• Healthy Benefits Of Potatoes You Need To Try!

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    Researchers found that potatoes can help reduce inflammation and constipation. It also contains iron, phosphorous, calcium, magnesium, and zinc. These vitamins help your body to build a strong bone structure. To add up, potatoes have a low sodium intake that is important in maintaining a healthy blood pressure.

    Below is an excerpt of an article that shares healthy potato recipes that you can try at home:

    CRISPY PARMESAN POTATO WEDGES INGREDIENTS

    • 6 medium potatoes russets or Yukon Gold, washed
    • ¼ cup butter unsalted
    • 1¼ cup grated Parmesan cheese
    • ½ teaspoon ground black pepper
    • Penzey’s Sandwich Sprinkles or garlic powder
    • Dried parsley or favorite herb
    • Olive oil to brush potatoes

    INSTRUCTIONS

    1. Preheat oven to 375 degrees F.
    2. Place butter in an 11×15 inch jelly roll pan and place in oven until butter melts. Remove from oven as soon as butter has melted.
    3. Halve each potato, lengthwise, and cut each half into 3 equal wedges. Dry potato wedges with a paper towel.
    4. Sprinkle melted butter evenly and liberally with grated Parmesan, then sprinkle with pepper, seasonings and herbs. Press the cheese onto the butter.
    5. Press each potato wedge, flesh-side down, firmly onto the Parmesan.
    6. Lightly brush the exposed section of potato with olive oil.
    7. Very lightly season the potatoes with coarse salt & freshly ground pepper and sprinkle with crushed herbs.
    8. Place in preheated oven and bake 40-50 minutes.
    9. *If needed to crisp the Parmesan crust, turn the heat up to 400 for the last 5-10 minutes.
    10. **Transfer potatoes to a cooling rack and allow to cool at least 7 FULL MINUTES – this allows the cheese crust to stick to the potatoes.
    11. Serve with your favorite dip. Buffalo, sour cream or Ranch dips work well.
    12. Enjoy!

    CHEESY SCALLOPED POTATOES RECIPE

    INGREDIENTS

    • 2½ pounds about 5 medium russet or Yukon Gold potatoes
    • 1 cup low-sodium chicken broth
    • 1 cup heavy cream
    • 2 tablespoons unsalted butter
    • 1 tablespoon oil
    • 1 medium sweet yellow onion minced
    • 2 cloves garlic minced
    • 1 tablespoon chopped fresh thyme leaves
    • 1¼ teaspoons table salt
    • ¼ teaspoon freshly ground black pepper
    • 2 bay leaves
    • 1 cup 4 ounces grated Cheddar or Gruyere cheese
    • Garnish: fresh thyme leaves

    INSTRUCTIONS

    1. Adjust oven rack to middle position, heat oven to 425°F and spray an 8×8-inch (1½ quart) baking dish with nonstick spray.
    2. Peel and slice potatoes 1/8-inch thick, and place them in a large bowl. Pour the chicken broth and heavy cream over the potatoes; set aside.
    3. In a large Dutch oven, heat butter and oil over medium heat until oil shimmers. Add onion and cook until translucent and lightly browned, about 4 minutes. Stir occasionally.
    4. Add garlic, thyme, salt and pepper and cook about 30 seconds to give the garlic time to bloom.
    5. Add potatoes, broth, cream and bay leaves. Bring to a simmer.
    6. Reduce heat to low and simmer until potatoes are almost tender, about 10 minutes. (There should be some resistance when sticking a knife or fork in the middle of a potato.) Discard the bay leaves.
    7. Carefully transfer the potato mixture to the prepared baking dish. Press the potatoes, with a wooden or rubber spatula, to an even layer. (See *Note if wanting to make ahead.)
    8. Sprinkle the cheese evenly over the top of the potatoes and bake at 425°F for 15 minutes or until the cream bubbles around the edges and the top is golden.
    9. Garnish with fresh thyme leaves.
    10. Allow potatoes to rest on a cooling rack 10 minutes before serving.
    11. Enjoy

    BEST TWICE BAKED POTATOES RECIPE

    INGREDIENTS

    • 4 7-8 ounce russet (or large Yukon Gold) potatoes; scrubbed, dried and rubbed lightly with canola or vegetable oil
    • 1 cup 4 ounces shredded cheese: sharp cheddar, Gruyere, Mexican blend or your favorite, divided
    • ¼ cup sour cream or Greek yogurt
    • ¼ cup buttermilk
    • 4 tablespoons unsalted butter room temperature
    • 2-4 medium scallions thinly sliced, divided
    • 4 strips bacon cut into ¼” lardons, cooked crisp, divided
    • Kosher salt
    • Freshly ground black pepper
    • Garnish: Minced fresh parsley thyme, cilantro, chives

    INSTRUCTIONS

    1. Heat oven to 400°F and adjust the oven rack to the middle position. Place a cooking rack over a foil-lined baking sheet.
    2. Lightly rub each potato with oil and sprinkle with salt & freshly ground black pepper. Place the potatoes, evenly spaced, on the rack over the prepared baking sheet.
    3. Bake the potatoes to an internal temperature of 209°F or until fork tender (45 minutes-1 hour).
    4. Remove the potatoes from the oven, and leave the oven on.
    5. Once the potatoes have cooled on the rack 10 minutes, cut the potatoes in half crosswise. Leave a 1/8 inch-¼-inch thickness of flesh in each shell, and carefully scoop out the potato flesh into a medium-large mixing bowl.
    6. Transfer the potato shells back to the prepared baking sheet and cook at 400°F for 10 minutes (this is so the shells can crisp a little and hold their shape after filling).
    7. While the shells cook, mash together half the cheese, sour cream, buttermilk, half the butter, half the scallions, half the bacon lardons to the baked potato flesh until smooth. Season with salt & pepper and mix together.
    8. Transfer shells from the oven and set the oven to broil. Fill the potato shells, mounding in the middle, with the mashed potato mixture and top with remaining cheese, scallions, bacon lardons and butter.
    9. Broil until the cheese has melted and the potatoes are spotty brown and little crispy on top, approximately 5-10 minutes. Watch closely.
    10. Allow the potatoes to cool 10 minutes and serve.
    11. Enjoy!

    Next Article : Easy Coconut Recipes That You Need To Try!

    Read Full Article : 7 Health and Nutrition Benefits of Potatoes



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