Potato Recipes for the Backyard Vegetable Gardener
We like lots of different potato recipes and deciding on a favorite was basically impossible. Potatoes are good boiled, mashed, roasted, baked, grilled, fried or steamed. They are a staple in most American diets. Before we get to some of our favorite recipes, here is some nutritional information...
One large potato contains:
- 280 calories
- 30 mg sodium
- 7g protein
- 29mg vitamin C
- 45mg calcium
- 1600mg potassium
- 3mg iron
Here are some of our favorite potato recipes:
Potato and Shrimp Soup - a potato recipe that makes a rich and creamy soup
1/4 cup butter
1 medium onion, finely diced
2 carrots, finely diced
1/4 bell pepper, finely diced
2 tablespoon flour
8 large baking potatoes, peeled and chopped into 1/2 inch cubes
4 cups milk
1 cup half-and-half
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 pound raw shrimp, peeled, deveined and roughly chopped
Melt the butter in a large pot over medium heat. Add in the onion, carrots and bell pepper. Saute until they begin to soften. Whisk in the flour. Add the cubed potatoes and milk to the pot. Cover and simmer for 20 minutes, until the potatoes are soft and have begun to break down.
Add in the half-and-half, salt, ground black pepper and garlic powder and stir. Bring back to a simmer. After soup has begun to simmer, add in chopped shrimp and stir thoroughly. Simmer 4-5 minutes or until shrimp are done. Serve immediately.
Soup can be topped with bacon bits, cheese, chives, sour cream, croutons, fried onions, hot sauce, etc...
Au Gratin Mashed Potatoes - a potato recipe that combines two classic side dishes into a delicious masterpiece
3 pounds potatoes (red, yellow or white all work well)
1/2 cup unsalted butter
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2/3 cup half-and-half
1 cup cheddar cheese, shredded
1/2 cup parmesan cheese, grated
1/2 cup bread crumbs
Preheat oven to 400 degrees F.
Peel and quarter the potatoes. Cook in boiling water in a large pot 15-20 minutes or until tender. Drain and return potatoes to the pot. Turn off the heat and leave uncovered for 5 minutes so that some of the moisture will evaporate.
Transfer potatoes to a large bowl and mash. You can use a potato ricer or mash them by hand. Make sure there are no lumps.
Add in salt, pepper, garlic powder and cheddar cheese. Stir until cheese begins to melt and ingredients are combined. Add half-and-half to the potato mixture and stir together. Mixture should now be about the consistency of cookie dough.
Spoon potato mixture in a shallow baking dish.
In a separate bowl, combine Parmesan cheese and bread crumbs. Sprinkle bread crumb mixture over mashed potatoes.
Bake uncovered in oven for 20 minutes, or until heated through and bread crumbs have turned golden brown. This potato recipe should be served warm.
Ultimate Twice-Baked Potatoes - a potato recipe that makes a great alternative to traditional baked potatoes
2 tablespoons melted butter
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
5 tablespoon sour cream
3 tablespoon milk
1/4 cup butter, softened
2 tablespoons fresh chives
4 tablespoons bacon bits
1/2 cup cheddar cheese, shredded
Preheat oven to 425 degrees F.
Scrub potatoes with a brush until clean. Pat dry with a towel and use a fork to pierce top of potatoes. Brush melted butter on the outside of the potatoes and wrap individually in foil. Bake directly on oven rack for 1 hour.
Remove potatoes from oven and carefully remove the foil. Use a knife and cut a strip of skin from the top of each potato. Peel back the skin and use a spoon to scoop out most of the inside of the potato and put it in a bowl. Try not to tear the remaining skin. Reduce oven temperature to 350 degrees F.
Mash potato by hand or use a potato ricer. Add in salt, pepper, garlic powder, sour cream, milk and butter. Mix together thoroughly.
Spoon the mixture back into the potato skins and place them in a baking dish. Top the potatoes with chives, bacon bits and cheddar cheese. Bake stuffed potatoes for 15 minutes or until tops are golden brown. Serve immediately.
Loaded Spicy Potato Salad - a spicy potato salad loaded with veggies, good for picnics
3/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon rice wine vinegar
1 tablespoon dijon mustard
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon celery seed
1 teaspoon white sugar
3 pounds potatoes (red, white or yellow all work well)
5 eggs, hard boiled, cooled and chopped
1 stalk celery, finely diced
1/2 red onion, finely diced
1/2 bell pepper, diced
1/4 cucumber, seeded and diced
2 jalepeno peppers, seeded and finely diced
12-15 cherry tomatoes
1/4 cup bacon bits
In a bowl, whisk together mayonnaise, sour cream, vinegar, mustard, salt, black pepper, celery seed and sugar. Cover and place in refrigerator.
Peel potatoes and cute into cubes. Simmer in water until barely tender. Turn off heat. Drain potatoes and return to pot. Let sit uncovered for 5 minutes so that most of the moisture is evaporated.
Place potatoes in a large bowl and refrigerate until cold. To the potatoes, add eggs, celery, onion, bell pepper, cucumber, jalapenos, tomatoes and bacon.
Pour mayonnaise mixture over potato mixture and toss thoroughly to coat. Cover salad and refrigerate for several hours. This potato recipe should be served cold.
Herb Roasted Red Potatoes - a classic potato recipe
12 red potatoes, scrubbed and cut into quarters
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried parsley
Preheat oven to 375 degrees F.
Place cut potatoes in a large bowl.
In a separate bowl, whisk together melted butter, salt, pepper, garlic powder, rosemary, basil and parsley. Drizzle over potatoes and toss to coat.
Spread potatoes in a roasting pan and place in oven for 30-40 minutes or until done. Outside of potato should be crispy and inside fork tender. Serve immediately.
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