Evas Potatoes Recipes

EVA'S POTATOES

Eva's Potatoes image

This recipe originated from the Food Network website courtesy of Guy Fieri. I have changed it a bit to suit my tastes and it has become my favorite way to prepare potatoes!

Provided by anonymous

Categories Potato

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon butter
3 russet potatoes, peeled and sliced
1 tablespoon paprika
1 teaspoon garlic powder
1/4 cup white wine
1 cup chicken stock
1 teaspoon salt and pepper, to taste

Steps:

Melt the butter in a large saute pan.
Peel the potatoes and slice them into 1/4-inch thick slices. Spread the potatoes evenly in one layer over the bottom of the saute pan.
Sprinkle paprika, garlic powder, salt and pepper over the potato slices.
Heat over medium high heat until a nice golden brown crust forms on bottom of potatoes.
Degalze the pan with white wine and add the chicken stock.
Cover and cook over medium heat until most of the liquid is absorbed and the potatoes are tender, add more chicken stock if needed.

Nutrition Facts : Calories 379.1, Fat 7.9, SaturatedFat 4.2, Cholesterol 18.9, Sodium 234.7, Carbohydrate 63.8, Fiber 8.5, Sugar 5.4, Protein 10.3

LEMONY CHICKEN WITH POTATOES AND OREGANO

Lemony Chicken With Potatoes and Oregano image

This might be the easiest roast chicken and potatoes recipe out there. Roasting lemon slices with the potatoes infuses them with a bright, zippy flavor. Then, you can eat the roasted lemon or not - the caramelized, intense flavor is for true lemon lovers only. Serve this with one or two of your favorite condiments on the side for dipping the potatoes.

Provided by Melissa Clark

Categories dinner, poultry, roasts, vegetables, main course

Time 50m

Yield 2 servings

Number Of Ingredients 8

Ingredients

2 lemons
1 1/4 pounds bone-in, skin-on chicken thighs (2 to 3), patted dry with paper towels (see Tip)
1 1/4 pounds Yukon Gold potatoes, scrubbed, halved and cut into 1/2-inch wedges
1 3/4 teaspoons dried oregano, plus more for serving
1 1/2 teaspoons kosher salt (such as Diamond Crystal), plus more for serving
3/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
Mayonnaise, mustard, ketchup or hot sauce, for serving

Steps:

Heat oven to 425 degrees and, if you like, line a sheet pan with parchment paper (not essential but helpful for cleaning up).
Trim the ends off 1 lemon, then cut the lemon in half crosswise.Thinly slice one half of the lemon into rounds, then cut the rounds into quarters, creating small triangles. Shake out the seeds then place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges, for serving.
Add chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt and pepper; toss well. (Your hands are the best tools here.) Drizzle in the oil and toss again.
Arrange chicken thighs skin side up on one half of the prepared sheet pan, and potatoes and lemons on the other, spreading the potatoes out into one layer. Roast for 20 minutes. Using a long-handled spoon, stir the potatoes, then spread them out again in one layer. (You don't have to touch the chicken.) Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time).
To serve, squeeze the juice from the lemon half all over chicken and potatoes and give everything a good stir to incorporate all the tasty juices and browned bits at the bottom of the pan. Sprinkle with more oregano and salt, and serve with additional lemon wedges and condiments on the side.

ELOTES-STYLE POTATOES

Elotes-Style Potatoes image

Crispy and warm potato salad, inspired by elotes, or Mexican street corn.

Provided by LaurenSyd

Categories Side Dish Potato Roasted Potato Recipes

Time 1h

Yield 4

Number Of Ingredients 14

Ingredients

1 pound red potatoes, cut into 1-inch cubes
2 tablespoons extra-virgin olive oil, or to taste
salt and ground black pepper to taste
½ yellow onion, diced
1 red bell pepper, diced
2 red chile peppers, chopped
2 tomatillos, finely chopped
¾ cup mayonnaise
½ cup chopped fresh cilantro
2 limes, juiced
2 red chile peppers, minced
4 cloves garlic, minced, or more to taste
½ tablespoon hot Mexican chile powder
1 cup crumbled cotija cheese

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
Place potatoes on the baking sheet and toss with olive oil, salt, and pepper.
Roast in the preheated oven until starting to soften, about 10 minutes. Add onion and peppers. Continue roasting until vegetables are crispy, about 25 minutes.
While vegetables are roasting, make dressing. Combine tomatillos, mayonnaise, cilantro, lime juice, chile peppers, garlic, and chile powder in a small bowl.
Toss roasted vegetables with cotija cheese, then toss with dressing. Serve immediately.

Nutrition Facts : Calories 607.8 calories, Carbohydrate 31.5 g, Cholesterol 50.3 mg, Fat 49.8 g, Fiber 4.3 g, Protein 11.4 g, SaturatedFat 12.2 g, Sodium 662.2 mg, Sugar 5.7 g

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