DANNYGIRL'S PARISIENNE POTATOES
I searched and searched for a recipe to make Parisienne or Portuguese potatoes. Nothing came up, so I put this together. Cook time includes marinating.
Provided by Dannygirl
Categories Potato
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine potatoes and spices with half cup oil.
- Shake so all potatoes are coated.
- Let Marinate in the fridge 4 hours.
- Heat oven to 350 degrees F.
- In glass baking dish, pour 2 tbsp Olive and spread around bottom of dish.
- Spread marinated potatoes on bottom of dish in a single row.
- Bake 1 hour, flip potatoes half way through cooking.
SIMPLE PARISIAN-STYLE POTATO SALAD
A simple and fresher version of potato salad that's perfect for summer cookouts, picnics, or anytime you want a delicious side dish.
Provided by lutzflcat
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place the potatoes in a large saucepan and cover by 1 inch with water. Season with salt. Add bay leaf and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a knife, 12 to 15 minutes. Do not overcook.
- Meanwhile, whisk olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a small bowl together until emulsified.
- Drain cooked potatoes in a colander and cool until just warm enough to handle. Cut the potatoes into 1/2-inch slices and transfer to a large bowl.
- Drizzle vinaigrette over potatoes, gently tossing to coat. Add shallots and parsley and toss lightly to combine.
- Set the potato salad aside for about 10 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed. Serve warm or at room temperature.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 28.6 g, Fat 9.5 g, Fiber 2.5 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 31.7 mg, Sugar 0.2 g
PARISIENNE POTATOES
A little different than the other recipes out there. These are great little potatoes and relatively healthy too. I've seen this done with regular potatoes and a melon baller too.
Provided by LilPinkieJ
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel potatoes, and cut into quarters. Brush with olive oil.
- Place remaining ingredients in a plastic bag and mix. Add potatoes to bag; shake to coat.
- Arrange in baking pan. Bake at 375 degrees F for 1 hour, turning once.
- Remove from oven and sprinkle with a little more Parmesan cheese.
Nutrition Facts : Calories 222.4, Fat 7.1, SaturatedFat 1, Sodium 12.3, Carbohydrate 36.3, Fiber 4.4, Sugar 1.4, Protein 4.4
PARISIENNE POTATOES
Simple ingredients come together to make ordinary potatoes into a gourmet dish! This recipe does not use pre-cut potatoes, which can be very costly. You can use them if you wish however.
Provided by Hag chef
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut rounded balls from the potatoes using a melon baller. They should be around 1 inch in diameter. Plan to serve 5, or 7 per person. (use the remaining bits of potato for soup, or mashed potatoes).
- These can be made the day before. Put them in cold salted water, covered, in the refrigerator.
- When ready to cook, drain and pat dry.
- Saute the potatoes over medium heat in the oil and butter in a large frying pan.
- Stir or shake often. Continue to saute until they are done. (fork tender) this should take 20 - 25 minutes.
- Add salt and pepper to taste and the garlic. Saute for another 2 minutes. Don't let the garlic burn!
- Add chopped parsley, and serve on individual plates.
Nutrition Facts : Calories 456.6, Fat 3.6, SaturatedFat 1.3, Cholesterol 3.8, Sodium 44.5, Carbohydrate 97.3, Fiber 12.3, Sugar 4.3, Protein 11.3
POTATOES PARISIENNE
Categories Potato Side Sauté Vegetarian Low/No Sugar Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 4
Steps:
- Clarify butter:
- In a heavy saucepan melt the butter over low heat. Remove the pan from the heat, let the butter stand for 3 minutes, and skim the froth. Strain the butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, leaving the milky solids in the bottom of the pan. Pour the clarified butter into a jar or crock and store it, covered, in the refrigerator. The butter keeps, covered and chilled, indefinitely. When clarified, butter loses about one fourth of its original volume.
- Make the potatoes:
- Scoop out balls from the potatoes with a small melon-ball cutter and dry them well. In a heavy skillet heat the butter over moderately high heat until it is hot but not smoking and in it sauté the potatoes, shaking the skillet, until they are golden brown. Sprinkle the potatoes with salt and pepper to taste, reduce the heat to moderately low, and cook the potatoes, covered, shaking the skillet occasionally, for 12 to 15 minutes, or until they are tender.
PARISIENNE POTATOES
I found this recipe in a book I borrowed from the library, made them for our Christmas dinner and were gobbled up. Delicious.
Provided by Evie3234
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 380°F.
- Peel the potatoes and cut in to 1 inch cubes.
- Put the potatoes and onion wedges into a pan, cover with cold salted water and boil for about 10 minutes, or until just cooked.
- Drain and pour in to a shallow buttered ovenproof dish, season with salt and pepper and pour over the cream.
- Sprinkle with the cheese and cook for 15-20 minutes until golden and bubbling.
Nutrition Facts : Calories 388.8, Fat 17.4, SaturatedFat 10.6, Cholesterol 60.6, Sodium 78.2, Carbohydrate 49.4, Fiber 6.1, Sugar 3, Protein 10.7
THE IRISH POTATOES
My sister gave me this recipe years ago and it has become a staple of our holiday or 'company is coming' type of dinner. It's easy to assemble and can be prepared ahead of time. It pairs well with beef, ham, or chicken. Leftovers, if there are any, reheat well. Everyone always loves 'The Irish Potatoes.' Yes, I know 'The Irish Potatoes' are fattening, but without the butter, whipping cream, and half and half it is just not as good. Substituting margarine or frozen hash browns would be a travesty.
Provided by LillyfromPhilly
Categories Side Dish Potato Side Dish Recipes
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- Place the potatoes into a large pot and cover with salted water; bring to a boil. Cook the potatoes at a boil for 10 minutes; drain. Set potatoes aside to cool.
- Once potatoes are cool enough to handle, slide the skin from the potatoes and discard; refrigerate peeled potatoes until completely cold, about 1 hour.
- Preheat an oven to 350 degrees F (175 degrees C).
- Grease a 9x13-inch baking dish with 1 tablespoon butter.
- Grate 2 of the potatoes into the bottom of the prepared baking dish. Sprinkle about 1/4 of the minced onion over the layer of potato; season with salt and black pepper. Repeat layering until all ingredients are used and dish is full.
- Drizzle melted butter, whipping cream, and half and half over the potato mixture; season with paprika.
- Bake in the preheated oven until the top is bubbling, about 30 minutes.
- Garnish with chopped fresh parsley to serve.
Nutrition Facts : Calories 447.7 calories, Carbohydrate 67.8 g, Cholesterol 50.1 mg, Fat 17.8 g, Fiber 6.1 g, Protein 6.5 g, SaturatedFat 11.1 g, Sodium 118.3 mg, Sugar 3.1 g
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