This is a recipe we developed with lamb in mind and were very pleased with its pairing with the lamb. The sweet red potatoes gracefully take on the soft accent of the blue cheese.
1 1/2 pounds red potatoes, cut in 1/2" cubes
2 tablespoons butter
2 tablespoons blue cheese
1 teaspoon minced fresh rosemary
2 tablespoons minced fresh parsley
Dash of salt, pepper, and cayenne
Cook the potatoes 10 minutes in a pot of rapidly boiling, salted water. Drain and set aside.
Melt the butter and blue cheese and add the rosemary. Combine the partially cooked potatoes and the butter mixture and place on an ungreased baking sheet. Bake in a preheated 375 degree oven 20-25 minutes. Remove from the oven and sprinkle with the parsley, salt, pepper, and cayenne. Mix well.
Serves 6.
Showing posts with label Potato Dishes. Show all posts
Showing posts with label Potato Dishes. Show all posts
Sunday, May 19, 2013
HERBED PARMESAN POTATOES
A quick scan of this recipe's ingredients may not spawn the interest it deserves, but do not pass it by! The accent of the herbs and cheese on a lightly buttered potato is very pleasing.
6 tablespoons butter, melted
2 pounds red potatoes
2-3 teaspoons dried basil *
1/4 cup freshly grated Parmesan cheese
Cut the potatoes lengthwise into 1/2" thick slices.
Without crowding the slices, place on a buttered baking sheet. Brush the tops of the slices with melted butter and sprinkle with the basil. Top with Parmesan cheese and s drizzle of melted butter. Bake in a preheated 375 degree oven 45 minutes.
Serves 6.
* We often use rosemary or another herb, depending on what accompanies the potatoes.
6 tablespoons butter, melted
2 pounds red potatoes
2-3 teaspoons dried basil *
1/4 cup freshly grated Parmesan cheese
Cut the potatoes lengthwise into 1/2" thick slices.
Without crowding the slices, place on a buttered baking sheet. Brush the tops of the slices with melted butter and sprinkle with the basil. Top with Parmesan cheese and s drizzle of melted butter. Bake in a preheated 375 degree oven 45 minutes.
Serves 6.
* We often use rosemary or another herb, depending on what accompanies the potatoes.
SOY-SESAME POTATOES
Do not let the simplicity of this recipe mislead you! The finished dish is very full-flavored and an excellent addition to a menu featuring a barbecued entree.
2 pounds red potatoes *
1/2 cup butter, melted
1/4 cup soy sauce
3-4 tablespoons sesame seeds
Combine the butter and soy sauce. ** Brush a baking sheet with melted butter. Cut the potatoes lengthwise into 3/8" slices, and then cut those slices into 3/8" strips. Without crowding them together, place the potatoes on the buttered baking sheet. Brush with the soy butter and sprinkle with the sesame seeds. Bake in a preheated 375 degree oven 40 minutes.
Serves 4.
* If you do not have red potatoes on hand, white potatoes will work. We prefer the sweetness the red potatoes add to the finished dish.
** Any remaining soy butter will hold well when tightly covered and refrigerated.
2 pounds red potatoes *
1/2 cup butter, melted
1/4 cup soy sauce
3-4 tablespoons sesame seeds
Combine the butter and soy sauce. ** Brush a baking sheet with melted butter. Cut the potatoes lengthwise into 3/8" slices, and then cut those slices into 3/8" strips. Without crowding them together, place the potatoes on the buttered baking sheet. Brush with the soy butter and sprinkle with the sesame seeds. Bake in a preheated 375 degree oven 40 minutes.
Serves 4.
* If you do not have red potatoes on hand, white potatoes will work. We prefer the sweetness the red potatoes add to the finished dish.
** Any remaining soy butter will hold well when tightly covered and refrigerated.
POTATO and VEGETABLE PANCAKES
The vegetables and herbs in this recipe add additional flavors and texture to the classic French potato pancakes.
6 tablespoons butter
1 cup coarsely chopped mushrooms
3 small leeks, use white part only, cut in 1/2" julienne
2 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon salt
Dash pepper
6 ounces cream cheese, room temperature
2 tablespoons flour
2 eggs, beaten
6 ounces dry Monterey Jack cheese, diced small
1/2 pound zucchini
1 1/2 pounds potatoes
2-4 tablespoons cream {optional}
Melt 3 tablespoons of the butter in a large skillet. Add the mushrooms, leeks, garlic, thyme, basil, salt, and pepper. Cook until all of the liquid has evaporated. Set aside to cool.
