GARLIC-PARSLEY POTATO CAKES
These crisp and savory cakes, a longtime specialty of the Manhattan restaurant called Home, are best described as homemade Tater Tots in patty form. They are a nice change from mashed potatoes at Thanksgiving or Christmas (or any) dinner, make ideal carriers for fried or poached eggs at brunch, and can even double as latkes for Hanukkah. The power of the garlic is tamed in one easy step - by boiling it in the same water as the potatoes.
Provided by Julia Moskin
Categories side dish
Time 1h
Yield 8 servings (can be doubled)
Number Of Ingredients 10
Steps:
- Place potatoes, garlic and 1 teaspoon salt in a pot and add water to cover by 1 inch. Bring water to a boil, reduce to a simmer, and cook until potatoes are just tender all the way through, about 10 minutes. Drain potatoes, return to the pot, and shake over medium heat for 1 minute to dry them out.
- Add 3 tablespoons cornmeal and the parsley and mash everything together with a potato masher, leaving the mixture chunky.
- Whisk together egg, egg yolk, milk and 1 tablespoon oil in a small bowl. Stir mixture into potatoes and season with 2 1/2 teaspoons salt and 1 teaspoon pepper. Let cool, then cover and refrigerate at least 1 hour or overnight.
- Heat oven to 350 degrees. Form potato mixture into rounds about 3/4-inch thick. Put remaining cornmeal in a shallow dish.
- Working in batches, heat 2 tablespoons olive oil in a large skillet over medium heat. Coat potato cakes on each side in cornmeal, brown on both sides in the skillet and transfer to a baking sheet. Repeat with remaining potato cakes, adding more oil as needed between batches. (At this point, cakes can be set aside at room temperature for up to 4 hours.)
- Bake until heated through, 10 to 15 minutes.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 3 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 433 milligrams, Sugar 2 grams, TransFat 0 grams
ROASTED GARLIC POTATOES
A good friend provided the food for the one-of-a-kind Western-style wedding Jerry and I planned. These potatoes are scrumptious and easy to fix since there's no need to peel them.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 30 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large greased roasting pan. Combine the butter, garlic, salt, pepper and paprika. Drizzle over potatoes; toss to coat. , Bake, uncovered, at 375° for 30-35 minutes or until tender, stirring several times. Sprinkle with parsley.
Nutrition Facts : Calories 167 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 238mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
OLD FASHIONED POTATO CAKES
These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em.
Provided by DaMonkey
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
- Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 45.1 g, Cholesterol 48.6 mg, Fat 4.9 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 627.1 mg, Sugar 2.9 g
CRISPY POTATO CAKE WITH GARLIC AND PARSLEY
Provided by Mimi Thorrison
Categories Garlic Potato Side Bake Sauté Christmas Easter Thanksgiving Kid-Friendly Quick & Easy Mother's Day Root Vegetable Christmas Eve Parsley Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Generously butter cake pan; set aside.
- Heat 2 tablespoons butter in a large skillet over medium heat. Add garlic and cook, stirring, until golden brown, about 4 minutes; transfer to a paper towel-lined plate.
- Add remaining 2 tablespoons butter to skillet. Once butter is melted, add potatoes; season with salt and pepper and cook, tossing occasionally, until beginning to soften, 6-8 minutes. Add duck fat and continue to cook potatoes, tossing occasionally, until tender and golden brown in spots, 15-20 minutes longer.
- Transfer potatoes to prepared cake pan, pressing down firmly and evenly (this will help potatoes hold together when you turn the potato cake out). Bake potatoes until crisp on top, 12-15 minutes. Let cool 5 minutes, then invert potato cake onto a plate, season with salt and pepper, and top with parsley and reserved garlic.
- DO AHEAD: Potatoes can be sautéed and arranged in cake pan 6 hours ahead. Cover and chill; bake 10-15 minutes longer to warm through.
GARLIC AND ROSEMARY STEAK WITH POTATO-ONION CAKES
Steps:
- For steak:
- Combine first 5 ingredients in glass baking dish. Add steak and turn to coat. Season generously with pepper. Cover and refrigerate steak overnight, turning occasionally.
