PARSLEY POTATOES
Parsley Potatoes are very easy to make. They are very fragrant and filling, yet you only need 4 ingredients to make them! It's a perfect side dish for any meat or fish. It can also be eaten on its own or in the morning with a fried egg! Imagine the beautiful egg yolk running down these super delicious potatoes.
Provided by Edyta
Categories Side Dish
Time 30m
Number Of Ingredients 5
Steps:
- If you bought pre-washed potatoes, place them in a pot of water and bring to boil. If they're not pre-washed, then scrub your potatoes to make sure that they're clean. Once the water is boiling, add a generous amount of salt (1 to 1.5 tablespoons). Let the potatoes boil for about 30 minutes, until fork tender.
- Chop your onions. Heat up olive oil in a skillet and then add your onions, sprinkle with some salt and pepper. Sauté the onions until soft, and set aside.
- Wash and dry your parsley (you will need the whole bunch). Cut off the stems and chop the leaves.
- Drain the potatoes, add them to the onions, and then add parsley. Combine and mix everything together, adjust seasoning with salt and pepper and serve.
Nutrition Facts : Calories 224 kcal, Carbohydrate 36 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 24 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
A POTATO DISH FOR JULIA
This recipe is adapted from "The Pleasures of Cooking for One" by Judith Jones, Julia Child's longtime editor at Knopf, who gave it to The Sunday Times Magazine in 2009. It is easily prepared and a savory accompaniment to a steak or roast, crisp and buttery, with just a hint of garlic.
Provided by Christine Muhlke
Categories dinner, for one, side dish
Time 45m
Yield Serves 1 or 2
Number Of Ingredients 5
Steps:
- Peel the potatoes and slice them very thin, about 1/8-inch thick. Peel and mince the garlic, then with the flat of your chef's knife, mash it with a little salt into a paste. Work about 1 teaspoon of the butter into it and set it aside.
- Heat 1 1/2 teaspoons of the butter in a small frying pan over medium-low heat, and lay in half the potato slices, overlapping slightly, to fill the bottom of the pan. Salt and pepper them lightly, and smear the garlic paste on top. Add the remaining potatoes, season lightly and set a small cover askew on top of the pan. After about 8 minutes, turn the potatoes by setting a small, sturdy plate on top of the pan and flipping them over and onto it. They won't hold together in perfect shape, but don't worry.
- Heat the remaining butter in the pan and slide the potatoes back in. Let them cook, semicovered, for 5 minutes, then uncovered for a couple minutes more, until nicely browned. Slide them onto a warm plate, season to taste and let them mingle with whatever juicy meat you're treating yourself to for dinner.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 8 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 176 milligrams, Sugar 1 gram, TransFat 0 grams
POTAGE PARMENTIER (POTATO & LEEK SOUP) - JULIA CHILD
Posted here for safekeeping. This is the basic recipe with variations, so you can create your own favorite version. I usually make this non-dairy using vegetable stock, which I actually prefer over the dairy version given here. I usually cook my soup for less time than this recipe indicates and it comes out fine.
Provided by coconutty
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Simmer vegetables, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
- Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning.
- Off heat and just before serving, stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.
- Good hot, cold or room temperature.
- Variations:.
- The following may be simmered with the potatoes and leeks at the start:.
- Sliced or diced carrots or turnips.
- Peeled, seeded or chopped tomatoes or strained, canned tomatoes.
- Half-cooked dried beans, peas, or lentils, including their cooking liquid.
- The following may be simmered for 10-15 minutes with the soup after it has been pureed:.
- Fresh or frozen diced cauliflower, cucumbers, broccoli, Lima beans, peas, string beans, okra or zucchini.
- Shredded lettuce, spinach, sorrel, or cabbage.
- Diced, cooked leftovers of any of the preceding vegetables.
- Tomatoes, peeled, seeded, juiced and diced.
Nutrition Facts : Calories 180.6, Fat 5.9, SaturatedFat 3.5, Cholesterol 20.6, Sodium 1785.2, Carbohydrate 29.8, Fiber 3.8, Sugar 3.5, Protein 3.7
JULIA CHILD'S PROVENçAL POTATO GRATIN
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.
Provided by Julia Moskin
Categories casseroles, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
- In a small food processor or a mortar, add the anchovies - anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
- In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
- If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
- Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 4 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 814 milligrams, Sugar 7 grams
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