Russet Recipes 

Directions

Cut potato crosswise 1/4″ apart almost, but not quite through to the bottom. Place cut side up in a greased baking dish.
Dry tops with a paper towel. Spread half the butter/margarine on top. Sprinkle with salt and pepper.
Bake uncovered in a 450 degree oven for 40 – 45 minutes.
Spread the remaining butter/margarine at halftime.
Serves 4.
Add your own flair by adding parmesan cheese or your favourite spices to the top.

Directions

Soak the cut potatoes in ice water for at least 30 minutes. Don’t skip this step as it makes them crisp.

Blot cut potatoes on a clean tea towel to remove moisture.

Combine all dry ingredients in a plastic bag and combine with potatoes, tossing and kneading lightly to coat. Drizzle with one tablespoon of olive oil, tossing and kneading again to coat.

Arrange potatoes in a single layer on a greased baking sheet and bake for 35 minutes at 450 or until golden brown. No need to turn potatoes during cooking. Be sure to check them often to see how they are doing. Remove any potatoes into a paper towel lined bowl that get done early so they don’t get over done.

You can also use parchment paper for easier cleanup.

Serves 2. Prep time: 35 minutes. Cook time: 35 minutes.

Directions

Preheat oven to 400°F.

Scrub and wash potatoes very well using a vegetable brush. Dry with a paper towel and rub with olive oil; sprinkle generously with coarse sea salt.

Bake potatoes in oven for about an hour, or until fork tender. Allow potatoes to cool until they can be handled but are still hot; about 10 minutes.

Using a melon baller or a sharp spoon, cut an oblong hole in the top of the potato. (You may need a clean dish towel or mitts to handle the potatoes.) (Try to preserve the cut out top.) remove Using the spoon, scoop out as much of the potato pulp as you can, leaving the side walls intact.

Return the shells to the hot oven for another 10 minutes to crisp. Meanwhile, mash the potato pulp using a potato masher, adding butter, salt and pepper, garlic, onion, (cream) remove, yogurt or sour cream, cheddar (save a little cheese for the top) and other seasonings. Taste and adjust seasonings.

Spoon the mixture into the potato shells until heaping full and return them to the oven. Sprinkle tops with cheese and paprika.

Bake in 425°F oven (on top rack) until tops are golden and bubbly, about 10 minutes.

Sprinkle with parsley and serve.

Makes 6 servings.

Directions

Microwave bacon until 1/2 cooked; set aside on paper towels to absorb grease; pat dry. Cut into bite sized pieces when cool.
Wash and peel potatoes. Cut into 1/2 inch slices (the 6mm or 8mm thick blade of a food processor may be used).

Bring a large saucepan of water to a boil; add 1 teaspoon salt to the boiling water, then add the sliced potatoes, pepper and onion. Cook for 1 minute in boiling water; drain in colander.

In saucepan, melt butter. Using a whisk, stir in flour and milk, mixing until smooth. Cook over low heat, stirring constantly for 1 minute. Add cheese and continue to stir until cheese melts. Stir in 3/4 teaspoon salt and 1/8 teaspoon pepper. Mix in bacon.

Transfer mixture to a buttered 2 quart casserole. Sprinkle top very lightly with granulated garlic (optional).

Bake in a preheated 350°F oven, uncovered, for 40 minutes. Sprinkle top with crispy canned onions, if desired, and bake for another 4-5 minutes.

Directions

Preheat oven to 325 degrees. Grease 13 x 9 inch pan. In large bowl on high speed, beat butter until fluffy. Gradually beat in sugar until mixture is light. Add eggs, one at a time, beating well after each. Beat in chocolate, potatoes and vanilla. On a sheet of waxed paper, combine flour, baking powder and salt to potato mixture; add a quarter of the flour mixture and a third of milk; continue to alternate beating lightly until all flour mixture and milk have been added. Pour butter into prepared pan; bake 30 minutes or until cake tester inserted in center comes out clean. Cook cake in pan on wire rack. If desired, using fine sieve, sift confectioners sugar over cake before serving. Makes 20 servings.

Ingredients

Directions

1. Preheat grill to medium-high heat.
2. Place a large piece of aluminum foil on the countertop. Add a second layer on top.
3. Combine the potatoes, red onion, cherry tomatoes and garlic in a bowl.
4. Add the olive oil and oregano and season with salt & pepper; toss to coat.
5. Place the vegetable mixture onto the centre of the aluminum foil.
6. Roll up package tightly by folding the two longer edges together then the two shorter edges. Place on grill and cook for 18-20 minutes; turning occasionally.
7. Remove from grill, carefully open package and top with feta cheese and olives. Serve immediately.

