PEASANT POTATOES
This comes from my crock-pot cookbook. I serve it with garlic bread and extra parmesan cheese. Sometimes even a salad.
Provided by KGCOOK
Categories One Dish Meal
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Slice sausage into 3/4 inch thick slices.
- Cut potatoes into cubes 1 1/2 to 2 inch pieces.
- Dice or slice red pepper.
- Melt butter over medium heat.
- Add onion and garlic, cook and stir 5 minutes or until onion is translucent.
- Stir in sausage and oregano.
- Cook 5 minutes.
- Stir in potatoes, and add salt and pepper to taste, mix well.
- Transfer to crock-pot or slow cooker.
- Cover and cook on low 6 to 8 hours or on high 3 to 4 hours stirring every hour.
- Add cabbage and bell pepper last 30 minutes of cooking.
- Top with parmesan cheese before serving.
Nutrition Facts : Calories 411.5, Fat 21.2, SaturatedFat 10.1, Cholesterol 49.6, Sodium 546.9, Carbohydrate 43.8, Fiber 6.3, Sugar 4.1, Protein 13.1
PEASANTS POTATOES - FRIED POTATOES & ONIONS.
Classic breakfast/brunch home fried potatoes. Liberal amounts of paprika & crispy crust make this dish. I serve with grits & an omelette. I use the cheapest potatoes available, $1 for a 5lb bag of Idaho's. Most people use red or Yukon gold. I've tried all, the baking potatoes make great fried potatoes. I don't boil to precook before frying - I use the microwave, simpler & faster.
Provided by ron.reeder
Categories Breakfast
Time 25m
Yield 4 Cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Potatoes, skin & cube 1/2 inch bits. 1 potato to 16 cubes.
- put in bowl, place in 1200 watt microwave for 8 minutes at 1/2 power.
- take bowl out of microwave. Add 1/4 cup oil, salt, pepper, & paprika to potatoes & toss.
- Return to microwave, cook 3 additional minutes at 1/2 power.
- put 12" fry pan on stove at near high. Add 1/4 cup oil.
- put potatoes into hot oil.
- Once potatoes are cooked on one side add garlic & onions.
- toss ingredients.
- cook till done.
Nutrition Facts : Calories 424.7, Fat 27.5, SaturatedFat 3.9, Sodium 597.6, Carbohydrate 42.2, Fiber 6.1, Sugar 3, Protein 5.1
PEASANT POTATO SALAD WITH HARISSA VINAIGRETTE
Carla Hall. This potato salad is the perfect accompaniment to any meal. Expand your food horizons with this yummy vinaigrette!
Provided by Susie D
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- For the potatoes: Cook potatoes in generously salted water until tender. Rinse and cool on sheet pan. While potatoes are cooking, toss butternut squash in 1 tablespoon olive oil and pan sear until tender.
- Prepare vinaigrette and remaining vegetables. In a large bowl, combine potatoes, vegetables, olives, scallions and herbs. Toss gently to combine. Drizzle potato mixture with enough dressing to coat potatoes and vegetables. Adjust seasoning with salt and pepper to taste. Chill or serve room temperature.
- For the vinaigrette: In a blender or food processor, add shallots, garlic, harissa paste, Dijon and vinegar. Process until smooth. Slowly pour in oil while blender is running to create an emulsion. Season with salt and pepper.
PERFECT CRISPY POTATOES
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F.
- In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them. Transfer the potatoes to a serving bowl and serve.
PEASANT POTATO SALAD
This is a very yummy and a much healthier alternative to traditional potato salad. Not only is it lower in calories, it is safe to stay outside during a cookout without the worry of the mayo getting spoiled. My husband, who is a very picky eater, devours this every time I make it. This recipe is a slightly adapted version from Top Chef's Carla Hall. She adds 1/4 cup slivered kalamata olives to hers, but I leave it out just because I don't like olives. I always use gourmet fingerling potatoes which come in all different colors (red, purple, yellow...). It makes for a beautiful and colorful salad.
Provided by redjonesy
Categories Potato
Time 45m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook potatoes in generously salted water until tender. Rinse and cool on sheet pan.
- While potatoes are cooking, prepare vinaigrette and vegetables (blanch green beans, dice peppers, and chop herbs).
- To prepare the vinaigrette:In a blender or food processor, add shallots, garlic, Dijon and vinegar. Process until smooth. Slowly pour in oil while blender is running to create an emulsion. Season with salt and pepper.
- In a large bowl, combine potatoes, vegetables, olives, scallions and herbs. Toss gently to combine. Drizzle enough dressing to coat potatoes and vegetables. Adjust seasoning with salt and pepper to taste.
- Chill or serve room temperature.
Nutrition Facts : Calories 482.7, Fat 40.8, SaturatedFat 5.7, Sodium 52.8, Carbohydrate 24.4, Fiber 3.6, Sugar 2.1, Protein 3.2
CURRIED POTATOES BY THE URBAN PEASANT
Make and share this Curried Potatoes by the Urban Peasant recipe from Food.com.
Provided by julielenore
Categories Curries
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oil and curry powder in a frypan over high heat.
- Add the potatoes and toss until well-coated.
- Cook 2-3 minutes, sprinkle with green onions and serve with yogurt.
Nutrition Facts : Calories 309.5, Fat 14.7, SaturatedFat 2.2, Sodium 18.5, Carbohydrate 42, Fiber 7.2, Sugar 2.2, Protein 5.4
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