These potatoes get a generous dose of garlic from both chopped garlic and garlic-infused oil. If you cook this dish in a nonstick pan, you can use less oil. Active Time: 20 Minutes Total Time: 55 Minutes Yield: Serves 6
½ cup olive oil
3 whole cloves garlic, peeled
1 large Spanish onion, diced
1 lb Idaho potatoes peel slice ¼’ thick
3 cloves garlic, chopped fine
4 plum tomatoes, peel, seed, and dice
1 tsp salt; more to taste
½ tsp black pepper; to taste
Heat an 8- or 9-inch skillet over medium heat. Pour in the olive oil and add the whole garlic cloves. Cook the garlic until browned, about 8 min. Discard the cloves.
Add the diced onion to the pan. Sauté in the oil until light brown, about 12 min. Remove the onions from the pan with a slotted spoon.
Add half of the potato slices to the oil. Top them with an even layer of the onions, chopped garlic, tomatoes, salt, and pepper. Top with the remaining potato slices.
Cook the potatoes until browned, about 15 min., and then turn the potatoes over, pressing down on them with a spatula. (You don’t have to turn all the potatoes at once; the potato cake will still keep its shape.) Continue cooking until the underside is brown and the potatoes are tender throughout, about another 15 min. Slide from the pan onto a serving platter and serve immediately.
Yield: Serves 6 Per Serving
Carbohydrates, Total: 17g
% Cal. from Fat: 69%
Fat. Total: 18g
Cauliflower Stuffed Potatoes
Wow! You will never make stuffed potatoes without cauliflower ever again! Delicious and full of nutrients!
3 extra large baking Potatoes
1 head of Cauliflower, quartered
½ tsp garlic salt
2 Tblsp low-fat sour cream
½ cup warm chicken broth
1 envelope of dry onion soup mix
½ cup shredded cheddar cheese
Preheat oven to 350 degrees.
Place cut Cauliflower on a large sheet of heavy duty foil , season with garlic salt and wrap Cauliflower firmly with foil , crimping foil on top to seal packet well. Place packet in oven proof dish and place in oven with baking Potatoes (make sure you poke Potatoes with fork before placing into oven).
Bake Cauliflower for 30 to 40 minutes until very tender and bake Potaoes for 1 hour and 15 minutes until fork tender.
Remove vegetables from oven. Cut hot Potatoes lengthwise and scoop out pulp into large mixing bowl. Place Potato skins in oven proof casserole dish.
Add tender Cauliflower to Potato pulp and add the warm broth, sour cream and soup mix. With electric mixer, whip Potato/Cauliflower mixture until light and fluffy, adding more warm broth if needed.
Divide whipped Cauliflower/Potato mixture between the six potato skins and top with shredded cheese.
Bake in oven for 15 minutes until hot and cheese is melted.
Cheesy Chili Lime Gold Potato Wedges Recipe
Lime, chili powder, and Monterey Jack cheese give a Mexican flair to gold potato wedges. It's a good way to get that fried effect without a lot of oil. Serve with salsa and sour cream as sides for dipping. Prep Time: 10 minutes Cook Time: 35 minutes Yield: 4 servings
2 Tblsp lime juice
2 tsp finely grated lime rind
2 Tblsp olive oil
¼ tsp chili powder
¼ tsp garlic powder
½ tsp onion powder
Kosher salt, to taste
1 Tblsp chopped fresh cilantro, optional
4 large Yukon gold potato
Salsa and sour cream for dipping, optional
¼ cup finely grated Monterey Jack or Cheddar cheese, optional
Preheat oven to 425 F. Line a baking sheet with non-stick foil or spray liberally with vegetable oil.
Place lime rind, lime juice, olive oil, chili powder, garlic powder, and onion powder in a large zip-top bag. Squish around in the bag until combined.
Scrub gold potato and dry. Cut in half lengthwise. Continue cutting halves lengthwise into wedges about 1/2-inch thick. Add gold potato wedges to the oil in the zip-top bag, seal, and toss to coat.
Place gold potatoes on prepared baking sheet and sprinkle with kosher salt. Bake 25 minutes. Remove from oven and sprinkle with grated Monterey Jack or Cheddar cheese. Return to oven and bake an additonal 10 minutes or until cheese is golden. Sprinkle with chopped cilantro.
Serve gold potato wedges with optional sides of salsa and sour cream for dipping.
