MR Potato 33 Healthy Potato Recipes

Mr. POTATO.
33 Healthy Potato Recipes
There are no meat or fish ingredients in my recipes,

thus making this book suitable for vegetarians.
by JULIA FRESHBERRY
Photography by Julia Freshberry
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Author: Julia Freshberry
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CONTENTS
INTRODUCTION
Potato salad with green beans and mustard
Potato salad with radish, cucumber and sour cream dressing
Layer salad with potatoes, beets and green peas
Potato salad with red onion and olives
Potato salad with eggs and garlic sauce
Potato cream soup with celery
Potato soup with broccoli and cream cheese
Cheese soup with potatoes and celery
Mashed potatoes with green peas and leek
Mashed potatoes with carrots and sesame seeds
Mashed potatoes with celery and spinach
Creamy mashed potatoes with cauliflower
Potato pancakes with cheese and zucchini
Young potatoes with garlic and thyme
Baked potato wedges in mustard and ginger marinade
Roast unpeeled potatoes with Parmesan and garlic filling
Potatoes in parchment with fresh tomato paste and basil
Campfire baked potatoes with green filling
Baked potatoes coated in Dijon mustard, sweet paprika and garlic marinade
Skewered potatoes
Potato patties with cheese, peas and spinach
“Potatoes from Grandma”
Gauranga with farm cheese
Indian potatoes coated in spicy honey marinade
Italian potatoes with paprika and garlic
Chinese potatoes with soy sauce
Potato flapjacks with cheese and greenery
Potato muffins with broccoli and cheese
Potato casserole with cabbage, corn and garlic sauce
Potato Caponata
Stewed potatoes with vegetables and curry
Cheese-stuffed potatoes with eggplant crisps
French fries with mushroom sauce
INTRODUCTION
Potato isn’t just a vegetable. This unique tuber is widely loved and
appreciated all around the world. I treat this vegetable with deep respect so I
have decided to devote a separate book to it. Thirty-three of my favorite
potato dish recipes are compiled in this book. These are salads, soups,
mashed potatoes, casseroles, roast potatoes coated in various marinades, and
more. I do not consider potato as a garnish; I believe it to be a rich main dish
for which fresh vegetables make a perfect matching. That is why there are no
meat or fish ingredients in my recipes, thus making this book suitable for
vegetarians.
Like I always do, I try to retain nutritious value of products and not heat treat
them too long.
Nutritional facts of every dish are presented as well.
I would be very happy if you find this book helpful and useful. Bon appetit!
Potato salad with green beans and mustard
Prep time: 20 minutes Servings: 2
Ingredients:
2 medium boiled potatoes

1 medium leek (use white part)
5 oz cut green beans
2 eggs, hard cooked
1 tsp whole grain mustard
3 tbsp extra-virgin olive oil
2 sprigs fresh dill
2 green onions
sea salt and freshly ground black pepper to taste
Instructions:
Cube potatoes and eggs, cut leek crosswise in half rings. Chop dill and
green onions.
Heat 1 tbsp olive oil in wok or frying pan and fry leek for 1-2 min,
stirring constantly. Add green beans, fry for 3 min, and set aside. Mix
with potatoes and eggs.
To prepare sauce, mix mustard with 2 tbsp olive oil, add some salt,
black pepper, dill and stir with a fork.
Dress the salad with the sauce, sprinkle with dill and green onion.
Nutrition Facts per serving:

Calories 381.9/Fats 23.8g/Protein 12.6g/Carbohydrates 29.4g
Potato salad with radish, cucumber and sour cream dressing
Prep time: 15 minutes Servings: 2-3
Ingredients:

2 eggs, hard cooked
2 cucumbers (about 5 oz)
10-12 red radishes (about 4.5 oz)
0.5 oz shallots or red onion
3 sprigs fresh parsley
Dressing:
4.5 fl oz sour cream
1 tsp fresh lemon juice
Instructions:
Cube potatoes and eggs, cut radish and cucumbers into bars, cut
shallots in half rings. Chop parsley finely.
Whisk all dressing ingredients in blender bowl.
Mix all salad ingredients, dress and stir well.

Calories 247.8/Fats 16.8g/Protein 8g/Carbohydrates 16g
Layer salad with potatoes, beets and green peas
Ingredients:

1 medium boiled beet (about 7 oz)
2 eggs, hard cooked
3 oz frozen peas (or fresh peas)
3 green onions
Dressing:
7 fl oz sour cream
1 tbsp whole grain mustard
1 tsp Khmeli Suneli (available from Amazon)
Instructions:
Unfreeze green peas in advance. Separate yolks from egg whites.