Combine the cream cheese, flour, beaten eggs, and diced dry Monterey Jack cheese.
Cut the zucchini in fourths lengthwise, remove and discard the pith, and grate coarsely. Squeeze in a towel to remove any excess moisture.
Peel the potatoes and grate coarsely. Squeeze in a towel to remove any excess moisture.
Combine the mushrooms and cheese mixtures with the zucchini and potatoes. If the mixture seems too thick, add a couple of tablespoons of the cream. Cook a small amount of the mixture to test the seasonings. Adjust as necessary. Using a 1/3-to 1/2-cup measure, ladle the pancakes onto a buttered grill or into a skillet with melted butter. Cook over medium heat for 2-3 minutes per side, until golden brown and the potatoes are cooked through.
Serves 6.
6 tablespoons butter
1 cup coarsely chopped mushrooms
3 small leeks, use white part only, cut in 1/2" julienne
2 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon salt
Dash pepper
6 ounces cream cheese, room temperature
2 tablespoons flour
2 eggs, beaten
6 ounces dry Monterey Jack cheese, diced small
1/2 pound zucchini
1 1/2 pounds potatoes
2-4 tablespoons cream {optional}
Melt 3 tablespoons of the butter in a large skillet. Add the mushrooms, leeks, garlic, thyme, basil, salt, and pepper. Cook until all of the liquid has evaporated. Set aside to cool.
Combine the cream cheese, flour, beaten eggs, and diced dry Monterey Jack cheese.
Cut the zucchini in fourths lengthwise, remove and discard the pith, and grate coarsely. Squeeze in a towel to remove any excess moisture.
Peel the potatoes and grate coarsely. Squeeze in a towel to remove any excess moisture.
Combine the mushrooms and cheese mixtures with the zucchini and potatoes. If the mixture seems too thick, add a couple of tablespoons of the cream. Cook a small amount of the mixture to test the seasonings. Adjust as necessary. Using a 1/3-to 1/2-cup measure, ladle the pancakes onto a buttered grill or into a skillet with melted butter. Cook over medium heat for 2-3 minutes per side, until golden brown and the potatoes are cooked through.
Serves 6.
CHEESY GRATED POTATOES
The complementary flavors of the potato, cheese, bacon, and herbs make this recipe a hit with young and old. If you are lucky enough to have some left after dinner, it reheats easily and is tasty with breakfast or brunch.
3/4 pound bacon
3 pounds potatoes, peeled
1/2 pound Swiss cheese, grated
1/4 cup freshly grated Parmesan cheese
3 garlic cloves, minced
2-3 teaspoons dried basil
6 whole green onions, minced
1/4 cup minced fresh parsley
6-8 tablespoons butter, melted
1/4 pound Cheddar cheese, grated
3 small tomatoes, seeded and diced
Salt and pepper to taste
Chop the bacon and fry until crisp. Drain on paper towels and set aside.
Boil the potatoes until tender. Drain and chill. When the potatoes are cold, grate them and place in a large bowl. Add 1/2 of the Swiss cheese, the Parmesan cheese, minced garlic, basil, 1/2 of the green onions, 1 tablespoon parsley, and 1/4 cup melted butter. Mix well. If the mixture seems at all dry, add a little more butter. Lightly pat onto a buttered 12" x 18" baking sheet. Top with the bacon, remaining green onions, remaining parsley, tomatoes, Swiss and Cheddar cheese. Drizzle with 2-3 tablespoons melted butter. Bake in a preheated 350 degree oven 20 minutes, until the cheese is melted and the potatoes are heated through.
Serves 8-10.
3/4 pound bacon
3 pounds potatoes, peeled
1/2 pound Swiss cheese, grated
1/4 cup freshly grated Parmesan cheese
3 garlic cloves, minced
2-3 teaspoons dried basil
6 whole green onions, minced
1/4 cup minced fresh parsley
6-8 tablespoons butter, melted
1/4 pound Cheddar cheese, grated
3 small tomatoes, seeded and diced
Salt and pepper to taste
Chop the bacon and fry until crisp. Drain on paper towels and set aside.
