PARSLEY SMASHED NEW POTATOES
Freshly dug, true "new" potatoes are so creamy and flavorful they hardly need any additional ingredients to make them spectacular. Here we tumble them with a bit of butter, tangy yogurt, scallions and just-chopped fresh parsley. If new potatoes are not available, use any small red potatoes.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 servings, scant 1 cup each
Number Of Ingredients 7
Steps:
- Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until very tender when pierced with a fork, 20 to 25 minutes. (Check the water level near the end of steaming to be sure the pan doesn't boil dry. Add more boiling water as needed.) Meanwhile, combine yogurt, scallions, parsley, butter, salt and pepper in a large bowl. Mix the cooked potatoes into the yogurt mixture, breaking them up with a fork until they crumble apart and lightly clump together.
Nutrition Facts : Calories 159, Fat 4 grams, SaturatedFat 3 grams, Cholesterol 12 milligrams, Sodium 321 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 4 grams
MAPLE-GLAZED SWEET POTATOES
This supremely simple dish is rich with the flavor of maple. Although it requires last-minute preparation, the recipe is easy enough to tackle no matter how many items are on your holiday menu.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Slice each sweet potato in half lengthwise, and slice each half crosswise into 1-inch-thick half-moons.
- Melt butter in a large cast-iron or other ovenproof skillet over medium heat. Add sweet potatoes; toss to coat evenly. Add maple syrup; toss potatoes to coat, and bring to a boil.
- Transfer skillet to oven; cook, stirring occasionally, until potatoes are golden, well glazed, and tender when pierced with a paring knife, about 20 minutes. Remove from oven, and season with salt and pepper. Serve hot, garnished with thyme.
MAPLE-GLAZED CHICKEN AND CRISPY POTATOES
A juicy whole chicken with a sweet maple glaze, crispy potatoes and a fresh green salad in under 30 minutes? Yes, please! The trick is to break down the chicken into smaller pieces so it cooks faster in the oven.
Provided by Gabriela Rodiles
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- For the potatoes: Place the potatoes in a medium saucepan, cover with cold water by 1 inch and bring to a boil over high heat. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with the tip of a sharp knife, about 15 minutes. (This is a good time to start the chicken.)
- Drain the potatoes and transfer to a large skillet (not nonstick). Gently flatten the potatoes so the skin bursts but the potatoes still hold together (see Cook's Note).
- Drizzle the olive oil all over the potatoes and set the skillet over medium heat. Cook for about 8 minutes, flipping halfway through, until the potatoes are golden brown on both sides. Sprinkle all over with the seasoned salt and gently toss to coat.
- For the chicken: Heat a large cast-iron skillet over medium-high heat. Add the olive oil to the skillet and make sure it gets very hot. Pat the chicken dry with paper towels and sprinkle all over with the seasoned salt. Place the chicken skin-side down in the skillet and cook, undisturbed, until the skin is golden but not too dark, 4 to 5 minutes. Without flipping the chicken over, bake until firm to the touch and an instant-read thermometer inserted into thickest part (avoiding the bone) registers 165 degrees F, 12 to 14 minutes. (This is a good time to finish the potatoes.)
- Remove the skillet from the oven and flip the chicken. Brush the skin with the maple syrup. Drizzle any of the remaining maple syrup over the chicken.
- For the salad: Whisk the vinegar, garlic, mustard, maple syrup, salt and olive oil together in a medium bowl until combined; season with pepper. Set aside so the garlic can infuse the dressing, about 5 minutes. Remove the garlic and lightly toss the lettuce with the dressing in the bowl.
GLAZED FINGERLING POTATOES
These tender potatoes pair well with steak, braised beef, and Pork Loin with Carrots, Fennel, and Lemons.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- In a medium skillet, combine potatoes, 2 tablespoons butter, and 1 1/2 cups water; season with salt and pepper and bring to a boil over medium-high. Cover, reduce heat to medium-low, and cook, swirling skillet occasionally, until potatoes are tender, about 15 minutes. Uncover, increase heat to medium-high, and cook until most of the water has evaporated, 12 minutes. Add honey, vinegar, 1 tablespoon butter, and thyme and swirl to coat; cook 2 minutes. Let cool 5 minutes before serving.
Nutrition Facts : Calories 202 g, Fat 9 g, Fiber 3 g, Protein 3 g, SaturatedFat 5 g
MAPLE-GLAZED SWEET POTATO WEDGES WITH BACON
To make maple-glazed sweet potatoes irresistible, you may want to look to bacon, another of maple syrup's best friends, for a salty, smoky boost. The bacon fries in the oven while the sweet potato cooks, leaving the stove open (grits? oatmeal? fried eggs?) and avoiding the messy sputtering of bacon cooking in a skillet.
Provided by Sarah Jampel
Categories dinner, weekday, vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 425 degrees, and line a baking sheet with parchment paper. Cut each sweet potato in half lengthwise, then slice each half into 3 or 4 wedges, 1- to 1 1/2-inches thick.
- In a large bowl, toss the sweet potatoes with the oil and salt. Spread onto the baking sheet in a single layer, leaving a little space between the pieces. (Use two baking sheets if you need to).
- Bake for 20 minutes, then drizzle with the maple syrup, toss, and return to the oven for another 15 to 20 minutes, until the wedges are deeply brown on both sides.
