Sauteed Yukon Gold Potatoes Recipes

Steps:

• Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

Steps:

• Place potatoes in a saucepan; cover with water. Bring to a boil.
• Reduce heat; simmer 2 minutes.
• Drain and let stand for 2 minutes.
• To clarify butter: Place 1/2 cup butter in a medium saucepan over medium low heat; cook 5 minutes or until butter is completely melted.
• Skim solids off top with a spoon and discard solids.
• Slowly pour remaining butter out of pan leaving remaining solids in pan; discard those solids. You will have about 1/3 cup of butter (a little more than you need for this recipe).
• Heat 1/4 cup clarified butter in a large nonstick skillet over medium-high heat.
• Add potatoes to pan; reduce heat to medium, and cook 20 minutes or until tender and browned, stirring occasionally.
• Stir in parsley and remaining ingredients; cook 30 seconds.

Steps:

• In a small bowl, combine salt, pepper, thyme, orange zest, and olive oil. Add red wine and mix well. Place in plastic bag with monkfish, seal and marinate in the refrigerator for 24 hours.
• Preheat the oven to 350 degrees F. Heat the butter in a nonstick pan. Add the garlic and saute in butter until lightly golden. Add mushrooms and cook until the water has evaporated. Season with salt and pepper and cool.
• With an apple corer, make a hole lengthwise through the potato saving the core. Fill the potato with enough mushroom filling to pack the inside of the potato. Cut the ends of the cores off and use as caps to seal off the ends of the potato. Rub olive oil, salt and pepper on the potatoes. Wrap in foil and bake for 45 minutes.
• Prepare sauce by reducing red wine, balsamic vinegar, shallots, and bay leaf until lightly thickened. Add the veal stock and bring to a simmer. Strain, whisk in cold butter and season with salt and pepper.
• Remove fish from the marinade. Pat dry and season with salt. In a large skillet, heat 4 tablespoons olive oil until very hot over high heat. Add fish and brown on all sides. Finish cooking in the oven until fish is cooked through, about 8 to 10 minutes
• Saute spinach with olive oil in a large pan until wilted and season with salt and pepper.
• Place the spinach in piles in the center of 2 large plates. Place the fish around the spinach at the12 and 6 o'clock positions. Cut potatoes on the bias trimming the ends to lay flat and place at 9 and 3 o'clock positions. Pour the wine sauce over the fish and serve.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the shallots, oil, broth, thyme, pepper and salt in a small casserole dish. Cover and roast until the shallots are very soft and brown, about 45 minutes. Remove the casserole from the oven.
• Cook the potatoes in a large pot of boiling water until soft, about 20 minutes. Drain and place the potatoes back in the pot over low heat to dry.
• Heat the milk over medium low heat. Add it to the potatoes and beat with a mixer. Add the roasted shallots and beat again until potatoes are smooth.

Steps:

• Steam potato wedges until very tender, about 15 minutes.
• Meanwhile, heat 5 tablespoons oil in large skillet over low heat. Add garlic; sauté until golden, about 6 minutes.
• Add potatoes and thyme to skillet. Mash coarsely. Season with salt and pepper. Transfer to bowl, drizzle with remaining 1 tablespoon oil, and serve.