Hungry Girl Pledges Her Allegiance to Red, White & Blue Potatoes This Summer

Jun 17, 2014, 12:00 ET from United States Potato Board

DENVER, June 17, 2014 /PRNewswire/ -- When it comes to skills on the grill, Hungry Girl Lisa Lillien knows how to create incredible recipes that lighten and brighten up BBQ season. This summer, fire up everyone's taste buds before the fireworks even start with Hungry Girl's latest potato dish; Red, White & Blue Kebabs.

Vibrant purple (blue) potatoes are coated with the lively flavors of paprika, garlic and onion, and then skewered with tender pieces of chicken and crunchy onions and bell peppers. But, wait! Each juicy bite of Red, White & Blue Kebabs gets even better with Hungry Girl's flavorful dipping sauce.

From russets and reds to whites and blues, all types of potatoes are a hit on the grill. Grilling brings out their crispy skin, and no matter what the spice, they provide the ideal blank canvas for a variety of flavors.

No matter how you serve them, don't forget the nutritional power of potatoes: one medium-size (5.3 ounce) skin-on potato contains just 110 calories per serving, boasts more potassium (620g) than a banana (450g), provides almost half the daily value of vitamin C (45 percent), and contains no fat, sodium or cholesterol. With seven unique potato types and many ways to prepare them, you can enjoy potatoes every day of the week and substitute them into any dish.

Visit to learn more about Hungry Girl's love for potatoes and to find hundreds of healthy and creative potato recipes. You can also sign-up to receive the US Potato Board's weekly recipe email to receive a new recipe in your email in-box each week.

Red, White & Blue Kebabs

Prep: 30 minutes
Cook: 20 minutes
Servings: 4


1/2 cup tomato sauce
1/4 cup ketchup
1/4 cup brown sugar (not packed)
1 tbsp. cider vinegar
1 tsp. garlic powder

1 lb. blue/purple potatoes, cut into 1-inch chunks
2 tsp. olive oil or grapeseed oil
1/2 tsp. smoked paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. plus 1/8 tsp. each salt and black pepper
1 1/4 lbs. raw boneless skinless chicken breast, cut into 1-inch cubes
1 large onion, cut into 1-inch chunks
1 red bell pepper, cut into 1-inch pieces


If using wooden skewers, soak them in water for 20 minutes to prevent burning. (You'll need eight.)

In a medium bowl, combine all sauce ingredients. Stir until uniform.

Place potato chunks in a large microwave-safe bowl with 2 tbsp. water. Cover and microwave for 2 minutes. Stir and microwave for 2 more minutes, or until slightly softened.

Drain any excess liquid from potatoes. Add oil, paprika, garlic powder, onion powder, and 1/8 tsp. each salt and black pepper. Toss to coat.

Season chicken with remaining 1/4 tsp. each salt and black pepper.

Alternately thread chicken, onion, bell pepper, and potatoes onto eight skewers.

Spray a grill with nonstick spray, and bring to medium-high heat. Grill kebabs for 5 minutes with the grill cover down.

Flip kebabs. With the grill cover down, grill for 6 – 8 minutes, or until chicken is cooked through and potato has softened. Serve with sauce and enjoy!

Nutritionals per serving (2 skewers with approx. 3 tbsp. sauce): 355 calories, 4.5g fat, 645mg sodium, 42g carbs, 4.5g fiber, 36g protein

About the United States Potato Board

The United States Potato Board (USPB) is the nation's potato marketing and research organization.  Based in Denver, Colorado, the USPB represents more than 2,500 potato growers and handlers across the country. The USPB was established in 1971 by a group of potato growers to promote the benefits of eating potatoes. Today, as the largest vegetable commodity board, the USPB is proud to be recognized as an innovator in the produce industry and dedicated to positioning potatoes as a nutrition powerhouse—truly, goodness unearthed.   

About Hungry Girl

Lisa Lillien (a.k.a. Hungry Girl) has turned her appetite for better-for-you food finds, recipes, and swaps into a multimedia phenomenon -- from a free daily email service with more than 1.2 million subscribers ( to a super-successful book series and a hit cooking show that airs on both Food Network and Cooking Channel. Her realistic approach to eating has shown hungry people everywhere that they can eat the foods they crave and still fit into their favorite jeans. Lisa is not a nutritionist, a dietitian, or a doctor. She's just hungry...

Brittany Gillmor

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SOURCE United States Potato Board