Tuscan Potato Bake Recipes

Steps:

• 1. Scrub potatoes; cut into 1-inch pieces. In large saucepan cook potatoes in lightly salted boiling water 12 to 15 minutes or until tender; drain.
• 2. In a large skillet cook and stir garlic and thyme in butter over medium heat for 1 minute; add potatoes. Coarsely mash potatoes. Stir in buttermilk, 1/2 teaspoon salt, and 1/4 tsp. black pepper. Fold in fontina cheese, half of the Parmesan cheese, and the blue cheese.
• 3. Spread mixture evenly in a greased 2-qt. square baking dish.
• 4. In a small bowl combine remaining Parmesan, panko, Italian seasoning, and oil. toss with a fork to combine. Evenly sprinkle over potato mixture in dish.
• 5. Bake in a preheated 400-degree oven for 20 minutes or until bubbly and top is golden. If desired, sprinkle with snipped fresh parsley.

Steps:

• Preheat the oven to 375 degrees F.
• Place the potatoes on a sheet pan, add the garlic, rosemary, lemon, olive oil, 2 teaspoons kosher salt, and 1 teaspoon pepper, and toss until everything is coated with oil. Spread out in one layer.
• Roast for 50 to 60 minutes, turning the potatoes with a metal spatula every 20 minutes, until the potatoes are browned and crisp on the outside and tender inside. The garlic will be browned and sweet and the lemon slices will be caramelized. Discard the rosemary branches, sprinkle with fleur de sel, and serve hot.

Steps:

• Preheat your oven to 400°F.
• Bring a large pot of water to boil and add a dash of salt. Cut the potatoes into roughly 1-inch cubes. Place the potatoes into the boiling water for 10 to 15 minutes. Drain the potatoes and then return them to the same pan.
• Place the butter, garlic and the thyme in with the potatoes and heat over a low flame until the garlic is just beginning to brown. Discard sprigs of thyme.
• Remove the potatoes from the heat and pour in the cream, salt, pepper, pecorino-Romano cheese and blue cheese. Use the back of a fork or a masher to lightly mash the ingredients together, leaving some lumps in the potatoes if desired.
• Place the potatoes into the bottom of a lightly greased 3-quart casserole dish.
• In a small bowl, combine the olive oil, breadcrumbs, Parmesan cheese, rosemary and parsley. Spoon this mixture over the potatoes and bake the casserole, uncovered, in the oven for 20 minutes.

Steps:

• Place potatoes in a large bowl. Drizzle with oil; toss to coat evenly. Combine the garlic, parsley, basil, oregano, salt and pepper; sprinkle over potatoes and toss to coat evenly. Transfer to an ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° for 30 minutes. Stir; bake 10-15 minutes longer or until potatoes are tender and golden brown.