ROASTED DUCK FAT POTATOES
Duck fat adds incredible richness to roasted potatoes, which are layered here with fresh thyme and whole garlic cloves. If you are making this for Thanksgiving, throw the pan on the rack under the turkey when you first start roasting your bird, then reheat the potatoes at 350 degrees while your turkey rests.
Provided by Melissa Clark
Categories dinner, vegetables, side dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees. On a rimmed baking sheet, toss together the potatoes, duck fat, salt and pepper. Lay thyme sprigs and bay leaves on top.
- Roast for 30 minutes, then toss the garlic into the potatoes and reduce oven heat to 350 degrees. Continue to roast until potatoes are fork-tender, another 15 to 25 minutes. Remove thyme and bay leaves and serve, or let cool for up to an hour then reheat, uncovered, at 350 degrees just before serving.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 337 milligrams, Sugar 1 gram
LEMONY MASHED POTATOES WITH ASPARAGUS, ALMONDS AND MINT
Sautéing asparagus in butter and oil, rather than boiling it in water, locks much of the flavor inside. The asparagus could be served without the lemony mashed potatoes, or the other way around, but together they make a glorious side dish to roasted chicken, fish or spring lamb. Alternatively, adding a poached egg or two to each plate will turn this into a substantial vegetarian meal.
Provided by Yotam Ottolenghi
Categories brunch, dinner, lunch, vegetables, main course, side dish
Time 35m
Yield 6 side-dish servings
Number Of Ingredients 15
Steps:
- Using a peeler, remove the yellow zest from the lemon in large strips. Cut the peeled lemon into six wedges and reserve for serving.
- Fill a medium saucepan with salted water, add the lemon zest, mint sprigs and garlic, and bring to a boil over high heat. Add potatoes and boil for 15 minutes, or until cooked through.
- Drain well. Return potatoes, lemon zest and garlic to the pan, discarding the mint sprigs. Add butter, milk, sour cream (soured cream) and 3/4 teaspoon salt and mash until smooth and creamy. Season to taste with salt and pepper. Cover and set aside until ready to serve.
- Meanwhile, cook the asparagus: In a large skillet, melt the butter and oil over medium-high heat until foaming. Add asparagus and cook, turning frequently, until cooked through but retaining a slight bite, 5 to 8 minutes, depending on thickness. Turn off the heat and use tongs to transfer asparagus to a plate. Add the anchovy, garlic and a pinch of salt to the pan, return to medium heat, and stir continuously until the garlic is starting to turn gold, 1 to 2 minutes. Remove from the heat, stir in almonds and dried mint, and immediately spoon the mixture into a bowl to stop the cooking.
- Divide potatoes on serving plates. Top with the asparagus and spoon the buttered almond mixture over the top. Serve at once with a sprinkle of fresh mint and the lemon wedges alongside.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 14 grams, Carbohydrate 31 grams, Fat 27 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 767 milligrams, Sugar 5 grams, TransFat 0 grams
MASHED POTATOES WITH ANCHOVIES
Make and share this Mashed Potatoes With Anchovies recipe from Food.com.
Provided by hectorthebat
Categories Mashed Potatoes
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and cut the potatoes in 1/2-inch slices. Rinse under cold water and transfer to a large saucepan. Add cold water to cover the potatoes by an inch and add the salt. Set over medium-high heat, cover, and bring to a simmer. Remove the lid, lower the heat to medium, and cook for 15 to 20 minutes, until tender.
- While the potatoes cook, mash the anchovies, garlic, pepper, and 1 tablespoon of the olive oil with a mortar and pestle, or with a bowl and fork. Combine the anchovy mixture with the cream and warm up for a few seconds in the microwave (or in a small saucepan over medium heat) until hot but not boiling.
- Drain the potatoes and return to the pan. Add the anchovy mixture and the remaining 3 tablespoons olive oil. Set the pan over medium-low heat, and mash the potatoes with a fork or potato ricer, incorporating the other ingredients. Taste, adjust the seasoning, and keep warm until ready to serve.
Nutrition Facts : Calories 417.3, Fat 25.6, SaturatedFat 8.8, Cholesterol 47.6, Sodium 900, Carbohydrate 41.1, Fiber 5.1, Sugar 1.8, Protein 7.6
ANCHOVY MASHED POTATOES
Can be prepared in 45 minutes or less.
Yield Serves 6
Number Of Ingredients 7
Steps:
- Peel potatoes and cut into 1-inch pieces.
- In a steamer set over boiling water steam potatoes, covered, until very tender, 15 to 20 minutes.
- In a large heavy saucepan cook onion in 4 tablespoons butter over moderately low heat, stirring, until softened. Add anchovies and cook, mashing them, until they dissolve, about 1 minute. Stir in milk, cream, and remaining 2 tablespoons butter and heat until hot but not boiling.
- Force potatoes through a ricer or food mill into pan and stir until smooth. Stir in chives and salt and pepper to taste.
