Enrollment form

Food Pantries

Vegetable Basics

Print PAR Donor Receipt

What is Gleaning?

Potatoes  

Choose: Firm and fairly smooth potatoes.  Avoid potatoes that have sprouted or have wilted or wrinkled skin, cut surfaces, green or dark areas.

Store: In a cool, humid (but not wet), dark place.  Do not wash before storing.  Do not refrigerate.

How to use: Wash well.  Potatoes can be steamed, boiled, baked or microwaved.

Recipes

Red Potato Wedges

4 medium red potatoes,  cut into wedges
1 tablespoon vegetable oil
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4 teaspoon garlic powder
1/4 teaspoon pepper

1. Preheat oven to 425°F.
2. Place potatoes in a large bowl and sprinkle with oil, rosemary, garlic powder and pepper, and toss to coat.
3. Place potatoes on a baking sheet coated with oil.
4. Cover and bake for 20 minutes.
5. Turn potatoes and bake 20 minutes longer, or until browned.

Baked Potato Strips

3 large baking potatoes
2 egg whites
2 tablespoons grated Parmesan cheese
1 teaspoon garlic powder

1. Preheat oven to 375°F.
2. Cut potatoes lengthwise into thin 1/4 in. strips and pat dry with paper towels. 
3. In a bowl, combine the egg whites, Parmesan cheese and garlic powder.  
4. Add the potatoes and toss to coat.
5. Place in a baking pan coated with oil.
6. Bake, uncovered for 35-40 minutes or until potatoes are golden brown and tender, turning several times while cooking.

Potato Soup

2 tablespoons butter or margarine
1 celery rib, thinly sliced
1 small onion, chopped
1 green onion, thinly sliced
2 envelopes chicken gravy mix
1/4 teaspoon celery salt
1/4 teaspoon ground cumin
1/4 teaspoon Cajun seasoning
1/4 teaspoon pepper
4 cups milk
5 medium potatoes, peeled and cubed
1 cup cubed process American cheese

1. In a large saucepan, saute celery and onions in butter until tender.
2. Stir in gravy mix and seasonings; gradually add milk.
3. Bring to a boil; cook and stir for 2 minutes.
4. Reduce heat, stir in potatoes and cheese and cook and stir until the potatoes are heated through and the cheese is melted.

Spinach Potato Pancakes

1 1/2 cups of chopped, steamed spinach
2 cups shredded zucchini
1 medium potato, peeled and shredded
1/4 cup finely chopped onion
1/4 cup all-purpose flour
1/4 tsp. salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 egg, beaten

1. Combine the first eight ingredients in a bowl.
2. Stir in egg and mix well.
3. Drop batter by 1/4 cupfuls onto a well-greased hot griddle and flatten to form patties.
4. Fry until golden brown; turn and cook until second side is lightly browned.  Drain on paper towels and serve with applesauce if desired.

Chive Potato Souffle

2 cups hot mashed potatoes, without added milk and butter
3 to 4 tablespoons minced chives
3/4 cups shredded sharp cheddar cheese
1/2 cup sour cream
1/2 teaspoon salt
3 eggs, separated

1. Preheat oven to 350°F. 
2. In a large bowl, combine the potatoes, cheese, sour cream, 1/2  of the chives and salt. 
3. Beat egg yolks  and stir into potato mixture.
4. In a small mixing bowl, beat egg whites until stiff peaks form; gently fold into the potato mixture.
5. Transfer to a greased baking dish.
6. Bake, uncovered for 40-45 minutes or until a knife inserted near the center comes out clean.
7. Sprinkle with chives and serve immediately.

Home | Food Pantries | Vegetable Basics

University of Maine Home Page Copyright © 1995 University of Maine

Information in this web site is provided purely for educational purposes. No responsibility is assumed for any problems associated with the use of products or services mentioned in this web site. No endorsement of products or companies is intended, nor is criticism of unnamed products or companies implied.

If you are a person with a disability and will need any accommodations to participate in a UMCE program, please contact your county office to discuss your needs.

Send mail to Amy Witt with questions or comments about this web site.

Last modified: March 1, 2006