Tuesday, September 15, 2009

Staple Starches - Spuds

Corey and I eat a lot of potatoes. They are versatile, inexpensive, go well with just about any meal, and are easy to prepare. We rotate between two standard types of spuds: mashed potatoes and roasted potatoes. I use very little butter and oil in my versions and rely on spices and cooking techniques to boost flavor without adding fat.


Recipe Notes

A common misconception about mashed potatoes is that, by default, they are bad for you. I use only one tbsp. of light butter in my version (which serves three people) and rely on buttermilk. salt, and pepper to add flavor instead. If buttermilk seems a little bit exotic for you, you can also use skim milk. Use just enough milk to give you the right consistency (you can tell from the photo how little I actually used) and season generously. If you need to boost the flavor, continue adding a splash of milk and a twist of salt and pepper until you've got the flavor that you want. Serves 3.


  • 2 medium/large baking potatoes, peeled and cut into thirds
  • Low fat buttermilk (1%) - can also use skim milk
  • 1 tbsp. light butter (I use Land O Lakes)
  • Coarse-ground pepper and sea salt
1. Boil peeled, sectioned potatoes until tender (at least 30 minutes).

2. Add buttermilk, butter, salt, and pepper. Using a hand mixer, blend until desired consistency is achieved.

3. Continue adding small amounts of buttermilk and/or salt and pepper until desired flavor is achieved.


Recipe Notes

Contrary to popular belief, you do not have to use quarts of oil to get your roasted potatoes to taste good. I use a couple of tbsp. at the most (and that would be for a cookie tray of potatoes to serve 8 people.) I rely on seasonings and cooking the potatoes at a low heat setting for a long period of time to make them tasty. By roasting at a low heat, the potatoes become crispy on the outside and are tender on the inside. Serves 2.


  • Small Yellow Dutch potatoes (about the size of a grape tomato) - approximately 1/2 lb.
  • 1 tbsp. olive oil
  • Tony Chachere's creole seasoning
  • Course salt and pepper


1. Preheat oven to 300 degrees.

2. Clean and halve Yellow Dutch potatoes.

3. Combine in a bowl with olive oil and a generous shake of creole seasoning, salt, and pepper.

4. Toss to coat and arrange on a foil-lined cookie sheet or jelly roll pan.

5. Bake in the oven for between 45 minutes to one hour or until desired degree of browning is achieved.

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