SPINACH POTATOES
This is a rich and cheesy potato dish filled with spinach and Italian bacon.
Provided by ERINSANDERS
Categories Side Dish Potato Side Dish Recipes
Time 2h15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Melt the butter in a skillet over medium heat, and saute the onion and pancetta until onion is tender and pancetta is cooked through.
- Alternately layer the potato slices, salt and pepper, pancetta and onion mixture, spinach, and cheese in the prepared baking dish. Pour the heavy cream over all.
- Cover, and bake 1 hour in the preheated oven. Uncover, and continue baking 30 minutes, until bubbly and lightly browned.
Nutrition Facts : Calories 521.5 calories, Carbohydrate 31.7 g, Cholesterol 112.2 mg, Fat 37.6 g, Fiber 4.3 g, Protein 16.6 g, SaturatedFat 22.6 g, Sodium 712.8 mg, Sugar 1.9 g
ROASTED POTATOES AND SPINACH
Crispy potatoes meet garlicky spinach for the perfect side dish.
Provided by Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Toss the potatoes with the butter and mustard on a baking sheet until coated; season with salt and pepper. Roast, stirring once halfway through, until the potatoes are browned and tender, about 25 minutes. Stir in the spinach and garlic and continue to roast until the spinach is wilted, 1 to 2 minutes more. Adjust the seasoning with additional salt and pepper.
- Copyright 2016 Television Food Network, G.P. All rights reserved
NEW POTATOES IN WHITE SAUCE RECIPE - (4.4/5)
Provided by msippigrl
Number Of Ingredients 5
Steps:
- Cover potatoes with water then add 1 tsp. salt and bring to a boil over medium/medium-high heat; cook until just tender. (Do not overcook or they will fall apart in the sauce.) Drain some of the water off, if needed, so that the potatoes are only about half covered. Stir 1 1/4 cups of the milk into the potatoes and bring back up to a boil. Meanwhile, in a small mixing bowl whisk together the remaining 3/4 cup milk and the flour until completely smooth. Once potatoes are boiling again, pouring in a thin stream while stirring rapidly, add the flour mixture to the potatoes and cook until thickened on medium/medium-low heat, stirring frequently. If sauce is not thick as preferred, it can be adjusted by whisking together a little more milk and flour and stirring it into the potatoes and sauce. When thickened, season with salt and freshly cracked black pepper. Add butter and cover the pot until it melts. Serve with fried pork chops or baked ham and fresh, hot cornbread!
NEW POTATOES IN SPINACH SAUCE
this is similar to saag paneer, which i love to eat in indian restaurants. from food and wine, this is very easy to prepare.
Provided by chia2160
Categories Spinach
Time 50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Put the potatoes in a large pot of salted water and bring to a boil.
- Boil over moderate heat until tender when pierced with a knife, about 25 minutes.
- Drain and let cool, then halve the potatoes.
- Meanwhile, in a large, deep skillet, bring the water to a boil.
- Working in batches, add the spinach by handfuls and cook over moderately high heat until wilted.
- Using tongs, transfer the spinach to a colander and repeat with the remaining spinach.
- Squeeze the spinach dry, then transfer it to a food processor and puree.
- Wipe out the skillet.
- Heat the oil in the same skillet.
- Add the onion and cook over moderately high heat, stirring occasionally, until beginning to brown, about 8 minutes.
- Add the garlic, ginger and jalapeños and cook, stirring, until fragrant, about 3 minutes.
- Add the chopped tomatoes and cilantro and cook over moderate heat until most of the liquid has evaporated, about 10 minutes.
- Add the coriander, cumin, paprika and garam masala to the skillet and cook, stirring, for about 2 minutes.
- Slowly stir in the yogurt.
- Add the potatoes and a large pinch of salt, cover and cook over moderately low heat for 5 minutes, stirring occasionally.
- Add the pureed spinach and stir well.
- Cover and simmer for 10 minutes to blend the flavors.
- Season with salt.
- Transfer the potatoes and spinach to a platter or bowl, garnish with the cilantro leaves and cherry tomatoes and serve.
