MELTING POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Peel the potatoes and slice off the ends. Cut into 1-inch slices. Season both sides of the potatoes generously with kosher salt and pepper.
- Heat a cast-iron skillet (or other heavy-duty, ovenproof skillet) over medium-high heat. Add the oil and 4 tablespoons of the butter. Sear the potatoes on one side until golden brown, about 4 minutes. Flip the potatoes and add the broth, rosemary and garlic. Cut the remaining 6 tablespoons butter into cubes and scatter on top of the potatoes. Transfer the skillet to the oven and cook until fork-tender, about 30 minutes. Garnish with flaky salt and spoon the pan sauce all over the potatoes.
AUNT KATHY'S OLD-FASHIONED POTATO DONUTS
As a child, my husband loved going to his Aunt Kathy's in hopes that she would be making his favorite old-fashioned potato donuts. These are light and flavorful. They are best served fresh and warm and enjoyed with a cup of hot coffee, tea, or cocoa. You can leave them plain, dust them with powdered sugar, white sugar and cinnamon, or drizzle them with a glaze.
Provided by Jennifer
Categories Bread Quick Bread Recipes
Time 2h20m
Yield 20
Number Of Ingredients 12
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Beat sugar and shortening together in a bowl using an electric mixer until creamy. Add milk, eggs, and vanilla extract; stir well. Stir in mashed potatoes. Add flour, baking powder, salt, nutmeg, and cinnamon. Stir using a sturdy spoon, as mixture will be thick. Refrigerate dough for 1 hour so that dough will be less sticky and easier to work with.
- Lightly flour a countertop and place plastic wrap on top of dough; roll out to desired thickness. Cut into strips or use a donut cutter to make traditional round donuts.
- Lower donuts carefully into the hot oil in batches. Fry until 1 side is golden brown, 2 to 3 minutes. Turn and continue frying until other side is golden, about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with remaining donuts.
- Transfer donuts to a wire rack to cool.
Nutrition Facts : Calories 1059.9 calories, Carbohydrate 31.9 g, Cholesterol 19.8 mg, Fat 103.6 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 16.7 g, Sodium 258 mg, Sugar 10.9 g
KATHY'S MUSHY POTATOES
My now-deceased uncle used to make these when I was a little girl. He lived with us and loved to cook. My Moms' friends would come to visit and they would beg him to make them for a snack! I have made them for years and they are a family favorite with just about any dish. I vary them sometimes by adding shredded cheeses or even Velveeta. I guess you could call them a variation of scallopped potatoes but we just like to call them 'mushy'!!
Provided by Chef53Kathy
Categories Low Protein
Time 40m
Yield 6 1/2 cup servings, 6 serving(s)
Number Of Ingredients 5
Steps:
- Add the peeled and sliced potatoes to a large skillet and add the water. Bring to boiling and stir the potatoes to prevent sticking until fork tender. (I try to make them al dente like pasta) You may have to add more water, play this by ear and just eyeball it. Once the potatoes are tender and most of the water has evaporated add the cream, salt and pepper and continue to heat until thickened and creamy. If you are adding cheese add it with the cream.
- ( sometimes it is necessary to add more cream if the potatoes look dry -- remember they are supposed to be creamy and 'mushy').
- Hope you like these as much as we do.
Nutrition Facts : Calories 300.9, Fat 14.9, SaturatedFat 9.2, Cholesterol 54.3, Sodium 29, Carbohydrate 38.3, Fiber 4.7, Sugar 1.7, Protein 5.1
KATHLEEN'S POTATOES PASCAL
Provided by Kathleen Sooy
Categories Milk/Cream Garlic Potato Side Roast Vegetarian Quick & Easy Gourmet Virginia
Yield Makes 10 to 12 servings
Number Of Ingredients 6
Steps:
- Put oven rack in upper third of oven and preheat oven to 375°F. Butter a 13- by 9-inch glass baking dish.
