ROASTED SMASHED POTATOES WITH ARTICHOKES
I'm not a big fan of artichokes, but they are a nice addition to this roasted smashed potatoes recipe. Keep an eye on the pan while baking; you might need to stir it a couple of times to keep the artichokes from getting too brown and the potatoes from sticking. -Susan Bickta, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain. Drain artichokes, reserving 1/4 cup oil. Drizzle oil in a 12-in. cast-iron or other ovenproof skillet; arrange potatoes and artichokes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness; sprinkle with salt and pepper. Roast until crispy and golden brown, 20-25 minutes. If desired, top with minced fresh chives.
Nutrition Facts : Calories 334 calories, Fat 27g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 834mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 9g fiber), Protein 2g protein.
CRISPIEST EVER POTATOES
Somewhere between oven-roasted potatoes and crispy hash, these little creamer potatoes are boiled in water with baking soda before being smashed. The alkaline in the baking soda helps the skins crisp up quickly. Smashing increases their surface area and contact with the pan. The result is the crunchiest-ever crust.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F.
- Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
- Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
- Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.
ROASTED POTATOES AND ARTICHOKES
Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.
Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
ROAST COD WITH ARTICHOKES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Combine the potato slices, artichokes, olives, rosemary, 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread the mixture evenly on a parchment-lined baking sheet; bake until the vegetables are tender and lightly browned, about 20 minutes.
- Brush the fish with 1 tablespoon olive oil and season with 1 teaspoon salt and a few grinds of pepper. Remove the baking sheet from the oven and set the fish on top of the vegetables. Return to the oven and continue baking until the fish is opaque and the vegetables are golden brown, about 10 minutes.
- Drizzle the fish with the lemon juice and the remaining 1 tablespoon olive oil. Sprinkle with the parsley and serve with lemon wedges.
GRILLED POTATO AND GOAT CHEESE NAPOLEON WITH BALSAMIC-BASIL VINAIGRETTE
Steps:
- Put the potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender, but still firm, 12 to15 minutes. Drain and let cool before cutting each potato in 1/2-inch-thick slices.
- While the potatoes are cooking, combine the vinegar, garlic, mustard, basil and 1/2 cup of the oil in a blender and blend until smooth. Season with salt and pepper.
- Heat your grill to medium.
- Brush the potato slices on both sides with the remaining 1/4 cup oil and season with salt and pepper. Place the potatoes on the grill, close the cover, and grill until lightly golden brown and just cooked through, about 2 minutes per side.
- Carefully transfer the potatoes to a flat surface. Make stacks by layering the following: 1 slice potato, 1 tablespoon goat cheese, 1 slice potato, 1 tablespoon goat cheese, 1 slice potato. Place the stacks back on the grill, close the cover, and grill until the cheese begins to melt, about 1 minute.
- Transfer the potatoes to a platter, drizzle some of the vinaigrette on and around the potatoes, and sprinkle with the chives.
CRISP RED SNAPPER WITH RAGOUT OF POTATOES, ONIONS, ARTICHOKES, AND GREEN OLIVES WITH SAUCE VIERGE
Steps:
- For the Fish: Season the fish fillets with salt and pepper. Pour 3 tablespoons of oil in a saute pan over medium-high heat. When the pan is hot, but not smoking, place fish in pan skin side down, gently pressing on the fish so it does not curl up. From this point turn down the heat to medium and do not touch the fish. The skin will become crispy and release itself from the pan. Cook for 4 minutes on the skin side, and turn the fish over, cooking for 2 more minutes or just until done. Keep warm.
- For the Ragout: In a medium saute pan, heat 2 tablespoons of oil over medium-high heat. When hot, add the potatoes and onions, sauteing them until warmed through and a little color has appeared on the potatoes. Add the artichokes and olives and cook another 2 minutes. Pour in the chicken stock and season with salt and pepper. Continue cooking until the potatoes are tender. Drizzle remaining1 tablespoon of olive oil into the ragout before plating. Serve warm.
- Cut the lemon in half. Squeeze 1 tablespoon of juice from half of the lemon into a bowl, removing any seeds that may fall into the bowl. Slice the other half of the lemon into thin slices, and place them in the bowl. Add the garlic, tomatoes, and parsley to the bowl. Add 2 tablespoons of olive oil and season with salt and pepper, to taste. Stir to combine.
