The hot potato - includes potato recipes

At any meal in any setting, potatoes may play a role in creating a delightful menu. From the first meal of the day to the last, the flavor of potatoes proves appealing since it blends with all manner of entrees, accompaniments, and seasonings. Potatoes appear in recipes suitable for fine dining as well as delicious staples for everyday. They may be in the hors d'oeuvre recipes at the beginning of the meal, the dessert recipes, and any dish in between. (Preferably not at the same meal!)

Since potatoes frequent our plates often, they make a sizable nutrient contribution. They are good sources of protein, vitamin C, and iron. The nutritional value of potatoes far exceeds their cost. A single baked potato with skin provides 5 grams of protein (approximately O percent of the Recommended Daily Allowance for the adult female and 7.5 percent for the adult male), 26 milligrams vitamin C (43 percent of the PDA for all adults), and 2.75 milligrams of iron (27.5 percent of the PDA for all adults).

Purchase dry-appearing, unwrinkled potatoes. Avoid those that are moist. They should be firm and even-sized. Prewashed potatoes will not keep as well as unwashed ones.

Make good use of your food dollar. Continue to include potatoes in your menus. They are a good source of nutrients. Try some new ways of presenting potatoes in your menus with the following recipes.

Herbed Lentil and Potato Stew

1 onion, chopped 1 clove garlic, minced 1 tsp. canola oil 1/4 tsp. Italian seasoning 1 large potato, peeled and cubed 1 cup lentils, washed 1 12-ounce can stewed tomatoes 2 cups water

Saute, onion and garlic in oil in large pot. When onion is clear, add herbs. Add potatoes, lentils, stewed tomatoes, and water. Simmer for 1 hour, covered. Serves: 6 (3/4-cup servings). Calories per serving: 122 protein: 6.6 grams; fat: .9 grams.

Cubed Potato Salad

12 or more medium-sized potatoes boiled with jackets on, then peeled 1 medium carrot, grated 4 stalks celery, diced medium can of Nuteena or similar meat alternate, cubed 3 medium fresh tomatoes, cubed 1 cucumber, with skin, cubed or sliced in circles 4-5 green onions, diced 1 tsp. dill 1 1/2 to 2 tsp. salt 3/4 cup nonfat sour cream Lettuce, cherry tomato halves, and green pepper strips for garnish

Combine ingredients in large bowl. Mix thoroughly. Add sour cream until it is the desired consistency. Pack into lightly-oiled large ring mold; chill. Unmold potato salad on serving plate lined with lettuce. Fill center with tomatoes and green pepper. Serves: 18. Calories per serving: 108; protein: 2.9 grams; fat: 2.0 grams.

Potato Pancakes

6 medium-sized potatoes, peeled 1 small onion, grated 2 eggs, beaten 1 tsp. salt 1/8 tsp. seasoned salt 1/4 cup flour 2 tbsp. chopped parsley 3 tbsp. margarine

Grate potatoes in sieve (or use food processor) and put into bowl. Rinse and drain well. Combine all ingredients except margarine and mix well. Heat margarine in large skillet. Drop potato mixture by heaping tablespoons into melted margarine. Fry until golden brown on bottom. Turn and brown second side. Drain on paper towels.

To add color, grate carrots and zucchini along with the potatoes for an eye-appealing variation of this recipe.

Yield: 12 pancakes. Calories per pancake: 92; protein: 2.6 grams; fat: 1.9 grams.

Potato Soup

6 potatoes, peeled and sliced 1 onion, chopped 1 tsp. parsley 2 tbsp. flour 1/8 tsp. seasoning salt 3/4 tsp. salt 4 cups milk 1/2 cup low-fat yogurt

Combine potatoes, onion, parsley, flour, and salts. Cover with water. Simmer until potatoes are soft. Add milk and heat through. Stir in yogurt before serving. Serves: 8. Calories per serving: 150; protein: 7.1 grams; fat: .4 grams.

Potato Rolls

1 package active dry yeast 1 cup milk, lukewarm 1 tsp. salt 3 tbsp. oil 1/4 cup brown sugar 3/4 cup mashed potatoes 1 egg 1/2 cup whole-wheat flour 3 to 3 1/2 cups enriched flour

Dissolve yeast in the milk in a large bowl by using a dough hook or stirring by hand. Add salt, oil, brown sugar, potatoes, and egg. Mix in wheat and enriched flours to form a stiff dough. Knead briefly, using a dough hook or by hand. Place in oiled bowl with oiled top of dough up. Cover. May be refrigerated up to five days. Two hours before serving, shape into rolls. Let rise about two hours, or until doubled in size. Bake in preheated 400'F (205'C) oven for 15 to 20 minutes. Yield: approximately 18 rolls. Calories per roll: 134; protein: 3.6 grams; fat: 2.8 grams.

Tomato Cheese Cups

4 medium potatoes 1 cup grated Gruyere cheese 1/4 cup grated onion 1/2 tsp. minced dried chives 1/4 tsp. salt 1/8 tsp. seasoning salt Margarine Paprika 8 thick slices tomato

Scrub and grate potatoes. Rinse and drain. Mix with cheese, onion, chives, and salts. Coat eight custard cups with margarine and sprinkle with paprika. Press potato mixture into custard cups. Bake at 350[degrees]F (175[degrees]C) for 40 minutes or until the edges are brown and crisp and the center is tender. Remove from oven. Loosen with knife. Invert each cup over a tomato slice to serve. Yield: 8 cups. Calories per cup: 130; protein: 5.8 grams; fat: 5.3 grams.

Twice-baked Potatoes

2 8-ounce baking potatoes 1/2 cup nonfat cottage cheese 1/4 cup nonfat milk 1/4 tsp. salt Paprika

Scrub potatoes. Prick skins. Bake at 425[degrees]F (220[degrees]C) for 50 to 60 minutes until tender. Remove from oven. Cut in half. Scoop out insides of potatoes, leaving the skin intact. Mash potatoes. Stir in cottage cheese, milk, and salt. Beat until fluffy. Spoon mixture into potato skins. Sprinkle with paprika. Bake at 425[degrees]F (220[degrees]C) until heated through and lightly browned, about 10-15 minutes. Yield: 4 servings. Calories per serving: 104; protein: 7 grams; fat: 0 grams.

Baked Potato Bar

Calories Plain baked potato 220 Try one or more of the following toppings: Three teaspoons

soft margarine 102

One-half cup lentils

(8 tablespoons) 115

One-quarter cup cottage

cheese, 1 percent 40

One-half cup steamed

vegetables (broccoli,

cauliflower, carrots,

mushrooms) 25 One-half cup tomato salsa 25

Georgia Hodgkin, Ed.D., R.D., is an associate professor in the Department of Nutrition and Dietetics in the School of Allied Health Professions at Loma Linda University.

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