced (optional)

Directions

  1. Melt butter and sauté onions for about a minute till soft. Add celery, corn and continue to sauté for about 5 minutes till the vegetables are soft. Set aside half the vegetable mixture.
  2. Add soy milk, water, pepper, salt, 1 cubed potato to the vegetable mixture and boil for 5 minutes till the soup thickens.
  3. Cool for about 10 minutes and blend till smooth.
  4. Add the vegetable mixture that was set aside, and 1 cubed potato to the soup. Stir and serve hot. Sprinkle with green onions (optional).