POTATO PAVE
Pave, the French word for "paving stones," is a term chef Thomas Keller uses to describe any such rectangular or square food preparation. Try his recipe -- a slightly more refined version of scalloped potatoes -- for an unforgettable holiday side dish. Excerpted from "Ad Hoc at Home," by Thomas Keller (Artisan Books. (c)2009. Photo credit: Deborah Jones
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Pour cream into a large bowl; season with 1 teaspoon salt and 1/2 teaspoon pepper. Peel potatoes. Trim all sides of one potato to make a rectangular shape. Set a mandoline over bowl of cream and, starting with the flat side of the potato, slice potato lengthwise into very thin slices (alternatively, if you cannot set your mandoline over bowl, slice potatoes, adding slices to cream as you work). Toss potato slices in cream occasionally to keep them from oxidizing. Repeat process with remaining potatoes.
- Brush a 10-by-5-by-2 3/4-inch-high baking pan with half of the softened butter. Line pan with parchment paper, leaving a 5-inch overhang on all sides. Brush parchment paper with remaining softened butter and sprinkle with salt and pepper.
- Trim slices to form an even layer in the bottom of the pan; repeat process to form a second layer. Dot with a few cubes of butter; season with salt and pepper. Continue layering potatoes and adding butter and seasoning after every two layers until pan is filled. Fold sides of parchment paper over potatoes. Cover pan tightly with aluminum foil and transfer to oven.
- Bake until potatoes are completely tender when pierced with the tip of a sharp knife, about 1 hour and 50 minutes. Remove from oven and let cool for 15 minutes. Cut a piece of cardboard slightly smaller than the size of pan; wrap with aluminum foil. Place foil-wrapped cardboard on top of potatoes and weight down with heavy cans; let potatoes cool to room temperature. Remove weights and tightly wrap pan. Refrigerate potatoes at least 6 hours or up to 2 days.
- To serve, run an offset spatula between the parchment paper and pan to release. Using the parchment paper overhang, carefully lift pave out of pan or invert onto a cutting board. Trim sides of pave and cut into 12 equal pieces; let stand at room temperature for 30 minutes.
- Heat a large skillet over medium-high heat; add enough canola oil to coat. When oil is hot, add potatoes, cut-side-down, along with thyme and garlic. Cook, basting with oil, until browned on first side. Carefully turn and brown on opposite side.
- Transfer potatoes to a serving platter and arrange browned side up. Place a small piece of butter on each and sprinkle with chives. Serve.
POTATO PUFFS
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Put the potatoes in a medium pot and cover with cold water; season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 20 minutes; drain. Pass the potatoes through a ricer into a large bowl or mash with a potato masher until smooth.
- Combine the milk, butter, 1/2 teaspoon salt and 1/4 cup water in a medium saucepan and bring to a boil. Remove from the heat, add the flour and stir vigorously with a wooden spoon until incorporated. Return the saucepan to the stove and cook over low heat, stirring, until the mixture comes together and pulls away from the side of the pan, about 1 minute. Continue stirring until the mixture is slightly shiny, about 4 more minutes.
- Transfer the mixture to a stand mixer and beat with the paddle attachment on medium-high speed, about 1 minute. Add half of the mashed potatoes and the whole egg and beat until incorporated. Add the remaining potatoes and the egg yolks and beat until creamy and smooth, about 1 more minute. Transfer the mixture to a pastry bag fitted with a 1/2-inch round tip. Set a large piece of parchment paper on a cutting board. Pipe about 24 mounds (1 to 1 1/2 inches each) of the potato mixture on the parchment. Cut the parchment between the mounds with a paring knife so each puff sits on its own piece of paper.
- Heat 2 inches of peanut oil in a large pot until a deep-fry thermometer registers 325 degrees F. Working in batches, carefully invert each puff into the oil, leaving it on the parchment. The parchment will fall off as the puffs cook; remove with tongs. Fry until golden, turning as needed, 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.