Boil the potatoes until tender. Drain and chill. When the potatoes are cold, grate them and place in a large bowl. Add 1/2 of the Swiss cheese, the Parmesan cheese, minced garlic, basil, 1/2 of the green onions, 1 tablespoon parsley, and 1/4 cup melted butter. Mix well. If the mixture seems at all dry, add a little more butter. Lightly pat onto a buttered 12" x 18" baking sheet. Top with the bacon, remaining green onions, remaining parsley, tomatoes, Swiss and Cheddar cheese. Drizzle with 2-3 tablespoons melted butter. Bake in a preheated 350 degree oven 20 minutes, until the cheese is melted and the potatoes are heated through.
Serves 8-10.
Monday, November 5, 2012
HOMEMADE POTATO TOTS..
Potato Tots
Prep time: 45 minutes cook
Makes: About 54 tots
2 pounds russet potatoes {5-6 medium potatoes}, cut into chunks
1 medium sweet potato or yam {1/4 pound}, cut into chunks
2 cups cold water
2 1/2 teaspoons kosher salt
2 teaspoons each: corn flour, ground millet flour
Pinch cayenne pepper
Freshly ground black pepper
Safflower or peanut oil, for frying
1. Place the potatoes in a food processor. Pulse 5 or 6 times until coarsely ground.
2. Combine the cold water and 2 teaspoons salt in a large bowl. Add potatoes; stir to coat. Drain well through a fine sieve, pushing out as much water as you can.
3. Transfer the potatoes to a microwave-safe bowl; microwave, 4 minutes. Stir, microwave, 4 minutes. Stir in the corn flour, millet flour, cayenne and remaining 1/2 teaspoon salt.
4. Line a 9-inch square pan with parchment paper; pour in the potato mixture. Spread it evenly; cool to room temperature. Chill in the freezer until frozen, at least 20 minutes. Cut into 1-by-1 1/2-inch tots.
5. Heat at least 2 inches of oil in a deep saucepan or skillet to 370 degrees. Fry the tots in batches, being sure not to crowd the pan, until tots are golden brown, 1-2 minutes. Remove the tots with slotted spoon, place them on a parchment-lined baking sheet. Season to taste with salt and black pepper. Repeat with the remaining tots.
Serve immediately.
Prep time: 45 minutes cook
Makes: About 54 tots
2 pounds russet potatoes {5-6 medium potatoes}, cut into chunks
1 medium sweet potato or yam {1/4 pound}, cut into chunks
2 cups cold water
2 1/2 teaspoons kosher salt
2 teaspoons each: corn flour, ground millet flour
Pinch cayenne pepper
Freshly ground black pepper
Safflower or peanut oil, for frying
1. Place the potatoes in a food processor. Pulse 5 or 6 times until coarsely ground.
2. Combine the cold water and 2 teaspoons salt in a large bowl. Add potatoes; stir to coat. Drain well through a fine sieve, pushing out as much water as you can.
3. Transfer the potatoes to a microwave-safe bowl; microwave, 4 minutes. Stir, microwave, 4 minutes. Stir in the corn flour, millet flour, cayenne and remaining 1/2 teaspoon salt.
4. Line a 9-inch square pan with parchment paper; pour in the potato mixture. Spread it evenly; cool to room temperature. Chill in the freezer until frozen, at least 20 minutes. Cut into 1-by-1 1/2-inch tots.
5. Heat at least 2 inches of oil in a deep saucepan or skillet to 370 degrees. Fry the tots in batches, being sure not to crowd the pan, until tots are golden brown, 1-2 minutes. Remove the tots with slotted spoon, place them on a parchment-lined baking sheet. Season to taste with salt and black pepper. Repeat with the remaining tots.
Dipping Into New Options: Beyond Ketchup!!
Whether you make the from-scratch, Homemade Potato Tots {recipe above} or rely on tried-and-true Tater Tots originals, ketchup is often the condiment of choice. Want something more? How about a cheesy dip? Or a spicy chipotle mayonnaise? Or a quick soy-based sauce? Before you dismiss Tater Tots and it's ilk as another example of mid-20th century American food tinkering, consider where tots may actually came from. French-born and trained Jacques Pepin has an affirmative reply to the question of "If there was a classic culinary antecedent for tots." "Certainly potato croquettes {riced cooked potato and egg yolk shaped like corks, balls or disks, breaded and fried} or potato duchesse {the same but no breading and baked} are the ancestors," says Pepin. He points curious cooks to "The Fannie Farmer Cookbook" and other classics for recipes.
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