Pyramid Potatoes Recipes

PYRAMID MASHED POTATOES

PYRAMID MASHED POTATOES image

Categories Potato Bake Kid-Friendly Dinner

Yield 8-10 people

Number Of Ingredients 9

Ingredients

potaotes - 6 large all purpose
milk - 2/3 c
butter, soft, 1/2 c
cream cheese, 8 oz. soft
sour cream - 1 c.
s&P to taste
garlic, 1 minced clove
sliced green onion - 1/4 c. thinly sliced
sharp cheddar cheese, 1 c., shredded

Steps:

Peel and cupe potatoes, boil about 25-min. until tender. Drain. Put in large bowl, beat with electric mixer on low speed, add milk and beat til fluffy.. Preheat oven to 350. Beat cream cheese, sour cream, sal, pepper, garlic and onion, and mix into potatoes. transfer to 2-qt. round casserole. top with cheese. Bake about 30 min. until bubbly. Makes 8-10 servings.

CRISPIEST EVER POTATOES

Crispiest Ever Potatoes image

Somewhere between oven-roasted potatoes and crispy hash, these little creamer potatoes are boiled in water with baking soda before being smashed. The alkaline in the baking soda helps the skins crisp up quickly. Smashing increases their surface area and contact with the pan. The result is the crunchiest-ever crust.

Provided by Food Network Kitchen

Categories side-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 1/2 pounds small creamer potatoes
1 tablespoon baking soda
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
5 cloves garlic, skins on, smashed
Leaves from 5 sprigs fresh thyme
Leaves from 1 sprig fresh rosemary

Steps:

Preheat the oven to 450 degrees F.
Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.

CRISPY POTATO STACKS

Crispy Potato Stacks image

Despite its elegance, this delicious side dish is simple and quick to prepare. With its crispy edges, herby butter, and easy portioning, this will surely become your new autumn staple.

Provided by Food Network Kitchen

Categories side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 9

Ingredients

Nonstick cooking spray
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1 pound russet potatoes
1 pound sweet potatoes
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 clove garlic, grated
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan

Steps:

Preheat the oven to 425 degrees F. Lightly spray a 12-cup muffin tin with cooking spray and set aside.
Melt the butter in a microwave or small saucepan over medium-low heat. Set aside.
Slice the russets and sweet potatoes 1/16-inch thick using a mandoline and place in a bowl. Toss the potato slices with the butter, herbs, garlic, 1 1/2 teaspoons salt and a few grinds of pepper until the potatoes are evenly coated. Layer the potatoes evenly in the prepared muffin tin, stacking them one on top of the other until they are about 1 inch above the top of each muffin cup. Bake until the edges of the potatoes are golden and crispy, about 25 minutes.
Let cool 5 minutes, then run a small offset spatula or butter knife around the edge of each stack to help them release. Transfer to a serving platter, sprinkle with Parmesan and serve immediately.

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