CREAMY POTATO AND ROASTED RED PEPPER DIP
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
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
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
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
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
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
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
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 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
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
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
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
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
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
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
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
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
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
More about "potato torta with roasted red peppers and olives recipes"
ITALIAN STYLE POTATO AND ROASTED RED PEPPER SALAD
From christinascucina.com
POTATO, RED ONION, PEPPER AND OLIVE BAKE WITH CUMIN …
From ozlemsturkishtable.com
ROASTED RED PEPPER AND OLIVE TAPAS RECIPE
From pillsbury.com
OVEN ROASTED POTATOES WITH RED BELL PEPPER - LAWRY'S
From mccormick.com
OVEN ROASTED POTATOES WITH RED POTATOES AND BELL …
From kentrollins.com
EASY OVEN-ROASTED RED SKIN POTATOES RECIPE
From homecookingmemories.com
10 BEST OVEN ROASTED POTATOES WITH OLIVE OIL RECIPES
From yummly.com
ROASTED POTATOES AND SWEET RED PEPPERS - 2 SISTERS …
From 2sistersrecipes.com
RED ROAST TRIO - ROASTED POTATOES, ONIONS, AND …
From delish.com
ROASTED POTATOES, ONIONS, AND RED PEPPERS
From serendipityandspice.com
ITALIAN STYLE ROASTED RED PEPPER ANTIPASTO SALAD AND CROSTINI
From christinascucina.com
DEEP-DISH POTATO TORTA WITH PEPPERS AND OLIVES - ALSUM
From alsum.com
CRISPY ROASTED RED POTATOES - [VIDEO] THE RECIPE REBEL
From thereciperebel.com
OVEN ROASTED RED POTATOES - EASY SIDE DISH RECIPE
From eatingonadime.com
DEEP-DISH POTATO TORTA WITH PEPPERS AND OLIVES RECIPE - SPRY LIVING
From spryliving.com
POTATO AND ONION FRITTATA (TORTILLA ESPAñOLA) RECIPE
From thespruceeats.com
POTATO TORTA WITH ROASTED RED PEPPERS AND OLIVES
From worldbestrecipesdiabetic.blogspot.com
PESTO, OLIVE AND ROASTED RED PEPPER CHEESE TORTA - RECIPES
From fivemarigolds.com
ROASTED POTATOES WITH ONIONS AND RED PEPPERS - GITTA'S KITCHEN
From gittaskitchen.com
OLIVE OIL AND ROASTED RED PEPPER LITTLE POTATOES
From littlepotatoes.com
ROASTED POTATOES WITH RED BELL PEPPERS, ONIONS, AND ROSEMARY
From foodtalkdaily.com
PESTO OLIVE AND ROASTED PEPPER GOAT CHEESE TORTA FOOD
From wikifoodhub.com
GREEK POTATO SALAD WITH ROASTED RED PEPPERS RECIPE - CHATELAINE
From chatelaine.com
ROASTED RED PEPPER SAUCE W/ ROASTED POTATOES | BAD MANNERS
From badmanners.com
DEEP DISH POTATO TORTA WITH PEPPERS AND OLIVES RECIPE
From cooksrecipes.com
ROASTED POTATOES WITH RED PEPPERS AND ONIONS | RECIPES
From fustinis.com
ROASTED RED PEPPER OLIVE TAPENADE AND MOZZARELLA ON TOAST
From mediterraneanliving.com
ROASTED RED POTATOES - TOGETHER AS FAMILY
From togetherasfamily.com
ROASTED RED PEPPER AND POTATO FRITTATA - COPYWRITERS' KITCHEN
From copywriterskitchen.com
ROASTED RED PEPPERS WITH OLIVE TAPENADE AND MASCARPONE
From pantsdownapronson.com
ROASTED RED POTATOES, ONIONS, AND PEPPERS RECIPE | RECIPES.NET
From recipes.net
PESTO, OLIVE, AND ROASTED-PEPPER GOAT CHEESE TORTA
From keeprecipes.com
POTATO SALAD WITH GREEN BEANS, ARTICHOKES, RED PEPPERS, & OLIVES
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love