Potatoesgourmet Recipes

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POTATOES GOURMET

This is a quick, easy and flavorful recipe for a delectable looking side dish. I use frozen grated potatoes (thawed) to save time.

Provided by Junebug

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7



Potatoes Gourmet image

Steps:

  • Boil potatoes in skins and cool, peel and grate.
  • Combine with 4 Tblsp butter, melted
  • Stir in cheese until almost melted.
  • Blend with rest of the ingredients.
  • Put in a 2 quart pan sprayed with cooking oil.
  • Dot the top with 2 Tblsp butter.
  • Cover and bake at 300 about 25 minutes.

6 medium potatoes
2 cups grated cheese
6 tablespoons butter, divided
1 1/2 cups sour cream
3 chopped green onions
1 teaspoon salt
pepper

POTATO CROQUETTES

Gooey mozzarella encased in a crunchy golden shell makes this simple and classic dish irresistible.

Provided by Ann Palumbo

Categories     Cheese     Potato     Fry     Cocktail Party     Kid-Friendly     Dinner     Mozzarella     Poker/Game Night     Party     Gourmet     Queens     New York     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 24 croquettes

Number Of Ingredients 8



Potato Croquettes image

Steps:

  • Generously cover potatoes with salted cold water (2 teaspoon for 4 quarts) in a large pot, then simmer until tender, about 15 minutes. Drain potatoes and chill in a large bowl until cool, about 45 minutes.
  • Mash potatoes, then stir in cheeses, onion salt, parsley, 1/2 teaspoon pepper, and salt to taste. Stir in 1 egg.
  • Form potato mixture into 24 oblong croquettes (about a scant 1/4 cup each). Lightly beat remaining 2 eggs in a shallow bowl and put bread crumbs in another shallow bowl. Dip 1 croquette into egg, letting excess drip off, then roll in bread crumbs to coat. Transfer to a parchment-paper-lined baking sheet. Repeat with remaining croquettes.
  • Heat 1/2 inch oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry croquettes in batches, turning occasionally, until golden brown, 4 to 5 minutes per batch. Transfer to paper towels to drain. Serve immediately.

6 medium russet (baking) potatoes (2 1/2 pounds), peeled and quartered
1/2 pound mozzarella, chopped
1/4 cup grated parmesan
1 tablespoon onion salt
1/4 cup chopped parsley
3 large eggs
1 cup fine dry bread crumbs
About 2 1/2 cups olive oil

GOURMET POTATOES

This wonderful dish has been a family favorite since I was a child. I think I remember my mom getting the recipe out of the local newspaper back in the early 70's. It tastes like a loaded baked potato to me, only better! It is great for the holidays, especially the 'dairy' ones.

Provided by MsFunnybones

Categories     < 60 Mins

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 9



Gourmet Potatoes image

Steps:

  • Cook potatoes in skins and cool.
  • When cooled, peel and grate or shred, like hash browns.
  • Preheat oven to 350. Butter sides and bottom of a large casserole dish or spray with cooking spray.
  • Melt 1/2 cup butter in saucepan and add grated cheese. Remove from heat when melted and add the sour cream, chopped onion, salt and pepper. Stir completely.
  • Add mixture to the grated potatoes and mix well.
  • Place in buttered casserole and dot with the 3 tablespoons of butter and sprinkle with paprika.
  • Bake at 350 degrees for 30-40 minutes until bubbly and golden-brown on top.

8 russet potatoes
1/2 onion, chopped
1/2 cup butter
2 cups cheddar cheese, grated
1 1/2 cups sour cream
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
3 tablespoons butter

EASILY THE BEST GARLIC HERB ROASTED POTATOES RECIPE BY TASTY

Here's what you need: russet potatoes, baking soda, salt, olive oil, garlic, fresh rosemary, black pepper, salt, pepper, fresh parsley leaf

Provided by Merle O'Neal

Categories     Breakfast

Yield 5 servings

Number Of Ingredients 10



Easily The Best Garlic Herb Roasted Potatoes Recipe by Tasty image

Steps:

  • Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir.
  • Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.
  • Combine olive oil, rosemary (or thyme), garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.
  • Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.
  • Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.
  • Preheat oven to 425°F (220°C).
  • Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
  • Transfer to oven and roast, without moving, for 30-35 minutes.
  • Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
  • Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 716 calories, Carbohydrate 143 grams, Fat 11 grams, Fiber 12 grams, Protein 13 grams, Sugar 6 grams

13 russet potatoes, cut into 1-inch (2 1/2 cm) pieces
1 teaspoon baking soda
1 teaspoon salt
¼ cup olive oil
2 tablespoons garlic, minced
2 tablespoons fresh rosemary, or fresh thyme, finely chopped
1 teaspoon black pepper
salt, to taste
pepper, to taste
1 small handful fresh parsley leaf, minced to garnish

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