Navy Potatoes Recipes
NAVY POTATOES
This is my father's recipe for potatoes that were served aboard the battleship USS New York during WWII. This recipe is simple, but very tasty.
Provided by austinr1999
Categories Side Dish Potato Side Dish Recipes
Time 2h10m
Yield 8
Number Of Ingredients 4
Steps:
- Place the potato wedges in a bowl of water, and refrigerate for at least 1 hour.
- Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray. Melt 1/2 cup of butter in a small saucepan over low heat; pour it into a shallow dish. Mix flour, salt, and pepper in a second shallow dish. Roll potato wedges in the seasoned flour, then dip into the butter. Arrange potato wedges on the baking sheet. Melt and add more butter for dipping as you go along (the flour makes it thick).
- Bake the wedges in the preheated oven until tender and golden brown, 35 to 40 minutes.
Nutrition Facts : Calories 530.3 calories, Carbohydrate 72.2 g, Cholesterol 61 mg, Fat 23.6 g, Fiber 6.9 g, Protein 9.1 g, SaturatedFat 14.7 g, Sodium 180.7 mg, Sugar 2.3 g
COTTAGE POTATOES
My friend, Fran gave me this recipe and it is delicious. you can reduce the fat by using low or no fat sour cream and cheddar cheese. You can also eliminate the margarine and you can also use Pam to grease your pan.
Provided by Jane from Ohio
Categories Potato
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes.
- Peel and grate potatoes.
- Preheat oven to 350 degrees.
- Grease a 9x13 inch pan.
- Layer ingredients in this order.
- 1/2 of grated potates.
- 1 cup sour cream.
- 1 cup cheddar cheese.
- 1/4 teaspoon salt.
- 1/4 teaspoon pepper.
- Repeat layers once more.
- Drizzle 1/4 cup margarine over top.
- Bake at 350 degrees for 45 minute.
- or until hot.
ELEGANT VEGETARIAN STUFFED POTATOES
There are plenty of Stuffed Potato recipes here at Zaar, but here is one that is a bit different. This vegetarian main combines pureed navy beans with potato and garlic to create a smooth filling. Toasted pine nuts, golden raisins and vibrant rapini add an unusual twist. An excellent lunch or light supper choice. Serve with a fresh green salad and a glass of sparkling wine at your next luncheon.
Provided by Chef Regina V. Smith
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Pierce each potato several times with a fork. Microwave on high for 8 to 10 minutes or until fork tender.
- Meanwhile, blanch the rapini in a saucepan of boiling water for 2 minutes. Drain, rinse under cold water to stop the cooking process and spread on paper towels to dry.
- Combine beans, milk, salt, pepper and garlic in the bowl of a food processor; pulse until mixture is smooth.
- Cut each potato in half lengthwise. Scoop the flesh into the food processor (keeping the skins intact). Add the butter; pulse just until smooth and well combined. (Take care not to over process at this point or your potatoes will get gummy.)
- Remove the bowl from the processor and gently stir in the rapini, toasted pine nuts and raisins by hand.
- Divide potato mixture evenly between potato shells and top each filled potato with an equal amount of Parmesan cheese.
- Bake for 15 minutes or until heated through.
Nutrition Facts : Calories 510.9, Fat 10.8, SaturatedFat 4.1, Cholesterol 17.4, Sodium 719, Carbohydrate 90.4, Fiber 12.3, Sugar 10.5, Protein 17.2
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