- For peppers and onions:
- Heat oil in heavy large skillet over medium-high heat. Add onions and sauté 4 minutes. Add peppers and sauté until beginning to soften, about 8 minutes. Add marjoram and dried red pepper. Season to taste with salt and pepper and stir 2 minutes. Remove from heat.
- Bring steak to room temperature. Preheat broiler 5 minutes. Remove steak from marinade; pat dry. Transfer marinade to heavy small saucepan. Broil steak to desired degree of doneness, about 10 minutes per side for rare (meat thermometer will register 125°F. for rare). Transfer to platter. Let stand 10 minutes
- Meanwhile, reheat bell peppers and onions in skillet. Bring marinade to boil.
- Thinly slice steak across grain. Arrange on platter. Surround with Potato-Onion Cakes, peppers and onions. Serve, passing marinade separately.
GARLIC POTATOES GRATIN
An unbelievable rich twist on au gratin potatoes, this casserole develops a caramelized, cheesy, roasted-garlic crust as it bakes. However, this dish does not save well (leftovers tend to separate and become oily), so eat up! Wonderful with a ham dinner.
Provided by Lisa Ramos
Categories Side Dish Potato Side Dish Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
- In the prepared dish layer 1/2 of the potatoes, 1/2 of the cheese, then the remaining potatoes.
- Melt the butter in a small skillet over medium heat. Saute garlic until fragrant and golden brown; pour over potatoes.
- Combine cream, salt and pepper; pour evenly over potatoes and sprinkle with remaining cheese.
- Bake in preheated oven for 75 minutes. Serve immediately.
Nutrition Facts : Calories 394 calories, Carbohydrate 29.5 g, Cholesterol 96.8 mg, Fat 26.9 g, Fiber 2.6 g, Protein 9.6 g, SaturatedFat 16.8 g, Sodium 523.9 mg, Sugar 2.5 g
SMOKED SALMON POTATO CAKES WITH GARLIC CREAM
Make these lovely cakes with good quality floury potatoes, the garlic cream is a must.From Feasts by Silvena Rowe
Provided by lindseylcw
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- To make the garlic cream squeeze the garlic out of each clove into a food processor.
- Add the eggs and lemon juice.
- Add the olive oil gradually in a thin stream with the motor running until the mixture thickens.
- Season to taste with slat and pepper, add dill and refrigerate until needed.
- Cook potatoes in boiling water until almost done, cool and then grate them into a large bowl.
- Mix the salmon, parsley, egg and onions into the potato, season with salt and pepper.
- Shape into 12 small cakes; mix the breadcrumbs with the sesame seeds and coat the cakes evenly with them.
- Sauté the cakes on medium heat in a little oil until browned and cooked through, about 5 minutes each side. Serve hot with garlic cream.
Nutrition Facts : Calories 630.1, Fat 45.4, SaturatedFat 7.1, Cholesterol 116.7, Sodium 623, Carbohydrate 39, Fiber 4.3, Sugar 3, Protein 18.4
LANCASHIRE POTATO CAKES WITH CHIVES GARLIC AND CHEESE
Posted for Zaar World Tours. This has been adapted from a British cookbook called "Favourite Harvest Recipes - Traditional Seasonal Fare" and is slightly different to other potato cake recipes in that it includes baking powder. I have since added the garlic, spring onions and cheese to the original recipe to pep it up a notch, so here is the original recipe with my additions added in :) ZWT REGION: England.
Provided by kiwidutch
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil the potatoes until half cooked then add the onion and garlic into the pot. Mash together once potatoes are fully cooked.
- Stir in the rest of the ingredients to make a soft dough. It should not be sticky.
- Roll out onto a floured board until it is 1/2 inch thick (1.25 cm) and cut into round or triangle shapes. Cook 5-7 minutes on each side in a heavy based fry pan until golden brown. Serve immediately with plenty of butter.
Nutrition Facts : Calories 371.1, Fat 14.3, SaturatedFat 8.5, Cholesterol 86.3, Sodium 722.9, Carbohydrate 48, Fiber 3.8, Sugar 2, Protein 12.9
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