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Hy-Vee at Midday: Be Irish, Eat Potatoes

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Be Irish. Eat potatoes and enjoy today's exciting variety of potatoes you'll find in the supermarket. March is National Nutrition month and potatoes are another food to Get Your Plate in Shape says Judy Fitzgibbons, Johnson Ave. Hy-Vee dietitian.

A three-ounce serving of potatoes contains the same amount of potassium as a banana along with a good amount of vitamin C and just 90 calories. The purple, red and gold color of modern potatoes means more disease-protecting antioxidants. Newer research shows that cooked and cooled potatoes contain a kind of starch that raises blood sugars less than when they're first cooked.

Judy has two ideas for preparing the new, ready-to-cook Smart Bite potatoes. They're so easy to use. Just pop the whole bag in the microwave then season or pour them into a pan with oil and seasonings and roast.

Colcannon-style Irish Potatoes and Cabbage
Traditional colcannon stirs cooked cabbage into mashed potatoes. Try this variation that skips the peeling and mashing.

Serves 8/Source: adapted by Judy Fitzgibbons from traditional Colcannon recipe.

All you need:

1 bag ( 24 oz.) Hy-Vee Flavor Fusion Smart Bite potatoes
3 cups green cabbage, shredded
1 Tbsp. Dijon mustard
1 Tbsp. water
1 Tbsp. margarine or butter
¼ tsp. freshly ground black pepper
Salt to taste
Chopped parsley for garnish

All you do:
Cook Smart Bite potatoes in microwave oven according to package directions. While potatoes are cooking, measure, mustard, water, margarine and pepper into a two-quart casserole dish with a lid. Heat in microwave just long enough to melt margarine. Add cabbage to seasoning. When potatoes are done, carefully open hot package and pour potatoes into casserole. Cover. Heat cabbage and potatoes in the microwave, on high for 3 minutes or until cabbage is just tender. Toss lightly, salt to taste and garnish with chopped parsley. Serve hot with corned beef.

Classic Roasted Potatoes
Serves 8/Source: Hy-Vee Test Kitchen

1 bag (24 oz.) Hy-Vee Smart Bite Baby Blonds potatoes
1 large red bell pepper cut in bite-size pieces
½ cup diced onion
2 Tbsp. olive oil
1 Tbsp. seasoning blend such as Lawry's or Emeril's
Or season with kosher salt, Mrs. Dash, nutmeg and a bit of sugar

Preheat oven to 425°F. Remove Baby Blonds from bag and cut in half. (No need to scrub. They're already washed for you.). Place unpeeled potatoes, red pepper and onion in 9x13" baking pan. Drizzle with olive oil. Sprinkle with seasoning blend. Stir to coat potato halves. Bake for 20 minutes and stir. Bake an additional 15 to 20 minutes or until potatoes are tender. Serve hot or cool and make into an herbed potato salad.

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