Cookouts provide the perfect opportunity to gather friends and family in the backyard for quality time to celebrate the season. When hosting, look to delicious, wholesome ingredients and recipes everyone will love. One great go-to food that never disappoints is the Wisconsin potato, and with five varieties to choose from, these hearty vegetables are easy to add to all your favorite dishes.
Get the facts
Wisconsin potatoes offer a variety of health benefits. In fact, one medium potato (5.3 ounces with skin) contains:
Only 110 calories, zero fat and no gluten.
45 percent of the daily value for vitamin C, 10 percent of B6 and 8 percent of fiber.
As much or more potassium (620mg) as spinach, broccoli or a banana.
Find more health information, as well as recipes and purchasing and prepara tion tips, at www.EatWisconsinPotatoes.com.
Grilled Yellow Potato Planks
Prep Time: 15 minutes
Grill Time: 20 minutes
3 tablespoons olive oil
1 clove garlic, minced
2 teaspoons finely chopped fresh rosemary leaves
1/2 teaspoon salt
11/2 pounds (about 4) unpeeled yellow potatoes, cut into 1/2-inch-thick slices
Preheat grill. Combine oil, garlic, rosemary and salt in dish. Add potato slices and turn until well coated.
Grill potatoes for 8 minutes or until soft. Turn and continue grilling 10 minutes longer or until cooked through. Remove from grill and serve.
Nutrition Facts: Calories: 280; Fat: 11 grams; Cholesterol: 0 milligrams; Sodium: 310 milligrams; Vitamin C: 37 percent daily value; Fiber: 4 grams; Protein: 4 grams; Potassium: 718 milligrams.
Grilled Potato Kabobs with Lemon Herb Drizzle
Prep Time: 20 minutes
Grill Time: 10 minutes
1/4 cup extra virgin olive oil
3 cloves garlic, minced
2 tablespoons chopped fresh herbs (such as basil, rosemary, marjoram and sage)
1/2 teaspoon sea salt, or to taste
Juice of 1 fresh lemon
Freshly ground black pepper to taste
1 pound russet potatoes, scrubbed
1 (12-ounce) package precooked chicken sausage, sliced 1/4-inch-thick on the diagonal
2 ears fresh corn, cut into 1-inch pieces
1 zucchini, sliced 1/4-inch-thick on the diagonal
Heat olive oil in small saucepan until very hot; remove from heat and stir in garlic. Let cool, then stir in herbs, salt, lemon juice and pepper; set aside.
Place potatoes in medium microwave-safe bowl and cover with lid or plastic wrap. If using plastic wrap, make sure plastic wrap is not touching any ingredients, and poke one small hole in cover to vent.
Microwave on high for 10 to 12 minutes or until potatoes are tender (cooking time may vary depending on micro wave). Use oven mitts to carefully remove from microwave.
When cool enough to handle, cut into large chunks. Thread potatoes, sausage and vegetables on skewers. Grill over medium-high heat for about 10 minutes, turning frequently and brushing with a little of herb mixture during the last few minutes of cooking. Remove from grill and place on platter; drizzle with remaining herb mixture.
Nutrition Facts: Calories: 340; Fat: 18 grams; Cholesterol: 55 milligrams; Sodium: 680 milligrams; Vitamin C: 200 percent daily value; Fiber: 4 grams; Protein: 15 grams; Potassium: 682 milligrams.
Prep Time: 30 minutes
Grill Time: 60 minutes
Nonstick cooking spray
1 medium onion, halved and thinly sliced
11/2 pounds Yukon gold potatoes, very thinly sliced
11/3 cups shredded low-fat sharp cheddar cheese
1/3 cup real bacon bits
1/3 cup chopped bell pepper (any color)
1/2 teaspoon garlic salt
Spray 9x9x2-inch foil pan liberally with nonstick cooking spray. Place half the onions, potatoes, cheese, bacon bits, bell pepper and garlic salt in pan. Repeat layers. Cover tightly with foil; grill over medium heat for 1 hour, rotating pan occasionally to avoid hot spots.
Nutrition Facts: Calories: 140; Fat: 2.5 grams; Cholesterol: 10 milligrams; Sodium: 370 milligrams; Vitamin C: 45 percent daily value; Fiber: 1 gram; Protein: 10 grams; Potassium: 720 milligrams.
Know your varieties
There are five types of Wisconsin potatoes. Use this guide to purchase the right potato for your favorite dishes:
Russet: Best used for baked dishes, or when making French fries or mashed potatoes; available year-round.
Round white: Great for casse roles, gratins, soups, salads or roasted; available year-round.
Round red: Best boiled, steamed, roasted or served in salads; available late summer to early fall.
Yellow flesh: Can be baked, mashed or roasted; available from late summer to early spring.
Blue and purple: Great for baked dishes, microwaved or steamed; available in the fall.