Summer Fest: A Day of Potato Recipes

Potatoes definitely weren't my favorite veggie as a kid. Give me a pile of mashed potatoes, and I was just in it for the gravy. I turned my nose up at baked potatoes, and forget about French fries. Now that I'm older (and a little wiser) I see what all the fuss is about: Besides being delicious, versatile and cheap, potatoes are packed with nutrients and fiber. Sure, they're good fried and mashed, but spuds have more to offer. Here's how to eat potatoes for breakfast, lunch and dinner.
By: Liz Gray

We're teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we'll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you're harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

Potatoes definitely weren't my favorite veggie as a kid. Give me a pile of mashed potatoes, and I was just in it for the gravy. I turned my nose up at baked potatoes, and forget about French fries. Now that I'm older (and a little wiser) I see what all the fuss is about: Besides being delicious, versatile and cheap, potatoes are packed with nutrients and fiber.  Sure, they're good fried and mashed, but spuds have more to offer. Here's how to eat potatoes for breakfast, lunch and dinner.

Jamie's take on the classic Spanish tortilla takes me back to my recent trip to Spain -- I can taste the smoky Spanish chorizo and crispy potatoes now! Use a waxy potato, like the buttery Yukon gold, for this recipe. Jamie puts an Italian twist on the classic by finishing it in the oven, allowing it to puff up like a souffle, and topping it with a parsley-shallot salad. Or, mix in grated in-season zucchini.

This chopped take on the hearty French salad has all the classic ingredients -- red potatoes, fresh green beans, tuna olives and a mustard vinaigrette. Eat the skin for an extra dose of nutrients.

Since potatoes have lots of natural starch, you can puree them to add heft to soups typically loaded with cream.  Ease into the first days of cooler weather with Ina's perfect between-season soup: Zucchini Vichyssoise.  She simmers leeks, potatoes and zucchini in homemade chicken broth, then runs through the food mill for a just-smooth-enough consistency. Garnish with fresh chives.

Now...who's got a great potato dessert? Share your recipe, sweet or savory, or join the conversation on Twitter at #summerfood.

More Potato Recipes From Friends and Family:
Keep Reading

Next Up

How to Make the Perfect Mashed Potatoes, Plus Mashed Potato Recipes

Food Network has tips, suggestions and easy recipes to make your Thanksgiving mashed potatoes better than ever.

Ina's Garlic Roasted Potatoes — Most Popular Pin of the Week

Food Network fans pinned Ina's fuss-free recipe for garlic-laced potatoes more than anything else this week, and for good reason; it's an easy side dish you can count on.

How to Bake a Better Potato

Hot tips from Food Network Kitchens' Katherine Alford: To improve your baked potatoes inside and out, brush the skin with olive oil or melted butter before baking; it'll crisp the skin.

Brown Bag Challenge: Day 1

Make a homemade, vegetarian curry for lunch, it's low-cost, healthy and filling.

More Foods That Fill You Up

Ever wonder why a doughnut leaves you hungry within moments of finishing, while a bowl of oatmeal keeps you full for hours?

50 Stuffed Potatoes

Serve these spuds from Food Network Magazine as the main dish: They're loaded with tasty toppings.

The Truth About Potatoes

Potatoes have gotten a bad rap. But they're an important part of a healthy diet; here's why.

50 Potato Sides

Take your spuds to the next level with these tempting upgrades!