ROASTED GARLIC-PARMESAN FINGERLING POTATOES
Everyone loves roasted potatoes, and fingerling potatoes have a natural hint of sweetness that makes them a nice alternative to other potatoes. They pair well with almost anything, from grilled steak to chicken marsala. The possibilities are endless! The Parmesan cheese and garlic brown up in the oven for crunchy bits of flavor.
Provided by France C
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined.
- Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move skillet to the preheated oven.
- Roast in the preheated oven for 15 to 20 minutes or until soft, tossing potatoes halfway through. Remove from oven and top with parsley.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 20.7 g, Cholesterol 9.8 mg, Fat 10.5 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 357.7 mg, Sugar 0.1 g
PINK POTATOES
This is one from a German grandmother. She will often cook hamburger with onion and make a gravy to blend with it to pour over the pink potatoes.
Provided by Sageca
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the potatoes with salt until done.
- Drain into a colander.
- Cook the carrots separately with some sugar and salt until tender.
- Drain into the colander.
- In one of the pots add the butter and melt and saute the onion till tender.
- Add the flour and cook one minute.At this point stir in the milk.
- Add the potatoes and the carrots and Mash together until smooth.
- Add the salt and pepper and some garlic or onion powder if desired.
Nutrition Facts : Calories 424.6, Fat 13.2, SaturatedFat 8.1, Cholesterol 34.8, Sodium 199.3, Carbohydrate 70.3, Fiber 9.9, Sugar 7.4, Protein 9
SALT-BAKED NEW POTATOES WITH PINK-PEPPERCORN BUTTER
This way of cooking recently harvested new potatoes, by burying them in a plaster of damp salt and baking them, is a triple pleasure: effortless, tasty and very fun. The salt crust seasons the potatoes perfectly, just as it would if you'd boiled or steamed them in salted water, but the airtight seal concentrates their special flavor and texture. They come out dense, waxy and almost creamy. Bring the pan of cooked potatoes to the table right from the oven as is, so everyone can puzzle over the curious-looking white crust, and then delight over the discovery of the piping hot little beauties revealed inside once the surface is cracked. Dig them out and swoop through the butter before popping into your mouth, their skins so paper-thin they snap when you bite into them. Their appeal is irresistible.
Provided by Gabrielle Hamilton
Categories dinner, vegetables, side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 400 degrees. Wash the potatoes.
- In a large bowl, mix the salt, rosemary needles, peppercorns and 1 cup water together with your hands, crushing the peppercorns a little between your fingers and bruising the rosemary needles to release their sticky oil, making a moist, fragrant and pink-and-green speckled sand. (You might have to add a few splashes of water if the mixture needs more moisture to feel like wet sand.)
- Transfer a little less than half this salt mixture into the bottom of a wide, shallow, heavy ovenproof skillet or casserole to make a salt bed about 1/2-inch thick.
- Nestle the potatoes into the sand, close to one another but not quite touching, if possible.
- Pack the rest of the salt mixture over the nestled potatoes, and rub and brush and smooth it with your hands until you have tightly encased the potatoes in a little salt sarcophagus. The rounded tops of the potatoes will just show as bumps under the salt cast.
- Bake the potatoes for 30 to 40 minutes, until a cake tester easily pierces the potatoes and tests warm on your chin or the back of your hand. The salt casing will dry and harden like clay - and smell delicious while baking.
- While the potatoes roast, prepare the compound butter: Grind the peppercorns in a mortar and pestle with the whole branches of rosemary to create an oily, coarse powder. Remove the bruised rosemary sprigs, shaking off any clinging pink peppercorns, and discard. (You just want to extract the oily flavor from the rosemary, not the needles themselves.) In a small bowl, mash the oily peppercorn powder with the salted butter using a fork until well blended.
- To serve, rap the salt-packed potatoes forcefully on a sturdy surface that can handle it, to crack the salt crust from the force. A few solid raps will loosen the potatoes inside. If the cast needs a little more help, use a regular dinner knife like a spade to just pop open the salt crust along its fault lines. The potatoes are easily plucked from the dry salt. Set out with the compound butter in a small bowl on the side.
PINK POTATO SALAD
From cooks.com -- no beets here! Think Pink! Prep time does not include boiling and chill time for potatoes.
Provided by SarahBeth
Categories Potato
Time 1h30m
Yield 1 bowl, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Several hours before serving, boil potatoes in salted water until fork tender.
- Drain and cool slightly, then peel and slice.
- Pour Catalina dressing over warm potato slices coating slices well. Allow to marinate in the refrigerator until cold.
- Add onion, pickle relish, boiled eggs and mayonnaise. Mix well and serve.
- Note: Do NOT use "salad dressing" in this recipe.
More about "pink potatoes recipes"
ULTRA CRISPY SMASHED POTATOES | RECIPETIN EATS
From recipetineats.com
5/5 (153)Total Time 1 hr 10 minsCategory SidesCalories 85 per serving
- Cook potatoes: Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft - small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It's ok if the skin splits. Alternatively, steam or microwave them.
- Smash! Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface = better crunch!
PINK MASHED POTATOES RECIPE | EAT SMARTER USA
From eatsmarter.com
PINK POTATO SALAD | PAULA DEEN
From pauladeen.com
BEST OVEN ROASTED POTATOES RECIPE - EASY HERB ROASTED …
From delish.com
4.9/5 (9)Category Easter, Thanksgiving, Roasted, Side Dish
- Pour into a 9”-x-13” baking dish. Bake until potatoes are golden and fork tender, 35 to 40 minutes.
37 POTATO RECIPES THAT ARE ABSOLUTE PERFECTION - FOOD …
From foodnetwork.com
Author By
ROASTED RED POTATOES – WELLPLATED.COM
From wellplated.com
CRISPY SMASHED POTATOES WITH CREOLE SAUCE - PINK OWL KITCHEN
From pinkowlkitchen.com
CRACK POTATOES - PRINCESS PINKY GIRL
From princesspinkygirl.com
50+ PINK RECIPES | MYRECIPES
From myrecipes.com
PINK FIR POTATOES INFORMATION, RECIPES AND FACTS
From specialtyproduce.com
KERRS PINK POTATOES INFORMATION, RECIPES AND FACTS
From specialtyproduce.com
PINK FOOD RECIPES FOR BREAST CANCER AWARENESS - FOOD.COM
From food.com
PINK MASHED POTATOES RECIPE | CDKITCHEN.COM
From cdkitchen.com
ROASTED PINK FIR APPLE POTATOES WITH GARLIC RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
PINK FIR APPLE RECIPES - BBC FOOD
From bbc.co.uk
PINK POTATO RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
PINK GYPSY POTATOES INFORMATION, RECIPES AND FACTS - SPECIALTY …
From specialtyproduce.com
PAGE 462 | RECIPES - TODAY'S PARENT
From todaysparent.com
WHY DO MY POTATOES TURN PINK WHEN I CUT THEM? - TASTE …
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #low-protein #healthy #side-dishes #potatoes #vegetables #german #european #low-fat #dietary #low-sodium #low-cholesterol #low-calorie #healthy-2 #low-in-something
You'll also love