Roasted Baby Potatoes With Creme Fraiche Bacon And Chives Recipes

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ROASTED BABY POTATOES WITH EGGPLANT CAVIAR AND CREME FRAICHE



Roasted Baby Potatoes with Eggplant Caviar and Creme Fraiche image

Provided by Food Network

Categories     appetizer

Time 1h55m

Yield 4 servings

Number Of Ingredients 13

1 Italian eggplant (about 1 pound)
Kosher salt and freshly ground black pepper
8 cloves garlic, unpeeled
6 tablespoons extra-virgin olive oil, plus more for oiling a baking sheet
1/2 teaspoon smoked paprika
8 baby red potatoes (about 12 ounces), halved
1/2 lemon, zested, plus 2 tablespoons lemon juice
3/4 cup loosely packed fresh parsley leaves
1/4 cup loosely packed fresh mint leaves
1 small shallot, finely chopped
1 medium plum tomato, finely chopped
3 tablespoons creme fraiche
Black sesame seeds, for garnish

Steps:

  • Preheat the oven to 400 degrees F. Set a cooling rack into a baking sheet.
  • Halve the eggplant lengthwise and score the flesh by making three long cuts down the middle and sides, making sure not to pierce the skin. Salt the eggplant and then place it
  • cut-side down on the prepared cooling rack for 30 minutes to release moisture.
  • Turn the eggplant over and remove the cooling rack. Using paper towels, dry the eggplant and the baking sheet of any moisture. Cut the eggplant into 1-inch cubes and place back on the baking sheet. Scatter the garlic cloves among the eggplant. Drizzle with 3 tablespoons of olive oil. Sprinkle with the smoked paprika and some salt and pepper. Toss to coat. Roast until the eggplant is completely soft and browned, about 30 minutes. Let cool.
  • Increase the oven temperature to 425 degrees F.
  • Lightly oil a baking sheet. Toss the potatoes in a medium bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and some pepper. Place the potatoes cut-side down on the oiled baking sheet and roast until tender, 13 to 15 minutes. Let cool.
  • Scrape the cooled eggplant into the bowl of a food processor and squeeze the roasted garlic out of its peels into the food processor. Add the lemon zest, lemon juice, parsley, mint and the remaining 2 tablespoons olive oil and puree until smooth. Add the shallot and tomato and pulse to combine. Season with salt and pepper, if necessary.
  • To serve, scoop out a cavity in each potato half with a paring knife or small spoon. Fill with the "eggplant caviar" and top with a dollop of creme fraiche and a sprinkle of black sesame seeds.

ROASTED BABY POTATOES WITH CREME FRAICHE, BACON, AND CHIVES



Roasted Baby Potatoes With Creme Fraiche, Bacon, and Chives image

Make and share this Roasted Baby Potatoes With Creme Fraiche, Bacon, and Chives recipe from Food.com.

Provided by Queen Dana

Categories     Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb baby red potatoes, unpeeled, scrubbed, halved
2 tablespoons olive oil
1 teaspoon fresh rosemary, minced
nonstick vegetable cooking spray
3 slices bacon, coarsely chopped
3/4 cup creme fraiche or 3/4 cup sour cream
chopped fresh chives

Steps:

  • Preheat oven to 400°F Toss potatoes, olive oil, and rosemary in large bowl to coat. Sprinkle with salt and pepper; toss again.
  • Coat large rimmed baking sheet with nonstick spray. Transfer potatoes, cut side down, to prepared sheet. Roast until brown on bottom, about 15 minutes. Using metal spatula, turn potatoes over and roast until tender, 5 to 10 minutes longer. DO AHEAD Can be made 4 hours ahead. Let stand on sheet at room temperature. Rewarm in 400°F oven 5 minutes before continuing.
  • Cook bacon in medium skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain.
  • Place potatoes, cut side up, on platter (slice off rounded end to make flat, if necessary). Top each with dollop of crème fraîche, then bacon and chopped chives. Serve warm or at room temperature.

CRISPY BABY POTATO BITES WITH SOUR CREAM AND BACON



Crispy Baby Potato Bites with Sour Cream and Bacon image

Provided by Sandra Lee

Categories     side-dish

Time 48m

Yield 6 servings

Number Of Ingredients 9

1 1/2 pounds baby potatoes
Kosher salt
1/4 cup canola oil
2 tablespoons chopped rosemary leaves
Freshly ground black pepper
8 strips bacon
1 cup sour cream
1 tablespoon spicy brown mustard
2 tablespoons chopped chives, divided

Steps:

