TRADITIONAL IRISH BOXTY: THE BEST EVER POTATO PANCAKES, WITH A TWIST (IRISH POTATO PANCAKES)
A wonderful and hearty Irish potato pancake recipe.
Provided by adapted by Christina Conte
Time 40m
Number Of Ingredients 7
Steps:
- In a small bowl, place the flour, baking powder and salt; set aside.
- In a large mixing bowl, combine the mashed potatoes with the grated raw potato, then add the flour and mix well.
- Slowly add the buttermilk and stir gently (do not over mix).
- The mixture should be like a very firm, thick batter; almost like a dough, so add more buttermilk if needed (I just used 1 cup/8 oz).
- Heat a griddle or nonstick frying pan over medium-high heat, and add a pat of butter, just before scooping out some of the boxty batter onto the pan.
- Flatten and shape into a nice, round pancake shape and fry until golden brown on the bottom.
- Turn and continue to cook until golden brown on top too, turning the heat down if they are browning too quickly (remember there are raw potatoes which need to cook).
- Continue to add a little butter and fry the boxty until all the batter is finished. Serve hot.
Nutrition Facts : Calories 253 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 3 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2, Sodium 570 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
BUTTERMILK SCALLOPED POTATOES
Scalloped potatoes with a bit of tang from buttermilk. No need to make a white sauce. Great side for pork or chicken. PLEASE NOTE: In step 7, DO NOT BOIL the buttermilk, or it will curdle.
Provided by Outta Here
Categories Potato
Time 1h14m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 350°F.
- Coat the inside of a 2-quart casserole dish with nonfat cooking spray.
- In a large zip-type plastic bag, combine flour, salt, pepper and paprika.
- Add potato slices and seal bag. Shake until potato slices are coated with flour mixture.
- Layer slices in casserole dish.
- In a medium saucepan, saute onion in butter until tender, about 5 minutes.
- Add buttermilk to pan and heat; DO NOT BOIL!
- Pour mixture over potatoes and bake, uncovered, 1 hour or until potatoes are tender.
BUTTERMILK POTATO CAKES
I found this recipe in Southern Living magazine. I have not tried this recipe, but I'm posting this for safe keeping.
Provided by internetnut
Categories Potato
Time 21m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare Steam N' Mash cut russet potatoes according to package directions.
- In medium bowl, mash cooked potatoes, buttermilk, and butter. Stir in parsley, mustard, and garlic powder until well combined then shape into 8 patties. Dip patties in flour; pat off excess. In large nonstick skillet, heat oil over medium-high heat until hot. Place 4 patties in pan and fry for 3 minutes without turning, or until nicely browned. Gently turn cakes over and cook 3 minutes more.
- Drain on a paper towel, season with salt, and repeat with remaining 4 patties.
Nutrition Facts : Calories 216.5, Fat 13.2, SaturatedFat 4.8, Cholesterol 16.5, Sodium 82.2, Carbohydrate 22.1, Fiber 2.8, Sugar 2.5, Protein 3.7
ROASTED SWEET POTATOES AND BUTTERMILK
Rich, tangy buttermilk lends a savory note to the candied-like flavor of roasted sweet potatoes.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Toss wedges with olive oil and season with salt; roast until tender, about 20 minutes. For the dip, whisk together buttermilk, mayonnaise and dill; season with salt. Sprinkle with more dill before serving.
BUTTERMILK ROASTED POTATOES
Make and share this Buttermilk Roasted Potatoes recipe from Food.com.
Provided by Bev I Am
Categories Potato
Time 1h
Yield 6 cups
Number Of Ingredients 6
Steps:
- Prepare potatoes for roasting by peeling and cutting into large chunks.
- Toss with oil.
- Place in 425°F oven on lowest rack for best browning.
- Roast for 40-45 minutes, turning at least once.
- Mash potatoes in large bowl, leaving them slightly chunky.
- Stir in buttermilk, butter, and chives.
- Season with salt and pepper.
BUTTERMILK PARMESAN POTATOES
I created this potato dish when I had leftover ingredients to use up. They give a little subtle twist to scalloped potatoes, and may make you want seconds! They also reheat well, that is if you have leftovers...
Provided by BELFLOREK
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h52m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease 9x13 inch baking dish. Arrange potatoes over the bottom of the dish, and set aside.
- Melt 1 tablespoon butter in a saucepan over medium heat. Add the garlic and onion; cook and stir until the onion is transparent, about 5 minutes. Stir in 3 tablespoons butter until melted. Sprinkle the flour, salt, and pepper over the onion mixture. Cook and stir until mixture bubbles and thickens, about 2 minutes. Continue to stir the flour mixture while gradually pouring in the milk and buttermilk, and return the mixture to boiling. Stir in 3/4 cup Parmesan cheese; cook for 2 minutes until melted, and mixture is smooth. Pour the mixture over the potatoes in the baking dish, stirring to coat evenly.
- Bake in preheated oven for 1/2 hour, and stir. Bake 1/2 hour longer, stir the potato mixture again, and sprinkle with remaining 1/4 cup Parmesan cheese. Bake for 20 minutes more.
Nutrition Facts : Calories 362.9 calories, Carbohydrate 55.5 g, Cholesterol 29.9 mg, Fat 10.7 g, Fiber 5.3 g, Protein 13.2 g, SaturatedFat 6.5 g, Sodium 440.3 mg, Sugar 6.2 g
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