RANCHY ROASTED POTATO FANS MADE ON THE GRILL
Potatoes and white onion are roasted with olive oil and powdered ranch dressing mix on the grill for a perfect side dish for sirloin steak.
Provided by FrackFamily5 CA->CT
Categories Side Dish Potato Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat grill for low heat and lightly oil the grate.
- Mix olive oil and ranch dressing mix together in a small bowl.
- Put a potato on a cutting board with a wooden spoon on either side. Make cuts across the potato about 1/4-inch apart, down to the spoons. Repeat with remaining potatoes; place potatoes in a heat-proof dish and add onions.
- Spoon oil-ranch mixture evenly over the onions and potatoes. Cover tightly with aluminum foil and place dish on grill. Cook flipping every 10 minutes, until golden brown, about 30 minutes.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 44.3 g, Fat 14.2 g, Fiber 5.7 g, Protein 4.9 g, SaturatedFat 2 g, Sodium 260 mg, Sugar 4.1 g
ROASTED FAN-SHAPED POTATOES
These wonderful oven-roasted potatoes are very pretty to serve-the partially cut slices spread out in the shape of a fan. Folks at a potluck can easily take as many slices as they want. I especially like these potatoes with ham, roast pork or beef. -Eunice Stoen Decorah, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- With a sharp knife, slice potatoes thinly but not all the way through, leaving slices attached at the bottom. Place potatoes in a greased shallow baking dish. Sprinkle with salt; brush with 1/4 cup butter. Bake, uncovered, at 425° for 30 minutes., Brush potatoes with remaining butter and sprinkle with bread crumbs. Bake 20 minutes longer. Sprinkle with Parmesan cheese. Bake 5-10 minutes more or until potatoes are tender and golden brown.
Nutrition Facts : Calories 382 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 269mg sodium, Carbohydrate 69g carbohydrate (6g sugars, Fiber 6g fiber), Protein 9g protein.
ROASTED POTATOES, CARROTS & LEEKS
Simply seasoned and flavored with garlic, this fantastic side dish will complement just about any entree. The colorful veggies are easy to prepare and look attractive on a holiday buffet...but you'll want to keep this recipe in mind for meals all year long.-Janice Mitchell, Aurora, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 8
Steps:
- Scrub and quarter potatoes; place in a large bowl. Add the carrots, butter, oil, salt and pepper; toss to coat. Arrange in a single layer in two ungreased 15x10x1-in. baking pans., Bake at 425° for 25 minutes. Add leeks and garlic; bake 20-25 minutes longer or until tender, stirring occasionally.
Nutrition Facts :
ROASTED LEEKS AND POTATOES VINAIGRETTE
I prefer using tiny whole potatoes for this elegant potato and leek salad if I can find them. Firm red potatoes or fingerlings are good alternatives.
Provided by Martha Rose Shulman
Categories easy, weekday, side dish
Time 1h
Yield Serves four
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. Combine the leeks and potatoes in a baking dish large enough for them to fit in a single layer. Toss with the white wine, salt, pepper and 2 tablespoons of the olive oil. Cover the baking dish tightly, and place in the oven. Roast for 30 minutes. Uncover, raise the heat to 450 degrees, and return to the oven for another 10 to 15 minutes until the leeks and potatoes are tender but not mushy and just beginning to color. Remove from the heat, and add the remaining olive oil, vinegar, lemon juice and additional salt and pepper if desired. Toss together and allow to cool.
- Put the hard-boiled eggs through a sieve, and season with salt and pepper. Arrange over the leeks and potatoes (I like to arrange the sieved egg in a wide stripe down the middle), sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 345, UnsaturatedFat 12 grams, Carbohydrate 42 grams, Fat 16 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 780 milligrams, Sugar 8 grams
ROASTED POTATO FANS WITH CREAMED LEEKS
Categories Onion Potato Appetizer Side Roast Leek Fall Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 10
Steps:
- Trim leeks, discarding dark green part, and halve lengthwise. Cut leeks crosswise into 1/2-inch-thick slices and in a large bowl of cold water wash well. Drain leeks.
- In a 12-inch heavy ovenproof skillet cook leeks and onions in oil over moderate heat, stirring, until softened, about 15 minutes. Add garlic and cook, stirring, 1 minute. Add flour and cook, stirring, 3 minutes. Add broth in a stream, stirring, and simmer, stirring, until thickened, about 3 minutes. Stir in lemon juice and salt and pepper to taste and remove skillet from heat.
