Alfredo Potato Finger Fries Recipes

Steps:

• In a large bowl, combine the Alfredo sauce, milk and garlic powder. Pour a fourth of the mixture into a greased 13x9-in. baking dish. Layer with a fourth of the potatoes; sprinkle with 1 tablespoon Parmesan cheese, salt and pepper., In a large bowl, combine the turkey, broccoli and 1-1/2 cups Swiss cheese; spoon a third over potatoes. Repeat layers twice. Top with remaining potatoes. Sprinkle with remaining Swiss and Parmesan cheeses. Spread with remaining Alfredo sauce mixture., Cover and bake at 400° for 45 minutes. Reduce heat to 350°. Bake, uncovered, 30 minutes longer or until potatoes are tender. Let stand for 15 minutes before serving.

Steps:

• Preheat oven to 425°F
• In a large pot, cover the fingerling potatoes with cold, salted water and bring up to a boil, cook until just tender, about 8 minutes, then drain.
• While the potatoes cook, melt the butter in a small pot with the garlic and cook over medium-low heat for about 4-5 minutes.
• Pour the melted butter onto a baking sheet then place the potatoes on top, cut side-down.
• Roast until deeply golden brown, about 20 minutes.
• Remove from the oven and flip them over with a spatula.
• Season with some salt and sprinkle with Parmigiano and lots of black pepper.
• Return the potatoes to the oven for 5 more minutes until the cheese is melted.

Steps:

• Place the potatoes in a pot, cover them with water and season the water abundantly with salt. Bring to a boil and cook the potatoes until a fork slides in and out of them easily. Drain potatoes and cool.
• Coat a large saute pan generously with olive oil. Add the onions, season with salt and bring the pan to a medium high heat. Add the crushed red pepper flakes and saute for 7 to 8 minutes or until the onions are soft and wilted but do not have any color.
• Using the heel of your hand, smash the boiled potatoes to flatten and to break apart. Add to the pan, toss with onions and then flatten them against the bottom of the pan so they begin to form a crust. Repeat this process a few times so a lot of crust forms. Season with salt and toss with the chopped parsley.