SKILLET POTATO MEDLEY
The pretty potatoes I had just harvested from my garden inspired me to mix them up for dinner. The results: a wonderful side dish. -Lori Merrick, Danvers, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cut Yukon Gold, red and purple potatoes into 1/4-in. cubes. In a large cast-iron or other heavy skillet, heat butter and oil over medium heat. Add cubed potatoes; cook and stir 5 minutes., Peel and cut sweet potato into 1/4-in. cubes; add to skillet. Add remaining ingredients; cook and stir until potatoes are tender, 10-12 minutes.
Nutrition Facts : Calories 211 calories, Fat 9g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 316mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.
SAUTEED VEGETABLE MEDLEY
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 as a side dish
Number Of Ingredients 4
Steps:
- Toss vegetables together in a medium bowl.
- In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
- Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
- Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
- Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.
CRISPY BABY POTATOES
Baby potatoes, garlic powder, dried parsley, and a little salt and pepper is all that you need for these little gems. Easy to prepare and they can be made well in advance, a bonus when planning a dinner party or for an easy night meal. I've used parsley and garlic but you can choose any seasoning that will complement your meal.
Provided by Bren
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until just fork tender, about 10 minutes or longer, depending on the size of the potatoes.
- Transfer potatoes to a bowl. Add parsley, garlic powder, salt, and pepper; toss to coat.
- Heat oil in a large skillet over medium-high heat. Add potatoes to the hot oil. Cook, shaking the skillet occasionally, until potatoes are browned on all sides, about 10 minutes.
Nutrition Facts : Calories 161.7 calories, Carbohydrate 29.9 g, Fat 3.5 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 49.3 mg, Sugar 1.4 g
ROASTED SWEET POTATO MEDLEY
Sweet, salty, crunchy, chewy, this one has it all. A great treat that can accompany any pork or chicken dish, absolutely AMAZING flavor!!
Provided by Lynn Socko
Categories Vegetables
Time 50m
Number Of Ingredients 8
Steps:
- 1. Dice up bacon and cook in large non stick skillet until done. Remove bacon and set aside.
- 2. Peel sweet potatoes and cube into 1" squares. Dice onion. Place both in skillet with bacon drippings and season with pepper only, cook on med heat until potatoes are fork tender but NOT mushy. NOTE: you want enough "oil" to thoroughly coat potatoes, add more olive oil if needed.
- 3. Meanwhile roughly chop dried cranberries, and dice anaheim pepper.
- 4. When potatoes are tender, turn off heat and add bacon, cranberries, pepper and almonds. Toss to mix, add coarse sea salt and toss once more.
- 5. NOTE: Add salt at end of cooking time. That way you get that nice salty bite each time right along with the sweet. AMAZING flavor.
POTATO GREEN BEAN MEDLEY
I usually start preparing this first for the meal. I often use the fresh beans from our big backyard vegetable garden.-Bonnie Evans, Cameron, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. , To reserved drippings, add the potatoes, green beans, water, salt and pepper. Bring to a boil; reduce heat. Cover and cook for 15-20 minutes or until the vegetables are tender. Drain if necessary. Sprinkle with bacon.
Nutrition Facts : Calories 294 calories, Fat 18g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 430mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 7g protein.
SKILLET POTATOES
These savory, seasoned skillet potatoes with mushrooms come from Mary Relyea in Canastota, New York and make a hearty, versatile side dish with all kinds of meats. "They're so satisfying," says Mary, "you could even serve them as a meatless meal with a tossed salad." Or for breakfast!
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and set aside. , In a nonstick skillet coated with cooking spray, cook the red pepper, celery and garlic in oil for 2 minutes. Stir in mushrooms; cook 3 minutes longer. Stir in the potato, paprika, salt and pepper; cook until lightly browned.
Nutrition Facts : Calories 194 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 321mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
POTATO SKILLET
My son loves this recipe even though he doesn't care much for breakfast food.
Provided by LaDonna
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon slices, reserving grease. Crumble bacon and set aside.
- Add potatoes to bacon grease and season with garlic salt, seasoned salt and black pepper. Cook until potatoes are soft.
- When potatoes are tender, add crumbled bacon. Pour eggs over potatoes and cook until firm. Spread with cheese and cover with lid until melted.
Nutrition Facts : Calories 484.7 calories, Carbohydrate 16 g, Cholesterol 331.9 mg, Fat 37.4 g, Fiber 2.6 g, Protein 20.8 g, SaturatedFat 13.7 g, Sodium 836.6 mg, Sugar 1.1 g
EASY SKILLET POTATOES
Make and share this Easy Skillet Potatoes recipe from Food.com.
Provided by WibblyWobblyIzzy
Categories Potato
Time 25m
Yield 20-30 potato pieces, 2-3 serving(s)
Number Of Ingredients 3
Steps:
- get a pan hot (medium heat)
- add oil to the pan.
- slice the potatoes any you would like.
- when the oil gets hot add the potatoes (test with a splash of water - it will sizzle when hot).
- sprinkle Lawry's salt on the potatoes (a little goes a long way).
- when they are done they will be brown - dark brown and hard.
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