CREAMY NEW POTATOES AND SPINACH
Want to increase spinach consumption at your house? Try serving it mixed with quartered new potatoes in a creamy, cheesy sauce. (And then add bacon.)
Provided by My Food and Family
Categories Home
Time 30m
Yield 12 servings, 3/4 cup each
Number Of Ingredients 7
Steps:
- Cook potatoes in boiling water in large saucepan 15 min. or until tender.
- Meanwhile, microwave Neufchatel, milk and shallots in microwaveable bowl on HIGH 2 to 3 min. or until Neufchatel is melted and mixture is hot, stirring after each minute.
- Drain potatoes. Place spinach leaves in saucepan. Add potatoes, cream cheese sauce and shredded cheese; mix lightly. Transfer to shallow serving bowl; top with bacon. Serve immediately.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
SPINACH POTATOES
This potato dish is considered a special treat even by my grandchildren and great-grandchildren. It came to me from a dear friend who was raised on a farm in Kansas, and it's one of my personal favorites. The creamy spuds, spinach and melted cheese provide down-home flavor that can't be beat. It's a great side to bring to a potluck.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the potatoes, sour cream, butter, sugar, salt and pepper. Add the spinach, chives and dill. Spoon into a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 400° for 20 minutes or until heated through.
Nutrition Facts :
NEW POTATOES IN LEMON-DILL SAUCE
The recipe was passed down from some of my Ukrainian relatives. I love using the fresh dill from my garden to make the sauce.-Dannealle Misson, Pembina, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place potatoes and dill sprigs in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid. Transfer potatoes to a serving bowl; keep warm. , In a small saucepan, melt butter. Stir in flour until smooth; gradually add cream and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the snipped dill, lemon juice and salt; pour over potatoes and toss to coat.
Nutrition Facts : Calories 180 calories, Fat 9g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 136mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
NEW POTATO BAKE
Make and share this New Potato Bake recipe from Food.com.
Provided by Topher
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees F.
- Place potatoes and salt in large saucepan. Add cold water to cover. Bring to a boil; simmer 8 minutes. Just before draining, add spinach. Drain.
- Sauce: In small saucepan, melt butter over medium heat.
- Add scallions; cook for 5 minutes or until softened. Sprinkle flour over scallions and whisk to blend. In 2 additions, whisk in warm milk until smooth. Add salt, pepper, cayenne and nutmeg. Bring to a boil over medium heat, whisking occasionally. Remove from heat. Whisk in 1 cup of the cheese.
- Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray. Layer half the potatoes and spinach in dish; spoon half the sauce over. Sprinkle with half the remaining cheese. Top with remaining potatoes and sauce. Sprinkle with reserved cheese.
- Bake at 375 degrees F for 20 minutes. Top with bread crumbs. Bake 10 minutes more until browned. Let stand 10 to 15 minutes.
Nutrition Facts : Calories 344.4, Fat 14.8, SaturatedFat 9.3, Cholesterol 46.1, Sodium 929.5, Carbohydrate 39.7, Fiber 5.2, Sugar 2.4, Protein 14.8
ROASTED NEW POTATOES WITH GARLIC AND TAMARIND
In this recipe, roasted potatoes are paired with classic flavors used in Western and Indian cooking: butter and garlic, the fruity acidity of tamarind and lime juice, and the sweetness of date syrup. The potatoes are sliced and cooked in a pot of salted water, which helps them develop a thin crust and creamy interior when roasted. They make a great side to almost any meal, and can easily take the place of a breakfast hash. The shallots here carry a milder bite, but a red onion can be substituted for a stronger taste. Do stick to tamarind paste, and avoid using thick, syrupy tamarind concentrates. They lack tamarind's fruitiness and carry a noticeable artificial aftertaste.
Provided by Nik Sharma
Categories vegetables, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees and place a rack in the top third of the oven.
