Matchstick Potatoes Barefoot Contessa Ina Garten Recipes

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MATCHSTICK POTATOES - BAREFOOT CONTESSA - INA GARTEN



Matchstick Potatoes - Barefoot Contessa - Ina Garten image

Make and share this Matchstick Potatoes - Barefoot Contessa - Ina Garten recipe from Food.com.

Provided by Cristina Barry

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

peanut oil or canola oil
2 large oval idaho potatoes, peeled
sea salt or kosher salt
minced fresh flat-leaf parsley (optional)

Steps:

  • Preheat the oven to 350 degrees.
  • Pour at least 1 inch of oil into a deep pot and heat it to 350 degrees.
  • Slice the potatoes into thin matchsticks (1/8 inch thick) with a vegetable slicer or mandolin, dropping them into a bowl of cold water as you cut.
  • Drain the potatoes and dry them thoroughly with paper towels.
  • Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown.
  • Remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels.
  • Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes.
  • Sprinkle the potatoes with parsley, if desired, and serve hot.

Nutrition Facts : Calories 142.1, Fat 0.2, SaturatedFat 0.1, Sodium 11.1, Carbohydrate 32.2, Fiber 4.1, Sugar 1.4, Protein 3.7

MASHED POTATO & GRAVY - BAREFOOT CONTESSA - INA GARTEN



Mashed Potato & Gravy - Barefoot Contessa - Ina Garten image

Make and share this Mashed Potato & Gravy - Barefoot Contessa - Ina Garten recipe from Food.com.

Provided by Cristina Barry

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

3 lbs white boiling potatoes, peeled and quartered
kosher salt
1/4 lb unsalted butter
1/2-1 cup half-and-half
1/2 cup sour cream
1/2 teaspoon fresh ground black pepper
1/4 lb unsalted butter
1 1/2 cups chopped yellow onions (2 onions)
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 cups chicken stock, preferably homemade, heated
1 tablespoon cognac or 1 tablespoon brandy
1 tablespoon heavy cream (optional)

Steps:

  • For Mashed Potatoes:.
  • Cook the potatoes in a large pot of boiling salted water for 15 to 20 minutes, until very tender.
  • Meanwhile, heat the butter and half-and-half in a small saucepan.
  • Drain the potatoes.
  • While still hot, place the potatoes in the bowl of an electric mixer fitted with the paddle attachment.
  • With the mixer on low speed, slowly add the hot half-and-half mixture, the sour cream, 2 teaspoons salt, and the pepper.
  • Mix until the potatoes are mashed but not completely smooth.
  • Serve hot with gravy on the side.
  • For Gravy:.
  • In a large (10- to 12-inch) sauté pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until the onions are lightly browned.
  • Don't rush this step; it makes all the difference when the onions are well cooked.
  • Sprinkle the flour into the pan, whisk in, then add the salt and pepper.
  • Cook for 2 to 3 minutes.
  • Add the hot chicken stock and Cognac, and cook uncovered for 4 to 5 minutes, until thickened.
  • Add the cream, if desired, and serve.

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