CRISP GARLIC YUKON GOLD POTATOES
Make and share this Crisp Garlic Yukon Gold Potatoes recipe from Food.com.
Provided by mr. and mrs norris
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F Brush a baking sheet with 1 tablespoon of the oil and sprinkle with salt and pepper.
- Arrange the gold potatoes on the baking sheet, cut side down, and bake for 45 minutes, or until crisp and golden brown. Transfer the potatoes to a bowl.
- Heat the remaining 3 tablespoons of oil in a large skillet. Add the garlic and cook over moderately low heat, stirring, until crisp and lightly browned; do not let the garlic get too brown or it will be bitter.
- Pour the garlic and oil over the potatoes, add the parsley and toss. Season with salt and pepper and serve at once.
AMERICAN CAVIAR WITH CRISPY YUKON GOLD POTATO PANCAKES
Provided by Bruce Aidells
Categories Cake Fish Onion Potato Appetizer Fry Super Bowl Lemon Fall Winter Pan-Fry Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 16
Number Of Ingredients 10
Steps:
- Using largest holes on box grater, shred potatoes into large bowl. Mix in egg and next 4 ingredients. Transfer potato mixture to strainer set over same bowl.
- Add enough oil to heavy medium skillet to reach depth of 1/4 inch. Heat oil over medium-high heat. Working in batches, drop batter by rounded tablespoonfuls into hot oil, flattening with back of spoon to form 2- to 3-inch-diameter 1/4-inch-thick pancakes. Fry until golden brown, about 4 minutes per side. Transfer pancakes to paper towels to drain.
- Top pancakes with crème fraîche, red onion, and caviar; serve.
- *Available at some supermarkets and at specialty foods stores.
YUKON GOLD POTATO W/ BLACK OLIVE "CAVIAR"
Make and share this Yukon Gold Potato W/ Black Olive "caviar" recipe from Food.com.
Provided by ceilmary
Categories Potato
Time 50m
Yield 5 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in soup pot over medium-low heat. Add onions; cook, stirring occasionally, until tender, about 10 minutes.
- Stir in vegetable stock, potatoes, garlic, salt & pepper. Increase heat to high; bring to a boil. Reduce heat, cover & simmer until potatoes are very tender (about 10 minutes).
- Make "caviar": stir all ingredients together in a small bowl, and set aside.
- Puree the soup in a blender until smooth(will need to do in several batches).
- Return soup to pot set on medium heat; return to serving temperature.
- Garnish each serving with a small mound of "caviar". Non-vegans: You can also garnish with finely crumbled hard-cooked eggs and/or sour cream.
Nutrition Facts : Calories 195.1, Fat 12.3, SaturatedFat 6, Cholesterol 22.9, Sodium 398.4, Carbohydrate 20.7, Fiber 3, Sugar 2.4, Protein 2.2
YUKON GOLD POTATO KNISHES WITH OSETRA CAVIAR
Provided by Patricia Yeo
Categories appetizer
Time 2h30m
Yield 8 to 12 appetizer-size servings (36 pieces in all)
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan, and cover with cold water. Bring to a boil, reduce heat and cook at barest simmer until a skewer glides easily through potatoes, about 1 hour. Drain potatoes, cool slightly and peel. Run potatoes through a food mill and into a bowl. Grate onion on the large holes of a box grater directly into bowl with potatoes. Season with plenty of salt and some pepper. Stir in 1/2 cup creme fraiche. Cool to room temperature. (Potatoes can be covered and refrigerated for up to 1 day.)
- Set one wrapper on a work surface with one corner facing you. Spread scant 1/4 cup potatoes about 2 inches above bottom corner so that potatoes form 1-inch-wide strip that extends almost from one side of wrapper to the other. Fold bottom corner of wrapper over potatoes. Roll wrapper, folding in sides to enclose potatoes. When you get three-quarters of the way to the top, brush remaining edges with beaten egg and continue rolling to seal. Repeat with the rest of the wrappers and filling. (Knishes can be refrigerated, uncovered, for up to 1 day.)
- Heat 1 inch oil in a large, deep saucepan until very hot but not quite smoking, about 375 degrees. With tongs, add several knishes, and fry, turning once or twice, until golden brown all over, about 1 minute. Remove from oil, and drain on paper towels. Fry remaining knishes in batches.
- With serrated knife, trim a thin slice from either end of each knish. Cut each knish crosswise into three pieces. Arrange pieces, with one cut side up, on a platter. Top each piece with a dollop of remaining creme fraiche and a little caviar. Serve immediately.
Nutrition Facts : @context http, Calories 84, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 84 milligrams, Sugar 0 grams, TransFat 0 grams
ROASTED YUKON POTATOES WITH ROSEMARY
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F.
- Toss the potatoes, garlic, and rosemary with the oil, salt and pepper on a baking sheet. Arrange potatoes cut side down and roast until fork tender, 20 to 25 minutes. Serve hot.
