SAUTEED POTATOES
Diced potatoes tossed with salt, pepper, and chives make a homey, quick side dish suitable for breakfast or dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Peel potatoes, and place them in cold water to inhibit discoloration. Remove, and cut into 3/4-inch cubes.
- Heat half the oil in a large saute pan over medium heat. Pat potatoes dry; add half to pan. Season with salt and pepper. Cook, tossing frequently, until potatoes are golden, 12 to 15 minutes. Add half the butter; as it melts, toss to coat potatoes.
- Transfer to a serving plate; keep in a warm place while you repeat with remaining oil, potatoes, and butter. Toss potatoes with chives. Serve immediately.
FIERY RED PEPPER POTATOES
This is a traditional and uniquely-flavored Korean side dish.
Provided by Chicken_Livers_Stink
Categories Side Dish Potato Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk the soy sauce and cayenne pepper in a small bowl until the cayenne pepper is dissolved; set aside.
- Heat the vegetable oil in a large skillet over medium-high heat; cook the potatoes in the hot oil until golden brown, about 5 minutes. Stir in the onions, bell pepper, and sesame seeds; cook 1 minute more. Pour the soy sauce mixture over the potatoes; cook and stir until the liquid is completely absorbed, 1 to 2 minutes.
Nutrition Facts : Calories 197.7 calories, Carbohydrate 32.3 g, Fat 6.2 g, Fiber 5 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 352 mg, Sugar 3.4 g
POTATOES AND PEPPERS
This dish is a classic: Easy, filling, and very tasty! I served it as a side with grilled shrimp and corn on the cob and it was a huge hit. Would also be good at breakfast instead of hash browns.
Provided by littlehemmy
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 53.5 g, Fat 18.4 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 13.9 mg, Sugar 7.3 g
PERFECT SAUTéED POTATOES
A wonderful alternative to chips and so much simpler to prepare
Provided by Good Food team
Categories Lunch, Side dish, Supper
Time 25m
Number Of Ingredients 2
Steps:
- Cut 1 kg waxy potatoes into chunks.
- Bring a large pan of water to the boil, then cook the potatoes for 3 mins. Drain, shake out onto a kitchen paper-lined tray and leave to cool.
- When ready to serve, heat 6-8 tbsp sunflower or olive oil in a large non-stick frying pan until you can feel a strong heat rising.
- If your pan isn't large enough, fry the potatoes in two batches - rather than crowding them. Have kitchen paper ready to drain them on. Add the potatoes in a single layer, not too tightly packed.
- Turn the heat to medium-high, so that the potatoes sizzle, but don't stir until they start to brown underneath.
- Turn them all evenly 2 or 3 times until nicely browned all over - this can take about 7 mins.
- Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.
Nutrition Facts : Calories 335 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium
SKILLET POTATOES WITH RED PEPPER AND WHOLE GARLIC CLOVES
You'll be surprised that a skillet potato recipe this simple has so much flavor. I love how the whole garlic cloves turn sweet after being caramelized. Yum! -Anita Osborne, Thomasburg, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large cast-iron or other heavy skillet, heat oil over medium-low heat. Add garlic cloves; cook, uncovered, until almost tender, 10 minutes, stirring occasionally., Increase heat to medium. Stir in potatoes, salt and pepper. Cook, uncovered, 15 minutes, stirring occasionally. Add red pepper; cook and stir until potatoes are tender, about 10 minutes.
Nutrition Facts : Calories 131 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 303mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
RED PEPPERS AND ONIONS SAUTEED IN OLIVE OIL
So good! And versitile--top pasta, hot dogs, hamburgers, steak, chicken, pizza, you name it with this! Orange and green peppers are great, too--use what you have, or which ever color you like best!
Provided by JamesDeansGirl
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large frying pan, gently heat the olive oil and garlic for about 60 seconds on a low flame.
- Add the peppers and onions, basil, pepper, oregano, and pepper flakes.
