MUSTARD-ROASTED POTATOES
Steps:
- Preheat the oven to 425 degrees.
- Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
- Serve hot sprinkled with chopped parsley and a little extra salt.
BUTTERMILK POTATO CAKES
Add a little buttermilk to savory potato cakes to make them super tasty! Serve Buttermilk Potato Cakes with a dollop of sour cream for extra flavor.
Provided by My Food and Family
Categories Home
Time 35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Microwave potatoes as directed on package; place in large bowl. Add butter and buttermilk; mash until ingredients are well blended and potatoes are mashed to desired consistency. Stir in seasonings.
- Place flour in shallow dish. Shape potato mixture into 8 patties, using about 1/2 cup potato mixture for each patty. Dip, 1 at a time, in flour, turning to evenly coat both sides of each patty. Gently shake off excess flour.
- Heat 2 Tbsp. oil in large skillet on medium-high heat. Add 4 potato patties; cook 3 min. on each side or until golden brown on both sides. Drain on paper towels. Repeat with remaining potato patties, adding remaining oil as needed.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 280 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 1 g, Protein 4 g
OLD FASHIONED POTATO CAKES
These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em.
Provided by DaMonkey
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
- Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 45.1 g, Cholesterol 48.6 mg, Fat 4.9 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 627.1 mg, Sugar 2.9 g
SALMON POTATO CAKES WITH MUSTARD TARTAR SAUCE
Make and share this Salmon Potato Cakes with Mustard Tartar Sauce recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 40m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Halve potatoes (leave skin on) and place in small saucepan with about 1/2 cup water, bring to boil, reduce heat and simmer until potatoes are tender, about 15 minutes.
- Drain any remaining water.
- Mash potatoes with fork, leaving chunky texture.
- Combine in medium mixing bowl mashed potatoes, salmon, egg white, onion, parsley and seasoning mix.
- Heat oil in nonstick frypan over medium heat.
- Fill half cup measure with mixture.
- Turn mixture out into frypan and flatten slightly with spatula.
- Repeat for second cake.
- Cook until browned and flip to brown other side, about 7 minutes total.
- While cakes cook, mix all ingredients together for sauce.
- Serve cakes with lemon and parsley garnish, if desired.
ROASTED MUSTARD POTATOES
This take on potato salad is perfect for a picnic because it doesn't include mayonnaise.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. On a nonstick rimmed baking sheet, toss potatoes with 3 tablespoons olive oil; season generously with coarse salt and ground pepper. Turn cut sides down. Bake, turning once, until golden brown and fork-tender, 30 to 45 minutes.
- In a large bowl, whisk together white-wine vinegar, grainy mustard, and 2 tablespoons olive oil. Add hot potatoes; season with salt and pepper. Toss to coat evenly. Serve warm or at room temperature.
Nutrition Facts : Calories 190 g, Fat 8 g, Fiber 3 g, Protein 4 g
MUSTARD ROAST POTATOES
Make these crispy mustard roast potatoes for an extra-special Sunday side dish. They're a delicious twist on everyone's favourite roast veg recipe
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 1h5m
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 6. Bring a large pan of salted water to the boil, then add the potatoes, reduce the heat and simmer for 8-10 mins. Drain, then leave the potatoes to steam-dry in the colander for a few minutes. Shake to slightly roughen the edges.
- Meanwhile, drizzle the oil over a large baking tray and put in the oven to heat up for 10 mins. Once hot, tip the potatoes onto the tray with the butter and garlic. Sift over the English mustard powder and toss everything together so the potatoes are evenly coated. Roast for 45 mins, turning halfway through cooking for really crispy potatoes. Season with a pinch of sea salt flakes to serve.
Nutrition Facts : Calories 214 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.24 milligram of sodium
LOADED MASHED POTATO CAKES
Mashed potato cakes have been a staple in my southern family all throughout my childhood. I came up with this recipe when trying to put a new spin on an old favorite.
Provided by Teach09
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in skillet; crumble bacon.
- Melt butter in bacon grease over medium heat; cook and stir onion, celery, and garlic until tender and lightly browned, about 15 minutes. Transfer vegetables and bacon to large bowl; stir in mashed potatoes, American cheese, flour, egg, mustard, black pepper, and hot sauce.
- Heat vegetable oil in a clean skillet over medium heat. Drop spoonfuls of mashed potato mixture, flattening slightly, and fry patties until golden brown on both sides, 5 to 7 minutes. Serve with sour cream.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 16.2 g, Cholesterol 50.1 mg, Fat 12.1 g, Fiber 1 g, Protein 7.3 g, SaturatedFat 6.1 g, Sodium 428.2 mg, Sugar 1.1 g
FULL ENGLISH POTATO CAKE
Take time to start the day in style with a special breakfast of giant hash browns with bacon, eggs and tomato
Provided by Good Food team
Categories Breakfast, Brunch
Time 1h35m
Number Of Ingredients 11
Steps:
- Bring a big saucepan of salted water to the boil. Tip in the potatoes and simmer until almost tender, about 20 mins. Drain really well and steam dry for a few mins. Return to the pan and toss with 2 tbsp of the oil, the spring onions, thyme leaves and lots of seasoning.
- Grease your largest baking tray with some melted butter and press the potatoes into it. Put a baking sheet on top and gently press down to squash the spuds into a cake. Cover and chill until ready for breakfast.
- Heat oven to 220C/200C fan/gas 7. Drizzle the melted butter and remaining oil over the potato cake and bake for 30 mins until golden.
- Add the bacon in a few piles and bake for another 15 mins. Dot over the tomato halves and the remaining thyme sprig, sprinkle with plenty of pepper, then crack the eggs among the gaps and bake for 5-8 mins, depending how you like your eggs.
- To serve, cut the potato cake into portions and pile onto 6 plates, along with the eggs, bacon, tomatoes and some buttered toast. Serve with brown and tomato sauce, tea and orange juice, if you like.
Nutrition Facts : Calories 448 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1.8 milligram of sodium
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