Potato Torta With Roasted Red Peppers And Olives Recipes

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CREAMY POTATO AND ROASTED RED PEPPER DIP



Creamy Potato and Roasted Red Pepper Dip image

This tangy potato dip is loosely based on the classic Greek skordalia and gets zip from a hefty dose of blanched garlic and fresh lemon juice. A quick roasted red pepper sauce is spooned into the middle of the potatoes to add even more flavor to this crowd-pleasing appetizer.

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield about 4 cups

Number Of Ingredients 11

2 russet potatoes russet potatoes (about 1 pound), scrubbed
Kosher salt
6 medium cloves garlic cloves garlic
3/4 cup whole blanched almonds
1/2 cup plus 2 tablespoons extra-virgin olive oil extra-virgin olive oil, plus more for drizzling
2 whole jarred roasted red peppers, rinsed and patted dry
1/2 cup fresh flat-leaf parsley leaves
1/4 teaspoon crushed red pepper flakes
1/4 cup fresh lemon juice
3 tablespoons white wine vinegar white wine vinegar
Baked pita chips and/or warm fresh pita bread wedges, for serving

Steps:

  • Put the potatoes and 1 tablespoon salt in a medium saucepan and cover with cold water by 2 inches. Bring to a boil over high heat. Lower the heat and simmer until the potatoes are very tender, 25 to 30 minutes. Once the water is at a simmer, add the garlic cloves to the water and cook until just tender, 2 to 3 minutes. Use a slotted spoon to remove the garlic from the water. Cool the garlic slightly and then coarsely chop it.
  • Add the garlic to a food processor along with the almonds and 1/2 cup of oil. Process until the mixture becomes a thick paste. Transfer the paste to a large bowl and reserve.
  • Rinse out the food processor and add the roasted red peppers, parsley, pepper flakes, 2 tablespoons of the oil and 1/4 teaspoon salt. Process until the mixture is a mostly smooth with some small chunks. Reserve.
  • When the potatoes are tender, drain them well then cool slightly. Use a clean dishtowel to rub off the skins. Discard the skins and coarsely chop the potatoes. Run the potatoes through a food mill or ricer and add them to the bowl with the reserved almond mixture. Add 2 teaspoons salt and gently stir the potatoes and almond mixture together until just combined. Stir in the lemon juice, vinegar and 1/2 cup water. Taste for seasoning and add more salt if needed.
  • Spoon the potato mixture into a shallow baking dish and make a large well in the middle. Fill it with the reserved red pepper sauce and lightly drizzle everything with olive oil. Serve warm or at room temperature with pita chips and/or warm pita bread wedges.

ANTIPASTO POTATO BAKE



Antipasto Potato Bake image

This hearty side dish has a surprising Mediterranean flavor. With lots of color from red peppers and black olives, it's shared by Kelley Butler-Ludington of East Haven, Connecticut.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 10 servings.

Number Of Ingredients 9

2 cans (14-1/2 ounces each) sliced potatoes, drained
2 cans (14 ounces each) water-packed artichoke hearts, rinsed and drained
2 jars (7 ounces each) roasted sweet red peppers, drained
1 can (3.8 ounces) sliced ripe olives, drained
1/4 cup grated Parmesan cheese
1-1/2 teaspoons minced garlic
1/3 cup olive oil
1/2 cup seasoned bread crumbs
1 tablespoon butter, melted

Steps:

  • In a large bowl, combine the potatoes, artichokes, peppers, olives, cheese and garlic. Drizzle with oil; toss gently to coat. Transfer to a greased 3-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. , Bake, uncovered, at 375° for 20-25 minutes or until lightly browned.

