Potato Leek Matzo Balls Food

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GARLIC ROASTED POTATOES



Garlic Roasted Potatoes image

Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 1h10m

Yield : 8 servings

Number Of Ingredients 6

3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
  • Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

THE BEST MASHED POTATOES



The Best Mashed Potatoes image

This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 4

2 pounds russet potatoes, peeled and quartered
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, cubed
3/4 cup heavy cream, heated

Steps:

  • Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
  • Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.

THE BEST SCALLOPED POTATOES



The Best Scalloped Potatoes image

Creamy, cheesy and perfectly indulgent, scalloped potatoes are a classic for good reason. While cooking, the starch from the potatoes thickens the cream into a luscious sauce while the cheesy topping becomes golden and nutty in the oven. Allowing the casserole to rest for 10 minutes before serving makes it easier to slice.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons unsalted butter, plus more for the baking dish
4 medium russet potatoes (about 2 pounds)
1 1/2 cups heavy cream
1/2 cup whole milk
2 cloves garlic, minced
1/2 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
Pinch freshly grated nutmeg
1 cup shredded Gruyere (about 4 ounces)
1/2 cup finely grated Parmesan (about 1 1/2 ounces)

Steps:

  • Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with unsalted butter.
  • Peel the potatoes and cut them into 1/8-inch-thick slices using a mandoline or sharp knife.
  • Add the sliced potatoes, heavy cream, whole milk, 2 tablespoons butter, garlic, thyme, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and the nutmeg to a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are tender and almost cooked through but still hold their shape, about 5 minutes. (They should not be soft and falling apart.) Remove the saucepan from the heat.
  • Add the Gruyere and Parmesan, stirring gently to combine. Pour the potato mixture into the prepared baking dish. Bake until the top is light golden brown and the potatoes are cooked through and tender, about 45 minutes. Let rest for 10 minutes before serving.

CLASSIC POTATO SALAD



Classic Potato Salad image

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

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