Wild Rice and Mushroom Rosti

1 large shallot, finely chopped

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1 tablespoon fresh thyme, stemmed and chopped

1 package wild rice, cooked according to directions

salt and pepper, to taste

clarified butter or canola oil, for frying

Preheat oven to 350 degrees

Grate potatoes with a large whole box grater. Fold in cooked wild rice. Salt and pepper to taste and set aside

Heat 1-2 tablespoons of canola oil in heavy cast iron skillet and brown mushrooms in batches. Be careful not to overcrowd the pan, which will cause the mushrooms to steam rather than brown. Make certain to allow the water to cook out of each batch before setting aside

In the same pan, lightly sauté shallot and thyme.

Add all the mushrooms back to the pan. Toss with the aromatics. Finish with salt and pepper. Remove from heat

Take a handful of potato/rice mixture and form into a small cup in the palm of your hand. Press a layer of mushrooms into the center of the cup and top with another layer of potato/rice. Shape into tight disk and place on baking sheet to rest. Repeat until you have exhausted your filling (Note: Rosti can be made the night before and held in the refrigerator until you are ready to serve)

Heat a cast-iron or other heavy-bottomed pan with two tablespoons of clarified butter or canola oil. Brown both sides of the rosti and place on baking sheet

Warm rosti through in a 350 degree oven for approximately 8 minutes. Serve

Onion-Roasted Potatoes

1 package of onion soup mix

1 stick of butter

Cut up the potatoes in small to medium, bite-size pieces and place in a greased microwave-safe bowl. Melt the butter and mix it with the onion soup mix.

Combine the mixture with the potatoes and stir until well coated (most of the mixture will fall into the bottom of the bowl for now).

Cook on high for five minutes and stir well to coat the potatoes again. Continue cooking and stirring in five-minute increments until potatoes are done (usually about 3-4 cycles/15-20 minutes, depending on microwave wattage).

Source: Rebecca Young

From french fries to potatoes au gratin, homestyle or fancy potatoes are a favorite of many an American.

"It's easy to celebrate such a versatile vegetable," said Christianne Barrow, of catering service ThymeSavers Inc. "Baked, stuffed, fried or boiled — potatoes are always crowd pleasers."

In fact, the entire month of February is dedicated to the crowd potatoes please, having been named National Potato Lovers Month.

"Unfortunately, many diets ask us to cut back on these tasty tubers, so I like to mix them with less offending starches and vegetables whenever possible," Barrow said. "For example, I make a wild rice and mushroom rosti, a kind of potato pancake, that complements both salmon and pork."

Warnings about the healthiness of potatoes are really all about preparation, said Mary Cornetta, a registered dietitian at St. Francis North Hospital.

Potatoes are a great source of nutrition, and they contain a lot of vitamins and minerals, particularly potassium and vitamin C, Cornetta said.

"Potatoes eaten with the skin will also provide much needed fiber to a person's diet," she said. "Fiber is very beneficial to the digestive system and most of us do not get enough in our diet."

Potatoes are generally low in fat and calories —toppings like cheese and sour cream are what add calories and fat, she noted.

"Fried potatoes will add lots of calories and fat versus baked or grilled," Cornetta said.

Using steamer bags is a popular, easy way to cook potatoes, said Rebecca Young, a Monroe resident who loves to cook.

"Cut up the desired amount of potatoes, drop in a tablespoon of butter, sprinkle with seasonings and cook on high for the time listed on the bag," she said. "You can also throw in a teaspoon or so of onion soup mix, some baby carrots and an onion for an extra tasty spin on potatoes."

If the outcome of your potato recipe proves disappointing, it may be because you chose the wrong type of potato to complement the cooking method, Young said.

"For example, if you want to bake, mash or fry a potato, your best choices are russet potatoes or long whites, and these two potatoes, along with new potatoes, are also good for roasting," she said. "Boiled potatoes are best when you choose new potatoes, round red, white and long whites."