Chef’s Tip :

• Try adding your favourite pesto, balsamic or Greek-style dressing to the package before grilling.

Ingredients

• 1 1/4 lbs. Russet potatoes*
• 1 small chopped onion
• 1 1/2 tablespoons healthy butter spread
• 1/2 cup shredded zucchini
• 1/3 cup shredded carrot
• 1/2 cup each: nonfat plain yogurt and fat-free milk
• 1/4 teaspoon sea salt (or 1/2 teaspoon garlic or seasoned salt)
• Freshly ground pepper to taste

Directions

Place whole potatoes (do not poke) into microwave-safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic.) Microwave on HIGH for 10 to 12 minutes depending on strength of microwave. While potatoes are cooking, sauté onion in the butter spread for 10 minutes over medium heat. Stir in zucchini and carrot; cook for 3 minutes more. Use oven mitts to remove dish from microwave; carefully remove cover and mash well. Stir in yogurt, milk, butter spread and seasonings to hot mashed potatoes. Add butter spread mixture, yogurt, milk and seasonings. Cook for a minute or 2 more to heat if necessary.

*Yukon Gold, yellow or white potatoes can be substituted.

Ingredients

• 3 medium (5 to 6-ounce) russet potatoes
• 6 tablespoons low-fat buttermilk
• ¼ cup crumbled cooked soy or turkey bacon
• 2 tablespoons chopped green onions
• Salt and pepper

Directions

Leave skin on or peel three medium (5 to 6-ounce) potatoes. Cut into 1-inch chunks. Place potato pieces in medium pot and pour over enough water (or reduced-sodium broth) to cover. Set pan over high heat and bring to a boil. Boil 10 minutes, or until tender. Drain, then shake potatoes over low heat 1 minute to dry. Mash with potato masher or fork. Mix in 6 tablespoons low-fat buttermilk, ¼ cup crumbled cooked soy or turkey bacon, and 2 tablespoons chopped green onions. Season with salt and pepper.

Ingredients

• 1 1/4 lbs. russet, red or yellow potatoes, cut into 1-inch cubes
• 1/2 cup each: nonfat plain yogurt and fat-free milk
• 1 1/2 tablespoons heart-healthy buttery spread
• 1/4 teaspoon sea salt (or 1/2 teaspoon garlic salt)
• 1/2 cup reduced-fat Italian blend shredded cheese
• 1/4 cup julienne sun-dried tomatoes, chopped
• 2 tablespoons snipped fresh basil
• 2 green onions, sliced
• 1 (2.2-oz.) can sliced ripe olives, drained
• Freshly ground pepper to taste

Directions

Bring a large pot of water to a boil. Add potatoes and cook for 10 minutes or until tender; drain well. Transfer back to pot and mash well, then stir in yogurt, milk, buttery spread and salt. Gently stir in remaining ingredients and cook for a 2 to 3 minutes more to heat through. Makes 4 servings.

Ingredients

• 12 oz boneless, skinless chicken breast
• 1 cup water
• 4 medium russet potatoes (about 6 oz each)
• 3 tbsp hot pepper sauce (like Frank’s, not Tabasco)
• ¼ cup non-fat milk
• ¼ cup fat-reduced sour cream
• 1 tbsp margarine
• ¼ cup crumbled blue cheese
• 2 green onions
• 2 medium tomatoes
• 4 celery stalks

Directions

Center oven rack and preheat oven to 425°F. Place chicken in a sauté© pan, add water, and cover. Simmer for 20 minutes and remove from pan; let cool slightly. When chicken is cool enough to handle, shred using two forks, one in each hand.

While chicken is simmering, prepare remaining ingredients: Wash potatoes and slit each one lengthwise about 1-inch deep. Place potatoes in a microwave-safe dish and microwave on high, uncovered, for about 10 minutes. Let cool slightly. Slice each potato in half length-wise, scoop out potato, leaving a ¼-inch shell. Mash potato together with hot pepper sauce, sour cream, margarine, and milk. Fold in blue cheese and shredded chicken. Spoon mixture into potato skins slightly denting center (to hold fresh toppings after baking).

Place filled potato skins on a 9×13 baking sheet and bake about 15-20 minutes until tops are golden brown. Dice tomatoes and green onions. Cut celery stalks into four-inch sticks. To serve, top potatoes with onions and tomatoes. Serve celery sticks on the side for scooping potato contents.