- Spoon the ragout evenly into 4 warm bowls, or deep plates. Top the ragout with the fish, skin side up. Drizzle the sauce on top of the fish and serve immediately.
PATATINE E CARCIOFI ARROSTO ROASTED POTATOES AND ARTICHOKES
Categories Herb Potato Side Roast Passover Vegetarian Artichoke Spring Kosher Gourmet Vegan Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 14
Steps:
- Make gremolata:
- In a bowl stir together gremolata ingredients.
- Preheat oven to 400°F.
- In a large shallow baking pan rub potatoes with 2 tablespoons oil and season with pepper and salt. Add garlic, rosemary, and thyme and roast potatoes in middle of oven, shaking pan occasionally, until they are tender but still retain their shape, about 30 minutes (depending on size of potatoes).
- Reduce temperature to 350°F.
- Peel roasted garlic. Drain trimmed artichokes and pat dry. Quarter artichoke halves lengthwise. In a large deep non-stick skillet warm remaining 4 tablespoons oil over moderately low heat and cook artichokes with garlic, stirring frequently, 5 minutes. Add pepper and salt to taste and 1 cup broth or water and cook, stirring occasionally, until artichokes are tender and most of liquid is evaporated, about 15 minutes. (If artichokes are not yet tender, add additional water or broth and continue cooking in same manner.)
- Add artichokes and garlic to potatoes and halve any larger potatoes. Heat vegetables in middle of oven until just heated through, about 10 minutes. While vegetables are heating, chop remaining herbs. Add chopped herbs, three fourths gremolata, and pepper and salt to taste and toss to combine well.
- Serve vegetables sprinkled with remaining gremolata.
CRISPY POTATO AND BACON WAFFLES #SP5
Official Contest Entry: Simply Potatoes 5Fix. A versatile side dish, this savory waffle can be topped with either a spicy red pepper jelly, applesauce, cheese sauce or sour cream and chives .
Provided by hartfelder
Categories Potato
Time 35m
Yield 12 waffles, 6 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, beat milk and eggs together.
- Gently stir in flour just until moistened.
- Mix in Simply Potatoes O'Brien Hash Browns and bacon crumbles.
- Bake in a preheated waffle iron until golden brown.
- Serve with topping of choice.
Nutrition Facts : Calories 160.2, Fat 6.9, SaturatedFat 2.7, Cholesterol 73.1, Sodium 374.8, Carbohydrate 17.5, Fiber 0.6, Sugar 0.1, Protein 6.4
AIR FRYER SPINACH AND ARTICHOKE-STUFFED BAKED POTATOES RECIPE BY TASTY
Whether served as a side dish or main course, this easy air fryer recipe is a mash-up that's long overdue. Tender baked potatoes are stuffed with cheesy spinach and artichoke dip, topped with more mozzarella cheese, and popped in the air fryer for a melty finish. Praise hands up for these potatoes!
Provided by Betsy Carter
Categories Sides
Time 1h5m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Rub the potatoes all over with the canola oil and season on all sides with ½ teaspoon salt.
- Preheat the air fryer to 400°F (200°C). Working the batches if needed, nestle the potatoes inside of the air fryer basket and set the timer for 45 minutes. Cook, flipping halfway through, until the potatoes have crispy skin and can easily be pierced with a fork.
- Meanwhile, make the spinach and artichoke dip: In a medium skillet over medium heat, melt the butter and olive oil together until the butter begins to bubble. Add the onion, garlic, remaining teaspoon of salt, the black pepper, and red pepper flakes. Cook for 2-3 minutes, until the onions are translucent and the garlic is fragrant. Add the artichoke hearts and spinach and cook until the spinach is well incorporated, 1-2 minutes. Stir in the cream cheese and sour cream until fully incorporated, 1-2 minutes. Add 1 cup of mozzarella and the Parmesan cheese and stir until just combined and melted, 1-2 minutes more.
- Using tongs, remove the potatoes from the air fryer and cut in half lengthwise. Use a fork to fluff the insides of the potatoes. Top each potato with a heaping ½ cup of the spinach and artichoke dip, then top each with 2 tablespoons of mozzarella cheese.
