Sizzlin Chef » potatoe

Mashed Potatoes with Roasted Garlic Butter

admin — Tue, 23 Dec 2008 11:29:40 +0000

Definitely the best mashed potato recipe I’ve made. The garlic flavor is strong, but not at all overpowering. I didn’t have to peel the potatoes, which made me happy, and I made the garlic butter hours in advance which made the last minute prep easy. You can make the garlic butter ahead and refrigerate it for up to 3 days.
Ingredients

Garlic butter
2 whole garlic heads
1/4 cup butter, softened
1 Tbsp finely chopped shallots
2 teaspoons finely chopped fresh rosemary

Potatoes
2 1/2 pounds cubed Yukon gold or red potato
1/3 cup fat-free, less-sodium chicken broth
1/4 cup buttermilk
2 Tbsps chopped fresh parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation
Preheat oven to 350F.

To prepare garlic butter, remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350F for 45 minutes; cool 10 minutes
.
Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, butter, shallots, and rosemary.
To prepare potatoes, place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

Drain and return potato to pan. Add broth and buttermilk; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Stir in garlic butter, parsley, salt, and pepper.

Makes 8 servings

Accordion Potatoes

admin — Fri, 19 Dec 2008 16:21:56 +0000

For seriously satisfying spuds, try these vitamin-rich reds. Creamier than russets and lower in starch, all they need is a drizzle of olive oil before roasting; sprinkle with parsley and thyme and serve.
Ingredients

8 large (8 ounces each) red potatoes
2 Tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp coarsely ground black pepper
1 Tbsp chopped fresh parsley leaves
1 tsp chopped fresh thyme leaves

Directions
Preheat oven to 450 F. Carefully slice each potato thinly without cutting all the way through.

Place potatoes on microwave-safe dish and cover with waxed paper. Cook in microwave on High 12 to 15 minutes or until easily pierced with tip of knife.

Transfer potatoes to metal baking pan. Carefully drizzle oil between slices. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. Roast in oven 25 minutes or until lightly browned. Transfer potatoes to platter; sprinkle with herbs.

Makes 8 servings
Prep Time 10 minutes
Cook Time 37 minutes

Hash Browns

admin — Thu, 18 Dec 2008 09:24:52 +0000

Vinegar boosts flavor, but not calories and fat, in this classic dish. Try some with breakfast or as a side dish to chicken.
Ingredients

2 large potato(es), Idaho, peeled and shredded
2 tsp olive oil
1/2 tsp paprika
1/2 tsp table salt
1/4 tsp black pepper
1/3 cup reduced-sodium chicken broth
2 Tbsp red wine vinegar
Directions
Place potatoes in a large saucepan and add enough water to cover. Set pan over medium-high heat and bring to a boil. Boil 5 minutes; drain and set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, paprika, salt and pepper; stir to coat. Saute 2 minutes. Add chicken broth and vinegar; cook until liquid is absorbed, stirring frequently, about 3 minutes. Yields about 1/2 cup per serving.

POINTS value: 2
Servings: 4
Preparation Time: 10 min
Cooking Time: 13 min

Herb Roasted Potatoes

admin — Tue, 09 Dec 2008 11:07:10 +0000

Ingredients

1/3 cup Dijon Mustard

2 Tbsps olive oil
1 clove garlic, finely chopped
1/2 teaspoon dried Italian seasoning
6 medium red-skinned potatoes (2 pounds), cleaned and cut into chunks
Directions

Mix all ingredients except potatoes in small bowl.
Place potatoes in greased 13x9x2-inch baking pan; pour mustard mixture over and toss.

Bake at 425F for 35 to 40 minutes or until potatoes are fork tender, stirring occasionally.
Makes 6 servings

Ultimate Twice Baked Potatoes

admin — Tue, 02 Dec 2008 10:42:02 +0000

I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.

Ingredients

4 large baking potatoes
8 slices bacon
1 cup sour cream

1/2 cup milk

4 Tbsps butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Directions
Preheat oven to 350 degrees F (175 degrees C).

Bake potatoes in preheated oven for 1 hour.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes

Note
Makes 8 servings
Prep Time: 15 Minutes
Cook Time: 1 Hour 15 Minutes
Ready In: 1 Hour 30 Minutes

Irish Champ

admin — Mon, 01 Dec 2008 16:28:24 +0000

Looks similar to colcannon, but champ is native to the North of Ireland. It’s made by blending scallions or green onions with creamy mashed potatoes. Great on it’s own, served steaming hot with extra butter which will melt through it. But it’s also the perfect side dish for good quality sausages.
Ingredients

1/2 teaspoon salt, or to taste
1 bunch green onions, thinly sliced
1 cup milk
2 pounds potatoes, peeled and halved
1/4 cup butter
1 pinch freshly ground black pepper to taste

Directions
Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.

Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. (It helps if you place a clean dish towel over the potatoes to absorb any remaining moisture.)

Meanwhile, heat the milk and green onions gently in a saucepan, until warm.

Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.

Makes 4 servings
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 40 Minutes

Speedy Scalloped Potatoes

admin — Sun, 02 Nov 2008 11:15:23 +0000

Buy potatoes that are firm and unsprouted with no green on the skin. Store them in a cool, dark, dry place for up to 2 weeks. Light will blush those spuds green and refrigeration will change the flavor. Eat potatoes with the peel on; you’ll not only save time, but you’ll add extra fiber, vitamins and minerals to your favorite potato dish.
Ingredients

3 medium potatoes, thinly sliced (1 lb)
3/4 cup nonfat milk
1/2 tsp paprika
1/4 cup grated Parmesan cheese

Directions
Spray a 2-quart casserole with nonstick cooking spray.
Layer potato slices and cheese. Pour in milk and sprinkle with paprika. Cover with vented plastic wrap.
Microwave on HIGH 10 to 12 minutes, rotating dish 3 times.

Makes 4 servings