DENVER, Jan. 31, 2017 /PRNewswire/ -- A recipe for Tuscan-Herbed Roasted Potatoes has been revealed as the winning dish in Potatoes USA and Allrecipes' "Hot Potato" cooking competition, in which 35 passionate home cooks went head-to-head in the kitchen to create unique dishes featuring potatoes. The winning recipe is featured in the February/March issue of Allrecipes Magazine, which is now available on newsstands.
Participants in the competition were members of Allrecipes' "Allstars," a group of super-users on the world's largest food-focused social network. Thirty-five Allstars gathered as part of the 2nd Annual Allstars "Get Together" event, which was hosted at the Meredith Corporation Headquarters in Des Moines, IA. The potato-loving cooks were challenged to break into teams, select from an array of fresh, frozen and dehydrated potato products, and get creative in the kitchen – with a 50-minute time limit.
A panel of judges from Allrecipes and Potatoes USA taste-tested each and every dish created by the participants. "I was so impressed by the caliber of the cooking and the potato know-how of the Allstars," said Sarah Reece, Global Marketing Manager for Potatoes USA. "They came up with fantastically creative recipes in a very short amount of time – which made our decision as judges difficult (but delicious!)."
The winning recipe, Tuscan-Herbed Roasted Potatoes, was created by Allstars Jewel Kingsley, Kim Mancuso and Stacy Rennie. Runners-up Diana Bishop, Paula Roten and Nikki Russell created a delicious recipe for Potato Spinach and Sausage Soup. Both recipes are now featured on Allrecipes.com and in the Potatoes USA recipe library available at PotatoGoodness.com/explore.
Tuscan-Herbed Roasted Potatoes
Prep Time: 10 minutes
Cook Time: 38 minutes
1 pound petite potatoes, quartered
8 white mushrooms, sliced
1/4 yellow onion, diced
1/2 red bell pepper, diced
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
Sea salt and ground black pepper to taste
3 slices prosciutto
4 fresh basil leaves, chopped
2 teaspoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
- Preheat oven to 450º F. Line a baking sheet with non-stick aluminum foil.
- Combine potatoes, mushrooms, onion, red bell pepper, garlic, olive oil, salt, and pepper in a large bowl until evenly coated. Spread potato mixture onto the prepared baking sheet.
- Roast in the preheated oven for 15 minutes. Remove baking sheet from oven, stir potato mixture, and continue roasting until potatoes are crisp, about 20 minutes more.
- Place prosciutto in a skillet over medium-high heat; cook and stir until slightly crisp, 3 to 4 minutes. Transfer prosciutto to a cutting board and chop.
- Top potato mixture with prosciutto, basil, parsley, and Parmesan cheese.
About Potatoes USA
Potatoes USA is the nation's potato marketing and research organization. Based in Denver, Colorado, Potatoes USA represents more than 2,500 potato growers and handlers across the country. Potatoes USA was established in 1971 by a group of potato growers to promote the benefits of eating potatoes. Today, as the largest vegetable commodity board, Potatoes USA is proud to be recognized as an innovator in the produce industry and dedicated to positioning potatoes as a nutrition powerhouse.
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SOURCE Potatoes USA