- Working in batches of 2-4 at a time, set the filled potato halves in the air fryer basket. Cook for 5 minutes, until the edges of the potato are browned and the mozzarella is melted and browning.
- Enjoy!
Nutrition Facts : Calories 465 calories, Carbohydrate 36 grams, Fat 28 grams, Fiber 4 grams, Protein 17 grams, Sugar 4 grams
POTATO ARTICHOKE CASSEROLE #SP5
Official Contest Entry: Simply Potatoes 5Fix. This dish is incredibly easy and fast to make. Great for party side dish or any weeknight dinner.
Provided by Bobbie I.
Categories Potato
Time 50m
Yield 2 quart casserole, 5 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350°F Chop artichokes and mix with grated parmesan cheese, sour cream and mayonnaise.
- Spray 2 quart casserole with nonstick cooking spray. Place half of Simply Potatoes in thin layer. Top with half of artichoke mix. Repeat layer with remaining potatoes and artichoke mix. Cover and bake 35 minutes Uncover and keep baking 10 minutes.
Nutrition Facts : Calories 268.5, Fat 20.5, SaturatedFat 8.6, Cholesterol 41.6, Sodium 527.7, Carbohydrate 12.8, Fiber 3.9, Sugar 3.3, Protein 9.9
CRISPY POTATO CAKES #SP5
Official Contest Entry: Simply Potatoes 5Fix. sour cream and chive mashed potato fried to crispy perfection
Provided by sjvlftc04
Categories Potato
Time 16m
Yield 8 potato cakes, 4 serving(s)
Number Of Ingredients 5
Steps:
- remove potatoes from package and place into a large mixing bowl.
- Stir in 1 cup extra sharp cheddar cheese.
- Form potatoes into 8 patties and place on a parchment lined baking sheet.
- Refrigerate for at least 2hours.
- Remove potato cakes from the refrigerator.
- One by one, dip each cake into buttermilk, draining off excess.
- Roll cakes one by one in seasoned panko breadcrumbs.
- Place each cake back on parchment lined baking sheet and refrigerate 30 minute.
- Remove potato cakes from the refrigerator.On medium heat, preheat a cast iron skillet and vegetable oil.
- Cook potato cakes 4 at a time on medium heat, 3 to 4 minutes per side or until golden brown.
- Remove from pan and let cakes drain on a paper towel.
- Serve Warm or at room temperature.
Nutrition Facts : Calories 471.9, Fat 26.4, SaturatedFat 8.7, Cholesterol 32.1, Sodium 635, Carbohydrate 42.2, Fiber 2.4, Sugar 6.4, Protein 16.3
CRISPY POTATO AND ARTICHOKE NAPOLEONS #SP5'
Official Contest Entry: Simply Potatoes 5Fix. Garlic and Herb hash Browns make a crispy "pastry" for these loaded mashed potato napoleons.
Provided by bakerchick99
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In 12-inch nonstick skillet cook bacon over medium heat until crisp. Remove bacon to paper towels to drain, reserving drippings. Rinse out skillet.
- Meanwhile, in large bowl toss Simply Potatoes Garlic and Herb Hash Browns with parmigiano reggiano until well blended. Heat 1 tablespoon reserved drippings in same nonstick skillet over medium heat. In batches, mound 1/4 cupfuls of potato mixture in skillet; spread each to a 4-inch circle. Cook 3 minutes or until browned and crisp, turning once. Remove to paper towel-lined plate; keep warm. Repeat with remaining potato mixture and drippings as needed.
- Meanwhile, heat Simply Potatoes Mashed Potatoes as directed on package; stir in artichoke hearts. Place 4 potato patties on each of 4 warmed dinner plates. Mound 2/3 of the mashed potato mixture on potato patties; sprinkle with all but 2 tablespoons of bacon and top each with a second potato patty. Mound remaining mashed potatoes in center of each napoleon; sprinkle with reserved 2 tablespoons bacon.
Nutrition Facts : Calories 259.3, Fat 12.6, SaturatedFat 3.2, Cholesterol 7.2, Sodium 449, Carbohydrate 30.2, Fiber 4.3, Sugar 1.5, Protein 6.7
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