ANGELA'S SWEET POTATOES
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, thoroughly combine butter, brown sugar, pecans and coconut to make a crumb topping. Place sweet potato rounds in a single layer in a large, lightly greased ovenproof dish. Cover with sugar-pecan mixture and bake until sweet potatoes are heated through and topping is melted.
ANGELA'S SWEET POTATOES
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, thoroughly combine butter, brown sugar, pecans and coconut to make a crumb topping. Place sweet potato rounds in a single layer in a large, lightly greased ovenproof dish. Cover with sugar-pecan mixture and bake until sweet potatoes are heated through and topping is melted.
ANGELA'S POTATO SALAD
Every family get together I am asked to make my potato salad.. It's very simple and easy.. but very good
Provided by Angela Pattillo @sissyfaye
Categories Potato Salads
Number Of Ingredients 9
Steps:
- fist cut potatoes with the skin on into a medium size dice. rinse put in pot with salted water bring to boil when fork tender drain and set aside to cool. you want the potatoes to be cool before you add other ingredients so the potato salad will hold its shape
- take four large egss boil for 10 mins then peel set aside and let them cool also.. when cooled just dice the eggs up ..set aside untill ready to assemble your potato salad.. you can save one egg and slice it if you want and lay it on top of finished potato salad as a garnish if you like.
- cut your red onion up into a small dice you may use any onion you like the red onion just adds color..
- once potatoes are cooled and eggs are cooled put all ingredients into a large mixing bowl add all ingredients except the paparika and mix well.. then put finished potato salad into a fun festive bowl add your saved sliced on top sprinkle with some paprika and serve..
ULTIMATE ROAST POTATOES
This foolproof recipe will ensure even first timers get crispy skins and fluffy insides. Make sure your roast potatoes are perfect for Sunday lunch or even Christmas dinner
Provided by Angela Nilsen
Categories Dinner, Side dish
Time 1h10m
Number Of Ingredients 4
Steps:
- Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.
- Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).
- Drop the potatoes into a large pan and pour in enough water to barely cover them.
- Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.
- Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it's really hot.
- Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.
- Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.
- Carefully put the potatoes into the hot fat - they will sizzle as they go in - then turn and roll them around so they are coated all over.
- Spread them in a single layer making sure they have plenty of room.
- Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
- Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.
- Scatter with Maldon salt and serve straight away.
Nutrition Facts : Calories 391 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.42 milligram of sodium
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