Ingredients

• 1 1/2 pounds russet potatoes
• 1 1/2 tablespoons vegetable oil
• 1/2 teaspoon garlic salt
• 1 teaspoon Mexican seasoning blend*
• 1 cup Mexican blend shredded cheese*
• 1/4 cup rinsed and drained canned black beans*
• 1/4 cup diced tomatoes
• 1/4 cup sliced black olives
• 1/4 cup sliced green onions
• 3 tablespoons canned diced green chiles
• Salsa, guacamole and sour cream (optional)

Directions

Preheat oven to 425° degrees. Scrub potatoes and cut into 1/2-inch thick wedges. Place potatoes into a medium size bowl with the oil, garlic salt and Mexican seasoning. Stir well to coat potatoes with oil and seasonings. Transfer to a large baking sheet and spread into a single layer. Bake for 25 to 30 minutes, stirring several times, until crisp and golden brown. Top with cheese, beans, tomatoes, olives, onions and chiles. Bake for 5 minutes more to melt cheese. optional, serve with salsa, guacamole and sour cream.

Ingredients

• Olive oil cooking spray
• 1 1/2 lbs. Russet potatoes, scrubbed
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon coarse ground or cracked black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 cup barbecue sauce

Directions

Preheat oven to 425°F and spray a large baking sheet with olive oil cooking spray. Place whole potatoes (do not poke) into microwave-safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic.) Microwave on HIGH for 3 to 4 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up and let cool. Cut each potato into 8 wedges. Place in a large bowl and toss with olive oil; spread in a single layer on baking sheet. Stir together salt, pepper, garlic powder and onion powder in a small bowl.  Brush potato wedges with barbecue sauce then sprinkle seasonings over potato wedges.  Bake for 10 minutes. Spray with olive oil cooking spray, turn wedges and spray again. Bake for 10 minutes more or until fries are golden brown and spray once more. Mash together rosemary, salt and pepper in a small bowl with the back of a spoon; sprinkle over cooked potatoes and toss well to coat.

Ingredients

• 4 (5-to 6-oz.) Russet potatoes, scrubbed
• 1/4 cup nonfat plain yogurt
• 4 teaspoons healthy buttery spread
• 1/2 teaspoon garlic or seasoned salt
• Snipped fresh chives or green onion tops (optional)
• 16 slices turkey pepperoni
• 1/4 cup warm pasta sauce
• 1/4 cup Italian blend shredded cheese
• 1 tablespoon minced green pepper
• 1 tablespoon sliced green onion

Directions

Cut a wedge out of each potato about 1/8-inch wide and 1-inch deep and place in a microwave-safe dish. Microwave on HIGH, uncovered, for 10 to12 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave. Carefully make a slit in the top of each potato and fluff with a fork. Stir 1 tablespoon yogurt, 1 teaspoon buttery spread and 1/8 teaspoon salt into each potato; sprinkle with chives if desired. Place 16 slices turkey pepperoni on a plate and microwave on HIGH for 45 to 60 seconds to crisp. Top each seasoned potato with pasta sauce, cheese, green pepper and green onion. Microwave on HIGH for 2 minutes to melt cheese, then, top with coarsely crumbled pepperoni slices.

Ingredients

• 1/2 tsp of cayenne pepper
• 1/2 tsp of chili powder
• 1/2 tsp of paprika
• 1/4 tsp of cumin
• 1/4 tsp of pepper
• 1/4 tsp of oregano
• 1/4 tsp of salt
• 2 tsp of olive oil
• 4 medium russet potatoes, cut into cubes 2.5 cm (1 inch)

Directions

Cut potatoes into 1” cubes and coat evenly with olive oil. Preheat oven to 425. Line a baking sheet with aluminum foil and coat with a vegetable oil spray. Insert sheet into the hot oven. In a large bowl, combine the dry ingredients and mix well. Add the potato cubes to the spice mixture and stir gently to coat evenly. Place the potatoes in a single layer on the hot baking sheet. Turn them occasionally until they are golden brown, about 20 – 25 minutes. Makes 4 portions.

Directions

Preheat oven to 425°F and spray a large baking sheet with olive oil cooking spray. Place whole potatoes (do not poke) into microwave-safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic.) Microwave on HIGH for 3 to 4 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up and let cool. Cut each potato into 8 wedges. Place in a large bowl and toss with olive oil; spread in a single layer on baking sheet. Bake for 10 minutes. Spray with olive oil cooking spray, turn wedges and spray again. Bake for 10 minutes more or until fries are golden brown and spray once more. Mash together rosemary, salt and pepper in a small bowl with the back of a spoon; sprinkle over cooked potatoes and toss well to coat.