Grate beet, potatoes and egg whites on a coarse grater. Grate egg yolks
on a cheese grater. Chop green onions finely.
Blend finely all the sauce ingredients in blender bowl.
Using a ring for salad or deep plate lay out the salad in layers. First
layer: potato, the sauce; second layer: beets with egg whites, spring
onion, the sauce. Sprinkle top layer with yolks and cover with green
peas. Steep salad in the fridge for about an hour.

Calories 377.3/Fats 22.6g/Protein 12g/Carbohydrates 32.3g
Potato salad with red onion and olives
Ingredients:
(about 1 lb)
1 red onion
1 bell pepper
15-20 green olives
2 tbsp soy sauce
1 large garlic clove
Instructions:
Cube potatoes, cut bell pepper into half rings, cut olives into rings.
Cut red onion into thin rings, pour with soy sauce and marinate for 10-
15 min.
To prepare dressing, blend finely chopped parsley and garlic with olive
oil.
Mix salad ingredients together, dress with the sauce and stir.

Calories 258.2/Fats 10g/Protein 6g/Carbohydrates 35.4g
Potato salad with eggs and garlic sauce
Ingredients:

2 eggs, hard cooked
½ bell pepper
3 oz canned corn
3 green onions
Dressing:

3 sprigs fresh dill
Instructions:
Cube potatoes and eggs, cut bell pepper into bars. Chop green onion.
Blend sauce ingredients in blender bowl until smooth.
Mix all salad ingredients together, dress with the sauce and stir.

Potato cream soup with celery
Ingredients:
14 oz potatoes
1 small onion
3 oz celery root
2 celery stalks (about 3.5 oz)
1 clove garlic
2 green onions
2 tbsp sunflower seeds
2 tbsp white and black sesame seeds
1 tbsp chia seeds
sea salt to taste
2 ½ cups water
Instructions:
Cut celery root and potatoes into bars, add clove of garlic cut in half,
pour vegetables with water and boil until cooked through. Do not drain
off the water.
Chop onion, cut celery stalk into bars and fry for 3-4 min in olive oil in
wok or frying pan. Put fried vegetables in the saucepan with the soup,
add salt and blend until smooth.
Sprinkle the soup with sesame seeds, sunflower seeds and chia seeds;
decorate with green onion and serve.

Potato soup with broccoli and cream cheese
Ingredients:
2 medium potatoes (about 9 oz)

3 oz cream cheese
11 oz broccoli
1 medium onion
1 clove garlic
½ tsp Khmeli Suneli
(available from Amazon)

1 tsp mustard seeds
3 cups water
Instructions:
Cube potatoes and chop onion. Cut broccoli florets and stalks.
Heat olive oil in the saucepan, add onion and fry for 3 min. Add
potatoes, broccoli stalks, garlic, mustard seeds, pour with water and
boil.
3 min before potatoes are cooked add broccoli florets. Using an
immersion blender, puree the soup. Add cream cheese, salt, pepper,
and Khmeli Suneli and blend until creamy and smooth.

Cheese soup with potatoes and celery
Ingredients:
14 oz potatoes
2 celery stalks (about 3.5 oz)
2 oz shredded Parmesan cheese
1 clove garlic
2 tbsp soy sauce
½ tsp ground bay leaves
2 ½ cups vegetable broth
Instructions:
Cut potatoes into bars, add clove of garlic cut in half, pour with
vegetable broth and boil until potatoes are cooked through. Do not
drain off the liquid.
Cut leek in half rings, cut celery stalk into bars and fry in wok or
frying pan for 3-4 min. Put fried vegetables into the saucepan with the
soup, bring to a simmer. Add soy sauce, ground bay leaves, salt, and
pepper and blend to creamy consistency gradually adding shredded
Parmesan cheese.

Mashed potatoes with green peas and leek
Ingredients:
1 ½ lb potatoes
½ cup half-and-half
1 clove garlic
2 bay leaves
6 black peppercorns
sea salt to taste
Instructions:
Cut potatoes in big pieces, put into the saucepan, add bay leaves, a
garlic clove, and black peppercorns and boil. Drain off the water.
Remove bay leaves.
Cut leek in half rings and fry in olive oil in wok or frying pan for 3
min. Add green peas, half and half, salt, bring to a simmer. Add half
and half. Stir the potatoes into the mixture, and using the immersion
blender, puree until smooth.
Vegetable stock can be used instead of half and half.

