From: Pam Jacoby <Pamela.Jacoby[at]Unisys.com>
Date: Wed, 01 Jul 1998 17:30:32 -0500
> Any have a low-fat verison of scallop potatoes,
> and hash brown potatoes?
> If not low-fat give me the regular way and I'll try
> to make the changes.
> Thanks so much.
Here are some recipes that may keep you busy for a while-------
SCALLOPED POTATOES AND PARSNIPS
In the following recipe, scalloped potatoes, often soaked with cream and
cheese, are combined with parsnips and cooked with broth and low-fat
milk instead. Though lighter, they are still delicious.
1 large red onion
2 tablespoons water
2 parsnips (about 1/2 pound)
2 small russet (baking) potatoes (about 3/4 pound total)
1 1/4 cups low-fat (1%) milk
3/4 cup chicken broth
1 1/2 tablespoons all-purpose flour
a pinch freshly grated nutmeg
Halve onion lengthwise and cut crosswise into 1/4-inch-thick slices. In
a large saucepan cook onion in water, covered, over moderate heat,
stirring occasionally, 5 minutes, or until softened. Remove cover and
cook onion until any liquid in saucepan is evaporated. Preheat oven to
Peel parsnips and potatoes. Grate parsnips coarse and cut potatoes
crosswise into 1/8-inch-thick slices. In a 2-cup measure or bowl whisk
together milk, broth, and flour until combined well. Add milk mixture to
onion with parsnips, potatoes, nutmeg, and salt to taste and simmer,
stirring frequently, 1 minute.
Pour vegetable mixture carefully into a shallow 1 1/2-quart baking dish
and bake in lower third of oven 45 minutes, or until top is golden brown
and potatoes are tender when pierced with a knife.
Each serving: 187 calories, 1.3 gram fat (6% of calories from fat)
You can use margarine or olive oil and low-fat (or no-fat) sour cream in
MASHED POTATOES WITH LEEKS AND SOUR CREAM
3 tablespoons butter
4 large leeks (white and pale green parts only), quartered lengthwise,
thinly sliced crosswise
1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
2 1/4 cups water
1/4 cup sour cream
Melt butter in heavy large saucepan over medium heat. Add leeks; sauté
until just beginning to color, about 15 minutes. Add potatoes and water.
Season with salt. Increase heat to high; bring to boil. Cover; boil
until potatoes are tender, about 20 minutes. Uncover; boil until almost
all liquid evaporates, about 5 minutes.
Mash potatoes coarsely; mix in sour cream. Season with salt and pepper.
(Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm
over low heat, stirring.) Transfer to large bowl.
Substitute margarine or olive oil here.
MASHED POTATO, RUTABAGA AND PARSNIP CASSEROLE WITH CARAMELIZED ONIONS
7 cups canned low-salt chicken broth
3 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces
1 1/4 pounds parsnips, peeled, cut into 1 1/2-inch pieces
8 garlic cloves
1 bay leaf
1 teaspoon dried thyme
3/4 cup (1 1/2 sticks) butter, room temperature
3 large onions, thinly sliced
Butter 13 x 9x2-inch glass baking dish. Combine first 7 ingredients in
large pot; bring to boil. Reduce
heat, cover partially and simmer until vegetables are very tender, about
30 minutes. Drain well. Transfer
vegetables to large bowl. Add 1/2 cup butter. Using electric mixer, beat
mixture until mashed but still
chunky. Season with salt and pepper. Transfer mashed vegetables to
Melt remaining 1/4 cup butter in heavy large skillet over medium-high
heat. Add sliced onions and sauté
until beginning to brown, about 5 minutes. Reduce heat to medium-low and
sauté until onions are tender
and golden brown, about 15 minutes. Season with salt and pepper. Spread
onions evenly over mashed
vegetables. (Casserole can be prepared up to 1 day ahead. Cover and
Preheat oven to 375° F. Bake casserole uncovered until heated through
and top begins to crisp, about
8 to 10 servings
DIFFERENT FRENCH FRIES (rec.food.recipes 10/15/97 - Mike Cohen)
I have a different type of French fries recipe. This one is nice enough
to serve at a formal dinner.
4 Large Potatoes
1 large Vidalia Onion
4 Tbs Margarine (melted) - can also use olive oil for less fattening
1 tsp. Salt (optional)
use 9x9 inch pan, serves 2 - 4
Preheat oven to 425 degrees. (Melt margarine in small saucepan and add
salt) Slice potatoes crosswise (so you get little circles) into medium
thin slices. In an oiled baking pan, arrange potato slices one layer
with slightly overlapping edges. Slice vidalia onion into rings, place
rings over potato rows. Dribble 1/2 margarine on top. Cover with
aluminum foil and bake 30 minutes. After 30 min, uncover pan and pour
remaining margarine over the onions/potatoes. Bake for 45 minutes
longer, until tender inside and golden crispy outside. If you like
REALLY crispy, keep it in longer, but keep checking it.
I find this recipe works best in a Pyrex dish.
(this recipe is from the "Spice and Spirit" cookbook, page 285 - but
I've amended the recipe somewhat)
HERB ROASTED POTATOES POUPON
1/3 cup Grey Poupon Dijon Mustard
2 Tablespoons olive oil
1 clove garlic, chopped
1/2 teaspoon Italian seasoning
6 medium red skin potatoes, cut into chunks (about 2 lbs.)
