GOLDEN POTATOES
This recipe makes even canned potatoes taste terrific. The cheesy seasoning creates a puffy golden coating, making these an attractive addition to the table.-Carla Cagle, Marceline, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in an ungreased 8-in. square baking dish. Pour butter over potatoes. Sprinkle with seasoned salt, cheese and parsley. Bake, uncovered, at 350° for 25 minutes or until golden brown.
Nutrition Facts : Calories 106 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 389mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
YUKON GOLD POTATOES: JACQUES PEPIN STYLE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.
GOLDEN POTATO AND CAULIFLOWER GRATIN
Provided by Claire Robinson
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Place the oven rack in center of oven and preheat to 400 degrees F.
- In a medium bowl, whisk creme fraiche and whipping cream until combined.
- In a large baking dish, approximately 9 by 13-inches, arrange 1/3 of potato slices, overlapping slightly. Generously season with salt, pepper, and some fresh thyme leaves. Drop 1/3 of the cream mixture in dollops over potatoes, and spread evenly, (layer will be very thin). Repeat with another layer. Layer for a 3rd and last time, covering the top of the potatoes with the cream mixture, then mini cauliflower florets, and generously season with salt, pepper, and remaining thyme.
- Bake 30 minutes and reduce oven temperature to 350 degrees F. Continue to bake until top is golden brown, about 20 minutes longer.
- Do your best to let gratin rest 15 to 20 minutes before serving. Garnish with thyme sprigs. Eat and enjoy!
GOLDEN POTATOES
I haven't tried this, but surely intend to! Looks rich and creamy-just the way I like my spuds. Recipe does not specify number of servings so I'm guessing 10-12. Enjoy!
Provided by yooper
Categories Potato
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Cook the peeled and cubed potatoes in large pot with salted boiling water just until tender; about 15 minutes.
- Drain.
- In a seperate saucepan combine butter, soup and sour cream, heat until just melted.
- Layer in a spray coated 13x9" baking dish; potatoes, soup mixture, cheese and onions (in that order).
- Bake uncovered in a 350 degree oven for 30-40 minutes.
- Let cool 5 minutes before serving.
Nutrition Facts : Calories 479.4, Fat 31, SaturatedFat 18.9, Cholesterol 84.6, Sodium 573.1, Carbohydrate 35.3, Fiber 4.4, Sugar 2.3, Protein 16.7
GOLDEN CRUSHED POTATOES
Provided by Ellie Krieger
Categories side-dish
Time 50m
Yield 4 servings, serving size 2 potatoes
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F.
- Steam the potatoes, whole, for 20 minutes, until they are still firm yet easily pierced with a fork. Drain.
- Spray a baking sheet with cooking spray. Place a potato on the tray, cut a small cross about 1/4-inch deep into the potato and crush the potato with the back of a wooden spoon to flatten into a patty about 1/2-inch thick. Try to crush it just enough so it stays together with most of its skin intact. Repeat with the remaining potatoes.
- Brush the tops of the potatoes with the oil, sprinkle with salt and bake until crisp and golden, about 20 minutes.
GOLDEN POTATO GRATIN
Categories Dairy Potato Side Bake Christmas Thanksgiving Casserole/Gratin Fall Winter Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Place rack in center of oven and preheat to 400°F. Generously butter 13x9x2-inch glass or ceramic baking dish. Whisk crème fraîche and whipping cream in medium bowl to blend.
- Arrange 1/3 of potato slices in bottom of prepared baking dish, overlapping slightly. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon thyme. Drop 1/3 of crème fraîche mixture (about generous 1/2 cup) in dollops over potatoes, then spread evenly over (layer will be very thin). Repeat layering 2 more times.
- Bake gratin 30 minutes. Reduce oven temperature to 350°F and continue to bake until potatoes are tender and top is golden brown, about 25 minutes longer. Let gratin rest 20 minutes before serving. DO AHEAD Can be made 2 hours ahead. Cover loosely with foil. Let stand at room temperature. Before serving, rewarm in 350°F oven until heated through, about 15 minutes.
OVEN BAKED GOLDEN POTATO WEDGES
Made these last night for dinner and they were scrumptious. Very basic recipe with a ton of flavor.
Provided by Marie
Categories Potato
Time 50m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 425°.
- Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise.
- You'll have 6 long wedges from each potato.
- Place the potatoes on a sheet pan with the olive oil, salt, pepper, and thyme.
- Toss all the ingredients together, making sure the potatoes are covered with oil.
- Spread the potatoes in a single layer with 1 cut-side down.
- Bake the potatoes for 35 to 40 minutes, turning to the other cut side after 20 minutes.
- Bake until they are lightly browned, crisp outside, and tender inside.
- Sprinkle with additional salt, if desired.
Nutrition Facts : Calories 238.6, Fat 13.7, SaturatedFat 1.9, Sodium 5.9, Carbohydrate 27.6, Fiber 2.6, Sugar 1.2, Protein 2.6
GOLDEN GARLIC MASHED POTATOES
This is a deliciously rich mashed potato recipe with a subtle garlic flavor. Because of the richness, the serving sizes are smaller. The recipe is very loosely based on a recipe by Anne Burrell, a chef on the Food Network.
