BROWNED BUTTER RED POTATOES
I've been making my version of Dad's potatoes for years, and it goes great with any meal. Browning the butter gives the potatoes a whole new taste. -Anne Pavelak, Endicott, Washington
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 5
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; return to pot., Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until light golden brown, stirring constantly. Stir in garlic; cook 30 seconds longer or until butter is golden brown. Add to potatoes; sprinkle with salt and pepper. Toss gently to combine.
Nutrition Facts : Calories 246 calories, Fat 15g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 510mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
BROWN BUTTER MASHED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Peel the potatoes, rinse in cold water and cut into fourths. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
- Meanwhile, add the butter to a saucepan over medium heat. Allow the butter to brown, 2 to 3 minutes, being careful not to burn it. Swirl the pan as you go, stopping when the solids turn medium to deep golden brown.
- Drain the potatoes, then return them to the pot. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
- Add the cream cheese, half-and-half, cream, some salt and pepper and three-quarters of the brown butter to the pot and stir to combine. If the mixture needs thinning, add some milk. Check the seasonings, adding salt and pepper to taste. Drizzle the remaining brown butter over the top. Sprinkle with fresh parsley.
BELLA'S ROSEMARY RED POTATOES
The simplest, most elegant side dish ever! This is the best way to impress company without any extra effort. Substitute 1 teaspoon dried rosemary if you do not have fresh rosemary. Bon appetit!
Provided by BELLAROUGE
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix together melted butter and oil, then pour into a 9x13 inch baking dish. Place the potatoes into the dish, and stir until coated. Sprinkle with rosemary, salt, and pepper. Cover with aluminum foil.
- Bake in the preheated oven for 30 minutes, or until the potatoes are tender. Stir the potatoes occasionally to ensure even cooking.
Nutrition Facts : Calories 398.8 calories, Carbohydrate 50.9 g, Cholesterol 22.9 mg, Fat 19.4 g, Fiber 4.7 g, Protein 6.1 g, SaturatedFat 6.9 g, Sodium 154.9 mg, Sugar 3.8 g
SKILLET RED POTATOES
When I'm in a hurry to prepare potatoes, I resort to this recipe for skillet potatoes that I created myself. The mix of seasonings is just right and makes a delicious, attractive side dish. It's been a family favorite for a long time and fits with most any meal. -Lois Collier, Vineland, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a skillet, heat oil over medium heat. Add potatoes; cook for 10 minutes, stirring occasionally. Stir in remaining ingredients; cook and stir until potatoes are browned and tender, about 5 minutes longer.
Nutrition Facts : Calories 205 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.
BUTTER BROWN POTATOES
My stepmom's recipe for delicious potatoes that are crunchy/chewy on the outside and soft and fluffy in the middle.
Provided by SuperSpike
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel potatoes and cut in half lengthwise (you only need enough that will fit in the bottom of your baking dish- so start with four and see if you need to peel more to fill the dish).
- Place butter/margarine in a 9x13 baking dish and place in a preheated 350 F degree oven, and let it melt. Remove from oven and add potatoes in coating thoroughly (you may have to use a basting brush for this). Arrange potatoes cut side down, and season with the salt and pepper.
- Return dish to oven and bake for 45 minutes to an hour (depending on thickness of potatoes), or until the potatoes are golden brown and cooked through. For best results baste the potatoes with the melted butter in the bottom of the dish halfway through the cooking time.
- Note: this is a really easy side dish if you are cooking other items in the oven and can easily be made when you have to bake something between 325 and 375- just adjust the cooking time.
MOM'S BROWN POTATOES
These potatoes are different than the usual fries, but so good.
Provided by DAME DE COEUR
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Heat the oil in a deep fryer or large, heavy saucepan to 350 degrees F (175 degrees C).
- Deep fry the potatoes until golden brown. As you remove the potatoes from the oil, sprinkle them generously with garlic salt and parsley.
Nutrition Facts : Calories 303.2 calories, Carbohydrate 46.7 g, Fat 11.3 g, Fiber 6 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 17.5 mg, Sugar 2.1 g
BUTTERY RED POTATOES
As my grandparents have always called them, "new" potatoes. Sliced red potatoes boiled and then covered in butter sauce. Simple and quick.
Provided by mysonshine
Categories Potato
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Bring water to a boil as you slice potatoes thick or thin, leaving the skin on. (I keep my slices "potato chip shaped" and not too thin!).
- Boil potatoes until tender (when a fork can be inserted with ease), about 15-20 minutes.
- Drain in colander.
- Place potatoes in a big bowl and add plenty of butter/margarine. (I use at least 2-3 tablespoons maybe more, depending on number of potatoes used and whatever our mood happens to be!).
- Then sprinkle chives on top of potatoes to taste and for a little more color.
- *Add salt and pepper to taste.
- *Can add some bacon bits and shredded cheese on top or mixed if you like. I haven't ever tried that, but sounds like it might be good.
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- Place potatoes, water and bouillon in 4-quart saucepan or Dutch oven. Cover; cook over medium-high heat 6-8 minutes or until mixture comes to a boil.
- Melt butter in 1-quart saucepan over medium heat. Cook, stirring constantly, 2-3 minutes or until butter foams and just starts to turn a delicate golden color. Stir in parsley and salt. Immediately pour over potatoes; gently stir to coat.
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- Drizzle with olive oil and sprinkle with garlic salt and pepper. Toss to coat evenly. Roast, uncovered, for 20 minutes.
- Meanwhile, in a small saucepan, heat butter over low heat until melted. Continue cooking until butter turns a light golden brown and has a nutty aroma. Remove from heat and set aside.
- Remove potatoes from oven. Pour the browned butter over the potatoes and sprinkle with brown sugar and green onions. Stir to coat potatoes evenly in the butter and brown sugar.
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