CRUNCHY POTATO SQUARES WITH HERBY SALT
Cut spuds into uniform little cubes then sprinkle liberally with rosemary, thyme and sage salt - they'll crisp up a treat
Provided by Good Food team
Categories Dinner, Side dish
Time 1h35m
Number Of Ingredients 7
Steps:
- To make the herby salt, put all the ingredients in a small food processor (or use a pestle and mortar) and grind to a fine salt.
- Tip the potatoes into a large roasting tin and toss with the oil, polenta, 2 tbsp of the herby salt and some black pepper. Any leftover salt will keep for up to 5 days in a small sealed container.
- Bake underneath a joint of meat, if cooking, at 200C/180C fan/gas 6 for 30 mins. When the meat comes out, turn up the heat to 220C/200C fan/gas 7 and cook on the top shelf for another 45 mins, shaking the tin halfway through the cooking time.
Nutrition Facts : Calories 158 calories, Fat 5 grams fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 2.3 milligram of sodium
CRISPY POTATO SQUARES
I found this recipe in a Cooking Clips recipe folder that I've had for a looong time! No idea where it is originally from but it's another great way to make potatoes!
Provided by Leslie in Texas
Categories Potato
Time 1h30m
Yield 9-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Pour 3 T. oil into an 8 inch square pan and heat in preheated oven while preparing potatoes.
- Drain potatoes and onions thoroughly and pat dry with paper towels, if necessary.
- Mix potatoes and onion with egg yolks, flour, salt and pepper.
- Beat egg whites until stiff but still moist peaks form; gently fold into potato mixture.
- Remove pan from oven and spoon in potatoes; smooth top and drizzle with remaining tablespoon of oil on top.
- Bake in oven for 45 to 60 minutes or until tender and crusty.
- Serve hot.
Nutrition Facts : Calories 192.4, Fat 7.3, SaturatedFat 1.2, Cholesterol 47, Sodium 541.4, Carbohydrate 27.9, Fiber 3.4, Sugar 1.9, Protein 4.6
CRISPY POTATO BALLS
Provided by Ree Drummond : Food Network
Time 1h25m
Yield 12 balls
Number Of Ingredients 16
Steps:
- Mix together the Mashed Potatoes, flour, egg, parsley, Parmesan, mozzarella and black pepper in a bowl. Place the breadcrumbs on a large plate.
- Form the potato mix into 12 golf-ball-sized balls. The mixture will be a little sticky, so wet your hands a little as you go. Place the balls directly on the breadcrumbs and roll each ball in the breadcrumbs, pressing to make sure they stick well. Put the breadcrumbed balls on a plate.
- Heat 2 inches of oil in a deep skillet or Dutch oven to 375 degrees F, or until the mixture bubbles when a breadcrumb is added.
- Add the balls to the oil and fry until golden brown on all sides, 3 to 5 minutes total. Remove to a paper towel-lined plate and sprinkle immediately with salt.
- Garnish with more Parmesan and parsley.
- Peel and cut the potatoes into pieces of approximately the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until a fork easily slides into the potatoes with no resistance and the potatoes almost, but not totally, fall apart, 30 to 35 minutes.
- Preheat the oven to 350 degrees F.
- Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over a low heat, allowing all the steam to escape.
- Turn off the stove and add the butter, cream cheese and half-and-half. Mash, mash, mash! Add the seasoned salt and black pepper.
- Stir well and place in a medium baking dish. Throw a few pats of butter over the top of the potatoes and place bake until the butter has melted and the potatoes are warmed through, a few minutes.
CRISPY POTATO CUBES
"My mother used to serve these savory herb potatoes when I was growing up, and she included the recipe in a cookbook she made for me when I got married," writes Jenelle Piepmeier of Severna Park, Maryland. "They fill the kitchen with a heavenly aroma."
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the flour, salt, thyme, marjoram and pepper. Add potatoes; seal bag and shake to coat. Pour butter into a 13-in. x 9-in. baking dish; stir in the garlic. Add potatoes and bay leaf. , Cover and bake at 450° for 20 minutes. Uncover and stir; bake 15-20 minutes longer or until potatoes are lightly browned and tender. Discard bay leaf.
Nutrition Facts : Calories 295 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 564mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
CRISPY POTATO STACKS
Despite its elegance, this delicious side dish is simple and quick to prepare. With its crispy edges, herby butter, and easy portioning, this will surely become your new autumn staple.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Lightly spray a 12-cup muffin tin with cooking spray and set aside.
- Melt the butter in a microwave or small saucepan over medium-low heat. Set aside.
