POTATO RECIPES: Pioneer Woman’s Crash Hot Potatoes . . . Sweet Potato Hummus . . . Rosemary Potatoes

Pioneer Woman’s Crash Hot Potatoes

12 whole new potatoes (see note)

Kosher salt to taste

3 tablespoons olive oil

Black pepper to taste

Minced rosemary to taste

In a medium saucepan over medium heat, boil the potatoes in lightly salted water until fork-tender, about 20 minutes.

Preheat the oven to 450 degrees.

Place the potatoes on a baking sheet. Using a potato masher, gently press down to mash each one. Rotate the masher 90 degrees then mash again. You want them to be smashed but remain separate. Drizzle or brush the tops of the potatoes with olive oil. Sprinkle generously with salt, pepper and rosemary.

Bake for 25 to 30 minutes, or until golden brown and crisp.

Yield: Serves 6.

Note: The recipe works best with small- to medium-size new potatoes.

Approximate nutritional analysis per serving: 169 calories, 38 percent of calories from fat, 7 grams fat (1 gram saturated), no cholesterol, 240 milligrams sodium, 3 grams fiber, 22 grams carbohydrates, 4 grams protein.

Sweet Potato Hummus

1 pound sweet potatoes, peeled and cut into 1-inch pieces

1 15-ounce chickpeas, drained, rinsed

¼ cup fresh lemon juice (from 1 lemon)

¼ cup tahini

2 tablespoons olive oil

2 teaspoons ground cumin

1 garlic clove, chopped

Coarse salt and ground pepper

Whole-wheat pita and crudites such as red pepper and broccoli

Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor.

Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week. Serve with pita and crudites.

Yield: About 4 cups.

Pesto Chicken

¾ pound boneless skinless chicken breast

Salt and freshly ground black pepper

2 tablespoons flour

Olive oil spray

2 tablespoons prepared pesto sauce

Remove visible fat from chicken, place plastic wrap or foil over the chicken and pound with the palm of your hand or a heavy skillet to a ½-inch thickness. Sprinkle with salt and pepper to taste. Dip chicken in flour to coat. Heat a nonstick skillet over medium- high heat and spray with olive oil spray. Add chicken and brown 2 minutes, turn and brown 2 minutes on second side. Lower heat and saute another minute to cook through. A meat thermometer should read 170 degrees. Spoon pesto sauce over chicken. Remove from heat and cover with a lid for 1 minute.

Yield: Serves 2.

Approximate nutritional analysis per serving: 309 calories, 36 percent of calories from fat, 12.4 grams fat (2.7 grams saturated), 113 milligrams cholesterol, 38.7 grams protein, 8.6 grams carbohydrates, 0.7 grams fiber, 340 milligrams sodium.

Rosemary Potatoes

1 pound red potatoes

2 teaspoons olive oil

2 tablespoons fresh rosemary or 2 teaspoons dried

Salt and freshly ground black pepper

Wash potatoes, leaving skin on. Cut into ½-inch cubes. Place in a microwave-safe bowl. Microwave on high 5 minutes. Pierce a cube with the point of a knife to make sure they are cooked through — soft enough for a knife to enter easily. Add olive oil, rosemary and salt and pepper to taste. Toss well.

Yield: Serves 2.

Approximate nutritional analysis per serving: 210 calories, 23 percent of calories from fat, 5.3 grams fat (0.9 grams saturated), no cholesterol, 4.5 grams protein, 38.2 grams carbohydrates, 5.3 grams fiber, 16 milligrams sodium.

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