PARMESAN CHIVE SMASHED POTATOES
Provided by Ina Garten
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees.
- Place the potatoes and 1 tablespoon salt in a large saucepan and add enough water to cover the potatoes. Bring to a boil, reduce the heat, and simmer for 17 to 20 minutes, until the potatoes are tender when pierced with a skewer. Drain the potatoes and place on a sheet pan. With a potato masher or metal measuring cup, press each potato until it's about 1/2 inch thick (they will be messy). Toss the potatoes with the olive oil, 1 teaspoon salt, and 3/4 teaspoon pepper.
- Roast the potatoes for 25 to 30 minutes, turning once, until the skins have become nicely browned. Sprinkle the potatoes with the Parmesan cheese and roast for another 2 to 3 minutes, just until the cheese melts. Sprinkle the potatoes with the chives and fleur de sel and serve hot.
MASHED BAKED POTATOES WITH CHIVES
Baking the potatoes for this recipe is a completely hands-off cooking process that also reduces some of the water content in the spuds, resulting in the easiest and most flavorful mash of all time.
Provided by Claire Saffitz
Categories Bon Appétit Thanksgiving Side Potato Chive Milk/Cream Garlic
Yield 8 servings
Number Of Ingredients 8
Steps:
- Arrange a rack in lower third of oven; preheat oven to 425°F. Prick potatoes all over with a fork and place on a foil-lined rimmed baking sheet. Place garlic on a piece of foil and drizzle with oil; season with salt and pepper. Fold edges of foil up and over garlic and crimp to close, creating a tight packet. Place on baking sheet with potatoes and roast until a knife slides easily through flesh of potatoes, 65-75 minutes. Let potatoes and garlic cool slightly.
- Halve potatoes lengthwise, then use a fork to scrape flesh into a large saucepan (include skins if you want to add a little texture). Squeeze garlic cloves from skins into pan. Smash mixture with a potato masher until mostly smooth with only a few lumps.
- Combine half-and-half and butter in a large measuring cup and pour 1 cup into potato mixture, stirring with a wooden spoon until incorporated and smooth. Stir in another cup half-and-half mixture; season generously with salt and pepper.
- If serving immediately, stir in remaining half-and-half mixture and top with chives.
- If making ahead, smooth potatoes to make a flat, even surface and pour remaining half-and-half mixture over (don't stir in). Remove from heat and cover with plastic wrap.
- Do Ahead
- Potatoes can be mashed 3 hours ahead. Store room temperature. Reheat over medium-low, stirring occasionally. Top with chives just before serving.
BAKED POTATOES WITH CHIVE SOUR CREAM
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Skewer the baking potatoes with metal skewers, so they cook through faster and place them directly on the middle oven baking rack for 1 hour and 15 minutes.
- Meantime add the sour cream to a bowl with the whole-grain mustard, salt, white pepper and chopped chives, leaving a teaspoon back to sprinkle on top. Stir all the ingredients together and scatter over the remaining chives. If you are not eating it straight away store it covered in plastic wrap in the refrigerator.
- When the potatoes are ready with a crisp skin and soft inside, remove them from the oven, take them off the skewers and cut a cross in the top of each of them and slightly squeeze them so they open out and place them into bowl. Serve the potatoes with the chive sour cream on the side and have people help themselves.
BAKED POTATOES WITH CHIVE SAUCE
Make and share this Baked Potatoes With Chive Sauce recipe from Food.com.
Provided by Dancer
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Slice potatoes lengthwise into thin spears (8 to 10 per potato).
- Place in medium bowl and toss with oil to coat well.
- Arrange in single layer on 2 large nonstick baking sheets.
- Bake for 15 minutes.
- Turn them over and bake 10 minutes longer or until golden brown and slightly crisp.
- In small bowl, combine yogurt, mayonnaise, sour cream and chives.
- Let stand 10 minutes before serving over baked potatoes.
- Dust with paprika.
TWICE BAKED POTATOES WITH SOUR CREAM AND CHIVES
Steps:
- Gather the ingredients.
- Preheat the oven to 425 F. Scrub potatoes; pat dry.
- Pierce the top of the potatoes with a fork. Bake for about 50 minutes, or until potatoes are tender. Remove a thin slice from the top of each potato and scoop out most of the potato into a bowl, leaving the shells intact. If baking the same day, reduce the oven temperature to 375 F before preparing the potato mixture.
- In a bowl, combine the potato with the sour cream, 3 tablespoons milk, and the butter and beat until well blended. Add more milk or half-and-half if needed. Beat in salt and pepper, then spoon the mixture into the potato skins. Sprinkle with the chives.
- Cover and refrigerate until the next day, or bake at 375 F for about 10 to 15 minutes, or until lightly browned.
- If the potatoes have been refrigerated, preheat the oven to 375 F and bake for 20 to 25 minutes, until hot and lightly browned.
Nutrition Facts : Calories 382 kcal, Carbohydrate 65 g, Cholesterol 26 mg, Fiber 7 g, Protein 9 g, SaturatedFat 6 g, Sodium 207 mg, Sugar 4 g, Fat 10 g, ServingSize 6 servings, UnsaturatedFat 0 g
CHIVE-TOPPED BREAKFAST POTATOES
The chives and thyme really give these breakfast potatoes a fresh flavor. They're delicious.
Provided by tiffanycoe
Time 8h45m
Yield 4
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes. Don't overcook, as they will be difficult to saute. Drain. Let cool in the refrigerator for 8 hours, or overnight. Leave the skins on, as they add color and flavor.
