potatoes are both well-suited for salads as well as roasting, boiling, and steaming.
Potatoes are an extremely versatile and hearty vegetable. But the one thing all potatoes have in common is nutrition. Just what can Wisconsin potatoes do for you? Well, potatoes are:
— Nutritional powerhouses. In addi- tion to being fat-free, cholesterol-free, sodium free and gluten-free, a me- dium potato has just 110 calories.
— Rich in potassium. According to the USDA, diets rich in potassium may help to maintain healthy blood pressure. The potato is second only to the banana in the amount of potassium it contains.
Chicken and Potato Fiesta Grill Servings: 4 / Ready time: 60 Minutes
1/2 cup prepared Italian dressing 2 1 4
tablespoons lime juice tablespoon chili powder
whole chicken legs with thighs, skin on
1 1/3 pounds (4 medium) red Wisconsin potatoes, cut into 1 1/4-inch cubes tablespoons water
2 1
2 4
red bell pepper, cut into 1 1/2-inch pieces
medium zucchini, cut into 3/4-inch-thick slices
to 8 flour or corn tortillas, warmed (optional)
Prepared salsa (optional)
— Packed with Vitamin C. A medium potato contains 45 percent of the daily recommended amount of Vitamin C.
— Great source of fiber. The USDA reports that fiber helps reduce blood cholesterol levels and may lower your risk of heart disease. Potatoes can also help make you feel fuller with fewer calories.
Grilled, fried, baked, roasted or boiled, few ingredients get every guest asking for second helpings like the versatile potato.
Find more health information, as well as recipes and purchasing tips, at www.
EatWisconsinPotatoes.com. ●
In small bowl, combine marinade ingredients; remove 1/4 cup and combine with chicken in resealable plastic bag. Turn to coat; marinate in refrigerator 30 minutes or up to 2 hours, turning occasionally.
Meanwhile, in microwave-safe dish, combine potatoes and water. Cover and microwave on high 9 to 10 min- utes or until just tender; cool. When potatoes are cool enough to handle, alternately thread with bell pepper and zucchini onto eight 10 to 12-inch skewers; brush with remaining marinade. Remove chicken from plas- tic bag; discard marinade from chicken.
Grill chicken over medium to medium-low coals 30 to 40 minutes or until juices run clear, turning occasion- ally. About 10 minutes before chicken is done, add vegetables to grid; reserve marinade. Grill until tender and lightly browned, turning and basting occasionally with reserved vegetable marinade. Serve chicken and vegetables with tortillas and salsa, if desired.
www.womanwithknowhow.com SEPTEMBER 2013 27
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