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NCDA&CS Marketing Division - Irish Potatoes

Low Fat Potato Recipes

Pizza Potatoes

  • 4 large potatoes (baked)
  • ½ green pepper chopped
  • ½ onion chopped
  • 8 oz can mushrooms chopped
  • 2 tsp parsley
  • 1/8 tsp garlic powder
  • 1/8 tsp crushed red pepper
  • ½ cup no-fat yogurt
  • ½ tsp salt
  • ½ tsp pepper
  • ½ cup no-fat cheddar cheese
  • 8 oz can tomato sauce
  • ½ tsp basil
  • ½ tsp oregano
  • 1/4 cup no-fat Parmesan cheese

When potatoes are cool, cut in half and scoop out pulp. Mash with yogurt, salt and pepper. Saute green pepper, onions and mushrooms 3 minutes in on tsp of water. Add parsley, garlic, and red peppers to vegetables then add to potato mix along with cheddar cheese. Mix well and fill potato skins. Combine tomato sauce, basil and oregano. Place potatoes on baking sheet, spoon tomato sauce over them and sprinkle with Parmesan cheese. Bake at 400 F for 20 minutes.

Note: You can wrap unbaked potatoes in aluminum foil andfreeze for later use. Just thaw and bake when you’re in the mood for a little no-fat pizza flavor.

Onion Baked Potatoes

  • 2 medium potatoes
  • 1 medium onion
  • salt, pepper

Slice potatoes into 1 inch rounds and place on wax paper. Slice onion into 1/4 inch slices; slip each slice between slices of potatoes. Sprinkle with spices. Wrap tight in paper. Microwave 20 minutes until done.

Italian Potato Salad

  • 1 lb. New red potatoes
  • 1/4 cup water
  • 1 small red onion, thinly sliced
  • several sliced ripe black olives
  • 1 small cucumber, chopped
  • 1 tomato, chopped
  • ½ cup fat free Italian dressing
  • 2 tsp parsley

Scrub potatoes; cut crosswise into 1/4 inch slices. Place in 1 ½ quart microwave safe casserole dish. Add water; cover with lid and microwave on high for 9-10 minutes or until potatoes are tender; stirring once. Drain and cool. Add onions, olives, cucumber, tomato, dressing and parsley. Mix lightly to coat evenly. Refrigerate until chilled. Stir before serving.

Scalloped Potatoes

  • 4 medium potatoes
  • 1 ½ cups skim milk
  • 2 tablespoons flour
  • 1 teaspoon seasoned salt
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon cayenne pepper
  • 1 medium onion, chopped

Peel and slice potatoes thinly. In a saucepan, combine milk, flour, salt, garlic powder and cayenne pepper and cook over medium heat until sauce thickens. Add onions to sauce. Layer casserole dish with half of potato slices. Spoon half of sauce over slices and repeat with remaining potatoes and sauce. Cover and bake in preheated oven at 350 degrees for 65 minutes.

Green Bean And New Potato Salad

  • 1 small clove garlic
  • 1 tsp. Tarragon vinegar
  • 1/4 cup low fat mayonnaise
  • 1 lb. New potatoes
  • 1 lb. Fresh green beans
  • salt and pepper to taste

Mince garlic very finely and blend into mayonnaise along with vinegar. Set aside to let flavors blend. Scrub potatoes well and cut into 1 inch pieces. Place in steamer basket and steam until just tender (10-15 minutes). Trim ends off green beans and snap them in half. Rinse potatoes under cold water and ;lace in strainer to cool. Place green beans in steamer and steam just until crisp-tender (3-5 minutes). Rinse beans under cold water until cool and place in strainer to drain. Toss potatoes and beans with mayo mixture to coat and season with salt and pepper. You can chillor serve at room temperature.

 


 

NCDA&CS Markets Division, Tom Slade, Director
Mailing Address: 1020 Mail Service Center, Raleigh NC 27699-1020
Physical Address: 2 W. Edenton Street, Room 402, Raleigh NC 27601
Phone: (919) 707-3100; FAX: (919) 733-0999