Ingredients

• 3 medium (5 to 6-ounce) White Potatoes
• 6 tablespoons Nonfat Milk
• 6 tablespoons shredded Monterey Jack cheese
• 1 1/2 teaspoons minced Canned Chipotle Peppers in Adobo Sauce
• 1 teaspoon ground Cumin
• 2 tablespoons hopped Fresh Cilantro
• Salt and Pepper

Directions

Leave skin on or peel potatoes. Cut into 1-inch chunks. Place potato pieces in medium pot and pour over enough water (or reduced-sodium broth) to cover. Set pan over high heat and bring to a boil. Boil 10 minutes, or until tender. Drain, then shake potatoes over low heat 1 minute to dry. Mash with potato masher or fork. Mix in milk, cheese, chipotle peppers, cumin, and cilantro. Season with salt and pepper.

Source

U.S. Potato Board

Ingredients

• 1 tablespoon Olive Oil
• 1 tablespoon Chili Powder
• 2 teaspoons finely chopped Garlic
• 3/4 teaspoon Salt
• 1/2 teaspoon Pepper
• 1 1/2 pounds (4 Medium) Potatoes, cut lengthwise into 1/2-inch thick wedges
• 1 Medium Onion, cut into 1/2-inch thick wedges
• 1 1/2 cups halved Cherry Tomatoes
• 1/3 cup coarsely chopped fresh Cilantro Leaves
• 1 tablespoon fresh Lime Juice
• 4 Lime Wedges (optional)

Directions

Heat oven to 425°F. On lightly-oiled nonstick baking sheet, combine all seasoning ingredients. Add potatoes and onion; toss to coat evenly. Bake 25 minutes. Add tomatoes; bake an additional 7 to 10 minutes or until potatoes are tender. Transfer vegetables to large bowl; add cilantro. Sprinkle with lime juice; toss lightly. Serve with lime wedges, if desired.

Source

U.S. Potato Board

Ingredients

• 1 Beef Top Round Steak, cut 1 inch thick (about 1-1/2 pounds)
• 2 pounds medium unpeeled Potatoes (about 2-1/2-inch diameter), such as yellow flesh or round reds
• 2 teaspoons ground Cumin
• Salt and Pepper
• 1/2 cup chopped fresh Cilantro
• 3/4 cup prepared White Wine Vinaigrette
• 2 cans (15 ounces each) Black Beans, rinsed, drained

Directions

1. Cut potatoes crosswise in half; place in microwave-safe dish with 1 cup water. Cover and microwave on HIGH 10 to 14 minutes or until almost tender, rearranging once. Immediately rinse under cold running water; drain well.
2. Meanwhile combine cumin and salt and pepper; press evenly onto beef steak. Place steak on grill over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes for medium rare doneness, turning occasionally. Remove; let stand 5 minutes.
3. About 5 minutes before steak is done, brush potatoes with some of the vinaigrette. Place on grid around steak. Grill 5 to 7 minutes or until golden brown, turning occasionally.
4. Carve steak into thin slices. Combine beef, potatoes, beans, cilantro and remaining vinaigrette in large bowl; toss gently. Serve immediately.

Source

U.S. Potato Board

Ingredients

• 4 Anaheim Chile Peppers*
• 2 teaspoons Olive Oil
• 1/2 cup sliced Green Onions
• 1 teaspoon Bottled Garlic
• 3/4 teaspoon ground Cumin
• 3/4 teaspoon Cumin Seed
• 4 cups Reduced Sodium Chicken Broth
• 1 cup fresh or frozen Corn
• 2 cups cubed Red Potatoes
• 1 1/2 cups Cooked Chicken (Leftover or from a Rotisserie Chicken)
• 1/4 teaspoon Salt
• 1/8 teaspoon Pepper
• Optional Toppings: Baked Corn Tortilla Strips, diced Avocado, shredded Monterey Jack Cheese, chopped Cilantro

Directions

1. Preheat oven to 450 degrees.
2. Place peppers on a foil-lined baking sheet. Roast for 20 minutes or until blackened, turning occasionally. Wrap peppers up in foil to steam. Let stand 15 minutes. Remove skin and seeds from peppers and chop.
3. Heat oil in Dutch oven over medium heat. Add onions, garlic, ground cumin and cumin seed. Saute 5 minutes. Add chicken broth, reserved peppers, corn, potatoes and chicken. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Serve with baked corn tortillas strips, cheese, avocado, and cilantro, if desired. Makes 4 (2 cup) servings.

*May substitute 1 (4-oz.) can diced green chiles.

Source

U.S. Potato Board

Ingredients

• 1 1/3 pounds unpeeled Potatoes, such as Round Reds or Long Whites (about 4 medium), cut into 1/8-inch-thick slices
• 1/4 cup Olive Oil
• 1 large Onion, thinly sliced
• 4 large Eggs
• 1 1/2 teaspoon Salt
• 1/4 teaspoon freshly ground Black Pepper
• Several drops Hot Red Pepper Sauce
• Chopped fresh Parsley or Chives, for sprinkling (optional)

Directions

1. Put the potatoes into a large saucepan with enough salted water to cover. Bring to a boil over high heat. Reduce the heat; cover and simmer for 8 minutes or until the potatoes are tender. Drain well.
2. Meanwhile, heat half of the oil in a large nonstick skillet over medium heat. Add the onion and saute for 6 to 8 minutes, or until soft and golden; remove from heat. Beat the eggs, salt, black pepper and hot pepper sauce in a large bowl. Add the onion and potatoes to the eggs, tossing until mixed well. (Its OK if some of the potato slices break.)
3. Preheat the broiler. Heat the remaining oil in the same skillet over medium-high heat. Spread the potato mixture evenly and press it down lightly. Reduce the heat to medium and cook for about 4 minutes, or until bottom is golden brown, shaking the pan back and forth once or twice. Place the skillet under the broiler. (If the skillet handle is not ovenproof, wrap it in triple thickness of aluminum foil before placing it in the oven.) Broil 4 to 5 inches from the heat for 2 to 3 minutes or until the eggs are set. Watch carefully! Slide the tortilla onto a serving plate and sprinkle with parsley. Cut the tortilla into wedges and serve hot or warm.

Source

U.S. Potato Board

Ingredients

• 1 1/2 pounds Russet Potatoes
• 1 1/2 tablespoons Vegetable Oil
• 1/2 teaspoon Garlic Salt
• 1 teaspoon Mexican Seasoning blend
• 1 cup Mexican Blend Shredded Cheese
• 1/4 cup rinsed and drained Canned Black Beans
• 1/4 cup diced Tomatoes
• 1/4 cup sliced Black Olives
• 1/4 cup sliced Green Onions
• 3 tablespoons canned diced Green Chiles
• Salsa, Guacamole and Sour Cream (optional)

Directions

1. Preheat oven to 425 degrees. Scrub potatoes and cut into 1/2-inch thick wedges.
2. Place potatoes into a medium size bowl with the oil, garlic salt and Mexican seasoning. Stir well to coat potatoes with oil and seasonings.
3. Transfer to a large baking sheet and spread into a single layer. Bake for 25 to 30 minutes, stirring several times, until crisp and golden brown.
4. Top with cheese, beans, tomatoes, olives, onions and chiles.
5. Bake for 5 minutes more to melt cheese.
6. Serve with salsa, guacamole and sour cream.

Source

U.S. Potato Board