CRISPY BAKED POTATOES WITH SPRING ONIONS
Perfect the art of roasted, fluffy spuds with crisp skin, served with soured cream - a healthy winter warmer
Provided by Sarah Cook
Categories Dinner, Side dish
Time 3h
Number Of Ingredients 6
Steps:
- Heat oven to 140C/120C fan/gas 1. Bake the potatoes for 2 hrs until soft to the middle (alongside the pork is fine).
- Toss the potatoes with the olive oil, most of the spring onions, thyme and plenty of seasoning in a slightly-too-small roasting tin. Use the back of a fish slice or similar to squash the potatoes into a flat-ish compact cake. Chill until ready to finish, for up to a day.
- Heat oven to 220C/200C fan/gas 7 (when the pork comes out). Drizzle the spuds with a little more oil and roast for 30-40 mins until golden and crisp. Mix the salad cream and soured cream, drizzle over, then scatter with remaining spring onions and more seasoning, and serve.
Nutrition Facts : Calories 299 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
SWEET POTATO ONION BREAD
Make and share this Sweet Potato Onion Bread recipe from Food.com.
Provided by Donna M.
Categories Yeast Breads
Time 3h15m
Yield 1 1/2 loaf
Number Of Ingredients 9
Steps:
- Ingredient amounts in parentheses are for 2 pound loaf size.
- Place ingredients in bread pan in the order the manufacturer recommends.
- Select Basic/White cycle.
- When bread is done baking, remove from pan and cool on wire rack.
Nutrition Facts : Calories 1070.6, Fat 10.4, SaturatedFat 1.8, Sodium 1285.5, Carbohydrate 211.9, Fiber 9.9, Sugar 8.6, Protein 28.7
GREYSTON'S POTATO ONION BREAD
Provided by Molly O'Neill
Time 5h
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Dissolve the yeast in the warm water and then add the honey, milk powder, salt, oil, potatoes and onion, stirring well. Gradually stir in 1 1/2 cups of flour.
- Add 2 more cups of the flour, 1/2 cup at a time, until the dough is stiff. Turn onto a lightly floured board and knead in enough flour until the dough is no longer sticky.
- Continue kneading for about 15 minutes and then place the dough in a lightly oiled bowl. Cover the bowl loosely with plastic wrap and set in a warm place to rise until dough is doubled in volume, about 1 1/2 hours. Remove dough from bowl, punch it down and shape into a ball. Return to bowl, cover with plastic wrap and let rise for 40 minutes.
- Preheat the oven to 350 degrees. Punch down the dough again and turn onto a lightly floured board . Divide the dough in half and knead one piece, adding about 1/4 cup or more of flour to make the dough stiff enough to hold a round shape.
- Form a ball and then fold the dough inward while rotating it against the board to form a mushroom cap. Repeat this rotation 10 times. Lay the ball of dough on its side and roll and press the dough against the board about 10 times, continuing to keep the round shape. Repeat with the other ball.
- Place both balls on a buttered baking sheet and let them rise in a warm place, lightly covered with plastic wrap, for about 25 minutes. Brush the loaves with egg wash and make 2 quarter-inch-deep slashes to form a cross in each.
- Bake for 35 to 40 minutes, until the loaves are golden and produce a hollow sound when tapped on the bottom. Cool at least 1 hour before slicing.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 2 grams, Carbohydrate 62 grams, Fat 3 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 345 milligrams, Sugar 4 grams, TransFat 0 grams
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