Makes 4 servings.

VARIATIONS

Baked Chili Cheese Fries
Omit rosemary and black pepper. Stir together 1 1/2 teaspoons chili powder and 1 teaspoon each: dried cilantro, onion powder, garlic powder and ground cumin in a small bowl. Sprinkle on potatoes before baking. Sprinkle 3/4 cup shredded reduced-fat Mexican blend cheese over cooked potatoes and bake for a minute or 2 more to melt cheese.

Steakhouse Baked Barbecue Fries
Omit rosemary and stir together salt, pepper and 1 teaspoon garlic powder and 1 teaspoon onion powder in a small bowl. Brush potato wedges with 1/4 cup barbecue sauce then sprinkle seasonings over potato wedges before baking.

Ingredients

• 4 medium russet, white or red potatoes
• 1/2 cup milk
• 1 pinch of salt and black pepper
• 1/2 cup shredded Swiss cheese*

Directions

Pour enough milk into a microwave-safe dish or a microwavable steamer bag to just cover the bottom. Lay some potato slices on the bottom of the dish in a single layer. Season with salt and pepper and sprinkle with cheese. Repeat layering of ingredients until all potatoes are used. Pour remaining milk over potatoes before adding the last of the cheese. Cover tightly with lid or plastic wrap. Microwave on high for 10 minutes (cooking time may vary depending on your microwave) or until potatoes are done. Use oven mitts or tongs to remove from microwave. Remove plastic wrap carefully to prevent burns from steam.

Recipe Courtesy of: United States Potato Board

Ingredients

• 4 medium russet, yellow-flesh or white potatoes or 6 to 8 small red potatoes
• 2 Tbsp Vegetable or olive oil
• Salt and black pepper
• Chopped parsley, rosemary or thyme, or other seasoning*

Directions

Cut potatoes into uniform cubes. Place in microwave-safe dish or a microwavable steamer bag. Drizzle potatoes with oil and season with salt and pepper. Sprinkle with seasoning and toss to coat potatoes evenly. Cover tightly with lid or plastic wrap. Microwave on high for 10 minutes (cooking time may vary depending on your microwave) or until potatoes are done. Use oven mitts or tongs to remove from microwave. Remove plastic wrap carefully to prevent burns from steam.

Recipe Courtesy of: United States Potato Board

Ingredients

• 1 1/4 lb russet potatoes (yellow-flesh, white potatoes or red potatoes can be substituted
• 1/2 cup each nonfat plain yogurt and fat-free milk*
• 1 1/2 tablespoons healthy butter spread
• Salt and pepper

Directions

Place whole potatoes (do not poke) into microwave-safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic.) Microwave on HIGH for 10 to 12 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave; carefully remove cover and mash well. Stir in yogurt, milk, butter spread and seasonings. Cook for a minute or 2 more to heat if necessary.

Recipe Courtesy of: United States Potato Board

Ingredients

• 4 medium Russet potatoes
• 1/4 cup olive oil
• 1 large onion, halved and then sliced
• 6 large eggs beaten
• Salt and Pepper

Directions

Heat the olive oil in a large skillet over medium heat. Add onion to the skillet. Cook onion until translucent and soft, stirring occasionally. Add diced, cooked potatoes to skillet. Stir to combine potatoes and onion, let cook 5 to 10 minutes. Stir occasionally to prevent browning. Take potatoes out of pan and mix with beaten eggs. Remove excess oil from frying pan and pour down mixture of potatoes and beaten eggs. Shake the pan to distribute mixture evenly. Reduce heat to medium-low and cook for about 4-6 minutes on one side, or until the sides of the tortilla come away cleanly and are a little brown. Invert a plate on top of the skillet and carefully turn your tortilla out. Then carefully slide the tortilla back into the pan uncooked side down and cook for another 4-6 minutes. This is an ideal use for leftover potatoes, if you have them. For a light version of this recipe, you can simply boil some potatoes just for this occasion.

4 portions.

Ingredients

• 2 teaspoons extra-virgin olive oil, divided
• 1/2 cup finely chopped onion
• 1 cup cold mashed potatoes
• 1/2 cup grated Cheddar cheese (2 ounces)
• Salt & freshly ground pepper to taste
• 24-28 wonton wrappers (about 6 ounces)
• 2 cups thinly sliced onions
• 1/4 cup reduced-fat sour cream

Cheesy mashed potato filling enclosed in a tender dumpling dough, potato pierogis are the ultimate in comfort food. And because this recipe uses wonton wrappers rather than homemade dumpling dough, they take much less time to make.

