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SMART SPUDS
By Frank P. Melodia

"I've always loved potatoes, but I have a special fondness for the homefries that my
Italian grandmother used to make. She'd cut the potatoes into thin slices, then cook
them with tons of onions in lots and lots of olive oil--not exactly a low-fat recipe, but
incredibly delicious. Maybe I inherited something from her because for years, whenever
I made potatoes, I almost always cooked them in ways that added all sorts of fat and
calories. When I began to rethink things (potatoes, after all, have absolutely no fat of
their own), I was faced with the same old dilemma: Cut the fat and you cut flavor. With
a little trial and error, however, I've managed to come up with a few ways to rescue
some of my favorite dishes from all that fat."

Potato Salad. Rather than drenching it in regular mayonnaise, use a mixture of nonfat
mayonnaise and nonfat sour cream or yogurt, seasoned with Dijon mustard, chopped
scallions and fresh herbs.

Steak Fries. Cut baking potatoes into 8 or 10 long wedges, coat them with nonstick
cooking spray, then sprinkle with salt and lots of pepper (or hot chili powder). Bake at
425 F for 45 minutes or until crisp and golden.

Mashed Potatoes. Add one or two cloves of garlic to the cooking water, then mash the
potatoes with hot, fat-free chicken broth.





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