Nanasportuguesepotatoes Recipes

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POTATOES ANNA



Potatoes Anna image

This classic French dish can be baked up to eight hours ahead. Let it cool completely, then cover loosely with foil, and refrigerate. To serve, reheat in a 350-degree oven.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h20m

Number Of Ingredients 3

6 medium russet potatoes (2 3/4 pounds total), peeled
6 tablespoons butter, melted
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. Using a food processor with a slicing blade or a sharp knife, slice potatoes as thinly as possible, 1/4 inch thick or thinner. (Do not place sliced potatoes in water; the starch is needed to bind the layers.)
  • Brush bottom of a 10-inch cast-iron skillet with 1 1/2 tablespoons butter. Starting in center of pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface. Brush with another 1 1/2 tablespoons butter; season well with salt and pepper. Repeat for two more layers.
  • Place over high heat until butter in pan sizzles, 2 to 4 minutes.
  • Transfer to oven; bake until potatoes are fork-tender, about 1 hour. Remove from oven. Run a small spatula around edges of potatoes; slide large spatula underneath potatoes to loosen. Carefully invert onto a plate, and cut into wedges.

Nutrition Facts : Calories 192 g, Fat 9 g, Fiber 1 g, Protein 3 g

POTATOES ANNA



Potatoes Anna image

This stunning potato side dish is an updated classic that's guaranteed to steal the show at your next gathering! Thinly sliced potatoes are layered with garlic-and-thyme butter and a sprinkle of Parmesan for an extra boost of flavor that can't be beat.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 8

Number Of Ingredients 7

2 lb Yukon Gold potatoes (6 medium), peeled, thinly sliced
5 tablespoons butter
1 1/2 teaspoons finely chopped fresh thyme
2 cloves garlic, finely chopped
3/4 teaspoon salt
1/4 teaspoon pepper
6 tablespoons grated Parmesan cheese

Steps:

  • Heat oven to 425°F. Place potatoes in large bowl of cold water. Grease bottom and sides of 10-inch nonstick ovenproof skillet with 1 tablespoon of the butter. Spray 12x12-inch piece of foil with cooking spray.
  • In 1-quart saucepan, heat remaining 4 tablespoons butter, the thyme and garlic over medium heat 1 to 2 minutes, stirring constantly until butter is melted but garlic has not browned. Remove from heat; set aside. In custard cup, combine salt and pepper.
  • Drain potato slices; pat dry between paper towels. Starting in center of pan, arrange 1/4 of potato slices, slightly overlapping in circular pattern, covering bottom of pan. Brush with 1/4 of butter mixture; sprinkle with 1/4 teaspoon of the salt mixture. Sprinkle with 2 tablespoons of the Parmesan cheese.
  • Repeat layers two more times, ending with cheese. Top with one more layer of potatoes, brush with remaining butter and sprinkle with remaining salt mixture. Press top of potatoes firmly with metal spatula. Cook uncovered over medium-high heat 5 minutes, gently shaking pan occasionally to prevent potatoes from sticking. Cover with foil, sprayed side down.
  • Bake 15 minutes. Remove foil; bake an additional 20 to 25 minutes or until potatoes are tender and golden brown. Remove from oven. Run small spatula around edge of potatoes; gently shake pan to loosen potatoes from bottom of pan. Carefully invert potatoes onto serving plate To serve, cut into wedges.

Nutrition Facts : Calories 170, Carbohydrate 20 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 2 g, TransFat 0 g

PORTUGUESE POTATOES



Portuguese Potatoes image

Wonderful addition to any meal!!! Cheesy potatoes with the right seasoned flavors to make a superb dish! A pretty dish! Recipe can be doubled and made in a 9x13 pan.

Provided by Seasoned Cook

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

3 large potatoes
1 small onion, chopped
1 teaspoon salt
1 teaspoon garlic salt
1 teaspoon parsley flakes
1/4 cup diced pimento
1 1/2 cups cheddar cheese, shredded
1 1/2 cups herbed seasoned stuffing mix
1/2 cup butter, melted

Steps:

  • Wash, peel and slice potatoes. Boil potatoes, onion and salt until just done, but not too soft; drain.
  • Place potato mixture in a greased 9 x 9 casserole dish. Sprinkle garlic salt, parsley flakes, pimentoes, shredded cheese and herbed stuffing on top. Drizzle with melted butter.
  • Bake in a 350 degree oven for 20 minutes or until bubbly.

Nutrition Facts : Calories 597.6, Fat 37.4, SaturatedFat 23.6, Cholesterol 105.5, Sodium 1027.1, Carbohydrate 51.3, Fiber 6.6, Sugar 3.5, Protein 16.7

NANA'S PORTUGUESE ROAST CHICKEN AND POTATOES



Nana's Portuguese Roast Chicken and Potatoes image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 18

3 cups water
1 or 2 tablespoons good red wine vinegar
1 or 2 tablespoons paprika
1 teaspoon salt
1 tablespoon fresh ground pepper
1 medium onion chopped
1 chopped tomato
3 tablespoons fresh chopped parsley
4 Idaho potatoes
1 chorizo (Portuguese sausage)
1 package dry Italian salad dressing mix (unprepared)
1/4 cup oil
1/3 cup vinegar
2 tablespoons water
1/4 teaspoon Italian seasoning blend
1 whole roasting chicken (approximately 5 pounds)
Pinch paprika
Pinch Italian seasoning blend

Steps:

