CRISPY SALT AND PEPPER POTATOES
These crispy potatoes are like little starch balloons that pop when you bite into them. The secret: They're tossed in egg whites before cooking.
Provided by Dan Kluger
Categories Potato Appetizer Side Fall Quick & Easy Egg Thyme Parsley Rosemary Thanksgiving
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F and line a rimmed baking sheet with parchment. In a large bowl, whisk the egg whites until foamy (there shouldn't be any liquid whites in the bowl). Add the potatoes and toss until they're well coated with the egg whites, then transfer to a strainer or colander and let the excess whites drain. Season the potatoes with the salt, pepper, and herbs. Scatter the potatoes on the baking sheet (make sure they're not touching) and roast until the potatoes are very crispy and tender when poked with a knife, about 20 minutes (depending on the size of the potatoes).
- Transfer to a bowl and serve.
ROASTED POTATOES AND PEPPERS
This has such a delicious, tangy flavor, and it's so easy to prepare. It's a family favorite, but also nice as company fare. I have, on occasion, used fat free dressing with success.-Joan Hallford of North Richland Hills, Texas
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a 15x10x1-in. baking pan coated with cooking spray, combine the potatoes, peppers and onion. Drizzle with dressing and toss to coat. , Bake at 400° for 40-45 minutes or until potatoes are tender, stirring occasionally.
Nutrition Facts : Calories 149 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 188mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
BACON AND PANCETTA POTATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 54m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a large nonstick skillet over medium heat. Add the bacon and pancetta. Cook, stirring occasionally, until the bacon and pancetta are brown and crispy, about 10 to 12 minutes. Using a slotted spoon, remove the bacon and pancetta pieces to paper towels to drain. Add the potatoes and garlic to the pan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the potatoes are golden and cooked through, about 20 to 25 minutes. Add the thyme, cooked bacon and cooked pancetta to the skillet and cook for 5 minutes. Season with salt and pepper, to taste.
- Transfer the potatoes to a large serving bowl and serve immediately.
PORCHETTA-SPICED ROASTED POTATOES
The flavors of Italian porchetta - garlic, fennel, rosemary, sage, thyme and black pepper - infuse the olive oil that coats these potatoes for an intensely fragrant, golden and crisp side dish. The herb seasoning is added halfway through roasting to prevent it from burning, as well as to maintain the herbs' fresh and vibrant flavors. These potatoes can accompany any large roast, such as beef, pork, turkey and chicken, and also pair beautifully with fish like salmon and cod. With the addition of some mayonnaise and chopped fresh celery, leftovers can be turned into a zesty potato salad.
Provided by Kay Chun
Categories vegetables, side dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. On a rimmed baking sheet, combine 2 tablespoons of the oil and potatoes, and season with salt; toss to evenly coat. Spread in an even layer and roast until light golden, 20 minutes.
- Meanwhile, in a small bowl, combine the remaining 3 tablespoons oil, garlic, fennel, thyme, rosemary, sage, black pepper and red-pepper flakes, and season to taste with salt; mix well.
- Spoon the herb mixture over the potatoes and toss until evenly coated, using a spatula to lift up the potatoes if necessary. Continue roasting until the potatoes are fragrant, golden brown and tender when pierced with a fork, 10 to 15 minutes longer.
- Transfer potatoes to a serving platter and garnish with parsley. Serve warm.
OLIVE OIL MASHED POTATOES WITH PANCETTA
Classic American mashed potatoes take a trip to Italy with the flavors of olive oil, garlic, and pancetta. -Bryan Kennedy, Kaneohe, Hawaii
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes., Meanwhile, in a large skillet, cook pancetta in 1 tablespoon oil over medium heat until crisp. Add garlic; cook for 1 minute longer. Remove from the heat., Drain potatoes and transfer to a large bowl. Mash potatoes with remaining oil. Stir in the parsley, pancetta mixture, salt and pepper.
Nutrition Facts : Calories 206 calories, Fat 11g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 313mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
PANCETTA & PEPPER PIPERADE
Eggs are cracked into a rich tomato and pancetta sauce in this traditional Basque-inspired dish - perfect for brunch or a midweek meal
Provided by Good Food team
Categories Breakfast, Brunch, Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 8
Steps:
- Put the pancetta and onion in a large, deep frying pan. Cook for 7 mins until the onion is beginning to soften.
- Add the peppers, tomatoes and tomato purée to the pan and mix well. Season, cover and cook for 10-15 mins.
- Make 4 small wells in the mixture. Crack an egg into each well and cook for a further 5-6 mins or until the eggs have set. Scatter with basil and serve straight away, with crusty bread, if you like.
Nutrition Facts : Calories 259 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1.3 milligram of sodium
PASTA WITH POTATOES
Provided by Mark Bittman
Categories dinner, pastas, main course
Time 1h
Yield 8 servings
Number Of Ingredients 8
Steps:
- Put several cups of water in a pot on stove, and keep it at a simmer. Place olive oil in a large saucepan, and turn heat to medium. If you're using pancetta or bacon, add it to the oil and cook, stirring occasionally, until it becomes slightly crisp, about 10 minutes. (If you are omitting the meat, proceed to the next step.)
- Add potatoes, garlic and chiles and raise the heat to medium-high. Cook, stirring occasionally, until potatoes begin to brown all over, about 10 minutes.
- Add tomatoes and their juice, along with 2 cups of the simmering water, and bring to a boil. Turn heat down to medium-low, and cook uncovered, stirring occasionally to break up the tomatoes and prevent sticking.
- While potato mixture is cooking, break long dried pasta, like spaghetti, into several lengths; place cut pasta, like ziti, in a bag, and break it up with the back of a pot or a hammer. After potato mixture has simmered for about 10 minutes, add pasta and plenty of salt and pepper to pot. Simmer, stirring and adding the simmering water as necessary; mixture should remain thick and stewy, never dry.
- When potatoes are tender and pasta quite tender - this will take 20 minutes or more - the dish is done. (It may be covered and refrigerated for a day or two, or put in a closed container and frozen for several weeks; it's likely that you will need to add more liquid when you reheat.) Check the seasoning, and add some crushed red pepper flakes, black pepper or salt if needed. Serve hot, in bowls.
Nutrition Facts : @context http, Calories 417, UnsaturatedFat 4 grams, Carbohydrate 80 grams, Fat 5 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 639 milligrams, Sugar 5 grams
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