Potatoes are the number one vegetable eaten in the American diet.  They get a bad rap mainly because the most common way they are eaten is in the form of french fries.  Recent studies have shown that potatoes help to fight inflammation! The key is in the way you cook them.  Fried and even roasting potatoes can cause the formation of acrylamide, a cancer causing compound.  The best way to cook these spuds is to boil them, check out the recipe on the back for an exciting variation on the every day potatoes.

 

Herb Roasted Red Potatoes By Diana Rattray, About.com

Ingredients:
· 8 small red potatoes, cut into wedges 
· 1 medium onion, cut in 6 to 8 wedges
· 1 tablespoon olive oil
· 2 teaspoons butter
· 1/2 teaspoon dried dillweed
· 1/2 to 1 teaspoon chopped basil, fresh or freeze-dried
· 1 to 2 teaspoons chopped parsley, fresh or freeze-dried
· 1/2 teaspoon salt
· 1/4 teaspoon coarsely ground black pepper
Preparation:
Preheat oven to 400°. Oil a shallow baking pan.
Combine potato wedges, onion wedges, and seasonings in a large bowl; toss to combine and coat potatoes. Transfer potatoes to the prepared pan. Roast for about 30 to 40 minutes, turning occasionally, until potatoes are tender and golden brown.

Crushed Heirloom Potatoes

From epicurious.com

Ingredients

· 2 pounds unpeeled whole heirloom potatoes

· 3 ounces crumbled Gorgonzola cheese or blue cheese

· ½ cup pecans, toasted, chopped

· 1/4 cup extra-virgin olive oil

· 2 cups baby arugula or substitute butter lettuce for a lighter flavour

Directions

Place potatoes in large pot. Pour enough cold water over to cover; salt generously. Bring to boil. Reduce heat and simmer until potatoes are just tender, 20 to 40 minutes. Drain. Return potatoes to pot. Using large wooden spoon, coarsely crush potatoes in pot. Add cheese, nuts, and oil. Stir in arugula and toss to blend. Season to taste with salt and pepper. Transfer to bowl and serve.

Potato Recipe

 Ingredients                               

4 baking potatoes

Salt to taste

Favourite seasoning

Vegetable Oil

Directions:

With mandoline or vegetable peeler, cut strips of unpeeled potato about 3-4 inches long and 1/2inch to 1inch wide. Immediately immerse the strips into bowl of cold water until ready to fry

Heat about 1 1/2 inches of oil in a large heavy saucepan. Oil is ready when it reaches a temperature of 375F

Drain strips of potatoes thoroughly and dry with a paper towel to remove any additional moisture

Fry potatoes in small batches for approximately 5 minutes or until they begin to turn brown. Remove from oil, drain on paper towel, season to taste and allow to cool

Once the potatoes have cooled, fry them once again in small batches for 1 to 2 minutes or until they become crips and brown. Remove and drain on paper towel. Lightly salt if desired, and serve immediately.

Purple Potato and Leek Salad

www.canadianliving.com

 

- 4 potatoes (a mix of purple and white makes a great pop of colour)

- 3 Leeks white and light green parts sliced

- 1 cup celery

- 2 tbsp fresh parsley

- 2 tbsp extra virgin olive oil

- 4 tsp lemon juice

- Pinch salt & pepper

- 3/4 cup feta cheese

- 1/2 cup black olives

- 1/4 cup of light mayonnaise

Directions: In large pot of boiling salted water, cover and cook potatoes until tender, 25 to 30 minutes. Purple potatoes will bleed while cooking so be sure to cook purple and white separate. With slotted spoon, remove and let cool; peel and cut into 3/4-inch (2 cm) cubes. Place in large bowl.

Meanwhile, blanch leeks and celery in same boiling water for 20 seconds; drain in colander. Chill under cold water; drain well and add to potatoes.

In small bowl, whisk together mayonnaise, parsley, oil, lemon juice, salt and pepper; pour over vegetables and mix well. Sprinkle with feta cheese and olives.