EASY CHEDDAR-ROSEMARY SPIRALIZED POTATO PANCAKES
Provided by Ali Maffucci
Time 35m
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium heat. Flick water into the skillet and if it sizzles, it's ready. Add the potato noodles and season with garlic powder, salt, pepper and rosemary. Toss to combine and then cover and cook, uncovering occasionally to toss, or until potato noodles are cooked through, about 10 minutes.
- Transfer the potato noodles to a large bowl and add in the eggs and cheddar. Toss to combine and set aside.
- Heat the same large skillet back over medium heat and spray with cooking spray. Once heated, add in a large scoop (about 1 cup) of the potato mixture. Flatten the mixture out and let cook for 2-3 minutes or until it sets on the bottom. Flip the pancake over and cook another 2-3 minutes or until crispy, flattening with the back of a spatula. Repeat until all of the potato mixture is used, forming about 4 medium pancakes or 6 small ones.
- Transfer the potato pancakes to a plate and serve immediately.
SPIRALIZED SCALLOPED POTATOES
Cheesy, crispy edges are the best part of scalloped potatoes -- and using a spiralizer will give you a lot more of them. Cutting the potatoes this way makes it easy to serve everyone their own potato and creates uniform pieces that will cook at the same rate.
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-by-8-inch square baking dish with butter.
- Melt the butter in a medium saucepan over medium heat. Sprinkle in the flour and stir with a wooden spoon to make a paste. Cook until the flour mixture begins to toast, about 1 minute. Add 4 of the sage leaves and let them sizzle for a minute, then whisk in the half-and-half, nutmeg, 2 teaspoons salt and several grinds of pepper. Bring to a simmer over low heat and cook until slightly thickened, 4 to 5 minutes. Remove and discard the sage leaves, then pour 1/2 cup sauce in the bottom of the prepared baking dish and spread to coat. Sprinkle with 1/2 cup each of the Cheddar and Monterey jack.
- Trim the ends from the potatoes so they will fit on a spiral slicing machine. Use the plain blade to slice a potato into a long ribbon. Pick up one end of the potato and let it spiral back onto itself in a neat pile. Tuck the spiralized potato into a corner of the baking dish, with the neat ruffly edge sticking up. Place a second potato next to the first potato, separating them with 2 of the sage leaves. Place 2 potatoes side by side in the middle of the baking dish, separating them with 2 of the sage leaves. Then place the remaining 2 potatoes and 2 sage leaves in the other corners of the baking dish, so you end up with 3 rows of 2 potatoes each. Pour the sauce over the potatoes and sprinkle with the remaining 3/4 cup each Cheddar and Monterey jack. Cover the dish with foil, tenting it so it doesn't touch the cheese.
- Bake for 1 hour. Remove the foil and continue to bake until browned and bubbly and the edges of the potatoes are crispy, 20 to 25 minutes more. Let rest for 5 minutes before serving.
ROSEMARY SPIRALIZED POTATOES
Rosemary Spiralized Potatoes are an easy, healthy side dish that go with any meal! Baked until perfectly crispy, whole30/paleo friendly and so delicious!
Provided by The Clean Eating Couple
Categories Side Dish
Time 45m
Number Of Ingredients 5
Steps:
- Preheat oven to 450. Prepare a lined baking sheet with parchment paper or a silpat liner.
- Spiralize potatoes on noodle blade (you want them to be thin and round like spaghetti)
- With a scissors, roughly trim all potato noodles until they are in smaller pieces (You don't want them to be too big/long!)
- Squeeze excess water out of potato noodles with paper towels or a dish towel. Make sure to get as much water out of them as possible
- In a bowl, toss potato noodles with olive oil, salt, pepper, and rosemary until coated (you can use your hands or tongs)
- Lay potato noodles on lined baking sheet. Bake at 450 for 35-40 minutes, tossing noodles every 10 minutes. Every oven is different and may need more or less time, so watch your potatoes towards the end! You can broil the potatoes on high for 2 minutes to get extra crispy at the end if you would like.
Nutrition Facts : ServingSize 4 oz cooked potatoes (this is an approximate amount), Calories 200 kcal, Carbohydrate 32 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 300.13 mg, Fiber 2.92 g, Sugar 1.06 g
ROSEMARY ROASTED POTATOES
For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 1h8m
Yield 3 to 4 servings
Number Of Ingredients 6
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, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
- Remove the potatoes from the oven, season to taste, and serve.
ROSEMARY ROASTED POTATOES
Provided by Ina Garten Bio & Top Recipes
Time 45m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F.
- Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)
- Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.
- Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top
- ;
- Sprinkle with remaining rosemary and serve.
CREAMY ROSEMARY POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h40m
Yield 9 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Rub the bottom of a 9-by-13-inch baking dish with softened butter.
- Using a mandoline or a very sharp knife, slice the potatoes very thinly. They'll cook better that way. Place the potatoes in the baking dish and sprinkle with 1/2 teaspoon salt and some pepper.
- In a large skillet over medium-low heat, melt the butter. Add the garlic and onions and cook until translucent, stirring occasionally, about 4 minutes. Cut the bar of cream cheese in half and add the halves to the skillet, stirring constantly. Continue stirring until the mixture is smooth and combined, about 3 minutes. Pour in the half-and-half and stir to combine. Mix in 1/2 teaspoon salt and some pepper. Taste and adjust the seasonings as necessary. Do not undersalt! Add the rosemary and green onions and stir to combine. Finally, mix in 1/2 cup of the grated Parmesan.
- Pour the cream cheese mixture over the top of the potatoes. Scrape out the skillet to get every last drop. Sprinkle the remaining 1/2 cup grated Parmesan generously over the top and bake until golden brown and bubbly, at least 1 hour. Let stand for 10 minutes before serving.
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CRISPY SPIRALIZED POTATOES - HINT OF HEALTHY
From hintofhealthy.com
4.7/5 (3)Category Dinner, Side DishCuisine AmericanCalories 197 per serving
- Following the product instructions, spiralize your potatoes into spirals of medium thickness. The thickness of the spirals will determine how long they will need to roast in the oven.
- Add all the spirals to a large bowl, and cover completely with water. Allow the potatoes to soak in the water for at least 30 minutes, or up to several hours. This will remove some of the starch from the potatoes, which is key to really crispy potato spirals!
- Then, drain off the water, and pat the potatoes dry with a kitchen towel to remove excess water. Coat them with the oil and seasoning, and spread them out on a baking sheet. Preheat your oven to 400 °F / 200 °C.
- Although there can be a slight overlap, you should avoid overcrowding the sheet pan too much. Again, this step is key to make them really crispy. Bake the spirals for about 15-20 minutes, turning occasionally, until they are golden and mostly crispy.
EASY ROASTED GARLIC-PARMESAN POTATO NOODLES
From inspiralized.com
Reviews 38Estimated Reading Time 3 minsServings 6Total Time 30 mins
- Place the potato noodles in a large mixing bowl immediately after spiralizing and pour over olive oil. Toss gently with your fingers to combine and then lay out on a parchment-paper lined baking sheet. Season with salt, pepper and garlic powder and roast for 12-15 minutes or until they start to turn golden brown.
- Remove the potato noodles from the oven and set it to broil. Sprinkle the potatoes with parmesan cheese and set back in the oven for 3-5 minutes or until golden brown, careful not to burn (a few burnt edges are okay.)
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