Calories 251/Fats 9g/Protein 7g/Carbohydrates 36.6g
Mashed potatoes with carrots and sesame seeds
Ingredients:
1 1/3 lb potatoes
3.5 oz carrots
2 tbsp white and black sesame seeds
5-6 fl oz vegetable broth
Instructions:
Cut potatoes in big pieces and boil. Drain off the water, use potato
masher to mash potatoes.
Grate carrots on a cheese grater, use garlic press and press garlic. Add
hot broth, salt and pepper to vegetables and blend with immersion
blender.
Mix the carrot puree with potatoes, add olive oil, and sesame seeds,
and stir well with a spoon or a whisk.
Half and half can be used instead of vegetable broth.

Calories 187.8/Fats 6g/Protein 4.7g/Carbohydrates 28.5g
Mashed potatoes with celery and spinach
Ingredients:
18 oz potatoes
1 celery stalk
3 oz fresh spinach
1 clove garlic
4-5 pink peppercorns
sea salt to taste
5-6 fl oz vegetable broth
Instructions:
Cut potatoes in big pieces and boil. Drain off the water, use potato
masher to mash potatoes.
Cut leek in half rings, cut celery stalk into bars, wash and dry spinach.
Heat olive oil in wok or frying pan, fry leek with celery for 3-4 min.
Add spinach, stew for 1 min, and set aside.
Mix the mixture with potatoes, add hot broth, chopped garlic, pink
peppercorns, and salt and blend until smooth.

Creamy mashed potatoes with cauliflower
Ingredients:
1 lb potatoes
13 oz cauliflower
2 fl oz half-and-half
1 oz butter
2 cloves garlic
2 bay leaves
Instructions:
Boil potatoes, adding to water 1 garlic clove and bay leaves. Drain off
the water, remove bay leaves, and use potato masher to mash potatoes.
Cut cauliflower into florets and add to boiling water, boil until tender
(about 7-10 min). Add cream, butter, and chopped garlic clove to hot
cauliflower. Blend all until smooth.
Mix the mixture with potatoes, add salt, pepper and puree using mixer
(not blender) for 2-3 min.
Puree is tender and airy.

Potato pancakes with cheese and zucchini
Ingredients:
2 lb potatoes
9 oz zucchini
7 oz Сheddar cheese or Swiss
(or to taste)
1 medium onion
6 tbsp coconut oil
3 eggs
2 cloves garlic
Instructions:
Grate potato on a big side of a box grater, put it into a deep bowl and
pour over with cold water (twice as much water). Stir well and set
aside for 10 min. Squeeze the water out well to remove starch and
extra juice.
Grate onion on a small side of a box grater, and add to potatoes both
grated onion and onion juice.
Grate zucchini on a big side of box grater, add salt and set aside for 10
min, then sieve (you do not need zucchini juice). Add zucchini to
potatoes.
Chop garlic, grate cheese, melt coconut butter. Mix everything with
potatoes; add eggs, salt, pepper and stir.
Cover baking sheet with parchment paper, shape small-diameter
pancakes using a spoon. Bake in the preheated to 400° F oven for 20-
25 min.

Calories 555.2/Fats 33g/Protein 23.1g/Carbohydrates 42g
Young potatoes with garlic and thyme
Ingredients:
2 lb new potatoes
7-8 cloves garlic
5-7 sprigs fresh thyme
5 bay leaves
coarse sea salt to taste
freshly ground black pepper to taste
Instructions:
Wash unpeeled potatoes, then dry.

Press 3-4 garlic cloves with a knife and cut into small pieces. Add
olive oil, thyme leaves, and pepper to garlic, and then mix with
potatoes.
Lay out potatoes in a baking dish; add bay leaves, 4 cloves of garlic
and sprinkle with coarse salt. Bake in the preheated to 350° F oven till
the dish is ready.

