From the Potato Fields In Florida? Best Potato Side-Dish Recipes

Hastings is the Potato Capital of Florida. It boosts a population of under 1,000 yet while the town is small, it is mighty in its contributions to the potato industry. Hastings has been cultivating potatoes for at least 100 years and because of the thin skins and rounded shapes, became one of the premier potato producers for the potato chip industry. FritoLay™ as well as other top manufacturers set up operations in Hastings and brought affluence to an otherwise under utilized rural area. Wayne Smith, a fourth generation farmer who lives in the Hastings area has been working diligently since leaving college to bring prosperity back to Hastings after the potato chip manufacturers pulled most of their operations out. It appears he has succeeded! SunLite™ All-Natural Low-Carb Potatoes has become a terrific hit around the globe! The SunLite™ potato is a pale and smooth skinned potato, boosting “30% fewer carbs, 25% fewer calories, and 0% fat… putting an end to the myth of the unhealthy potato. Imagine a potato that tastes great without butter or sour cream -- it has an all-natural flavor that can stand on its own.” And I for one, can attest to this potato’s great taste!

If they aren’t available in your area yet, it doesn’t mean you can’t enjoy a little taste of potato heaven from the experts. Try their website “SunLite™ All-Natural Low-Carb Potatoes”

But in the meantime you won’t have to look to far for five great “tried and true” recipes from these same locals…

Mashed Potato Tips

 Residents in the area suggest that you try adding 3 ounces of cream cheese and 12 ounces of sour cream to your mashed potatoes for an added zing.  Or try adding finely chopped scallions, 3 ounces of cream cheese and 1 Tbsp of dry parsley to the mashed potatoes for a more sophisticated dinner. 

Still looking for options…Try the local recipes below for flavors that will wow your family at every turn…It isn’t just baked or mashed anymore!

Potato Rissoles

8 large Florida potatoes, peeled

½ cup olive oil

Parsley (chopped)

Salt to taste

½ cup Parmesan Cheese (grated)

¼ cup Italian Dressing

Cut the potato in half and using a melon baller, cut rounds from the potatoes.  Cook the potato balls in boiling, salted water for approximately ten minutes.  Drain well and set aside on paper towels.  In a large saucepan heat the oil, add potatoes and sauté until golden brown.  Shake pan often to brown potatoes evenly.  Drizzle with dressing, sprinkle with parsley and cheese.

Serves 8,   Excellent with pork roast, baked chicken of all types and as a side for light fish

Easy Roasted Potatoes (From the Grill)

3 or 4 medium Florida Potatoes (quartered)

1 sweet Onion, sliced

1 green Pepper

1 package Instant Beef or Chicken bullion granules

Salt & Pepper to taste

Ice Cubes*

Microwave the potatoes on high about 4 minutes, place 4 quarters each on individual sheets of heavy duty aluminum foil.   Sprinkle pepper and salt across potatoes, lay slices of onion and green pepper on top of the potatoes and sprinkle with bullion granules.  Lay two ice cubes in each package.  Seal foil tightly.  Grill for 10 to 15 minutes.  Can be laid alongside whatever else is being grilled.

*can use 2 pats of stick margarine or butter instead of ice cubes for a richer flavor

Irish ColCannon – The Florida Way

6 med Florida potatoes (peeled and quartered)

4 wedges Cabbage (shredded)

1 cup Onion (chopped)

¼  cup butter or margarine

½ to ¾ cup Milk

1 tsp Salt

1/8 tsp pepper

1 Tbsp Parsley (snipped)

Cook potatoes until tender, drain.  Cook cabbage and onions in small amount of water for about seven minutes, drain.  While cabbage and onions are cooking, mash the potatoes, beat in the butter and milk then add the salt and pepper.  When cabbage has finished cooking and has been drained, fold the cabbage and onions into the mashed potatoes, top with parsley.  Serve immediately.

*For fluffier potatoes, substitute half of milk with sour cream.

Excellent as a side dish for all types of pork or lamb dishes

Potato Salad fit for Company

3 cups Florida potatoes (cubed) use while they are still hot

¼ cup Green Onions (minced)

2 Tbsp Radishes (minced)

2 Hard Cooked eggs (diced)

¼ cup Mayonnaise

¼ cup Sour Cream

2 Tbsp Vinegar

¼ tsp Sugar

1 tsp Salt

½ tsp Caraway Seeds

Mix the first four ingredients in a salad bowl.  Blend the remaining ingredients together and mix gently but thoroughly into the salad bowl with the potato mixture.  Clean the sides of the bowl, Cover and let stand at least 30 minutes in the refrigerator to blend the flavors and chill the salad.  Serve on crisp lettuce either iceberg, romaine or green leaf.

Perfect served with ground beef recipes, rotisserie chicken, or grilled steak

Cheesy Potato Puff for 6

½ cup Skimmed Milk

½ stick no cholesterol Margarine

4 to 5 cups of left over Mashed Potatoes

3 Egg Whites

1/3 cup Parmesan Cheese

½ cup low-fat Cottage Cheese

3 Tbsp grated Onion (white or yellow)

Salt & Pepper to taste

Low-fat Cheddar Cheese,  grated

Heat milk with margarine, pour over mashed potatoes and beat until smooth.  Add egg whites, parmesan cheese, cottage cheese and grated onion.  Add salt & pepper to taste.  Pour into a greased casserole dish, top with grated cheddar cheese.  Bake 30 minutes at 350 degrees.

Potato Cakes for 4

2 pounds Florida baking potatoes (peeled and sliced very thin)

3 Tbsp poultry fat (or oil mixed with a little poultry broth)

1 Tbsp unsalted butter

3 Garlic Cloves (minced)

3 Tbsp minced Parsley

Salt & Pepper to taste

Preheat oven to 400 degrees.  Melt fat in a large sauce pan over medium heat.  Add potatoes and season with salt.  Sauté with partial cover, toss potatoes often till partially brown on both sides (usually about 25 minutes).  With a large slotted spoon or spatula, transfer potato slices to a 9” round, nonstick, over-proof skillet.  Press potatoes firmly and evenly into pan.  Bake, uncovered until potatoes are crisp and golden, also about 25 minutes.  Place skillet over medium-high heat and rub butter around the edges of the pan.  Invert pan over a large plate to unmold the potato cake.  Spread garlic and parsley on top.  Serve Immediately!

Try these links for every more great ideas!

Best Potato Soup Recipes

Best Potato Main Dish Recipes

Best Potato Side-Dish Recipes

Best Desserts from Potatoes

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