CRUNCHY BAKED POTATOES WITH ANCHOVY, PARMESAN AND ROSEMARY
This is a sophisticated take on the typical cheese-laden twice-baked potato. Here, rosemary, Parmesan, anchovy and garlic replace the Cheddar cheese and sour cream, and for a crunchy topping, bread crumbs mixed with more Parmesan and lemon zest are sprinkled on top and placed under the broiler until golden and crisp.
Provided by Melissa Clark
Categories weekday, side dish
Time 1h30m
Yield 4 large servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Rub the potatoes with 1 1/2 teaspoons salt and pierce twice with a fork (don't worry if some salt falls off). Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 to 70 minutes.
- When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about 1/4 inch around skin; transfer potato flesh to a bowl. Add cheese, olive oil, rosemary, anchovy, garlic and remaining 1/4 teaspoon of salt to bowl and mash with a fork until combined.
- Stuff potato skins with potato mixture. In the same bowl, mix all topping ingredients, except olive oil, and divide among the potatoes; drizzle tops very generously with olive oil. Return potatoes to oven and bake until heated through, about 10 minutes. Run under broiler for an additional 1 to 2 minutes until tops are golden brown and crisp. Replace tops on potatoes if you like and serve hot.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 2 grams, Carbohydrate 51 grams, Fat 6 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 811 milligrams, Sugar 2 grams
GARLIC, THYME AND ANCHOVY BAKED POTATOES
This little recipe transforms the humble spud into a delicious, perfect baked potato
Provided by Jamie Oliver
Categories Vegetables Recipes Vegetables Potato Vegetable sides Baking
Time 1h40m
Yield 4
Number Of Ingredients 7
Steps:
- Pound the garlic and butter in a pestle and mortar until smooth. Season the garlic butter well with lots of pepper but just a little salt as the anchovy or bacon will act as a seasoning too.
- Cut each potato into 8 slices. Coat the slices of each potato with the butter mix then reassemble each potato on a piece of double-thick foil. Cut the anchovies or bacon into strips and put between the slices. Do the same with the thyme sprigs and carefully wrap up the potatoes.
- Lay the wrapped spuds on the cooler coals at the sides of the barbie for 1-1½ hours, depending on their size, turning every now and then, until tender. If you've got a gas barbie, put the potatoes right at the back over a low heat and give them plenty of time to cook. You might even want to give them half an hour's headstart in the oven first.
Nutrition Facts : Calories 321 calories, Fat 9.5 g fat, SaturatedFat 5.3 g saturated fat, Protein 8.2 g protein, Carbohydrate 48.0 g carbohydrate, Sugar 1.9 g sugar, Fiber 0 g fibre
JULIA CHILD'S PROVENçAL POTATO GRATIN
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.
Provided by Julia Moskin
Categories casseroles, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
- In a small food processor or a mortar, add the anchovies - anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
- In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
- If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
- Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 4 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 814 milligrams, Sugar 7 grams
GARLICKY CHICKEN WITH LEMON-ANCHOVY SAUCE
There's nothing wrong with a dinner of pan-seared chicken seasoned with salt and pepper. But there's everything right about the same chicken when you add anchovies, capers, garlic and plenty of lemon to the pan. What was once timid and a little dull turns vibrant, tangy and impossible to stop eating. And the only real extra work is chopping the garlic and a little parsley for garnish. In this dish, the cut of chicken is less important than the pungent pan sauce. Most people will probably want to use the workhorse of all poultry dinners, the boneless, skinless breasts. But the thighs cook nearly as quickly, and have a greater margin of error in terms of doneness. Overcook your breasts by even a minute, and you'll get dry, tough meat. Thighs are more forgiving. However, if your family insists on white meat, you can substitute breasts and subtract about 3 minutes from the cooking time. There is no need to mention the anchovies until after people have complimented you on the meal.