  • Preheat oven to 375 degrees F. Pour water into a roasting pan. Add vinegar to taste. The water should have just a hint of vinegary taste. Sprinkle paprika over the water and mix, removing the lumps. Add salt, pepper, onion, tomato, parsley and potatoes. Before cooking add chorizo. Bake for 2 hours. Do not cover potatoes because they will steam and not roast. The potatoes will have a nice red color when they are done.
  • Note: Both recipes can be cooked simultaneously in the same oven.
  • (all measurements are approximate) .
  • Preheat oven to 375 degrees. This recipe is made in a ceramic cooker. To prepare the cooker, soak the cover for 15 minutes, and spray the bottom with any non-stick coating. Mix first 5 ingredients, set aside. Wash the chicken and pat it dry. Put chicken in cooker and pour salad dressing mixture on top, then use hands to rub it all over the chicken skin. Lightly sprinkle entire chicken with paprika (a pinch or so), then sprinkle a pinch or so of the dry Italian seasoning on top as well. Cover and cook at 375 degrees for 2 hours. About 1 to 1 1/2 hours into the cooking time, check the chicken. If there is liquid half-way up the chicken or more, drain all of the liquid so that the chicken is dry enough to roast, then continue cooking. If it's not halfway up the chicken, just leave whatever juices are in there and continue cooking.

NANAS PORTUGUESE POTATOES



Nanas Portuguese Potatoes image

From the Food Network. . I have modified for my boyfriend's taste, he being from neb and hating heat. lol

Provided by Dienia B.

Categories     One Dish Meal

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 11

3 cups water
2 tablespoons red wine vinegar
2 tablespoons paprika
1 teaspoon salt
1 teaspoon pepper
1 onion, chopped
1 tomatoes, chopped
3 tablespoons fresh parsley, chopped or 1 tablespoon dried parsley
4 large russet potatoes
1 Polish sausage
2 lbs chicken (optional)

Steps:

  • Preheat oven to 375°.
  • Pour water into roasting pan; add vinegar (the water should have a vinegary taste).
  • Sprinkle paprika over the water and mix, removing the lumps.
  • Add salt, pepper, onion, tomato, parsley and potatoes; add sausage. and chicken pieces if you wish
  • Bake for 2 hours.
  • Do not cover potatoes because they will steam, not roast.
  • The potatoes will have a nice a red color.

POTATOES ANNA



Potatoes Anna image

Provided by Food Network

Categories     side-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 5

Melted butter, for brushing
3 pounds/1.4 kg baking potatoes, such as Yukon gold or russets
2 cups/500 ml heavy cream
Salt and freshly ground pepper
A handful or 2 of chopped fresh thyme and rosemary

Steps:

  • Heat the oven to 400 degrees F/200 degrees C. Line an 8-inch/20 cm baking tin with parchment, and brush with butter.
  • Peel and thinly slice the potatoes, then toss in a bowl with the cream to saturate. Pulling the potatoes from the cream, build layers of them in the baking tin, seasoning and scattering over the herbs as you go. Brush another sheet of parchment with butter and place it butter-side down on the potatoes. Set another heavy dish on top to weigh down the potatoes. Bake until tender, 1 to 1 1/2 hours. Let cool before turning out and cutting into squares or wedges to serve.

OLD-FASHIONED POTATOES ANNA



Old-Fashioned Potatoes Anna image

Cheddar cheese, onion and sweet red pepper make these potatoes extra-special and flavorful.-Megan Gerritsen, Bridgwater, Maine

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4-6 servings.

Number Of Ingredients 6

3 eggs, separated
2 cups mashed potatoes (without added milk and butter)
3/4 cup shredded cheddar cheese
2 teaspoons finely chopped green onion
2 teaspoons finely chopped sweet red pepper
Salt and pepper to taste

Steps:

  • In a bowl, beat egg yolks. Add potatoes, cheese, onion and red pepper. In a bowl, beat egg whites until stiff peaks form; fold into potato mixture. Add salt and pepper. , Place in a greased 1-1/2-qt. baking dish. Cover and bake at 400° for 20 minutes.

Nutrition Facts : Calories 137 calories, Fat 7g fat (4g saturated fat), Cholesterol 121mg cholesterol, Sodium 131mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein.

ANGELA'S POTATOES



Angela's Potatoes image

This great cheesy potato dish with processed cheese and ranch dressing mix is named after my friend Angela who is the best cook in all of Mississippi! It takes a little time to peel the potatoes, but one taste of this and you will be hooked! Guaranteed to be a family favorite.

Provided by COKEHEAD

Categories     Side Dish     Potato Side Dish Recipes

Time 1h50m

Yield 12

Number Of Ingredients 6

2 pounds potatoes, peeled and sliced
3 tablespoons water
1 pound processed cheese food
½ cup butter
1 (1 ounce) package dry Ranch-style dressing mix
¼ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil.
  • Place potatoes and water in baking dish and cover with aluminum foil. Bake in the preheated oven 1 hour.
  • In a medium saucepan over medium heat, melt together processed cheese food and butter. Stir in dry ranch-style dressing mix and milk.
  • Pour the processed cheese food mixture over potatoes. Return to oven, reseal and continue cooking 30 minutes, until potatoes are tender and processed cheese food mixture is bubbly.

Nutrition Facts : Calories 259.3 calories, Carbohydrate 17.6 g, Cholesterol 51 mg, Fat 17.4 g, Fiber 1.7 g, Protein 8.7 g, SaturatedFat 10.6 g, Sodium 703.1 mg, Sugar 3.6 g

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