Easy Dutch Babies Recipe Recipe For Potato

OVEN ROASTED BABY DUTCH POTATOES RECIPE

Steps:

• Preheat the oven to 400 degrees.
• Wash, dry and halve the potatoes.
• Place potatoes cut side down on the sheet pan and place the sheet pan on the BOTTOM rack of the oven.
• Roast for about 15-20 minutes or until golden and tender. Time may vary depending on size of potatoes and your oven temperature.
• Serve immediately. Vegan sour cream is a wonderful dip for these potatoes!

ROASTED BABY DUTCH POTATOES

Steps:

• Preheat oven to 425°
• Line a rimmed baking sheet with parchment paper or aluminum foil
• Rinse potatoes and pat dry. Slice potatoes in half
• Place potatoes in mixing bowl, and add olive oil, sea salt, pepper, garlic powder, onion powder and dried parsley. Mix until well coated
• Place potatoes in single layer, spaced evenly on baking sheet
• Bake for 30 minutes or until golden brown and fork tender
• Remove from oven, sprinkle with Parmesan cheese and fresh parsley if desired

DUTCH POTATOES

Steps:

• Place potatoes and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, saute onion in butter in a small skillet for 8-10 minutes or until golden brown. , Drain potatoes and carrots; mash. Beat in the onion, sour cream and salt. Sprinkle with chives.

DUTCH BABY

Steps:

• Preheat oven to 425 degrees.
• Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
• Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
• Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.

DUTCH BABIES II

Steps:

• Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C).
• In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt.
• Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.
• Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.

CHEF JOHN'S DUTCH BABIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Blend milk, flour, eggs, vanilla extract, and salt together in a blender until batter is smooth.
• Melt clarified butter in a 10-inch cast-iron skillet over high heat until bubbling; pour batter into the center of the skillet.
• Bake in the preheated oven until puffed and golden, 20 to 25 minutes. Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners' sugar.

SWEET POTATO DUTCH BABY WITH PRALINE SYRUP

Steps:

• Preheat oven to 400°. Place 2 tablespoons butter in a 10-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl butter to coat pan evenly. , Meanwhile, in a large bowl, whisk the eggs, milk and sweet potatoes until blended. Whisk in flour and salt. Pour into hot skillet. Bake until puffed and sides are golden brown and crisp, 20-25 minutes., In a small saucepan, combine the syrup, pecans and remaining 2 tablespoons butter. Cook and stir over medium heat until butter is melted. Remove pancake from oven; serve immediately with syrup.