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Spices 'n' Spuds
The New Comfort Food

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Oven Roasted Potatoes
Parmesan Potato Wedges
Potato Burgers
Jazzy Potato Soup

This year, give your comforting potato dishes a contemporary twist with sassy, spicy new seasonings. With as much potassium as two bananas and as much vitamin C as an orange, the potato is also an excellent source of calcium, low in fat and cholesterol-free.

Accentuate those good points by using all-natural, no-preservative blends of herbs and spices in place of ho-hum salt and pepper. You'll rev up the flavor without adding calories, satisfy your taste buds and enjoy every bite.

For even more great potato recipes, check out wisconsinpotatoes.com. For Chef Paul Prudhomme's cooking tips, recipes and online catalog, visit Magic Seasonings' Web site at magicseasonings.com or call (800) 457-2857 for a FREE brochure with recipes!

www.culinary.net, a division of Family Features, is a free Web resource for consumers interested in food, home and garden information. The recipes featured on the site are searchable, kitchen-tested and backed by some of the biggest names in the food industry.

Wisconsin Potato Sensations Cookbook is available by writing to Wisconsin Potato Sensations - Dept. BR, P.O. Box 434, Stevens Point, WI 54481-0434. Please include a check or money order in the amount of $8.00 and allow 6 to 8 weeks for delivery.

Magic Seasonings Cheap Calorie Cookbook (with 33 recipes) + brochure (with 10 recipes) are available by writing to Magic Seasonings - P.O. Box 23342, Harahan, LA 70183. Please include a check or money order in the amount of $2.95 (includes shipping and handling).

Oven Roasted Potatoes

Ingredients
  • 1 1/3 pounds (about 4 medium) Wisconsin potatoes (golden flesh*)
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary, crumbled
  • 4 cloves garlic, minced
  • 1 tablespoon Chef Paul Prudhomme's Vegetable Magic (or any of Chef Paul Prudhomme's Magic Seasoning Blends)
  • 1 medium red bell pepper, seeded and cut into 1-inch squares

Preparation
    1. Heat oven to 475°F. Cut potatoes into 1 1/2-inch cubes.
    2. Combine remaining ingredients except bell pepper into baking sheet with sides; mix to blend. Add potatoes and bell pepper. Toss to coat. Arrange in single layer.
    3. Bake 30 to 35 minutes until potatoes are tender and lightly browned, tossing 2 or 3 times during baking.

Serves
Makes 4 servings

Notes, Tips & Suggestions
*Any specialty or fingerling potato can be used.

Parmesan Potato Wedges

Ingredients
  • 2 pounds unpeeled Wisconsin potatoes (russet, about 4 large), washed and drained
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon Chef Paul Prudhomme's Poultry Magic
  • 2 tablespoons olive oil
  • Vegetable cooking spray

Preparation
    1. Cut each potato lengthwise into 6 wedges. In small plastic bag, combine cheese and poultry seasoning. Pour olive oil into large plastic bag. Roll potato wedges in olive oil, then in cheese mixture. Arrange wedges in single layer on 15 x 12 inch baking sheet coated with cooking spray. Bake at 375°F 30 to 35 minutes or until potatoes are tender and golden brown.

Serves
Makes 4 servings

Potato Burgers

Ingredients
  • 1 (8-ounce) can tomato sauce
  • 2 teaspoons Chef Paul Prudhomme's Vegetable Magic
  • 1 tablespoon finely chopped onion
  • 1 tablespoon finely chopped parsley
  • 1 cup cooked, finely diced Wisconsin potatoes (russet)
  • 1 pound ground beef
  • 2 teaspoons Chef Paul Prudhomme's Meat Magic

Preparation
    1. Combine tomato sauce, vegetable seasoning, onion and parsley. Toss potatoes with 1/4 cup tomato sauce mixture.
    2. Divide ground beef into 8 thin patties. Top 4 patties with equal portions potato mixture and place remaining patties over tops. Pinch edges together well. Season burgers with 1/4 teaspoon meat seasoning per side. Brown burgers in hot skillet. Turn and pour remaining tomato sauce mixture into skillet. Cover; simmer 10 minutes.

Serves
Makes 4 servings

Jazzy Potato Soup

Ingredients
Seasoning Mix
  • 2 tablespoons Chef Paul Prudhomme's Meat Magic
  • 1 teaspoon dry mustard
  • 1 teaspoon dried rosemary leaves
Creamy Mixture
  • 1 1/2 cups milk
  • 1/2 cup cottage cheese
  • 2 tablespoons all-purpose flour
Soup
  • 1/2 cup chopped onions
  • 1 cup chopped celery
  • 2 cups small-diced Wisconsin potatoes (russet)
  • 4 cups large-diced Wisconsin potatoes (russet), divided
  • 1 cup apple juice
  • 4 cups vegetable stock, divided
  • 1/4 cup chopped fresh parsley
  • 1/2 cup thinly sliced green onions

Preparation
    1. Combine seasoning mix ingredients in small bowl. Set aside. For creamy mixture, place 1/4 cup milk plus cottage cheese and flour in blender. Blend until smooth. Add remaining milk; blend until thoroughly mixed. Set aside.
    2. Preheat heavy pot over high heat to 350°F, about 4 minutes. Add onions, celery, small-dice potatoes, 2 cups large-dice potatoes and 2 tablespoons seasoning mix. Stir and cook 5 minutes, scraping bottom of pot as crust forms. Add apple juice, scrape bottom free of crust. Cook until liquid evaporates, about 10 minutes.
    3. Add 1 cup vegetable stock and remaining seasoning. Scrape to clear all crust; transfer mixture to blender. Purée until smooth and return to pot. Cook over high heat until crust forms on bottom, about 8 minutes. Add 1 cup stock, and scrape to clear crust. Stir in remaining stock and cook 1 minute. Add remaining large potatoes and bring to boil. Reduce heat to medium and cook 12 minutes, scraping occasionally. Stir in reserved creamy mixture and bring just to simmer. Remove from heat and stir in parsley and green onions.

Serves
Makes 8 (1-cup) appetizer servings

Notes, Tips & Suggestions
Cook's Tip: Because the amount of starch in potatoes varies greatly, the soup may be a little too thick or thin. Add more or less stock to get desired consistency.

SOURCE: Chef Paul Prudhomme's Magic Seasoning BlendsĀ®
Wisconsin Potatoes


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