The Potato Underground — Discover the Goodness of America's Favorite Vegetable

By Tim Straus  

The innovating cooking techniques developed by the Turover-Straus Group for the United States Potato Board use the characteristics of the microwave and the potato to its best advantage.  We call it “changing the physics” of the potato.

For example, the microwave mashed potato technique (coming soon) preserves both the flavor and nutrition of potatoes by leaving the skin on, not poking holes in the potato and placing the potato in a vented, microwave-safe bag or dish.  The microwave energy heats the water in the potato and creates steam.  This steam is then trapped inside the container and helps cook the potato uniformly. 

For the Southwest Potato and Chicken Casserole the fat in the meat creates a very hot environment which “bakes the chicken.”  Microwaves bring the temperature of the water in the potato to 212 degrees but the temperature of fat goes to 400+ degrees.  The layer of potatoes over the chicken creates a Dutch oven effect, trapping the heat and baking both the meat and potatoes. 

The Roasted-style Microwave Potato recipe hits a middle ground.  Slicing potatoes more thinly has the effect of microwave-drying the slices similarly to the way an oven would dry.  Added fat gets extremely hot (400+ degrees) and “browns” the potatoes. 

 Watch “How to Microwave Roasted-Style Potatoes” here or on YouTube:

Microwave Roasted-Style Potatoes (Basic Technique)

4 medium Russet, Yukon Gold, or White potatoes or 6 - 8 Red potatoes
Seasonings of choice, i.e., salt, pepper, parsley, rosemary, thyme, or any other seasonings
Oil

Step 1
Cut potatoes into uniform-size cubes.  Place into microwave-safe dish.

Step 2
Drizzle a small amount of oil over potatoes.  Sprinkle with seasonings.  Toss to evenly disperse oil and seasonings.

Step 3
Tightly cover with lid or plastic wrap and place in microwave.  Microwave on HIGH for 10 minutes or until potatoes are done.  Carefully remove from microwave and serve.

Any of these recipes can be flavor adapted for your family’s taste preference.
For all 20 innovative recipes to go www.HealthyPotato.com and click on new and innovative recipes.

For the college student version go to http://www.onebeermeals.com/.

By Patty Mastracco, guest contributor and food editor of Something Extra

Okay, dinnertime is not my favorite time of the day. After cooking all day it’s so hard to walk in the door (always later than I’d planned) and come up with something tasty and healthy that everyone in my family will eat. The latest potato recipes by Bruce Weinstein and Mark Scarbrough are my lifesavers! Watch their “How to Microwave Au Gratin Potatoes” demonstration video here or on YouTube:

Microwave Au Gratin Potatoes (Basic Technique)

4 medium Russet or Yukon Gold potatoes
1/2 cup milk, divided
Salt and pepper, to taste
1 cup shredded cheese, divided

Step 1
Slice potatoes thinly (approximately 1/8” thick).

Step 2
Pour enough milk into the microwave-safe dish to just cover the bottom.

Step 3
Lay potato slices on bottom of dish, covering bottom. Sprinkle with salt and pepper.
Top with shredded cheese.

Step 4
Repeat layering of ingredients until all potatoes have been added to the dish. When final layer of potatoes have been added and seasoned, pour remaining milk over ingredients before adding the last of the cheese.

Step 5
Cover and microwave on HIGH for 10 minutes or until potatoes are done. Carefully remove from microwave and serve.

The Fondue-Style Potatoes Au Gratin is so good and even better for you than the traditional dish. Who knew you could make such a great gratin without all the butter and cream? The best part about it is that it cooks so fast. This dish only takes 20 minutes – amazing! I’ve served them with pork chops and beef and they were a huge hit.

Same goes with the Southwest Potato and Chicken Casserole. This one is great because it’s a complete meal. It’s super easy to assemble and I’ve done this in the morning so when I get home, I just have to pop it in the microwave. I did simplify it once using a Mexican spice blend (I really like Tajin and the Morton and Bassett blends.) I was never really a fan of lowfat cheeses but I’ve got a whole new respect for them now. You really don’t even notice any difference. I think I’ll see what I can do with the same recipe giving it an Italian twist – Italian herbs and an Italian cheese blend, maybe some good fresh Parm on top…stay tuned for results!

Looks like my microwave will be doing something other than just reheating my coffee now!