LEMON-BASIL ROASTED POTATOES
Two of my favorite ingredients, onion and garlic, make lemony herbed potatoes even more delicious. The versatile side dish will complement just about any main course.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. In a large bowl, toss potatoes with 2 tablespoons oil. Transfer to a greased 15x10x1-in. baking pan. Bake 22-28 minutes or until tender, stirring occasionally., In a large bowl, whisk lemon juice, mustard, garlic, salt, pepper and remaining oil. Stir in onion and basil. Add roasted potatoes; toss to coat.
Nutrition Facts : Calories 209 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 272mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
POTATO PUFF
This wonderfully rich potato casserole complements a variety of main courses. I've shared the recipe with so many people, I can almost recite it by heart!
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash. , In a small bowl, whisk the egg yolks, milk, salt, basil and pepper. Gradually stir into mashed potatoes. Fold in 1 cup cheese. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into potato mixture., Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 225 calories, Fat 9g fat (5g saturated fat), Cholesterol 103mg cholesterol, Sodium 378mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
LEMON-BASIL POTATOES
This is from Giada De Laurentiis. The lemon and basil give these potatoes a really fresh, clean taste.
Provided by Maureenie
Categories Low Protein
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the potatoes, chicken stock, lemon juice, 1 tablespoon olive oil, salt, and pepper in a medium saucepan.
- Bring to a boil over medium-high heat.
- Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.
- Drain the potatoes and place in a serving bowl.
- Drizzle with the remaining olive oil.
- Add the lemon zest, salt and pepper to taste, and 3 tablespoons of the basil.
- Toss well and garnish with the remaining chopped basil.
Nutrition Facts : Calories 407.3, Fat 5.5, SaturatedFat 0.9, Sodium 342.3, Carbohydrate 81.8, Fiber 10.1, Sugar 4.2, Protein 10.9
LEMON-BASIL POTATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 23m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.
- Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil. Add the lemon zest and 3 tablespoons of the basil. Toss well and garnish with the remaining chopped basil.
AIR FRYER POTATO PUFFS WITH VODKA DIPPING SAUCE
These bite-size potato puffs are so irresistible, everyone will be reaching for more at your next gathering. Inspired by classic potato gnocchi, the little dough balls are made from fork-tender russet potatoes and a touch of flour and egg, to just hold everything together. After a trip to the air fryer, the potato puffs emerge with a golden-brown exterior and soft, tender interior. Serve them as an appetizer with a creamy tomato vodka sauce for dipping.
Provided by Food Network Kitchen
Categories appetizer
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the potato puffs: Put the potatoes in a large pot and add enough cold water to cover by about 2 inches; bring to a boil over medium-high heat. Cook at a steady boil, adding more water to cover the potatoes if necessary, until the potatoes can be pierced easily with the tip of a knife, 40 to 50 minutes. Drain and set aside until cool enough to handle.
- Meanwhile, make the vodka sauce: Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic, red pepper flakes and a generous pinch each of salt and black pepper and continue to cook, stirring, until fragrant, about 30 seconds. Remove the saucepan from the heat and stir in the vodka and tomato sauce. Return the saucepan to medium heat and simmer, stirring often, until all the alcohol cooks off, about 7 minutes. Add the cream and cook, stirring often, until the sauce thickens slightly, about 3 minutes. Stir in the Parmesan and basil. Remove from the heat and cover to keep warm.
- Peel the potatoes and cut the flesh into large pieces. Pass the potato flesh through a ricer (or the large holes of a box grater) into a mound on a clean work surface and sprinkle with 1 teaspoon salt. Let the potatoes cool completely.
- Sprinkle the flour over the mound of potatoes. Drizzle the egg over the flour and begin to combine with a fork until everything starts to clump together. Use your hands to gently knead and fully combine the ingredients, about 2 minutes; do not overwork the dough. Gather the dough into a ball.
- Line a baking sheet with parchment. Cut the dough into 4 wedges. Working with one wedge at a time, roll the dough into a log 3/4 inch in diameter on a lightly floured surface. Use a bench scraper or knife to cut the log into 1-inch pieces. Roll each piece into a ball between your palms. Place on the prepared baking sheet. Repeat with the remaining dough.
- Transfer half of the potato dough balls to the basket of a 6-quart air fryer, spacing them apart, and spray generously with olive oil cooking spray. Cook at 350 degrees F, shaking the basket halfway through, until golden brown, about 12 minutes. Repeat with the remaining potato dough balls. Serve with the warm vodka sauce on the side, for dipping.