Calories 278/Fats 9g/Protein 5.5g/Carbohydrates 43.3g
Baked potato wedges in mustard and ginger marinade
Ingredients:
18 oz potatoes
2 cloves garlic
1 tbsp whole grain mustard
1 small chili pepper (fresh or dry)
0.7 oz fresh ginger
1 tsp fresh lemon juice
3 sprigs fresh cilantro
Instructions:
Wash unpeeled potatoes well, then dry and cut into wedges
lengthwise.
To prepare marinade, slice chili pepper, chop garlic and ginger with a
knife, add mustard, olive oil, salt, and pepper. Stir the marinade with
potatoes. Lay out into the baking dish and roast in the preheated to
400° F oven until brown and crispy.
Season cooked potatoes with chopped cilantro and squeeze a little
lemon juice over.
You can choose the right spiciness of the dish by adding the desired amount
of ginger and chili pepper.

Roast unpeeled potatoes with Parmesan and garlic filling
Ingredients:
4 large potatoes (about 2 lb)

3.5 oz Parmesan cheese
2 large garlic cloves
3 sprigs fresh dill
1 tsp mustard seeds
1 tsp dried oregano
Instructions:
Wash unpeeled potatoes well and cut lengthwise in half. Sprinkle with
black pepper, salt, and oregano and bake at 350° F until ready, turning
once while roasting. Remove part of potato puree from each potato,
keeping the potato skin whole.
To prepare filling, grate cheese, cut garlic in thin slices, add olive oil,
and mix mustard seeds with potato puree. Fill potato halves with the
filling and put into the oven for 4-5 min. Season with chopped dill and
serve hot.

Potatoes in parchment with fresh tomato paste and basil
Ingredients:
1.5-2 lb medium potatoes

8-10 cloves garlic
1 tsp mustard seeds
1 tsp dried sweet paprika
1 tsp dried rosemary
1 tsp black peppercorns
coarse sea salt to taste
Paste:
5 oz tomatoes
1 clove garlic
10-12 fresh basil leaves
½ tsp dried oregano
Instructions:
Wash unpeeled potatoes well, and then dry.

Visually divide parchment sheet into two halves. Lay out potatoes in
the middle of the sheet, sprinkle with olive oil, and add unpeeled garlic
cloves, paprika, mustard seeds, rosemary and black peppercorns.
Cover the potatoes with the other part of parchment sheet and fold the
edges.
Roast at 400° F for about 50 min. 10 min before readiness, open the
top part of parchment, salt the dish and leave in the oven.
To prepare tomato paste, cube tomatoes, chop basil and garlic, add the
rest of the ingredients and stir with a spoon.
Cut cooked potatoes into halves; put the paste on top.

Calories 317.9/Fats 12.5g/Protein 6.7g/Carbohydrates 44g
Campfire baked potatoes with green filling
Ingredients:
8-10 medium potatoes

2-3 tbsp wheat flour
2 tbsp sea salt
Filling:
2 fl oz extra-virgin olive oil

1 bunch of fresh parsley
1 bunch of fresh cilantro
Instructions:
Wash unpeeled potatoes. Do not dry.

Fill a plastic bag with flour and salt, and put wet potatoes inside.
Tie the plastic bag; shake it well so that the potatoes are fully covered
with flour and salt. Lay out the potatoes into the baking form and bake
in the preheated to 425° F oven until the potatoes are baked through.
To prepare the filling, mix all the ingredients in the blender bowl and
blend well.
Score each potato a little on the top, and fill it with the green filling.
We don’t recommend to eat baked potato skins.

Calories 303.2/Fats 13.4g/Protein 5.3g/Carbohydrates 40g
Baked potatoes coated in Dijon mustard,
sweet paprika and garlic marinade
Ingredients:
2.2 lb potatoes
1 tbsp Dijon mustard
2 tbsp corn oil (or any other oil)
1 tsp garlic powder
1 tsp ground bay leaves
Instructions:
Peel potatoes, dry them and cut into wedges lengthwise.
For marinade, mix Dijon mustard with corn oil, add paprika, garlic,
bay leaves, salt, and pepper; and whisk. Stir marinade with potatoes
thoroughly, lay out on a parchment sheet and bake in a preheated to
400° F oven until cooked.
Sour cream sauce with greenery makes a perfect match for these potatoes.

