ROASTED POTATOES AND ARTICHOKES
Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.
Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
ROASTED SMASHED POTATOES WITH ARTICHOKES
I'm not a big fan of artichokes, but they are a nice addition to this roasted smashed potatoes recipe. Keep an eye on the pan while baking; you might need to stir it a couple of times to keep the artichokes from getting too brown and the potatoes from sticking. -Susan Bickta, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain. Drain artichokes, reserving 1/4 cup oil. Drizzle oil in a 12-in. cast-iron or other ovenproof skillet; arrange potatoes and artichokes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness; sprinkle with salt and pepper. Roast until crispy and golden brown, 20-25 minutes. If desired, top with minced fresh chives.
Nutrition Facts : Calories 334 calories, Fat 27g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 834mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 9g fiber), Protein 2g protein.
GRILLED POTATO AND GOAT CHEESE NAPOLEON WITH BALSAMIC-BASIL VINAIGRETTE
Steps:
- Put the potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender, but still firm, 12 to15 minutes. Drain and let cool before cutting each potato in 1/2-inch-thick slices.
- While the potatoes are cooking, combine the vinegar, garlic, mustard, basil and 1/2 cup of the oil in a blender and blend until smooth. Season with salt and pepper.
- Heat your grill to medium.
- Brush the potato slices on both sides with the remaining 1/4 cup oil and season with salt and pepper. Place the potatoes on the grill, close the cover, and grill until lightly golden brown and just cooked through, about 2 minutes per side.
- Carefully transfer the potatoes to a flat surface. Make stacks by layering the following: 1 slice potato, 1 tablespoon goat cheese, 1 slice potato, 1 tablespoon goat cheese, 1 slice potato. Place the stacks back on the grill, close the cover, and grill until the cheese begins to melt, about 1 minute.
- Transfer the potatoes to a platter, drizzle some of the vinaigrette on and around the potatoes, and sprinkle with the chives.
CHICKEN AND POTATO NAPOLEON WITH SPICY TOMATO SAMBAL SAUCE
Provided by Dzintra Dzenis
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 20
Steps:
- Chicken:
- Preheat the oven to 375 degrees F.
- In a large oven-proof saute pan over high heat, heat 2 tablespoons olive oil. Season the chicken breasts with salt and pepper, to taste, and add them to the oil. Cook for 3 minutes on each side. Put the saute pan in the oven and the let the chicken finish cooking, about 15 minutes. Remove from the oven to a cutting board and allow to rest, covered, for 5 to 10 minutes.
- Tomato sauce: In a medium-sized skillet over medium heat, add the olive oil. Add the chopped garlic and onions and saute until softened. Stir in the tomatoes, sambal, sugar, 2 teaspoons of salt and the rosemary. Saute over medium heat and allow the sauce to reduce and flavors to blend together, about 8 minutes. Taste and season with salt and pepper, if needed. Remove the rosemary sprig and stir in chopped parsley just before serving.
- Potatoes: Fill a large saucepan 2/3's full with cold water. Add the potatoes and a good pinch of salt and bring to a gentle boil over medium heat. Cook the potatoes until they are just tender, about 10 minutes. Once the potatoes tender, drain them and cut them into 1/4-inch slices. Heat a combination of olive oil and grapeseed oil in a large skillet until it just begins to smoke. Add the potato slices and fry until crispy on the outside and completely tender on the inside. Remove the potatoes to paper towels to drain and sprinkle with sea salt.
- Arrange potato slices in a circular layer on each serving plate. Put a thin layer of tomato sauce over the potatoes, leaving a small border. Slice the chicken breasts into serving portions and arrange on top of the potato-tomato layers. Garnish each serving with a sprig of rosemary and fresh parsley. Serve and enjoy!
POTATO AND ARTICHOKE GRATIN
Categories Milk/Cream Onion Potato Side Bake Casserole/Gratin Artichoke Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Butter 13x9x2-inch baking dish. Melt butter in skillet over medium-high heat. Add onion and garlic; sauté until soft. Spread onion mixture in prepared dish. Top with half of potatoes. Sprinkle with teaspoon thyme, half of salt, and pepper. Arrange half of artichokes over potatoes. Repeat with remaining potatoes, thyme, salt, pepper, and artichokes. Pour cream and half and half over potatoes. Bake until potatoes are tender, about 1 hour. Cool slightly.
CRISPY POTATO BLT TACOS #SP5
Official Contest Entry: Simply Potatoes 5Fix. Golden, crispy potatoes make a delicious filling for a soft taco. Bacon, lettuce and salsa complete the BLT theme.
Provided by bakerchick99
Categories Lunch/Snacks
Time 30m
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 5
Steps:
- In 12-inch nonstick skillet cook bacon over medium heat until crisp. Remove bacon to paper towels to drain. Reserve 3 tablespoons of drippings; rinse out skillet.
- Heat reserved drippings in same skillet over medium heat. Add potatoes to skillet; spread in even layer. Cover with lid. Cook 12-15 minutes, turning every 3 to 4 minutes, until tender and golden brown. Keep skillet covered during cooking time.
- Fill tortillas with potatoes, lettuce, bacon and salsa.
Nutrition Facts : Calories 177.9, Fat 8.6, SaturatedFat 2.6, Cholesterol 10.9, Sodium 154.9, Carbohydrate 21.5, Fiber 3, Sugar 0.4, Protein 4.6
CRISPY POTATO AND BACON WAFFLES #SP5
Official Contest Entry: Simply Potatoes 5Fix. A versatile side dish, this savory waffle can be topped with either a spicy red pepper jelly, applesauce, cheese sauce or sour cream and chives .
