Video: Cooking with Potatoes
Mashed potatoes, scalloped potatoes, sweet potatoes, even purple potatoes! Chef Jo offers some tips and tricks where potatoes are concerned, plus a guide to each.
Nutritional Bonus: One acorn squash boasts 1,495 mg of potassium compared to the 422 mg in one large banana. A squash also packs 6.5 g of fiber (a slice of whole-grain bread averages 2 g) as well as vitamin B6 and folate.
- 3/4 lb small new potatoes, left unpeeled
- 1 small acorn squash, peeled and cut into 1/4-inch pieces
- 1 tsp fresh rosemary, chopped, divided
- 1/2 tsp sea salt, divided
- 1/2 tsp fresh ground black pepper, divided
- Olive oil cooking spray
- 4 tsp olive oil, divided
- 2 shallots, minced
- 2 cups broccoli, shredded
- 1/3 cup each red and green bell pepper, thinly sliced
- 2 tsp fresh lemon juice
- Preheat oven to 425 F. In a bowl, lightly toss potatoes and squash with 1/2 tsp rosemary, 1/4 tsp salt and 1/4 tsp black pepper. Place on a baking sheet misted with cooking spray. Drizzle with 2 tsp oil, tossing gently. Bake for 25 minutes or until tender, stirring every 10 minutes.
- Heat remaining 2 tsp oil in a large nonstick skillet over medium-high. Saute shallots, broccoli and bell peppers for 1 minute. Add potato-squash mixture and cook for 5 minutes or until heated. Sprinkle with lemon juice, remaining 1/2 tsp rosemary, 1/4 tsp salt and 1/4 tsp black pepper and heat through.
- Serving Size: 1-cup vegetarian hash
- Calories: 120
- Carbohydrate Content: 21 g
- Fat Content: 35 g
- Fiber Content: 3 g
- Protein Content: 35 g
- Sodium Content: 170 mg
- Sugar Content: 3 g