Sherry Potatoes Food

SHERRY POTATOES

Steps:

• Preheat oven to 375°F
• Prepare potato slices in baking dish: Arrange potato slices in layers in a gratin pan or baking pan, sprinkling salt and pepper over each layer. Pour sherry over the potatoes. Pour the melted butter over the potatoes. Make sure the potatoes are well coated.
• Bake: Bake at 375°F uncovered for 30-40 minutes or until potatoes are cooked, but not mushy, and they are slightly browned on top. Remove from oven, sprinkle with chopped fresh parsley to serve.

PATATAS BRAVAS

Steps:

• For the sherry-saffron aioli: Combine the sherry vinegar and saffron threads in a small bowl and let sit for 5 minutes to rehydrate the saffron.
• Combine the mayonnaise, shallots, anchovy paste, garlic, 1/2 teaspoon salt and the saffron-vinegar mixture in a food processor; process until smooth. Transfer to an airtight container and refrigerate until ready to use, up to 2 days.
• For the spicy tomato sauce: Heat the oil in a medium saucepan over medium-high heat. Add the shallots and garlic and saute until softened, 3 to 4 minutes. Stir in the tomato paste and 1 teaspoon salt and cook for 2 minutes, stirring occasionally. Add the chopped tomatoes and red pepper flakes. Bring to a boil, then reduce the heat and simmer until the sauce thickens, 15 minutes. Serve immediately, or cool and refrigerate until ready to use, up to 2 days.
• For the potatoes: Place two baking sheets on oven racks. Preheat the oven to 425 degrees F.
• Cut the potatoes into halves or quarters, depending on size, to get roughly 1-inch pieces. Toss the potatoes with the olive oil and 1 tablespoon salt in a large bowl. Carefully pour half of the potatoes onto the first baking sheet; they should sizzle as they hit the pan. Repeat with the remaining potatoes on the second baking sheet. Roast, stirring halfway through, until the potatoes are tender and crispy, 40 to 45 minutes. (If some of the potatoes do not move when you stir them, do not force them; they will release from the pan when they have crisped up.) Let cool slightly.
• Spread one third of the tomato sauce on the bottom of a serving dish. Top with half of the potatoes. Spoon another third of the tomato sauce over the potatoes, and then top with the remaining potatoes and the rest of the tomato sauce. Dollop with the aioli, and sprinkle with the parsley and some paprika. Serve any extra aioli on the side.

HERBED GARLIC POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain well. , In a large skillet, melt butter. Add the parsley, chives, tarragon and garlic; cook and stir over low heat for 1-2 minutes. Add the potatoes, bacon, salt and pepper; toss to coat. Cook until heated through, about 5 minutes.

SWEET POTATO PUREE WITH BROWN SUGAR AND SHERRY

Steps:

• Preheat oven to 425 degrees. Pierce all potatoes in several places with a fork. Bake until tender when pierced with a knife, about 55 minutes. Cool slightly.
• Cut potatoes in half lengthwise. Using a spoon, scoop out potato pulp into a large bowl. Add butter and brown sugar. Using an electric mixer, beat until smooth. Beat in Sherry. Season to taste with salt and pepper. Serve.

SHERRIED SWEET POTATOES

Steps:

• Combine all ingredients and beat with a mixer until fluffy.
• Turn into a buttered 1½ quart casserole and bake at 375° 45 minutes.
• Serve hot.

SHERRIED SWEET POTATOES AND APPLES

Steps:

• In a kettle combine the sweet potatoes with enough cold water to cover them by 1 inch and boil them for 35 minutes, or until they are just tender. Drain the sweet potatoes and let them cool until they can be handled. The sweet potatoes may be prepared in advance up to this point and kept chilled overnight. Peel the sweet potatoes, cut them lengthwise into sixths, and cut the lengths crosswise into 1/2-inch pieces. Peel, core, and cut the apples lengthwise into sixths and cut the wedges crosswise into 1/2-inch pieces. In a large heavy skillet cook the apples in the butter over moderate heat, stirring, for 3 minutes, or until they are softened. Stir in the lemon juice, the brown sugar, the cinnamon, and the Sherry, bring the liquid to a boil, and simmer the apples for 3 minutes. Add the sweet potatoes and cook the mixture, stirring gently and trying not to break up the sweet potatoes, for 2 minutes, until it is combined well and heated through. Transfer the mixture to a heated serving dish.

