Home/King Edward Potatoes/Recipes
Back to Home

Healthy Recipes using King Edward Potatoes

Herb-Infused King Edward Potato Wedges

These crispy baked potato wedges are infused with fresh herbs and spices, making them a healthy alternative to traditional fries.

Ingredients
  • 4 King Edward potatoes, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 425°F (220°C).
  2. Toss the potato wedges with olive oil, rosemary, thyme, salt, and pepper in a large bowl.
  3. Spread the wedges in a single layer on a baking sheet and bake for 30-35 minutes, turning halfway through, until golden and crispy.

King Edward Potato and Spinach Frittata

This protein-packed frittata combines King Edward potatoes with fresh spinach and eggs for a nutritious breakfast or brunch option.

Ingredients
  • 2 King Edward potatoes, peeled and diced
  • 1 cup fresh spinach, chopped
  • 6 large eggs
  • 1/4 cup milk
  • Salt and pepper to taste
  • 1 tablespoon olive oil
Instructions
  1. Preheat the oven to 350°F (175°C).
  2. In a skillet, heat olive oil over medium heat and sauté the diced potatoes until tender, about 10 minutes.
  3. In a bowl, whisk together eggs, milk, salt, and pepper, then stir in the spinach and cooked potatoes. Pour into the skillet and cook for 5 minutes, then transfer to the oven and bake for 15-20 minutes until set.

King Edward Potato Salad with Avocado Dressing

A refreshing potato salad featuring creamy avocado dressing, perfect for summer picnics and barbecues.

Ingredients
  • 4 King Edward potatoes, boiled and cubed
  • 1 ripe avocado
  • 2 tablespoons lemon juice
  • 1/4 cup Greek yogurt
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley
Instructions
  1. In a blender, combine the avocado, lemon juice, Greek yogurt, salt, and pepper; blend until smooth.
  2. In a large bowl, mix the cubed potatoes with the avocado dressing until well coated.
  3. Garnish with fresh parsley and serve chilled.

Spicy King Edward Potato and Chickpea Curry

A hearty and flavorful curry featuring King Edward potatoes and chickpeas, packed with spices and nutrients.

Ingredients
  • 3 King Edward potatoes, diced
  • 1 can chickpeas, drained
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 can coconut milk
  • Salt to taste
  • 1 tablespoon olive oil
Instructions
  1. In a large pot, heat olive oil over medium heat and sauté the onion and garlic until translucent.
  2. Add the diced potatoes and curry powder, stirring to coat, then pour in the coconut milk and chickpeas.
  3. Simmer for 20-25 minutes until the potatoes are tender, adding salt to taste before serving.

King Edward Potato and Quinoa Stuffed Peppers

Bell peppers stuffed with a nutritious mixture of King Edward potatoes, quinoa, and spices for a wholesome meal.

Ingredients
  • 4 bell peppers, halved and seeded
  • 2 King Edward potatoes, boiled and mashed
  • 1 cup cooked quinoa
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1/4 cup shredded cheese (optional)
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, mix the mashed potatoes, cooked quinoa, cumin, salt, and pepper.
  3. Stuff the pepper halves with the mixture, top with cheese if using, and bake for 25-30 minutes until the peppers are tender.

King Edward Potato and Broccoli Bake

A comforting baked dish featuring layers of King Edward potatoes and broccoli, topped with a light cheese sauce.

Ingredients
  • 4 King Edward potatoes, thinly sliced
  • 2 cups broccoli florets
  • 1 cup low-fat milk
  • 1 tablespoon flour
  • 1/2 cup shredded cheese
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. In a saucepan, whisk together milk and flour over medium heat until thickened; season with salt and pepper.
  3. Layer the potato slices and broccoli in a baking dish, pour the sauce over, sprinkle with cheese, and bake for 30-35 minutes until golden.

King Edward Potato and Lentil Soup

A hearty and nutritious soup featuring King Edward potatoes and lentils, perfect for a cozy meal.

Ingredients
  • 2 King Edward potatoes, diced
  • 1 cup lentils, rinsed
  • 1 onion, chopped
  • 2 carrots, diced
  • 4 cups vegetable broth
  • 1 teaspoon thyme
  • Salt and pepper to taste
Instructions
  1. In a large pot, sauté the onion and carrots until soft.
  2. Add the diced potatoes, lentils, vegetable broth, thyme, salt, and pepper; bring to a boil.
  3. Reduce heat and simmer for 30-35 minutes until lentils and potatoes are tender.

King Edward Potato and Kale Hash

A delicious breakfast hash made with King Edward potatoes and kale, perfect for starting your day off right.

Ingredients
  • 3 King Edward potatoes, diced
  • 2 cups kale, chopped
  • 1 onion, chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 eggs (optional)
Instructions
  1. In a skillet, heat olive oil over medium heat and sauté the onion until translucent.
  2. Add the diced potatoes and cook until golden brown, then stir in the kale and cook until wilted.
  3. If desired, create two wells in the hash and crack an egg into each; cover and cook until eggs are set.

King Edward Potato and Zucchini Fritters

Crispy fritters made with grated King Edward potatoes and zucchini, perfect as a snack or appetizer.

Ingredients
  • 2 King Edward potatoes, grated
  • 1 zucchini, grated
  • 1 egg
  • 1/4 cup flour
  • Salt and pepper to taste
  • Oil for frying
Instructions
  1. In a bowl, combine grated potatoes, zucchini, egg, flour, salt, and pepper.
  2. Heat oil in a skillet over medium heat, then drop spoonfuls of the mixture into the pan, flattening slightly.
  3. Fry until golden brown on both sides, then drain on paper towels.

King Edward Potato and Beetroot Salad

A vibrant salad combining roasted King Edward potatoes and beets, drizzled with a tangy vinaigrette.

Ingredients
  • 3 King Edward potatoes, cubed and roasted
  • 2 medium beets, roasted and diced
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste
  • Mixed greens for serving
Instructions
  1. Preheat the oven to 400°F (200°C) and roast the cubed potatoes until golden, about 25 minutes.
  2. In a bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
  3. Combine the roasted potatoes, beets, and vinaigrette; serve over mixed greens.