Confetti Potatoes Recipes

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CONFIT POTATOES



Confit Potatoes image

Learn how to to make confit potatoes at home. You can reuse the oil for cooking, which will have a lovely flavour of garlic and rosemary.

Provided by Michelle Minnaar

Categories     Side Dish

Time 2h

Number Of Ingredients 5

1kg (2lbs) new potatoes, scrubbed
3 garlic cloves, peeled
2 sprigs rosemary
5ml (1 tsp) sea salt
1 litre (4 cups) olive oil

Steps:

  • Preheat the oven to 110°C/225°F/gas mark ½.
  • Place all the ingredients in a large ovenproof saucepan.
  • Cover the saucepan with a lid, transfer it to the oven and cook for 90 minutes.
  • Turn the heat up to 210°C/400°F/gas mark 6 and cook for another 15 minutes.
  • Drain the potatoes and serve as a side dish for a main meal.

Nutrition Facts : Calories 41 calories, Sugar 0.3 g, Sodium 397.5 mg, Fat 2.4 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 4.7 g, Fiber 0.8 g, Protein 0.5 g, Cholesterol 0 mg

CONFETTI MASHED POTATOES



Confetti Mashed Potatoes image

These mashed potatoes make a beautiful side dish for any meal. Onion, peppers and cheese add color and flavor to the potatoes. -LaDonna Reed, Ponca City, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

6 medium red potatoes, cubed
3 tablespoons chopped sweet red pepper
3 tablespoons chopped green pepper
3 tablespoons finely chopped onion
3/4 cup shredded Mexican cheese blend
3 tablespoons butter, softened
1/8 to 1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 5 minutes., Add peppers and onion; cook 5 minutes longer or until potatoes and vegetables are tender. Drain; mash potato mixture with the cheese, butter, salt and pepper., ,

Nutrition Facts : Calories 287 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 295mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 3g fiber), Protein 8g protein.

BOILED BABY CONFETTI POTATOES



Boiled Baby Confetti Potatoes image

While I was shopping the other day, I came across a small bag of potatoes in the produce section, called Baby Confetti Potatoes. Inside was a mix of white, red and blue/purple baby potatoes. Fascinated, I had to bring them home, even though I had no idea at the time what to do with them. This is what I came up with, simple and tasty. Cooking time may vary depending on your definition of "medium" heat. An equal amount/weight of baby potatoes, could easily be substituted should you not be able to find the pre-packaged ones.

Provided by Sandaidh

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

1 (28 ounce) package confetti baby potatoes (mixed colors)
4 tablespoons olive oil
3 minced garlic cloves
1 tablespoon italian seasoning

Steps:

  • Wash potatoes.
  • Do not remove skins.
  • Cut each potato in half and put in large pot.
  • Fill pot with water and bring to boil over medium heat.
  • Boil potatoes until tender.
  • Drain water and put potatoes in bowl.
  • Mix in olive oil, Italian seasoning and minced garlic.
  • Serve hot.

Nutrition Facts : Calories 261.6, Fat 13.7, SaturatedFat 1.9, Sodium 12.6, Carbohydrate 31.9, Fiber 4.8, Sugar 2.3, Protein 3.5

CONFETTI SCALLOPED POTATOES



Confetti Scalloped Potatoes image

The first time I tasted this casserole was at a church supper, and I immediately asked around to find out who made it. I asked the cook to share her recipe, and it has become one of my family's most-requested dishes. -Frances Anderson, Boise, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6-8 servings.

Number Of Ingredients 10

1/2 cup chopped onion
1/2 cup butter, cubed
1 package (16 ounces) frozen shredded hash brown potatoes
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/3 cups milk
1 cup shredded cheddar cheese
1 small green pepper, cut into strips
2 tablespoons diced pimientos
Dash pepper
1 cup cheese cracker crumbs, divided

Steps:

  • In a large skillet, saute the onion in butter until tender. Stir in the potatoes, soup and milk. Add the cheese, green pepper, pimientos, pepper and 1/2 cup of crumbs. , Transfer to a greased 3-qt. baking dish; sprinkle with remaining crumbs. Bake, uncovered, at 375° for 35-40 minutes or until bubbly.

Nutrition Facts :

CONFETTI POTATOES



Confetti Potatoes image

I found this recipe on Cafemom.com. Supposed to be great for toddlers....You don't have to use organic, I definitly don't.