- Scatter garlic in bottom of baking dish. Peel potatoes and cut into 1/8-inch-thick slices. Layer potatoes in dish, sprinkling each layer with some of salt and pepper, then pour cream over potatoes. Bake, gently tamping potatoes down occasionally, until tender and top is golden brown (cream will be slightly thickened), about 45 minutes.
KATHY'S DUCHESS POTATO PUFFS WITH CHEESE
This recipe is great for leftover mashed potatoes. From the recipe collection of Bird's sister Kathy. I have also made it using instant mashed potatoes.
Provided by 2Bleu
Categories Potato
Time 30m
Yield 12 puffs
Number Of Ingredients 7
Steps:
- Mix all ingredients well. Cover and refrigerate for at least a few hours (up to 2 days). Note: if using leftover mashed potatoes, do this the evening you make them fresh, and then refrigerate the mixture.
- Preheat oven to 375°F Using a piping bag with a large decorative tip (or cut the tip from the bottom of a Ziploc bag), pipe approximately 1/4 cup each of the mixture onto a parchment lined baking sheet 1 inch apart.
- Spray rosettes with non-stick cooking spray and sprinkle with a bit more paprika. Bake for 18-20 minutes or until heated through.
Nutrition Facts : Calories 61.1, Fat 2.6, SaturatedFat 1.4, Cholesterol 36.6, Sodium 147, Carbohydrate 6.5, Fiber 0.6, Sugar 0.6, Protein 2.9
KATHY CASEY'S SASSY RED CHILI & CHIVE ROASTED POTATOES
These are not you typical 'Jo Jo's'! These roasted potatoes are made with big wedges of Russet potatoes and given some Spanish pizazz with chili powder & coriander.
Provided by Annacia
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 475°F
- Cut each potato (washed and unpeeled) in half lengthwise and then cut each half into 3 long wedges, making 6 wedges per potato.
- In a small bowl mix together the salt, chili powder, coriander, pepper and chives. Set aside.
- In a large bowl whisk together the olive oil and sour cream. Add potatoes to bowl and toss to coat well.
- Sprinkle in the chili mixture and then toss again, coating potatoes evenly with spices. Place potatoes skin side down on a lightly sprayed baking sheet.
- Bake in the preheated oven for about 25 minutes or until lightly browned.
Nutrition Facts : Calories 292.1, Fat 8.6, SaturatedFat 1.8, Cholesterol 3.1, Sodium 926.6, Carbohydrate 49.9, Fiber 7, Sugar 2.5, Protein 6.1
KATHY'S POTATO DUMPLINGS (KARTOFFELKLOSSE)
From the recipe collection of Bird's sister Kathy. Kartoffelklösse are traditionally served alongside a Roast with lashings of gravy or with Sauerbraten and Rotkohl. Croutons are traditionally inside the dumplings to soak up any extra moisture inside the Kartoffelklösse while prunes are a common filling when accompanying a roast goose, turkey, or other fowl at Christmas. Leftover potato dumplings can be enjoyed the following day sautéed in the butter.
Provided by 2Bleu
Categories Potato
Time 30m
Yield 12 dumplings, 6 serving(s)
Number Of Ingredients 8
Steps:
- Scrub and rinse the potatoes well and place in a large saucepan of cold water. Bring the unpeeled potatoes to the boil, add some salt and simmer the potatoes for 35-40 minutes or until just tender.
- Drain the potatoes and cool them slightly for easy handling. You should be able to peel the skins away from the flesh of the potatoes with your bare hands.
- Once all the potatoes are peeled, cut them into even-sized pieces and refrigerate until cold (up to overnight).
- Mash the potatoes in a large bowl. Mix in the salt and freshly grated nutmeg. Add half a cup of flour and mix to combine. With your hands knead the mixture in the bowl until a smooth soft dough forms, add more flour by the tablespoon if the dough remains sticky. Finally, add the beaten egg to the mixture.
- Using 1/4 cup of dough, form the mixture into balls. Insert a crouton, (or prune) into each dumpling. Sealing the filling closed around the dumpling.
