Side dish, potato/starch

Smothered Green Beans with New Potatoes

Erin McCormick — Wed, 15 Aug 2012 15:29:37 +0000

This green bean recipe from chef Alex Patout of Landry’s restaurant in New Iberia, Louisiana, gets plenty of flavor from bacon and onions.

Maple-Bacon Roasted Apples & Celeriac

Erin McCormick — Wed, 15 Aug 2012 14:54:53 +0000

Maple-Bacon Roasted Apples & Celeriac

Roasted apples and celery root (celeriac) with a maple-bacon glaze make a perfect fall side dish. If you can’t find pure maple syrup, use an equal amount of brown sugar plus 1 tablespoon of water in Step 3.

Savory Chestnut Puree

Erin McCormick — Thu, 03 Nov 2011 15:01:32 +0000

Savory Chestnut Puree

Try this easy, elegant chestnut puree with roasted quail, turkey or chicken.

Butternut Squash Gratin

Erin McCormick — Thu, 27 Oct 2011 21:02:15 +0000

Butternut Squash Gratin

Roasted butternut squash slices layered with a creamy sauce and topped with golden breadcrumbs makes a hassle-free side dish that just about everyone loves. Our healthier version skips the heavy cream and butter found in most recipes—saving about 160 calories and 12 grams of saturated fat compared to a traditional version.

Potato-Cheese Pierogi with Sauerkraut

Erin McCormick — Thu, 27 Oct 2011 20:41:47 +0000

Potato-Cheese Pierogi with Sauerkraut

Potatoes mashed with sautéed onions and sauerkraut makes a flavorful filling in these yummy pierogi. We used whole-wheat pastry flour for added fiber and substituted extra-virgin olive oil for margarine or butter. Pierogi freeze beautifully, so make a large batch if you like.

Potato-Leek Bisque

Erin McCormick — Thu, 27 Oct 2011 20:21:22 +0000

Potato-Leek Bisque

It’s hard to believe how rich and creamy this potato-leek soup is even though there’s not a drop of cream in it. Croutons topped with anchovy, olives and leek are a crunchy, savory foil to the soup. But skip them if you like and incorporate all the cooked leeks into the soup instead.

Celery Root Puree

Erin McCormick — Fri, 21 Oct 2011 19:44:42 +0000

Celery Root Puree

Everyone loves mashed potatoes, but this celery root puree is a worthy competitor.

Cornbread Stuffing with Brussels Sprouts & Squash

Erin McCormick — Fri, 21 Oct 2011 19:39:12 +0000

Cornbread Stuffing with Brussels Sprouts & Squash

Brussels sprouts and winter squash make this cornbread stuffing look and taste great. You may need to bake two batches of cornbread to have 2 pounds for this recipe—you can even make it the day before.

Potato-Pear Latkes

Erin McCormick — Fri, 21 Oct 2011 19:23:58 +0000

Potato-Pear Latkes

It’s easy to make crispy latkes for Hanukkah without oodles of oil. Adding shredded pears to the traditional potato mixture gives the latkes a hint of sweetness; a touch of fresh sage provides an herbal note that goes well with most holiday meals. Serve the latkes topped with a dollop of low-fat sour cream or enjoy them plain.

Roasted Garlic Mashed Purple Potatoes

Erin McCormick — Fri, 21 Oct 2011 19:18:13 +0000

Roasted Garlic Mashed Purple Potatoes

Roasting garlic and thyme in olive oil infuses them with a heady flavor that makes a luxurious addition to these mashed potatoes. Purple potatoes make a delightful lavender mash, but you can use white potatoes if you prefer.

Cheesy Potato Casserole

Erin McCormick — Fri, 21 Oct 2011 18:50:40 +0000

Cheesy Potato Casserole

The original version of this cheesy potato casserole stars canned soup, full-fat sour cream, a stick of butter and a crust of crushed potato chips. We lightened it considerably by using a homemade white sauce instead of canned soup and swapping nonfat Greek yogurt for the sour cream. Crushed corn flakes replace the potato chips. All in all, we slashed 200 calories, 25 grams of fat (12 grams saturated) and 170 milligrams of sodium per serving. Dig in!

Scalloped Potatoes

Erin McCormick — Fri, 21 Oct 2011 16:12:19 +0000

Scalloped Potatoes

This creamy potato casserole, full of roasted potato slices and a creamy sauce, is topped with crunchy breadcrumbs. It goes well with just about anything—from a holiday roast to weeknight pork chops.

Mama’s Potato Salad

Erin McCormick — Fri, 24 Jun 2011 18:29:55 +0000

Mama’s Potato Salad

Tossed with mayo, celery, hard-boiled eggs, onion and relish, this is one of the most simple and traditional potato salad recipes around. Sprinkling the still-warm potatoes with vinegar infuses them with more flavor than if you had added the vinegar to the dressing.

Quick & Spicy Refried Beans

Erin McCormick — Thu, 05 May 2011 19:37:59 +0000

Quick & Spicy Refried Beans

Refried beans are great to have on hand. Spread them on a tortilla, add cheese and you’ve got a quesadilla. Top whole-grain toast with refrieds and a little salsa and you’ve got a great savory breakfast. This easy version has all the great flavor of traditional refried beans without the added fat.

Bobby Flay’s Honey-Rum Baked Black Beans

Erin McCormick — Wed, 20 Apr 2011 20:46:21 +0000

Bobby Flay’s Honey-Rum Baked Black Beans

Chef Bobby Flay cooked these baked black beans, spiked with chorizo and rum, on one of his television shows, Throwdown! with Bobby Flay, to compete with a more-traditional batch of Carolina baked beans. We adore the results. If you bring them along to a summer party, reheat before serving or bring them in a crock-pot and plug it in when you get to the party. Recipe adapted from Bobby Flay’s Throwdown! by Bobby Flay with Stephanie Banyas and Miriam Garron (Clarkson Potter, 2010).