Provided by AshleyP

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 package frozen organic O'Brien potatoes
1/2 package organic mixed baby peas and carrots
1/4 package organic corn
0.25 (16 ounce) package green beans, 16 oz. (you may need to chop these smaller for younger kids before you cook)
1/8 teaspoon turmeric or 1/8 teaspoon favorite curry powder
olive oil, to coat

Steps:

  • 1. Combine oil and spice in large (I mean LARGE) mixing bowl.
  • 2. Add all ingredients into the bowl, stirring to coat all veggies with oil and spices.
  • 3. You now have a choice in cooking methods:.
  • a. You can dump all into a large skillet and fry on stove top until crispy and cooked through, or.
  • b. You can pour the mixture into a baking pan (or I like to use my big cast iron skillet) and bake at 350 degrees for about 30-45 minutes, stirring once after 10 minutes, then leaving alone so a crunchy top will form.
  • Tip: shivasgirl's kids think this is Indian food, so she usually serves with pooris (a deep fried bread), but they have devoured this dish all by itself.
  • Tip: You can add any veggies you want, but stick with the carrots, peas and potatoes as a base -- these even taste great if that is all you use!

CONFETTI MASH POTATO FLAUTAS WITH HOT TOMATILLO SAUCE



Confetti Mash Potato Flautas with Hot Tomatillo Sauce image

Provided by Guy Fieri

Categories     main-dish

Time 1h15m

Yield 8 appetizer servings or 4 main courses

Number Of Ingredients 22

1 1/2 tablespoons olive oil, divided
1/2 cup yellow onion, small dice
1 1/2 cups red bell pepper, small dice, divided
1 serrano pepper, small dice
2 tablespoons minced garlic cloves
1 (12-ounce) can low-sodium corn, drained well
3 large russet potatoes, peeled, cubed and boiled
1/2 cup sour cream
6 ounces cream cheese, room temperature
6 ounces pepper jack cheese, grated
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
1 bunch green onions, sliced, divided
1 (28-ounce) can tomatillos, drained and roughly chopped
2 cups canola oil
8 (8-inch) flour tortillas
1 (12-ounce) can black beans, rinsed and drained well
1 pasilla pepper, large, roasted and peeled, sliced into long, thin strips
1 avocado, halved, pitted and flesh sliced in thin strips
Freshly grated Cotija cheese, for garnish
1/3 cup chopped cilantro leaves, for garnish
Toothpicks

Steps:

  • In a large saute pan, over medium-high heat, add 1 tablespoon of the olive oil and saute yellow onion, half of the red bell pepper, and serrano pepper for 3 minutes. Add the garlic and saute for 1 minute more. Turn off heat, add in the corn and set aside.
  • In a medium bowl, mash potatoes with a potato masher, and fold in the sour cream, cream cheese, pepper jack, salt and pepper. Stir in 1/3 of the sliced green onions and combine gently with the corn mixture. Season, to taste, with salt and pepper. Keep warm.
  • In a small saute pan, over medium heat, add the remaining olive oil. Add the remaining red bell peppers and saute briefly. Stir in 1/3 more of the green onions, then add the tomatillos. Let simmer for 5 to 6 minutes, then puree with a stick blender. Keep warm.
  • Preheat the oven to 250 degrees F and put a cooling rack on a sheet pan. Heat the canola oil to 350 degrees F. Have tortillas, dish of beans, potato mixture, sliced pasilla peppers, sliced avocado and toothpicks at hand, as well as a plate lined with paper towels for draining.
  • Put a flour tortilla on dry work surface, lay about 3 tablespoons black beans along 1 side. Top with approximately 1/3 cup of the potato mixture, 2 strips of the pasilla pepper and avocado.
  • Roll tightly, burrito style and seal with a toothpick. Set aside and repeat with remaining ingredients.
  • When all are assembled, check the oil temperature and gently add them to the pan, maximum 4 at a time. Do not crowd. Turn frequently and be careful, because they can brown quickly. Drain briefly on paper towels, remove the toothpicks and keep warm in the oven on the cooling rack.
  • Put 1/4 cup of tomatillo sauce on a plate; cut a flauta in half on the diagonal and lay 1 piece down, and 1 standing up, then sprinkle with Cotija cheese and cilantro. Garnish with the remaining green onions. Repeat the process with the remaining ingredients.
  • For a main course, serve on large plate, double the sauce, add 4 cut pieces, all up, garnish and serve.

CONFETTI POTATOES



Confetti Potatoes image

A cheesy sauce laced with zucchini, celery and mushrooms along with a sprinkle of red bell pepper top hot baked potatoes for a colorful side dish.

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Yield Makes 4 servings.

Number Of Ingredients 7

1/2 cup chopped zucchini
1/2 cup sliced celery
1 Tbsp. butter or margarine
1 cup sliced mushrooms
1/4 lb. (4 oz.) VELVEETA, cut up
4 medium hot baked potatoes, cut in half lengthwise
1/4 cup chopped red or green pepper

Steps:

  • Cook and stir zucchini and celery in butter in large skillet on medium heat 2 min. or until crisp-tender. Add mushrooms; cook an additional min. Reduce heat to low.
  • Add VELVEETA; cook until VELVEETA is completely melted, stirring occasionally.
  • Spoon over hot potatoes; sprinkle with red pepper.

Nutrition Facts : Calories 310, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 490 mg, Carbohydrate 48 g, Fiber 5 g, Sugar 6 g, Protein 11 g

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