Enjoy the delicious appeal of Potatoes

Whether served plain or loaded with cheese and sour cream, the potato is a versatile root vegetable that is a staple food in most households. In addition to being delicious, potatoes are relatively inexpensive, easy to grow and are excellent sources of many vitamins and minerals. Though packed with nutrients, keep in mind the variety and preparation method can affect their nutritional content. One medium-sized skin-on potato has just 110 calories, no fat, sodium or cholesterol, and is a good source of vitamin B6. Studies have linked potatoes to many impressive health benefits, so enjoy these gluten-free tubers in your diet in moderation.

Amanda Cunningham, Staff Writer


Herbed Potatoes

Mamie Windell, Luray, Virginia


2 1/2 lbs. potatoes, peeled and cut into wedges

1/2 cup melted butter

1 tablespoon lemon juice

1/4 cup chopped parsley

3 tablespoons chopped chives

3 teaspoons dill weed

18 teaspoon salt (or to taste)

18 teaspoon black pepper

Directions: Cover potatoes with cold water; bring to a boil. Reduce heat, cover and simmer for 15-20 minutes or until tender. Drain and transfer to a large bowl. Combine remaining ingredients, pour over hot potatoes and toss to coat. Serves 8-10.


Ralitsa’s Roasted Red Potatoes

Ralitsa Konova, Winchester, Virginia


14 small red potatoes, halved
3 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Italian seasoning
13 cup grated Parmesan cheese

In a large bowl, toss potatoes with remaining ingredients until evenly coated. Spread potatoes in a single layer on a foil-lined 15-by-10-inch pan. Bake at 375 degrees for 45-50 minutes.


Aunt Joan’s Gourmet Cheese Potatoes

Lisa Mayer, Manassas, Virginia

6 baking potatoes
1/4 cup plus 2 tablespoons butter
3 cups shredded sharp cheddar cheese
1 1/2 cups sour cream
13 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper

Boil potatoes in their skins. Cool, peel and slice into a large bowl. In a saucepan over low heat, melt . cup butter. Add cheese, stirring until melted. Remove from heat and blend in sour cream, onion, salt and pepper. Fold into potatoes, adding a little milk to moisten if needed. Pour into a greased 2-quart casserole, dot with butter and bake at 325 degrees for 25 minutes.


Potato Green Bean Medley

Cynthia Johnson, Mount Jackson, Virginia

4 bacon strips, diced
3/4 cup water
4-6 medium red potatoes, cut into small wedges, unpeeled
1 1/2 cups fresh-cut green beans (1-inch pieces)
1/2 teaspoon salt
18 teaspoon pepper

In a large saucepan, cook bacon until crisp. Remove bacon to paper towels; drain, reserving one tablespoon of drippings. To the reserved drippings, add water, potatoes, green beans, salt and pepper. Bring to a boil, reduce heat. Cover and cook for 15-20 minutes or until vegetables are tender. Drain if necessary. Sprinkle with bacon. Makes 3 servings.



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