Directions

1. Heat 1 teaspoon oil in a nonstick skillet over medium heat; add chopped onion and cook, stirring, until softened, about 3 minutes. Transfer to a bowl and mix in mashed potatoes and cheese. Season with salt and pepper.
2. Lay a wonton wrapper on a cutting board. (Keep remaining wrappers covered.) Cut wrapper into a circle with a 3-inch round cookie cutter, preferably serrated. Place about 2 teaspoons potato filling just to one side of the center of the circle. Moisten the edges with water, using a pastry brush. Fold wrapper over filling and press edges together to seal. Flute the edge with the tines of a fork. (Be careful not to pierce the wrapper.) Set the pierogi on a baking sheet or tray and continue filling pierogis until the filling is used up. (Keep prepared pierogis covered with a damp cloth as you work.)
3. Meanwhile, put a large pot of water on to boil.
4. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-low heat; add sliced onions, season with salt and pepper and cook, stirring often, until tender and lightly caramelized, 10 to 20 minutes. (Reduce heat and/or add a little water, if necessary, to prevent scorching.) Taste and adjust seasonings. Set aside and keep warm.
5. Season boiling water with salt and drop in about half the pierogis. Cook until wrappers are tender and pierogis float to the top, 3 to 4 minutes. Retrieve the pierogis with a slotted spoon and place in pan with onions. Repeat with the remaining pierogis.
6. Place the pierogis and onions over medium-low heat and shake pan to coat thepierogis with onions; warm through. Serve immediately, with sour cream.

Ingredients

• 1 and 1/3 pounds (4 medium) russet potatoes, peeled and cut into ¾-inch chunks
• 14-ounce can nonfat, reduced-sodium chicken broth*
• 1 cup water
• Salt
• 2 tablespoons canola oil
• 3 cups coarsely chopped green cabbage
• ¾ cup finely chopped onion
• 8 ounces smoked chicken or turkey sausage, sliced ¼ inch thick*
• 1 medium carrot, shredded
• ½ cup 1 percent milk (about)
• Pepper, to taste

Directions

1. In 3-quart saucepan, cover potatoes with broth and water; add 1 teaspoon salt. Bring to boiling over high heat; reduce heat, cover and cook until potatoes are tender, 12 to 15 minutes. Set aside.
2. Meanwhile, heat oil in 10-inch nonstick skillet over medium-high heat; add cabbage and onion. Sauté 10 minutes, tossing occasionally. Add sausage; continue to sauté, about 10 minutes, tossing occasionally, until vegetables and sausage begin to brown. Add carrot; set aside.
3. With slotted spoon, remove about ¾ cup potato pieces and add to skillet. In electric blender, blend remaining potatoes and liquid until smooth, being careful to hold blender lid down with kitchen towel; return to saucepan. Add contents of skillet; mix in enough milk for consistency desired. Heat to simmering. Season with salt and pepper.
4. Makes 4 main-dish servings (about 6 cups).

Ingredients

• 1 1/4 pounds russet potatoes
• 2 tablespoons vegetable oil
• 1 cup diced onion
• 2 teaspoons grated fresh ginger
• 1 teaspoon minced garlic
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground corriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 tablespoon chopped cilantro
• Cooking Spray, As needed
• Plain Yogurt, As needed

Directions

1. Place potatoes in a saucepan and cover with cold water. Bring to a boil, reduce heat and simmer 15-20 minutes or until potatoes are tender. Drain; mash with a potato masher or pass through a ricer.
2. In a skillet, heat oil over medium heat. Add onion, ginger and garlic; cook, stirring frequently, until onion starts to brown.
3. Stir in chili powder, coriander, cumin and salt; cook for 1 minute. In a bowl, fold together potatoes, onion mixture and cilantro. Form into 8 patties.(May be done ahead of time and refrigerated until needed.)
4. Heat a skillet or griddle and coat lightly with cooking spray. Fry patties 3-4 minutes on each side or until golden brown. Serve with yogurt, if desired.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 2 stalks celery, sliced
• 1 lb. Russet potatoes, peeled and cubed
• 1 (32-oz.) container chicken broth
• 1 (28-oz.) can crushed tomatoes
• 2 teaspoons dry basil
• Garlic salt and freshly ground pepper to taste
• 3 cups lightly packed fresh spinach, coarsely chopped

Directions

1. Heat oil in a large saucepan; add onion and cook over medium heat for 5 minutes to lightly brown. Stir in celery, potatoes, broth and tomatoes. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. Let cool slightly, then purée in a blender or food processor until smooth. Pour back into saucepan and stir in basil, garlic salt and pepper; cook for 5 minutes. Check seasonings, then add spinach and cook a minute or 2 more to wilt spinach.
2. Serving suggestion: Add a small swirl of basil pesto and a sprinkle of Parmesan cheese to each bowl for added Italian flavor.

