CRISPY POTATO STACKS
Despite its elegance, this delicious side dish is simple and quick to prepare. With its crispy edges, herby butter, and easy portioning, this will surely become your new autumn staple.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Lightly spray a 12-cup muffin tin with cooking spray and set aside.
- Melt the butter in a microwave or small saucepan over medium-low heat. Set aside.
- Slice the russets and sweet potatoes 1/16-inch thick using a mandoline and place in a bowl. Toss the potato slices with the butter, herbs, garlic, 1 1/2 teaspoons salt and a few grinds of pepper until the potatoes are evenly coated. Layer the potatoes evenly in the prepared muffin tin, stacking them one on top of the other until they are about 1 inch above the top of each muffin cup. Bake until the edges of the potatoes are golden and crispy, about 25 minutes.
- Let cool 5 minutes, then run a small offset spatula or butter knife around the edge of each stack to help them release. Transfer to a serving platter, sprinkle with Parmesan and serve immediately.
SQUASHED HERBY POTATOES
Give mashed potatoes a new edge with some herby flavours
Provided by Good Food team
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 5
Steps:
- Cook the new potatoes (with their skins on) in boiling salted water for 15-20 minutes depending on their size. They should be quite soft for this recipe.
- Meanwhile warm the oil and herbs in a small pan - this helps release all the flavours. Drain the potatoes, tip them into a bowl and 'squash' each potato with a fork - it should break up but not fall apart. Be gentle here, as you don't want the potatoes completely collapsing. Pour over the herb oil, gently stir, tip into a serving dish, then sprinkle over a good pinch of Maldon sea salt and plenty of freshly ground black pepper.
Nutrition Facts : Calories 274 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Protein 3 grams protein, Sodium 0.37 milligram of sodium
CRUNCHY POTATO SQUARES WITH HERBY SALT
Cut spuds into uniform little cubes then sprinkle liberally with rosemary, thyme and sage salt - they'll crisp up a treat
Provided by Good Food team
Categories Dinner, Side dish
Time 1h35m
Number Of Ingredients 7
Steps:
- To make the herby salt, put all the ingredients in a small food processor (or use a pestle and mortar) and grind to a fine salt.
- Tip the potatoes into a large roasting tin and toss with the oil, polenta, 2 tbsp of the herby salt and some black pepper. Any leftover salt will keep for up to 5 days in a small sealed container.
- Bake underneath a joint of meat, if cooking, at 200C/180C fan/gas 6 for 30 mins. When the meat comes out, turn up the heat to 220C/200C fan/gas 7 and cook on the top shelf for another 45 mins, shaking the tin halfway through the cooking time.
Nutrition Facts : Calories 158 calories, Fat 5 grams fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 2.3 milligram of sodium
HERBY POTATO STACKS RECIPE
Provided by jenlin
Number Of Ingredients 8
Steps:
- Preheat over to 375 degrees and spray 12 cup muffin pan with cooking spray. Layer potatoes in muffin cups until flush with top of pan. In a small saucepan bring cream, garlic, salt, thyme, pepper and nutmeg to a simmer over medium heat. Divide cream mixture over potatoes and sprinkle with cheese. Bake until golden brown and potatoes are fork tender, 35 to 40 minutes. Let cool 5 minutes and run knife around edge to loosen. Use a fork to carefully remove potato stacks.
HERBY ROAST POTATOES
Cook these best ever roast potatoes on a baking tray with low sides to get golden, crisp results. Serve with your favourite roast
Provided by Good Food team
Categories Side dish
Time 1h35m
Yield Serves 6-8
Number Of Ingredients 5
Steps:
- Heat the oven to 220C/200C fan/gas 8. Add the oil to a large flameproof baking tray and put in the oven to heat up.
- Bring a large pan of salted water to the boil, tip in the potatoes and their peel (for extra flavour), and simmer for 8-10 mins. Drain the potatoes and discard the peel. Leave to steam-dry for 15 mins, then return the potatoes to the pan, put the lid on and gently shake to lightly rough up the edges.
- Remove the tray from the oven and put directly on the hob over a medium heat. Add the butter to the hot oil and, using tongs, add the potatoes to the tray, one by one, turning them in the fat, leaving a little space between each. Reduce the oven to 200C/180C fan/gas 6. Nestle the herbs around the potatoes, along with the garlic. Sprinkle over 1 tbsp sea salt and return to the oven for 1 hr, turning every once in a while, until golden and crisp.
Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 2 milligram of sodium
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