Farmhouse Roasted Potatoes Recipes

Steps:

• Preheat the oven to 450 degrees F.
• In a large bowl, combine the olive oil, balsamic, salt, rosemary and some pepper. Toss the potato wedges with the mixture and spread them in one layer evenly onto two baking sheets.
• Roast the potatoes, turning over once, until golden brown and cooked through, about 20 minutes. Sprinkle with the Parmesan and serve immediately.

Steps:

• Combine the potatoes, garlic and a pinch of salt in a pot. Add cold water to cover. Bring to a boil, reduce heat and simmer until the potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain in a colander.
• To the same pot, add the butter, milk, and some salt and pepper. Heat over medium heat until the milk is steaming and the butter melted. Add the potatoes and garlic back to the pot and mash until smooth. Fold in the sour cream. Taste for seasoning and add salt and pepper as needed.

Steps:

• Place potatoes in large pot, cover with water; boil until fork-tender.
• While that is cooking, fry bacon; drain & crumble; slice onions; set aside.
• Preheat oven to 350; grease a 3-quart casserole dish; set aside.
• Drain the potatoes, dump into mixing bowl, add sour cream, milk, butter, salt & pepper; beat on medium-low until light and fluffy.
• Stir in TWO cups cheese, bacon crumbles, and onion slices.
• Transfer mixture to prepared dish, sprinkle remaining cheese over the top.
• Bake (UNCOVERED) for 30 minutes OR heated through--cheese will be melted & bubbly.

Steps:

• Preheat the oven to 300 degrees F. Melt 4 tablespoons of the butter in a large, oven-safe high-sided skillet over medium-high heat. When the foam subsides, add the flour and cook, stirring constantly, until it has the consistency of wet sand, about 3 minutes. Remove from the heat and whisk in the milk, little by little. Put the saucepan over high heat and bring to a boil, whisking constantly. Lower the heat and whisk in 2 cups of the Cheddar, 2 cups of the Gruyere, the garlic, pepper and salt. Whisk until the cheese is melted, then stir in the nutmeg. Add the sliced potatoes to the pan. Scatter the remaining 2 tablespoons butter and the remaining 1 cup Cheddar and 1 cup Gruyere over the top. Bake in the oven for 45 minutes, then increase the oven temperature to 400 degrees F., and bake until the potatoes are fork-tender and the top is bubbly and golden brown, about 15 minutes more. (Cover the dish with foil if the top becomes too dark before the potatoes are tender.) Scatter the chopped parsley over the top, and serve. Recipe courtesy of Nancy Fuller Read more at: http://www.foodnetwork.com/recipes/nancy-fuller/cheesy-potato-gratin.html?oc=linkback

Steps:

• Peel and boil about 6 small potatoes in salted water in a small saucepan. In the meantime, measure the milk, margarine, sugar and salt together. When the potatoes have cooked through, drain them and mash in the milk mixture. Transfer into a food processor and pulse until smooth. By now, the mixture should have cooled to about 110 degrees. Sprinkle in the yeast and let rest for 10 minutes.
• Place the flour in the bowl of a stand mixer and attach the dough hook. Pour in the potato mixture and run the mixer for 10 minutes. Coat the dough ball with half of the olive oil and roll it around in the bowl. Cover the bowl with a moist cloth and let rise in a warm place for about 30 minutes or until doubled.
• Using a floured surface, knead the dough about a dozen times; coat it with the remaining olive oil and return it to the bowl. Cover with the moist cloth and let it rise again in a warm place for about 30 minutes or until doubled.
• Use cooking spray to coat two loaf pans. Punch the dough down, form it into two separate loaves and set it into the pans. Cover it and let it rise one final time in the warm place for about 15 minutes. Preheat the oven to 375 degrees.
• Mix the honey and water together and brush it over the surface of the loaves. Bake for approximately 30 minutes or until a rich golden brown, and hollow sounding when tapped. Cool for 5 minutes, then remove from pans to cool completely.