POTATOES AU GRATIN
This is one of the first dishes I made in Home Economics class, but it wasn't until after I graduated that I learned about adding Parmesan and Gruyere for a more sophisticated version.
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
- Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
- In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.
GRATED POTATOES
Make and share this Grated Potatoes recipe from Food.com.
Provided by Weaverbird
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a frying pan and deep fry the grated potatoes till golden brown.
- Keep the fried potatoes on the paper towel so that the oil gets absorbed.
- In another pan add 1 tsp oil and fry the onions till golden brown.
- Add the chopped tomatoes and fry for 1 minute.
- Add chilli powder, jeera powder, garam masala salt and Chat masala and mix well.
- Take the pan off the heat and add the fried potatoes.
- Sprinkle the coriander leaves and serve hot.
- Can be served with Chapatis and rice.
Nutrition Facts : Calories 201.2, Fat 0.5, SaturatedFat 0.1, Sodium 24.5, Carbohydrate 45.6, Fiber 6.4, Sugar 5.7, Protein 5.5
ROASTED POTATOES AND PEPPERS
New Brunswick and Prince Edward Island are famous for their pototato production. This is a recipe from the PEI Potato Board, a good use for all those New Brunswick spuds.
Provided by Chef Kate
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F (190°C).
- Wash potatoes.
- Halve or quarter larger potatoes.
- Cut onion into eight pieces.
- Cut peppers into one-inch pieces.
- Combine oil and seasonings in a plastic bag. Add vegetables and shake to coat with seasonings.
- Place in shallow dish and bake uncovered in the oven, until potatoes are tender, about 40-45 minutes, stirring once.
Nutrition Facts : Calories 182.6, Fat 5.4, SaturatedFat 0.8, Sodium 33, Carbohydrate 31.4, Fiber 3.9, Sugar 4.1, Protein 3.8
PAN HAGGERTY POTATOES
A classic British potato dish from Northumberland, originally made with lard. The original recipe had Lancashire cheese, "a creamy-white cheese with a crumbly texture and tangy taste" but Cheddar or Gruyere are acceptable alternatives. I've listed Cheddar in the ingredients. I've also added garlic and thyme. Adapted from a 'Pan or Wok' recipe card by International Masters Publishers.
Provided by bluemoon downunder
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel the potatoes, cut into very thin slices, rinse under cold water and then pat dry with paper kitchen towel.
- Over a medium-low heat, heat the oil in a non-stick pan which has a lid and which will fit under the grill.
- Add a third of the potatoes and spread in a single layer, then season to taste.
- Add half the onions, half the garlic, half the thyme and spread evenly. Top with one third of the cheese. Then layer the remaining potatoes, onions, garlic and thyme, finishing with a layer of potatoes.
- Cover the pan, cook over a medium heat for 30 minutes or until the base is golden brown, and the potatoes onion and garlic are tender.
- Preheat the grill to medium, top the potatoes with the remaining cheese, place the pan under the grill and grill until the cheese melts and the topping is golden. Garnish with parsley and serve hot.
- Serve as a heart main dish with a salad and steamed vegetables or as a side-dish with grilled chops or kebabs and a salad. If served as a side dish, it would probably serve 5-6.
Nutrition Facts : Calories 254.8, Fat 12.9, SaturatedFat 6.5, Cholesterol 29.8, Sodium 184.7, Carbohydrate 25.6, Fiber 3.2, Sugar 2.3, Protein 9.9
More about "potatoes in paper recipes"
POTATO AGRI-FOOD SYSTEMS PROGRAM - INTERNATIONAL POTATO …
From cipotato.org
Estimated Reading Time 9 mins
POTATOES FOR SUSTAINABLE GLOBAL FOOD SECURITY | SPRINGERLINK
From link.springer.com
Author André Devaux, Peter Kromann, Oscar OrtizEstimated Reading Time 10 minsPublish Year 2014
POTATO PROCESSING AND USES - INTERNATIONAL POTATO CENTER
From cipotato.org
POTATOES RESEARCH PAPER - ESSAYEMPIRE
POTATO FLAKES: DELICIOUS AND VERSATILE LONG-TERM FOOD ...
