SUN-DRIED TOMATO POTATO WEDGES
This is an easy recipe that is good with chicken or beef. The salad dressing added to the warm potatoes gives them lots of flavour.
Provided by Kate in Ontario
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Cut potatoes into long fairly thick wedges-no need to peel.
- Par-boil in water over medium heat about 3-5 minutes.
- Drain and toss to coat with salad dressing while still warm.
- Spray a shallow baking dish with no-stick spray and add potatoes.
- Bake in 350 oven for 30 minutes turning once or until golden and crispy.
Nutrition Facts : Calories 143.3, Fat 1.6, SaturatedFat 0.5, Cholesterol 9.1, Sodium 122.4, Carbohydrate 29.8, Fiber 2.5, Sugar 2.6, Protein 3.2
MASHED POTATOES WITH SUN-DRIED TOMATOES
Provided by Jim Fobel
Categories Potato Tomato Side Thanksgiving Vegetarian Fall Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Place sun-dried tomatoes in small bowl. Pour enough hot water over to cover tomatoes; let stand until softened, about 5 minutes. Drain. Return tomatoes to bowl; stir in 1/4 cup Parmesan and oil.
- Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return potatoes to pot. Stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat. Add milk, half and half, 2 tablespoons butter, salt, nutmeg and pepper to potatoes. Mash until smooth.
- Butter 8x8x2-inch glass baking dish. Spread half of mashed potatoes in prepared dish. Sprinkle sun-dried tomato mixture over. Spread remaining mashed potatoes over. Sprinkle with remaining 1/4 cup Parmesan. Dot with remaining 1 tablespoon butter. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 400°F. Bake potatoes uncovered until heated through and top is golden brown, about 35 minutes (or up to 45 minutes if refrigerated).
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