Recipes for "potatoes"

Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.

Add the coconut cream and 1/2 cup water or broth to the pot. Season with salt. Simmer for 20-30 minutes or until the potatoes are fully cooked, adding more liquid depending on the consistency you want for the sauce. While the chicken and potatoes cook, cook rice according to package directions.

Stir in the fish sauce and brown sugar to really take it up a notch. Add until it tastes amazing. Seriously – so good. Serve over rice.

Chop the potatoes into 1 ½-inch pieces.

Pour the water into the inner pot of the pressure cooker. Put the potatoes in the steamer basket, then lower it into the pot.

Make sure your potatoes are the right size. Otherwise, they won’t cook properly. Don’t be afraid to grab a ruler to check your measurements.

Secure the lid on the pressure cooker and make sure it’s set to its “sealing” position. Select the “Pressure Cook” or “Manual” setting, and set the cooking time to 3 minutes at high pressure. If your pot features an automated pressure release, set it for a quick release. (The pot will take about 10 minutes to come up to pressure.)

When the cooking program finishes, perform a quick pressure release by moving the pressure vent to its “venting” position or by pressing the pressure release button (depending on your Instant Pot model).

When the pressure has fully released, open the pot. Use a pair of heat-safe mitts to remove the steamer basket of potatoes. The potatoes are done when they are fork-tender.

If the potatoes aren’t quite done, lock the lid back on. Program to cook at high pressure 2 to 3 minutes longer, depending on how hard your potatoes are. Then, let the pressure release naturally if you want the potatoes to cook longer. Alternately, do a quick release after cooking, before opening the lid.

If not using the potatoes right away, let them cool completely and then, refrigerate in a covered container. Potatoes will keep for about 1 week in the fridge.

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MEATBALLS: Combine all the meatball ingredients in a large bowl until well-mixed. Roll into small 2-bite balls and place on a large baking sheet. Add more breadcrumbs if necessary to get the mixture to hold its shape when rolled. Heat a little bit of olive oil in a large non-stick or heavy bottomed skillet over medium heat. Add the meatballs in batches and turn every few minutes until the exterior is golden brown and the inside is fully cooked.

POTATOES: In the same pan that you fried the meatballs, pan-fry the potatoes for about 10 minutes with a little more olive oil and salt. They should be golden brown and crispy when finished.

Serve the meatballs with the potatoes and any and all sauces you love. Namely, ROMESCO SAUCE. You can do the sauce hot or cold, and you can compliment it with a bright and herby finish like chimichurri or just a little extra lemon juice, salt, pepper, and Parmesan. If you do the sauce hot, I recommend simmering it first with a little bit of additional liquid to help it loosen up.

Place a rack in the center of the oven. Use 1 tablespoon of butter to grease your baking dish.

Add potatoes to a large pot with the salt and add enough cold water to cover. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and continue cooking the potatoes until they are very soft and tender all the way through, about 12 minutes. There should be little to no resistance when poked with a fork or knife.

Drain in a colander and let cool slightly.

Simply Recipes / Ciara Kehoe

Once the potatoes have cooled slightly (there is little to no steam coming off the potatoes), press them through the potato ricer or food mill into a large bowl. Add the remaining 4 tablespoons of butter to the bowl, then add the milk and stir until the mixture is homogeneous. Taste and season with salt as desired, then set aside.

Simply Recipes / Ciara Kehoe

Add the cold heavy cream to another bowl and use an electric hand mixer with beaters on medium speed or a stand mixer to whip to stiff peaks, 3 to 5 minutes.

Add about one-third of the whipped cream to the bowl with the potato purée. Use a rubber spatula to gently fold the whipped cream into the potatoes. Once combined, add another third, fold, then repeat with the remaining whipped cream.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Gently pour the potato mixture into the buttered baking dish and smooth out the top. Sprinkle evenly with the grated Parmesan cheese. Bake until the cheesy top is lightly browned and the potatoes have slightly souffléd to the top of the baking dish, about 25 minutes. Let cool for 10 minutes before serving.

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat, covered, in the microwave or a preheated oven at 350°F until hot all the way through.

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Simply Recipes / Ciara Kehoe

Butter an 8x8-inch baking dish.

