Goldenpotatoes Recipes

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.

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.

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.

Steps:

• Peel the potatoes, then cut into halves, or quarters if large. Bring a large pan of water to the boil, add a little salt, then tip the potatoes into the pan. Bring back to the boil and cook for 7 mins. Drain really well, then return to the pan and sprinkle over the flour. Place a lid on top of the pan, then pick up the pan using oven gloves or a tea towel and give it a few really hard shakes so the potatoes get bashed around (this will make them nice and crisp).
• Heat oven to 190C/fan 170C/gas 5. Spoon the goose fat or sunflower oil onto a large, lipped baking tray and leave to heat on the top shelf of the oven for 5 mins. Carefully pull out the tray, make sure its surface is evenly coated with the fat, then tip on the potatoes. Roast for 20 mins, then turn up the oven to 220C/fan 200C/gas 7 and roast for another 30 mins, turning the potatoes once, until golden and crisp. Sprinkle with a little salt and serve straight away.

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.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain and place into a large bowl.
• Mash potatoes with a potato masher. Add milk, butter, garlic, oregano, salt, and pepper; whisk until combined.

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.

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.

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.

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.