Needhambarsorpotatocandy Recipes

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

Ingredients

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

POTATOES ANNA

Potatoes Anna image

Provided by Food Network

Categories side-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 5

Ingredients

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.

NEEDHAM BARS OR POTATO CANDY

Needham Bars or Potato Candy image

Make and share this Needham Bars or Potato Candy recipe from Food.com.

Provided by Aroostook

Categories Candy

Time 10m

Yield 24 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup warm unseasoned mashed potatoes
1/4 cup butter
2 lbs confectioners' sugar
8 ounces coconut
2 teaspoons pure vanilla extract
1/2 teaspoon salt
2 ounces paraffin wax
12 ounces dark chocolate chips
4 semi-sweet chocolate baking squares

Steps:

Mix first six ingredients well.
Place into a 9x13 pan and pat down until smooth.
Place in refrigerator until firm.
Cut into 24 squares.
Melt chocolate/wax in a double boiler.
Dip each square into melted chocolate (I use a toothpick).
Place on waxed paper to harden.
Store in airtight container.

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