DUCHESS POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicon baking mat.
- Lay the boiled potatoes on a baking sheet and place into the oven until slightly dried on the surface, 10 to 15 minutes.
- Remove the potatoes from the oven and process through a ricer or food mill. Allow to cool in a bowl for about 5 minutes.
- Add the egg yolks, butter, a couple generous pinches of salt, a generous pinch of pepper, a pinch of nutmeg and 3/4 cup cream. Stir with a rubber spatula to combine. Taste and make sure the potatoes have been adequately salted.
- Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion onto the prepared baking sheet.
- Make an egg wash by mixing the whole egg with the remaining 1/2 cup cream. Lightly brush the piped potatoes with the egg wash. (This is a little easier if you chill the piped potatoes for half an hour or so.)
- Bake until golden brown around the edges. Serve on a pretty platter!
DAUPHINOISE POTATOES
Thin slices of potato slow cooked in the oven with cream and garlic - the most decadent of side dishes
Provided by Paul Merrett
Categories Side dish
Time 1h5m
Number Of Ingredients 5
Steps:
- Heat oven to 190C/170C fan/gas 5.
- Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a simmer.
- Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.
- Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
- Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.
- Pour over the garlic infused cream (discarding the garlic) - just enough to seep through the layers and leave a little moisture on the surface.
- Scatter over 100g grated gruyère cheese, if using, then bake for 30 mins until the potatoes are soft and browned - increase the heat for 5 mins if not brown enough.
Nutrition Facts : Calories 541 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.35 milligram of sodium
DIJON ROASTED POTATOES
The Dijon mustard provides a slight tang that really kicks these potatoes to the next level! These are a family favorite at our house.
Provided by France C
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a roasting pan.
- Stir olive oil, Dijon mustard, garlic, thyme, rosemary, salt, and pepper together in a bowl; add potatoes and toss to coat. Transfer potatoes to prepared roasting pan.
- Roast in preheated oven, turning occasionally, until tender in the middle, 40 to 45 minutes.
Nutrition Facts : Calories 98.3 calories, Carbohydrate 8.6 g, Fat 6.8 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 1 g, Sodium 135.7 mg, Sugar 0.5 g
POTATOES DAUPHINOISE
This is my favourite potato recipe of all time. It makes the perfect accompaniment to a roast or any other meat dish. Traditional recipes for this take 1 1/2 - 2 hours to cook, so I start mine off in the microwave. Some recipes are very rich, calling for all cream plus butter and cheese on the top. I've found this version - even when made with low fat ingredients - tastes wonderfully creamy but not too rich with no compromise on flavour. One of the best things about Potatoes Dauphinoise is that if there's any left over it keeps well in the fridge for several days and it reheats beautifully in the microwave (unlike roast potatoes which can taste a bit floury when reheated). I've also frozen it, defrosted it in the fridge during the day, then reheated it in the oven for dinner. Try it - I know you'll love it!
Provided by Kookaburra
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Variation: This recipe also works well with orange sweet potato (kumera).
- If using sweet potato, try substituting the nutmeg with a generous sprinkling of caraway seeds over each layer.
- Yum!
- Grease a 6 cup capacity ovenproof dish generously with the butter or margarine then smear the garlic around the bottom and sides of the dish.
- (I use a round glass pyrex dish.) Peel potatoes and slice thinly into rounds.
- (I use the slicing blade of my food processor).
- Line the bottom of the dish with a single layer of overlapping potato slices.
- Sprinkle generously with salt, pepper and nutmeg.
- Repeat this layering and sprinkling process until you have used all of the potato slices.
- In a large jug, combine cream and milk and stir well.
- Pour this mixture over the potato slices, gently easing the potato away from the sides of the dish to allow the liquid to penetrate evenly.
- Place the dish onto a microwave safe plate and cook, uncovered, in a microwave on MEDIUM HIGH for 15- 20 minutes.
- Check occasionally.
- If the liquid in the potatoes boils over, simply pour it from the plate back into the dish and continue cooking.
- Microwave just until you can push the blade of a sharp knife through the potato layers without feeling any crunchy resistance.
