MELTING POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Peel the potatoes and slice off the ends. Cut into 1-inch slices. Season both sides of the potatoes generously with kosher salt and pepper.
- Heat a cast-iron skillet (or other heavy-duty, ovenproof skillet) over medium-high heat. Add the oil and 4 tablespoons of the butter. Sear the potatoes on one side until golden brown, about 4 minutes. Flip the potatoes and add the broth, rosemary and garlic. Cut the remaining 6 tablespoons butter into cubes and scatter on top of the potatoes. Transfer the skillet to the oven and cook until fork-tender, about 30 minutes. Garnish with flaky salt and spoon the pan sauce all over the potatoes.
SWEET POTATO AND ARUGULA SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray.
- Toss the sweet potatoes in a large bowl with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared baking sheet and bake for 20 minutes. Stir the potatoes and continue to bake until fork-tender, an additional 15 to 20 minutes. Let cool completely.
- In a large bowl, combine the cooled sweet potatoes, arugula and scallions. In a small bowl, whisk the mayonnaise with the lemon juice and Parmesan; season with salt and pepper. Just before serving, toss the dressing with the sweet potato and arugula mixture to coat.
BACON AND RANCH POTATO SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a large pot and cover with salted water. Bring to a boil, reduce the heat to a simmer, cover and cook until fork-tender, 15 to 20 minutes. Drain and let cool completely. Slice the potatoes into bite-size pieces.
- In a large bowl, combine the mayonnaise, buttermilk, Parmesan, chives, parsley, garlic powder, onion powder and pepper and mix until well blended. Taste and season with salt if needed.
- Add the potatoes to the bowl along with most of the bacon and scallions (reserve some of the bacon and scallions for a garnish) and gently mix. Transfer to a serving bowl or cover with plastic and refrigerate until ready to serve. Garnish with the reserved bacon and scallions before serving.
KATIE'S POTATO SALAD
I neighbor in Sun Prairie, Wisconsin, gave me this recipe years ago. It takes very little mayonnaise, and yet the taste is so unique that everyone loves it.
Provided by Lynn T.
Categories Potato
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- 1.Mix the onion, hard boiled eggs, celery and potatoes in a large bowl.
- 2.In a medium saucepan, over very low heat, add the whisked eggs, with the flour and stir
- 3.To this mixture add the sugar, vinegar and milk. Keep stirring until mixture is thick and smooth.
- 4. Put the sauce in the refrigerator for about one hour until cold.
- 5. Add the mayonnaise and mustard to the chilled sauce and mix.
- 6. Pour over the potato mixture and stir until well blended.
- 7. Chill until ready to serve.
- 8. You can top with more hard boiled eggs and green onion for presentation
- Tip: If you need to thicken the sauce you can take a little cornstarch and cold water -- stir together and pour into sauce.
Nutrition Facts : Calories 231.6, Fat 3.9, SaturatedFat 1.1, Cholesterol 80, Sodium 76.4, Carbohydrate 42.8, Fiber 4.2, Sugar 10.6, Protein 6.8
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