CRISPY SALT AND PEPPER SMASHED POTATOES
Crispy salt and pepper smashed potatoes is the perfect mix of creamy mashed potatoes and crisp roast potatoes and makes an easy, delicious side dish.
Provided by Alida Ryder
Categories Side Dish Vegeterian
Time 1h10m
Number Of Ingredients 5
Steps:
- Place the potatoes in a large pot and fill with water. Season generously then place on high heat and boil until a sharp knife can easily be inserted into the potatoes
- In the meantime, pre-heat the oven to 230ºC/450°F.
- When the potatoes are cooked, drain and place them on a greased rimmed baking sheet. Gently push down on the potatoes with a potato masher or wooden spoon until they are flattened.
- Drizzle over the olive oil and season generously with salt and pepper, adding a sprig of thyme to each potato.
- Place in the oven and allow to roast for 30-40 minutes or until the potatoes are golden brown and crisp.
- Remove from the oven and serve.
Nutrition Facts : Calories 179 kcal, Carbohydrate 21 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Sodium 1180 mg, Fiber 4 g, ServingSize 1 serving
CRISPY SALT AND PEPPER POTATOES
These crispy potatoes are like little starch balloons that pop when you bite into them. The secret: They're tossed in egg whites before cooking.
Provided by Dan Kluger
Categories Potato Appetizer Side Fall Quick & Easy Egg Thyme Parsley Rosemary Thanksgiving
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F and line a rimmed baking sheet with parchment. In a large bowl, whisk the egg whites until foamy (there shouldn't be any liquid whites in the bowl). Add the potatoes and toss until they're well coated with the egg whites, then transfer to a strainer or colander and let the excess whites drain. Season the potatoes with the salt, pepper, and herbs. Scatter the potatoes on the baking sheet (make sure they're not touching) and roast until the potatoes are very crispy and tender when poked with a knife, about 20 minutes (depending on the size of the potatoes).
- Transfer to a bowl and serve.
POTATOES AND PEPPERS
This dish is a classic: Easy, filling, and very tasty! I served it as a side with grilled shrimp and corn on the cob and it was a huge hit. Would also be good at breakfast instead of hash browns.
Provided by littlehemmy
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 53.5 g, Fat 18.4 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 13.9 mg, Sugar 7.3 g
BLACK PEPPER HASSELBACK POTATOES
Prep these roast potatoes in the morning, then put them in the oven an hour before serving. They make a traditional Sunday roast a bit more special
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Side dish
Time 1h45m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Rest each potato on a large serving spoon and cut widthways at 3mm intervals - cutting the potato on a spoon stops you slicing all the way through. Repeat with all the potatoes. Roughly grind the peppercorns with a pestle and mortar.
- Melt the butter and oil in a large roasting tin. Once sizzling, add the potatoes and pared lemon zest. Toss well so that all the potatoes get coated in the fat, then season well with salt and three quarters of the freshly ground black pepper. Roast on the bottom shelf of the oven for 1 hr-1 hr 15 mins until golden and tender. Discard the lemon zest and scatter over the remaining pepper to serve.
Nutrition Facts : Calories 415 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
SWEET AND SPICY SWEET POTATO SOUP
A creamy fall soup that's easy to make any time of year. The earthiness of the sweet potato is balanced with tart apples, spicy ginger, and touch of zesty lime. If desired, garnish each serving with a dollop of sour cream, some chopped cilantro, and a few sweet, spicy nuts. A Thanksgiving favorite that's a kid favorite year-round. Freezes well!
Provided by Julie Julie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a large soup pot over medium heat; cook and stir shallots in the hot oil until soft, about 3 minutes. Stir apples, ginger, zest from 1 lime, red pepper flakes, and cayenne pepper into the pot. Reserve lime juice. Cook and stir mixture until apples are very soft, about 15 minutes.
- Pour chicken broth into pot; add sweet potatoes and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Puree soup with an immersion blender until smooth. Stir reserved lime juice into soup. Garnish with lime wedges to serve.
