ROASTED SMASHED POTATOES WITH ARTICHOKES
I'm not a big fan of artichokes, but they are a nice addition to this roasted smashed potatoes recipe. Keep an eye on the pan while baking; you might need to stir it a couple of times to keep the artichokes from getting too brown and the potatoes from sticking. -Susan Bickta, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain. Drain artichokes, reserving 1/4 cup oil. Drizzle oil in a 12-in. cast-iron or other ovenproof skillet; arrange potatoes and artichokes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness; sprinkle with salt and pepper. Roast until crispy and golden brown, 20-25 minutes. If desired, top with minced fresh chives.
Nutrition Facts : Calories 334 calories, Fat 27g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 834mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 9g fiber), Protein 2g protein.
POTATO POTSTICKER CASSEROLE #SP5
Official Contest Entry: Simply Potatoes 5Fix Who can resist an easy way to prepare potstickers layered with creamy potatoes, cheese and bacon? Answer = No one. Everyone will enjoy this unique combination of flavors.
Provided by MakeDollarHoller
Categories Potato
Time 55m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Peel film at corners of both containers to vent. Heat both containers in microwave for 4 minutes. Place warmed potatoes in a large bowl and stir in the sour cream.
- Spread half of the potato/sour cream mixture in a 9x13 non-stick baking dish. Top with 1 cup of the cheese and sprinkle the bacon pieces on top. Top with a single layer of 12 wonton wrappers. Spread the remaining half of the potato mixture on top of the wonton layer. Finish with a second, single layer of the wonton wrappers. Sprinkle wontons with the remaining cheese. Cover with foil and bake 30 minutes.
- Remove foil and bake uncovered for the final 10 minutes.
Nutrition Facts : Calories 293, Fat 14.4, SaturatedFat 7.7, Cholesterol 45.2, Sodium 626.8, Carbohydrate 25.3, Fiber 0.8, Sugar 0.3, Protein 14.6
ARTICHOKE, POTATO, AND PORTOBELLO MUSHROOM CASSEROLE
Provided by David Downie
Categories Mushroom Potato Side Bake Vegetarian High Fiber Casserole/Gratin Goat Cheese Artichoke White Wine Spring Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Brush 13x9x2-inch glass baking dish with 1 tablespoon oil. To trim artichoke, add the juice from half a lemon to a large bowl of cold water. Cut off the artichoke's stem; rub cut surface with the other lemon half. Peel off all the leaves. Cut off top one inch of artichoke. Using a spoon with a serrated edge, scrape out the fibrous choke from the center. Rub the artichoke all over with lemon and drop it into lemon water. Drain before using.
- Slice artichoke hearts. Arrange half of potatoes in dish, covering bottom completely. Top with half of artichoke hearts and half of mushrooms. Coarsely crumble half of goat cheese over. Sprinkle with half of garlic, salt, and pepper, then 1 tablespoon Parmesan. Drizzle with 1 tablespoon oil. Cover with remaining mushrooms, then artichokes, goat cheese, garlic, 1 tablespoon Parmesan, and 1 tablespoon oil. Top with remaining potatoes. Pour wine over; drizzle with remaining 1 tablespoon oil. Cover dish with foil. Bake 40 minutes. Reduce oven temperature to 400°F. Sprinkle top with remaining 1 tablespoon Parmesan. Bake uncovered until potatoes are tender and top is brown, about 25 minutes. Cool slightly and serve.
ROASTED POTATOES AND ARTICHOKES
Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.
Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
ARTICHOKE, POTATO, AND CHEESE CASSEROLE
This dish is a little different. Think of it as potatoes au gratin with artichokes added. It's hearty, rich, and very satisfying! From Chef Paul Prudhomme's Fiery Foods That I Love cookbook. Enjoy! You can replace the 4 artichokes with 2 cans of artichoke hearts to make this quicker.
Provided by Sharon123
Categories Cheese
Time P1DT6h50m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Combine the seasoning mix ingredients in a small bowl.
- Place a large pot half filled with water over high heat.
- Add the artichokes and bring to a boil.
- Reduce the heat to low, cover, and simmer just until the artichokes are tender, about 25 minutes.
