PERFECT SMASHED POTATOES
We've seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery "melting" potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It's simple - and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here's how to make them like a pro.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.
PESTO POTATOES(COOK'S COUNTRY)
Use small red potatoes measuring 1 to 2 inches in diameter. High-quality Parmesan makes a difference here.
Provided by Coppercloud
Categories Lactose Free
Time 1h
Yield 1 Bowl, 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine 2 quarts water, potatoes, and 1 tablespoon salt in Dutch oven and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are easily pierced with tip of paring knife but do not break apart, 5 to 8 minutes. Drain potatoes thoroughly and transfer to large bowl. Let potatoes cool slightly, about 20 minutes.
- Meanwhile, toast garlic in 10-inch skillet over medium heat, stirring occasionally, until skins are just beginning to brown, about 5 minutes. Add pine nuts and continue to toast until garlic is spotty brown and pine nuts are golden, 2 to 3 minutes. Transfer to plate and let cool slightly.
- When cool enough to handle, peel garlic. Process garlic, basil, ¼ cup Parmesan, lemon zest and juice, and 1 teaspoon salt in food processor until coarsely ground, about 30 seconds, scraping down sides of bowl as needed. With processor running, slowly add oil and process until smooth, about 1 minute.
- Add pesto, capers, shallot, pine nuts, and remaining ¼ cup Parmesan to potatoes and stir gently to combine. Season with salt and pepper to taste. Serve slightly warm or at room temperature.
Nutrition Facts : Calories 311.7, Fat 18.7, SaturatedFat 2.8, Cholesterol 3.1, Sodium 193.5, Carbohydrate 32, Fiber 4.4, Sugar 1.6, Protein 6.3
CLASSIC PESTO
This versatile pesto boasts a perfect basil flavor. Pair it with pasta and you've got a classic Italian dinner. -Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Time 10m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- Place the basil, cheese, garlic and salt in a food processor; cover and pulse until chopped. Add nuts; cover and process until blended. While processing, gradually add oil in a steady stream. Store in an airtight container in the freezer up to 1 year.
Nutrition Facts : Calories 196 calories, Fat 19g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 152mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.
DELMONICO POTATOES(COOK'S COUNTRY)
Red potatoes also work; do not use russets, their high starch content will make the casserole gluey. Ore-Ida Country Style shredded hash brown potatoes, available in the freezer section of most supermarkets work well.
Provided by Coppercloud
Categories Potato
Time 1h20m
Yield 1 pan, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Melt 1 tablespoon butter in Dutch oven over medium-high heat. Cook onion until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in 2 cups cream, 1 cup broth, Yukon Golds, nutmeg, 2 teaspoons salt, and 1 teaspoon pepper. Bring to boil, then reduce heat to medium and simmer until potatoes are translucent at edges and mixture is slightly thickened, about 10 minutes. Off heat, stir in lemon zest and juice.
- 2. Transfer potato mixture to 13- by 9-inch baking dish and bake until bubbling around edges and surface is just golden, about 20 minutes. Meanwhile, melt remaining butter in large nonstick skillet over medium-high heat. Cook shredded potatoes until beginning to brown, about 2 minutes. Add remaining cream, remaining broth, and 1/2 teaspoon pepper to skillet and cook, stirring occasionally, until liquid has evaporated, about 3 minutes. Off heat, stir in 1/2 cup cheese and 2 tablespoons chives.
- 3. Remove baking dish from oven and top with shredded potato mixture. Sprinkle with remaining cheese and continue to bake until top is golden brown, about 20 minutes. Let cool 15 minutes. Sprinkle with remaining chives. Serve.
- Make Ahead: The recipe can be made through step 1. cooled completely, transferred to the baking dish, and refrigerated, covered with plastic wrap, for 1 day. To serve, proceed as directed in step 2, increasing baking time to 25 to 30 minutes.