- Sautee until the the onions are soft and transparent, the peppers and basil"wilt", and the garlic is lightly golden, 10-15 minutes.
- Serve hot.
Nutrition Facts : Calories 153.4, Fat 11.2, SaturatedFat 1.8, Sodium 8.7, Carbohydrate 17.5, Fiber 7.6, Sugar 4.4, Protein 3.5
SAUTEED RED POTATOES
Make and share this Sauteed Red Potatoes recipe from Food.com.
Provided by Tom in Texas
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Wash all potatoes and slice into 1/8 - 1/4 inch slices.
- Saute potatoes in oil for a few minutes to coat well.
- Cover the pan and occassionally stir to allow the potatoes to brown.
- Cook for about 20 minutes this way.
- Add salt and pepper, and continue cooking for an additional 5 minutes with no lid stirring frequently.
Nutrition Facts : Calories 169.8, Fat 10.4, SaturatedFat 1.4, Sodium 165.8, Carbohydrate 18.1, Fiber 1.9, Sugar 1.5, Protein 2.1
SAUTEED POTATOES WITH SWEET RED PEPPER
Steps:
- Peel the potatoes, and cut them into 1/4-inch cubes. As the cubes are cut, drop them into cold water.
- Cut away and discard the pepper core and the veins and seeds. Cut the pepper into 1/4-inch cubes.
- Drain the potatoes, and add them to a small saucepan with enough water to cover and salt to taste. Bring to a boil, and simmer for 1 minute. Drain well.
- Heat the oil in a large nonstick skillet, and add the potatoes. Cook, stirring and shaking the pan as necessary, for 5 minutes over medium heat.
- Add the onions, red pepper and salt and pepper to taste. Cook, stirring and tossing, for about 4 minutes or until the potatoes are tender and browned.
- Drain the oil, add the butter, and cook, tossing, for 1 minute. Sprinkle with the parsley, and serve immediately.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 4 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 519 milligrams, Sugar 3 grams, TransFat 0 grams
PAN-BROWNED POTATOES WITH RED PEPPER AND WHOLE GARLIC
Categories Garlic Pepper Potato Side Sauté Vegetarian Quick & Easy Spring Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 4
Steps:
- Heat oil in large nonstick skillet over medium-low heat. Add garlic; sauté until pale golden, 10 minutes. Increase heat to medium. Add potatoes; cook until pale golden, stirring every 5 minutes, about 15 minutes. Stir in bell pepper. Cook until potatoes are tender and golden, stirring every 5 minutes, about 15 minutes. Season with salt and pepper. Transfer to bowl.
SAUTEED POTATOES WITH SWEET RED PEPPERS
Steps:
- Cut the potatoes into 1 1/4-inch cubes. Drop them in cold water to prevent discoloration.
- Core and remove the seeds and the veins of the sweet peppers. Cut them into 1/4-inch cubes.
- Drain the potatoes and add them to a saucepan with water to cover and salt. Bring to a boil and simmer for 1 1/2 minutes. Drain.
- Heat the oil in a large, nonstick skillet. Add the potatoes, and cook over medium-high heat, shaking the skillet and stirring occasionally so that the potatoes cook evenly. Cook for about 5 minutes until they begin to brown.
- Add the red peppers, onions, salt and pepper. Cook over medium-high heat for about 5 minutes, shaking the skillet until the potatoes are nicely browned.
- Drain the potatoes into a colander. Return them to the skillet and add the butter. Cook for a few minutes, shaking and tossing the skillet. Sprinkle with parsley and serve immediately.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 11 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 497 milligrams, Sugar 3 grams, TransFat 0 grams
SAUTEED RED POTATOES AND TOMATOES
Categories Potato Tomato Side Sauté Vegetarian Quick & Easy Summer Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 servings
Number Of Ingredients 3
Steps:
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté potatoes, stirring and shaking skillet frequently, until golden brown and cooked through, about 5 minutes.
- Add tomatoes and cook, stirring, until tomatoes begin to blister, about 2 minutes. Season with salt and pepper.
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