POTATO SAUTE SURPRISE
This very simple recipe invented by my wife, Michelle, is called 'surprise' because I thought 'OK, sauteed potatoes', but then the taste was so much better and out of the ordinary I'm posting it because everyone deserves a chance to try it. The trick about is that everything but the potatoes seems to disappear into background but the flavours are there to surprise you. Peel the tomatoes the easy way. Drop them into boiling water for a 15-20 seconds. Run under cold water until cooled enough to handle then skins should nearly fall off. I hope you enjoy as much as I do, John
Provided by The Dabblers
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put potatoes in lightly salted water, boil until cooked.
- Drop tomatoes into boiling potato water (see directions above).
- Remove tomatoes from boiling water and peel (see directions above).
- Once potatoes have cooked set aside to cool.
- Meanwhile heat oil in pan and sauté garlic, onion and tomatoes until cooked.
- Add the oregano and stir into mix.
- Slice the potatoes about ½ inch (12/13mm) thick and add to the tomato mixture.
- Put combined mix into oven-proof dish.
- Dot top with butter and bake in hot oven (230 degrees) for about 20 minutes or until potatoes are golden.
PERFECT SAUTéED POTATOES
A wonderful alternative to chips and so much simpler to prepare
Provided by Good Food team
Categories Lunch, Side dish, Supper
Time 25m
Number Of Ingredients 2
Steps:
- Cut 1 kg waxy potatoes into chunks.
- Bring a large pan of water to the boil, then cook the potatoes for 3 mins. Drain, shake out onto a kitchen paper-lined tray and leave to cool.
- When ready to serve, heat 6-8 tbsp sunflower or olive oil in a large non-stick frying pan until you can feel a strong heat rising.
- If your pan isn't large enough, fry the potatoes in two batches - rather than crowding them. Have kitchen paper ready to drain them on. Add the potatoes in a single layer, not too tightly packed.
- Turn the heat to medium-high, so that the potatoes sizzle, but don't stir until they start to brown underneath.
- Turn them all evenly 2 or 3 times until nicely browned all over - this can take about 7 mins.
- Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.
Nutrition Facts : Calories 335 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium
PERFECT CRISPY POTATOES
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F.
- In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them. Transfer the potatoes to a serving bowl and serve.
CRISPY POTATOES WITH BACON, GARLIC, AND PARSLEY
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to a boil over high heat and simmer for 1 minute, then drain. Pat dry.
- Meanwhile, put the bacon in a well-seasoned cast iron skillet or a saute pan over medium-low heat, and cook until nearly all the fat has rendered and the bacon is crispy, aromatic, and browned, about 5 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel lined plate.
- Add the 1 to 2 tablespoons of butter or oil to the remaining bacon fat. Increase the heat to medium. Add the potatoes, positioning them in the pan so the cut sides get nice and brown. Cook turning only as needed until the potatoes are golden brown, about 15 minutes. Stir in the parsley, garlic, and bacon and stir until fragrant and lightly browned. Season with 1 teaspoon of salt and pepper. Serve.
SWEET POTATO SURPRISE
This is a great recipe to dress up your sweet potatoes.
Provided by Debbie Rowe
Categories Side Dish Vegetables Sweet Potatoes Sweet Potatoes With Marshmallow Recipes
Yield 9
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease one 8x12 inch baking dish.
- Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool.
- In a mixing bowl, combine sweet potatoes, bananas, white sugar, brown sugar, pecans, evaporated milk, butter, vanilla, cinnamon and nutmeg. Mix well.
- Pour mixture into baking dish, place coconut on top of potato mixture and top with marshmallows. Bake for 10 to 15 minutes.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 54.6 g, Cholesterol 3.2 mg, Fat 6.7 g, Fiber 3.1 g, Protein 2.3 g, SaturatedFat 2.2 g, Sodium 58.3 mg, Sugar 41.3 g
SAUTEED POTATOES
Diced potatoes tossed with salt, pepper, and chives make a homey, quick side dish suitable for breakfast or dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Peel potatoes, and place them in cold water to inhibit discoloration. Remove, and cut into 3/4-inch cubes.
- Heat half the oil in a large saute pan over medium heat. Pat potatoes dry; add half to pan. Season with salt and pepper. Cook, tossing frequently, until potatoes are golden, 12 to 15 minutes. Add half the butter; as it melts, toss to coat potatoes.
- Transfer to a serving plate; keep in a warm place while you repeat with remaining oil, potatoes, and butter. Toss potatoes with chives. Serve immediately.
SAUTé POTATOES WITH SEA SALT & ROSEMARY
There are few sides as simple and perfect as pan-fried spuds - the secret is boiling the potatoes in their skins before frying until golden
Provided by Sara Buenfeld
Categories Side dish
Time 40m
Number Of Ingredients 5
Steps:
- Put the whole unpeeled potatoes in a pan of water. Bring to the boil and cook for 15 mins. Drain and leave to cool. Can be done several hours ahead.
- When ready to serve, strip the skins from the potatoes, then cut them into thick slices. Heat the oils together in a very large non-stick frying pan. Add the potatoes in a single layer if there is room, and cook for 10-15 mins, tuning them frequently with a fish slice until they are golden and crispy. Sprinkle with the rosemary and flaky salt, then serve.
Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
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