The Milwaukee Post

12 • Milwaukee County Post • March 31, 2017 (Family Features) — Delicious and nutritious, it's no wonder potatoes are a menu staple for many. Everyone craves meal vari- ety, and potatoes offer a perfect canvas to inspire new flavor exploration so you can enjoy something different every day. From russets, reds, yellows, whites and purples to petites, fingerlings and more, there are multiple varieties to keep dishes interesting. You might be used to preparing this kitchen sta- ple mashed, baked or fried, but these inventive recipes show how easy it is to incorporate flavors to cre- ate new potato dishes for any meal of the day in 30 minutes or less. Find more potato prepa- rations at PotatoGoodness. com/explore. Fiesta Potato Smashers Yield: 8 Prep time: 5 minutes Cook time: 30 minutes 5 small yellow potatoes 5 small red potatoes or potato of your choice 1 pint sweet mini pep- pers (red, orange and yel- low) cooking spray 4 tablespoons fat-free sour cream or fat-free Greek yogurt (optional) 8 sprigs cilantro, picked from stems salt, to taste chili powder, to taste freshly ground pepper, to taste Place whole potatoes into microwave-safe, cov- ered dish. Microwave on high 3-4 minutes. While potatoes are cook- ing, cut mini peppers into 1/4-inch slices. Spray non- stick pan with cooking spray and heat to medium. Add peppers and saute until they start to brown. Remove from pan and set aside. Remove potatoes from microwave and with layer of paper towels covering each potato, smash on cut- ting board until 1 3/4-inch thick. Spray saute pan with cooking spray, heat on high and add smashed potatoes. Cook 1-2 minutes until potatoes start to brown. On plate, place potatoes and layer with sour cream or yogurt, if desired, pep- pers and cilantro. Dust with salt, chili powder and pepper, to taste. Serve warm. Nutritional information per serving: 50 calories; 350 mg sodium; 0.7% vitamin C; 1 g fiber; 1 g protein; 293 mg potassium. Steak and Potato Tacos with Poblano Chiles Yield: 12 Prep time: 20 minutes Cook time: 25 minutes 2 tablespoons olive oil, divided 1 large onion, sliced 2 poblano chiles, stemmed, seeded and sliced 12 ounces white pota- toes, quartered lengthwise then cut crosswise into 1/4- inch thick slices 1 flank steak (12 ounces) garlic powder chili powder salt pepper 12 corn tortillas (6 inch- es each) chopped fresh cilantro pico de gallo salsa hot sauce In heavy, large nonstick skillet, heat 1/2 tablespoon oil over medium-high heat. Add onion and chiles and saute until tender, about 10 minutes. Transfer onion mixture to bowl. In same skillet, heat 1 tablespoon oil over medium-high heat. Add potatoes and saute until golden brown and tender, about 12 minutes. Return onion mixture to skillet with potatoes and keep warm. Sprinkle both sides of steak generously with gar- lic powder, chili powder, salt and pepper. In heavy, large skillet, heat remain- ing oil over medium-high heat. Add steak and cook until browned on both sides, turning once, about 8 minutes total for medium- rare. Transfer steak to cut- ting board; let rest 5 min- utes. While steak rests, heat tortillas on griddle or over gas flame until warm, turn- ing frequently with tongs. Thinly slice steak. Top tortillas with steak and potato mixture; sprinkle with cilantro. Serve with pico de gallo and/or hot sauce. Nutritional information per serving: 167.9 calories; 6.3 g fat; 13 mg cholesterol; 19.1 mg sodium; 6.8% vita- min C; 20.9 g carbohydrates; 2.5 g fiber; 7.1 g protein; 147.4 mg potassium. continued on Page 13 Fiesta Potato Smashers FOOD Steak and Potato Tacos with Poblano Chiles

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