Provided by PanNan
Categories Low Protein
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place the potatoes and garlic in a medium sauce pan and cover with cold water. Add a generous amount of salt to the pan (I use 1 - 2 tbsp). Bring to a boil and cook until the potatoes are tender (about 20 minutes). Drain the potatoes and garlic. Mash them with a potato masher or pass through a ricer or food mill. Important - don't use a food processor or mixer if you don't want a pasty result.
- While mashing the potatoes, heat the cream for a few seconds in the microwave until it's warm. Add about a third of the cream to the potatoes along with a tbsp of butter. Stir until incorporated. Repeat the process two more times.
- Taste for seasoning and add more salt if necessary. If you need to keep them warm until the rest of the meal is finished, cover and place in a 200 degree oven.
GOLDEN SCALLOPED POTATOES
Think of this as a streamlined and guilt-free version of scalloped potatoes. It's a toss-and-dump dish, in which I toss sliced potatoes with a little melted butter, dump them in a dish, then cover them with milk-healthier than heavy cream-that I've thickened slightly with a bit of flour (the flour keeps the milk from separating). The cheese topping is optional; with or without it, in less than an hour you will be rewarded with lusciously creamy potatoes along with that all-important browned crust. **_Editors' Note:_** Kemp Minifie reimagined the foil tray frozen dinner for [_Gourmet Live_](http://www.gourmet.com/). Her updated menu includes: [meatloaf](/recipes/food/views/368549) made from grass-fed beef, [scalloped potatoes,](/recipes/food/views/368569) [lemony green veggies,](/recipes/food/views/368550) and your new favorite [brownies](/recipes/food/views/368530) for dessert.
Provided by Kemp Minifie
Time 55m
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F with rack in middle. Butter baking dish.
- Peel and thinly slice potatoes into a large bowl and toss with butter. Spread potatoes in an even layer in the baking dish.
- Put flour, 1 teaspoon salt, and 1/4 teaspoon pepper in a heavy medium saucepan and slowly whisk in milk until the mixture is smooth.
- Bring milk mixture just to a boil over medium heat, whisking constantly (it will thicken slightly), and pour it over the potatoes. Cover pan tightly with foil and bake in oven until potatoes are tender, 35 to 40 minutes.
- Remove foil and sprinkle with cheese, if using. Reset oven to broil and broil potatoes, about 4 to 5 inches from heat, until browned and bubbling, 2 to 3 minutes.
GOLDEN POTATO CAKES
Make and share this Golden Potato Cakes recipe from Food.com.
Provided by The Scone
Categories Potato
Time 42m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Shred peeled potatoes with grater.
- Put shredded potatoes in colander, then rinse and squeeze potatoes under running cold water in sink for a minute or two.
- Squeeze out excess water until potatoes are fairly dry, then dump them into a large mixing bowl.
- Add remaining ingredients and mix with hands until incorporated.
- Pat into patties the size of your hand.
- Fry with a few tablespoons butter in a non-stick frying pan until golden, turning once.
- Serve as-is or with ketchup or a dollop of sour cream.
Nutrition Facts : Calories 151.8, Fat 4.7, SaturatedFat 2.7, Cholesterol 30.5, Sodium 310.3, Carbohydrate 21.4, Fiber 2.5, Sugar 1.7, Protein 6.3
GOLDEN POTATO CAKE
It's not about the potatoes-it's what you do to the potatoes. In this recipe, precook them until they're tender, then dispatch clarified butter (which is less likely to burn), heat, and time to help them become their best selves.
Provided by Ludo Lefebvre
Categories Bon Appétit Side Christmas Potato Butter New Year's Eve
Yield Serves 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. If using unsalted butter, heat in a small saucepan over medium, skimming off white foam that rises to the surface, until butter is melted and milk solids have settled to the bottom of the pan. Spoon clear (clarified) butter into a small bowl. Discard milk solids.
- Heat 1 Tbsp. clarified butter (or ghee) in a medium skillet, preferably ovenproof nonstick or cast iron (you will need to cover it; use a baking sheet if you don't have a lid), over medium-high and add half of potatoes, tossing to separate slices and coat in butter. Cook, tossing often, until some of the slices are browned around the edges, about 5 minutes. Transfer to a large bowl. Repeat with another 1 Tbsp. butter and remaining potatoes; transfer to same bowl. Let cool slightly.
- Arrange some potato slices in an overlapping pattern in a single layer in bottom of skillet. Season with salt and pepper and drizzle with some of the remaining clarified butter. Repeat with remaining potatoes, building a layer at a time, seasoning with salt and pepper and drizzling with clarified butter as you go. When you are finished layering the potatoes, pour any remaining clarified butter over top and cover skillet.
- Cook potatoes over low heat until barely tender, 10-15 minutes. Uncover skillet and transfer to oven. Bake until potatoes are very tender in the middle (if you have a cake tester, that's a good way to check, or use the tip of a paring knife) and browned and crisp around the edges, 25-30 minutes. Let cool slightly.
