Get more out of your produce - Potato

We all know that potatoes are a super versatile vegetable, but they also hold many health benefits too. Potatoes can help with bone health, blood pressure, heart health, inflammation, digestion, skin and immunity. Potatoes contain many vitamins and minerals such as potassium, folate, vitamin B6 and vitamin c and are a good source of fibre.

Some different ways to utilise your potatoes and keep them interesting are:

-Loaded baked potato

-Add potato to frittata

-Add to your favourite curry

-Hassleback potatoes

-Mix it up with different spices ie. Moroccan, garlic and her salt, chicken salt

Warm potato salad

INGREDIENTS

· 1kg potatoes, quartered

· 3 garlic cloves, unpeeled

· 4 bacon rashers

· 4 eggs

· 3/4 cup (210g) Plain Greek Yogurt

· 3 tsp wholegrain mustard

· 1 tbs finely chopped chives

· 1 red onion, finely chopped

· 60g baby spinach leaves

METHOD

· Step 1

Preheat oven to 180°C. Line 2 baking trays with baking paper. Place the potato and garlic on 1 lined tray. Spray with olive oil spray. Season. Bake for 45 mins or until potato is tender and the skin is crispy. Arrange the bacon on remaining lined tray. Bake with potato for the last 15 mins of cooking. Cool slightly. Tear bacon into pieces.

· Step 2

Meanwhile, cook the eggs in a saucepan of boiling water for 8 mins for set yolks. Refresh under cold water. Peel each egg and cut in half.

· Step 3

Squeeze the garlic into a small bowl and discard skins. Stir in the yoghurt, mustard and half the chives. Season.

· Step 4

Combine the potato, bacon, onion, spinach, egg and yoghurt mixture in a large bowl. Sprinkle with the remaining chives. Season.

'Garlic bread' potatoes

INGREDIENTS

· 5 (about 200g each) Potatoes

· 80g butter, melted

· 2 garlic cloves, crushed

· 2 tbs chopped fresh continental parsley leaves

· 8 cheddar slices

· Smoked paprika, to sprinkle

METHOD

· Step 1

Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Cut across the base of each potato slightly so they sit flat on the chopping board. Make thin, evenly spaced cuts crossways at 4-5mm intervals, about two-thirds the way through each potato. (Make sure you don’t cut all the way through.) Place on the prepared tray.

· Step 2

Combine the butter, garlic and parsley in a small bowl. Season well. Brush the potatoes with a little of the butter mixture. Roast for 1 hour or until the potatoes are tender.

· Step 3

Set aside for 10 minutes to cool slightly.

· Step 4

Meanwhile, cut each cheddar slice into 9 small squares.

· Step 5

Trim 1 end of 1 of the potatoes, about 3cm from the end. Repeat with another potato and join the 2 cut sides together. Trim the other end of 1 of these potatoes and repeat trimming to join all potatoes to make 1 long log. Open each cut a little and place a square of cheddar inside. Brush the top with the remaining butter mixture. Sprinkle with paprika. Bake for 15-20 minutes or until melted and golden. Carefully transfer the potato log to a long, narrow serving platter to serve.

Healthier potato nachos

INGREDIENTS

• 740g (4 large) potatoes, skins on, finely sliced lengthways

• 3 teaspoons Mexican spice mix

• 250g punnet cherry tomatoes, sliced

• 2 green shallots, chopped

• 400g can black beans, rinsed and drained

• 1 x 300g can corn kernels, drained

• 2 green chillies, finely sliced

• 1/2 cup chopped fresh coriander, plus extra leaves to serve

• 1 medium avocado, mashed

• 1 teaspoon ground cumin

• 1 small garlic clove, crushed

• 1 tablespoon lemon juice

• 140g (1/2 cup) coconut yoghurt or Greek yoghurt, to serve

METHOD

· Step 1

Preheat oven to 220C/200C fan forced. Line two large baking trays with non-stick baking paper. Place potato slices in a large snap lock bag. Add spice mix and season. Seal bag and shake to coat evenly. Spread potato slices on tray. Spray with oil. Bake for 20-25 minutes or until golden and crisp.

· Step 2

Transfer potatoes to large serving tray. Scatter over tomato, shallot, beans, corn, chilli and coriander. · Step 3

Combine avocado, cumin, garlic and lemon juice. Season. Spoon avocado mash over Nachos along with yoghurt, and sprinkle with extra coriander. Serve.

Recipes from taste.com.au