- Scrub the potatoes under running water to remove any grit or dirt. Slice the potatoes in half lengthwise and place them in a medium saucepan. Fill the saucepan with enough water to cover them by 1 inch. Stir in 1 teaspoon salt and bring the water to a boil over medium-high heat. Boil for another 6 minutes until easily pierced with a sharp knife but still firm.
- Drain the water and place the potatoes in a large mixing bowl. Season with salt. Drizzle the oil and sprinkle the cumin over the potatoes, and toss to coat well. In a roasting pan or baking sheet lined with aluminum foil, spread the potatoes out, cut-side up. Roast on the upper rack of the oven, flipping halfway through roasting, until they turn golden brown and crispy, about 35 minutes.
- As the potatoes cook, mix the butter and garlic in a small bowl. Two or three minutes before the potatoes are done, pour the butter-garlic mixture over the potatoes and turn off the oven. Return the pan to the oven to cook in the residual heat for 2 to 3 minutes, being careful not to let the garlic burn. Remove the pan from the oven, and transfer the potatoes to a serving bowl.
- In a small bowl, mix the tamarind paste, date syrup and lime juice. When ready to serve, pour the mixture over the potatoes and toss to coat well. Top with the shallots, scallions, cilantro and green chile, if using. Serve warm.
ROAST CHICKEN WITH SQUASHED NEW POTATOES & CHEESY CREAMED SPINACH
Enjoy roast chicken with new potatoes and cheesy creamed spinach for a hearty dinner the whole family will love. Serve with carrots and any veg you like
Provided by Cassie Best
Categories Dinner, Main course
Time 1h20m
Yield Serves 3 (or 2 adults and 2 children)
Number Of Ingredients 17
Steps:
- Heat the oven to 200C/180C fan/gas 6. Halve any large potatoes so they're all roughly the same size. Put in a pan of water, bring to the boil and simmer for 8-10 mins until tender. Drain.
- Tip the potatoes into a large roasting tray to sit in one snug layer. Drizzle with 1 tbsp oil, season and add the lemon zest, garlic, thyme and bay. Toss to coat the potatoes. Use a potato masher to gently crack each potato, being careful not to break them up too much. Place the chicken on top, rub with the rest of the oil and the paprika, then season. Roast for 45 mins until golden brown and cooked through.
- Meanwhile, make the creamed spinach. Boil the kettle and tip the spinach into a colander. Pour over the boiling water to wilt the leaves. Leave to cool.
- Heat the butter in a pan. Add the onion and cook for 8-10 mins until softened. Stir through the garlic for another minute, then the flour for another minute. Pour in the milk, a little at a time, stirring and adding more until you have a smooth sauce. Bring to a simmer and stir continuously until the sauce has thickened.
- Squeeze any liquid out of the spinach, then roughly chop. Add to the sauce along with the nutmeg. Season to taste. Transfer to a baking dish, top with the cheese, and bake for 15 mins until golden.
- Cover the chicken and rest for 5 mins. Set aside 2 legs to cool before chilling for lunch tomorrow. Serve the rest (1 full leg each per adult, a drumstick or thigh each for the children) with the potatoes and spinach alongside some carrots.
Nutrition Facts : Calories 612 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 15 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 0.6 milligram of sodium
NEW POTATOES IN BUTTER SAUCE
This is a simple new potato side dish that is easy to make. The butter sauce is opaque and silky with a mild onion taste.
Provided by Janice Nagle
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain potatoes and save about 1/2 cup cooking water in the pot.
- Add 2 or 3 potatoes pieces back into the pot with the cooking water and mash them to thicken the sauce a bit. Add butter and stir until melted. Stir in green onions. Return hot potatoes to the pot and stir gently until coated in the sauce.
- Let sit until potatoes soak up the butter sauce, 5 to 7 minutes. Season with salt and pepper if desired. Serve hot.
Nutrition Facts : Calories 308.8 calories, Carbohydrate 24 g, Cholesterol 61 mg, Fat 23.2 g, Fiber 4 g, Protein 3.6 g, SaturatedFat 14.6 g, Sodium 179.3 mg, Sugar 2.2 g
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