From theprovidentprepper.org
EASY OVEN ROASTED POTATOES - THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
15 SIMPLE DINNER RECIPES THAT START WITH POTATOES | ALLRECIPES
From allrecipes.com
POTATO PAPER - 1037 WORDS | 123 HELP ME
From 123helpme.com
POTATOES AU GRATIN | FOOD & WINE
From foodandwine.com
BABY POTATOES ROASTED IN PARCHMENT PAPER | RECIPE ...
From rachaelrayshow.com
HOW TO STORE POTATOES IN A PAPER BAG | EHOW
From ehow.com
PROGRESS OF POTATO STAPLE FOOD RESEARCH AND INDUSTRY ...
From sciencedirect.com
POTATO SACK | PRINTED PAPER 25KG SACK - CARTERS PACKAGING
From carterspackaging.com
POTATO POTATOES WRAPPING PAPER, GIFT WRAP & MORE | ZAZZLE CA
From zazzle.ca
BEST THE ULTIMATE POTATO GRATIN RECIPES | COMFORT FOOD ...
From foodnetwork.ca
IS IT SAFE TO EAT SPROUTED POTATOES? - FOOD NETWORK
From foodnetwork.com
POTATO PAPER | ETSY CANADA
From etsy.com
CHINESE SCIENTISTS 'REINVENT' POTATOES TO SOLVE GLOBAL ...
From news.cgtn.com
SATAY SKEWERS, SPICY SWEET POTATOES, RICE PAPER ROLLS ...
From theguardian.com
7 WAYS TO STORE YOUR POTATOES LONG TERM - SURVIVAL SULLIVAN
From survivalsullivan.com
PAPER THIN POTATO SLICER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PEI PAPER BAG POTATOES - IGA
From iga.net
LIST OF POTATO DISHES - WIKIPEDIA
From en.wikipedia.org
SWEET POTATO PAPER - ACADEMIC JOURNALS
From academicjournals.org
POTATO STARCH - AN OVERVIEW | SCIENCEDIRECT TOPICS
From sciencedirect.com
2,041 BAKED POTATOES PAPER PHOTOS - FREE & ROYALTY-FREE ...
From dreamstime.com
TOP 10 BIZARRE USES FOR POTATOES - TOPTENZ.NET
From toptenz.net
WHAT'S THE BEST WAY TO STORE POTATOES? - HEALTHLINE
From healthline.com
FOOD PRESERVATION SERIES POTATO
From canr.msu.edu
REAL FOOD ENCYCLOPEDIA - POTATOES - FOODPRINT
From foodprint.org
PAPER POTATO BAGS | POTATOE PACKAGING | CODERRE PACKAGING INC.
From embcoderre.com
POTATOES - WHFOODS
From whfoods.com
FRENCH FRIES CONCEPT STOCK ILLUSTRATION. ILLUSTRATION OF ...
From dreamstime.com
POTATO STARCH: NUTRIENTS, USES, BENEFITS, AND DOWNSIDES
From healthline.com
POTATO RECIPES | ALLRECIPES
From allrecipes.com
ALL ABOUT POTATOES - HOW TO COOKING TIPS - RECIPETIPS.COM
From recipetips.com
POTATO PAPER DISH - IRAN 2 AFRICA | B2B | IRAN AFRICA
From iran2africa.com
DENNIS PAPER & FOOD SERVICE | MAINE POTATO BOARD
From mainepotatoes.com
POTATOS PAPER & PARTY PLATES | ZAZZLE.CA
From zazzle.ca
HOW TO STORE POTATOES TO KEEP THEM FRESH
From thespruceeats.com
POTATO CHIP PACKAGING PAPER TUBE | FOOD GRADE TUBE PACKAGING
From packaging-manufacturers.com
POTATO RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
You'll also love