POTATOES ANNA
This classic French dish can be baked up to eight hours ahead. Let it cool completely, then cover loosely with foil, and refrigerate. To serve, reheat in a 350-degree oven.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h20m
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees. Using a food processor with a slicing blade or a sharp knife, slice potatoes as thinly as possible, 1/4 inch thick or thinner. (Do not place sliced potatoes in water; the starch is needed to bind the layers.)
- Brush bottom of a 10-inch cast-iron skillet with 1 1/2 tablespoons butter. Starting in center of pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface. Brush with another 1 1/2 tablespoons butter; season well with salt and pepper. Repeat for two more layers.
- Place over high heat until butter in pan sizzles, 2 to 4 minutes.
- Transfer to oven; bake until potatoes are fork-tender, about 1 hour. Remove from oven. Run a small spatula around edges of potatoes; slide large spatula underneath potatoes to loosen. Carefully invert onto a plate, and cut into wedges.
Nutrition Facts : Calories 192 g, Fat 9 g, Fiber 1 g, Protein 3 g
STEAK DIANE WITH SAUTé POTATOES
Peppercorn crusted steak served with a beautiful Diane sauce rich with brandy and cream. Tarragon isn't a classic herb to stir into this quick sauce, but it goes beautifully with the steak. Use fresh stock or make beef stock with just a third of a cube - any stronger and it could overpower the lovely pan juices.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 2
Number Of Ingredients 19
Steps:
- To prepare the potatoes, peel and cut into roughly 2.5cm/1in chunks. Put the potatoes in a pan and cover with cold water. Bring to the boil, reduce the heat slightly and simmer for 5 minutes.
- Drain the potatoes in a colander and leave to stand for 2 minutes. Bash up the edges of the potatoes a little by shaking the colander from side to side. This will help make them extra crisp.
- Melt the butter with the oil in a large non-stick frying pan or sauté pan. Tip the potatoes into the pan and season with salt and plenty of freshly ground black pepper. Fry over a medium-low heat for 10 minutes, stirring occasionally.
- Open out the garlic bulb and remove the cloves. Scatter the unpeeled garlic cloves into the pan with the potatoes and cook for 15 minutes, turning regularly until the potatoes are golden-brown all over and the garlic has softened. Sprinkle over the thyme leaves and cook for 5 minutes more, stirring and turning the potatoes as before. Once the thyme has been added to the potatoes, the steaks can be cooked.
- For the steak, put the peppercorns in a pestle and mortar and pound until coarsely ground. Add the sea salt and mix lightly. Put the steaks on a board and season well on both sides with the pepper and salt mixture until lightly, but evenly, crusted.
- Melt the butter with the oil in a large non-stick frying pan and fry the steaks over a medium high heat for 2-2½ minutes on each side for rare steak. Cook for 1-2 minutes longer on each side if prefer your steaks medium-rare and up to three minutes longer for medium, depending on thickness. Remove the steaks from the pan and place on warmed plates to rest while the sauce is prepared.
- Add the finely sliced shallot to the frying pan and cook for 2-3 minutes, stirring until softened and lightly browned. Pour the brandy into the pan and sizzle for a few seconds. With great care, take a lit match and carefully light the brandy (CAUTION: Keep your face and hair away from the flames. Do not leave unattended). If you prefer not to light the flame, simply cook the brandy for about 15 seconds before adding the other ingredients.
- When the flames have disappeared, add the mustard and Worcestershire sauce to the pan, stirring constantly. Pour over the stock and bring to the boil. Cook for 1-2 minutes, or until the volume of liquid has reduced by nearly half, stirring regularly.
- Stir in the double cream and return the sauce to a simmer, stirring. Continue to simmer and stir until the sauce is thick enough to lightly coat the back of your spoon. Season to taste and stir through the tarragon, if using.
- Spoon the sauce over the warm steaks and serve with the sauté potatoes and a crisp mixed salad. Squeeze the garlic out of its skins when you eat it.
POTATOES DIANE
Our tasty Potatoes Diane recipe is made with a few tasty ingredients to a delicious meal for any day of the week. Hi Welcome to our website! If you are looking for a recipe called POTATOES DIANE, you are in the right place. Our recipe we're sharing with you today was given to us by our dear friend, this was a recipe she enjoyed making for her family. Hand written recipe from our dear friend Fran for POTATOES DIANE, one of her favourite recipes. I'm all about keeping any recipes that have been hand written by our elders, friends and family. So many people have lost or misplaced family recipes. Simple ingredients to an amazing meal. Only a few simple ingredients in this recipe but it tastes amazing, serve with chicken, steak or fish it will be lovely. Mix or toss all ingredient together then put in 9 x 13 inch glass pan. Pre-grease 9 x 13 inch glass oven proof pan, evenly spread in pan. Top potatoes Diane with buttered corn flakes. Lots of cheese and topped with buttered corn flakes, baked for 60 minutes on 350ºf. Please continue to our recipe and more photo's of this amazing meal, I will share a link to our NEW cookbook "A Little Taste of Home! This is our link to our second cookbook.
