MEAN'S BASQUE POTATOES
A spicy full flavored version of roasted baby potatoes. I adopted this from the Recipezaar account and I am the very happy new owner of such a winner :) Now that I have made it several times myself, I totally agree with reviewers recomendations to add carrots to this too. I have also added cubed sweet potato, but be aware that they will be fairly soft, rather than crunchy like the potatoes. A firm favourite in our home from now on ! Enjoy :) Oven time depends on how much you are making.. mine took 45 minutes for the potatoes to be nice and crunchy. It serves 4 at our place... 6 would be fighting each other for the biggest serving LOL.
Provided by kiwidutch
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- In large pan, melt butter in oil over moderate heat.
- Add garlic, parsley, thyme, rosemary, paprika and cayenne.
- Add potatoes and toss well.
- Roast, basting until potatoes are tender.
- Season.
Nutrition Facts : Calories 327.5, Fat 18.7, SaturatedFat 8.3, Cholesterol 30.5, Sodium 240, Carbohydrate 37.5, Fiber 4.4, Sugar 3, Protein 4.8
AMISH POTATO SALAD (OLD-FASHIONED RECIPE)
Steps:
- Place the potatoes in a large pot and fill it with enough salted water to cover them. Bring the water to a boil and continue to cook for 20 minutes, or until the potatoes are fork-tender. Drain and set aside to cool.
- Meanwhile, make the dressing. Whisk together the 2 eggs, sugar, cornstarch, and salt in a saucepan over medium heat. Mix in the vinegar, milk, and mustard. Continue to cook, stirring continuously for about 10 minutes, or until thick.
- Remove from heat and mix in the butter. Allow the dressing to cool in the fridge. Mix in the mayonnaise.
- Peel the potatoes, if desired. Slice them into bite-sized cubes and place them in a large bowl. Mix in the onion, celery, carrots, celery seed, and 4 hard-boiled eggs. Gently toss in the dressing. Refrigerate for at least 1 hour, better if overnight. Serve chilled and enjoy!
Nutrition Facts : Calories 497 cal
AMISH POTATO SALAD
Amish potato salad is a tangy, slightly sweet version of potato salad that will be welcome at any barbecue or picnic. Made popular by Walmart ®, it gets tang and color from apple cider vinegar and yellow mustard and a touch of sweetness from pickle relish and a dash of sugar. Some of the potatoes get blended in with the dressing to give the salad the chunky-yet-creamy texture that we love.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 cups
Number Of Ingredients 11
Steps:
- Place the potatoes into a pot and cover with cold water by 1 inch. Season generously with salt. Bring to a boil, then lower the heat to medium and continue to cook until the potatoes are tender, about 5 minutes.
- While the potatoes are cooking, begin the dressing. Combine the vinegar and sugar in a small microwave-safe bowl. Cook until the sugar has dissolved, about 30 seconds. Add the mixture to a food processor along with the mustard, celery seed and the yolk of 1 of the hard-boiled eggs. Pulse until combined.
- Drain the potatoes and add to a large bowl. Toss together with 2 tablespoons of the dressing and reserve the remaining dressing in the food processor. Chill the potatoes in the refrigerator for 30 minutes.
- Finish the dressing by adding the mayonnaise, 1/2 teaspoon salt, remaining 2 eggs plus the egg white and 1 cup of the potatoes, reserving the remaining potatoes for the salad. Process until smooth yet with some texture remaining.
- Mix the reserved potatoes with the dressing along with the celery, onion and relish. Taste for seasoning.
BASQUE POTATOES
An all in one side dish from the Basque Region in Northern Spain - creamy mashed potatoes topped with sauteed vegetables.
Provided by SusieQusie
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the potatoes in a large saucepan, just cover with water and bring to the boil. Reduce the heat, cover and cook for 12-15 minutes until just tender.
- Drain well then mash with a potato masher or fork until smooth.
- Add the milk, season with salt and pepper and beat well. Cover and keep warm.
- Heat the oil in large frying pan over medium heat. Add onion, pepper and garlic and sauté for 5 minutes.
- Mix in the tomatoes, olives, orange peel, basil and wine, blend well and simmer for about 5 minutes, stirring occasionally, until onions and bell pepper are just tender.
- Remove the orange peel and adjust the seasoning.
- To serve - place the potatoes in a shallow serving bowl, spoon vegetables and juices over the top and garnish with parsley. Serve hot.
BASQUE STYLE POTATOES
Spicy potatoes. You can do these in the oven if you like, but I find the stovetop to be easier when I have a limited amount of time and/or energy. When I'm feeling especially lazy, I sub out a premixed creole seasoning for the seasonings. Always add the fresh garlic though.
Provided by graffeetee
Categories Potato
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in the evoo in a skillet.
- Add potatoes and roll around to coat with the oil/butter.
- Sprinkle in the seasonings except for the garlic.
- Cover and saute, stirring occasionally, until potatoes are done. This should be about 30-40 minutes.
- Shortly before the potatoes are done, add the garlic to the skillet and stir to combine.
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