POTATOES COOKED IN BAY-INFUSED MILK
The ultimate Sunday lunch side dish, these creamy potatoes add a powerful herbal note to the table
Provided by Matt Tebbutt
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 4
Steps:
- Melt the butter in a large saucepan and throw in the potatoes and some seasoning. Colour gently all over for 10 mins or so.
- When the potatoes are nicely golden, add the bay leaves and milk, making sure potatoes are covered. Gently simmer for 20 mins until the potatoes are cooked through. Turn off the heat and leave to infuse in the milk until ready to serve. Drain and serve.
Nutrition Facts : Calories 334 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
POTATOES IN MILK MAIN DISH
Make and share this Potatoes in Milk Main Dish recipe from Food.com.
Provided by kittycara
Categories One Dish Meal
Time 1h20m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Put potatoes, onions and Canadian bacon in large roasting pan.
- Salt and pepper to taste.
- Add the flour.
- Then toss all together to evenly distribute the items together.
- Pour milk into roasting pan until it get to be about 3/4 up the way to the potatoes.
- Dot with the Shedd Spread Country Crock.
- Bake in the over for about and hour or until looks like it is almost absorbed all the milk.
- Then top with Swiss cheese. Bake again till it is all melted.
- Let sit outside of oven for about 15 minutes.
- Serve with nice salad.
- Enjoy.
Nutrition Facts : Calories 550, Fat 13.7, SaturatedFat 6.8, Cholesterol 65.8, Sodium 1164.3, Carbohydrate 76.4, Fiber 8.8, Sugar 4.3, Protein 31.3
CRISPY SMASHED POTATOES WITH LIME-INFUSED OIL
The great thing about these potatoes is that every inch of them is crispy. The infused lime herb oil is my secret weapon for delivering the ultimate tangy, citrusy flavor.
Provided by Kardea Brown
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the olive oil and herbs in a food processor and process until the herbs are minced. Let stand 10 minutes. Strain through a fine-mesh strainer into a bowl. (If the oil still has fine bits of herbs, strain again through a coffee filter.) Whisk in the lime juice. Set aside until ready to use.
- Preheat the oven to 450 degrees F.
- Place the potatoes in a saucepan with salted water to cover. Bring to a boil and cook until a knife can easily pierce into the center, 12 to 15 minutes. Drain, then place on a parchment paper-lined baking sheet. Use the bottom of a glass to smash the potatoes. Drizzle with the infused oil and sprinkle with salt and pepper. Bake until crispy, 25 to 30 minutes.
- Sprinkle with more salt before serving and garnish with lime wedges and more herbs, if desired.
GRILLED RED BABY POTATOES WITH GARLIC INFUSED OIL
Infused with a garlic oil, these potatoes are partially cooked in the microwave then finished off on the grill. Garnished with either fresh mint or rosemary from my garden, these potatoes have quickly become a family favorite
Provided by Abby Girl
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Soak wooden skewers for 1 hour.
- Infused oil: Combine olive oil and garlic over medium heat until garlic turns golden, about 5 minutes. Immediately strain the garlic oil, reserving 1 T of the garlic solids and 1 T of the garlic oil in a large bowl.
- Cut potatoes in half and thread onto wooden skewers. Poke the potatoes with a fork to help infuse the oil into the potatoes. Brush with garlic oil and microwave in a single layer for 8 minutes or until 3/4 cooked. Brush a cookie sheet with some of the garlic oil and use this as a transfer tray. Sprinkle with salt and pepper.
- Put the potatoes, cut side down, on the BBQ for until nice grill marks appear. Turn over and cook for about 5 minutes. Continuously brush with the garlic oil through the whole cooking procedure. Transfer the potatoes to a cool part of the grill and cover with some tin foil and continue to cook until the potatoes are soft when a knife is poked through them.
- Remove the potatoes from the grill and transfer to the bowl with the reserved garlic solids and oil. Remove the skewers and sprinkle with chopped chives and mint.
- Serve the potatoes with sour cream or vinegar.
Nutrition Facts : Calories 331, Fat 9.6, SaturatedFat 1.4, Sodium 170.5, Carbohydrate 56.4, Fiber 5.3, Sugar 2.1, Protein 8.8
OLD BAY® POTATOES
A potato dish. Includes boiled potatoes boiled in water, Old Bay® seasoning, thyme, and garlic. Served best under 2 fried eggs with some ketchup.
Provided by brianptino
Categories Side Dish Potato Side Dish Recipes
Time 25m
Yield 2
Number Of Ingredients 4
Steps:
- Fill a large pot halfway with water and bring to a boil. Reduce heat to medium-low and add garlic, seafood seasoning, and thyme. Let cook for 2 minutes; add potatoes. Drain some of the water mixture so that there is a thin layer just hovering over potatoes.
- Let cook over low to medium heat until tender, about 10 minutes. Drain and serve.
Nutrition Facts : Calories 320.1 calories, Carbohydrate 71.6 g, Fat 1.1 g, Fiber 9.1 g, Protein 8.9 g, SaturatedFat 0.2 g, Sodium 1661.1 mg, Sugar 4.5 g
POTATOES ROASTED WITH OLIVE OIL AND BAY LEAVES
Provided by Colin Cowie
Categories Herb Potato Side Roast Bon Appétit Sugar Conscious Vegan 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 6
Steps:
- Preheat oven to 350°F. Using small sharp knife and working on 1 potato, make 5 crosswise vertical cuts, spaced evenly apart, from 1 side to other side (do not cut through). Place potato in 13x9x2-inch broilerproof baking dish. Repeat with remaining potatoes. Add some of oil to dish and toss potatoes to coat. Slide 1 bay leaf into each cut in each potato. Mix salt, herbs, and pepper in small bowl and sprinkle over potatoes. Roast potatoes until tender, about 55 minutes. Remove dish from oven. Preheat broiler. Drizzle remaining oil over potatoes. Broil until potatoes begin to brown, about 4 minutes.
- *A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.
HERB INFUSED POTATOES
This recipe is a wonderful way to showcase the flavor of fresh herbs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Heat the oven to 400 degrees. Peel the potatoes. Using a paring knife, cut a slit two-thirds of the way through one of the potatoes. Make parallel slits, spacing an inch apart. Repeat process with remaining five potatoes.
- Insert an herb sprig into each slit, holding the slit open with the paring knife. Place potatoes in a medium roasting pan; drizzle with chicken stock and olive oil. Sprinkle with salt and pepper. Bake until potatoes turn golden, about 30 minutes. Cover, and bake until tender when pierced with the tip of a knife, 30 to 35 minutes. Serve hot.
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