Alfredo Potato Finger Fries Food

ALFREDO POTATO FINGER FRIES

Steps:

• Preheat oven to 425F
• In a large pot, cover the fingerling potatoes with cold, salted water and bring up to a boil, Cook until just tender, about 8 minutes, then drain
• While the potatoes cook, melt the butter in a small pot with the garlic and cook over medium-low heat for about 4-5 minutes
• Pour the melted butter onto a baking sheet then place the potatoes on top, cut side-down
• Roast until deeply golden brown, about 20 minutes
• Remove from the oven and flip them over with a spatula
• Season with some salt and sprinkle with Parmigiano and lots of black pepper
• Return the potatoes to the oven for 5 more minutes until the cheese is melted
• Serve alongside Marsala Mushroom Burgers

CREAMY POTATO RECIPE WITH ALFREDO SAUCE

Steps:

• Rinse potatoes and cut off any bad spots. I leave the potato skin on for more flavor.
• Cut the potatoes in half or into quarters, make sure the potatoes chunks are all about the same size so they're all done at the same time.
• Put the potatoes into a stockpot and fill the pot until the potatoes are just covered.
• Add two tablespoons of Kosher salt to the pot.
• Place the potatoes over med-high heat and cook for 12-15 minutes.
• While the potatoes are boiling, place a saucepan over medium heat and melt the unsalted butter.
• When the butter is melted add the Alfredo sauce, heavy cream, minced garlic, and chopped flat-leaf parsley.
• Test the potatoes to make sure they can be pierced with a fork.
• Drain your potatoes, I let my cooked potatoes drain in a colander for 4-5 minutes.
• Place the potatoes back into the stockpot and place it over low heat for 3-4 minutes.
• Use your preferred potato masher and begin smashing the potatoes, add the melted butter and Alfredo sauce mixture.
• Mix the potatoes until they are your preferred consistency. I like mine smashed potatoes to be a little chunky but feel free to mash them until they're smooth, it's your call.
• Add more salt, I prefer finishing salt and more freshly cracked black peppercorns at this stage of the recipe.
• Serve

ALFREDO POTATO FINGER FRIES

Steps:

• Preheat oven to 425°F
• In a large pot, cover the fingerling potatoes with cold, salted water and bring up to a boil, cook until just tender, about 8 minutes, then drain.
• While the potatoes cook, melt the butter in a small pot with the garlic and cook over medium-low heat for about 4-5 minutes.
• Pour the melted butter onto a baking sheet then place the potatoes on top, cut side-down.
• Roast until deeply golden brown, about 20 minutes.
• Remove from the oven and flip them over with a spatula.
• Season with some salt and sprinkle with Parmigiano and lots of black pepper.
• Return the potatoes to the oven for 5 more minutes until the cheese is melted.

HEARTY ALFREDO POTATOES

Steps:

• In a large bowl, combine the Alfredo sauce, milk and garlic powder. Pour a fourth of the mixture into a greased 13x9-in. baking dish. Layer with a fourth of the potatoes; sprinkle with 1 tablespoon Parmesan cheese, salt and pepper., In a large bowl, combine the turkey, broccoli and 1-1/2 cups Swiss cheese; spoon a third over potatoes. Repeat layers twice. Top with remaining potatoes. Sprinkle with remaining Swiss and Parmesan cheeses. Spread with remaining Alfredo sauce mixture., Cover and bake at 400° for 45 minutes. Reduce heat to 350°. Bake, uncovered, 30 minutes longer or until potatoes are tender. Let stand for 15 minutes before serving.