Nutrition Facts : Calories 152 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 484mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

POTATO TORTA WITH OLIVES



Potato Torta with Olives image

A slice of this rustic layered torta and a salad make a delicious supper.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 7

3 tablespoons olive oil
2 large Spanish onions, cut into 1/2-inch slices
2 tablespoons fresh rosemary
Salt and freshly ground black pepper
1/2 cup Gaeta or oil-cured black olives, pitted and torn into pieces
6 Yukon gold or yellow Finn potatoes, (about 2 1/4 pounds), peeled
1/4 pound Fontina cheese, cubed

Steps:

  • Cut onions into 5/8-inch-thick slices. Heat 1 tablespoon oil in a large saute pan over medium heat. Add onions, and cook, stirring frequently, until golden brown and soft, about 20 minutes.
  • Reduce heat to low, and then add rosemary and salt and pepper to taste. Cook for about 5 minutes, stirring often. Add black-olive pieces, and set aside.
  • Heat oven to 400 degrees. Cut 3 potatoes into 1/4-inch-thick slices. In an 8-inch cast-iron skillet, heat 1 tablespoon oil over medium heat. Arrange potato slices in overlapping circles in the pan. Season with salt and pepper. Spread reserved onion mixture on potatoes. Cook for 10 minutes, not stirring.
  • Dot onions with cheese. Slice remaining potatoes, and arrange a second layer in overlapping circles over onion mixture. Season lightly with salt and pepper, and brush with remaining tablespoon oil. Place skillet in the oven, and bake for 20 to 25 minutes, or until a toothpick goes through easily.
  • Let torta cool 2 to 3 minutes in the pan. Carefully run a small, sharp knife around the edge. Hold skillet with a clean kitchen towel, and invert torta onto a plate. Cut into wedges, and serve.

POTATO SALAD WITH OLIVES AND PEPPERS



Potato Salad with Olives and Peppers image

Categories     Salad     Herb     Olive     Pepper     Potato     Side     Picnic     Vegetarian     Backyard BBQ     Bell Pepper     Vegan     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

3 garlic cloves
3 tablespoons Sherry vinegar
1 teaspoon salt
1/4 teaspoon dried hot red-pepper flakes
5 tablespoons olive oil
3 pound hot cooked small (2-inch) boiling potatoes, quartered
2/3 cup bottled roasted red peppers (4 ounces), rinsed, patted dry, and chopped
2/3 cup fresh flat-leaf parsley leaves
1/3 cup pitted brine-cured black olives, halved

Steps:

  • Mince garlic and mash to a paste with a pinch of salt using side of a large heavy knife. Transfer to a large bowl and whisk in vinegar, salt, and red-pepper flakes, then whisk in oil.
  • Add hot potatoes to vinaigrette and toss to coat. Let stand until potatoes cool to warm, about 30 minutes, then stir in peppers, parsley, and olives. Serve warm or at room temperature.

ROASTED RED PEPPER AND POTATO SOUP



Roasted Red Pepper and Potato Soup image

Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.

Provided by VANCGIRL2

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 13

3 tablespoons butter
1 tablespoon olive oil
1 small onion, chopped
1 large carrot, diced
1 celery stalk, diced
2 cloves garlic, pressed
2 tablespoons all-purpose flour
1 (48 fluid ounce) can chicken broth
3 medium red potatoes, diced
1 cup half-and-half cream
1 (6 ounce) jar roasted red peppers, drained and chopped
2 teaspoons fresh thyme
salt and pepper to taste

Steps:

  • Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
  • Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.

Nutrition Facts : Calories 247.6 calories, Carbohydrate 26.4 g, Cholesterol 36.1 mg, Fat 13.7 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 6.9 g, Sodium 1325.4 mg, Sugar 4.4 g

ROASTED RED PEPPER, OLIVE, AND CAPER BRUSCHETTA



Roasted Red Pepper, Olive, and Caper Bruschetta image

This bruschetta topping is puttanesca deconstructed, and it is just as fragrant, intense, and spicy as its saucy counterpart.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 7

Sliced roasted red peppers
Pitted Kalamata olives
Drained and rinsed capers
Thinly sliced garlic
Red-wine vinegar
Extra-virgin olive oil
Toasts

Steps:

  • Toss together sliced roasted red peppers, pitted Kalamata olives, drained and rinsed capers, and thinly sliced garlic. Drizzle with red-wine vinegar and extra-virgin olive oil. Spoon onto toasts.

ROAST POTATOES WITH OLIVES



Roast Potatoes With Olives image

Make and share this Roast Potatoes With Olives recipe from Food.com.