Scrub the potatoes clean, but leave the skins on. Place them in a large pot and cover with water. Bring to a boil. Allow to boil for about 10 minutes.

Turn off heat and let the potatoes sit in the hot water for another 10 minutes. When ready, you should be able to pierce the potatoes with a fork, but still feel slight resistance. Drain the potatoes and set aside until cool enough to handle.

If making the potatoes ahead, cool to room temp, cover, and store in fridge for up to 3 days.

In a medium skillet, melt 5 tablespoons butter, cook the onions and bell pepper until the onions are soft and translucent, about 6 minutes. Set aside.

Once the potatoes are cool enough to handle, score them along their equator with a paring knife. Twist each side in opposite directions to remove skin. The skin should pull off easily. If any bits of skin remain, trim them off with a knife.

Shred the potatoes using a food processor fitted with the shredder disk, or shred them by hand using the large holes on a cheese grater.

Transfer shredded potatoes to a large bowl, and mix with the cooked onions, pepper, cream of chicken soup, cheddar cheese, sour cream, 1 teaspoon of salt, and pepper.

Stir until thoroughly combined. Spread into casserole dish.

In the same pan where you cooked the onions, melt remaining 3 tablespoons of butter over medium heat. Add the panko and remaining 1/4 teaspoon of salt. Stir to coat.

Toast panko, stirring frequently, until it takes on a golden hue, about 5 minutes. Sprinkle evenly over the top of the potatoes.

Bake for 45 minutes, or until done. When done, the potatoes should be bubbling around the edges, and the panko top will be golden.

Cool for 10 minutes, then spoon onto plates.

If the baby potatoes are more than 2 inches across, cut them in half. Transfer the potatoes to a medium pot. Add 1 teaspoon salt and 1/2 teaspoon turmeric. Pour enough water to cover the potatoes by about 1 inch, cover with a lid, and bring to a boil over medium-high heat.

Once boiling, remove the lid and reduce the heat as needed to maintain a boil. Cook the potatoes until a knife is easily able to pierce the potatoes but they are not completely soft, 10 to 15 minutes. Reserve 1/2 cup of the cooking liquid, then drain the potatoes.

While you wait for the water to boil and the potatoes to cook, prepare the other ingredients.

Simply Recipes / Shilpa Iyer

In a large skillet over medium-high heat (cast-iron or nonstick work well here), add the oil. Once hot, add the drained parboiled potatoes. Pan-fry the potatoes, stirring often, until golden brown, 2 to 4 minutes. Transfer the potatoes to a plate, leaving as much oil as you can in the pan.

In the same skillet over medium-low heat, add the cumin and mustard seeds and let them start to sizzle—you will hear a crackling sound. Add the onion, serrano pepper, ginger, and garlic. Stir well and let cook for 1 minute.

Add the remaining 1 teaspoon salt (or to taste), 1/2 teaspoon turmeric, garam masala, cumin, Kashmiri chili powder, and coriander, and stir to combine. Add the tomato paste, stir well, and add the 1/2 cup of reserved cooking liquid. Increase the heat to medium and let the mixture simmer so a little of the liquid evaporates and the spices and tomato paste are fully incorporated, 1 to 2 minutes.

Simply Recipes / Shilpa Iyer

Stir the potatoes into the masala mixture. Sauté until the potatoes are tender and the masala has thickened and coated the potatoes, 3 to 4 minutes.

Remove from the heat and stir in the lime juice, taste, and adjust the seasoning as needed. Garnish with fresh cilantro and serve with yogurt and roti, if desired.

Transfer the leftovers to an airtight container and store in the fridge for up to 4 days. Reheat in the microwave as needed before serving.

Simply Recipes / Shilpa Iyer

Simply Recipes / Shilpa Iyer

Set a potato on a cutting board and place a chopstick on either side of the potato. With a sharp, thin knife, make deep vertical cuts 1/8-inch apart, but without cutting all the way through the potato. The chopsticks should keep you from accidentally cutting too deeply or going all the way through.

Place the potatoes with the cut side up in the baking dish, spaced a little apart so each one has some room. Fan the potatoes open slightly.

