House Works: Pleasing Potatoes

If there is one vegetable that most people can agree on, it's potatoes. The seemingly humble potato is more complex than many people realize. There are so many varieties and be made in various ways to please adults and kids.

In this House Works, Chef Judy Gilliard joins us in the kitchen with some cool-looking potatoes and unique ways to serve them at your next meal or get-together.

Fingerling Potatoes with Lemon
2 pounds new potatoes
1 lemon
3 tablespoons extra virgin olive oil
sea salt, to taste
black pepper, to taste
1/2 cup fresh parsley, chopped

Boil potatoes until tender, drain and place in a bowl. Grate lemon zest. Then squeeze lemon juice over potatoes. Add salt and pepper and olive oil. Add chopped parsley and gently toss.

Per Serving (excluding unknown items): 1086 Calories; 42g Fat (33.6% calories from fat); 20g Protein; 165g Carbohydrate; 16g Dietary Fiber;
0mg Cholesterol; 71mg Sodium. Exchanges: 9 1/2 Grain(Starch); 1/2 Vegetable; 8 Fat.

Oven Roasted Potatoes with Thyme and Parsley
Chef Judy
Servings: 4
1 1/3 pounds golden flesh potatoes (a medley of gold, red, and purple)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parsley, chopped
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme, crumbled

Heat oven to 475 degrees. Cut potatoes into 1 1/2-inch cubes. Toss with oil, salt and pepper. Arrange in single layer. Bake 30 to 35 minutes until potatoes are tender and lightly browned, tossing two or three times during
baking. Remove from oven and toss with parsley and thyme.

Per Serving (excluding unknown items): 186 Calories; 7g Fat (33.3% calories from fat); 4g Protein; 27g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 277mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1 1/2 Fat.

About the Author...
Taryn Vanderford
Taryn Vanderford is an Emmy-winning journalist who currently works on "First at Four", "Pure Nebraska" and "Moms Everyday" for 10/11 and Gray Television.

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