- Slice the russets and sweet potatoes 1/16-inch thick using a mandoline and place in a bowl. Toss the potato slices with the butter, herbs, garlic, 1 1/2 teaspoons salt and a few grinds of pepper until the potatoes are evenly coated. Layer the potatoes evenly in the prepared muffin tin, stacking them one on top of the other until they are about 1 inch above the top of each muffin cup. Bake until the edges of the potatoes are golden and crispy, about 25 minutes.
- Let cool 5 minutes, then run a small offset spatula or butter knife around the edge of each stack to help them release. Transfer to a serving platter, sprinkle with Parmesan and serve immediately.
EASY CHEESY GOLDEN POTATO SQUARES
Since my DH and DS could make a meal just on taters, I'm always searching for new and great tater recipes, this one happens to be a really good one. If you like some heat add in some cayenne pepper or chopped jalapeno.
Provided by Kittencalrecipezazz
Categories Potato
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Peel the potatoes and place in cold water to prevent turning dark; set aside.
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- Melt butter in a large skillet.
- Add in onion and garlic; saute until soft (about 5-6 minutes).
- Add in the evaporated milk and bring to a boil, then remove from heat.
- In a large bowl, combine the eggs, salt and pepper; beat until frothy.
- Shred the potatoes, and add to the egg mixture; toss to combine.
- Add in the milk mixture; stir to combine.
- Set aside about 1 cup of cheese and add the rest to the potato mixture, and mix well.
- Transfer the mixture to prepared baking dish.
- Bake for about 45 minutes.
- Remove from oven and sprinkle the remaining cheese on top and return to oven, bake for an additional 25-30 minutes.
- Cut into squares and serve hot.
Nutrition Facts : Calories 834.9, Fat 47.1, SaturatedFat 28.6, Cholesterol 271, Sodium 1401.7, Carbohydrate 75.1, Fiber 8.6, Sugar 4.3, Protein 30.2
CRISPY POTATO PUFFS
Crispy coating surrounds a velvety potato filling in these adorable puffs. They make a perfect side for meats and poultry. Best of all, the recipe makes 2 dozen, so you can use just the number you need for dinner.-Eva Tomlinson, Bryan, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings (2 puffs each).
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan., Mash potatoes, gradually adding milk, butter and salt; stir in cheese. Transfer to a large bowl; refrigerate, covered, 2 hours or until firm enough to shape., In a shallow dish, combine cornflakes and sesame seeds. Shape potato mixture into 1-1/2-in. balls; roll in cornflake mixture. Place on greased baking sheets. Bake 7-9 minutes or until golden brown., Freeze option: Place unbaked puffs on baking sheets; cover and freeze until firm. Transfer to resealable plastic freezer bags. Freeze up to 3 months. To use, preheat oven to 400°. Place frozen potato puffs on greased baking sheets. Bake 15-20 minutes or until golden brown and heated through.
Nutrition Facts : Calories 248 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 466mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
CRISPY JACKET POTATOES
These crispy jacket potatoes are like a baked potato, but better. Serve with butter and sour cream.
Provided by Matticus Finch
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Drizzle potatoes with a thin layer of oil. Sprinkle on sea salt and about 1/2 as much lemon-pepper seasoning. Wrap each potato in a square of foil, then wrap with a second square. Place foil-wrapped potatoes in a glass or ceramic baking dish.
- Bake in the preheated oven until the skins are crisp and the flesh is soft, 60 to 90 minutes.
Nutrition Facts : Calories 184.3 calories, Carbohydrate 37.2 g, Fat 2.5 g, Fiber 4.7 g, Protein 4.3 g, SaturatedFat 0.4 g, Sodium 124.5 mg, Sugar 1.7 g
CRISPY POLENTA SQUARES
These crispy squares can also be lightly fried for a delicious appetizer or side dish.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 7
Steps:
- Pour warm polenta into an oiled 8-by-8-inch square pan and smooth out top. Refrigerate until firm, at least 2 hours but up to overnight.
- Preheat oven to 450 degrees. Flip polenta onto a cutting board. Brush the top with olive oil. Cut into 16 two-inch squares. Preheat a baking sheet for a few minutes and place the squares on the sheet.
- Place baking sheet in the upper third rack of the oven. Cook 10 minutes. Meanwhile, make the tomato topping by combining all ingredients in a bowl and tossing to coat. Let sit until ready to serve.
- Increase oven setting to broil and cook polenta squares until golden brown on top, about 3 minutes. Transfer squares to a platter and scatter tomato mixture on top.
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