THUNDERBOLT POTATOES
Based on a recipe from the 1997 Southern Living Annual Recipes, these mashed potatoes take on a beautiful terra-cotta color and a rich, unusual flavor!
Provided by Julesong
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the corn from the cobs; it will take about 2 ears (or 3 small ears) to make one cup.
- Cook the cut corn, garlic, and green chilies (with juice) in butter over medium low heat, stirring, until the corn is tender (careful not to burn!).
- Puree the cooked corn mixture in a food processor or blender until pieces are very small, adding extra milk by the tablespoon, up to 6 tablespoons, if necessary for liquidity; set aside (note: some people prefer to not puree the corn mixture, letting it remain chunky).
- Cook the potatoes in enough water to cover for about 20 minutes or until tender; drain.
- Combine potatoes, milk, sour cream, and seasonings and mash with a manual potato masher or potato ricer (NOT an electric mixer) until smooth.
- Stir in the corn mixture and the green chilies and combine well.
- Makes 4 to 6 servings.
- Leftover Thunderbolt Patties: combine 2 cups of the leftover Thunderbolt Potatoes, 1 large beaten egg, 1 Tbsp grated Parmesan cheese, and 2 Tbsp flour; shape into 8 patties and dredge in 1/2 cup of cornmeal; cook the patties in 1/2 cup of hot vegetable oil until browned, turning only once.
- Note regarding mashing versus using an electric mixer: the best method to make mashed potatoes is, in my opinion, a potato ricer or manual potato masher; using an electric mixer will work the potatoes to the point where the starch molecules break down, causing the potatoes to take on a very sticky and gummy consistency.
HASSELBACK POTATOES
Find out how to make Ree Drummond's crisp and buttery Hasselback Potatoes from Food Network.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F.
- Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.
- Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
- Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.
STEAKHOUSE POTATOES ROMANOFF
They say what happens in Vegas, stays in Vegas, but that's mostly because people just don't remember exactly what happened. Well, the only thing I didn't forget was this special potato gratin that Chef John Schenk taught me how to make 10 years ago at his restaurant Strip House. Not only is it the soul mate of steak, but it's also a great side dish for big holiday gatherings since you can make it the day before and bake when needed.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 10h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish.
- Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.
- Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.
- Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
- Preheat the oven to 425 degrees F (220 degrees C).
- Shred potatoes into a large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup.
- Add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly.
- Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.
Nutrition Facts : Calories 370.4 calories, Carbohydrate 29 g, Cholesterol 60.5 mg, Fat 22.9 g, Fiber 3.2 g, Protein 13.5 g, SaturatedFat 14.4 g, Sodium 979.2 mg, Sugar 1.6 g
POTATOES ANNA
This classic French dish can be baked up to eight hours ahead. Let it cool completely, then cover loosely with foil, and refrigerate. To serve, reheat in a 350-degree oven.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h20m
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees. Using a food processor with a slicing blade or a sharp knife, slice potatoes as thinly as possible, 1/4 inch thick or thinner. (Do not place sliced potatoes in water; the starch is needed to bind the layers.)
- Brush bottom of a 10-inch cast-iron skillet with 1 1/2 tablespoons butter. Starting in center of pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface. Brush with another 1 1/2 tablespoons butter; season well with salt and pepper. Repeat for two more layers.
- Place over high heat until butter in pan sizzles, 2 to 4 minutes.
- Transfer to oven; bake until potatoes are fork-tender, about 1 hour. Remove from oven. Run a small spatula around edges of potatoes; slide large spatula underneath potatoes to loosen. Carefully invert onto a plate, and cut into wedges.
Nutrition Facts : Calories 192 g, Fat 9 g, Fiber 1 g, Protein 3 g
TORNADO POTATOES RECIPE BY TASTY
Here's what you need: medium Yukon potatoes, butter, grated parmesan cheese, black pepper, garlic powder, paprika, salt, Chopped fresh parsley, wooden skewers
Provided by Merle O'Neal
Categories Appetizers
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325ºF (160ºC).
- Microwave the potatoes for 1-1 ½ minutes, then leave in the microwave for a few minutes to cool down and soften. Insert a wooden skewer into the bottom of each potato and gently push it all the way through the top. Working in a spiral motion from one side to the other, hold a sharp, thin knife at an angle and cut in the opposite direction you are turning the skewered potato, cutting all the way down to the skewer. Take your time and work to make thin, even spiral all the way down the potato.
- Gently fan out each potato down the length of the skewer, until you have even gaps between the slices. Brush the melted butter all over the potatoes.
- In a medium bowl, combine the Parmesan cheese, pepper, garlic powder, paprika, and salt. Place each skewered potato over the bowl and sprinkle half of the spice mixture over each potato until they are entirely coated. Carefully set the potatoes on a baking pan, letting the skewers rest on sides of the pan so that the potatoes are suspended.
- Bake for 25-30 minutes, or until nicely browned. Garnish with additional Parmesan and parsley. Let cool for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 529 calories, Carbohydrate 33 grams, Fat 35 grams, Fiber 4 grams, Protein 20 grams, Sugar 2 grams
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