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Kitchen Table
Friday, March 29,2013
Smashed Potato Bar
Yield: 4 servings
2 pounds Florida potatoes,
washed and quartered
1/2 cup milk, warmed
2 tablespoons unsalted butter
1/2 cup plain yogurt or light
sour cream
Sea salt and fresh ground
pepper to taste
Place potatoes into a soup pot and
add water until they are completely
covered. Lightly salt water and
place over medium high heat.
Cook potatoes for 15 to 25 minutes
until they are soft, but not falling
apart. Carefully drain the water and
return them to the pot they were
cooked in.
Kids Can: Use a potato masher
to achieve desired texture, being
careful not to work the potatoes
too much.
Kids Can: Add milk, butter and yo
gurt to mashed potatoes. Stir ingredi
ents to combine. Taste mashed
potatoes and season them with salt
and pepper. Add any extra flavorings
or toppings and serve warm.
Potato Bar Toppings
■ Low fat yogurt or low fat
sour cream
■ Chives/scallions
■ Cheese
■ Bacon bits
■ Fresh herbs
■ Sun-dried tomatoes
■ Lemon
Chef Justin’s Tips
■ Use a combination of purple,
yellow and red potatoes to make
multi-colored mashed potatoes.
■ Leave the skin on the potatoes
for extra nutrients.
■ Don’t over-mash the potatoes;
overworking can cause them to
become gummy.
Potato and
Green Bean Salad
Yield: 10 servings
1/2 pound Florida green beans,
washed, ends trimmed
and cut into thirds
2 pounds Florida potatoes,
washed, peeled and
diced large
1/2 cup low-fat mayonnaise
2 lemons, juiced
1/4 cup olive oil
3 bell peppers, seeded and
diced small
1 cup fresh parsley, chopped
fine
1 red onion, diced small
Sea salt and fresh ground
pepper to taste
Kids Can: Snap the ends off the
beans and break them into thirds.
Fill medium-sized mixing bowl half
way with ice and water; set aside.
Fill large sized stock pot 3/4 full
with lightly salted water. Bring to
rolling boil over medium-high heat.
Add green beans to boiling water and
let cook for 2 to 3 minutes. Using a
hand strainer, remove green beans
from boiling water and place into the
ice water to stop them from cooking.
After the green beans have cooled
down, remove them from the ice
water and set aside.
Carefully add cut potatoes to
same boiling water green beans were
cooked in. Cook potatoes in boiling
water for around 15 minutes, depend
ing on size. Once tender, drain and
rinse with cold water.
Kids Can: In large mixing bowl, com
bine mayonnaise, lemon juice and
olive oil. Stir the mayonnaise mixture
to combine. Add all of the rest of the
ingredients to the bowl and lightly
stir to combine all flavors. Taste and
adjust seasoning with salt and pepper.
Keep potato salad cold in the refrig
erator and stir before serving on fa
vorite greens.
Pass the potatoes,
please
Chef Justin Timineri
FAMILY FEATURES
trench fries are one of a kid’s favorite things to eat.
But there’s a whole lot more that can be made from deli
cious, nutritious potatoes.
“I love the versatility of Florida potatoes,” said Chef Justin
Timineri, Executive Chef and Culinary Ambassador, Florida
Department of Agriculture and Consumer Services. “There are
so many different kinds of potatoes that can be flavored in just
about any way you like. Get
the kids into the kitchen with you and ex
periment with making potato dishes
the whole family will enjoy.”
You can find more recipes that will
have the kids saying, “Pass the potatoes,
please!” at http://bit.ly/flpotato.
Roasted Campfire Pockets
Yield: 4 servings
20 Florida fingerling potatoes,
sliced thin
1 large onion, sliced
2 bell peppers, sliced
2 cups mushrooms, sliced
2 tablespoons fresh herbs,
chopped
fine (basil, oregano, thyme,
rosemary)
2 tablespoons olive oil
Sea salt and fresh ground pep
per
to taste
4 skinless, boneless chicken breasts
Preheat an outdoor grill for medium-high
heat, or an oven at 375°F. In medium sized
mixing bowl combine potatoes, onion, bell
peppers, mushrooms, herbs and olive oil.
Stir ingredients to combine and season
lightly with salt and pepper.
Make 4 12 x 12-inch squares of alumi
num foil and lay them out to be stuffed.
Place a chicken breast in the middle of
each foil square, and lightly season with
salt and pepper. Evenly distribute vegetable
mixture on top of each chicken breast. Fold
each packet so that a tight seal is formed
and all the food is contained.
Grill packets, or bake them in the oven,
for 20 to 30 minutes until internal tempera
ture of chicken reaches 165°F. Remove
packets from heat and let cool slightly.
Open packets carefully as hot steam may
rush out.
Kids Can: Help slice veggies and stuff
their pockets with their favorites.
Homemade Potato Chips
Yield: 4 servings
4 medium Florida fingerling potatoes,
unpeeled (mixed colors)
1 tablespoon olive oil
Pan release spray
Sea salt and fresh ground pepper
to taste
Additional seasonings (see below)
Special equipment needed: French mandolin
Preheat oven to 425°F.
Rinse and dry potatoes. Slice potatoes as
thin as possible with a mandolin.
Place sliced potatoes in medium sized mix
ing bowl and rinse several times with warm
water. Lightly squeeze and dry potatoes.
Kids Can: Place sliced potatoes back in a dry
mixing bowl and add olive oil. Toss potatoes
to make sure they are evenly coated with the
oil, using a little more oil if needed.
Lightly spray a cookie sheet with pan release
spray. Lay sliced potatoes in a single layer on
cookie sheet. Place cookie sheet in oven and
bake for 15 to 20 minutes or until golden
brown and crispy.
Remove cookie sheet from oven and let cool
slightly. Use a thin spatula to remove potato
chips from cookie sheet into a mixing bowl.
Kids Can: While they are still warm, season
chips with their choice of seasoning.
Potato Chip Seasonings
■ Garlic-Parmesan
■ Fresh herbs
■ Your favorite dried spice mix (Greek,
Cajun, BBQ)
Super Spuds
Florida potatoes are a good source of potassium (for
your muscles and growth), vitamin B6 (to help fight
illness and help your nerves function), and fiber (for
digestion). Most of the nutrients are right under the
skin — leave the skin on whenever possible.
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