Nutrition Facts : Calories 221.2 calories, Carbohydrate 39.8 g, Cholesterol 5 mg, Fat 6 g, Fiber 3.9 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 1189.3 mg, Sugar 13.8 g
PEPPERED FILLET STEAK WITH PARSLEY POTATOES
This supper is for two, so push the boat out on a prime cut of beef- great for a weekend night in
Provided by Barney Desmazery
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Tip the potatoes into a pan of water, bring to the boil, simmer for 2 mins, then drain. Heat the oil in a non-stick frying pan. Add the potatoes and sizzle gently for 20 mins, tossing occasionally, until golden and crispy all over. When the potatoes are cooked, add the garlic to the pan and fry for 1 min more. Finally, toss through the parsley, season with sea salt and set aside.
- Meanwhile, rub the steaks with a drizzle of oil, then press in the black pepper. Heat a griddle pan until hot, and cook the steaks to your liking (2½ mins each side for medium rare, 3½ mins for medium, 4½ mins for well done). Leave steaks to rest for 5 mins, then top with a knob of butter and serve with the potatoes and some watercress salad.
Nutrition Facts : Calories 494 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 0.2 milligram of sodium
GRILLED LEMON-PEPPER POTATOES
Steps:
- Slice 1 1/2 pounds red potatoes 1/2 inch thick; toss with olive oil and lemon-pepper seasoning. Place on a sheet of heavy-duty foil; fold into a packet and crimp to seal. Grill over high heat, flipping once, 15 minutes; season with salt. Mix 1/2 cup sour cream, 1 tablespoon cider vinegar, some chopped chives, a pinch of sugar, and salt and pepper to taste; serve on the side for dipping.
ROASTED LEMON PEPPER POTATOES
If you've made and loved our Greek Lemon Chicken and Fondant Potatoes, then you will absolutely adore these lemon pepper potatoes, since it's basically the best of those two recipes put together, minus the chicken. Tender on the inside and crusty on the outside, these potatoes make for an impressive side dish. The only problem is whatever main course you pair it with is in serious danger of being upstaged.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (204 degrees C).
- Trim off long edges of the russet potatoes so that they can lay flat. Cut in half lengthwise and rinse in a bowl of cold water to remove excess starch. Pat dry on paper towels. Season generously with black pepper, cayenne, and salt.
- Coat the bottom of a large baking dish with olive oil. Lay potatoes seasoned-sides down in the dish. Brush tops with more olive oil; season with pepper, cayenne, and salt.
- Bake in the preheated oven for 20 minutes. Remove and carefully flip potatoes over. Let rest for 10 minutes.
- Meanwhile, combine broth with lemon zest and juice. Pour mixture over the potatoes. Scrape zest off the tops of the potatoes and back into the broth. Stick oregano sprigs between the potatoes. Season with pepper. Shake the dish lightly to slosh the sauce back and forth.
- Return potatoes to the oven and roast for 15 minutes. Flip again; continue roasting until very soft and creamy on the inside and crusty on the outside, 10 to 15 minutes more. Flip over once more to serve. Drizzle more olive oil on top; sprinkle with pepper and more oregano.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 32.8 g, Cholesterol 0.8 mg, Fat 7 g, Fiber 4.2 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 206.8 mg, Sugar 1.7 g
PEPPERED BOURSIN POTATOES
Make and share this Peppered Boursin Potatoes recipe from Food.com.
Provided by gailanng
Categories Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Generously butter a rectangular baking dish.
- To make boursin cheese with black pepper: Press garlic and salt to make a paste. Combine with cream cheese, butter, parsley and pepper until smooth.
- In heavy saucepan heat cream, boursin cheese, shallots and garlic over medium heat. Stir constantly until cheese melts.
- Preheat oven to 400.
- Arrange half of the potatoes in baking dish in slightly overlapping rows. Season with salt and pepper then pour half of the cheese mixture over the potatoes. Sprinkle with chives then repeat layers with remaining potatoes, salt, pepper and cheese mixture.
- Bake uncovered one hour until potatoes are tender but do not overcook.
- Sprinkle with parsley and serve.
- Cooking Note: Towards the end of cook time, should the dish become too brown, cover with foil and continue to cook until tender.