SHERRI'S SHERRY POTATOES

Steps:

• In large skillet, saute the onion rings over medium heat until transparent, about 10 minutes.
• Add the sherry, salt, pepper and stir. (Again, depending on the strength of your sherry, add a little at a time.).
• Add potato slices and bay leaves.
• Cover and cook over medium heat until potatoes are tender, about 30 minutes.

FINGERLING POTATO SALAD WITH SHERRY-MUSTARD VINAIGRETTE

Steps:

• For vinaigrette:
• Combine mustard and vinegar in small bowl. Whisk in oil, then herbs. Season with sea salt and pepper.
• For potatoes:
• Preheat oven to 400°F. Spread sea salt in even layer on rimmed baking sheet; arrange potatoes over salt, spacing slightly apart. Cover sheet with foil and bake until potatoes are tender, about 1 hour. Remove from oven, uncover, and cool to lukewarm.
• Meanwhile, cook bacon in medium skillet over medium heat until brown and crisp. Transfer to paper towels to drain.
• Peel potatoes; cut in half lengthwise. Place warm potatoes in medium bowl. Add bacon, shallots, eggs, onions, and vinaigrette. Toss well and serve.

SHERRIED MUSHROOM BAKED POTATOES

Steps:

• Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake 1 hour or until tender., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, onion and garlic; cook and stir until tender. Stir in sherry. Bring to a boil. Reduce heat; simmer, uncovered, 14-16 minutes or until liquid is almost evaporated., When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells., In a large bowl, mash pulp with milk, sour cream and chives. Stir in mushroom mixture. Spoon into potato shells. Return to baking pan. Bake 25-30 minutes or until heated through.

ROASTED RUSSET SLICES WITH SHERRY

Steps:

• Preheat oven to 375°F.
• Arrange potato slices in layers in a gratin dish, or pie plate, sprayed with cooking spray ~ sprinkling salt and pepper over each layer.
• Pour sherry and melted butter over the potatoes. Make sure the potatoes are well coated.
• Bake uncovered for 30-40 minutes or until potatoes are cooked, but not mushy, and they are slightly browned on top.
• Remove from oven, and sprinkle with freshly chopped parsley.

SHERRY-INFUSED BAKED SLICED POTATOES (PATATAS AL JEREZ)

Steps:

• Preheat oven to 300°; grease a 12 x 8 inch baking dish (preferably nonstick or Pyrex) with 1/2 tablespoon oil.
• Arrange half the potatoes in a slightly overlapping layer in the bottom of the dish; then sprinkle with salt and pepper.
• Scatter the onion and bay leaves over the potatoes; arrange the remaining potatoes over the onion, sprinkling again with salt and pepper.
• Drizzle the remaining oil over the potatoes.
• Bake, uncovered, for 30 minutes; turn the potatoes with a spatula; cover the dish loosely with foil and cook 20 minutes until the potatoes are almost tender.
• Increase oven temperature to 450°; sprinkle the sherry over the potatoes; cover again loosely with foil, and bake until the sherry is absorbed and the potatoes are tender, about 10 minutes.
• Sprinkle with parsley before serving.

SHERRY'S ONIONY POTATO GRATIN

Steps:

• In large pot, melt 2 Tbsp. butter over medium heat. Add onions and 1/4 tsp. salt, cook, stirring occasionally, until onions are a deep golden brown. Remove, reserve.
• In same pot, melt remaining butter over med heat. Add potatoes, cook, stirring until coated in butter. Add milk, cream, paprika and remaining salt. Bring to a simmer, cook, stirring occasionally, until potatoes have softened and liquid has thickened, 10-12 min.
• Preheat oven to 350°F. Coat a shallow 2-quart baking dish with cooking spray. Transfer half of potatoes and liquid to baking dish. Top with onions and 3/4 cup cheese. Arrange remaining potatoes over cheese. Pour in remaining liquid. Cover, bake 20 min. Uncover, bake until potatoes are tender and golden, about 30 minutes. Sprinkle with remaining cheese during the last 2 min. Let stand for 10 min. Garnish with Italian herbs.