POTATO LOGS
Deep fried seasoned mashed potatoes make tasty little appetizers. Dip them in butter or gravy for a real flavor sensation!
Provided by Mary
Categories Appetizers and Snacks Vegetable
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Bring a large saucepan of lightly salted water to a boil. Place potatoes in the water and cook until tender but still firm, about 15 minutes. Drain and mash.
- Mix Italian-style seasoning and egg yolk into the mashed potatoes. Allow potato mixture to cool approximately 10 minutes, or until it may be safely handled.
- Place flour, egg white and dry bread crumbs in three separate small bowls. Roll potato mixture into 1 inch logs or balls. Cover in flour, dip in egg white and coat with bread crumbs.
- Carefully lower small batches of the coated potatoes into the deep fryer. Fry until golden brown, about 4 minutes.
Nutrition Facts : Calories 455.7 calories, Carbohydrate 54.1 g, Cholesterol 25.6 mg, Fat 23.6 g, Fiber 5.1 g, Protein 7.9 g, SaturatedFat 3.2 g, Sodium 118.1 mg, Sugar 2.4 g
BUTTERMILK MASHED POTATOES
Steps:
- In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
- Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
- As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.
POTATO LOGS
We love going to our favorite neighborhood bar and enjoying the potato logs, the logs there are fried here is my quick, less fattening and easy version.
Provided by Judy Wisniewski
Categories Potatoes
Number Of Ingredients 5
Steps:
- 1. rinse and scrub the potatoes
- 2. quarter each potato, dry each quater with a paper towel to remove excess water
- 3. place the potatoes in a baggie, pour in the oil and old bay seasoning, shake the bag making sure each one is covered in the seasoning, I usually eyball the seasoning, add enough to make sure each quater is coated
- 4. spray a baking sheet with Pam and place each log in a single layer on the baking sheet
- 5. Bake at 425 degrees for about a hour turning to make sure each side is crispy
- 6. serve with melted velvetta cheese and sour cream on the side for dipping
BUTTERMILK SCALLOPED POTATOES
Scalloped potatoes with a bit of tang from buttermilk. No need to make a white sauce. Great side for pork or chicken. PLEASE NOTE: In step 7, DO NOT BOIL the buttermilk, or it will curdle.
Provided by Outta Here
Categories Potato
Time 1h14m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 350°F.
- Coat the inside of a 2-quart casserole dish with nonfat cooking spray.
- In a large zip-type plastic bag, combine flour, salt, pepper and paprika.
- Add potato slices and seal bag. Shake until potato slices are coated with flour mixture.
- Layer slices in casserole dish.
- In a medium saucepan, saute onion in butter until tender, about 5 minutes.
- Add buttermilk to pan and heat; DO NOT BOIL!
- Pour mixture over potatoes and bake, uncovered, 1 hour or until potatoes are tender.
BUTTERMILK BATTERED POTATO LOGS
My husband and I like to eat potato logs when we eat out if they are offered. I just decides I could make my own version and have them at home anytime. The only problem now is we eat to much when I cook them.
Provided by Nelda Carnley @BamaNama
Categories Potatoes
Number Of Ingredients 4
Steps:
- Cut potatoes into logs, 3 or 4 per potato depending on size of potato. Salt and pepper potato, dredge in flour, dredge in buttermilk and dredge in flour again. Fry in oil on medium heat until potato is tender and crispy brown. Drain on paper towel, may need to sprinkle with more salt when done. The amount of buttermilk and flour you use depends on how many potatoes you use. I usually allow 2 potatoes per person.
BUTTERMILK ROASTED POTATOES
Make and share this Buttermilk Roasted Potatoes recipe from Food.com.
Provided by Bev I Am
Categories Potato
Time 1h
Yield 6 cups
Number Of Ingredients 6
Steps:
- Prepare potatoes for roasting by peeling and cutting into large chunks.
- Toss with oil.
- Place in 425°F oven on lowest rack for best browning.
- Roast for 40-45 minutes, turning at least once.
- Mash potatoes in large bowl, leaving them slightly chunky.
- Stir in buttermilk, butter, and chives.
- Season with salt and pepper.
FRIED POTATO WEDGES
I was at work early one day and got bored and hungry, so I thought I would try to make up a new recipe for fried potato wedges. It turned out so good, I gave the recipe to the restaurant I currently work at.
Provided by AryonnasDad
Categories Lunch/Snacks
Time 28m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oil to 350ºF.
- Mix batter mixture until smooth.
- Cut each uncooked potato into 8 wedges, and soak in batter mixture for at least 20 minutes.
- Roll potato wedges in flour mixture, put them back in batter mixture, then flour again.
- Fry wedges for 3½ minutes or until golden brown.
Nutrition Facts : Calories 600.7, Fat 5.8, SaturatedFat 2.2, Cholesterol 63.9, Sodium 7897.2, Carbohydrate 112, Fiber 6.8, Sugar 16.8, Protein 25
POTATO WEDGES
These spuds are sure to root up fun at your "spooky" affair (and during daily meals!). Judy, one of Crafting Traditions' kitchen experts, came up with the wedges to flavor a family Halloween gathering. When they won rave reviews, she decide to share them here so you can try them, too.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Spread oil in a 13-in. x 9-in. baking pan. Combine the next five ingredients in a large plastic bag. Cut each potato lengthwise into eight wedges. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in pan. Repeat with remaining potatoes. , Bake, uncovered, at 350° for 40-45 minutes or until tender, turning once after 25 minutes.
Nutrition Facts :
BUTTERMILK-BATTERED CALAMARI
This is a great recipe for those who love battered calamari. It's so simple and the finished product is awesome! Serve with marinara sauce for dipping.
Provided by Senushi
Categories Appetizers and Snacks Seafood
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oil in a saucepan or deep-fryer to 375 degrees F (190 degrees C).
- Pour buttermilk into a medium bowl. In a separate bowl, stir together the flour, salt, pepper and oregano. Dip squid rings into the buttermilk, then into the seasoned flour.
- Place the coated pieces in the hot oil, and fry in small batches, turning if necessary, for even cooking. When evenly browned, remove to paper towels to drain, and continue with the rest of the squid. Serve hot.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 18.4 g, Cholesterol 1.6 mg, Fat 8.6 g, Fiber 0.8 g, Protein 13.9 g, SaturatedFat 1.2 g, Sodium 624.9 mg, Sugar 2 g
BUTTERMILK MASHED POTATOES
My sister-in-law, who is a dietitian, shared these buttermilk mashed potatoes with me. The garlic and buttermilk in these smooth mashed potatoes that are better for you than typical versions that include lots of butter. -Stephanie Bremson of Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the potatoes, water, broth and garlic. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until potatoes are tender. , Meanwhile, in a small saucepan, heat buttermilk until warm. Drain potatoes and garlic; mash with buttermilk. Stir in the onions, salt and pepper.
Nutrition Facts : Calories 133 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 575mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
BUTTERMILK POTATO DOUGHNUT HOLES
Steps:
- In a large bowl, beat the sugar, eggs and shortening. Add the potatoes, buttermilk and vanilla. Combine the dry ingredients; add to potato mixture. Cover and refrigerate 1 hour., In an electric skillet or deep-fat fryer, heat oil to 375°. Drop rounded teaspoonfuls of batter, a few at a time, into hot oil. Fry for 1-1/2 minutes on each side or until golden brown. Drain on paper towels; roll in additional sugar while warm.
Nutrition Facts :
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