Nutrition Facts : Calories 581.1, Fat 35.8, SaturatedFat 21.8, Cholesterol 121.6, Sodium 221, Carbohydrate 56.6, Fiber 4.7, Sugar 2.1, Protein 11.7
THE BEST CLASSIC PESTO
Peppery, tangy, creamy, and fresh-tasting - this pesto has it all. It's a great way to use up the bounty of your summer herb garden, and each batch will last in the fridge for up to 2 weeks! Use it to dress up pasta, potatoes, eggs, sauces, marinades, or soups. Spread it on bread and top with grilled chicken and tomatoes for a delightful open-faced sandwich. Or, stir a spoonful into mayonnaise for a homemade pesto aioli.
Provided by NicoleMcmom
Categories Pesto Sauce
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.
Nutrition Facts : Calories 354.9 calories, Carbohydrate 3.5 g, Cholesterol 8.8 mg, Fat 35.4 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 6.3 g, Sodium 395 mg
LOADED RUSTIC MASHED POTATOES - COOK'S COUNTRY
CC: Don't be tempted to use another kind of potato here; your mash won't be as fluffy. Scrub the potatoes well and simply sliced the potatoes before boiling.
Provided by gailanng
Categories Mashed Potatoes
Time 42m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes and 1 tablespoon salt in large saucepan, add water to cover by 1 inch; bring to boil over high heat. Reduce heat to medium and simmer until potatoes are tender and paring knife can be easily slipped into and out of potatoes, 18 to 22 minutes.
- Meanwhile, cook bacon in 10-inch skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Combine half-and-half and butter in 2-cup liquid measuring cup and microwave, covered, until butter is melted and mixture is warm to touch, about 2 minutes.
- Drain potatoes and return them to saucepan. Using potato masher, mash potatoes until smooth and no lumps remain. Stir in half-and-half mixture, pepper and salt just until fully combined. Stir in cheddar, sour cream, chives and bacon until incorporated; try not to overwork.
Nutrition Facts : Calories 562.1, Fat 39.6, SaturatedFat 23.7, Cholesterol 105.6, Sodium 637.5, Carbohydrate 43, Fiber 5.2, Sugar 2.5, Protein 11.1
More about "pesto potatoescooks country food"
PESTO POTATOES - ROASTED PESTO POTATO SIDE DISH RECIPE
From runningtothekitchen.com
Reviews 2Calories 277 per servingCategory Side Dishes
- Preheat oven to 425°F convection roast. If you don't have a convection setting, preheat to 450°F.
- While potatoes roast, make the pesto by adding basil, spinach, watercress, garlic and walnuts to a food processor. Process until finely chopped.
PESTO POTATOES RECIPES (3-INGREDIENT) | KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
50 PESTO RECIPES | FOOD NETWORK
From foodnetwork.com
RECIPE: CRISPY PARMESAN POTATOES - NEW YORK PUBLIC …
From thirteen.org
10 BEST COOKS COUNTRY RECIPES | YUMMLY
From yummly.com
COOK'S COUNTRY | HOW TO COOK | QUICK RECIPES | TV SHOW …
From americastestkitchen.com
PESTO POTATOES | COOK'S COUNTRY RECIPE
From americastestkitchen.com
Servings 8Category Side Dishes
GOCHUJANG STEAK WITH ROASTED POTATOES & BROCCOLINI - EATINGWELL
From eatingwell.com
ITALIAN MENU - MAGGIANO'S LITTLE ITALY
From maggianos.com
PESTO POTATOES - COOK'S COUNTRY | RECIPES, PESTO …
From pinterest.co.uk
PESTO POTATOES(COOK'S COUNTRY) | RESTAURANT FOOD RECIPE
From restaurantfoodrecepi.blogspot.com
COOKS COUNTRY PARMESAN POTATOES RECIPES ALL YOU NEED IS …
From stevehacks.com
HOW TO MAKE PESTO (EASY, CLASSIC RECIPE) | KITCHN
From thekitchn.com
%%PESTO AND POTATOES%%
From pestoandpotatoes.com
THE OLE COUNTRY STORE | CULPEPER VA - FACEBOOK
From facebook.com
DINE - EXPERIENCE OLD TOWN WARRENTON
From oldtownwarrenton.org
GREEK ROASTED POTATOES | COOK'S COUNTRY RECIPE
From cookscountry.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