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Potatoes

Roasted Potatoes
(Thanks to Nela and Keith at SFL for this recipe)!

20 oz new potatoes, rinsed and cut in half (about 30 small ones)
1 tsp Greek seasoning (or oregano)
2 tsp olive oil
pinch black pepper

Preheat oven to 350F. Place potatoes in a big bowl and toss with herbs and olive oil. Place them cut face down on a baking sheet and roast for 30 minutes or until desired doneness. Makes aprox. 4 portions.

Potato Latkes

Batter:
1/2 onion, grated
1 large potato, peeled, grated (liquid drained)
2 tbsp whole wheat flour
2 tbsp chopped parsley
2 eggs, beaten
salt and pepper

Combine onion, and potato in bowl. Mix in flour by hand. Whisk eggs together in separate bowl, and add to potato mixture. Add salt, pepper and parsley. Shape into small pancake shapes.

Fry small pancakes in a hot pan, browning both sides well. Top with apple sauce, and serve with a cottage cheese-tomato salad.

Potato and Beet salad

3 egg whites, hardboiled & chopped
3 cups potatoes, diced & cooked
2 cups beets, cooked & diced
1 onion, chopped
½ cup plain yogurt
juice of 1 lemon
2 tbsp Dijon mustard
½ cup fresh cilantro, chopped (or green onions or parsley)
pinch of salt and pepper

Mix all ingredients together in a large bowl. Cover, refrigerate to chill, and serve on a bed of lettuce.
*recipe courtesy of Simply For Life Quispamsis

Potato, Pea, Bean Curry
(from Company’s Coming 30-Minute Weekday Meals)

3 cups chopped peeled potato
1 tbsp olive oil
1 cup chopped onion
2 tbsp mild curry paste
2 tsp all-purpose flour
14 oz. can of coconut milk
1 1/2 cups cut green beans
1 1/2 cups shelling or snap peas
1/4 cup water
2 tbsp fresh mint leaves (optional)
1/2 tsp salt

Boil potatoes almost to done-ness, or microwave on high for about 8 minutes. Drain liquid.
Meanwhile, heat oil in a large frying pan on medium. Add onion and curry paste. Cook for 5 to 10 minutes, stirring often, until onion is softened. Add flour. Heat and stir for 1 minute.
Add potato and remaining ingredients. Stir and bring to a boil on medium-high. Reduce heat to medium. Simmer, uncovered, for about 5 minutes until sauce is boiling and thickened and green beans are tender-crisp.

Lentil Soup
(adapted from Bridget’s Green Living Recipe Book)

2 tsp oil
2 onions, finely diced
2-4 cloves garlic, finely chopped or put through a press
3-5 medium carrots, peeled and grated
2-3 medium potatoes, chopped into little cubes
2 cups crushed tomatoes or chunky tomato sauce
about 7 cups of water or broth, or a combination of both
2 cups red lentils
1 bay leaf
1 red pepper, whirred in a food processor
sea salt & pepper to taste
squeeze of lemon juce

In a large soup pot over medium heat saute the onions in the oil until soft then add the garlic. Stir a bit then add the potatoes. Cook, stirring occasionally, for a few minutes then add the carrots, tomatoes, water or broth, and bay leaf. Give it all a good stir, cover and bring to a boil. Add the lentils, stir again, and cover. Let it simmer away, stirring occasionally, until the potatoes are tender. Stir in the whirred red pepper. Season with salt and pepper. Toss in your favourite herbs (cilantro, oregano, thyme, etc) and serve with a good squeeze of lemon and feta crumbled over or grated parmesan.

Variations:
Add chopped cauliflower to the vegetable mixture
Toss in 1-2 cups of cooked chickpeas near the end
Add 1-2 cups of chopped spinach or swiss chard just before serving

Fresh Cut Shoestring Fries
(from Bridget’s Green Living Recipe Book)

* The key to making these oven-baked fries crispy is to cut them as thinly as possible

one sweet potato
3 medium potatoes
2 T olive oil
sea salt and pepper

Peel potatoes or just give them a good scrub if they’re thin skinned (sweet potato will have to be peeled).

Slice them as thinly as possible and toss in a bowl with oil and salt and pepper.

Spread in a single layer on a parchment paper-lined baking sheet. (Oil the sheet lightly if you don’t have parchment paper).

Bake at 450 for about half an hour (or until they’re crisp to your liking), moving them around the baking sheet every 10 minutes or so.

Remove from oven and serve.

Great variation:
- in addition to the salt and pepper, toss with ¼ t Chili powder and ¼ t oregano.