Baked potatoes Savoiarda Style
Patate in Crostata alla Savoiarda: A tasty cheesy delight.
4½ lbs (2 kilos) raw potatoes
salt for boiling water
melted butter QB
grated cheese QB
1 cup heavy cream
salt and pepper to taste
Peel 4½ lbs (2 kilos) of raw potatoes, cut them into medallions, and boil them for 10 minutes in salted water. Drain them well and interlayer them with melted butter and grated cheese place them in an oven-resistant terracotta or ceramic serving dish, seasoning them with salt and pepper as you layer them.
Sprinkle a cup of fresh cream over them, and cook them in a medium oven (375 F, 185 C) oven until they are tender and golden. Serve them hot.
They're even better if you mix some juices from a roast into the cream.
Baked Potatoes with Chorizo and Chipotle Chilies
4 large baking potatoes
¼ cup butter
¼ lb. chorizo
1 medium yellow onion, diced
4 to 6 cloves of garlic, minced
1 to 2 canned Chipotle chilies, minced
2 to 3 tblsp chopped fresh cilantro
½ cup grated Cheddar cheese
½ cup grated Mozzarella cheese
salt & coarse ground black pepper
Wash and pat dry 4 very large Idaho or Burbank potatoes. Bake in a 350° oven until the insides offer absolutely no resistance when pierced with a skewer. Remove from the oven, wrap in a clean cloth.
Gently squeeze each potato to fluff the insides. When cool enough to handle, make a slit in the top and scoop out the insides and put into a bowl. Add the butter and blend into the potato with a fork. Leave the skins wrapped in the cloth.
While the potatoes are baking, sauté the chorizo in a heavy skillet, breaking it apart as you work. When it begins to release some of its fat, add the onion and garlic and continue to sauté until the chorizo is done, about 3 to 5 minutes Remove from the skillet with a slotted spoon and add to the potato in the bowl. Mince the chipotle chilies and add to the potato. Add the cilantro and the cheeses. Mix together and then remove the potato skins from the cloth. Being careful not to break the skins, stuff them with the potato mixture. Place them in a baking dish and sprinkle the tops with a little bit more grated cheese. Put in a 350° oven and bake just until the cheese has melted and is beginning to brown. Serve at once.
Boursin and Parsley Mashed Potatoes
These mashed potatoes get extra flavor from the boursin cheese with garlic and herbs. This recipe is easily doubled for a big dinner.
5.2 Oz package boursin cheese with garlic and herbs
3 pounds baking potatoes
1 teaspoon salt
½ cup whole milk
1 Tblsp chopped fresh parsley
½ teaspoon salt, or to taste
1/8 tsp freshly ground black pepper
Peel potatoes and cut into 1-inch chunks. Rinse and put in a large saucepan; cover with water and add about 1 teaspoon salt. Bring to a boil. Reduce heat to medium low, cover, and simmer until potatoes are tender, about 25 minutes.
Drain the cooked potatoes and transfer them to a large bowl. Add boursin cheese, milk, parsley, 1/2 teaspoon salt, and pepper. Beat with an electric mixer or mash by hand just until blended. Add more milk if you like a creamier or thinner consistency. Taste and add more salt and pepper, if needed.
Buffalo Mashed Potatoes
It is the blue cheese and just a dash of hot sauce that makes these mashed potatoes Buffalo-style. If you love the combination of Buffalo wings with blue cheese, give these potatoes a try. Prep Time: 10 minutes
Cook Time: 20 minutes Yield: 4 servings
2½ lbs peeled Idaho potatoes
1 cup heavy cream
6 Tblsp unsalted butter
2 Tblsp crumbled blue cheese
1 Tblsp chopped fresh parsley
½ teaspoon crushed black pepper
Dash hot sauce
Salt to taste
Place the potatoes in a medium pot and cover with water. Bring to a boil, then cover the pot and cook for 15 to 20 minutes, or until the potatoes are soft. (Pierce a potato with a fork; it's ready if it slides off.) Drain the excess water. Keep pot covered.
Immediately, heat the heavy cream and butter in a small saucepan until they are hot. Mash the potatoes in the pot with a hand masher. Slowly add the hot cream-butter mixture to the mash. With a rubber spatula, fold in the blue cheese, parsley, pepper, and hot sauce. Add salt to the mashed potatoes as needed.