Skewered potatoes
Ingredients:
1.8 lb medium potatoes

5 fl oz sour cream
2 tsp smoked paprika
1 tsp turmeric
1 tsp herbs de Provence
1 tsp garlic powder
½ tsp black pepper
sea salt to taste
Instructions:
Wash and peel potatoes, cut in rounds 3-4 mm thick and dry off with
paper towel.
To prepare marinade, mix up sour cream with paprika, turmeric and
herbs de Provence. Add garlic powder, salt and black pepper. Add the
marinade to potatoes and stir. Thread potato rounds onto skewers
leaving some distance between them. Bake in a preheated to 400° F
oven until cooked.
Sprinkle potatoes with greenery.
Baking time depends on potato sort.

To shorten baking time, make potatoes rounds of thinner diameter.
Any marinade can match this potato dish.

Potato patties with cheese, peas and spinach
Ingredients:
(about 13 oz)
1 oz Сheddar cheese or Swiss
(or to taste)

1 oz fresh spinach
1 egg
1 tbsp vegetable oil
½ tsp ground bay leaves
Instructions:
Grate warm potatoes; add egg, salt, pepper and ground bay leaves. Stir
well.
To prepare filling cut cheese in small cubes, slice spinach, thaw peas.
Spread vegetable oil on a baking sheet. Using a big spoon, shape flat
small patties on the baking sheet. Use half of the potato mass. Put the
filling on the top of each patty, cover patties with the rest of potato
mass. Put the baking sheet into a preheated to 400° F oven for 15 min.

“Potatoes from Grandma”
Ingredients:

1 medium onion
1 clove garlic
1 bay leaf
4 whole allspice berries
2 - 2 ½ cups vegetable broth
3 sprigs fresh dill
Instructions:
Wash potatoes and slice 4-5 mm thick (can be cooked both peeled or
unpeeled).
Chop onion and fry in vegetable oil in a deep frying pan for 2-3 min.
Lay out potatoes on the onion in a few rows. Pour the potatoes with
hot broth, the potatoes to be fully covered. Add a garlic clove cut in
half, bay leaf, black pepper and allspice berries. Stew in a slow cooker
for about 20 min. Then open the lid, add salt, stir carefully and stew
without the lid for 3-5 min to steam out the liquid.
Sprinkle with chopped dill.
Water with curry and paprika can be used

instead of vegetable broth.

Gauranga with farm cheese
Ingredients:

7 oz farm cheese
10 fl oz sour cream
2-3 garlic cloves
1 tsp coriander seeds
1 tbsp turmeric
1 bunch of fresh dill
Instructions:
Wash and peel potatoes, slice 1-2 mm thick. Grate farm cheese or
crush it with hands, chop garlic with a knife, chop the greenery. Add
turmeric, coriander, salt and pepper to sour cream; stir well.
Grease a baking dish with vegetable oil. Lay out one potato layer
(about 1/3 part), spread with sour cream, and sprinkle with farm
cheese, garlic and greenery. Make two more such layers, cover with
parchment or foil.
Bake in the preheated to 425° F oven for 40-50 min (remove the foil
15 min before the dish is ready).

Indian potatoes coated in spicy honey marinade
Ingredients:
1.3 lb potatoes
1 small chili pepper (fresh or dry)
2 garlic cloves
1.5 - 2 tbsp honey
sea salt to taste
Instructions:
Peel and cut potatoes in medium cubes.

Chop chili pepper and garlic in the mortar, add a little water and set
aside for 10 min. Then sieve, as only juice is needed. Add honey,
vegetable oil, and salt to the marinade, and pour on the potatoes.
Sprinkle with paprika, stir well and bake in a preheated to 425° F oven
until cooked. Stir potatoes a few times while baking.
Season with chopped parsley and serve.

Calories 354/Fats 6.5g/Protein 7g/Carbohydrates 66.3g
Italian potatoes with paprika and garlic
Ingredients:
6-8 medium potatoes

1 garlic clove
1 tsp herbs de Provence
2 green onions
Instructions:
Wash potatoes and boil them unpeeled. Put parchment on a baking

sheet. Lay out hot potatoes on the baking sheet and using a rolling pin
press the potatoes. Sprinkle each potato with olive oil, paprika, herbs
de Provence, add salt and pepper.
Slice garlic thin and put onto potatoes.

Put into an oven heated to 425° F for 15 min until brown and crispy.
Season with green onion and serve.