POTATO AND ANCHOVY SALAD
This potato salad takes its inspiration from a Swedish wintertime classic, Janssen's Temptation, a gratin of cream-swathed potatoes spiked with anchovies. You might think that 10 anchovy fillets strike too strident a note, but against the rich sharpness of the eggy sour cream dressing and the sweet salad potatoes, they just provide balance.
Provided by Nigella Lawson
Categories salads and dressings, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put potatoes in a large saucepan, and cover generously with cold water. Add salt, and bring to a boil. Simmer until tender when pierced with a knife, about 20 minutes. Drain, and leave to cool.
- In a large bowl, whisk together the yolk of the hard-boiled egg and vinegar until smooth. Whisk in the sour cream and oil.
- Finely chop egg white, finely chop anchovies and finely slice 4 scallions. Whisk all into egg yolk mixture.
- Quarter potatoes; add to bowl of dressing. Fold to mix. Transfer to serving dish. Finely chop 2 remaining scallions, and scatter on top. Season with salt and pepper, and serve.
CRUNCHY BAKED POTATOES WITH ANCHOVY, PARMESAN AND ROSEMARY
This is a sophisticated take on the typical cheese-laden twice-baked potato. Here, rosemary, Parmesan, anchovy and garlic replace the Cheddar cheese and sour cream, and for a crunchy topping, bread crumbs mixed with more Parmesan and lemon zest are sprinkled on top and placed under the broiler until golden and crisp.
Provided by Melissa Clark
Categories weekday, side dish
Time 1h30m
Yield 4 large servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Rub the potatoes with 1 1/2 teaspoons salt and pierce twice with a fork (don't worry if some salt falls off). Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 to 70 minutes.
- When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about 1/4 inch around skin; transfer potato flesh to a bowl. Add cheese, olive oil, rosemary, anchovy, garlic and remaining 1/4 teaspoon of salt to bowl and mash with a fork until combined.
- Stuff potato skins with potato mixture. In the same bowl, mix all topping ingredients, except olive oil, and divide among the potatoes; drizzle tops very generously with olive oil. Return potatoes to oven and bake until heated through, about 10 minutes. Run under broiler for an additional 1 to 2 minutes until tops are golden brown and crisp. Replace tops on potatoes if you like and serve hot.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 2 grams, Carbohydrate 51 grams, Fat 6 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 811 milligrams, Sugar 2 grams
ROASTED POTATOES WITH ANCHOVIES AND TUNA
In this pantry-friendly recipe, golden, crackling-skinned potatoes move from side dish to main course after being tossed with tuna, capers and a pungent sauce of anchovies melted in brown butter. It's extremely adaptable. If you don't have (or like) tuna, use chickpeas or white beans instead. Just don't skimp on the onion, which adds a crisp sweetness to the potatoes. With their slightly thicker skins, fingerlings work especially well here, but use whatever you've got.
Provided by Melissa Clark
Categories dinner, lunch, weekday, seafood, vegetables, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium pot, cover potatoes with at least 1 inch of water, and add a generous amount of salt. Bring to a simmer, then cook until potatoes are very soft, 25 to 30 minutes. You want to overcook them a little, so the insides stay creamy when they're roasted later.
- Drain the potatoes, and let them cool until you can handle them.
- Heat oven to 425 degrees. Use your hands to smash the potatoes to about 3/4-inch thick and transfer to a rimmed baking sheet. Toss with oil and a little salt. (The more generous you are with the oil, the crispier the potatoes will get.) Arrange potatoes in a single layer.
- Roast until dark golden and crisp, 40 to 50 minutes, flipping them over halfway through.
- Meanwhile, melt butter in a small pot over medium heat. Stir in anchovies and capers, and continue to cook until butter is brown and nutty. Stir in garlic and remove pan from heat.
- Pour brown butter all over the potatoes. Add tuna (or beans) to the pan, and toss well. Season with more salt, if needed, pepper and lemon juice to taste. Scatter herbs and onions over the top and serve.
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ANCHOVY MASHED POTATOES | CLUB DES MILLIONNAIRES
From millionairefish.com
Cuisine SeafoodEstimated Reading Time 40 secsServings 6Total Time 45 mins
- Peel potatoes, place in a large pot and cover with cold salted water. Bring to a boil. Once boiling, reduce heat to simmer and cook for 20-25 minutes or until fork tender. Drain and set aside in a large mixing bowl.
- Once potatoes are drained, melt butter in a small pan over low heat with the anchovies. Once melted, whisk in the cream and bring to a simmer. Once simmering, remove from heat.
- Pour the butter mixture over the potatoes and mash using a fork or a potato masher. Season with salt and pepper.
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- Peel the potatoes and cut them into 1-inch chunks. steam the potatoes, covered, until very tender, about 20 minutes. Press the potatoes through a ricer or the medium disk of a food mill set over a bowl.
- In a large nonreactive saucepan, melt 4 tablespoons of the butter. Add the onion and cook over moderately low heat, stirring, until softened. Add the anchovies and stir until melted. Stir in the milk and heavy cream, season with salt and pepper and bring to a simmer. Add the potatoes and stir until smooth and warmed through. Stir in the scallion greens and remaining 2 tablespoons butter and serve hot.
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