Darphin (Paillasson) Potatoes - Also known as Rosti Potatoes
by Jacques Pépin - Episode 101: Savory Staples
Darphin (Paillasson) Potatoes
Literally translated, paillasson means “doormat.” Raw potatoes are shredded, pressed into a nonstick pan, and cooked to create a compact cake that is excellent with any kind of roast or on its own with a salad. The dish, also called pommes Darphin, after the chef who created it, is similar to what the Swiss call rösti potatoes.
If you are reluctant to attempt flipping the compacted potato cake over in the skillet with a spatula, loosen it (it should be a solid mass) around the edges and underneath, cover the pan with a flat lid or plate and, holding the lid in place, invert the pan. Then slide the potato cake, crusty side up, back into the skillet to cook on the other side. Serves 4
24 Oz baking (Idaho) potatoes
2 Tblsp corn oil
1 Tblsp unsalted butter
4 whole scallions, trim, mince (½ cup)
½ tsp salt
¼ tsp freshly ground black pepper
Peel the potatoes and, using the large holes of a box grater, shred them. (You should have about 4 cups.) Squeeze the potatoes gently with your hands to remove some of the liquid.
Heat the oil and butter in a 10-to-12-inch nonstick skillet until hot. Add the potatoes, scallions, salt, and pepper and sauté, stirring occasionally, for about 2 minutes, until the potatoes are well mixed with the seasonings. Press on the mixture with the back of a spoon to compact it, cover, reduce the heat, and cook gently for about 12 minutes.
Flip the potato mixture over and cook it for 10 minutes on the other side.
Invert it onto a serving plate, cut into wedges, and serve.
Fingerling Potatoes with Bacon
The secret to this simple dish is to use the best quality bacon available. Serves 6
2 lbs. fingerling potatoes
6 slices thick-cut lean bacon
1 garlic clove, peel, mince
Fresh ground black pepper, to taste
Kosher salt, to taste
Cut 6 slices thick-cut lean bacon crosswise into ½"-thick pieces. Put bacon into a large cast-iron or other heavy skillet and gently cook over medium-low heat, stirring occasionally, until fat is rendered and bacon is pink but not crisp, 35–40 minutes. Meanwhile, put 2 lbs. fingerling potatoes (cut larger potatoes in half crosswise, leaving smaller ones whole) into a medium pot.
Add 2 large pinches salt, cover with cold water, and boil over medium-high heat until soft, 10–15 minutes. Drain well and add to skillet with bacon. Add 1 minced peeled garlic clove and salt and freshly ground black pepper to taste and cook about 5 minutes more.
Papas Chorreadas - Colombian Potatoes with Cheese Sauce
Papas chorreadas is a delicious Colombian specialty. Boiled red potatoes are smothered in a rich cheese sauce seasoned with onions and tomatoes. The verb chorrear means to flow or pour - the sauce in this dish is meant to be "gushing" over the potatoes.
The simplest form this dish has only six ingredients: red potatoes, onions, tomatoes, cream, and a melting cheese like mozzarella. Many recipes call for scallions, cilantro, cumin, or chile peppers - feel free to experiment with flavors. Although not traditional, a garnish of crumbled bacon seems like a good idea. Serves 4-6 people as a main dish
6 Oz whole milk Mozzarella, or other salted white cheese that melts well
3-4 lbs red potatoes
3 shallots or 1 small white onion
1 bunch scallions
1 tsp chile powder (optional)
½ tsp cumin
3 Tblsp butter
1 Tblsp flour
2 medium tomatoes, diced
¾ cup cream
¼ cup chopped cilantro
Scrub the potatoes and place in a large pot boiling, salted water. Boil until tender when pierced with a fork. Drain potatoes and let cool slightly.
Finely chop the shallots or onion. Chop the white part and a inch or two the green part the scallions into ½ inch lengths. Finely chop the rest the green parts the scallion and reserve for a garnish.
Melt the butter in a large skillet. Sauté the ½-inch pieces scallion, the shallots, the cumin, and the chile powder in the butter until soft, about 5 minutes.
Add the diced tomatoes and cilantro, and cook until the tomatoes are soft and fragrant. Add the Tblsp flour and stir briefly.
Stir in the cream and cheese, and heat until sauce just comes to a boil and cheese is mostly melted. Remove from heat.
Slice potatoes into halves or wedges, and arrange potatoes onto a platter. Pour sauce over potatoes. Garnish with chopped green onion.
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