Potatoes have so many possibilities. So this week, we'll explore a variety of uses for their starchy goodness, starting with this recipe printed in a new booklet by the United States Potato Board.
1 1/2 lbs. 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)
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.
Serve with salsa, guacamole and sour cream.