Tiny Baked Potatoes With Chervil Cream Recipes

ROASTED MINI POTATOES

Steps:

• preheat oven to 450°
• wash 1 lb. teeny tiny potatoes and pat dry
• slice bigger ones in half (optional)
• put in a bowl and toss with 3-4 tbsp olive oil, 3 garlic cloves (I buy the jarred ones), 1 tsp kosher salt, 1/2 tsp pepper
• place on a baking sheet and cook for about 20 minutes
• sprinkle with parmesan cheese and serve immediately

TINY POTATO APPETIZERS

Steps:

• Cook potatoes in boiling water until tender. Or, prick skins with a fork to release steam, and microwave on 100% power about 12 minutes. Slice potatoes in half crosswise. Remove a small scoop from each half with a melon baller or small spoon. Grind pepper onto potatoes. Fill each hollow with a dollop of sour cream and top with ripe olives and chives. Serve on a bed of watercress. Variation: a) Mix sour cream with Dijon mustard or horseradish to taste. b) use caviar instead of black olives.

TINY TWICE-BAKED POTATOES

Steps:

• Heat the oven to 425°F. Put the potatoes on a large baking sheet and toss with the olive oil. Sprinkle with 1 tsp. of the thyme, 1 tsp. salt, 1/2 tsp. pepper, and toss again. Bake the potatoes until they feel perfectly tender when pierced with a skewer, 20 to 25 minutes. Remove from the oven and let rest until cool enough to handle, about 10 minutes. If not working ahead, increase the oven temperature to 450°F.
• Carefully hollow out each potato: Begin by slicing off the top; use a small spoon or a melon baller to scoop out most of the flesh inside, transferring it to a large bowl. Discard the tops. Mash the potato flesh with a masher or a fork, then combine it with the bacon, 1/4 cup of the chives, the crème fraîche, the remaining 1 tsp. thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Season to taste with more salt and pepper.
• Using a small spoon and your fingers, fill the hollowed potatoes with this mixture; it should mound a bit. Sprinkle on the cheese.
• Return the potatoes to the 450°F oven and bake until the filling heats through, 8 to 10 minutes. Sprinkle with the remaining chives and serve warm.

CREAMED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley.

GRATIN DAUPHINOIS - CLASSIC FRENCH POTATOES BAKED IN CREAM

Steps:

• Preheat oven to 375F (190C).
• Rub a large 3-qt. (3-l) baking dish about 3 1/2 inches deep with a split garlic clove and butter generously.
• Chop the garlic.
• Using a mandolin or a sharp knife, slice the potatoes as thinly as possible, about 1/8 inch (3 mm) thick. Blot the slices dry with paper towels.
• Spread a layer of potatoes in the prepared dish, slightly overlapping them if desired, and sprinkle with salt & pepper; cover evenly with a small amount of cream, and sprinkle with a little chopped garlic (sprinkle layers and top with grated gruyere cheese, if using).
• Repeat the layering until all the potatoes and garlic are used and the potatoes are completely submerged by the cream.
• Dot with small bits of butter.
• Bake in the hot preheated oven for a good hour, then increase the temperature to 400F (200C) for the last 15-20 minutes until the potatoes have absorbed all of the cream and the top has turned a nice golden brown in color.
• Serve in the cooking dish straight from the oven, sprinkling each portion with some of the chives and parsley.
• Menu idea: Serve with steak, peaches in red wine and a beaujolais wine to drink!

POTATOES BAKED IN CREAM

Steps:

• Peel onion as thinly as possible.
• Peel the potatoes and slice as evenly as possible, about 1/8" thick.
• In a 4 quart heavy-bottomed saucepan, melt the butter over medium heat.
• Add the onion slices.
• Stir with a wooden spoon and cook until the onions are wilted and translucent.
• Add the cream and bring to a boil.
• Add the potatoes, folding them into the cream with a rubber spatula to make sure each slice is well coated.
• Add nutmeg and season with salt and pepper.
• Simmer until the cream begins to thicken and the potatoes are almost tender.
• They should still have some resistance to the bite.
• **(Recipe can be completed to this stage well in advance. If you are not ready to proceed with serving the potatoes, remove them from the pan and store in a covered container in the refrigerator).
• Preheat the oven to 375 degrees F.
• In 6-8 shallow, oven-proof gratin dishes, OR individual casseroles, OR in one large Pyrex baking dish, spoon a layer of potatoes and cream mixture about 1 inch deep.
• (It is not necessary to grease the dishes first).
• **The casseroles can be assembled to this point well in advance of baking.
• The potatoes will not discolor since they are already partially cooked.
• Bake in the upper third of the oven at 375 degrees for 12-15 minutes, or until the tip of a knife slides easily into the potatoes and they are golden brown on top.
• Serves 6-8.

SIMPLE CREAMED NEW POTATOES

Steps:

• Gather the ingredients.
• Put the potatoes in a saucepan and cover with water. Add about 1 teaspoon of salt per quart of water. Bring the water to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook for 10 to 15 minutes, or just until the potatoes are tender.
• In a small saucepan, melt butter over low heat; blend in flour until smooth. Gradually stir in the milk or half-and-half. Cook, stirring constantly, until thickened and smooth.
• Season with kosher salt and freshly ground black pepper, to taste.
• Drain the cooked potatoes and then transfer to a serving dish.
• Pour sauce over potatoes and sprinkle with paprika.

STUFFED NEW POTATOES WITH CAVIAR

Steps:

• Preheat the oven to 350 degrees. Place the potatoes on a baking sheet and place in the oven. Bake for 20 minutes or until tender. Cool the potatoes completely. When the potatoes are cool, slice them in half. Scoop the flesh out of each half, leaving 1/4 inch of flesh in each half. Place 1 tablespoon of the drained sour cream in each potato. Place a chervil leaf on each potato. Top each potato with a little caviar.

TINY BAKED POTATOES WITH CHERVIL CREAM

Steps:

• 1. Preheat the oven to 400°F. Place the potatoes on a baking sheet and bake in the center of the oven and bake until they are tender, about 30 minutes.
• 2. While the potatoes are baking, mince the chervil and fold it into the crème fraîche. Season to taste with salt and pepper.
• 3. When the potatoes are baked, remove them from the oven and split each one down the center. Gently push the ends of the potatoes together to open them up, and season them inside with salt and pepper, and a large dollop of crème fraîche. Serve the remaining crème fraîche alongside.

CREAMY TWICE-BAKED POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Scrub and dry potatoes, then prick several times with a fork and place on a baking sheet.
• Bake in preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from oven and cool slightly.
• Reduce oven to 350 degrees F (175 degrees C).
• Cut a thin slice off the top of each potato; scoop out pulp and place in a small bowl. Beat potato flesh, butter, milk, and salt with an electric mixer in a large bowl until smooth and fluffy. Fold cream cheese and sour cream into potatoes; spoon mixture into potato shells. Sprinkle with paprika and place on a baking sheet.
• Bake in preheated oven until heated through and tops are golden brown, 20 to 25 minutes.

EASY AND QUICK CREAM CHEESE POTATOES

Steps:

• Cook potatoes in a large saucepan of boiling water until tender, about 15 minutes. Drain well.
• Return potatoes to pan, and stir in the cream cheese, butter, and garlic salt. Use a fork to mash potatoes, leaving them fairly lumpy. Fold in green onions. Season with salt and pepper to taste.