BEST POTATOES YOU'LL EVER TASTE
Its time to release my potatoes to the world!!! Watch your guests try to guess what's in this delicious and simple recipe. It's the perfect side dish to any meal or BBQ, and a great way to dress up those darn potatoes! It's got me out of many a jam with entertaining. You cant go wrong. Since trying these, I have gone completely potato crazy with mad potato disease!!! Yum -- do it, mate! (Note: Only use real egg mayo - not the other kind.)
Provided by XANTHE
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- In a small bowl, mix mayonnaise, garlic, oregano, salt , and pepper. Set aside.
- Bring a large pot of salted water to a boil. Add potatoes, and cook until almost done, about 10 minutes. Don't overcook otherwise the potatoes will break apart. Drain, and cool.
- Preheat oven broiler. Line a baking tray with aluminum foil, and lightly grease the aluminum foil.
- Arrange potatoes in the prepared baking tray. Spoon the mayonnaise mixture over the potatoes. Broil in the preheated oven until potatoes are tender and mayonnaise mixture is lightly browned, about 10 minutes.
Nutrition Facts : Calories 282.7 calories, Carbohydrate 47.6 g, Cholesterol 3.9 mg, Fat 8.5 g, Fiber 6 g, Protein 5.6 g, SaturatedFat 1.3 g, Sodium 75.1 mg, Sugar 2.2 g
DOSA POTATOES WITH LIME AND KETCHUP
Masala dosas -- large, thin, savory crepes typical of South Indian cuisine -- are easily one of my top five foods, and it's all because of the filling: spicy, hangover-level comforting, semi-mashed potatoes. Dosas are often enormous and very difficult (for me, at least) to finish in one sitting. But I'll always polish off the potatoes. So my mom thought, "Why not make just the best part of the dosa?" Her version is sort of traditional (we're not South Indian), but with the worthy additions of lime and squiggles of ketchup -- the former to cut through the richness of the potatoes, the latter because . . . potatoes and ketchup, of course!
Provided by Priya Krishna
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Using your hands, break the potatoes into 1/2-inch pieces and set aside.
- In a large skillet over medium-high heat, warm the oil. Once the oil begins to shimmer, add the black mustard seeds and as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat. Add the curry leaves, making sure they get fully coated in oil (there may be more popping and splattering, and that's okay!). The leaves should immediately crisp up in the residual heat. Add the turmeric, asafetida (if using), and onion, return the pan to medium-high heat, and cook, stirring, until the onion starts to become translucent, 2 to 3 minutes.
- Add the potato pieces, salt, red chiles, and chile powder, followed by 1/4 cup water. Cover and cook until the potatoes are soft and slightly mushy but still retain some of their shape, 4 to 5 minutes.
- Serve the potatoes with lots of lime wedges and ketchup to go on top.
POTATOES O'BRIEN
This recipe for crisp, panfried potatoes with peppers and onions originated in the early 1900s at a Manhattan restaurant known as Jack's. You can vary the recipe by substituting any of your favorite pepper varieties. Serve the potatoes with scrambled eggs, burgers or short ribs. This recipe comes from Casual Cusines of the World.
Provided by Bev I Am
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large frying pan over medium-high heat, melt 1/2 tablespoon of the butter with 1/2 tablespoon of the olive oil.
- Add the onion and saute, stirring occasionally, until golden brown and just beginning to caramelize, 5-7 minutes.
- Do not allow the onion to scorch.
- Add the red and green peppers and saute until beginning to soften, 3-5 minutes longer.
- Transfer to a serving bowl and set aside.
- Add 1/2 tablespoon each of the remaining butter and olive oil to the same pan.
- Add half of the cubed potatoes and cook, turning to brown all sides, 5-7 minutes.
- If the potatoes are too dry, add a little more butter or oil.
- Transfer the browned potatoes to the bowl holding the pepper mixture.
- Repeat with the remaining butter, olive oil and potatoes.
- Return the mixture to the pan.
- Raise the heat to high so that it quickly warms through.
- Remove from the heat and season to taste with salt and pepper.
- Add the parsley and stir to combine.
- Return to the serving bowl and serve immediately.
SOUP DORIA
When I worked in Gray Kunz's kitchens at Lespinasse, there was an honest-to-God Swiss princess living at the St. Regis Hotel. Her name was Princess Doria, and every night, she would phone down to the kitchen and tell us what she wanted to eat for dinner. In the beginning, Gray would cook for her himself: he was Swiss, she was Swiss, it was a whole Swiss thing going on. But after a while, he got tired of taking her calls, and the job devolved to me and the sous chefs. Every night, that phone would ring, and I would say, "Good evening, Princess," and she would tell me what she wanted to eat that night. Princess Doria wasn't into super-fancy creative cooking: her thing was refined-but-homey. Some- times, for example, it would be a roast _pintade_ for two: I would plate the breast for her, and the thighs for her cat. So I developed some dishes that were just for her. I named them after her: Salad Doria, Chicken Doria. And sometimes on cold winter nights, she would call down and say, "Andrew, I would like some Soup Doria tonight, please." Time passed. I left Lespinasse to travel and cook in France. When I got back to New York, I helped open Le Cirque 2000 in the Palace Hotel. We'd been up and running about two weeks when the kitchen phone rang by my station one night, right in the middle of the busiest part of service. I heard a familiar voice say, in French-accented tones, "Andrew?" Princess Doria on the line. She'd moved on to the Palace right behind me, and she would be pleased, she said, if I would send up some Soup Doria for her. This soup is just Princess Doria's style. It's really a _potage_-a French minestrone, a chunky winter vegetable soup. I like to sprinkle Parmesan cheese on top and serve it with some crusty, crunchy French bread.
Provided by Andrew Carmellini
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large pot over medium heat.
- Add the bacon and let it render slowly in the olive oil, stirring every so often to keep it from sticking, for about 5 minutes, until it starts crisping up.
- Add the onions, leeks, and red pepper flakes. Turn the heat up to medium-high, mix the vegetables and the bacon together well, and let them cook for about 3 minutes, stirring every so often, until the onions and leeks have started to soften but the onions have not colored.
- Add the carrots, celery root, potatoes, Jerusalem artichokes, salt, pepper, chicken broth, and the herb packet. Mix everything together. Then turn the heat to high and let the soup cook at a low bubble for about half an hour, until the vegetables soften up (but before they get super-mushy).
- Add the kale, stir it into the soup, and cook it down for about 10 minutes, until it's soft and cooked all the way through. Pull out the herb packet.
- Serve the soup with some good bread on the side. I like to top each bowl with a drizzle of hazelnut or pumpkin-seed oil and a sprinkling of cheese.
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