In a small bowl, combine the melted butter, oil, and parsley. Drizzle this over the potatoes and then use a pastry brush to spread the butter and oil mixture evenly and in between the slices of each potato. Sprinkle with salt.

Or until golden and crispy. The potatoes will fan out more during cooking and take on their accordion-like appearance. Serve hot.

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Fill a medium bowl halfway with cool water. Peel the potatoes and slice them into approximately 2-inch-thick rounds, adding them to the bowl of water as you go.

Heat a 10-inch oven-safe skillet on the stovetop over medium heat for 1 minute. Meanwhile, place the potatoes on a kitchen towel and pat them dry on all sides. Add 2 tablespoons of the butter to the preheated pan. After the butter has melted, add the potatoes in a single layer.

Sear the potatoes until well browned on the bottom, about 5 minutes. Using tongs or a pair of forks, flip the potatoes and sear until browned on the other side, about 5 minutes more.

Transfer the potatoes to a dish. Reduce the heat to medium-low. Add the remaining 4 tablespoons of butter along with the garlic, salt, and pepper. Sauté until the garlic is aromatic but not browned, about 1 minute.

Add the potatoes back to the skillet in a single layer. Pour the broth over the potatoes. Use a spoon to baste the potatoes with the cooking liquid, making sure to spoon some bits of garlic on top of each one.

Transfer the pan to the oven. Bake until the potatoes are tender in the middle and the broth has simmered off, leaving only butter in the skillet, 35 to 40 minutes, basting the potatoes again about halfway through the cooking time.

Test the potatoes for doneness with a paring knife: when it goes through a potato easily and with little resistance, they are ready. Alternatively, you can test them with an instant-read thermometer: they should register 205 to 210°F in the middle.

Remove the pan from the oven and baste the potatoes with the garlic butter one last time. Sprinkle with fresh parsley, if using, and serve right away.

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Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Combine condensed soup, sour cream, Cheddar cheese, and onion flakes in a large bowl.

Mix in hash browns until well combined.

Pour into a 9x13-inch casserole dish. Sprinkle with potato chips.

Bake uncovered in the preheated oven until cheese is melted and the top is crisp, about 45 minutes.

Enjoy!

Place potatoes in a large pot and cover with water by 1 inch. Bruise rosemary with the dull side of a knife blade; add to potatoes in the pot. Add salt, garlic, and bay leaves; bring to a boil. Reduce heat and simmer for 5 minutes. Drain and allow potatoes to air dry.

Preheat the oven to 375 degrees F (190 degrees C).

When potatoes are thoroughly dry, return them to the pot. Drizzle with olive oil and season with cayenne pepper and kosher salt; stir to coat well. Transfer potatoes to a rimmed sheet pan.

Bake in the preheated oven until potatoes are golden brown and crusty and flesh is creamy and soft, 35 to 45 minutes.

Preheat an outdoor grill to medium-high, indirect heat and lightly oil the grate.

Place potatoes into a large pot and cover with water; bring to a boil. Cook over medium-high heat until tender, about 10 minutes. Drain.

Transfer potatoes to a large bowl. Add olive oil, black pepper, garlic powder, rosemary, and salt; mix until potatoes are evenly coated.

Cook potatoes, skin-sides down, on the preheated grill over indirect heat for about 15 minutes, leaving olive oil mixture in the bowl.

Transfer potatoes to a serving plate; drizzle with reserved olive oil mixture.

Gather the ingredients. Wash potatoes and set aside.

Fill a large pot with water; stir in salt until fully dissolved and no salt sinks to the bottom of the pot. Place potatoes in the pot and bring to a boil; reduce heat and simmer until potatoes are tender but firm, about 15 minutes. Drain; cover to keep hot and let the salt crust develop.

While potatoes are cooking, melt butter in a small pan over medium-high heat, or in the microwave. Drizzle over hot potatoes.

Line a baking sheet or 9x13-inch baking dish with aluminum foil. Scrub your potatoes under running water, then pat them dry with paper towels.

Prick the potatoes all over with a fork, then place them on the lined baking sheet. Drizzle a teaspoon of oil onto each potato, followed by 1/8 teaspoon of salt and a few grinds of pepper. Use your hands to rub the oil and seasonings into the potatoes until they’re evenly coated.

