Our great state of New York is the 13th largest grower of potatoes in the nation. When you eat local foods, they taste better because they are fresher, as well as better for our environment because they don’t have to travel far. 

Potatoes are a great source of energy because they contain carbohydrates. They have little fat and cholesterol. Potatoes often get a bad rap as an unhealthy food, but on their own they are a great source of vitamins and nutrients. It’s how we cook them (hello, fries!) and what we put on them (loaded with butter!) that can make them unhealthy.  

Keep the skin on potatoes to get all the vitamins and nutrients potatoes have to offer including Vitamin C (for healthy skin), potassium (for a healthy heart) and Vitamin B6 (for strong muscles).

Craving fries? Try these roasted potatoes below…they’re better for you and better tasting! Scroll down for more yummy potato recipes.

Roasted Potatoes
Ingredients
3 Tbsp of vegetable or olive oil
1 Tbsp of fresh rosemary or 1 tsp of dried rosemary
salt and pepper to taste

Procedure
Preheat oven to 450F. Place potatoes in a bowl and rinse under cold water until starch is removed and water is clear. Drain potatoes well and place in a bowl. Toss with olive oil, salt, pepper and rosemary. Place on an oiled and heated baking sheet and put in oven. Stir when bottoms of potatoes are brown. Continue to stir and cook until potatoes are tender approximately 35 minutes. Serve immediately.

You can other varieties of potatoes and herbs:
2 medium red bliss potatoes, well scrubbed
2 medium yukon gold potatoes, well scrubbed
1 large sweet potato
2 tbsp chopped fresh herbs of your choice: parsley, tarragon, thyme or fennel leaves

Potato Leek Soup
Serves 4 - 6

ingredients
2 Tbsp vegetable or olive oil
4 leeks, washed and sliced thin (use white part of leeks only)
1 celery stalk, sliced thin
1/4 onion, diced
2 garlic cloves, minced
1 bay leaf
1-quart chicken or vegetable stock, or water
1 pound russet potatoes, sliced into 6 pieces
2 Tbsp parsley, chopped
1/4 cup milk (optional)
salt and pepper to taste

procedure
Add 2 Tbsp oil to a medium pot over medium heat. Add leeks, celery, and onion to the pot. Cook on low heat until the vegetables are tender, approximately 7 minutes. Add stock and potatoes and bay leaf tothe pot and bring to a boil. Simmer until potatoes are tender. Remove bay leaf and puree the soup in a blender or food processor until smooth. If using milk, add and bring back to a boil. Season to taste with salt and pepper. Serve soup in bowls and garnish with chopped parsley.

Potato Salad
Serves 4-6

ingredients
4 pounds red bliss potatoes, washed
1 cup olive oil
3/4 cup scallion, chopped
6 Tbsp vinegar
1 Tbsp honey
1 Tbsp dijon mustard
salt and pepper to taste
parsley (optional)

procedure
Place potatoes in a pot and cover with cold water. Salt the water. Bring to a boil and simmer until tender, about 30 - 40 minutes, depending on the size of potatoes (if a knife easily pierces through the middle of the potato, it is ready). Drain and let potatoes rest for 10 minutes. Cut potatoes into quarters or desired size. Mix the remaining ingredients and pour over warm potatoes. Add parsley if desired. Let salad marinate for one hour in the refrigerator. Enjoy.

*recipes courtesy of Wellness in the Schools