Ingredients

• 4 medium russet or yellow-skinned potatoes
• 2 lemons, thinly sliced
• 2 – 3 oz. prosciutto
• 4 garlic cloves, thinly sliced
• Salt and pepper
• Olive oil

Directions

1. Cut each potato across its width into ½-inch thick slices, stopping ½-inch before the bottom so that the slices are still joined at the base. Insert one lemon slice, one strip prosciutto and one garlic slice into each cut. Place potatoes in a roasting pan, season with salt and pepper and drizzle with oil. Roast in a 400 degree Fahrenheit oven about one hour or until golden and tender.
2. Serving suggestion: Serve with Sun-Dried Tomato Tapenade, Greek Feta Dip or topping of choice.

Ingredients

• 2 russet potatoes (about 1 pound), scrubbed, halved lengthwise and cut into 1/2-inch spears
• 2 tablespoons extra-virgin olive oil
• 1 large red bell pepper, quartered, seeded and cut into eight 1/2-inch wedges
• 1 large white onion, peeled and cut into 1/4-inch wedges
• 1/2 teaspoon salt, divided
• Freshly ground pepper to taste
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• 2 teaspoons coarsely chopped lemon zest
• 1 teaspoon dried oregano
• 1 clove garlic, crushed
• 1 1/2 pounds halibut fillet (about 3/4 inch thick), skin removed, cut into 4 portions
• Lemon wedges

Directions

1. Preheat oven to 400°F. Place potatoes in a large roasting pan or on a large rimmed baking sheet; drizzle with oil and turn to coat evenly. Add bell pepper and onion. Season with 1/4 teaspoon salt and pepper.
2. Roast the vegetables, turning the potatoes once or twice and moving the pepper and onion pieces around so they brown evenly, until the potatoes are starting to brown and are almost tender, about 35 minutes.
3. While the vegetables are roasting, finely chop parsley, lemon zest, oregano and garlic together to make gremolata. Season halibut with remaining 1/4 teaspoon salt and pepper, then sprinkle with 2 teaspoons gremolata.
4. Remove the pan from the oven. Increase oven temperature to 450°. Push the vegetables to the sides of the pan and place the halibut in the center. Spoon some of the onions and peppers over the halibut. Arrange the potatoes around the edges, turning the browned sides up.
5. Roast until the vegetables are browned and tender and the halibut is opaque in the center, 10 to 15 minutes more, depending on the thickness of the fish. Sprinkle the remaining gremolata on top. Arrange the halibut and vegetables on a platter or individual plates. Serve with lemon wedges.

TIP: How to Skin a Fish Fillet

You can ask to have the skin removed from a piece of salmon or halibut fillet at the fish counter, but it is also easy to do it yourself. Place the fillet, skin-side down, on a cutting board. Use a thin sharp knife to cut between skin and flesh at the tip. Grasp the skin with your free hand and ease the knife carefully between skin and flesh, keeping the knife pointed slightly toward the skin, until skin is removed.

Ingredients

• 2 pounds russet potatoes, peeled and cut into 3/4-inch chunks
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon freshly grated lemon zest
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Directions

1. Preheat oven to 450ºF and place a rack in the upper third of the oven.
2. Toss potatoes in a large roasting pan with oil, lemon zest, oregano, salt and pepper.
3. Roast potatoes, turning occasionally with a metal spatula, until golden brown and tender, 30 to 35 minutes.

Ingredients

• 2 pounds russet potatoes, peeled and cut into 3/4-inch chunks
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon freshly ground pepper
• White vinegar to taste
• Kosher salt to taste

Directions

1. Preheat oven to 450ºF and place a rack in the upper third of the oven.
2. Toss potatoes in a large roasting pan with oil and pepper.
3. Roast potatoes, turning occasionally with a metal spatula, until golden brown and tender, 30 to 35 minutes. Sprinkle with vinegar and salt to taste, toss and serve.