POTATOES ANNA
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
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
POTATO GALETTE
A staple of the French countryside, potato galette is an ideal accompaniment to roasted chicken or beef tenderloin. Be sure to use clarified butter, which will not burn as quickly as regular butter during the galette's long cooking time.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees. Heat clarified butter in a 10 1/2-inch cast-iron skillet over medium heat until very hot, but not smoking. Place a sprig of thyme in center of skillet. Arrange potatoes in an overlapping spiral to fill pan (be careful, because the fat may spatter). Season with salt and pepper. Brush the bottom of a medium saute pan with clarified butter, and place over potatoes to weigh them down. Cook until golden brown, about 8 minutes.
- Carefully pour off excess butter, if there is any, and reserve. Turn galette out onto a baking sheet. Place another sprig of thyme in center of skillet. Using two spatulas, carefully return galette to skillet, browned side up. Season with salt and pepper. Cover with saute pan; transfer to oven, and bake until second side is brown and potatoes are cooked through, 20 to 30 minutes more. Remove top saute pan 5 minutes before removing skillet from oven. Carefully slide galette onto cutting board. Cut into wedges, and serve immediately.
POTATO GALETTES
Individual galettes can be frozen and re-heated when needed. Great with diagonally sliced chicken breast served on top of each galette.
Provided by Ninna
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Line a large oven tray with baking paper and start overlapping the potato slices into 6 individual galettes - making circles about 10cm.
- Season each layer with salt and pepper, shallots and parmesan; continue layering, the last and third layer will be just potato slices, spray lightly with olive oil.
- Bake at 180degC (350degF)for 40mins; don't let them brown if they are to be frozen and reheated at a later stage.
- The galettes can be cooked until just starting to brown, then frozen and later reheated to crisp and brown by reheating in a hot oven for about 20 minutes.
Nutrition Facts : Calories 245.4, Fat 5, SaturatedFat 2.9, Cholesterol 14.7, Sodium 269.2, Carbohydrate 40.1, Fiber 4.7, Sugar 1.8, Protein 11.1
ALLUMETTE POTATOES
Provided by Pierre Franey
Categories lunch, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Peel potatoes and cut them into quarter-inch slices. Cut each slice into quarter-inch sticks. Drop pieces into cold water to prevent discoloration until ready to cook. Drain well and pat dry.
- Heat oil to 365 degrees. Drop potatoes into hot oil and cook 7 be pale. Drain and let cool.
- Return potatoes to the hot oil and cook 4 to 5 minutes, or until potatoes are nicely browned and crisp. Drain thoroughly. Sprinkle with salt, if desired, and serve.
"ALOUETTE" POTATOES
This is a super easy, great tasting, make ahead side dish that looks like you spent a lot more time preparing than you actually do. Plus, most everything is done in advance. The times do not reflect the standing time of the potatoes.
Provided by Normaone
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place potatoes in a large pot of lightly salted water and bring to a gentle boil.
- Cook until potatoes are just tender.
- Drain.
- Place potatoes in a large bowl and add all ingredients except the"Alouette".
- Mix well and transfer to a buttered 8x8 inch glass baking dish with 2 inch sides.
- Press the potatoes with a spatula to make top as flat as possible.
- Set aside for 2 hours at room temperature.
- Preheat oven to 350^F.
- Spread"Alouette" evenly over potatoes and bake 15 minutes.
- Divide between plates.
- Garnish with finely diced red and yellow bell peppers.
Nutrition Facts : Calories 368.1, Fat 11.6, SaturatedFat 1.6, Sodium 70.7, Carbohydrate 60.7, Fiber 7.5, Sugar 2.7, Protein 7.1
AMANDA'S POTATOES
A gourmet twist on Potatoes Au Gratin with caramelized onions and fresh herbs. Great for brunches and potlucks.
Provided by amanda77
Categories Potato Side Dishes
Time 2h5m
Yield 6
Number Of Ingredients 6
Steps:
- Place onion, butter and brown sugar into a large skillet over low heat. Cook, stirring occasionally, until the onions have caramelized, about 45 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
- Place a single layer of potato slices in the bottom of the prepared baking dish. Cover with a thin layer of onions. Drizzle some of the cream, and sprinkle some of the rosemary over the layer. Repeat layers four times ending with onions, cream and rosemary.
- Bake for 1 hour in the preheated oven, or until top potatoes are golden brown and sauce is bubbling.
Nutrition Facts : Calories 475.3 calories, Carbohydrate 48 g, Cholesterol 95 mg, Fat 30.3 g, Fiber 4.7 g, Protein 5.9 g, SaturatedFat 18.9 g, Sodium 140.4 mg, Sugar 8.7 g
POTATOES-ALLUMETTE RECIPE
Provided by sassy47
Number Of Ingredients 4
Steps:
- 1. Using a mandoline or vegetable slicer, cut the potatoes lengthwise into julienne or matchsticks. As you cut the potatoes, place them immediately into a large bowl of ice water; change the water several times until it runs clear and free of starch particles; cover the potatoes by at least one inch with fresh ice water and soak for at least 30 minutes or as long as 24 hours. 2. Fill a deep-fat fryer or deep saucepan* with fry basket insert halfway with oil, and attach a candy/deep-fry thermometer. Slowly heat the oil over medium-low heat until it reaches 325°F to 350°F. 3. Drain the potatoes and blot thoroughly with paper towels until very dry. (If potatoes are wet, oil will splatter during frying.) 4. Carefully add the potatoes in small batches to the hot oil, stirring to prevent sticking. Cook for about 5 to 6 minutes to blanch. (Potatoes will be pale.) Using a spider or a large-hole slotted spoon, remove the potatoes to a wire rack set over paper towels to drain. Let rest on the rack for 10 minutes or as long as 2 hours. 5. When all of the potatoes have been blanched, increase the oil temperature to 375° to 390°F. In small batches, fry the potatoes a second time until golden brown and puffed, about 2 to 3 minutes. 6. Transfer the potatoes to baking sheets lined with several layers of paper towels. Season to taste with salt and pepper; garnish with fresh parsley. (Note: While frying the remaining batches of blanched potatoes, place the Allumette Potatoes in a 300°F oven until ready to serve.) *Note: It is very important to use a deep saucepan. When the potatoes are added to the hot oil, the oil bubbles vigorously and rises up the sides of the pot very quickly. If a shallow saucepan is used, the oil can easily rise up and over the sides onto the stovetop. Make It Ahead: Wrap blanched potatoes in thick paper towels and seal in zip-top bags; freeze for up to 1 month.
ARMENIAN-STYLE POTATO SALAD
Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.
Provided by Chef John
Categories No Mayo Potato Salad
Time 3h30m
Yield 8
Number Of Ingredients 14
Steps:
- Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
- Transfer cooked potatoes to a large mixing bowl and let cool slightly.
- While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
- Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
- Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
- Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg
MATCHSTICK POTATOES
Categories Potato Side Fry Quick & Easy Vegan Gourmet Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Peel potatoes and cut lengthwise into 1/8-inch-thick julienne in processor or with mandoline. Transfer as cut to a bowl of ice and cold water and let chill in water at least 30 minutes.
- Heat 1 1/4 inches oil in a 6- to 7-quart heavy pot over moderately high heat until thermometer registers 375°F.
- While oil heats, drain potatoes and pat completely dry between several layers of paper towels. Fry potatoes in 6 batches, gently stirring once or twice with a slotted spoon or skimmer, until golden and crisp, 1 to 1 1/2 minutes per batch. Transfer potatoes with slotted spoon to paper towels to drain and season with salt. (Return oil to 375°F between batches.)
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