One Potato, Two Potatoes

You’re not alone if you like potatoes often. You can enjoy them not only for dinner, but for breakfast and lunch as well. And don’t forget there is much more than mashed and baked. If you don’t already enjoy hash browns or fried potatoes for breakfast, give the frittata a try.

POTATO SOUP
2 cans sodium-free chicken broth
2 potatoes, peeled and sliced
1 teaspoon garlic
1/4 teaspoon celery seed
1 teaspoon seasoned salt
1 carrot, peeled and grated
2 Tablespoons butter
Freshly ground pepper
Additional salt to taste
1/4 cup grated cheddar cheese
1 cup half-and-half

Cook potatoes and carrots in chicken broth until potatoes are fork tender. Add remaining ingredients except cheese and simmer 20 to 25 minutes. Purée with hand blender, leaving some chunks of potatoes. Sprinkle with cheese and serve. Serves 6.

PERFECTLY SCALLOPED POTATOES
3 Tablespoons butter
2 large cloves garlic, minced
2-1/2 lbs. Yukon gold potatoes, peeled and thinly sliced
2-1/2 cups half-and-half
Salt and pepper to taste
Pinch of fresh nutmeg, grated

Preheat oven to 350°. Prepare 8x8x2-inch baking dish by coating the inside lightly with butter. Heat garlic, remaining butter, half-and-half, and salt and pepper in medium saucepan over medium-high heat until it comes to a boil. Reduce heat and cook until mixture thickens, stirring occasionally. This will take about 5 minutes.

Pour into prepared baking dish and grate fresh nutmeg lightly over top. Bake 50 to 60 minutes until lightly browned, basting often. Remove from oven and let sit for 10 minutes before serving. Serves 6.

POTATO STUFFED WONTONS
4 Tablespoons unsalted butter
1 yellow onion, finely chopped
2 large baking potatoes, boiled, peeled, and mashed with 1/2 the butter
1/4 cup cottage cheese, puréed
2 oz. sharp cheddar, finely grated
Salt and pepper to taste
25 wonton wrappers (keep under damp cloth to keep moist)
Sour cream for garnish
Vegetable oil

Sauté onions in remaining butter until soft and translucent. In bowl combine onions with potatoes, cottage cheese, cheddar, and salt and pepper. Take out a few wonton wrappers at a time and lay flat. Fill each with a teaspoonful of the potato filling. Fold over (if using squares form a triangle). Brush bottom edge with water and press firmly to seal. You may crimp the folded edge with a fork if desired. Fill remaining wontons and transfer to small cookie sheet covered with waxed paper. Freeze until firm and transfer to plastic freezer bags.

To fry wontons, sauté in a mixture of butter and oil until lightly browned, crisp, and the center is hot. Drain on paper towels and serve with sour cream. Serves 6 as an appetizer.

POTATO AND BACON BREAKFAST FRITTATA
2 teaspoons olive oil
1 teaspoon butter
2 cloves garlic, finely chopped
1 lb. red potatoes, unpeeled, cooked, and small cubed
4 thin slices of bacon
1/4 cup finely grated cheddar cheese
8 egg whites
3 eggs
Salt and pepper to taste
2 Tablespoons Parmesan cheese

Turn oven to broil. Heat olive oil and butter until hot (not smoking) in medium saucepan with heatproof handle. Add potatoes, bacon, and garlic, and fry until lightly browned. Whisk egg whites in bowl with whole eggs. Add salt, pepper, and cheddar cheese, and combine with potato mixture. Cook over medium-low heat, loosening often around sides to cook evenly. When set, sprinkle with Parmesan cheese and place under broiler until lightly browned. Watch carefully so frittata doesn’t burn. Serves 6.

SPICY BAKED FRIES
4 medium baking potatoes, unpeeled
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon mesquite powder seasoning
Cracked black pepper and coarse salt to taste
2 teaspoons olive oil

Preheat oven to 450°. Cut each potato into 8 pieces lengthwise. Combine remaining ingredients in large plastic bag. Seal and shake vigorously to coat. Spread about an inch apart on ungreased cookie sheet. Bake, turning once, until golden brown and thoroughly cooked. Note: these are great sprinkled with crumbled bleu cheese immediately after removing from cookie sheet. Serves 4.

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