Potatoes Appleyard Recipes

Steps:

• Preheat oven to 350°. In a small bowl, combine apple slices, sugar and lemon juice; toss to coat. Set aside. In an 8- or 9-in. cast-iron or other ovenproof skillet, heat butter over medium heat. Add onion; cook and stir until crisp-tender, about 3 minutes. Remove from the heat., Alternately arrange potato and apple slices in a single layer in same skillet. Combine 3/4 cup Parmesan cheese, cream, thyme, salt and pepper; pour over top., Bake, uncovered, 50 minutes. Top with bacon and remaining 2 tablespoons Parmesan cheese. Bake until potatoes are tender and top is lightly browned, 5-10 minutes longer. Let stand 10 minutes before serving. If desired, sprinkle with parsley.

Steps:

• Boil potatoes until fork tender. Remove from water and cool. When cool, add the rest of the ingredients and mix together.

Steps:

• 1. Heat oven to 425°. Place bacon on lined sheet pan. Place the bacon in the oven to cook.
• 2. While the bacon is cooking. Wash and diced potatoes into 1 to 2 inch chunks. I left the skins on. Peel and core the apples. Cut and dice them into one to two inch chunks as well. Place potatoes in a large pot with water and boil. Boil until they are halfway cooked through.
• 3. Add the apples to the water with the potatoes. Cook until potatoes are tender. Drain and set aside.
• 4. Remove bacon from oven drain on paper towel. Fry the onion in 1-2 tablespoons of butter until it is caramelized. Remove from pan and set aside.
• 5. Melt 5 tablespoons of butter in pan. Be careful not to brown it. Toss the potatoes and apples with the butter coating well. Salt and pepper the potatoes to your liking. Toss with the parsley and Thyme. Add in the onion and combine all together.
• 6. Pour into the large casserole dish. Top with crumbled bacon. Bake at 400° for about 20 to 30 minutes, or until top is lightly browned. Serve!

Steps:

• Preheat the oven to 375 degrees F. Toss the potatoes and bell pepper with the thyme, 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Transfer to the oven and roast until the potatoes are slightly tender, about 20 minutes.
• Meanwhile, mix the applesauce, sour cream and nutmeg in a small bowl and set aside.
• Pat the pork dry and season with salt and pepper. Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and sear until browned on all sides, about 6 minutes. Transfer the pork to the baking dish with the vegetables and continue to roast until a thermometer inserted into the center of the pork registers 145 degrees F, 15 to 20 more minutes. Transfer the pork to a cutting board and let stand 5 minutes before slicing. Serve with the roasted vegetables and creamy applesauce.
• Per serving: Calories 373; Fat 12 g (Saturated 3 g); Cholesterol 84 mg; Sodium 554 mg; Carbohydrate 31 g; Fiber 5 g; Protein 34 g

Steps:

• In a small bowl, mix mayonnaise, garlic, oregano, salt , and pepper. Set aside.
• Bring a large pot of salted water to a boil. Add potatoes, and cook until almost done, about 10 minutes. Don't overcook otherwise the potatoes will break apart. Drain, and cool.
• Preheat oven broiler. Line a baking tray with aluminum foil, and lightly grease the aluminum foil.
• Arrange potatoes in the prepared baking tray. Spoon the mayonnaise mixture over the potatoes. Broil in the preheated oven until potatoes are tender and mayonnaise mixture is lightly browned, about 10 minutes.

Steps:

• Place the potatoes, apples and salt in a large saucepan; add enough water to cover. Bring to a boil; cover and cook for 12 minutes or until tender., Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender., Drain the potatoes and apples. Add the butter, vinegar and sugar; mash until smooth. Top with bacon, onion and nutmeg.

Steps:

• Peel potatoes. Slice thin. Melt 2 tablespoons butter in a large iron frying pan. Put a layer of potatoes into pan. Dot with butter, sprinkle with cheese, onion, and seasonings. Repeat until you have 4 layers. Put extra butter on top layer. Now pour milk and cream into pan. The liquid should come up to the top layer but not cover it. It is somewhat difficult to give precise amounts of ingredients because size of potatoes and pans vary. If you're in doubt, be generous. Bake all in a preheated 450° oven for 10 minutes. Reduce heat to 350° and bake 35-40 minutes longer. The potatoes should absorb all the liquid and be brown on top and a glazed brown underneath. Cut into pie-shaped wedges on a hot platter. If the pan is thoroughly buttered to begin with, the wedges will come out with no trouble.