SUN-DRIED TOMATO POTATO CRUSH
I threw this together tonight on a whim to go along side a nice steak. I enjoyed the results so figured I would share it here.
Provided by Sarah_Jayne
Categories Potato
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut the potatoes into small chunks about the size of a thumb. Leave the skins on.
- Put into a pot of boiling water and boil for about 10 minutes or until tender.
- Drain the potatoes well and transfer to a large bowl.
- Add the tomatoes, oil, margarine, garlic, parsley, salt and pepper into the bowl.
- Use a potato masher to crush the potatoes and the tomatoes together and keep going until everything is combined but the potatoes are crushed rather than mashed.
- Serve.
NEW POTATO & SUNDRIED TOMATO SALAD
This simple salad is a flavourful, vegetarian side - perfect for al fresco summer dining
Provided by Good Food team
Categories Dinner, Side dish, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Cook the potatoes in plenty of boiling, salted water until tender. Drain and cool under cold running water. Remove the skins and set the potatoes aside for later.
- In a small bowl, mix the crème fraîche, mayonnaise and olive oil with the sugar and some seasoning. Then stir in the tomatoes, parsley and spring onions.
- Add the potatoes and coat in the creamy dressing, trying not to break up the potatoes. This can be made a day ahead and stored in the fridge.
Nutrition Facts : Calories 594 calories, Fat 42 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 2.34 milligram of sodium
HERBED PARTY POTATO WEDGES
I used to make these potatoes as a side dish and one day tried them out as an appetizer for a party. What a hit! They are great finger food and taste good at room temperature, and the herbs can be varied however you like. The convenience of these easy, inexpensive appetizers is awesome. -Amy Eyler, Ellisville, Missouri
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield about 4 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 425° Combine first six ingredients; toss to coat. Transfer potato wedges to baking sheets or a cooking stone. Bake 40-45 minutes or until browned on bottom, turning once. Meanwhile, to make sauce, mix sour cream, Parmesan cheese and garlic in a small bowl; refrigerate until serving.
Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 75mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
MASHED POTATOES WITH SUN-DRIED TOMATOES
Provided by Jim Fobel
Categories Potato Tomato Side Thanksgiving Vegetarian Fall Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Place sun-dried tomatoes in small bowl. Pour enough hot water over to cover tomatoes; let stand until softened, about 5 minutes. Drain. Return tomatoes to bowl; stir in 1/4 cup Parmesan and oil.
- Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return potatoes to pot. Stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat. Add milk, half and half, 2 tablespoons butter, salt, nutmeg and pepper to potatoes. Mash until smooth.
- Butter 8x8x2-inch glass baking dish. Spread half of mashed potatoes in prepared dish. Sprinkle sun-dried tomato mixture over. Spread remaining mashed potatoes over. Sprinkle with remaining 1/4 cup Parmesan. Dot with remaining 1 tablespoon butter. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 400°F. Bake potatoes uncovered until heated through and top is golden brown, about 35 minutes (or up to 45 minutes if refrigerated).
TWICE BAKED POTATOES WITH SUN-DRIED TOMATOES
I am always looking for new variations for the humble potato. This one is bright and colourful and tastes good, especially served with grilled chicken. I like the flavour of the mascarpone cheese but if it is hard to find, you could use cream cheese.
Provided by Shuzbud
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F or 180°C.
- Bake the potatoes in the oven for about an hour, until the skins are firm and the centres are soft.
- Meanwhile, finely dice the sundried tomatoes and set aside.
- When the potatoes are cooked, remove from the oven. Halve them lengthways and scoop out the majority of the flesh with a spoon. Be very careful not to tear the skin- leave a quarter inch of flesh still in the skin to provide a firm shell.
- Lightly mash with a fork the flesh that has been removed from the skins. Mix in the mascarpone cheese and sundried tomato pesto and season with salt and pepper if desired. Stir well to mix.
- Add the grated mozzarella and diced sundried tomatoes and stir to mix.
- Scoop the filling back into the potatoes, smoothing the tops.
- Place on a foil-covered baking tray and bake for 10 minutes, until the filling is hot and beginning to turn golden.
- Serve hot!
POTATO WEDGES RECIPE BY TASTY
Here's what you need: large russet potatoes, olive oil, salt, pepper, garlic powder, dried oregano, paprika, vegetarian parmesan cheese
Provided by Hannah Williams
Categories Snacks
Yield 3 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F (200°C).
- Thoroughly wash potatoes, cut in half, and slice into wedges.
- Toss wedges in olive oil and seasonings.
- Place on a baking sheet, skin side down.
- Bake 40-50 minutes.
- Enjoy!
Nutrition Facts : Calories 524 calories, Carbohydrate 59 grams, Fat 28 grams, Fiber 6 grams, Protein 11 grams, Sugar 2 grams
FESTIVE TOMATO WEDGES
Since I have a large vegetable and herb garden, many of the ingredients in this recipe are truly "homegrown". I found this simple recipe in a magazine years ago and it quickly became a favorite at family picnics. I have five married children and seven grandchildren, and they all love to come home for some of "Mom's cooking". -Wilma Purcell, Alma, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place tomato wedges in a large bowl. Place remaining ingredients in a blender; cover and process until blended. Pour dressing over tomatoes and toss gently. Chill before serving.
Nutrition Facts : Calories 143 calories, Fat 14g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 217mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
SUN-DRIED TOMATO MASHED POTATOES
Provided by Joan C. Laura
Categories Dairy Potato Tomato Vegetable Side Vegetarian Quick & Easy Wheat/Gluten-Free Winter Gourmet New York Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 4
Steps:
- Peel potatoes and cut into 1-inch pieces. In a large saucepan cover potatoes with salted water by 2 inches and simmer until tender, 10 to 15 minutes.
- While potatoes are simmering, cut tomatoes into thin strips. Drain potatoes in a colander and return to pan. With a potato masher mash potatoes with tomatoes, oil, and milk and season with salt and pepper.
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4/5 (1)Estimated Reading Time 3 minsServings 4Total Time 35 mins
- In a food processor, process spinach, sun-dried tomatoes, pine nuts, garlic, and Parmesan cheese while drizzling oil through top. Scrape down sides as necessary and pulse pesto until smooth. Season with salt and pepper to taste
- In a large bowl, toss sweet potato wedges with pesto and season with additional salt and pepper to taste. Lay in a single layer on a greased baking sheet.
- Roast sweet potatoes at 425F 20-25 minutes or until very tender and crispy. Garnish sweet potatoes with additional grated Parmesan and parsley if desired and serve hot. Enjoy!
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