POTATO, ONION & TOMATO BAKE
A fabulous twist to scalloped potatoes, this is the only way I like tomatoes hot - I'm referring to the temperature!
Provided by CountryLady
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Layer potato, tomato& onion in a greased, ovenproof baking dish, finishing with a potato layer.
- Dot each layer with pieces of butter and season with salt& pepper to taste.
- Combine milk, cream& stock and pour over potato mixture.
- Top with cheese.
- Dot with any remaining butter.
- Bake in preheated 350F oven for 1 hour or until potato is tender& golden brown.
ROASTED POTATOES AND TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
- Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos
Nutrition Facts : Calories 196 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 134 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Protein 4 grams, Sugar 4 grams
POTATOES BAKED WITH TOMATOES, OLIVES, & FETA
Tender baby potatoes tossed with briny kalamata olives and then topped with a tangy tomato-onion mixture and a generous crumble of feta cheese. This versatile side is hearty enough to make a satisfying main for the vegetarians in the family.
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Fill a large pot about halfway with water, and add the potatoes. Set on the stove over high heat and bring to a boil. Boil for about 20 minutes or until tender. Drain potatoes and rinse with cool water. Set aside until cool enough to handle, then cut into thick slices.
- Add the olive oil to a heavy pan set over medium heat. Cook the onions until soft, about 5 minutes. Add the garlic, cumin, chili, and oregano and cook, stirring, for another minute. Stir in the sugar, vinegar, and tomatoes. Add a couple pinches of salt and a bit of freshly ground black pepper. Taste and add additional salt if you'd like.
- Add the potatoes to the baking dish and top with olives. Toss lightly. Pour the tomato mixture over the top. Crumble the feta over the tomatoes, drizzle with a little olive oil, and sprinkle with the remaining 1/2 teaspoon oregano.
- Bake for 25 - 30 miinutes until heated through.
- Serve hot, topping individual servings with dollops of yogurt and lemon juice as desired.
ANNIE'S POTATO & TOMATO BAKE
This is a great dish for everyone to dig into and you can cook it hours ahead, it tastes even nicer reheated
Provided by Mary Cadogan
Categories Dinner, Side dish, Supper
Time 1h15m
Yield Serves 4-6 as a side dish
Number Of Ingredients 3
Steps:
- Heat the oven to 190C/fan 170/gas 5. Thinly slice the potatoes either by hand or in the food processor (no need to peel them). Put in a pan with water to cover, bring to the boil, simmer for 3 mins, then drain well. Slice the tomatoes.
- Brush oil over the base and sides of a 1.5 litre ovenproof dish. Layer up half the potatoes, seasoning and drizzling with oil as you go, then cover with half the sliced tomatoes. Repeat the layers, finishing with tomatoes.
- Bake for 45-55 mins, until the top is lightly browned. Serve warm or at room temperature. Can be reheated.
Nutrition Facts : Calories 306 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 46 grams carbohydrates, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.11 milligram of sodium
POTATOES ANNA
This stunning potato side dish is an updated classic that's guaranteed to steal the show at your next gathering! Thinly sliced potatoes are layered with garlic-and-thyme butter and a sprinkle of Parmesan for an extra boost of flavor that can't be beat.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Place potatoes in large bowl of cold water. Grease bottom and sides of 10-inch nonstick ovenproof skillet with 1 tablespoon of the butter. Spray 12x12-inch piece of foil with cooking spray.
- In 1-quart saucepan, heat remaining 4 tablespoons butter, the thyme and garlic over medium heat 1 to 2 minutes, stirring constantly until butter is melted but garlic has not browned. Remove from heat; set aside. In custard cup, combine salt and pepper.
- Drain potato slices; pat dry between paper towels. Starting in center of pan, arrange 1/4 of potato slices, slightly overlapping in circular pattern, covering bottom of pan. Brush with 1/4 of butter mixture; sprinkle with 1/4 teaspoon of the salt mixture. Sprinkle with 2 tablespoons of the Parmesan cheese.
- Repeat layers two more times, ending with cheese. Top with one more layer of potatoes, brush with remaining butter and sprinkle with remaining salt mixture. Press top of potatoes firmly with metal spatula. Cook uncovered over medium-high heat 5 minutes, gently shaking pan occasionally to prevent potatoes from sticking. Cover with foil, sprayed side down.
- Bake 15 minutes. Remove foil; bake an additional 20 to 25 minutes or until potatoes are tender and golden brown. Remove from oven. Run small spatula around edge of potatoes; gently shake pan to loosen potatoes from bottom of pan. Carefully invert potatoes onto serving plate To serve, cut into wedges.
Nutrition Facts : Calories 170, Carbohydrate 20 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 2 g, TransFat 0 g
CHEESE TOMATO POTATO BAKE
This is soooo deliciously decadent! If you want more heat, use Jack cheese with jalapeno. If you can't find Rotel tomatoes, use a 14.5 oz can of diced tomatoes drained and add a 4 oz can of chopped green chilis or jalapenos.
Provided by Lorac
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Cook potato and onion in boiling salted water until potatoes are just tender, drain.
- Add butter, cheeses, tomatoes and sour cream, stir to combine.
- Place mixture in a baking dish, top with bacon and additional cheese if desired.
- Bake 20-25 minutes.
Nutrition Facts : Calories 739.2, Fat 52.4, SaturatedFat 29.9, Cholesterol 127.1, Sodium 643.6, Carbohydrate 45.7, Fiber 5.4, Sugar 3.3, Protein 23.4
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