BROWNED ( FRANCONIA) POTATOES
From The Joy of Cooking. I have used fingerling and baby red potatoes when I made this. I decreased the oil and butter to 2 tablespoons each and still had an over abundance of each, but the recipe follows as it was presented in the cookbook.
Provided by iris5555
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil potatoes in salted water to cover until they are not quite done, having a little resistance when tested with a fork.
- This took about 15 minutes with the fingerlings and 10 minutes with the baby red potatoes I used.
- Preheat oven to 350 degrees.
- Heat oil and butter in a small, heavy, ovenproof skillet until hot, but not quite to the point of fragrance.
- Add the potatoes, cover and bake for 20 minutes, turning occasionally so they brown evenly.
- Sprinkle with parsley.
- Bake, uncovered for about 10 minutes more.
- Season to taste.
Nutrition Facts : Calories 397.2, Fat 19.3, SaturatedFat 7.1, Cholesterol 22.9, Sodium 81.6, Carbohydrate 50.9, Fiber 5.5, Sugar 3.2, Protein 6.2
GARLIC ROASTED POTATOES
Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield : 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
- Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
SKILLET-BROWNED POTATOES
These are a great and yummy alternative to regular old mashed potatoes!! This is a simple country recipe with it's origins from the British regions, then made it's way over to Canada and the US.
Provided by Jessica K
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Slice potatoes into chunks or into round slices, I have cooked them both ways and both are good. It is just personal preference for shape.
- Boil for 10 minutes in salted water, drain in a collander. Heat a large skillet over medium-high heat melt butter and oil in skillet.
- When butter is melted add onions. When translucent, add potatoes and seasonings. Cover and cook on one side for 5-7 minute. Flip and cook on other side for 5-7 more minute.
- Potatoes should be browned and crispy looking, but also a little soft. If butter ran dry during cooking add 2 more TB. Enjoy!
Nutrition Facts : Calories 456.4, Fat 25.4, SaturatedFat 9.3, Cholesterol 30.5, Sodium 121.8, Carbohydrate 53.5, Fiber 7.4, Sugar 2.8, Protein 6.8
CLASSIC HASH BROWNS
These classic diner-style hash browns are crispy on the outside and fluffy on the inside.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
- Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
- Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.
Nutrition Facts : Calories 334 calories, Carbohydrate 37.5 g, Cholesterol 49.2 mg, Fat 19.4 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 12 g, Sodium 13.4 mg, Sugar 1.7 g
BROWNED BUTTER RED POTATOES
I've been making my version of Dad's potatoes for years, and it goes great with any meal. Browning the butter gives the potatoes a whole new taste. -Anne Pavelak, Endicott, Washington
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 5
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; return to pot., Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until light golden brown, stirring constantly. Stir in garlic; cook 30 seconds longer or until butter is golden brown. Add to potatoes; sprinkle with salt and pepper. Toss gently to combine.
Nutrition Facts : Calories 246 calories, Fat 15g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 510mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
FRANCONIA POTATOES RECIPE
Provided by á-708
Number Of Ingredients 3
Steps:
- Boil the potatoes in salted water until almost cooked through - they should still offer some resistance to the tip of a sharp knife. Drain the potatoes and place them in a covered baking dish with the butter. Cook covered in a preheated 350F (180C) oven, turning and basting the potatoes occasionally, until evenly browned, about 20 minutes. Season with salt and pepper before serving. Serves 4 to 6.
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