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Potato Perfection: 3 Savory Spud Recipes to Try

Aug 29, 2019 09:54AM

You say potayto, I say potahto, but we all love our potatoes—don’t you agree? These super tubers are not only highly nutritious but also happen to be on of America’s favorite vegetables. Apparently, you can actually survive on a diet of only potatoes and butter? If that sounds too boring here are some simple spud recipes to try. 

Twice Baked Potato Skillet 

Submitted by Land Ocean New American Grill, 2720 East Bidwell Street, Folsom, 916-983-7000; 1151 Galleria Boulevard, Suite 241, Roseville, 916-407-5640,

Twice Baked Potato Skillet

• 1 ½ lb. mashed potatoes

• 1 tbsp. Ranch Seasoning Mix

• ¼ cup sour cream

• 4 oz. plus ½ oz. cheddar cheese, shredded

• ½ oz. bacon, chopped

• Green onions, sliced small

Mix mashed potato, seasoning mix, sour cream, and 4 oz. cheddar cheese in a bowl—do not over mix. Scoop mix into a round skillet and place in a 425 degree-oven for 10 minutes until heated through. Remove from the oven and top with the remaining cheese and place back in the oven for approximately 30 seconds or until cheese is melted. Top with bacon and green onions and serve.

Gnocchi al Pesto Genovese

Submitted by Vaiano Trattoria, 7160 Douglas Boulevard, Granite Bay, 916-780-0888, 

Gnocchi al Pesto Genovese

• 1 lb. potatoes

• 1 cup plus a little extra (to work the dough) all-purpose flour

• 1 egg

• Salt to taste

• Pesto sauce (see below)

Wash the potatoes and place them unpeeled in a pot of boiling water, making sure they are all completely covered in water. Bring to the boil and cook for 30 minutes until soft. Drain the potatoes and allow them to cool before peeling. Once cool, mash the peeled potatoes together with 1/2 cup of flour, 1 egg and a pinch of salt to taste. Knead the dough for a few minutes and roll into cylinders 1 inch in diameter. Cut the cylinders into 1-inch pieces and lightly flour as you cut them. Cook in boiling salted water. Once the gnocchi rise to the surface (2-4 minutes on average), remove with a slotted spoon.

Combine all ingredients in a blender and mix until creamy.

Shanghai Potatoes

Submitted by Inchin’s Bamboo Garden, 1760 Prairie City Road, Suite 100, Folsom, 916-693-6969,

Shanghai Potatoes

• 8 oz. small red skin potatoes, peeled and halved

• 1 tbsp. whole cashew nuts, fried (for garnish)

• 1.25 oz. green bell pepper, diced

• 1.4 oz. red onions, diced

• 1/3 tsp. ginger, chopped 

• 1 tsp. garlic, chopped

• 1½ tbsp. green onion, diced

• ½ tsp. chili paste

• 1/6 tsp. salt

• 1/8 tsp. sugar

• 2/3 tbsp. ketchup

• ½ tsp. soy sauce

• ½ tsp. vinegar

• 1 tbsp. corn starch

• 1 cup hot water 

• Cooking oil to fry

Fry potatoes on low to medium heat until cooked. Remove and drain excess oil. Sautée ginger and garlic in 1 tbsp. oil. Add chili paste and ketchup. Add hot water and combine all the seasonings. When the sauce starts boiling add potatoes and vegetables. Dilute cornstarch in cold water and gradually add to the boiling sauce until it thickens. Garnish with fried cashew nuts and serve.