Bake the potatoes until their skins are very crisp and they’re fluffy on the inside and easily pierced through with a knife, 1 1/2 to 2 hours. Don’t be afraid to leave them in the oven for the full 2 hours, especially if they’re on the bigger side—they won’t burn, I promise!

If you don’t have two hours to wait for the best oven results, you can “bake” your potatoes in the air fryer. The skins will come out with a slightly more papery texture, but they’ll still be very good overall. I cook mine for 1 hour at 400ºF in the air fryer when I either don’t have two hours to wait for potatoes or don’t want to heat up my kitchen too much.

Transfer the potatoes to serving plates. Use a sharp knife to cut into a potato lengthwise, creating a slice that goes from end to end but not all the way through. Use a pair of tongs to squeeze the potato from its ends and sides, so that the insides of the potato are pushed up and fluffed up a bit.

For a traditional look, cut a cross into the tops of the potatoes, then give them a little squish from the ends so that the insides of the potato break up and become fluffy.

Add a large pat or two of butter to each potato, top with salt, pepper, and chives or green onions, and serve right away.

Let leftover potatoes cool to room temperature then store in a lidded container, or wrapped individually in plastic wrap or aluminum foil, in the refrigerator for up to 4 days. To reheat, either microwave the potatoes for 2 to 3 minutes, or bake or air fry them at 350ºF for 20 to 30 minutes, until heated through. If you’ve wrapped the potatoes for storage, unwrap them before reheating.

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Leave whole any potatoes that are smaller than 3/4-inch in diameter. Halve or quarter larger potatoes into smaller pieces roughly 1-inch in size.

Fill a pot with water and place your immersion circulator inside. Set the temperature to 194°F and let the water come up to temperature.

Add the potatoes, chives, salt, black pepper, and oil to a gallon-size zip-top freezer bag. Toss together in the bag to distribute the ingredients.

Add 3 or 4 heavy soup spoons to the bag—potatoes have a tendency to float, and the spoons will help weigh the bag down.

Seal the bag with as little air as possible by using water-displacement method to help press out all the air: Just slowly lower the bag with the potatoes into the water, letting the pressure of the water press the air through the top of the bag. Once the top of the bag reaches the water line and all the air has been pressed out, seal the bag. (Read more here.)

Set the potatoes aside on a kitchen towel until the water has finished heating.

Once the water has come up to temperature, submerge the bag of potatoes in the pot. Make sure the bag is completely submerged; otherwise, the potatoes will not cook evenly.

Cook for 1 hour, and check for doneness by carefully removing the bag from the water, opening the top and sticking a fork in a potato to determine its tenderness. If not tender all the way through, reseal the bag and continue cooking.

Remove from the water, and turn off the circulator. Transfer to a serving platter and sprinkle some additional fresh chopped herbs and sea salt over the top, if desired. You can also drizzle the cooking oil over the plated potatoes.

Alternatively, let the potatoes cool in their bag and then refrigerate for 3 to 4 days. Remove from the bag and reheat in the microwave, in a skillet over medium-high heat, or by roasting in a 425°F oven.

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Gather all ingredients.

Place potatoes in a saucepan; fill with enough water to cover potatoes. Bring to a boil; reduce heat to medium-low and cook potatoes until tender but not mushy, about 15 to 20 minutes. Drain potatoes in a colander; transfer to a baking sheet lined with a clean dish towel and allow to cool and dry out a little, about 10 minutes.

While potatoes are cooling, mix olive oil, balsamic vinegar, butter, garlic, rosemary, sage, thyme, savory, salt, and pepper in a bowl until well combined.

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

Place cooled potatoes in a single layer on the prepared baking sheet. Use a potato masher or the heel of your hand to lightly press down on potatoes to crush them.

Spoon the oil-herb mixture over each smashed potato.

Bake potatoes in the preheated oven until crispy, about 25 minutes. Let cool slightly before serving.

Enjoy!

Gather ingredients and preheat the oven to 350 degrees F (175 degrees C).

Bake potatoes in the preheated oven until tender, about 1 hour, depending on the size of your potatoes. Set potatoes aside until cool enough to handle.

Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.

