Alouette Potatoes Recipes

Steps:

• Simmer the potatoes in water until very tender to the point of a knife, about 15 to 20 minutes. Drain potatoes, and tip out any remaining water from the pot. Push the hot potatoes through a ricer back into the pot. Over low heat, use a heatproof spatula to move the potatoes around the pot for a minute so that any excess water can evaporate.
• Add butter to the potatoes, half at a time, stirring until completely incorporated. Add hot cream, half at a time, stirring until incorporated. Add cheese a little bit at a time, stirring vigorously, until all the cheese is evenly melted and the spoon makes cheesy strings as you pull it away from the potatoes. If necessary, turn the heat up a little. Taste, and season with salt. Serve.

Steps:

• Place potatoes in a large pot of lightly salted water and bring to a gentle boil.
• Cook until potatoes are just tender.
• Drain.
• Place potatoes in a large bowl and add all ingredients except the"Alouette".
• Mix well and transfer to a buttered 8x8 inch glass baking dish with 2 inch sides.
• Press the potatoes with a spatula to make top as flat as possible.
• Set aside for 2 hours at room temperature.
• Preheat oven to 350^F.
• Spread"Alouette" evenly over potatoes and bake 15 minutes.
• Divide between plates.
• Garnish with finely diced red and yellow bell peppers.

Steps:

• Peel potatoes and cut them into quarter-inch slices. Cut each slice into quarter-inch sticks. Drop pieces into cold water to prevent discoloration until ready to cook. Drain well and pat dry.
• Heat oil to 365 degrees. Drop potatoes into hot oil and cook 7 be pale. Drain and let cool.
• Return potatoes to the hot oil and cook 4 to 5 minutes, or until potatoes are nicely browned and crisp. Drain thoroughly. Sprinkle with salt, if desired, and serve.

Steps:

• Scrub and dry potatoes. Pierce with fork. Microwave on high for 8 to 10 minutes or until soft. Or bake at.
• 350° F for 1 hour or until soft.
• Cut potatoes in half. Scoop out flesh into medium bowl, leaving ¼ inch around edge of potato.
• Mash with fork, or mix with a hand held mixer adding the egg, nutmeg, chives and Alouette until well mixed.
• Spoon back into potato shells. Top with bacon.
• Place on microwave-safe dish and microwave on high for 1 to 2 minutes or until thoroughly heated. Or place on oven-safe dish and bake 15 minutes at 350° F or until thoroughly heated.
• Sprinkle with green onion.
• *Look for real bacon pieces in the aisle with the salad dressings. Or you could fry 1 to 2 strips of bacon very crisp, drain and crumble.

Steps:

• Cut potatoes in half. Place potatoes, scallions, chives, red peppers, and black olives in bowl. Toss with Alouette Aioli Sauce. Serve on a bed of salad greens. Aioli Sauce 1 pkg.(6.5 oz.) Alouette Garlic & Herbs Spreadable Cheese 6 tbsp. Olive oil 2 tbsp. Vinegar (recommend: balsamic) 1 tsp. Shallots, minced Place Alouette Garlic & Herbs Spreadable Cheese in medium sized bowl. In another bowl, whisk together olive oil, vinegar and shallots until well blended. Gradually add the vinaigrette mixture to the cheese creating a delicious sauce.

Steps:

• Toss potatoes in olive oil, salt and pepper; place on baking sheet; roast at 400 degree oven for 30 minute.
• Meanwhile, make Gremolata: dry peppers, finely chop, combine with chives, bacon and zest; set aside.
• Let potatoes cool slilghtly, cut small slit into potatoes, pinch to open, fill with 1/2 teaspoons cheese spread and top with Gremolata.
• Serve hot with your favorite meat.