GARLIC RED BLISS MASH
Provided by Sunny Anderson
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- In a large pot, cover potatoes and garlic with water by 1 inch. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well.
- Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency reached. Season with salt and pepper.
GARLIC HOME FRIES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the potatoes, cover and cook over medium-high heat until just tender, about 6 minutes; drain.
- Heat the butter and olive oil in a large cast-iron skillet over medium heat; add the potatoes and spread into a single layer. Cook, undisturbed, until they start browning on the bottom, about 5 minutes. Add the onion and sprinkle with the paprika; flip the potatoes and cook 5 more minutes. Stir once, then continue cooking until the potatoes are mostly golden brown, about 5 more minutes.
- Meanwhile, roughly chop the garlic, pile the parsley on top and sprinkle with 1 teaspoon salt. Chop and mash together until finely minced. When the potatoes are done, add the garlic mixture to the skillet and toss to coat; cook until heated through, about 2 minutes. Season with salt and pepper.
STOVE-FREE CHICKEN WITH RED BLISS POTATOES, SUMMER SQUASH AND CHILE-GARLIC BUTTER
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a grill to 325 degrees F.
- In a small bowl, mix the celery salt with a few pinches of kosher salt. In a medium mixing bowl, stir together the butter, red chili flakes, garlic, the juice of half a lemon and half of the celery salt mixture.
- Put some of the butter mixture on a spoon and press it under the skin of the chicken from the cavity side. Continue to work more of the butter mixture under the skin and towards the front of the bird, evenly spreading it over the breast. Work the rest of the butter mixture under the skin of the legs. It's okay if it's coming out the side; it will drip onto the potatoes as it cooks. Season the interior and exterior of the chicken liberally with the remaining celery salt mixture and some salt and pepper.
- Put the potatoes and shallots in a large skillet. Drizzle with the olive oil and season with salt and pepper. Put the skillet on the center of the grill. Arrange 2 bricks on either side of the skillet. Set a cooling rack on top of the bricks over the skillet. Put the chicken on the rack and reduce the heat to low. The grill should maintain a temperature of 325 degrees F.
- Roast the chicken for approximately 30 minutes. If the potatoes begin to brown too much, turn them and add a splash of water to deglaze the bottom. After 30 minutes, add the zucchini and yellow squash to the skillet. Cook until the chicken reaches an internal temperature of 155 degrees F, another 20 to 30 minutes.
- Transfer the chicken to a cutting board to rest for 5 minutes before carving. Top the potato-squash mixture with the basil, jalapeño slices, the juice of the remaining lemon half and some salt. Toss to combine. Carve the chicken and serve with potato-squash mixture on the side.
BUTTERY RED POTATOES
As my grandparents have always called them, "new" potatoes. Sliced red potatoes boiled and then covered in butter sauce. Simple and quick.
Provided by mysonshine
Categories Potato
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Bring water to a boil as you slice potatoes thick or thin, leaving the skin on. (I keep my slices "potato chip shaped" and not too thin!).
- Boil potatoes until tender (when a fork can be inserted with ease), about 15-20 minutes.
- Drain in colander.
- Place potatoes in a big bowl and add plenty of butter/margarine. (I use at least 2-3 tablespoons maybe more, depending on number of potatoes used and whatever our mood happens to be!).
- Then sprinkle chives on top of potatoes to taste and for a little more color.
- *Add salt and pepper to taste.
- *Can add some bacon bits and shredded cheese on top or mixed if you like. I haven't ever tried that, but sounds like it might be good.
ROASTED POTATOES WITH FANCY BUTTER
Steps:
- Preheat the oven to 425 degrees F.
- In a large bowl, toss the potatoes in the olive oil, and season with a generous pinch of salt and pepper. Arrange the potatoes in a single layer on two baking sheets. Place the sheets in the oven and roast until the potatoes are tender on the inside and crispy on the outside, 40 to 50 minutes.
- Place the dried porcinis in a small bowl and fill with boiling water. Rehydrate the mushrooms for 10 minutes. Strain the liquid and chop the mushrooms.
