GRILLED YUKON GOLD POTATOES WITH ROSEMARY-LEMON-GARLIC VINAIGRETTE
Steps:
- Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, 12 to 15 minutes. Drain, let cool then cut each potato into rounds and wedges. Potatoes can be made up to 2 days in advance and refrigerated and cut just before grilling.
- While the potatoes are cooking, combine the zest, juice, garlic, mustard, rosemary and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the extra-virgin olive oil and blend until emulsified. Can be made 1 day in advance and refrigerated. Bring to room temperature before using.
- Heat the grill to high.
- Brush the potatoes on both sides with the canola oil and season with salt and pepper. Place the potatoes on the grill, cut side down and cook until golden brown, 4 to 5 minutes. Turn the potatoes over, and continue grilling until just cooked through, about 5 minutes longer. Remove the potatoes and cut each half in half lengthwise and then crosswise into 1-inch pieces. Transfer to a platter and immediately drizzle with the vinaigrette and toss to combine. Garnish with parsley sprigs.
MASHED YUKON GOLD POTATOES WITH GARLIC
Make and share this Mashed Yukon Gold Potatoes with Garlic recipe from Food.com.
Provided by MirandaLee
Categories Potato
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cut potatoes into pieces (the smaller they are, the faster they will cook).
- Place potatoes and garlic in a large saucepan.
- Bring to a boil.
- Cook on medium heat for 15 minutes, or until potatoes are tender.
- Drain, but do not discard garlic.
- Add remaining ingredients, and mash with a potato masher until smooth.
- Add additional milk if necessary.
- If desired, season with additional salt and pepper.
Nutrition Facts : Calories 156.8, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.3, Sodium 161.5, Carbohydrate 35.7, Fiber 3.1, Sugar 1.5, Protein 3.9
GARLIC AND OLIVE OIL SMASHED YUKON GOLD POTATOES
Categories Garlic Herb Potato Side Sauté Steam Vegetarian Quick & Easy High Fiber Vegan Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Steam potato wedges until very tender, about 15 minutes.
- Meanwhile, heat 5 tablespoons oil in large skillet over low heat. Add garlic; sauté until golden, about 6 minutes.
- Add potatoes and thyme to skillet. Mash coarsely. Season with salt and pepper. Transfer to bowl, drizzle with remaining 1 tablespoon oil, and serve.
YUKON GOLD ROASTED POTATOES WITH BACON, ONION AND GARLIC
You can use any kind of potatoes for this but Yukon Gold are simply the best! All ingredients can be adjusted to taste. If you do not like your garlic crispy then just add in two or three whole bulbs garlic (outer layer of skin removed) sprinkle with oil and place in the roasting pan with the potatoes and separate the cloves after roasting. If desired, roast 1-2 pounds fresh mushrooms in the oven with a bit of butter or oil until they are soft and release their juices, remove to a bowl and continue with the recipe, add in the mushrooms to the roasting pan just before serving, I have done this many times if I have fresh mushrooms handy.
Provided by Kittencalrecipezazz
Categories Pork
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to 425ºF.
- Prepare a large roasting pan.
- In the roasting pan cook the bacon in the oven until crisp (this should take about 10 minutes) remove from the roaster and crumble, then set aside to a plate to cool slightly (DO NOT drain the bacon fat, leave in the roaster).
- Place the potato wedges skin-side down in the roasting pan; toss to coat in the bacon fat (you can also add in some oil if it seems too dry).
- Add in onion wedges (the onion wedges will separate).
- Sprinkle the peeled garlic cloves in the pan around the potatoes and onions.
- Sprinkle the veggies with rubbed thyme, salt and pepper.
- Roast uncovered for about 40-45 minutes, or until the potato wedges are fork-tender and browned.
- Before serving sprinkle with crumbled bacon and season with more salt and pepper if desired).
Nutrition Facts : Calories 321.4, Fat 17.3, SaturatedFat 5.7, Cholesterol 25.7, Sodium 323.4, Carbohydrate 34.7, Fiber 3.5, Sugar 3.5, Protein 7.9
YUKON GOLD GARLIC MASH
Reheat potatoes for 1 to 2 minutes.
Provided by Sheila Lukins
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- 1. Bring a pot of water to a boil.
- 2. Wash potatoes and halve. Add to boiling water and cook until very tender, about 25 minutes. Drain, return to the pot and shake over low heat for 10 seconds to dry out. When cool, remove and discard the skins.
- 3. Mash potatoes in a bowl. Warm the milk with the butter and grated garlic in a small saucepan over low heat. Mix into the potatoes until smooth. Season with salt and pepper and stir in the chives. Serve immediately.
GRATIN OF YUKON GOLD POTATOES
Potatoes baked with cheese are so comforting on cold nights-that's why this gratin made with Yukon gold potatoes, is a staple for your winter dinner menu.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Butter a 9-inch round or oval baking dish.
- Slice potatoes 1/8 inch thick and combine thoroughly in a mixing bowl with 1/3 cup of the Gruyere, the olive oil, thyme leaves, salt, and pepper.
- Arrange potatoes in a neat overlapping pattern in the baking dish. Pour chicken stock over potatoes and sprinkle remaining cheese over top. Bake until potatoes are tender and the cheese and potatoes are starting to brown, about 45 minutes. Garnish with thyme sprigs.
Nutrition Facts : Calories 192 g, Fat 6 g, Fiber 1 g, Protein 6 g
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