Nutrition Facts : Calories 224 calorie, Fat 11 grams, SaturatedFat 2 grams, Carbohydrate 30 grams, Fiber 3 grams, Protein 13 grams
BAKED POTATOES WITH CRéME FRAICHE AND CAVIAR
Very simple and ultra-delicious, these special baked potatoes will make a wonderful starter, side, or even a light main for all kinds of celebratory gatherings. Martha likes to use Yukon Gold potatoes as their thin skin crisps up nicely in the oven.
Provided by Martha Stewart
Categories Seafood Recipes
Time 1h35m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F with a rack in center. Bake potatoes directly on rack until darkened slightly, beginning to wrinkle, and easily pierced with the tip of a knife, 1 to 1 1/2 hours (depending on size).
- Working one at a time, immediately wrap potatoes in a clean kitchen towel and slam down onto a countertop (this ensures a light, fluffy texture). Slash potatoes to open, season, and top generously with dollops of crème fraîche and scoops of caviar. Serve immediately.
GRILLED YUKON GOLD POTATOES WITH ROSEMARY-LEMON-GARLIC VINAIGRETTE
Steps:
- Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, 12 to 15 minutes. Drain, let cool then cut each potato into rounds and wedges. Potatoes can be made up to 2 days in advance and refrigerated and cut just before grilling.
- While the potatoes are cooking, combine the zest, juice, garlic, mustard, rosemary and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the extra-virgin olive oil and blend until emulsified. Can be made 1 day in advance and refrigerated. Bring to room temperature before using.
- Heat the grill to high.
- Brush the potatoes on both sides with the canola oil and season with salt and pepper. Place the potatoes on the grill, cut side down and cook until golden brown, 4 to 5 minutes. Turn the potatoes over, and continue grilling until just cooked through, about 5 minutes longer. Remove the potatoes and cut each half in half lengthwise and then crosswise into 1-inch pieces. Transfer to a platter and immediately drizzle with the vinaigrette and toss to combine. Garnish with parsley sprigs.
SEASONED YUKON GOLD WEDGES
"These zesty potatoes are a snap to make. My two boys and husband just love them. They're good with roast or chops, but can also be served as an appetizer with a dip." -Jane Lynch of Scarborough, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, toss potatoes with oil. Combine the remaining ingredients; sprinkle over potatoes and toss to coat. , Arrange potatoes in a single layer in a 15x10x1-in. baking pan coated with cooking spray. , Bake, uncovered, at 425° for 40-45 minutes or until tender, stirring once.
Nutrition Facts : Calories 121 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 339mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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35 YUKON GOLD POTATO RECIPES
From allrecipes.com
Author Danielle SusiPublished Sep 20, 2020Estimated Reading Time 7 mins
- Potato Leek Soup. View Recipe. Perfect for the colder months, this creamy soup gets its mild onion flavor from leeks, while potatoes offer substance and bite.
- Roasted Lemon-Garlic Potato Wedges. View Recipe. Yukon Gold potatoes are roasted simply with lemon and garlic for an easy, weeknight side dish. 22 Top-Rated Side Dish Recipes Ready in 15 Minutes.
- Yukon Gold Mashed Potatoes with Roasted Shallots. View Recipe. The only thing better than mashed potatoes is mashed potatoes with roasted shallots mixed into them.
- Roasted Melting Potatoes. View Recipe. Yukon Gold potatoes are sliced into thick rounds, tossed with melted butter, and roasted on high heat until crispy on the outside and melt-in-your-mouth tender on the inside.
- Best Baked French Fries. View Recipe. Everyone loves French fries and these baked ones are no exception. A healthier alternative to deep frying your fries, these are flavored with garlic powder, salt, and black ground pepper, but could be elevated with any other spices you like.
- Instant Pot Broccolini and Potato Salad. View Recipe. "This salad is so quick to throw together, using your Instant Pot to cook the broccolini and potatoes at the same time," says recipe creator and Allrecipes Allstar Kim's Cooking Now.
- Sliced Potatoes with Bacon and Parsley. View Recipe. These sliced potatoes are an excellent side dish to a roast chicken, pot roast, or other protein. Dressed in a mixture of vinegar and beef broth, these spud slices get an upgrade from pieces of browned, crisped bacon and sautéed onions.
- Clay Pot Meatloaf and Potatoes. View Recipe. Meatloaf is a classic family dinner, and the potatoes that surround this meatloaf get sprinkled with onion soup mix, rosemary sprigs, and onions to create a side that will complement the flavors in your meatloaf.
- Easy Cheese and Ham Scalloped Potatoes. View Recipe. These scalloped potatoes are creamy, cheesy, and easy to make. Ham and cheese are a fairly typical (and delicious) combination for sandwiches and really shine in these potatoes.
- Patate Prezzemolate (Vegan Italian Potato Salad) View Recipe. If you're looking to branch out from the usual mayonnaise and potato combination, this simple salad is a great alternative.
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