Provided by Bonita's Kitchen
Yield 1 - 9 x 13 dish
Number Of Ingredients 10
Steps:
- In a large bowl, mix together hash browns, two types of cheese, chopped onion, cream of chicken soup, sour cream and melted butter. Pre-grease 9 x 13 inch oven proof glass pan and add all mixture, evenly spread in pan. In a plastic bag or bowl add corn flakes and crush them, add 2 tbsp melted butter. Toss around and add over your Potatoes Diane and place in a pre-heated oven on 350ºf and bake for 60 minutes. Serve with meat or fish of choice.
Nutrition Facts :
POTATOES ANNA
This stunning potato side dish is an updated classic that's guaranteed to steal the show at your next gathering! Thinly sliced potatoes are layered with garlic-and-thyme butter and a sprinkle of Parmesan for an extra boost of flavor that can't be beat.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Place potatoes in large bowl of cold water. Grease bottom and sides of 10-inch nonstick ovenproof skillet with 1 tablespoon of the butter. Spray 12x12-inch piece of foil with cooking spray.
- In 1-quart saucepan, heat remaining 4 tablespoons butter, the thyme and garlic over medium heat 1 to 2 minutes, stirring constantly until butter is melted but garlic has not browned. Remove from heat; set aside. In custard cup, combine salt and pepper.
- Drain potato slices; pat dry between paper towels. Starting in center of pan, arrange 1/4 of potato slices, slightly overlapping in circular pattern, covering bottom of pan. Brush with 1/4 of butter mixture; sprinkle with 1/4 teaspoon of the salt mixture. Sprinkle with 2 tablespoons of the Parmesan cheese.
- Repeat layers two more times, ending with cheese. Top with one more layer of potatoes, brush with remaining butter and sprinkle with remaining salt mixture. Press top of potatoes firmly with metal spatula. Cook uncovered over medium-high heat 5 minutes, gently shaking pan occasionally to prevent potatoes from sticking. Cover with foil, sprayed side down.
- Bake 15 minutes. Remove foil; bake an additional 20 to 25 minutes or until potatoes are tender and golden brown. Remove from oven. Run small spatula around edge of potatoes; gently shake pan to loosen potatoes from bottom of pan. Carefully invert potatoes onto serving plate To serve, cut into wedges.
Nutrition Facts : Calories 170, Carbohydrate 20 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 2 g, TransFat 0 g
POMMES ANNA
It's a marvel still, every time I make this dish, to recognize how the humble potato - the misshapen, dull brown dirty lump - can become this opulent, glistening, colossally elegant jewel with nothing more than attentive care, a sharp blade and good butter. The potato slices want to bend and be supple but not be so thin as to be papery, else they will cook too quickly.
Provided by Gabrielle Hamilton
Time 25m
Number Of Ingredients 5
Steps:
- Heat large knob of butter with a healthy drizzle of olive oil over medium low heat until butter melts and just starts to foam. Shut off heat under pan.
- Using a sharp and stable Japanese mandolin - or the real French metal one if you're lucky enough to have one - slice the potatoes into very thin but not paper-thin slices.
- Arrange the slices tightly, careful shingling around the pan in concentric circles starting at the outer edge of the pan and working your way into the center. Season the first layer with a little salt. Repeat with each potato until you achieve three tight and gorgeous layers.
- Turn the heat back on under the pan at medium. Drizzle the potatoes with a generous pour of olive oil and dot a few more pats of butter around the pan of potatoes. Season with salt. As the pan starts to sizzle, you will see the fat bubbling up and spitting a bit. Put a lid on the pan and seal tightly for a minute or two, giving the potatoes a little steam bath, helping to soften and cook the flesh. Remove the lid and swirl the pan with a little muscle to see if the potatoes are binding together as their starch begins to heat up. If they slip loosely all around the pan, tuck the slices back into the tight circle using a heat-proof rubber spatula and allow to sizzle and cook longer uncovered. Bump up the flame a little if the cooking sounds and looks listless - you want to hear sizzle. When you start to smell the potatoes turning golden and crisp - like the smell of toast - swirl the pan again to confirm that the potato layers have formed a cake, and then flip the pommes Anna and cook on the other side also until golden and crispy. Slide onto serving plate or cutting board, season with salt, and cut into wedges.
CHICKEN DIANE WITH CRISPY ROASTED POTATOES
One of my husband's favorite dishes is steak Diane but I'm not a big red meat eater. So, I came up with this chicken version made with a sauce that has the same flavors as the original. I serve it alongside "crispy on the outside but creamy on the inside" roasted potatoes that cook in the time it takes to make the chicken.
Provided by Megan Mitchell
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F.