Chinese potatoes with soy sauce
Ingredients:
1.3 lb potatoes
1 small onion
½ carrot
½ bell pepper
2 garlic cloves
4 tbsp soy sauce
2 tbsp white sesame seeds
Instructions:
Cut potatoes into thin straws (1-2 mm width). Rinse in cold water 3-4
times to remove starch.
Slice bell pepper, garlic and carrot finely, cut onion in half rings.
Heat oil in a wok or frying pan, lay out onion and fry for 2-3 min
constantly stirring. Then add potatoes, fry for 2 min, pour soy sauce,
cover with the lid and stew for 2-3 min. Add bell pepper with carrot,
garlic and fry till the potatoes are ready (2-3 min) stirring.
Season the ready dish with chopped cilantro, sprinkle with sesame
seeds and serve hot.
All vegetables for the dish should be sliced as finely as possible.

Use big potatoes to get potato straws long.

Potato flapjacks with cheese and greenery
Ingredients for 4 flapjacks:
11 oz potatoes
1 cup rye flour
1 egg
½ tsp sea salt
Filling:
2 oz Cheddar cheese or Swiss
(or to taste)

1 bunch of fresh dill
5-6 green onions
Instructions:
To prepare filling, grate cheese on the big side of a box grater and
chop the greenery.
Boil potatoes; drain off the water 5 min before the potatoes are cooked.
Let the potatoes cool. Mash warm potatoes; add egg, vegetable oil, salt
and pepper. Gradually adding the flour, knead until soft and elastic.
Make sure it is not too thick.
Shape the batter into a sausage and divide it into 8 parts. Sprinkle
some flour on the table, roll thin flapjacks (0,5 cm thick).
Heat a frying pan, sprinkle a little flour on it and lay out the flapjack.
Put the filling in the center of the flapjack, cover with the second
flapjack, and press the edges slightly. Fry each side for 1-2 min.
Cut the cooked flapjack into four parts. Serve hot.

Calories 519.7/Fats 17.1g/Protein 20g/Carbohydrates 72.5g
Potato muffins with broccoli and cheese
Ingredients for 6 muffins:
1.2 lb potatoes
4 oz broccoli
1 egg
5 sprigs fresh dill
1.5 oz Cheddar cheese or Swiss (or to taste)
½ cup vegetable broth
1 tsp vegetable oil
Instructions:
Trim off the broccoli florets, chop dill, and grate cheese on a small
side of a box grater.
Boil potatoes and drain off the water. Add hot broth, pressed garlic, an
egg, salt, and pepper. Mash the potatoes with a masher. Add broccoli
florets with dill to the mashed potatoes.
Spread butter into muffin tins and fill each with potato mixture. Put
sour cream on top, sprinkle with grated cheese.
Bake in the oven heated to 400° F for 15 min.

Potato casserole with cabbage, corn and garlic sauce
Ingredients:
1.3 lb potatoes
5.5 oz cabbage
4 oz canned corn
1 tsp dried garlic
Sauce:

1-2 garlic cloves
5-6 pink peppercorns
sea salt to taste
Instructions:
Boil potatoes until half-done and grate. Add dry garlic, and salt, and
stir well.
To prepare the filling, cut leek into half rings, chop the cabbage. Heat
olive oil in the wok or frying pan, lay out the vegetables and fry for 5
min. Add corn, salt, and pepper and stir well.
Grease a baking sheet with vegetable oil, lay out a layer of potatoes,
spread out the filling, and then cover with another potato layer. Put the
baking sheet into an oven heated to 400° F for 12-15 min.
To prepare the sauce, mix sour cream, garlic and pink pepper, whisk
thoroughly.
Spread the sauce on the cooked casserole.

Potato Caponata
Ingredients:
3-4 medium potatoes

1 eggplant
2 celery stalks
1 small onion
½ bell pepper
15-18 green olives
10 cherry tomatoes
1 tsp dried oregano
2-3 sprigs fresh parsley
Instructions:
Cut potatoes in wedges, cut onion into half rings, add cherry tomatoes
and olives. Cut eggplant in big pieces, cube celery stalk and bell
pepper. Add olive oil, oregano, salt and pepper to the vegetables.
Lay out the vegetables onto a baking dish, cover with parchment or
foil. Put into an oven heated to 350° F for
45-50 min (remove foil 15 min before the dish is ready).
Season with parsley.