- Slide a rubber spatula underneath potato cake to loosen, then invert onto a platter. Season with more salt.
- Do Ahead
- Potato cake can be made 3 hours ahead. Leave in skillet at room temperature. Reheat at 350°F for 10 minutes before serving.
GOLDEN PARMESAN POTATOES
Make the most our of your evening with Golden Parmesan Potatoes. Three ingredients and garnish are all that's needed for our Golden Parmesan Potatoes.
Provided by My Food and Family
Categories Potatoes
Time 1h15m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Heat oven to 425°F.
- Rinse potatoes; pat dry with paper towels.
- Brush 1 Tbsp. butter onto bottom and up side of 9-inch pie plate. Toss potatoes with remaining butter and 1/4 cup cheese; layer on bottom and up side of pie plate. Sprinkle with remaining cheese.
- Bake 1 hour or until potatoes are tender. Loosen potatoes from side and bottom of pie plate; invert immediately onto serving plate.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 20 g, Fiber 3 g, Sugar 1 g, Protein 5 g
GOLDEN POTATOES
The secret to perfect fried potatoes is to start them on a high heat, then turn the heat right down and let them cook slowly
Provided by Barney Desmazery
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 4
Steps:
- Up to 2 days ahead, boil the potatoes for 2 mins, then drain and leave to cool.
- Thirty mins before serving, melt the duck fat in a large frying pan and add the potatoes. Start them on a high heat to get some colour, then turn the heat down to sizzle the potatoes slowly for 20 mins, shaking the pan occasionally, until completely golden and crisp.
- Just before serving, toss through the parsley and garlic, season with salt and serve.
Nutrition Facts : Calories 248 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium
GOLDEN PARMESAN POTATOES
Gets a delicious crispy golden crust on top, bottom and sides. Yum! Got this recipe from "Food & Family" by Kraft.
Provided by Amy020
Categories Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 425.
- Rinse potatoes; drain on paper towels.
- Pat dry.
- Brush 1 T of butter onto bottom and side of 9" pie plate.
- Toss potatoes with combined remaining 2 T butter and 1/4 c cheese; arrange potato slices, in several layers, on bottom and up sides of pie plate.
- Sprinkle with remaining 1/4 c cheese.
- Bake 1 hour or until potatoes are tender.
- Loosen potatoes from side and bottom of pie plate.
- Invert immediately onto serving plate; sprinkle with chives.
- Cut into 8 wedges to serve.
YUKON GOLD MASHED POTATOES
Learn how to make the ultimate mashed potatoes-buttery, smooth, and incredibly fluffy. (Hint: You'll want to use a potato ricer and a touch of sour cream.)
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Peel and cut potatoes into a ½-inch dice. To prevent potatoes from wobbling as you dice, cut a flat base for the potato to rest on as you make your slices. (Note: Potatoes can be peeled and diced 1 day in advance. Store completely submerged in cold water in the refrigerator, changing the water every few hours to prevent browning.) Place potatoes in a pot filled with cold salted water (as "salty as the sea"). Bring to a boil over high heat, 6-8 minutes. Once boiling, reduce to a simmer and cook until fork-tender but not falling apart, 15-20 minutes.
- Drain the potatoes in a colander, then add back to the pot. Turn heat to low and let the potatoes release additional moisture, 1-2 minutes. Turn off the heat.Transfer potatoes to a large bowl. Work all the potatoes through the ricer and back into the pot.
- With the pot over low heat, gently fold in butter and sour cream, mixing just enough to melt and incorporate; overmixing will result in a gluey texture. Add the milk a splash at a time, gently mixing to incorporate; repeat until you reach your desired consistency. (You may have milk left over.) Season to taste with salt and pepper. Transfer to serving bowl; garnish with extra butter and/or freshly chopped chives, optional. Serve immediately.
GOLDEN POTATOES & ONIONS
This is a brilliant way to use up leftover potatoes, perfect with roast chicken
Provided by Good Food team
Categories Dinner, Side dish
Time 50m
Number Of Ingredients 7
Steps:
- Heat the butter in a shallow pan and cook the onions with the thyme and bay for 20 mins until very soft, then turn up the heat to medium and cook for 5 mins more until sticky and golden.
- Add the olive oil to the pan, scatter in the potatoes and fry for about 10 mins until golden. They won't crisp because of the onions but you want them soft around the edges; add more oil to the pan if necessary. About 30 secs before serving toss through the parsley and season.
Nutrition Facts : Calories 238 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.17 milligram of sodium
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- Easy Oven French Fries. Avoid the fat, calories, and mess of stovetop frying with this genius recipe for oven-baked french fries. For the crispy, tender fries of your dreams, cut the potatoes into uniform strips and place them in a bowl of cold water for 30 minutes to reduce the starch.
- Potato and Onion Frittata (Tortilla Española) Potatoes are the star of this dense, creamy Spanish frittata that is one of Spain's most beloved national recipes.
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