Nutrition Facts : Calories 661.2, Fat 50.7, SaturatedFat 30.7, Cholesterol 170.7, Sodium 623.7, Carbohydrate 47.9, Fiber 8.1, Sugar 3, Protein 9.7
ROASTED POTATOES AND PEPPERS
New Brunswick and Prince Edward Island are famous for their pototato production. This is a recipe from the PEI Potato Board, a good use for all those New Brunswick spuds.
Provided by Chef Kate
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F (190°C).
- Wash potatoes.
- Halve or quarter larger potatoes.
- Cut onion into eight pieces.
- Cut peppers into one-inch pieces.
- Combine oil and seasonings in a plastic bag. Add vegetables and shake to coat with seasonings.
- Place in shallow dish and bake uncovered in the oven, until potatoes are tender, about 40-45 minutes, stirring once.
Nutrition Facts : Calories 182.6, Fat 5.4, SaturatedFat 0.8, Sodium 33, Carbohydrate 31.4, Fiber 3.9, Sugar 4.1, Protein 3.8
PEPPERED POTATO SALAD
Make and share this Peppered Potato Salad recipe from Food.com.
Provided by Derf2440
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Scrub potatoes; do not peel.
- Cube potatoes and boil in salted water until fork tender, about 15 minutes. Drain and cool.
- Finely chop yellow onion and all peppers; combine in a bowl; add cooled potatoes.
- Sprinkle salt to taste.
- Add mayonnaise and mix thoroughly.
- Spoon and press into a small bowl; level top with spoon.
- Sprinkle with cayenne pepper.
- Refrigerate for at least 1 hour to blend flavors.
Nutrition Facts : Calories 165.1, Fat 5.1, SaturatedFat 0.8, Cholesterol 5.2, Sodium 125, Carbohydrate 27.9, Fiber 2.6, Sugar 2.4, Protein 2.6
PEPPERED MACKEREL & POTATO BAKE
A comforting and rich supper dish of smoked fish with potatoes and cream - serve with crisp green salad leaves
Provided by Thane Prince
Categories Supper
Time 1h45m
Number Of Ingredients 5
Steps:
- Preheat the oven to 190C/gas 5/fan 170C. Boil the potatoes in their skins for 12-15 minutes until nearly cooked through. Drain and slice into thin discs. Heat the oil in a large frying pan and cook the onion until soft and golden. Gently toss the potatoes and onion together and season with salt to taste.
- Put half the mixture in a shallow 1.4 litre ovenproof dish. Remove the skin and any bones from the mackerel, flake the fish and spread it out over the potatoes. Top with the remaining potatoes and pour over the cream.
- Cover with foil and bake for 30 minutes, then uncover and bake for a further 20-25 minutes, until the topping is a lovely golden brown.
Nutrition Facts : Calories 737 calories, Fat 60 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.31 milligram of sodium
More about "peppered potatoes food"
PEPPERED SCALLOPED POTATOES RECIPE - GREAT FLAVOR IN …
From icookfortwo.com
Category Side DishCalories 256 per servingTotal Time 5 mins
LEMON PEPPERED POTATOES - DELICIOUS RECIPE BY CHEF …
From everybodylovesitalian.com
GERMAN-STYLE PURPLE POTATO SALAD - EATINGWELL
From eatingwell.com
12 EASY WAYS TO REDUCE PEPPER TASTE IN FOOD - WIKIHOW
From wikihow.com
Views 50.8K
CHEESY SCALLOPED POTATOES RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
FOOD WISHES VIDEO RECIPES: ROASTED LEMON PEPPER POTATOES – …
From foodwishes.blogspot.com
SCALLIONS, PEPPER AND SALT POTATOES RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
NIGELLA'S POTATO AND PEPPER BAKE RECIPE - BBC FOOD
From bbc.co.uk
PEPPERED POTATOES - RECIPE FLOW
From recipeflow.com
DENIM AND PEARLS RESTAURANT: MENU
From denimandpearlsrestaurant.com
MENU AT RED TRUCK RURAL BAKERY, WARRENTON - RESTAURANT GURU
From restaurantguru.com
PEPPERED POTATO SOUP RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love