- Once you've tossed the potatoes, place the bacon on an unlined sheet pan. Bake for 13 to 15 minutes, until crisp and cooked through. Place on a paper towel to drain (pour fat from the sheet pan into a jar and store in your refrigerator to use later, or discard), then chop into 1/2-inch pieces and toss with sweet potato wedges and the remaining teaspoon maple syrup. Garnish with flaky salt and serve immediately.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 13 grams, Carbohydrate 36 grams, Fat 20 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 468 milligrams, Sugar 11 grams, TransFat 0 grams
MAPLE-GLAZED NEW POTATOES
Make and share this Maple-Glazed New Potatoes recipe from Food.com.
Provided by Annacia
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- Halve or quarter any large potatoes.
- In shallow dish large enough to hold potatoes in a single layer, toss potatoes with butter; season with salt and pepper.
- Spread in single layer and roast potatoes, uncovered, for 45 minutes, stirring once or twice during roasting.
- Meanwhile, in small dish, stir together vinegar, maple syrup, and sliced garlic.
- Drizzle potatoes with vinegar mixture, gently tossing with a spoon or spatula to coat.
- Continue to roast about 10 to 20 minutes more, until potatoes are fork-tender and glazed, stirring once or twice.
- To serve, sprinkle potatoes with green onions, thyme, and lemon peel. Makes 6 servings.
MAPLE GLAZED SWEET POTATOES
Make and share this Maple Glazed Sweet Potatoes recipe from Food.com.
Provided by Nancy Van Ess
Categories Potato
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Spray an 8x8" baking dish with nonstick cooking spray.
- In a 3 quart saucepan, place sweet potatoes and water to cover; heat to boiling.
- Reduce heat; cover and simmer 25-30 minutes until tender.
- Drain potatoes and cool slightly.
- Peel and cut into large chunks; place in prepared dish.
- Preheat oven to 350 degrees.
- In a small saucepan, melt butter; stir in syrup, sugar and coconut (if using). Over low heat, cook, stirring, 3 to 5 minutes until blended.
- Sprinkle nuts over sweet potatoes then top with syrup mixture. Bake 25 minutes.
- Top with marshmallows; bake 5 to 7 minutes until marshmallows are lightly browned.
Nutrition Facts : Calories 257.2, Fat 7.4, SaturatedFat 3, Cholesterol 11.4, Sodium 125.7, Carbohydrate 46.7, Fiber 4.7, Sugar 20.8, Protein 2.8
MAPLE-GLAZED BUTTERNUT SQUASH AND SWEET POTATOES
You can dress up this side as a whole meal by piling these sweet, warmly spiced vegetables into a grain bowl, putting them over quinoa, couscous or white rice, and adding a lean protein - or even another wintry vegetable like brussels sprouts. You could also throw an egg on top, finishing it with cracked black pepper. Just don't be tempted to put everything on one sheet pan. Using two allows for more air flow, which creates those crispy edges, a contrast to the soft middles.
Provided by Millie Peartree
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Set 2 oven racks in the middle and bottom of the oven, and heat oven to 425 degrees. Line 2 rimmed half-sheet pans with parchment paper or silicone mats.
- In a large mixing bowl, drizzle the vegetables with olive oil and maple syrup, making sure they're all evenly coated. Sprinkle with the salt, cinnamon, pepper and orange zest, and, using your hands, toss the vegetables to coat them evenly in the oil and spices.
- Transfer to the baking sheets. Roast, switching the baking sheets on their racks and stirring the vegetables halfway through cooking, until the largest piece of squash is tender all the way through, about 30 minutes. Remove the baking sheets from the oven and turn on the broiler.
- Take turns placing each baking sheet under the broiler for 1 to 2 minutes to caramelize the vegetables. Serve hot, warm or cold tossed in salad.
MAPLE GLAZED SWEET POTATOES
Another lovely way to serve the fantastic sweet potato!! I just love this as a side dish or for that matter, a sweet potato just baked and served with lots of butter makes me very happy!!
Provided by Chef mariajane
Categories Yam/Sweet Potato
Time 20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- You'll need to peel and section a lemon for this dish, Take care to use only the flesh by removing the skin-like, white membrane from each section.
- Combine first 3 ingredients in a large saucepan; bring to a boil. Cook 20 minutes or until tender, stirring occasionally. Remove sweet potatoes from pan with a slotted spoon, reserving cooking liquid. Bringing cooking liquid to a boil; cook until reduced to 1/3 cup (about 12 minutes). Stir in sugar and remaining ingredients. Stir in sweet potatoes; cook 2 minutes or until thoroughly heated.
Nutrition Facts : Calories 122.3, Fat 2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 82.7, Carbohydrate 25.4, Fiber 2.8, Sugar 9.8, Protein 1.4
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MAPLE-GLAZED NEW POTATOES | BETTER HOMES & GARDENS
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5/5 (1)Calories 275 per servingTotal Time 1 hr 15 mins
- Preheat the oven to 325 degrees F. Halve or quarter any large potatoes. In shallow dish large enough to hold potatoes in a single layer, toss potatoes with butter; season with salt and pepper. Spread in single layer. Roast potatoes, uncovered, for 45 minutes, stirring once or twice during roasting.
- Meanwhile, in small dish, stir together vinegar, maple syrup, and sliced garlic. Drizzle potatoes with vinegar mixture, gently tossing with a spoon or spatula to coat. Continue to roast about 10 to 20 minutes more, until potatoes are fork-tender and glazed, stirring once or twice.
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