Provided by Melissa Clark
Categories dinner, quick, weeknight, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Season the chicken thighs with salt and pepper and let rest while you prepare the anchovy-garlic oil. Mince one of the garlic cloves and set it aside for later. In a large, ovenproof skillet over medium-high heat, add the oil. When the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers and chile. Let cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes.
- Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the thighs, place the pan in the oven and cook another 5 to 10 minutes, until the chicken is cooked through.
- When chicken is done, transfer thighs to a plate (be careful, as the pan handle will be hot). Place skillet back on the heat and add minced garlic and the juice of one lemon half. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan. Return chicken to the pan and cook it in the sauce for another 15 to 30 seconds.
- Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped parsley. Serve.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 4 grams, Sodium 604 milligrams, Sugar 0 grams, TransFat 0 grams
GARLIC THYME POTATOES
Small red potatoes, partially peeled, make an eye-catching presentation in this simple side dish from our Test Kitchen. The potatoes are steamed, then tossed with oil and a flavorful combination of thyme and lemon peel.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Peel a narrow strip of skin around the center of each potato. Place potatoes in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil. Cover and steam for 20-30 minutes or until tender. In a serving bowl, combine the remaining ingredients. Add potatoes and toss gently to coat.
Nutrition Facts : Calories 102 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
More about "garlic thyme and anchovy baked potatoes recipes"
JAMIE OLIVER JACKET POTATO RECIPE WITH GARLIC, ANCHOVY …
From prima.co.uk
Servings 4Estimated Reading Time 1 minCategory Main DishTotal Time 1 hr 40 mins
- Season the garlic butter well with lots of pepper but just a little salt as the anchovy or bacon will act as a seasoning too.
- Cut each potato into 8 slices. Coat the slices of each potato with the butter mix then reassemble each potato on a piece of double-thick foil.
ROASTED NEW POTATOES WITH THYME AND GARLIC RECIPE
From thespruceeats.com
3.6/5 (15)Total Time 50 minsCategory Side DishCalories 183 per serving
ROASTED POTATOES WITH BASIL, THYME, AND GARLIC RECIPE
From thespruceeats.com
RECIPE: ROASTED NEW POTATOES WITH ANCHOVIES, GARLIC & PARSLEY
From edibletcetera.com
Estimated Reading Time 2 mins
GARLIC & HERB BAKED BRIE | SAVORY
From savoryonline.com
60 EASTER SIDE DISH RECIPES, FROM ROASTED VEGGIES TO SALADS
From today.com
BAKED POTATOES | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
From pinterest.ca
BAKED POTATOES AND SALTED ANCHOVIES | UKRAINIAN RECIPES
From ukrainian-recipes.com
GARLIC THYME HASSELBACK POTATOES - THE LITTLE POTATO COMPANY
From littlepotatoes.com
POTATO RECIPES | JAMIE OLIVER
From jamieoliver.com
BAKED POTATOES WITH A RICH TOMATO AND ANCHOVY TOPPING
From abc.net.au
GARLIC, THYME, & ANCHOVY BAKED POTATOES. | JAMIE OLIVER RECIPES, …
From pinterest.nz
GARLIC, THYME AND ANCHOVY BAKED POTATOES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
OUR 10 BEST ANCHOVY RECIPES | FOOD | THE GUARDIAN
From theguardian.com
GARLIC, THYME AND ANCHOVY BAKED POTATOES - DREAMSSCAPES.LIVE
From dreamsscapes.live
NIGEL SLATER’S COD WITH ANCHOVY, CAPERS AND THYME RECIPE
From theguardian.com
BAKED POTATO | UKRAINIAN RECIPES
From ukrainian-recipes.com
STEAK AND POTATOES FOR TWO - SIMPLY DELICIOUS
From simply-delicious-food.com
BAKED POTATOES | UKRAINIAN RECIPES
From ukrainian-recipes.com
POTATO AND ANCHOVY BAKE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
GARLIC HONEY STEAK BITES - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
ROASTED POTATOES WITH GARLIC AND THYME - BY ANDREA JANSSEN
From byandreajanssen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love