potatoes recipes
Filed Under: Roasted Squash with Potatoes  

- - 1 unpeeled acorn squash (about 1 to 1? lbs), washed, halved, seeded and cut into 12 equal pieces
- - 4 or 5 medium (about 2 lbs) butter potatoes, unpeeled, washed and quartered,
- - 4 cloves garlic, peeled and crushed
- - 3 Tbsp olive oil
- - 1 large sprig rosemary

- - 4 1/2 pounds sweet potatoes (8 or 9 medium), peeled and cut into 1-inch pieces
- - 1 teaspoon salt, plus more to taste
- - 1 cup dried apricots (3 ounces), cut into 1/4-inch slivers
- - 1/2 cup raisins
- - 1 cup boiling water
- - 1 tablespoon canola oil
- - 1 onion, finely chopped
- - 2 teaspoons curry powder
- - Freshly ground pepper to taste

- - 6 medium Idaho potatoes
- - 3 stalks broccoli
- - 1/4 cup skim milk
- - 1 cup shredded low fat Cheddar cheese
- - 1/8 tsp pepper

- - 2 Tbsp olive oil
- - 3 cloves garlic, minced
- - 2 Tbsp chopped fresh ginger root
- - 2 tsp curry powder or to taste
- - 1/2 tsp crushed, dried chilies
- - 1/4 tsp Allspice
- - 1/4 tsp Cinnamon
- - 3 leeks, trimmed and chopped
- - 3 potatoes, peeled and cut in 1" chunks
- -1 cup low sodium tomato sauce
- - 2 cup low sodium chicken broth
- - 3 cup Butternut squash, peeled and cubed
- - 2 red peppers, diced
- - 4 chicken breasts, boned
- - 1 Tbsp olive oil
- - 1/2 cup fresh cilantro, chopped

- 6 russet potatoes (6-8 ounces each), scrubbed
- 1 tablespoon extra-virgin olive oil
- Salt & freshly ground pepper to taste
- 3/4 cup low-fat cottage cheese
- 4 ounces creamy goat cheese, cut into pieces
- 1/3 cup chopped scallions
- 2 tablespoons chopped fresh parsley

- - 2 Tbsp butter
- - 2 Tbsp olive oil
- - 2 cups sliced cooked sweet potatoes or yams
- - 2 plantains, peeled and chopped
- - 1/2 cup green onion, chopped
- - 1 clove garlic, minced
- - 1/2 cup low sodium chicken or beef broth
- - 2 Tbsp fresh herbs (thyme, dill, or chervil), chopped