Potato Saute Surprise Food

GOLDEN POTATO SURPRISE

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and set aside. , In large saucepan, melt butter. Saute onions until tender; stir in the flour, thyme, salt and pepper until blended. Gradually add cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; let cool slightly. Stir in the mayonnaise and mustard. Pour sauce over potatoes; transfer to a 1-1/2-qt. baking dish., Bake, uncovered, at 350° for 30 minutes. Just before serving, sprinkle with crumbled bacon.

PERFECT SAUTéED POTATOES

Steps:

• Cut 1 kg waxy potatoes into chunks.
• Bring a large pan of water to the boil, then cook the potatoes for 3 mins. Drain, shake out onto a kitchen paper-lined tray and leave to cool.
• When ready to serve, heat 6-8 tbsp sunflower or olive oil in a large non-stick frying pan until you can feel a strong heat rising.
• If your pan isn't large enough, fry the potatoes in two batches - rather than crowding them. Have kitchen paper ready to drain them on. Add the potatoes in a single layer, not too tightly packed.
• Turn the heat to medium-high, so that the potatoes sizzle, but don't stir until they start to brown underneath.
• Turn them all evenly 2 or 3 times until nicely browned all over - this can take about 7 mins.
• Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.

SUMMER SAUTéED POTATOES

Steps:

• Place the potatoes in a large pan, cover with water and bring to the boil. Simmer for 5-8 mins until starting to soften but not falling apart. Drain and leave to steam-dry in the colander for a few mins.
• Heat the oil and butter in a large frying pan. Scrunch up the bay leaves in your hands and add them to the pan along with the whole garlic cloves. Once the potatoes are dry, tip into the pan and season. Toss them in the pan and cook over a medium-high heat for 20-25 mins, turning often, using a fish slice so you don't break them up.
• When the potatoes are crisp and golden, grate the lemon zest straight over and cook for 1-2 mins more. Taste for seasoning, then scatter with parsley and serve.

SWEET POTATO SURPRISE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease one 8x12 inch baking dish.
• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool.
• In a mixing bowl, combine sweet potatoes, bananas, white sugar, brown sugar, pecans, evaporated milk, butter, vanilla, cinnamon and nutmeg. Mix well.
• Pour mixture into baking dish, place coconut on top of potato mixture and top with marshmallows. Bake for 10 to 15 minutes.

MEAT LOAF POTATO SURPRISE

Steps:

• In a large bowl, combine the crumbs, broth, egg and seasonings; let stand for 2 minutes. Sprinkle beef over mixture and mix well. , On a piece of waxed paper, pat meat mixture into a 10-in. square. Combine hash browns, cheese, parsley and onion salt; spoon over meat. , Roll up, jelly-roll style, removing waxed paper as you roll. Pinch edges and ends to seal; place with seam side down in an ungreased shallow baking pan. , Bake at 375° for 40 minutes. Combine the first three sauce ingredients; spoon over loaf. Return to the oven for 10 minutes. Sprinkle with Parmesan if desired.

SURPRISE POTATOES

Steps:

• Stir bouillion cube into hot water until it dissolves.
• Combine all ingredients in a bowl and mix with your hands or toss.
• Preheat oven to 350°F.
• Spray a 9-inch casserole dish with cooking spray.
• Place the potato mixture into the casserole. Cover with foil.
• Bake for about 45-50 minutes, until tender.

SURPRISE POTATOES

Steps:

• Shred the potatoes and rinse in cold water. Drain thoroughly. Place in a greased 9-in. square baking pan; pour cream over all and sprinkle with salt and pepper. , Cover with foil and bake at 325° for 1-1/2 hours. Uncover and bake 30 minutes longer or until lightly browned on top.

POTATO SAUTE SURPRISE

Steps:

• Put potatoes in lightly salted water, boil until cooked.
• Drop tomatoes into boiling potato water (see directions above).
• Remove tomatoes from boiling water and peel (see directions above).
• Once potatoes have cooked set aside to cool.
• Meanwhile heat oil in pan and sauté garlic, onion and tomatoes until cooked.
• Add the oregano and stir into mix.
• Slice the potatoes about ½ inch (12/13mm) thick and add to the tomato mixture.
• Put combined mix into oven-proof dish.
• Dot top with butter and bake in hot oven (230 degrees) for about 20 minutes or until potatoes are golden.