- Remove the artichokes from the pot, reserving the cooking water, and allow them to cool.
- The best way to do this is to turn them upside down on your drainboard-all the excess water will drain out and they'll cool quickly.
- Boil the potatoes in the water in which the artichokes were cooked just until they're tender, about 35 to 40 minutes, reserving 1 cup of the water (or if most of the cooking water has evaporated, add enough water to measure 1 cup).
- Peel the potatoes and dice enough into 1/2 inch cubes to measure 1 cup firmly packed: slice the remainder into 1/2 inch thick rounds.
- Set aside.
- You may be tempted to eat all the artichokes yourself right now, but resist!
- Inside every leaf there's a small amount of pulp-the good part.
- To get it out, with your thumb on the back of a teaspoon, scrape the pulp off the inside of the leaf, always scraping away from yourself.
- Reserve the pulp and discard the leaves.
- Scrape out and discard the choke, the fuzzy section underneath all the little leaves, and be sure to get it all.
- Peel the stems and dice the hearts and stems into bite-sized pieces.
- Arrange the artichoke stems, hearts, and pulp and the potato slices in a 9x13 inch casserole, alternating layers of potato and artichoke.
- Set aside.
- Preheat the oven to 350*F.
- Melt the butter in a 3-quart pot over high heat.
- When the butter sizzles, add the onions, ginger, serrano peppers, and seasoning mix.
- Stir and cook, and when the onions begin to brown, about 6 minutes, add the diced potatoes.
- Reduce the heat to medium if necessary to prevent burning.
- Cook, stirring and mashing the potatoes constantly, until the mixture becomes thick, fairly dry, and brown, about 4 minutes.
- Add the reserved cooking water and cook, continuing to stir, for 6 minutes.
- Add the tamari and cook for 5 minutes, stirring vigorously and mashing the potatoes until they disintegrate.
- The mixture should be a rich brown color.
- Stir in the heavy cream, bring to a boil, then add the mozzarella cheese.
- Stir and remove from the heat.
- Pour this sauce over the artichokes and potatoes in the casserole and top with the Cheddar cheese.
- Bake until the cheese is a beautiful golden brown, about 25 minutes.
- Serve hot.
TEX MEX POTATO BEEF CASSEROLE #SP5
Official Contest Entry Simply Potatoes 5 Fix. This is a complete well seasoned meal in one dish. The chili tomatoes add flavor to the beef and corn and goes well with the layer of garlic herb hash browns that are topped with cheese.
Provided by Marilyn B.
Categories Potato
Time 50m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F. In non-stick fry pan, brown ground beef breaking up meat into small pieces.
- Add tomatoes and corn to beef. Bring mixture to a boil. Remove from heat and spread mixture evenly into shallow 2 1/2 quart baking dish.
- Sprinkle potatoes evenly over beef mixture. Pat down lightly. Bake 20 minutes. Sprinkle with cheese. Bake 8 to 10 minutes longer.
Nutrition Facts : Calories 776, Fat 41.1, SaturatedFat 15.2, Cholesterol 99.8, Sodium 1083.5, Carbohydrate 68.9, Fiber 5.8, Sugar 5, Protein 34.6
ARTICHOKE, LEEK, AND POTATO CASSEROLE
Neufchatel cheese has a third less fat than cream cheese but doesn't skimp on tangy flavor.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a large skillet, heat 1 tablespoon oil over medium-high. Add leeks and celery; cook until softened, 8 minutes. Add artichokes, broth, and cheese and stir to combine. Remove skillet from heat, add lemon juice, and season with salt and pepper. Brush a 1 1/2-quart baking dish with oil. Arrange half the potato slices in a single layer, overlapping slightly; season with salt and pepper. Top with artichoke mixture; smooth top. Layer with remaining potatoes, brush with 2 teaspoons oil, and season with salt and pepper. Bake until sauce is bubbling and potatoes are golden and tender, 35 to 40 minutes. Let cool 10 minutes before serving.
Nutrition Facts : Calories 285 g, Fat 13 g, Fiber 6 g, Protein 10 g, SaturatedFat 6 g
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