1. Mix all ingredients except potatoes in a small bowl.
2. Place potatoes in lightly greased 13x9x2 inch baking pan or on a
shallow baking sheet. Toss with mustard mixture.
3. Bake at 425 degrees for 35 to 40 minutes or until potatoes are fork
tender, stirring occasionally.
From: Sharkdog2[at]webtv.net (Sharky)
Date: Fri, 18 Jun 1999 12:14:51 -0700 (PDT)
Anyone know how to make those yummy seasoned potato wedges that you get
in restaraunts? How do you keep the seasoning from falling off when you
cook them? Even when you use cooking oil, the seasonings seem to alway
fall off and burn. Any ideas or suggestions?
From: Gloria Puester <puester[at]worldnet.att.net>
Date: Fri, 18 Jun 1999 15:43:19 -0600
Never had that problem! Spread a glass 9x13 pan with a thin layer of olive
oil, pour potato wedges in, stir around to coat with oil. Sprinkle with
any or all of these: Salt, fresh ground pepper, chopped garlic, chopped
mild onion, seasoned salt, parsley, fresh rosemary, basil, oregano or
thyme. Place in 350-400 deg. oven till browned and tender. (I often cover
with foil during the first 20-30 min. so they don't dry out.) Don't shake
them around after you have seasoned. The oil keeps the spices on, IME.
From: spudds[at]guinness.com (Cheryl)
Date: Fri, 18 Jun 1999 21:59:56 GMT
I've made several variations of "jo-jo" or "john-john" potatoes at
home...I usually parboil the potatoes, then cut them into wedges. Then
I roll them in oil--sometimes olive oil, sometimes regular canola oil,
depending on the flavor I'm going for--then roll them in the
seasoning. Sometimes I use very fine bread crumbs (with whatever
seasoning mixed in) when I want a more "coated" potato, other times I
just use dried herbs and spices. The pan itself should have a thin
layer of oil on it so that the coating doesn't stick and come off, and
make sure you use a HOT oven...450 F. is what I use, and be sure to
watch carefully and turn them regularly. I think restaurants probably
deep-fry their potato wedges...not sure, to be honest.
Another thought...maybe try one of the pre-mixed coatings for meat,
like Shake N Bake or Oven Fry and see if that helps with the sticking
From: stan[at]typhoon.temple.edu (Stanley Horwitz)
Date: 19 Jun 1999 13:08:19 GMT
I make yummy seasoned potatoes by cutting up some waxy-skinned potatoes,
putting them on a baking sheet, drizzeling a bit of olive oil over each
potato, and sprinkling some herbs, whatever I have on hand, such as
marjoram, garlic, papricka and fresh ground pepper. Some restaurants also
use something hot such as a mix of chilly powder with a bit of cayanne
pepper, but not me because I just don't like potatoes that way. Bake in a
400 degree oven for 30 - 45 minutes until the potatoes are nice and
From: rdyoung[at]wcc.net (Bob Y.)
Date: Sat, 19 Jun 1999 13:46:12 GMT
Shake 'n' Bake.
From: tractrix[at]pacbell.net (Gary O.)
Date: Sat, 19 Jun 1999 20:57:53 GMT
From: tractrix[at]pacbell.net (Gary O.)
Date: Sat, 19 Jun 1999 21:00:17 GMT
If you cook it dry, more will fall of than if you brush it with oil,
or even water. However, even when dry roasting, the natural oils and
moistrue in the food will cause some of the seasoning to stick. If
you don't try to stick the fallout back on when you serve the dish,
you wouldn't know how much had fallen off, if you hadn't cooked it
From: Jackie Newton <jackie.newton[at]virgin.net>
Date: Mon, 20 Sep 1999 20:45:47 +0100
I am new to all of this - However, we have just harvested potatoes from our
allotment. When they are cooked they are very dry and not pleasant to eat.
Has anyone got any good potato recipes - we have mashed fried, boiled and
roasted them and they are horrible. I have made fish cakes which were ok.
From: Dr Colin D Reed <colin.reed[at]eidosnet.co.uk>
Date: Mon, 20 Sep 1999 23:32:58 +0100
What variety of potato are they? For this time of year, if they're a
late harvesting new potato, you may have overgrown them slightly. New
potatoes don't like to be overgrown because they don't have enough
starch in them to give good floury textures best exploited in baked,
mashed or chips. (That's French Fries to some. I'm guessing that you're
in the UK). Boiling new potatoes, and then roasting them in their skins
in olive oil is usually quite effective, but again not good if they're
too dry. You may get away with a "trendy" Gratin Dauphinois, which
modern chefs will ofen do with waxy new potatoes rather than the more
traditional maris piper or king edward. For other potato recipes, I can
heartily recommend Nigel Slater's "Real Food". If there isn't a potato
recipe in there that's suitable, then it probably is beyond hope.
Sorry. If they're not new potatoes, then you have a bit more scope for
covering up any imperfections. Try making rosti, and add some diced
smoked bacon and plenty of seasoning. I've often found this good for
old potatoes that don't have a good flavour. Best of luck.