- Preheat oven to 400°F.
- Peel potatoes and halve lengthwise. Arrange each potato flat side down and make crosswise slices about 1/4 inch apart, cutting down to about 1/4 inch from flat side but not all the way through (a metal skewer inserted lengthwise about 1/4 inch from flat side will prevent slicing all the way through). Remove skewer if using.
- Arrange potato halves, flat sides down, in leek mixture and bring mixture to a simmer. Brush potatoes with butter and sprinkle with paprika and salt and pepper to taste. Bake mixture in lower third of oven 1 hour and 15 minutes, or until potatoes are tender within and crisp and golden on top.
POTATO FANS
Steps:
- Preheat oven to 400 degrees. In a small sauce pan melt together the butter, garlic, and parsley. Peel each potato and cut each potato crosswise into 1/4" slices without slicing all the way through the potato. Place potatoes in baking dish and drizzle with butter mixture. Bake for 1 hour or until golden, crispy and the potatoes have fanned out. Serve hot.
PAN ROASTED MONKFISH WITH POTATOES AND LEEKS
A Lidia Bastianich recipe that was adapted from a website that showcases many great chef's recipes. Posted for 2006 Zaar World Tour - Italy. Monkfish has darker meat, moderate flavor and moderately firm texture that can be prepared in many different ways, such as baked, grilled, broiled, sautéed or even microwaved. If monkfish is not easily available Lake trout, Northern pike, Perch, Pink salmon or Pollock can be substituted.
Provided by lauralie41
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Begin by removing the outer mottled gray membranes and any dark red portions from the monkfish fillets. On a slight angle, slice the fish into 1/2-inch thick medallions. Using two pieces of wax paper, place a few medallions between the paper and lightly pound them with the flat side of a meat mallet or small heavy saucepan to slightly flatten them.
- In a 4-5 quart saucepan, add the potatoes and enough cold water to cover them by 3 inches, season with salt and bring to a boil.
- Reduce heat to a gentle boil and cook 10 minutes.
- Trim the root ends and dark green leaves from the leeks. From the greens of one leek, trim any yellow, wilted or bruised parts and reserve them. The other two leek greens can be set aside for another use, like stock. Slice the leek whites and reserved greens in half lengthwise. Rinse layers well under cold water to remove any grit from between the layers. Using one set of leek whites and greens, cut again in half lengthwise. The remaining leek whites cut crosswise into 1 inch pieces. Add all the leeks to the potatoes after they have cooked at a gentle boil for 10 minutes. Cook leeks and potatoes for an additional 10 minutes or until they are tender.
- Reserve 2 cups of the potato/leek cooking liquid. Drain the remaining liquid from the vegetables. Transfer to a blender the leek greens, long pieces of leek whites and two slices of the potato. Add approximately 1/2 cup of the reserved cooking liquid and blend until smooth. While the blender is still running, add 1/2 cup of the olive oil in a thin steady stream. Blend until creamy and the sauce is thick enough to lightly coat a spoon. If necessary, add more cooking liquid to get the sauce to that stage. Strain the sauce into a small saucepan, keep warm over low heat.
- In a large skillet over a medium-high flame, heat 3 tablespoons of the olive oil. Add the remaining leeks and potatoes that have been drained and the thyme sprigs to the skillet.
- Season with salt and pepper and cook until golden brown, turning often, for approximately 12 minutes. Remove from heat and cover skillet to keep the mixture warm.
- Sprinkle the monkfish slices with salt and lightly coat them with flour, tap off excess. In a large non-stick skillet over medium flame, heat the remaining 3 tablespoons of oil. Add as many monkfish slices as possible to fit in a single layer. Cook fish only turning once until golden brown on both sides, approximately 5-7 minutes. Remove to a plate and keep warm.
- Divide the potatoes and leeks among 6 warm dinner plates. Place the monkfish slices on top of the vegetable mixture and spoon the sauce over the fish. Garnish with a sprinkle of parsley and/or chives. Serve immediately.
Nutrition Facts : Calories 503.2, Fat 34, SaturatedFat 4.9, Cholesterol 37.8, Sodium 43.9, Carbohydrate 25, Fiber 3.2, Sugar 2.6, Protein 24.8
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