January 2017: Potatoes!

January: Potatoes.

According to The Michigan Department of Agriculture, did you know that potatoes are Michigan’s leading produce commodity generating $207.6 million in farm gate sales in 2013 and 17.2 billion pounds of potatoes harvested, from as far as Monroe County to as far north as Iron County in the Upper Peninsula.


Produce Tip: When grocery shopping, choose firm potatoes with smooth skin. Avoid potatoes that are shriveled, bruised, or have sprouts.


Potatoes Prima Vera

  • Yield: 8 servings
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Serving: 8

Don't have many seasonings? Use what you have. Try garlic powder, onion powder, dried parsley, thyme, cumin, etc.


Prep Tip: Instead of microwaving, you can steam or boil the vegetables in a pot on the stove.


Nutrition Tip: Potatoes are a good source of many vitamins and minerals. Eat the skin for the most nutrition.


  • potatoes - 4, medium-sized
  • frozen mixed vegetables - 4 cups
  • reduced fat sour cream - 1 and 1/4 cup (or fat-free Greek yogurt)
  • oregano and basil - 1/2 teaspoon each (or 1 teaspoon Italian seasoning)
  • salt - optional
  • pepper - optional


1. Place frozen vegetables in a microwave safe bowl or dish with a loose cover.


2. Piece each potato several times with a fork.


3. Microwave vegetables and potatoes together on high, for 5 minutes, or until vegetables are hot. Remove vegetables from the microwave. Keep covered.


4. Continue to microwave the potatoes, until fully cooked (about 2-3 minutes more, per potato).


5. Mix the sour cream with the herbs, salt, and pepper.

Potato & Egg Casserole

  • Yield: 8 servings
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Serving: 8

Prep Tip: Any kind of chopped veggies can be added to the eggs in step 2 up to about 3/4 cup total. Check your refrigerator and use what you have.


Change it Up: Add finely chopped fresh herbs in step 2 such as basil, or cilantro, or parsley.


Nutrition Tip: Nonfat plain yogurt makes a great substitute for higher fat additions like sour cream or mayonnaise.


  • potatoes - 3/4 pounds, very thinly sliced
  • onion - 1 cup, thinly sliced
  • eggs - 8
  • nonfat plain yogurt - 1/2 cup
  • garlic salt - 1/2 teaspoon
  • pepper - 1/4 teaspoon
  • reduced-fat sharp Cheddar cheese - 1 cup, shredded
  • cooking spray


1. Spray an 8-inch microwave-safe baking dish with nonstick cooking spray. Place the potatoes and onions in prepared dish. Cover with plastic wrap and microwave on high for 7 minutes.


2. Whisk together eggs, yogurt, and garlic salt. Stir in cheese and optional additions: bacon, bell pepper, and green onions.


3. Use oven mitts to remove dish from microwave. Carefully remove cover from dish due to steam build-up.


4.Pour egg mixture over potatoes. Cover and microwave on high for 7 more minutes or until eggs are set in the center.


Oven Wedge Fries

  • Yield: 4 servings
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Serving: 4


  • nonstick cooking spray
  • 2 large russet potatoes, wedged
  • 2 cloves garlic, finely chopped
  • Italian herb seasoning mix – 1 teaspoon
  • Chili power of paprika – 1 teaspoon


1. Preheat oven to 400 ° F. Spray cookie sheet with nonstick cooking spray.


2. In a small bowl, combine garlic with seasonings. Sprinkle ½ of the mixture over top of potato wedges.


3. Bake wedges for about 7 minutes or until they start to brown. Flip wedges over and sprinkle with leftover mixture.


4. Bake for another 7 minutes or until wedges are brown and cooked through. Serve hot and enjoy!



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