Potatosautesurprise Recipes

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POTATO SAUTE SURPRISE

This very simple recipe invented by my wife, Michelle, is called 'surprise' because I thought 'OK, sauteed potatoes', but then the taste was so much better and out of the ordinary I'm posting it because everyone deserves a chance to try it. The trick about is that everything but the potatoes seems to disappear into background but the flavours are there to surprise you. Peel the tomatoes the easy way. Drop them into boiling water for a 15-20 seconds. Run under cold water until cooled enough to handle then skins should nearly fall off. I hope you enjoy as much as I do, John

Provided by The Dabblers

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7



Potato Saute Surprise image

Steps:

  • Put potatoes in lightly salted water, boil until cooked.
  • Drop tomatoes into boiling potato water (see directions above).
  • Remove tomatoes from boiling water and peel (see directions above).
  • Once potatoes have cooked set aside to cool.
  • Meanwhile heat oil in pan and sauté garlic, onion and tomatoes until cooked.
  • Add the oregano and stir into mix.
  • Slice the potatoes about ½ inch (12/13mm) thick and add to the tomato mixture.
  • Put combined mix into oven-proof dish.
  • Dot top with butter and bake in hot oven (230 degrees) for about 20 minutes or until potatoes are golden.

4 medium potatoes, peeled and boiled till cooked
1 medium onion, chopped to medium dice
2 large tomatoes, peeled and chopped to medium dice
1 garlic clove, minced fine
1/2 teaspoon dried oregano
2 tablespoons olive oil
1 tablespoon butter, for dotting mix for baking see directions

GOLDEN POTATO SURPRISE

I've had this recipe forever and have tinkered with it over the years to perfect it. Now it's a family favorite. I serve it a lot during the holidays. -Karen Sheets, Shelton, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 4-6 servings.

Number Of Ingredients 11



Golden Potato Surprise image

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and set aside. , In large saucepan, melt butter. Saute onions until tender; stir in the flour, thyme, salt and pepper until blended. Gradually add cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; let cool slightly. Stir in the mayonnaise and mustard. Pour sauce over potatoes; transfer to a 1-1/2-qt. baking dish., Bake, uncovered, at 350° for 30 minutes. Just before serving, sprinkle with crumbled bacon.

Nutrition Facts : Calories 353 calories, Fat 25g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 448mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.

4 to 5 medium white potatoes, peeled and diced
2 tablespoons butter
2 medium red onions, chopped
2 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup half-and-half cream
1/2 cup mayonnaise
1 teaspoon Dijon mustard
4 bacon strips, cooked and crumbled

PERFECT SAUTéED POTATOES

A wonderful alternative to chips and so much simpler to prepare

Provided by Good Food team

Categories     Lunch, Side dish, Supper

Time 25m

Number Of Ingredients 2



Perfect sautéed potatoes image

Steps:

  • Cut 1 kg waxy potatoes into chunks.
  • Bring a large pan of water to the boil, then cook the potatoes for 3 mins. Drain, shake out onto a kitchen paper-lined tray and leave to cool.
  • When ready to serve, heat 6-8 tbsp sunflower or olive oil in a large non-stick frying pan until you can feel a strong heat rising.
  • If your pan isn't large enough, fry the potatoes in two batches - rather than crowding them. Have kitchen paper ready to drain them on. Add the potatoes in a single layer, not too tightly packed.
  • Turn the heat to medium-high, so that the potatoes sizzle, but don't stir until they start to brown underneath.
  • Turn them all evenly 2 or 3 times until nicely browned all over - this can take about 7 mins.
  • Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.

Nutrition Facts : Calories 335 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium

1kg waxy potato, such as Maris Peer or Desirée
6-8 tbsp sunflower or olive oil

POTATO PIE

I thought I better post this so that I would know where it is every time I go to make it. I am tired of searching through umpteem books each time. It is my husband's favorite dish and if I have to be honest I really enjoy it as well. It's a supper dish found in both Monmouthshire and the Welsh counties, traditionally served with pickled beets or pickled red cabbage. We like it with crusty brown bread and pickled beets. It's delicious!

Provided by MarieRynr

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7



Potato Pie image

Steps:

  • Boil the potatoes in salted water until cooked.
  • Preheat oven to 425*F.
  • Drain the potatoes well, add the milk and butter and mash until smooth, then stir in the cheese and seasoning.
  • Butter a 1 1/2 to 2 pint pie dish and sprinkle with the breadcrumbs, pressing them to the base and sides with the back of a spoon.
  • Spoon the potato and cheese mixture into the dish and rough up the top with a fork.
  • Brush with the melted butter.
  • Bake for 20 to 30 minutes or until golden brown.
  • Serve with pickled beets or red cabbage and thick slices of crusty brown bread (buttered of course!).

2 lbs potatoes, peeled and cut into quarters
1/4 pint milk
1 ounce butter
4 ounces grated strong cheddar cheese (or similar cheese)
salt and white pepper
2 -3 ounces white breadcrumbs, lightly crisped
melted butter, to brush over the top

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