TWO-TONE POTATO WEDGES
Better than french fries, these tasty potatoes have just the right touch of garlic and Parmesan cheese. This is the only way my daughter will eat sweet potatoes, and she loves 'em!. -Marie Nicolau Schumacher, Larchmont, New York
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut each potato and the sweet potato into eight wedges; place in a large resealable plastic bag. Add the oil, salt and pepper; seal bag and shake to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. , Bake, uncovered, at 425° for 20 minutes. Turn potatoes; sprinkle with cheese and garlic. Bake 20-25 minutes longer or until golden brown.
Nutrition Facts : Calories 151 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 176mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
TWO-POTATO SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Fry the bacon in a large skillet over medium heat until crisp and browned. Transfer the bacon to a plate lined with paper towels. When cool crumble and set aside.
- Put the sweet potatoes and Yukon gold potatoes in 2 separate saucepans. Cover the potatoes with water (by 2-inches), add 1/2 teaspoon salt to each pot, and bring the pots to a boil over medium-high heat. Reduce the heat, and simmer the potatoes until they are just cooked through and tender. The sweet potatoes will cook in about 15 minutes, and the Yukon gold potatoes should be finished in about 12 minutes. Drain the potatoes, and allow them to cool.
- Combine the potatoes, scallions, celery, and serrano chiles in a large bowl. Add the mayonnaise, mustard, tarragon, salt and pepper, to taste. Toss to combine. Taste for seasoning, and add more salt or pepper, if needed. Toss the potato salad with the arugula, and serve on a large platter, garnished with the crumbled bacon.
TWO-POTATO GRATIN
This simple recipe allows the richness of potatoes and cream to shine through unadorned, and it is easily assembled. A gratin dish is not necessary; try using a cast-iron skillet. (For everything you need to know to make perfect potatoes, visit our potato guide.)
Provided by Amanda Hesser
Categories casseroles, side dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees. Butter a medium gratin dish. Line bottom with a layer of Yukon Gold potatoes. Sprinkle with a little thyme and nutmeg. Season lightly with salt and pepper, and pour over a little cream. Add a layer of sweet potato slices, and repeat with the thyme, nutmeg, salt, pepper and cream. Continue layering, ending with sweet potatoes, thyme, nutmeg, salt, pepper and cream.
- Bake in oven for 1 to 1 1/4 hours, until potatoes are tender when pierced with a fork. Cover with aluminum foil if top gets too dark.
Nutrition Facts : @context http, Calories 455, UnsaturatedFat 10 grams, Carbohydrate 41 grams, Fat 31 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 19 grams, Sodium 674 milligrams, Sugar 5 grams, TransFat 0 grams
TWO-TONE POTATO SALAD
Provided by Food Network
Time 41m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Peel the potatoes and cut into 3/4-inch dice. Place the baking potatoes in a large saucepan with 2 quarts cold, lightly salted water. Bring to a boil and cook for 4 minutes. Add the sweet potatoes and simmer until both types of potatoes are just tender, 4 to 6 minutes, 10 to 12 minutes in all. Drain the potatoes in a colander.
- Meanwhile, prepare the dressing. In a large salad bowl combine the mayonnaise and mustard and whisk until smooth. Whisk in the oil, vinegar, capers, green olives, and pepper. Stir in the drained potatoes while still hot and let cool.
- Stir in the celery, eggs, scallions, onion, and parsley. Correct the seasoning, adding salt or vinegar: the salad should be highly seasoned. Clean the edges of the bowl with a rubber spatula or a paper towel. Decorate the top of the salad with a black olive and parsley sprigs and serve at once.
TWO-TONE POTATO SALAD
From the More Vitality Cooking, 1997, this is a surprisingly different potato salad recipe! NOTE: The original recipe calls for peeling the potatoes, but since I like the skins, they're left on!
Provided by Sydney Mike
Categories Yam/Sweet Potato
Time 45m
Yield 10 cups, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Steam or boil potatoes as you normally would, whole or cut in half, until just tender when pierced with a skewer, perhaps about 20 minutes. Remember that the yams, particularly, will continue to cook after being removed from heat, so remove them while they are still fairly firm.
