PARMESAN AND ASIAGO CAULIFLOWER POTATO MASH
[DRAFT]
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a 6-quart pot, combine potatoes, cauliflower, roasted garlic, Holland House White Cooking Wine, stock, heavy cream, thyme, and salt and simmer for 15 to 20 minutes or until potatoes are just cooked through. Remove from heat. With a potato ricer or food mill, mash potato and cauliflower mixture until smooth. While still hot, mix in Parmesan cheese, Asiago cheese, and butter. Season to taste with black pepper.
PARMESAN GARLIC ROASTED POTATOES
Parmesan garlic roasted potatoes have a crispy edge and tender center. Their mouthwatering parmesan garlic flavor makes them the perfect side!
Provided by Alyssa Rivers
Categories Side Dish
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Lightly spray a baking sheet with non-stick cooking spray.
- In a large bowl add the olive oil, parmesan cheese, garlic, and oregano. Toss with the potatoes until coated and lay in a single layer on your baking sheet. Salt and pepper to taste. I also like to sprinkle additional parmesan on top.
- Roast for 30-35 minutes or until golden brown and crisp. Serve with parsley sprinkled on top.
Nutrition Facts : Calories 186 kcal, Carbohydrate 25 g, Protein 6 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 252 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
OVEN ROASTED PARMESAN POTATOES
I have tried a lot of good roasted potato recipes, but I keep coming back to this one. I've never found one I like better! These are crispy on the outside, and soft and creamy on the inside.
Provided by bellepepper
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
- Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
- Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan.
- Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 24.9 g, Cholesterol 5.7 mg, Fat 5.8 g, Fiber 2.7 g, Protein 3.9 g, SaturatedFat 2.1 g, Sodium 233.6 mg, Sugar 1.6 g
PARMESAN-ROMANO POTATO WEDGES
I taught my nieces to make these easy, cheesy oven-baked potatoes. When the whole family comes over, we triple the recipe-and have no leftovers. -Ann Brown, Niles, MI
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Cut each potato lengthwise into eight wedges; place in a large bowl. Add oil, garlic, thyme and 1/4 teaspoon seasoned salt; toss to coat., With a slotted spoon, transfer potatoes to two greased baking sheets. Set oil mixture aside., Roast 30 minutes, turning once. Return potatoes to oil mixture. Sprinkle with 1/2 cup cheese and parsley; toss to coat. Return potatoes to baking sheets. Roast 10-15 minutes longer or until golden brown and tender. Sprinkle with remaining cheese and seasoned salt.
Nutrition Facts : Calories 285 calories, Fat 14g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 395mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 4g fiber), Protein 10g protein.
PARMESAN, ROMANO AND ASIAGO POTATOES
Steps:
- Peel potatoes and cut into cube sizes.
- Cook potatoes for 10 to 15 minutes or until tender.
- Drain potatoes and mash adding all ingredients.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PARMESAN AND ASIAGO CAULIFLOWER POTATO MASH
A delicious side dish.
Provided by Anita Hoffman
Categories Vegetables
Time 30m
Number Of Ingredients 11
Steps:
- 1. In a 6 quart pot, combine potatoes, cauliflower, roasted garlic, wine, chicken broth, heavy cream and salt and simmer 15 to 20 minutes or until potatoes are cooked.
- 2. Remove from heat. Mash potato and cauliflower until smooth. While still hot, mix in parmesan cheese, asiago cheese and butter. Season to taste with pepper.
GARLIC ASIAGO MASHED POTATOES
I love Asiago cheese and the flavor of it, although you can easily substitute freshly grated parmesan cheese in this recipe if needed. The cheese goes so well with the garlic, it is a perfect pair.
Provided by PalatablePastime
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes in boiling water for 12-15 minutes or until fork-tender; drain.
- Mash potatoes using a potato masher or ricer.
- Add the warmed milk, sour cream, butter, salt, white pepper, and garlic, mixing well.
- Sprinkle in the shredded cheese and scallions, stirring until cheese starts to melt and incorporate.
- Serve hot.
Nutrition Facts : Calories 292.3, Fat 12.8, SaturatedFat 7.8, Cholesterol 34.6, Sodium 499.2, Carbohydrate 40.1, Fiber 4.9, Sugar 2.5, Protein 6
ASIAGO POTATOES
Pretty little stuffed red potatoes from Gourmet 2008. These have creamy centers of garlic, asiago, and basil. I mixed the scooped out centers of the potatoes with the left over cheese/garlic/mayo and heated that in a ramekin next to the potatoes.
Provided by cookiedog
Categories Potato
Time 1h50m
Yield 16 potatoes
Number Of Ingredients 7
Steps:
- Generously cover potatoes and 1 tablespoon salt with cold water in a medium pot, then simmer until tender, about 12 minutes. Drain potatoes and rinse with cold water. Cool to room temperature in refrigerator, about 40 minutes.
- Meanwhile, cook garlic in oil at a bare simmer in a small heavy saucepan, stirring occasionally, until tender and golden, about 12 minutes.
- Drain garlic, reserving oil for another use, then mash to a paste.
- Preheat oven to 350°F with rack in middle.
- Mince basil, then stir together with garlic paste, cheese, mayonnaise, and salt and pepper to taste.
- Using a small melon-ball cutter or a teaspoon, scoop out a hole in each cooled potato, leaving a 1/4-inch shell.
- Stuff potatoes with cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.
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- Place potatoes in a large bowl and add the garlic, olive oil, rosemary, thyme, asiago, salt and pepper. Toss until potatoes are well coated.
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- Fill a large bowl with water and as you peel each potato, place them in the water until you are ready to slice.
- In a small bowl, microwave butter with oil, thyme, salt and pepper until butter is melted. Stir in grated cheese.
- Dry each potato as you remove from water. Discard water. Using a mandolin, slice potato slices horizontally as thin as possible and place in a large bowl. When you are about half sliced, pour about half the butter mixture over top. Slice the rest and add to the bowl and top with remaining butter mixture.
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