Stewed potatoes with vegetables and curry
Ingredients:
3-4 medium potatoes

1 small carrot
3.5 oz frozen peas (or fresh peas)
7 oz fresh agaricus mushrooms
2 cloves garlic
2 tsp curry powder
2 bay leaves
2-3 green onion
1.5 - 2 cups vegetable broth
Instructions:
Cut potatoes in big pieces, chop leek, slice mushrooms, finely grate
carrots.
Heat olive oil in the saucepan, fry leek with mushrooms for 4-5 min.
Add potatoes, bay leaf, and curry powder; pour hot broth and stew into
medium cooker.
A few minutes before potatoes are cooked add green peas, carrots,
pressed garlic, salt and pepper. Set the dish aside and let it rest.
Serve the dish seasoned with green onion.

Cheese-stuffed potatoes with eggplant crisps
Ingredients:
4 medium potatoes
1 eggplant
3.5 oz Cheddar cheese
1 clove garlic
6 green olives
1 tsp vegetable oil
sea salt to taste
Instructions:
Wash unpeeled potatoes, boil until half-cooked. Cut both tops from
each potato; scoop out pulp, leaving potato keg-shaped.
Cut eggplant lengthwise and fry in the frying pan on both sides
without any oil for 4-5 min. Sprinkle with sweet paprika and salt.
Slice olives into rings, slice garlic thinly and cut the cheese into bars.
Fill each potato with olives, garlic and 3-4 cheese bars. Wrap each
potato with eggplant strip and fix with a toothpick. Put into an oven
heated to 400° F for 10 min.

French fries with mushroom sauce
Ingredients:
1.2 lb large potatoes

2 egg whites
sea salt to taste
Sauce:
4 oz fresh agaricus mushrooms
(or frozen)
1 small onion
1 clove garlic
2 sprigs fresh dill
2 - 3 tbsp vegetable broth
sea salt to taste
Instructions:
Peel potatoes and cut into bars lengthwise. Whip egg whites until
foamy. Stir potatoes with egg white foam well, making sure each
potato bar is fully covered. Put parchment on a baking pan, lay out
potatoes. Bake in the preheated to 425° F oven until cooked.
To prepare the sauce chop onion and fry together with sliced
mushrooms in a wok or frying pan in olive oil for 8-10 min. Put the
mass in a blender bowl, add broth, garlic, salt and chopped dill. Blend
thoroughly to smooth consistency.


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Mr. POTATO.

33 Healthy Potato Recipes

There are no meat or fish ingredients in my recipes,

Photography by Julia Freshberry

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Prep time: 20 minutes Servings: 2

2 medium boiled potatoes

Nutrition Facts per serving:

Prep time: 15 minutes Servings: 2-3

2 medium boiled potatoes

Nutrition Facts per serving:

Prep time: 20 minutes Servings: 3

3 medium boiled potatoes

Unfreeze green peas in advance. Separate yolks from egg whites.

Nutrition Facts per serving:

Prep time: 20 minutes Servings: 3

4 medium boiled potatoes

Nutrition Facts per serving:

Prep time: 15 minutes Servings: 2-3

3 medium boiled potatoes

3.5 fl oz sour cream

Nutrition Facts per serving:

Prep time: 30 minutes Servings: 4

Nutrition Facts per serving:

Prep time: 30 minutes Servings: 4

2 medium potatoes (about 9 oz)

(available from Amazon)

Nutrition Facts per serving:

Prep time: 30 minutes Servings: 4

Nutrition Facts per serving:

Prep time: 30 minutes Servings: 3-4

Vegetable stock can be used instead of half and half.

Nutrition Facts per serving:

Prep time: 30 minutes Servings: 3-4

Half and half can be used instead of vegetable broth.

Nutrition Facts per serving:

Prep time: 30 minutes Servings: 3-4

Nutrition Facts per serving:

Prep time: 30 minutes Servings: 3-4

Puree is tender and airy.

Nutrition Facts per serving:

Prep time: 40 minutes Servings: 3-4

Nutrition Facts per serving:

Prep time: 60 minutes Servings: 3-4

Wash unpeeled potatoes, then dry.

Nutrition Facts per serving:

Prep time: 50 minutes Servings: 2

Nutrition Facts per serving:

Prep time: 60 minutes Servings: 2-3

4 large potatoes (about 2 lb)

Nutrition Facts per serving:

Prep time: 60 minutes Servings: 2-3

1.5-2 lb medium potatoes

Wash unpeeled potatoes well, and then dry.

Nutrition Facts per serving:

Prep time: 60 minutes Servings: 3-4

8-10 medium potatoes

2 fl oz extra-virgin olive oil

Wash unpeeled potatoes. Do not dry.