Provided by Rita1652

Categories     Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

6 large baking potatoes, peeled and quartered
1/4 cup olive oil
6 garlic cloves, finely minced
1/2 teaspoon paprika
salt
pepper
1/3 cup kalamata olive, sliced
1/3 cup parsley, finely chopped

Steps:

  • Toss potatoes in olive oil, garlic, paprika, salt and pepper. Arrange in single layer in roasting pan. Place in 375 degree oven for 45 minutes. Turn potatoes twice during the cooking process. Add olives and cook for 10 minutes longer. Sprinkle with parsley and serve.

PESTO, OLIVE, AND ROASTED-PEPPER GOAT CHEESE TORTA



Pesto, Olive, and Roasted-Pepper Goat Cheese Torta image

Pesto, Olive, and Roasted-Pepper Goat Cheese Torta

Categories     Cheese     Herb     Olive     Pepper     Appetizer     Cocktail Party     Quick & Easy     Goat Cheese     Summer     Gourmet     Oscars     Sugar Conscious     Vegetarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 hors d'oeuvre servings

Number Of Ingredients 8

1/4 cup prepared basil pesto
Vegetable oil for brushing pan
1/4 cup finely chopped rinsed drained bottled roasted red peppers
20 oz soft mild goat cheese, softened at room temperature (2 cups)
3 tablespoons bottled black olive paste or tapenade
Accompaniment: crackers or toasts
Special Equipment
a 2 1/4-cup loaf pan (5 3/4 by 3 1/2 by 2 1/4 inches)

Steps:

  • Drain pesto in a small fine-mesh sieve set over a bowl 15 minutes, then discard excess oil.
  • Lightly oil loaf pan and line with a sheet of plastic wrap large enough to allow a generous overhang on all 4 sides.
  • Blot peppers well between paper towels to remove excess liquid.
  • Spread about one fourth (1/2 cup) of cheese evenly over bottom of loaf pan and top with all of pesto, spreading evenly. Drop 1/2 cup cheese by tablespoons over pesto and spread gently to cover pesto.
  • Top with chopped peppers, spreading evenly. Drop another 1/2 cup cheese by tablespoons over peppers and spread gently to cover peppers.
  • Spread olive paste evenly on top, then drop remaining cheese by tablespoons over olive paste, spreading gently to cover olive paste. Cover pan with another sheet of plastic wrap and chill at least 8 hours.
  • Remove plastic wrap from top of pan and invert torta onto a serving plate, then peel off remaining plastic wrap. Let torta stand at room temperature 20 minutes before serving.

POTATO TORTA WITH ROASTED RED PEPPERS AND OLIVES



Potato Torta With Roasted Red Peppers and Olives image

Make and share this Potato Torta With Roasted Red Peppers and Olives recipe from Food.com.

Provided by Phil Franco

Categories     One Dish Meal

Time 2h

Yield 16 wedges

Number Of Ingredients 9

2 lbs yukon gold potatoes
1 cup thin strips roasted red pepper, patted dry
1 small onion, thinly sliced
1 cup coarsely chopped fennel
1/2 tablespoon olive oil
3 tablespoons basil pesto
3/4 lb thinly sliced mozzarella cheese
1/4 cup grated parmesan cheese
3 tablespoons kalamata olives, chopped

Steps:

  • Preheat oven to 375F& butter an 8 cup deep-dish pie pan.
  • Steam potatoes for 30 minutes. Cool and slice into thin slices.
  • Saute onion and fennel in olive oil for 20 minutes. Stir in pesto.
  • Layer about 1/2 of the potato slices overlapping& sprinkle with 1/2 of the red pepper strips; top with 1/2 of the cheese.
  • Spread the onion mixture.
  • Repeat layering, with potaoes& peppers.
  • Cover with remaining cheese and sprinkle with olives.
  • Cover with foil, place on a baking sheet & bake until potatoes are tender (50- 60 minutes); uncover for the last 10 to 15 minutes to crisp top.
  • Let stand for 10 minutes.

Nutrition Facts : Calories 132.6, Fat 5.9, SaturatedFat 3.2, Cholesterol 18.2, Sodium 296.2, Carbohydrate 13.7, Fiber 1.7, Sugar 0.9, Protein 6.7

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