Provided by hartfelder
Categories Potato
Time 35m
Yield 12 waffles, 6 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, beat milk and eggs together.
- Gently stir in flour just until moistened.
- Mix in Simply Potatoes O'Brien Hash Browns and bacon crumbles.
- Bake in a preheated waffle iron until golden brown.
- Serve with topping of choice.
Nutrition Facts : Calories 160.2, Fat 6.9, SaturatedFat 2.7, Cholesterol 73.1, Sodium 374.8, Carbohydrate 17.5, Fiber 0.6, Sugar 0.1, Protein 6.4
CRISPY POTATO CAKES #SP5
Official Contest Entry: Simply Potatoes 5Fix. sour cream and chive mashed potato fried to crispy perfection
Provided by sjvlftc04
Categories Potato
Time 16m
Yield 8 potato cakes, 4 serving(s)
Number Of Ingredients 5
Steps:
- remove potatoes from package and place into a large mixing bowl.
- Stir in 1 cup extra sharp cheddar cheese.
- Form potatoes into 8 patties and place on a parchment lined baking sheet.
- Refrigerate for at least 2hours.
- Remove potato cakes from the refrigerator.
- One by one, dip each cake into buttermilk, draining off excess.
- Roll cakes one by one in seasoned panko breadcrumbs.
- Place each cake back on parchment lined baking sheet and refrigerate 30 minute.
- Remove potato cakes from the refrigerator.On medium heat, preheat a cast iron skillet and vegetable oil.
- Cook potato cakes 4 at a time on medium heat, 3 to 4 minutes per side or until golden brown.
- Remove from pan and let cakes drain on a paper towel.
- Serve Warm or at room temperature.
Nutrition Facts : Calories 471.9, Fat 26.4, SaturatedFat 8.7, Cholesterol 32.1, Sodium 635, Carbohydrate 42.2, Fiber 2.4, Sugar 6.4, Protein 16.3
CRISPY POTATO, ARTICHOKE, LEEK, AND GRUYèRE TART
Tart crusts can be made from other ingredients, including cooked spaghetti, polenta, and rice, or in this case, thinly sliced potatoes. The goal is to make a crisp, shallow vessel that will contain the filling without leaking. This is especially important when a custard filling is used. The baby artichokes in this recipe can be replaced by thinly sliced artichoke hearts.
Yield makes one 10-inch tart; serves 8 as a main course
Number Of Ingredients 16
Steps:
- Prepare a medium-hot fire (425°F) in a wood-fired oven or cooker.
- Cut the leeks crosswise into half rings and rinse well. Heat 3 tablespoons of the olive oil in a terra-cotta baker, in the oven or cooker, and cook the leeks until translucent, about 7 minutes. Transfer to a bowl and set aside.
- Remove the outer artichoke leaves, then thinly slice the artichokes lengthwise. Add the lemon juice to a bowl of ice water and place the artichoke slices in the water. Drain and pat dry the artichokes dry with paper towels. In the same clay baker, sauté the sliced artichokes in the olive oil left over from the leaks over medium-high heat in the oven or cooker until lightly browned, about 5 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Add the thyme and salt and pepper to taste and cook for 3 minutes, or until the moisture is removed. Remove from the heat and set aside.
- Toss the potato slices in the remaining olive oil in a bowl and lightly salt. Reserve 5 slices for the top of the tart.
- Heat a 10-inch slope-sided skillet or clay baker on the stove top over medium-high heat and brush with olive oil. Remove from the heat and line the vessel with slices of potatoes, overlapping the slices to cover the bottom and sides of the pan. Lightly pepper. Place in the oven or cooker and bake until golden, about 15 minutes. Remove from the oven.
- Combine the eggs and ricotta in a bowl and beat until blended. Add the milk, cayenne, lemon zest, chives, and salt to taste. Fill the potato crust with half of the Gruyère, then the leeks. Top with the artichokes, add the ricotta mixture, and top with the remaining Gruyère and a sprinkling of pine nuts.
- Place the reserved potato slices on top. Return to the oven and bake for 25 minutes, or until lightly browned. Remove from the oven and let cool for 15 minutes. Cut into wedges and serve.
CRISPY POTATO AND ARTICHOKE NAPOLEONS #SP5'
Official Contest Entry: Simply Potatoes 5Fix. Garlic and Herb hash Browns make a crispy "pastry" for these loaded mashed potato napoleons.
Provided by bakerchick99
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In 12-inch nonstick skillet cook bacon over medium heat until crisp. Remove bacon to paper towels to drain, reserving drippings. Rinse out skillet.
- Meanwhile, in large bowl toss Simply Potatoes Garlic and Herb Hash Browns with parmigiano reggiano until well blended. Heat 1 tablespoon reserved drippings in same nonstick skillet over medium heat. In batches, mound 1/4 cupfuls of potato mixture in skillet; spread each to a 4-inch circle. Cook 3 minutes or until browned and crisp, turning once. Remove to paper towel-lined plate; keep warm. Repeat with remaining potato mixture and drippings as needed.
- Meanwhile, heat Simply Potatoes Mashed Potatoes as directed on package; stir in artichoke hearts. Place 4 potato patties on each of 4 warmed dinner plates. Mound 2/3 of the mashed potato mixture on potato patties; sprinkle with all but 2 tablespoons of bacon and top each with a second potato patty. Mound remaining mashed potatoes in center of each napoleon; sprinkle with reserved 2 tablespoons bacon.
Nutrition Facts : Calories 259.3, Fat 12.6, SaturatedFat 3.2, Cholesterol 7.2, Sodium 449, Carbohydrate 30.2, Fiber 4.3, Sugar 1.5, Protein 6.7
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