- Place the butter in a medium mixing bowl. Add the chopped mushrooms, parsley, thyme, lemon juice and zest, and mix until thoroughly combined. Season with salt and pepper. Reserve 1/4 cup of the butter at room temperature for a later use.
- Lay out an 18-inch piece of plastic wrap on a flat surface. Spoon out the remaining butter along the bottom third of the plastic wrap, leaving a 2-inch space on each end. Fold the plastic wrap over the butter and roll it up into a log. Twist the ends to close and roll the tube holding the ends to make sure it's tightly wrapped. Place in the freezer until firm, about 30 minutes.
- Remove the plastic and slice half the butter log into 1/2-inch-thick rounds. Place the butter rounds on a serving plate. Wrap the remaining half of the butter log in plastic wrap and store in refrigerator for up to 2 weeks or in the freezer for up to 2 months.
- Transfer the potatoes to a large bowl. Add the reserved room temperature butter mixture and toss to evenly coat the potatoes. Serve the potatoes with the extra butter rounds on the side.
CRUSHED RED BLISS POTATOES
Steps:
- Put cut potatoes into a saucepan, and cover them with cold water. Put the pot over medium high heat, and boil until tender. Drain off the water, and mash with cream, and butter. Season with the salt and pepper.
ROASTED RED BLISS POTATOES
Provided by Food Network
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Scrub the potatoes well and cut them in half. In a bowl combine the potatoes with the olive oil, garlic, salt and pepper, tossing to coat. Arrange the potatoes in a roasting pan in a single layer and sprinkle with 1/4 cup water. Roast the potatoes for 45 minutes or until the potatoes and garlic are tender and golden brown. In a serving bowl toss the potatoes and garlic with the Parmesan and parsley.;
BUTTERY GARLIC POTATOES
My husband and three boys all love oven-roasted potatoes. But I work full-time, so once I get home and start dinner, I usually don't have time to make them. I whipped up this quick and very tasty microwave garlic potato recipe with red potatoes and seasonings instead, and everyone likes it. -Heidi Iacovetto, Phippsburg, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place the potatoes in a 2-qt. microwave-safe dish. In a small bowl, combine the butter, seasoned salt, paprika, parsley and garlic; pour over potatoes and toss to coat., Microwave, uncovered, on high for 8-10 minutes or until potatoes are tender, stirring frequently.
Nutrition Facts : Calories 155 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 477mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
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
CHEESY RED BLISS GARLIC POTATOES
So Simple. So delicious. So Inexpensive. You can tweak this recipe in so many ways. I've added red pepper and onions. Left the cheese off for those crazy people that don't like cheese. Switched up spices. It's endless.
Provided by shadowgirl...
Categories Potato
Time 2h
Yield 2 casserole pans, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Slice Potatoes 1/4" thick and place in large plastic bag.
- Add seasoning packet, red pepper and parmesan cheese.
- Use enough olive oil to just coat potatoes and toss.
- Refrigerate an hour if possible.
- Place in casserole and bake 350 for 45 minutes.
- Add shredded cheddar or any good meltable cheese and place back in oven for 5-10 minutes. (if you like golden & harder cook a bit longer before adding cheese).
Nutrition Facts : Calories 254.5, Fat 13.2, SaturatedFat 6.3, Cholesterol 28.3, Sodium 243.3, Carbohydrate 24.4, Fiber 2.5, Sugar 2, Protein 10.6
BUTTERY BAKED RED POTATOES
It's amazing how the simplest recipes can be some of the tastiest. My MIL fixed this for dinner one night and I was hooked! I hope you will be too.
Provided by AngelaTN
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Melt butter in large skillet.
- Chop onion, and add to melted butter; saute until caramelized (There may still be butter pooled at the bottom of the pan- that's okay!).
- Meanwhile, chop potatoes into thirds; cook in boiling water until just tender.
- Drain cooked potatoes and place in greased 13x9 casserole.
- Top evenly with caramelized onions and butter.
- Sprinkle with kosher salt and fresh ground black pepper to taste.
- Bake at 350 for 15-20 minutes.
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