Add sour cream, milk, butter, salt, pepper, 1/2 cup cheese, and 1/2 of the green onions to the potato; mix with a hand mixer until well blended and creamy.

Spoon the mixture into the potato skins; top each with remaining cheese, green onions, and bacon.

Return potatoes to the preheated oven and continue baking until the cheese is melted, about 15 minutes. Serve Hot!

Gather the ingredients.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Poke potatoes several times with a fork; place onto a microwave-safe plate. Microwave on high power for 5 minutes, turning potatoes over halfway through.

Slice each potato open lengthwise; microwave for 2 more minutes.

Brush oil on the cut sides, then season with salt and pepper.

Cook on the preheated grill until potatoes are tender on the inside and crispy on the outside, 15 to 20 minutes, turning halfway through.

Gather all ingredients.

Preheat an outdoor grill for medium-low heat.

Prepare four foil squares large enough to fold over one potato each. Spread butter onto foil in a large enough area that the potato will be completely covered when rolled up. Sprinkle salt, garlic, pepper, and Italian seasoning evenly over foil. Roll each potato in the foil; puncture the package (including the potato) with a fork or knife a few times.

Grill for 1 hour, or until soft, turning the potatoes often.

Serve with your favorite toppings.

Preheat the oven to 400 degrees F (200 degrees C).

Poke holes into potatoes using a knife. Wrap each potato in aluminum foil and place on a baking sheet.

Bake in the preheated oven until potatoes are very tender and easily pierced with a knife, about 1 hour and 15 minutes.

Let potatoes cool to room temperature. Unwrap and place on a plate. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.

Preheat the oven to 425 degrees F (220 degrees C). Butter a casserole dish.

Leave skin on potatoes. Use a cheese grater to shred potatoes into a large bowl. Add shallots to potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined.

Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined.

Transfer mixture to the prepared baking dish, piling it up high, then patting it down very lightly.

Bake in the preheated oven until piping hot and the top is browned, 30 to 35 minutes.

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with butter.

Layer 1/2 of the potatoes in the bottom of the prepared casserole dish; season with salt and pepper.

Layer onion slices over top, then top with with remaining potatoes. Season again with salt and pepper.

Melt butter in a medium saucepan over medium heat. Whisk in flour and salt; cook, whisking constantly, until raw flour flavor has cooked off, about 1 minute.

Gradually add milk, about 1/4 cup at a time, whisking well after each addition to incorporate; the gradual addition and whisking of milk will help avoid lumps in your sauce.

Cook, whisking constantly, until the mixture has thickened, 3 to 5 minutes.

Stir in cheese all at once; cook, stirring constantly, until melted, 30 to 60 seconds.

Pour cheese sauce over the potatoes, and cover the dish with aluminum foil.

Bake in the preheated oven until potatoes are tender and sauce is bubbly, about 1 ½ hours.

Preheat the oven to 375°F. Butter a large (3-quart) shallow baking dish.

In a small bowl, mix the melted butter and breadcrumbs together until combined. Stir in 3/4 cup of the grated cheese. Set aside.

In a large pot combine the heavy cream, milk, salt, pepper, and thyme. Add the potatoes and onions.

Bring to a boil over medium heat, stirring often to separate the slices. Boil for about 1 minute, or until the potatoes release some of their starch. (You will see the cream thicken slightly.) Remove the pan from the heat.

With a slotted spoon, transfer the potatoes and onions to the baking dish in an even layer, leaving as much cream in the pot as possible.

Stir the remaining 3/4 cup of cheese into the cream in the pot, and when the cheese melts, pour it over the potatoes in the baking dish. Sprinkle the cheesy buttered breadcrumbs over the potatoes.

Bake the gratin for 50 to 60 minutes, or until the potatoes are tender and the top is bubbly and golden brown.

Check the gratin at the 40 minute mark. If the top is already brown, place a piece of foil loosely over it to prevent the breadcrumbs from burning and continue to bake for another 10 to 20 minutes. If the top isn’t brown at the 40 minute mark, continue baking uncovered until it is.

Simply Recipes / Sally Vargas

Remove the gratin from the oven and let it rest on a cooling rack for 10 to 15 minutes before serving.

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Simply Recipes / Sally Vargas