- Meanwhile, finely mince zest of 1 orange.
- Squeeze 1 cup of juice from the oranges & pour it into a large bowl.
- Whisk in the zest, oil, lemon juice, mustard, sugar, garlic, salt & pepper.
- Cut warm potatoes into 1 1/2" pieces, adding warm pieces to dressing as they are cut.
- Stir gently.
- Although best served at room temperature, the salad should be refrigerated, covered, at least 3 hours. Can be made the night before serving.
- Sprinkle snipped chives or chopped coriander or parsley overe salad just before serving.
- Cover & refrigerate leftovers up to 3 days.
Nutrition Facts : Calories 404.8, Fat 9.5, SaturatedFat 1.3, Sodium 243.8, Carbohydrate 76.1, Fiber 10.4, Sugar 8.3, Protein 5.9
TWO TONE POTATOES
Make and share this Two Tone Potatoes recipe from Food.com.
Provided by Lvs2Cook
Categories Yam/Sweet Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450º.
- Combine first 7 ingredients in a large zip-lock bag. Add potatoes; seal and shake to coat potatoes with spice mixture. Place potatoes on a baking sheet.
- Bake at 450º for 35 minutes or until tender.
Nutrition Facts : Calories 167.9, Fat 0.3, SaturatedFat 0.1, Sodium 500.1, Carbohydrate 39, Fiber 5, Sugar 4.9, Protein 3.4
TWO-TONE BAKED POTATOES
This came from an early addition of TOH. It is an easy do-ahead, and bake just before serving. I have found that the scooped out skins, especially the sweet potatoes, collapse and are not very appetizing looking. Lately, I have served then in narrow ramekins, and they look better on the table.
Provided by NurseJaney
Categories Potato
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Pierce russet and sweet potatoes with a fork.
- Bake at 400°F for 60-70 minutes or until tender.
- Set sweet potatoes aside.
- Cut 1/3 off top of russet potatoes, leaving skins intact.
- Place pulp in bowl, mash with butter until smooth.
- Add 1/3 cup sour cream. milk, cheese, 2 Tbsp chives, and 3/4 tsp salt and mash until creamy.
- Cut off top of each sweet potato; scoop out pulp, leaving skins intact.
- Mash pulp with remaining sour cream, chives, and salt.
- Stuff mixture into 1/2 of each potato skin.
- Spoon russet potato filling into other half.
- Place on baking sheet.
- Bake at 350F for 15-20 minutes, or until heated through.
More about "two tone potatoes recipes"
TWO-TONED SCALLOPED POTATOES RECIPE | MYRECIPES
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Total Time 1 hr 35 mins
- Peel potatoes and place them in a bowl of cold water. Using a mandoline, slice potatoes into 1/8-1/4 inch rounds. Return slices to cold water until ready to use.
- Stir together heavy cream, flour, thyme, garlic, 1/4 cup of the butter, and 1 teaspoon of the salt in a medium sauce pan over medium. Bring just to a boil; remove from heat.
- Combine pepper and remaining 1 teaspoon salt in a small bowl. Combine chopped parsley and rosemary in a second small bowl.
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Total Time 2 hrs 56 minsCalories 309 per serving
- Peel potatoes. Mash white and sweet potatoes in separate mixing bowls with electric mixer on low speed until smooth. Add 1 tablespoon margarine to each. Separate egg. Beat egg white and onion powder into white potatoes. Beat egg yolk and orange peel, if desired, into sweet potatoes. Season both mixtures with salt and pepper.
- Line a baking sheet with foil, if desired. Lightly coat pan or foil with cooking spray. Make eight 2-1/2- to 3-inch nests on foil, using about 1/4 cup of sweet-potato mixture. Spoon white potato mixture into pastry bag fitted with decorative tip. Pipe into center of nests. Loosely cover with plastic wrap; chill for 2 to 24 hours.
- To serve, melt remaining margarine; drizzle over potatoes. Bake, uncovered, in 500 degree F oven for 10 to 12 minutes or until golden. Let stand 1 to 2 minutes. Use a spatula to transfer potatoes to dinner plates. Makes 8 side-dish servings.
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