ROASTED YAMS
Roasted, thinly sliced yams or potato of your choice, quickly adds a yummy side-dish to your meal. Best when served with chicken, steak, or a mild fish.
Provided by Sara
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet or shallow baking dish with aluminum foil.
- Arrange slices of potato in the prepared pan so they are overlapping slightly. Season with salt and pepper and then drizzle olive oil over them as evenly as possible.
- Bake in the preheated oven until potatoes are tender and have begun to wrinkle around the edges, about 30 minutes.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 63.4 g, Fat 13.9 g, Fiber 9.5 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 981 mg, Sugar 1.1 g
ROASTED YAMS WITH CRèME FRAîCHE AND CHIVES
A thoroughly modern take on the classic baked potato with sour cream.
Provided by Suzanne Tracht
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Place yams in large bowl. Add oil, kosher salt, and pepper. Toss to coat. Transfer yams to rimmed baking sheet; drizzle with any remaining oil mixture. Bake until tender, about 45 minutes.
- Using sharp knife, slit yams lengthwise down center. Press ends together, forcing potato open. Sprinkle each with fleur de sel. Spoon in dollop of crème fraîche, sprinkle with chives and pepper, and serve.
- *A delicately flavored sea salt; available at some supermarkets and at specialty foods stores.
ROASTED BABY POTATOES WITH CREME FRAICHE, BACON, AND CHIVES
Make and share this Roasted Baby Potatoes With Creme Fraiche, Bacon, and Chives recipe from Food.com.
Provided by Queen Dana
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F Toss potatoes, olive oil, and rosemary in large bowl to coat. Sprinkle with salt and pepper; toss again.
- Coat large rimmed baking sheet with nonstick spray. Transfer potatoes, cut side down, to prepared sheet. Roast until brown on bottom, about 15 minutes. Using metal spatula, turn potatoes over and roast until tender, 5 to 10 minutes longer. DO AHEAD Can be made 4 hours ahead. Let stand on sheet at room temperature. Rewarm in 400°F oven 5 minutes before continuing.
- Cook bacon in medium skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain.
- Place potatoes, cut side up, on platter (slice off rounded end to make flat, if necessary). Top each with dollop of crème fraîche, then bacon and chopped chives. Serve warm or at room temperature.
ROASTED YAMS WITH CRÈME FRAÎCHE AND CHIVES
Yield 4 Servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 F. Place yams in large bowl. Add oil, kosher salt, and pepper. Toss to coat. Transfer yams to rimmed baking sheet; drizzle with any remaining oil mixture. Bake until tender, about 45 minutes. Using sharp knife, slit yams lengthwise down center. Press ends together, forcing potato open. Sprinkle each with fleur de sel. Spoon in dollop of crème fraîche, sprinkle with chives and pepper, and serve.
MASHED POTATOES WITH CREME FRAICHE AND CHIVES
These mashed potatoes are creamy, fluffy and slightly tangy thanks to the creme fraiche. A ricer is used on the potatoes to make them really smooth, but you could always mash by hand. Simple goodness! From Food & Wine. *Note: the mashed potatoes can be made ahead of time and kept at room temperature for up to 3 hours. Reheat before serving. (You may need to add a bit more milk.)*
Provided by LifeIsGood
Categories Potato
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a large pot, cover the potatoes with cold water and bring to a boil over high heat.
- Cover and cook over med-high heat until the potatoes are tender to a fork, about 20 minutes; Drain.
- Press the potatoes through a ricer (for very smooth mashed potatoes) into a large saucepan over low heat.
- Meanwhile, in a small saucepan, combine the milk with 10 tablespoons of the butter and 1 tablespoon of salt and cook over medium heat until the butter is melted, about 3 minutes.
- Pour the hot milk over the riced potatoes and cook over medium heat, stirring occasionally, until blended - about 2 minutes.
- Stir in the creme fraiche, the remaining 2 tablespoons of butter and the chives and cook until the potatoes are heated through, about 5 minutes.
- Season with salt and pepper and serve!
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