FAVORITE HERBED POTATOES
"I saw something similar to Favorite Herbed Potatoes prepared on TV and decided to make my own version with herbs I had on hand," writes Naomi Olson of Hamilton, Michigan. "To cut prep time, I substituted fresh potatoes with canned, and we like it just as much...probably even better."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat, cook potatoes in butter and oil for 6-8 minutes or until browned. Add the remaining ingredients; cook and stir for 2-3 minutes or until well coated.
Nutrition Facts : Calories 152 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 491mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
HERBED NEW POTATOES
Steps:
- Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.
CHEESE ROSTI
This delicious layered potato and cheese recipe comes from Basel, Switzerland. Enjoy!
Provided by Bob
Categories World Cuisine Recipes European Swiss
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and let cool. Once cool, peel and grate potatoes.
- Melt 3 tablespoons of butter in large nonstick skillet, add a layer of potatoes and a layer of cheese, sprinkle with salt and pepper. Repeat layers. Dot each layer with remaining butter. Sprinkle 2 tablespoons hot water over the top layer, cover and saute at low to medium heat until bottom layer browns. Turn with spatula and brown again.
Nutrition Facts : Calories 531.1 calories, Carbohydrate 68.5 g, Cholesterol 65.3 mg, Fat 22.4 g, Fiber 6 g, Protein 16 g, SaturatedFat 14.1 g, Sodium 171.1 mg, Sugar 3.3 g
HERBED POTATO ROESTI WITH SMOKED CHEDDAR
Make and share this Herbed Potato Roesti With Smoked Cheddar recipe from Food.com.
Provided by dicentra
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in 10-inch nonstick or well-seasoned cast-iron skillet over medium heat.
- Season shredded potatoes with salt and pepper. Add herbs and mix in thoroughly. Spread potatoes evenly; press with spatula to form compact cake.
- Cook until bottom crust is golden brown, pressing on potatoes occasionally with spatula, about 15 minutes.
- Shake skillet or use spatula to loosen roesti. Place large plate or platter over skillet and carefully invert.
- Slide roesti back into skillet and cook until bottom is golden brown, 5 to 10 minutes. Add cheese and spread evenly; cover and cook until cheese melts, about 5 more minutes. Serve immediately.
Nutrition Facts : Calories 362.9, Fat 18.8, SaturatedFat 11.8, Cholesterol 52.8, Sodium 583.5, Carbohydrate 40.1, Fiber 5.1, Sugar 1.9, Protein 10.1
BAKED RöSTI POTATOES
These Baked Rösti Potatoes look elegant enough to serve to company but are weeknight-quick to prepare, thanks to shredded cheese and hash browns.
Provided by My Food and Family
Categories Dairy
Time 1h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Spray bottom and sides of 13x9-inch baking dish with cooking spray. Combine all remaining ingredients except egg. Add egg; mix lightly. Press onto bottom of baking dish.
- Bake 45 to 50 min. or until golden brown.
- Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 270 mg, Carbohydrate 33 g, Fiber 3 g, Sugar 1 g, Protein 2 g
HERBED RöSTI POTATO CAKE
Provided by Alexis Touchet
Categories Herb Potato Side Broil Fry Christmas Thanksgiving Vegetarian Root Vegetable Fall Winter Thyme Christmas Eve Butter Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Cover potatoes generously with well-salted cold water in a large pot and bring to a boil. Reduce heat and simmer potatoes, partially covered, until they are just barely tender, 20 to 25 minutes.
- Transfer potatoes to a colander using a slotted spoon, rinse under cold water to stop the cooking, and dry.
- Chill potatoes on a plate, uncovered, at least 8 hours.
- Peel potatoes and coarsely grate into a large bowl. Add thyme, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper, then drizzle with 2 tablespoons butter and toss mixture well.
- Heat oven to 375°F with rack in middle.
- Heat oil and 1 tablespoon butter in skillet over medium-high heat until foam subsides, then add potato mixture and tamp it down firmly in skillet with a rubber spatula, smoothing the top.
- Reduce heat to medium and cook potato cake, covered with a lid, until edges begin to turn golden, about 5 minutes.
- Remove lid, then bake potato cake, uncovered, 10 minutes.
- Brush top of potato cake with remaining 2 tablespoons butter.
- Turn on broiler and broil potato cake, 4 to 5 inches from heat, until golden brown, 3 to 7 minutes.
- Remove skillet from oven carefully (wear oven mitts!). Run the rubber spatula around the edge of the cake to loosen it from the skillet.
- Invert a large round heat-proof plate over skillet and invert potato cake onto plate.
- Cut into wedges and serve.
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