BREAKFAST POTATOES

Steps:

• Place the potatoes and garlic in a large pot. Cover them with water and season the water generously with salt. Bring to a boil and cook until the potatoes are fork-tender, about 8 minutes. Drain the potatoes and discard the garlic. Let the potatoes cool.
• Put the bacon and 1 tablespoon olive oil in a large cast-iron skillet. Turn the heat to medium and cook, stirring occasionally, until crisp, about 5 minutes. Add the onions, some salt and crushed red pepper and saute until soft, 2 to 3 minutes. Add the bell pepper and continue to cook until beginning to soften, 3 to 4 minutes more. Add the potatoes and cook until crispy, 4 to 5 minutes, adding more olive oil if needed. Season with the seafood seasoning and sprinkle with the chives.

SAUSAGE AND POTATO SURPRISE

Steps:

• Start frying the sausage.
• If there is not enough grease from the sausage, add a little oil.
• Add potatoes and seasonings.
• Cover and fry over medium heat for about 10 minutes.
• Uncover and continue frying until all are cooked through.

TWO-POTATO SAUTé WITH BACON AND CREAM

Steps:

• Bring large pot of salted water to boil. Add white potatoes; cover partially and cook until almost tender, about 10 minutes. Using strainer, transfer potatoes to large bowl. Return water in pot to boil. Add sweet potatoes; cover partially and cook until potatoes are almost tender but still retain their shape, about 6 minutes. Drain. Transfer to bowl with white potatoes. (Can be made 1 day ahead. Cool; cover and chill.)
• Cook bacon in very large skillet over medium heat until almost crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add onion and bell pepper; cover and cook until tender, about 15 minutes. Mix in potatoes and bacon. Cover and cook 10 minutes. Add cream and cook uncovered until potatoes are tender and coated with sauce, about 3 minutes. Season with salt and pepper. Transfer potatoes to large bowl. Sprinkle with parsley.

POTATOES SAUTEED WITH GARLIC

Steps:

• Peel the potatoes and cut them into slices slightly more than 1/2-inch wide. Cut each slice into 1/2-inch strips. Cut the strips into cubes. Rinse in cold water and drain.
• Heat the oil in a heavy skillet and add the potatoes. Cook, shaking the skillet and turning the potatoes so they cook evenly. Cook over high heat 8 to 10 minutes or until golden. Drain the potatoes in a colander.
• Return the potatoes to the skillet and add the butter, salt and pepper. Cook about 1 minute, stirring often. Add the garlic and blend. Sprinkle with parsley and serve.

SAUTé POTATOES WITH SEA SALT & ROSEMARY

Steps:

• Put the whole unpeeled potatoes in a pan of water. Bring to the boil and cook for 15 mins. Drain and leave to cool. Can be done several hours ahead.
• When ready to serve, strip the skins from the potatoes, then cut them into thick slices. Heat the oils together in a very large non-stick frying pan. Add the potatoes in a single layer if there is room, and cook for 10-15 mins, tuning them frequently with a fish slice until they are golden and crispy. Sprinkle with the rosemary and flaky salt, then serve.

POTATOES SAUTEED RAW

Steps:

• Peel the potatoes and cut into very thin slices by hand or by machine. Wash in cold water and, if not ready to cook, cover with cold water and set aside. The potatoes will not discolor if completely submerged in the water.
• At cooking time, drain the potatoes well. Heat the oil in one large skillet (12 to 14 inches) or two smaller ones. When hot, add the potatoes and spread them out in the pan. Cover the pan and cook over medium-to-high heat, turning the potatoes carefully every 3 to 4 minutes so they brown on all sides. Cook for 20 to 25 minutes, until the potatoes are soft and golden brown. Stir in the butter, salt and chives and serve immediately.