It probably comes as no surprise that Americans love spuds. What’s a little more shocking is just how far that affection goes. According to the Idaho Potato Museum, we each eat about 124 pounds of potatoes every year. They’re delicious mashed, baked, and fried. As much as we love them, they never seem to get any airtime as an entrée. These six recipes show you how to morph the beloved vegetable into meals you’ll want to make again and again — no ketchup required.
1. Potato Kielbasa Skillet
Impatient cooks might snub potatoes because of their long cook time. Waiting for a pot of water to boil and then simmering the tubers can take what seems like an eternity. That’s hardly a recipe for weeknight success. This hearty skillet from Taste of Home gets a serious speed boost by cooking the potatoes in the microwave first. After a few minutes, they’re perfectly tender and ready to head into the pan with some sausage, seasonings, a bit of bacon, and spinach. You’ll have 4 generous servings in just 30 minutes.
- 1 pound red potatoes, cubed
- 3 tablespoons water
- ¾ pound smoked kielbasa or Polish sausage, cut into ¼-inch slices
- ½ cup chopped onion
- 1 tablespoon olive oil
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon dried thyme
- ¼ teaspoon pepper
- 4 cups fresh baby spinach
- 5 bacon strips, cooked and crumbled.
Directions: Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes, or until tender. Drain.
In a large skillet, sauté kielbasa and onion in oil until onion is tender. Add potatoes and cook 3 to 5 minutes, until kielbasa and potatoes are lightly browned.
Combine brown sugar, vinegar, mustard, thyme, and pepper. Add mixture to skillet. Bring to a boil, then reduce. Cover and simmer for 2 to 3 minutes, until heated through. Add spinach and bacon, and stir until spinach wilts. Serve.