SMASHED BABY RED POTATOES WITH ANCHO CHILES AND DRY JACK CHEESE
Provided by Michael Lomonaco
Categories Cheese Potato Side Thanksgiving Vegetarian High Fiber Cheddar Parmesan Hot Pepper Cilantro Parsley Monterey Jack Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Place chiles in small bowl; cover with hot water. Let stand until softened, about 15 minutes. Drain; chop. Transfer to mini processor; process to coarse puree (or finely chop chiles). Measure 1/4 cup puree and set aside (reserve any remaining puree for another use). DO AHEAD: Can be made 3 days ahead. Cover and chill.
- Bring potatoes to boil in large saucepan. Reduce heat to medium and simmer until potatoes are tender, about 16 minutes. Drain. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Heat oil in same saucepan over medium-low heat. Add 1/4 cup chile puree and garlic; stir 30 seconds. Add potatoes; stir to coat. Using back of wooden spoon, smash potatoes until largest pieces are about 1-inch cubes. Stir to heat through. Stir in cheese, 1/2 cup parsley, and cilantro. Transfer to bowl, sprinkle with remaining 1 tablespoon parsley, and serve.
- *Available at many supermarkets and at specialty foods stores and Latin markets nationwide.
PERFECT SMASHED POTATOES
We've seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery "melting" potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It's simple - and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here's how to make them like a pro.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.
CHICKEN WITH SMASHED BABY RED POTATOES POT PIE STYLE
This is an easy way to make a chicken potpie-like dish minus the crust. Sauteed chicken breast is served over smashed baby red potatoes and is then covered with a cream sauce with carrots and peas added to it. Bake some biscuits to go along with this dish and you have comfort food to please everyone in your family.
Provided by Marie
Categories Savory Pies
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Cook potatoes in water for about 12 minutes or until tender.
- Sprinkle chicken with salt and pepper to taste.
- In skillet, heat oil over medium high heat, add chicken and cook for 6 minutes.
- Turn chicken over, reduce heat, cover and cook for 8 minutes more.
- Transfer chicken to plate to keep warm.
- To same skillet, add carrots, broth, cream and dried tarragon, cover and cook over medium high heat for 5 minutes or until carrots are tender.
- Remove skillet from heat and stir in peas.
- Coarsely mash potatoes with margarine and salt and pepper to taste.
- Spoon potatoes onto serving dish, top with chicken and pour vegetable cream sauce mixture over.
- Note: If sauce is not thick enough, mix together a tablespoon or so of flour with a little water and stir into sauce before adding peas and allow to cook for a few minutes longer.
SUZY'S MASHED RED POTATOES
These are the best I've had! Red potato skins are full of flavor!
Provided by B.T.
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. Drain, and place in a large bowl.
- Combine potatoes with butter, milk, sour cream, salt, and pepper. Mash together until smooth and creamy.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 21.6 g, Cholesterol 34.9 mg, Fat 13.4 g, Fiber 1.8 g, Protein 2.8 g, SaturatedFat 8.4 g, Sodium 95.9 mg, Sugar 1.8 g
ROASTED BABY RED POTATOES
I made up this recipe myself...based on the taste and smell of my favorite potatoes from the to-go food bar at an Earth Fare organic grocery store. The taste is close, in fact I like mine better!
Provided by tarah2005
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the red potatoes in a microwaveable bowl, add enough water to cover the bottom half. Microwave potatoes for 3-5 minutes to get them somewhat soft.
- Add all other ingredients together in a ziploc bag EXCEPT for the parmesan cheese -- set it aside for now.
- Remove potatoes from microwave and cut them in half.
- Place potatoes in the ziploc bag, shake until they are well covered with the mixture.
- Place the potatoes on a baking sheet, greased with a very small amount of peanut oil or cooking spray -- whatever you choose is fine, just so they don't stick.
- Sprinkle the potatoes generously with the parmesan cheese.
- Bake the potatoes at 400 for 20-25 minutes, turning them halfway through. Don't be afraid to let them brown as the crusty outside and tender inside makes them delicious.
Nutrition Facts : Calories 396.1, Fat 14.6, SaturatedFat 2.9, Cholesterol 2.2, Sodium 640.7, Carbohydrate 60.5, Fiber 8, Sugar 2.7, Protein 8
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- Place chiles in small bowl; cover with hot water. Let stand until softened, about 15 minutes. Drain; chop. Transfer to mini processor; process to coarse puree (or finely chop chiles). Measure 1/4 cup puree and set aside (reserve any remaining puree for another use). DO AHEAD Can be made 3 days ahead. Cover and chill.
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- *Available in the produce section of many supermarkets and at specialty foods stores and Latin markets nationwide.
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