Potato Sauce Recipes

POTATO SAUCE

From Paula Deen's "Celebrates!" cookbook I got for Christmas. I love her recipes because they are so "home cooking" as compared to a lot of the other Food Network chefs. All of her recipes are stuff I can actually get ingredients for around here and are totally what my grandmother or mom would've fixed.

Provided by Redneck Epicurean

Categories Sauces

Time 5m

Yield 3 cups

Number Of Ingredients 4

Potato Sauce image

Steps:

Stir ingredients together.
Cover and refrigerated until serving time.
Serve with baked potatoes.

Nutrition Facts : Calories 356, Fat 27.7, SaturatedFat 7.9, Cholesterol 32.1, Sodium 441.2, Carbohydrate 26.5, Fiber 1.5, Sugar 8.4, Protein 2.7

Ingredients

3/4 cup mayonnaise
1/2 cup sour cream
2 cups finely chopped yellow onions
salt and pepper, to taste

NEW POTATOES IN BUTTER SAUCE

This is a simple new potato side dish that is easy to make. The butter sauce is opaque and silky with a mild onion taste.

Provided by Janice Nagle

Time 35m

Yield 4

Number Of Ingredients 4

New Potatoes in Butter Sauce image

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain potatoes and save about 1/2 cup cooking water in the pot.
Add 2 or 3 potatoes pieces back into the pot with the cooking water and mash them to thicken the sauce a bit. Add butter and stir until melted. Stir in green onions. Return hot potatoes to the pot and stir gently until coated in the sauce.
Let sit until potatoes soak up the butter sauce, 5 to 7 minutes. Season with salt and pepper if desired. Serve hot.

Nutrition Facts : Calories 308.8 calories, Carbohydrate 24 g, Cholesterol 61 mg, Fat 23.2 g, Fiber 4 g, Protein 3.6 g, SaturatedFat 14.6 g, Sodium 179.3 mg, Sugar 2.2 g

Ingredients

1 pound new potatoes, halved
½ cup butter, cut into pieces
1 bunch green onions, finely chopped
salt and ground black pepper to taste

POTATO SALAD WITH TARTAR SAUCE AND FRESH HERBS

Most potato salad recipes call for tossing together all the components, but this one calls for assembling the dish in layers, and for brightening - and loosening - the traditional mayonnaise dressing with pickles and their brine. The steps are simple, and the key is in the potato treatment: Boil the potatoes and slice them into rounds, then immediately douse them with fragrant pickle brine and olive oil, so they soak up flavor and retain moisture. Prepare your potatoes and tartar sauce in advance, then assemble before serving, draping your seasoned potatoes on a platter, drizzling them with the loose tartar sauce and sprinkling with herbs and lemon zest for a modern update on a classic.

Provided by Alexa Weibel

Categories salads and dressings, vegetables, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

Potato Salad With Tartar Sauce and Fresh Herbs image

Steps:

Bring a large pot of heavily salted water to a boil over high. Add the potatoes and cook until tender when speared with a fork, about 10 to 20 minutes. Transfer to a large colander to drain and cool.
While the potatoes cook, prepare the tartar sauce: In a small bowl, whisk together the mayonnaise, minced pickles and 2 tablespoons pickle brine, minced capers, garlic and 1 teaspoon lemon juice. Season with salt and pepper; set aside.
Once cool enough to handle, slice the cooked potatoes crosswise into 1-centimeter-thick rounds. Transfer to a large bowl, drizzle with 3 tablespoons olive oil and the remaining 3 tablespoons pickle brine. Season generously with salt and pepper, and toss to coat. Arrange on a large serving platter in an even layer, setting some of the rounded pieces skin-side up.
Just before serving, drizzle with the tartar sauce and top with torn parsley and dill. Zest the lemon on top and serve right away.

Ingredients

Kosher salt and black pepper
2 pounds small (2- to 3-inch-long) red potatoes, scrubbed
2/3 cup mayonnaise
1/4 cup minced bread and butter pickle chips, plus 5 tablespoons brine
2 tablespoons minced, drained jarred capers
1 garlic clove, minced
1 lemon
3 tablespoons olive oil
Torn fresh parsley and dill, for garnish

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ROASTED POTATOES WITH GARLIC SAUCE - JO COOKS

Web Aug 2, 2019 Garlic – 1 entire head, peeled. Believe me you’ll need fresh garlic for this recipe. Olive oil – To emulsify our sauce and create a …
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Put the garlic and salt in a mortar and pestle and crush the garlic until it becomes a paste. Add the oil, parsley and water to the garlic and mix well. Set aside.
Cut up the potatoes into wedges or cubes. Transfer the potatoes to a baking sheet, season with salt and pepper, drizzle with olive oil and add half of the garlic sauce over them. Toss them well then cover with aluminum foil and bake for 30 minutes covered. After 30 minutes remove the aluminum foil and bake for another 30 minutes until they turn crispy and golden brown.

Potato Sauce Recipes

POTATO SAUCE

NEW POTATOES IN BUTTER SAUCE

This is a simple new potato side dish that is easy to make. The butter sauce is opaque and silky with a mild onion taste.

POTATO SALAD WITH TARTAR SAUCE AND FRESH HERBS

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