Potato Recipes: How to Fry potatoes in a cast iron pan

When the potatoes frying in a cast iron pan, you want to turn the heat down to medium-low, and with a lid. Fry the potatoes in a cast iron pan with the guidance of a chef in this free video on potato recipes. Expert: Peter Dryden Contact: www.teenchallengepnw.com Bio: Peter Dryden has worked in the culinary arts for over 10 years. Filmmaker: Lukas Neumann Series Description: The potato recipes are all very easy and fun to do. potato recipes Find out the size of aChef recipes in this free video on potatoes.



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Potato Ravioli With Wonton Wraps

This undoubtedly has its roots at Ellis Island. Only in America can you find a hearty-warming dish created from such a variety of ethnic styles and ingredients. It just goes to highlight our cultural commonalities, at least from a culinary perspective. Here are two recipes using two potato variations and one pasta variation. Give them a try for something new and different.

A simple recipe for Sweet Potato Ravioli consists of 1 cup mashed sweet potatoes, 2 minced garlic cloves, 1/2 teaspoon ground ginger, salt and pepper to taste, and 32 won ton wrappers. To prepare, mix sweet potatoes, garlic, ginger with salt and pepper. Spoon 1 tablespoon mixture onto won ton wrapper. Brush edges of wrapper with water. Top with second wrapper and seal. Repeat with remaining potato mixture and wrappers. In 3 quarts boiling water, cook 4 to 6 ravioli 'al dente.' Remove with slotted spoon and repeat with remaining ravioli.

Alternatively, use an equal amount of mashed Idaho potatoes. Substitute ingredients with ½ cup bacon bits, 1 tablespoon chopped chives, 1 minced garlic clove, 1 tablespoon butter, 2 tablespoons grated Parmesan cheese, and salt & pepper to taste.For a simple sauce to garnish either variation, boil 1/2 cups chicken stock with 3 tablespoons butter, and 1 tablespoon finely chopped chives. Plate ravioli. Spoon sauce to coat and serve immediately.

As another simple sauce, melt 1 stick butter in skillet and cook until butter begins to brown slightly. Remove from heat and add 3/4 tablespoons balsamic vinegar and ¾ tablespoons chopped fresh thyme. Plate ravioli. Spoon sauce to coat, and sprinkle with chopped pecans. Serve immediately.

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The Potato - A Pantry Staple

Regardless of how you fix them, whether diced, sliced, mashed or baked, potatoes are the most popular vegetable in America, and a pantry staple. Most people include some form of potato product in one out of three meals they eat daily. Potatoes, when prepared well, and without added fat, are a wonderful source of nutritional energy.

When shopping for potatoes, choose ones that are firm, smooth, and have no spots and sprouts. If a potato is rather green in appearance it indicates sunburn or light exposure and should be avoided. Find the proper potato for the dish that you are preparing. Waxy or boiling potatoes are better suited for soups, salads or barbequing. Some names to look for in your store are Red Potato, Round Red or Yellow Potato to name a few. For baking, mashing or frying, try to use a starchy potato variety. These potato varieties are usually long and coarse and their skins feel like a cork when touched. Some familiar starchy potato names you'll see in your grocery store are Gold Rush, Russet Arcadia, and Russet Burbank.

Be sure to store potatoes in a dark, dry, cool area. Temperatures above 50 F cause potatoes to sprout and shrivel. Refrigeration is not recommended because the starch will turn to sugar and the potato will turn dark when cooked.

Like oranges, potatoes are very high in vitamin C. One medium potato contains 45% of the vitamin C that's recommended for good health. Potatoes are also high in fiber and carbohydrates and contain more potassium than a banana. A potato is naturally low in calories and contains no fat, sodium, or cholesterol. The skin of the potato provides a helpful dose of fiber, iron, potassium, calcium, zinc, phosphorus, and several B vitamins.

Enjoy the following delicious easy potato recipe:

Parsley Potatoes

1 large onion, chopped

1 large clove garlic, minced

2 tbsp butter, melted

5 med red potatoes, peeled and cubed

1 c water

½ tsp salt

¼ tsp pepper

1/3 c chopped parsley

Sauté onion and garlic in butter in a large skillet until tender. Add potatoes, water and seasonings. Cover and simmer 15 minutes or until tender. Drain liquid, and discard; top potatoes with parsley. Serves 6.

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