Quick And Easy Yunnan Potatoes Food

EASY ROASTED POTATOES

Easy Roasted Potatoes image

Roasted potatoes are an easy, delicious side dish especially when roasted alongside your chicken or beef or pork roast.

Provided by McCormick Spice

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 55m

Yield 6

Number Of Ingredients 6

Ingredients

1 teaspoon McCormick® Dill Weed
1 teaspoon McCormick® Garlic Powder
½ teaspoon salt
¼ teaspoon McCormick® Black Pepper, Coarse Ground
2 pounds red potatoes, cut into wedges
1 tablespoon olive oil

Steps:

Preheat oven to 400 degrees F. Mix dill weed, garlic powder, salt and pepper in small bowl. Set aside.
Toss potatoes with oil in large bowl. Sprinkle seasoning mixture over potatoes; toss to coat.
Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.
Bake 40 minutes or until potatoes are tender and golden brown.

Nutrition Facts : Calories 128.1 calories, Carbohydrate 24.6 g, Fat 2.5 g, Fiber 2.7 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 203.4 mg, Sugar 1.6 g

LYONNAISE POTATOES

Lyonnaise Potatoes image

This is a classic dish with sliced potatoes and onions.

Provided by Michele O'Sullivan

Categories Side Dish Potato Side Dish Recipes

Time 55m

Yield 6

Number Of Ingredients 8

Ingredients

2 pounds russet potatoes
2 tablespoons olive oil
4 onions, thinly sliced
2 tablespoons chopped garlic
½ cup butter
salt to taste
ground white pepper, to taste
1 tablespoon finely minced fresh parsley

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Peel potatoes and cut into 1/2 inch slices. Place sliced potatoes in a pot and cover with water. Bring to a boil. Allow to boil 2 minutes, then drain and set aside.
Heat a large ovenproof skillet over medium-high heat. Pour in olive oil, then add onions. Saute until lightly caramelized, 8 to 10 minutes. Stir in garlic and saute until onions are deep brown and garlic is soft. Transfer mixture to a bowl.
Place skillet back on stove over low heat. Melt butter, then cover bottom of pan with 1/3 of potatoes. Season with salt and pepper. Cover potatoes with 1/2 of onion mixture. Cover with 1/2 of remaining potatoes and season with salt and pepper. Spread with the rest of onion mixture. Cover with remaining potatoes, and season with more salt and pepper.
Bake in preheated oven for 10 to 12 minutes, or until potatoes are tender and browned on top. Remove from oven and use a spatula to carefully transfer potatoes to a serving platter. Sprinkle with chopped parsley just before serving.

Nutrition Facts : Calories 324.8 calories, Carbohydrate 34.6 g, Cholesterol 40.7 mg, Fat 20.1 g, Fiber 3.9 g, Protein 3.5 g, SaturatedFat 10.4 g, Sodium 118.9 mg, Sugar 5.7 g

QUICK & EASY AU GRATIN POTATOES

Quick & Easy au Gratin Potatoes image

On holidays, a friend serves these creamy, cheesy potatoes when we gather together to celebrate with lifelong friends and grown children. -Carol Blue, Barnesville, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 9

Ingredients

2 cups sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
1 small onion, chopped
2 cups crushed cornflakes
1/4 cup butter, melted

Steps:

Preheat oven to 350°. In a large bowl, mix sour cream, condensed soup, salt and pepper; stir in potatoes, cheese and onion. Transfer to a greased 13x9-in. baking dish., In a small bowl, mix crushed cornflakes and melted butter; sprinkle over potato mixture. Bake, uncovered, 50-60 minutes or until golden brown.

Nutrition Facts : Calories 394 calories, Fat 22g fat (14g saturated fat), Cholesterol 70mg cholesterol, Sodium 680mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.

QUICK AND EASY YUNNAN POTATOES

Quick and Easy Yunnan Potatoes image

Slightly spicy Chinese stir-fried potatoes. Adapted from Hot Sour Salty Sweet. This is a nice summer dish because it can be served at any temperature. I prefer peeled potatoes for this dish.

Provided by Chocolatl

Categories Potato

Time 11m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

3 tablespoons peanut oil (or vegetable oil)
5 dried Thai chiles
6 cups cooked potatoes, cut in bite-sized pieces
1 cup scallion, finely chopped (or a mix of scallions and chives or garlic shoots)
salt

Steps:

Heat wok or heavy skillet over high heat.
Add oil and swirl to coat bottom of pan.
Add chiles and cook, stirring, until they begin to puff up, about 30 seconds.
Add potatoes and stir-fry for about 3 minutes, pressing them against the pan to brown them.
Add scallions and salt and stir-fry another 2 minutes.
I prefer to remove the chiles before serving.
Serve hot, cold or at room temperature.

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