- In a large saucepan of salted simmering water (not boiling), carefully place the dumplings into the water in batches of 4-5. Do not overcrowd them where they may stick together or touch during cooking, which may cause them to fall apart. Cook the dumplings until the dumplings rise to the surface, about 10-14 minutes.
- In a wide bowl, add melted butter. Remove dumplings with a slotted spoon or strainer. Shake gently to drain, then toss gently in a bowl of melted butter. Cover with lid and keep warm while cooking the remaining dumplings and add them to the butter as well. Sprinkle entire batch with bread crumbs (if desired) and serve.
Nutrition Facts : Calories 348.1, Fat 16.5, SaturatedFat 10.1, Cholesterol 71.7, Sodium 156.6, Carbohydrate 46.6, Fiber 5, Sugar 8.5, Protein 5.8
KATHY'S SCALLOPED POTATOES WITH HAM
Here is another use for leftover ham and the other ingredients I always have on hand. I like this recipe because it has a hint of thyme in it. There are also directions here in the description if you wish to freeze it. If you want to bake it at 325 degrees instead of at 375 degrees notice my directions (you know how sometimes you want a certain oven temperature to orchestrate your menu-lol). If you want to freeze this start the recipe differently by cutting the potatoes in half and then parboiling them for 10 minutes. Drain, cover with cold water and allow potatoes to cool. Slice potatoes and assemble recipe as directed. Don't bake yet if freezing. Cover well with plastic wrap and foil. Label and freeze. Defrost in refrigerate, remove foil and plastic wrap, recover with the foil and then bake. Thank you Chef #128693 for helping me:)
Provided by WiGal
Categories Vegetable
Time 2h
Yield 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- In a saucepan, melt butter.
- Stir in flour, parsley, salt, thyme, and pepper.
- Gradually add all of the milk (3C+2T); bring to a boil.
- Cook and stir for 2 minutes; set pan aside.
- Combine in a large bowl the potatoes, ham, and onion; place half in a greased 2 1/2 quart baking dish.
- Top with half of the sauce; put in rest of potato mixture; and then put in last half of the sauce.
- Cover and bake at 375 degrees for 65 to 75 minutes or until potatoes are almost tender.
- Bake uncovered, 15-20 minutes longer, or until potatoes are fully cooked.
- If you need to have an oven at 325 degrees b/c of the rest of the meal, cook 2 hours covered and then 15 minutes uncovered.
Nutrition Facts : Calories 418.1, Fat 17, SaturatedFat 8.8, Cholesterol 65.6, Sodium 441.6, Carbohydrate 45.3, Fiber 4.5, Sugar 2, Protein 21.4
KATHY'S NO POTATO BEEF STEW
This is a recipe I concocted when I was trying to cut down on my carb intake. I don't watch my carbs as closely anymore, but I don't add the taters either. With all the other veggies and flavors mingled together, you'll never miss them! Update 11/14/12: Many slow cookers run differently, so judge the length and temp accordingly.
Provided by DuChick
Categories Stew
Time 8h30m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Mix all of the above ingredients into a large crock pot.
- Cook on high for 4-5 hours or low for 8 hours.
- Remove bay leaves before serving.
KATHY'S POTATO GRATIN
You'll enjoy the caramelized onions in this dish. From the recipe collection of Bird's sister Kathy.
Provided by 2Bleu
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F Spray a shallow 2 qt baking dish with non-stick cooking spray and set aside.
- in a large nonstick skillet, heat the oil and butter over medium-low heat. Add the onions and garlic and cook until onions are soft and beginning to brown, about 15-20 minutes.
- Meanwhile, Place the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until potato slices are tender, about 10 minutes.
- Drain potatoes and spread a thin layer in the baking dish. Top with a third amounts of onion, cheese, thyme, salt, and pepper. Repeat layering twice. Pour milk gently over top and sprinkle with panko and then paprika.
- Bake 20-25 minutes or until potatoes are lightly browned.
Nutrition Facts : Calories 381.3, Fat 14, SaturatedFat 5.3, Cholesterol 19.9, Sodium 448.4, Carbohydrate 56.1, Fiber 6.8, Sugar 8.4, Protein 9.9
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