Sherry Potatoes Recipes

Steps:

• 1. Preheat oven to 400
• 2. Arrange potato slices in layers in a gratin pan or baking pan, sprinkling salt and pepper over each layer. Pour sherry over the potatoes. Pour the melted butter over the potatoes. Make sure the potatoes are well coated.
• 3. Bake uncovered for 30-40 minutes or until potatoes are cooked, but not mushy, and they are slightly browned on top. Remove from oven, sprinkle with chopped fresh parsley.

Steps:

• For the sherry-saffron aioli: Combine the sherry vinegar and saffron threads in a small bowl and let sit for 5 minutes to rehydrate the saffron.
• Combine the mayonnaise, shallots, anchovy paste, garlic, 1/2 teaspoon salt and the saffron-vinegar mixture in a food processor; process until smooth. Transfer to an airtight container and refrigerate until ready to use, up to 2 days.
• For the spicy tomato sauce: Heat the oil in a medium saucepan over medium-high heat. Add the shallots and garlic and saute until softened, 3 to 4 minutes. Stir in the tomato paste and 1 teaspoon salt and cook for 2 minutes, stirring occasionally. Add the chopped tomatoes and red pepper flakes. Bring to a boil, then reduce the heat and simmer until the sauce thickens, 15 minutes. Serve immediately, or cool and refrigerate until ready to use, up to 2 days.
• For the potatoes: Place two baking sheets on oven racks. Preheat the oven to 425 degrees F.
• Cut the potatoes into halves or quarters, depending on size, to get roughly 1-inch pieces. Toss the potatoes with the olive oil and 1 tablespoon salt in a large bowl. Carefully pour half of the potatoes onto the first baking sheet; they should sizzle as they hit the pan. Repeat with the remaining potatoes on the second baking sheet. Roast, stirring halfway through, until the potatoes are tender and crispy, 40 to 45 minutes. (If some of the potatoes do not move when you stir them, do not force them; they will release from the pan when they have crisped up.) Let cool slightly.
• Spread one third of the tomato sauce on the bottom of a serving dish. Top with half of the potatoes. Spoon another third of the tomato sauce over the potatoes, and then top with the remaining potatoes and the rest of the tomato sauce. Dollop with the aioli, and sprinkle with the parsley and some paprika. Serve any extra aioli on the side.

Steps:

• Preheat oven to 425°F. Pierce all sweet potatoes in several places with fork. Bake until tender when pierced with knife, about 55 minutes. Cool slightly.
• Cut potatoes in half lengthwise. Using spoon, scoop potato pulp into large bowl. Add butter and brown sugar to potatoes. Using electric mixer, beat until smooth. Beat in Sherry. Season to taste with salt and pepper. Transfer to large saucepan. (Can be made 2 hours ahead. Let stand at room temperature.) Rewarm sweet potatoes over medium-low heat, stirring often.

Steps:

• Cook potatoes in boiling water until tender, about 30 to 40 minutes.
• Drain, cool slightly and peel.
• While still warm mash with butter, orange rind, orange juice, sherry, sugar, nutmeg, salt and pepper.
• Return to saucepan and heat over medium heat until hot.

Steps:

• In large skillet, saute the onion rings over medium heat until transparent, about 10 minutes.
• Add the sherry, salt, pepper and stir. (Again, depending on the strength of your sherry, add a little at a time.).
• Add potato slices and bay leaves.
• Cover and cook over medium heat until potatoes are tender, about 30 minutes.

Steps:

• In a kettle combine the sweet potatoes with enough cold water to cover them by 1 inch and boil them for 35 minutes, or until they are just tender. Drain the sweet potatoes and let them cool until they can be handled. The sweet potatoes may be prepared in advance up to this point and kept chilled overnight. Peel the sweet potatoes, cut them lengthwise into sixths, and cut the lengths crosswise into 1/2-inch pieces. Peel, core, and cut the apples lengthwise into sixths and cut the wedges crosswise into 1/2-inch pieces. In a large heavy skillet cook the apples in the butter over moderate heat, stirring, for 3 minutes, or until they are softened. Stir in the lemon juice, the brown sugar, the cinnamon, and the Sherry, bring the liquid to a boil, and simmer the apples for 3 minutes. Add the sweet potatoes and cook the mixture, stirring gently and trying not to break up the sweet potatoes, for 2 minutes, until it is combined well and heated through. Transfer the mixture to a heated serving dish.

Steps:

• Combine all ingredients and beat with a mixer until fluffy.
• Turn into a buttered 1½ quart casserole and bake at 375° 45 minutes.
• Serve hot.