- Having reached this stage you can go on to cook the dish in the oven or cover with plastic wrap and keep in the refrigerator for several hours or more before cooking.
- Pre-set your oven to 180°C (350°F).
- Sprinkle the top of the potatoes with the grated cheese and place the dish on an upper shelf in the oven for 20 minutes or until the top turns golden brown.
- (This may take slightly longer if taking the dish straight from the refrigerator.) To serve, cut into wedges and remove each wedge carefully with a spatula.
DELHI POTATOES
Lightly spiced, Delhi-style potatoes. Serve as part of an Indian meal, as an accompaniment to Indian breads, or lightly mashed to fill chapatis before cooking. Adapted from a recipe by Charmaine Solomon.
Provided by Daydream
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the potatoes in a pan, add enough water to just cover, bring to the boil and cook until tender.
- Drain potatoes, allow to cool, then peel and dice.
- Chop the onions finely.
- Heat the ghee or peanut oil in a medium-size skillet.
- Add the mustard seeds and saute until they pop.
- Add the onions, reduce heat and continue frying until they are soft and browned.
- Next add the turmeric and chili powder to the skillet, and stir.
- Finally, add the potatoes, sprinkle with salt and gently toss all the ingredients until mixed together.
- Can be served hot or cold.
Nutrition Facts : Calories 141.5, Fat 3.5, SaturatedFat 2, Cholesterol 8.2, Sodium 593.3, Carbohydrate 25.8, Fiber 3.5, Sugar 3.3, Protein 2.9
DUCHESS POTATOES
Impress dinner guests with a serving of Duchess potatoes. Made with eggs, butter and cheese and piped into swirls, they make an indulgent side dish
Provided by Katie Hiscock
Categories Side dish
Time 1h
Yield Makes 20 (serves 4-5)
Number Of Ingredients 6
Steps:
- Cook the potatoes in a pan of boiling salted water for 15 mins until really tender when pressed into the side of the pan. Drain well and leave to steam-dry in the pan for 2 mins. Mash the potatoes until very smooth - use a ricer if you have one, or use a masher, then press the potatoes through a metal sieve to ensure they're completely lump-free.
- Mix the egg yolk, butter and cheese in a large bowl, then add the mash, nutmeg and some seasoning. Mix well with a spatula until the butter has melted and is well incorporated. It will come away from the sides of the bowl, similar to choux pastry.
- Heat the oven to 220C/200C fan/gas 7. Spoon the mash into a piping bag with a wide star nozzle. Line a baking sheet with baking parchment and brush over a little vegetable oil. Pipe 20 walnut-sized peaked mounds onto the prepared tray, as if you were icing a cupcake. Beat the egg white with a pinch of salt and brush the potato mounds gently, to keep the fluting.
- Bake the potatoes for 15-20 mins until golden-brown and crisp.
Nutrition Facts : Calories 161 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
DELMONICO POTATOES
This is a cheesy-sour cream sauce and grated potato casserole.
Provided by MARBALET
Categories Side Dish Potato Side Dish Recipes
Time 13h45m
Yield 7
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to boil, place potatoes in the boiling water. Let potatoes cook until they are just becoming tender, approximately 8 to 10 minutes. Refrigerate the potatoes overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Grate the potatoes. In a small bowl, combine 1 teaspoon parsley, 1 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon minced onion, and 1/2 of the butter or margarine. In a separate small bowl, combine sour cream and milk.
- Layer 1/2 of the grated potatoes into the bottom of the prepared baking dish. Sprinkle the dried spice mixture over the layer of potatoes. Pour 1/2 of the sour cream and milk mixture over the potatoes and butter layers. Top this layer with 1/2 cup of processed cheese spread. Repeat the layering process one more time.
- Bake the casserole for one hour.
Nutrition Facts : Calories 531.4 calories, Carbohydrate 53.4 g, Cholesterol 76 mg, Fat 29.9 g, Fiber 5.9 g, Protein 13.9 g, SaturatedFat 18.9 g, Sodium 1092.6 mg, Sugar 6.5 g
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