- Cut potatoes into bite-sized pieces.
- Heat a large saute pan over high heat until very hot. Add olive oil; add potatoes when oil begins to smoke. Saute until they start to brown. Add bacon and saute until golden. Add onions and peppers and saute for 1 minute. Remove from heat. Season with salt and pepper and garnish with chives and thyme.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 19.9 g, Cholesterol 3.8 mg, Fat 15.2 g, Fiber 2.4 g, Protein 3.8 g, SaturatedFat 2.4 g, Sodium 88.9 mg, Sugar 2 g
TWICE-BAKED SOUR CREAM AND CHIVE POTATOES
This classic baked potato dish goes well with roasted chicken, beef, or pork.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Rub potatoes with vegetable oil. On a baking sheet, bake until potatoes are easily pierced with a paring knife, about 45 minutes. Let cool slightly.
- With paring knife, cut a thin slice lengthwise off the top of each potato and discard. Using a spoon, scoop out all but 1/2-inch potato flesh from inside skin. Transfer to a bowl and add sour cream, milk, butter, and chives; mash until combined. Season with coarse salt and ground pepper. Spoon mixture into potato skins. Bake until lightly browned on top, 20 minutes. Serve sprinkled with more chives.
Nutrition Facts : Calories 225 g, Fat 11 g, Fiber 3 g, Protein 5 g
SOUR CREAM AND CHIVE POTATOES
I came up with this dish just the other day when my fiancé asked for a ham that night for dinner. I usually make regular old mashed potatoes with ham, but that night I just didn't feel like it. So I scrambled through my kitchen a bit and came up with these bad boys.
Provided by MizEmerilLagasse
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 350°F and line the bottom of a 9x9-inch square baking pan with foil (I use release foil, but if you're not, grease the foil).
- With a really sharp knife (if you know how to do it) or a mandolin, cut the potatoes just about paper thin (like potato chips); place slices in a bowl of water and set aside.
- In a medium sauce pan, over medium heat, melt the butter then add the flour and cook, stirring constantly, for about 3-5 minutes or until it starts to smell nutty.
- Whisk in the broth and the cream then bring it to a boil.
- Remove from the heat and add the chives, sour cream, salt, and pepper.
- Spread a little of the chive sauce on the bottom of the lines pan then place two layers of potatoes on top of that.
- Spread more of the chive sauce on that, sprinkle with cheese and start again the two layers of potatoes, then the cream sauce, then the cheese (You should get about 4 to 5 layers if the potatoes are really thinly sliced).
- Cover with foil and bake for 45 minutes then remove the foil and bake for another 15 minutes (the potatoes should fork tender, and if they're not, just cover them and cook them for another 10-15 minutes).
- Let rest on your counter for at least 10 minutes before cutting.
BOILED POTATOES WITH CHIVES
Simple but very good. Substitute new potatoes for the red if you prefer.
Provided by TerryWilson
Categories Side Dish Potato Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Place butter in a serving bowl.
- Place potatoes into a large pot and cover with salted water by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool until potatoes can be handled; cut potatoes in half.
- Place potatoes into serving bowl with butter, season with salt and black pepper, and toss with chives until potatoes are coated.
Nutrition Facts : Calories 235.9 calories, Carbohydrate 36.2 g, Cholesterol 22.9 mg, Fat 9 g, Fiber 3.9 g, Protein 4.5 g, SaturatedFat 5.6 g, Sodium 14.9 mg, Sugar 2.3 g
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MASHED BAKED POTATOES WITH CHIVES RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (12)Estimated Reading Time 3 minsServings 8
- Arrange a rack in lower third of oven; preheat oven to 425°. Scrub 2 lb. russet potatoes and 2 lb. Yukon Gold potatoes and prick all over with a fork. Place on a foil-lined rimmed baking sheet.
- Halve head of garlic crosswise (as if you’re cutting through the equator) and place on a piece of foil. Drizzle with 1 Tbsp. oil; season with salt and pepper. Fold edges of foil up and over garlic and crimp to close, creating a tight packet. Place on baking sheet with potatoes and roast until a knife slides easily through flesh of potatoes, 65–75 minutes. Let potatoes and garlic cool slightly.
- Halve potatoes lengthwise. Using fork, scrape flesh into a large saucepan (include skins if you want to add a little texture). Squeeze garlic cloves from skins into pan. Smash mixture with a potato masher until mostly smooth with only a few lumps.
- Cut 6 Tbsp. butter into ½" pieces and combine in a small saucepan with 2 cups half-and-half. Heat over medium-low, swirling, until butter melts and cream is warm but not boiling (it can be simmering gently around the edges).
GRILL-BAKED POTATOES WITH CHIVE BUTTER RECIPE - FOOD
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Reviews 2Category PotatoesServings 4Total Time 2 hrs 10 mins
- In a medium bowl, combine the butter, 3/4 cup of chives, 1/2 cup of sour cream and the salt and pepper; mix until smooth. Transfer the butter to a large sheet of plastic wrap and form into a log. Wrap and refrigerate until firm, about 1 hour.
- Light a gas grill. Using a sharp knife, slice each potato crosswise at 1/3-inch intervals, cutting down but not all the way through the potato. Cut the chive butter into thin slices, then carefully tuck the butter in between the potato slices. Wrap each potato tightly in aluminum foil.
- Set the potatoes on the grill over low heat, cover and cook, turning occasionally, until tender, 45 to 50 minutes. Unwrap the potatoes, garnish with finely chopped chives and serve with sour cream.
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