  • Put the potatoes into a large pot and cover with cold water. Bring to a boil over medium heat and add a generous pinch of salt. Cook for 8 minutes so they are tender but still slightly firm. Strain and let them cool. When they are cool, cut them in half and carefully scoop out the insides using a teaspoon or melon baller to form a cup. (Reserve the scooped out insides for Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing).
  • Preheat the oven to 400 degrees F.
  • Put the potato cups into a large bowl, add the oil, rosemary and season with salt and pepper, to taste. Carefully toss the potato cups to coat them with the oil. Arrange the potatoes, cut side up, on a baking sheet and bake until the cups are browned and crisp, about 15 to 20 minutes.
  • While the potatoes are baking, put the bacon into a cold skillet and cook over medium heat until crisp. Drain the bacon well on a baking sheet lined with a brown paper bag. (Reserve 2 pieces of bacon for Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.) Chop the remaining 6 pieces.
  • In a bowl stir together the sour cream, mustard, 1 tablespoon chives, the chopped bacon, and salt and pepper, to taste. Arrange the potatoes onto a serving plate and fill each with a spoonful of the sour cream and bacon mixture. Garnish with the remaining chives and serve immediately.

ROASTED BABY POTATOES WITH CRACKLINGS AND CHIVES



Roasted Baby Potatoes with Cracklings and Chives image

If you plan to make this dish, ask your butcher for a skin-on shoulder, and remove the skin after braising. Roasted with the fat and tossed with crisped skin, the potatoes turn creamy inside and crunchy outside. Adding greens elevates this side dish to entree.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

1 1/2 pounds baby potatoes, halved (such as fingerling or Yukon Gold)
2 tablespoons plus 1 tablespoon reserved skimmed pork fat, room-temperature (from Braised Pork Shoulder)
1/2 cup shredded pork, heated (from Braised Pork Shoulder)
Skin, heated (from Braised Pork Shoulder)
Jus (from Braised Pork Shoulder)
1 tablespoon extra-virgin olive oil
1 bunch collard greens (stems removed)
2 tablespoons water
Coarse salt and freshly ground pepper
Chives, for garnish

Steps:

  • Preheat oven to 375 degrees. Toss together halved baby potatoes and room-temperature reserved skimmed pork fat. Season with coarse salt and freshly ground pepper.
  • Transfer to a rimmed baking sheet. Cut reserved skin into 1-inch pieces, and toss with room-temperature reserved skimmed pork fat and heated reserved shredded pork.
  • Transfer to a separate baking sheet. Roast until potatoes are tender and golden and skin pieces start to crisp, 25 to 30 minutes.
  • Meanwhile, heat extra-virgin olive oil in a skillet over medium heat. Add collard greens and water. Season with salt and pepper. Cook until wilted, about 7 minutes.
  • Transfer greens to a platter, and top with potatoes and cracklings. Drizzle with heated reserved jus, and garnish with chives.

ROASTED BABY POTATOES



Roasted Baby Potatoes image

Quick and easy recipe for roasted baby potatoes. Bake them at the same time as you cook your main dish! Can also be used as a quick appetizer! These were so good you don't even need butter or salt to taste. Made the mistake of having them done before the main dish and they were almost all gone by the time dinner started!

Provided by Jenny

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 25m

Yield 4

Number Of Ingredients 5

1 (24 ounce) bag unpeeled golden baby potatoes
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chopped fresh rosemary, or to taste
sea salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
  • Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.

Nutrition Facts : Calories 193 calories, Carbohydrate 30.2 g, Fat 6.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 90.6 mg, Sugar 1.3 g

ROASTED BABY POTATOES WITH HERBS



Roasted Baby Potatoes With Herbs image

I got this recipe off the Food Network from Giada De Laurentis. Excellent accompaniment to any meat dish, and so simple!

Provided by Lazarus

Categories     Potato

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

1/2 lb small red potato, scrubbed
1/2 lb small white potatoes, scrubbed
1 tablespoon herbes de provence, plus extra for garnish
3 garlic cloves, minced
1/4 cup extra virgin olive oil, plus extra for drizzling
salt & freshly ground black pepper

Steps:

  • Preheat oven to 400°F.
  • Put the potatoes into a large bowl.
  • In a small bowl, whisk the herbs, garlic, and oil together until blended.
  • Pour over the potatoes. Sprinkle generously with salt and pepper, then toss to coat.
  • Transfer the potatoes to a large heavy baking dish, spacing them evenly apart.
  • Roast the potatoes until they are tender and golden, turning them occasionally with tongs for approx 1 hour.
  • Transfer the roasted potatoes to a platter
  • Optional: Drizzle with additional extra-virgin olive oil and herbes de Provence. Serve warm or hot.

Nutrition Facts : Calories 210.1, Fat 13.6, SaturatedFat 1.9, Sodium 7.5, Carbohydrate 20.6, Fiber 2.5, Sugar 0.9, Protein 2.4

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