- Place the potatoes on a sheet pan. Drizzle with 2 tablespoons of the ghee and toss to coat. Liberally sprinkle with flaky sea salt then arrange all the potatoes cut-side down. Roast in the oven until golden brown, crispy and easily pierced with a paring knife, 18 to 20 minutes.
- While the potatoes roast, prepare the chicken: Liberally season both sides of the breasts with kosher salt and pepper.
- Heat a 10-inch cast-iron skillet over medium heat. Add 1 tablespoon of the remaining ghee followed by the chicken. Cook until golden brown, 3 to 4 minutes per side. (The chicken does not need to be fully cooked at this point.) Remove to a shallow bowl or plate.
- Next, add the remaining 1 tablespoon ghee followed by the shallot and garlic; cook, stirring, until fragrant, about 1 minute. Add the mushrooms and cook, stirring occasionally, until golden brown, 5 to 6 minutes, then season with kosher salt and pepper.
- Remove the skillet from the heat and add the cognac or brandy. Carefully ignite the alcohol with a match and place back on the heat. Cook until the flame subsides, 10 to 15 seconds.
- Add the stock, cream, Dijon and Worcestershire sauce. Stir together and taste for seasoning, adding more salt or pepper if needed. Add the chicken breasts and simmer until the sauce thickens and the chicken is cooked through, about 5 minutes.
- To serve, divide the potatoes between 2 shallow bowls or plates followed by the mushroom sauce and chicken. Sprinkle with the chives, parsley and more pepper.
POTATOES SUPREME
Hailing from the state known for its potatoes, I thought I'd send in this recipe. Every time my grandson comes home from college, he asks me to make it. In fact, it's the whole family's favorite potato dish.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8-10 servings.
Number Of Ingredients 6
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 cool., In a large bowl, combine soup, 1-1/2 cups cheese, sour cream, onions, salt and pepper; stir in potatoes., Place in a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 296 calories, Fat 15g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 451mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
POTATOES DIANE SUPREME!
Steps:
- Preheat oven to 350 degrees. Place stick of butter in 4-or 5-qt. roasting pan, place in oven to melt. In bowl mix sour cream, mayonnaise, can of soup, both chopped onions, garlic powder and 2 and 1/2 cups of grated cheese. Set aside.
- Once butter has melted, spread hash brown potatoes on top, sprinkle chopped broccoli over potatoes, pour the sour cream mixture over all, spreading to cover the entire top of pan. Sprinkle the rest of cheese, cracker crumbs and pour 1/2 cup of melted butter over that. Cover with aluminum foil.
- Bake for 35 - 40 minutes. Remove foil and bake another 15-20 minutes or till hot and bubbly and top has browned.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
IDAHO POTATOES SUPREME
This is my friend Crystal's recipe. She made it for supper one evening and my husband and I just loved it! She was kind enough to share the recipe with me and I wonder if she knew that I would be kind enough to share it with all of you :)
Provided by Pamela
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes with jackets on until almost done or use leftover baked potatoes.
- Peel, cool and grate coarsely.
- Mix together remaining ingredients, but reserve 1/2 cup of grated cheese and corn flakes.
- Add this mixture to grated potatoes and blend carefully.
- Bake uncovered at 350 F for 1/2 hour.
- Sprinkle top with 1/2 c.
- grated cheese and 1/2 c.
- crushed corn flakes.
- Bake 15 minutes longer.
Nutrition Facts : Calories 567.9, Fat 31.5, SaturatedFat 15.1, Cholesterol 63.6, Sodium 895.8, Carbohydrate 58, Fiber 6.5, Sugar 5.1, Protein 15.6
CHICKEN BREASTS DIANE
I have been making this for over 10 years and is the most requested recipe I have! This is everyone's favorite chicken dish I make! It's a nice change from "ordinary" chicken! Goes well with steamed broccoli. (Note: This is a "Diane" recipe, therefore has a mustard taste to it!!)
Provided by Wendy W88
Categories Chicken Breast
Time 29m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken breast halves between wax paper and pound slightly with mallet.
- Sprinkle with salt and pepper.
- Heat 1 Tbsp each oil and butter in large skillet.
- Cook chicken over high heat 4 minutes each side.
- Do not cook longer or they will be dry.
- Transfer to a warm serving platter.
- Add chives, lime, brandy, parsley, and mustard to pan, whisking constantly for 15 seconds.
- Whisk in broth.
- Stir until sauce is smooth.
- Whisk in remaining butter and oil.
- Pour sauce over chicken and serve immediately.
POTATOES SUPREME
This is delicious and easy to make. We use it for holidays, but could easily be part of dinner rotation. Can use real potatoes, or frozen shredded or obrien potatoes.
Provided by didyb
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- boil potatoes til slightly tender.
- coarsely grate (or just use frozen shredded potatoes).
- toss all ingredients to mix.
- place in greased, shallow 1 1/2 qt baking dish.
- bake 350 for 30 minutes or til hot, bubbly, and slightly browned.
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