LEMON-BASIL POTATO PUFF
Always looking for new ways to make potatoes--must be the Irish in me! This recipe is a creamy mixture of potatoes, lemon juice, basil, and Swiss cheese--oh, so yummy! Recipe & photo: BHG.com
Provided by Ellen Bales
Categories Other Side Dishes
Time 1h25m
Number Of Ingredients 15
Steps:
- 1. In a covered Dutch oven, cook the potatoes in a large amount of boiling water for 20 to 25 minutes or until tender; drain. Mash with potato masher or beat with an electric mixer on low speed until smooth; set aside.
- 2. In a small bowl, mix together bread crumbs, butter, and parsley. Press the mixture onto the bottom and up the side of a lightly greased 1-1/2-qt. casserole. Set aside.
- 3. In a medium bowl, slightly beat the egg yolks; stir in the 1/4 cup basil, shredded lemon peel, lemon juice, salt and pepper. Stir in milk and 1 cup of the cheese. Stir milk mixture into the mashed potatoes.
- 4. In a medium mixing bowl, beat the egg whites with an electric mixer on medium speed until stiff peaks form; fold into potato mixture.
- 5. Transfer to prepared casserole; top with remaining 1/2 cup cheese. Bake, uncovered, in a preheated 350-degree oven for 45 minutes or until a knife inserted in the center comes out clean. If desired, garnish with snipped basil and lemon peel strips.
CREAMY LEMON BASIL POTATO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a pot with cold water and add some salt. Cover, bring to a boil and boil until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
- Toast the pine nuts in a skillet over low heat until just light golden, 3 to 4 minutes.
- Mix together the mayonnaise, olive oil, pesto, lemon juice and salt and pepper to taste in a bowl until creamy and smooth. Taste and adjust the seasoning.
- Pour half the dressing over the potatoes and toss to combine. Sprinkle over the pine nuts and stir in. Add more dressing to taste.
- Cover and refrigerate the potato salad for a few hours. To serve, sprinkle lots of small basil leaves over the top.
LEMON POTATOES
Steps:
- Slice 4 peeled potatoes into 1 1/2-inch rounds. Toss in an ovenproof skillet with 1/3 cup lemon juice, 1/4 cup olive oil, 4 smashed garlic cloves, 4 oregano sprigs, and salt and pepper. Add enough water to come halfway up the sides of the potatoes. Cover, bring to a boil and cook 5 minutes. Uncover and roast at 500 degrees F, 30 more minutes.
YAM OR SWEET POTATO PUFF
A nice departure from those over-sweetened and marshmallowed, almost dessert side dishes that so frequently accompany holiday meals. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Yam/Sweet Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350F and butter a casserole dish.
- Peel potatoes and boil until soft.
- Mash and add remaining ingredients.
- Beat well and pour into prepared casserole.
- Dot with additional butter and bake until brown, 30 to 40 minutes.
Nutrition Facts : Calories 367.4, Fat 9.6, SaturatedFat 5.4, Cholesterol 90.8, Sodium 602.4, Carbohydrate 66.6, Fiber 7.8, Sugar 12.2, Protein 5.2
SWEET POTATO PUFF
This is a delicious side - sweet, but not over the top. I could easily eat this as my main course (or dessert, for that matter).
Provided by evelynathens
Categories Yam/Sweet Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Butter a souffle dish generously.
- Mix all the souffle ingredients well and pour into buttered dish.
- Combine all topping ingredients in a small bowl and crumble evenly over potato mixture.
- Bake for 35-45 minutes.
POTATO PUFF
This is one of those comfort foods my mom makes for me when I was sick as a child. I have always been "sickly" and had pneumonia quite a bit and had to even be home schooled for a while in 1st grade. I could manage to keep this down because it's pretty light and it made me feel special because she always made it at my request.
Provided by Redneck Epicurean
Categories Potato
Time 40m
Yield 1 9
Number Of Ingredients 6
Steps:
- To the mashed potatoes, add the butter, milk, and the lightly-beaten egg yolks.
- Beat the egg whites until stiff. Fold them into the well-blended potato mixture.
- Pile the mass into a well-greased baking dish. With the back of a spoon, make pretty waves (like you would a meringue) in the potatoes and sprinkle with paprika. Also, dot with extra butter, if desired.
- Bake at 375 for 20-30 min, just until potatoes start to look a bit dried out and start to brown. Let cool a minute or two and serve.
POTATO PUFF
This is major comfort food in our house. I usually make this as a side dish to go with fish, but my kids like it all on its own.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine the potatoes, sour cream or yogurt, cottage cheese, onion, salt and pepper, and place into a greased 2-quart casserole.
- Pour on melted butter.
- Bake at 350 degrees for 1 hour or until puffed and golden.
Nutrition Facts : Calories 245.3, Fat 11, SaturatedFat 6.7, Cholesterol 27.4, Sodium 617.7, Carbohydrate 29.7, Fiber 2.4, Sugar 2.6, Protein 7.2
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