Wolfermans Patrician Potatoes Recipe 55 Food

EASY PARISIAN POTATOES

Easy Parisian Potatoes image

Our easy Parisian potatoes recipe features potato balls scooped out with a melon baller and baked in butter or duck fat until golden and crispy.

Provided by Rebecca Franklin

Categories Side Dish

Time 45m

Yield 6

Number Of Ingredients 5

Ingredients

3 pounds waxy potatoes , washed and peeled
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons canola oil
3 tablespoons unsalted butter

Steps:

Gather the ingredients.
Using a melon baller, scoop out as many rounds from the raw potatoes as you can and place them in a large saucepan filled with cold water.
Salt the water, bring it to a boil, and then cook the potatoes for 4 minutes. Drain well and set them aside for a moment.
Preheat the oven to 425 F. Melt the oil and butter, or duck fat, in a large ovenproof skillet set over medium-low heat.
Add the blanched potato rounds to the pan and gently toss them so they are evenly coated in the fat. Sprinkle salt and pepper over the potatoes and then roast them, stirring occasionally, in the heated oven for 25 to 30 minutes.
The Parisian potatoes are done when they turn golden brown. Serve immediately as a side dish with steak, chicken, or seafood.

Nutrition Facts : Calories 323 kcal, Carbohydrate 48 g, Cholesterol 15 mg, Fiber 5 g, Protein 6 g, SaturatedFat 4 g, Sodium 288 mg, Sugar 3 g, Fat 13 g, ServingSize 6 servings, UnsaturatedFat 0 g

GARLIC ROASTED POTATOES

Garlic Roasted Potatoes image

Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.

Provided by Ina Garten Bio & Top Recipes

Categories side-dish

Time 1h10m

Yield : 8 servings

Number Of Ingredients 6

Ingredients

3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley

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, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

POTATOES ROMANOFF

Potatoes Romanoff image

Being Irish, I do require potatoes as a regular part of my diet. I get tired of the same old thing, though, and this recipe changes things up a bit.

Provided by JackieOhNo

Categories Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 medium potatoes
boiling water, to cover
1 cup sour cream
4 scallions, thinly sliced
1 1/4 cups sharp cheddar cheese, shredded
1/2 teaspoon salt
1/8 teaspoon pepper
paprika

Steps:

Preheat oven to 350 degrees.
Wash and quarter the potatoes. Place in a saucepan, cover with boiling water, and cook until tender. Drain and shred coarsley with a grater.
In a bowl, combine shredded potatoes with sour cream, scallions, 2/3 cup sharp Cheddar cheese, salt, and pepper. Mix well and transfer to a shallow baking dish or pie plate (9-10 inches).
Sprinkle remaining cheese over top. Dust with paprika.
Bake, uncovered, at 350 degrees for about 40 minutes, or until golden.
(If you would like to make this ahead of time, just add 10 minutes or so to the baking time if the unbaked potatoes are chilled.).

Nutrition Facts : Calories 289.6, Fat 16, SaturatedFat 10, Cholesterol 41.6, Sodium 370.4, Carbohydrate 27.5, Fiber 3.4, Sugar 1.5, Protein 10.1