Ratatouille Stuffed New Potatoes Food

BALSAMIC ROASTED NEW POTATOES

Steps:

• Preheat oven to 425.
• Heat olive oil in large, oven-proof skillet.
• Add potatoes, garlic, thyme, rosemary and nutmeg.
• Toss over medium-high heat for 2-3 minutes.
• Remove from heat.
• Place skillet in oven.
• Cook uncovered at 425 for 30 minutes, or until potatoes are tender, stirring occasionally.
• Remove from oven, add the vinegar and salt and pepper, tossing well.
• Place back in oven, roasting an additional six minutes.

CARAMELIZED NEW POTATOES

Steps:

• Cook potatoes in boiling water for 10 minutes or until almost tender. Drain.
• Melt the sugar in a skillet over low heat.
• Add butter and orange juice to pan, stirring the mixture as the butter melts.
• Add potatoes to skillet, turning them until they are coated completely. Cook until tender.
• Sprinkle the parsley or cilantro over potatoes and season with salt and pepper.

GRILLED SPICY NEW POTATOES

Steps:

• In a medium bowl, combine potatoes and 1/2 tablespoon oil.
• In a separate small bowl, mix cumin, paprika, salt, chili powder, fennel and ginger.
• Add spice mix to potatoes and toss well to coat.
• Transfer potatoes to aluminum foil and seal packet.
• Grill potatoes in foil for 15-20 minutes or until just tender.
• Transfer to serving bowl and drizzle with remaining 1 1/2 tablespoons oil.

MAPLE-GLAZED NEW POTATOES

Steps:

• Preheat the oven to 325 degrees F.
• Halve or quarter any large potatoes.
• In shallow dish large enough to hold potatoes in a single layer, toss potatoes with butter; season with salt and pepper.
• Spread in single layer and roast potatoes, uncovered, for 45 minutes, stirring once or twice during roasting.
• Meanwhile, in small dish, stir together vinegar, maple syrup, and sliced garlic.
• Drizzle potatoes with vinegar mixture, gently tossing with a spoon or spatula to coat.
• Continue to roast about 10 to 20 minutes more, until potatoes are fork-tender and glazed, stirring once or twice.
• To serve, sprinkle potatoes with green onions, thyme, and lemon peel. Makes 6 servings.

DILLY NEW POTATOES

Steps:

• Slice potatoes thin (about 3/8 inch thick) I use my food processor for this.
• Place a thin layer of sliced potatoes in a 12 x 7 1/2 x 2 inch baking dish.
• Put small dots of butter on top of potatoes followed by the dill and salt.
• Cover with aluminium foil and bake at 425 degrees for 25 minutes or until potatoes are tender.
• After 15 minutes, stir potaotes to enhance flavor.

CREAM CHEESE STUFFED NEW POTATOES

Steps:

• In a large pot with plenty of salted water, boil the potatoes until they are tender when a fork is inserted, about 10-12 minutes. Drain and let the potatoes cool until you can handle them.
• With a melon baller, remove a scoop from each potato. Cut a tiny sliver off the bottom of the potatoes so they will stand after filling. Combine the Boursin, butter, and cream. Taste and add salt and pepper as needed. Spoon or pipe the cheese mixture into the potatoes. Garnish with fine sprinkling of parsley. Add a tiny dollop of red caviar. Stand the potatoes on a platter to serve.

STUFFED NEW POTATOES

Steps:

• Cut potatoes in half and scoop cut insides elaving 1/8 inch shells.
• Place insides in mixer bowl.
• Mix for 1 minute at speed 2.
• Add sour cream, butter, garlic salt, and thyme.
• Mix for 30 seconds at speed 2.
• Stop and scrape bowl.
• Turn to speed 2 and mix another 30 seconds.
• Add onions and mix until just blended.
• Spoon potato mixture into shells.
• Place filled shell in a shallow baking dish.
• Bake at 375 for 20-25 minutes or until thoroughly heated.
• Sprinkle with cheese and paprika.
• Bake 5 minutes longer or until cheese is melted.

RATATOUILLE-STUFFED NEW POTATOES

Steps:

• Preheat oven to 475°F.
• Place the potatoes on a baking sheet in the middle of the oven.
• Bake 45 to 50 minutes, until tender and slightly crisp; test with a knife or skewer.
• Remove and let cool.
• Leave the oven set at 475°F.
• Meanwhile, make the filling: In large frying pan over medium heat, warm remaining 2 tablespoons olive oil.
• Add onion and saute, stirring frequently, about 5 minutes, or until translucent.
• Add eggplant and cook 5 to 7 minutes, stirring, until it begins to soften.
• Add bell pepper and cook, stirring, 5 minutes longer.
• Add tomatoes, garlic, basil and vinegar, and continue cooking 5 to 10 minutes longer, or until the liquid evaporates and eggplant is soft.
• Season with salt and pepper.
• Set aside.
• Cut each potato in half crosswise.
• If bottoms are uneven, cut off a thin slice so they will stand upright once filled.
• Scoop out most of the pulp from each half, leaving only a thin shell; reserve inner pulp for another use.
• Return the potato shells to the baking sheet, hollow sides down, and brush the skins with 2 tablespoons of the olive oil.
• Bake 10 to 15 minutes, until crisp.
• Remove from oven and reduce the oven temperature to 425°F.
• Sprinkle the insides of the potato shells with some of the parmesan cheese.
• Spoon in the filling and place on an ungreased baking sheet.
• Sprinkle with the remaining cheese.
• Bake 10 to 15 minutes, or until heated through.
• Serve immediately.