Wolfermans Patrician Potatoes Recipe 55 Recipes

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CRISPY ROASTED PARMESAN POTATOES



Crispy Roasted Parmesan Potatoes image

Recipe video above. Tender potatoes with the most incredible CRISPY parmesan crust! Make these for your Sunday Roast or pass them around at a party! Serves 4 -5 as a side. Also, don't miss the Parmesan Crusted CAULIFLOWER!

Provided by Nagi

Categories     Side

Time 45m

Number Of Ingredients 10

750 g / 1.5 lb baby potatoes (, halved (about 3.5cm / 1.75", 20 - 24 potatoes))
2 tbsp olive oil (, plus more for drizzling)
1/2 cup / 50 g grated parmesan (, the sand-like type (Note 1))
1/2 tsp garlic powder ((or sub with onion powder))
1/2 tsp dried oregano or thyme
1/2 tsp paprika
1/4 tsp salt ((I use table salt, leave out to lower sodium))
1/2 tsp black pepper
3/4 cup sour cream, or sub with plain yoghurt (, or a combination of both)
1/4 cup finely chopped green onions/scallions (, plus more for garnish (or chives))

Steps:

  • Preheat oven to 200C/400F.
  • Mix Parmesan Mixture in a bowl.
  • Drizzle oil in 22 x 33cm / 9 x 13" glass baking dish (Note 2). Tilt pan to spread all over the base.
  • Use a spoon to scatter the Parmesan Mixture over the base. Spread as evenly as you can. Once sprinkled, do not touch - don't try to spread it.
  • Place potatoes cut side down, pressing firmly.
  • Optional: drizzle top of potatoes with a touch of oil or spray with oil, then sprinkle with salt.
  • Bake potatoes for 35 - 40 minutes or until they are soft and the parmesan crust is deep golden (you can check through the glass!)
  • REST for 5 minutes. Then use an egg flip to cut between every 4 or so potatoes (i.e. cutting through the parmesan crust which bonds between each potato - see video), then scoop up 4 or so potatoes and flip them upside down so the cheese side is up on a serving platter.
  • Serve with Dipping Sauce, if using, and sprinkle over extra green onions if desired. Serve as a side dish or as nibbles!

Nutrition Facts : ServingSize 153 g, Calories 219 kcal

WOLFERMANS PATRICIAN POTATOES RECIPE - (5/5)



Wolfermans Patrician Potatoes Recipe - (5/5) image

Provided by á-98782

Number Of Ingredients 6

4 cups freshly mashed potatoes (6 med. sized}
1 1/2 c. cottage cheese (drain)
1 1/2 c. ricotta cheese
3/4 c. sour cream
1 1/2 T. finely grated onion
2 1/2 t. salt 1/8 t. white pepper

Steps:

  • Cook potatoes..add no milk or butter. Add ingred. and mix. Spoon into buttered shallow bowl. Add melted butter on top and sprinkle with almonds. place under broiler . Freezes well.

PORK CHOPS, CABBAGE, POTATO CASSEROLE RECIPE - (4.2/5)



PORK CHOPS, CABBAGE, POTATO CASSEROLE Recipe - (4.2/5) image

Provided by Sube

Number Of Ingredients 10

1 1/2 lbs pork chops
1 medium onion, coarse chopped
1 teaspoon salt
pepper
1 tablespoon garlic powder...
2 tablespoons oil
1 (10 3/4 ounce) cans cream of celery soup ( don't substitute)
1 1/2 cups milk
1/2 head cabbage, sliced
3 medium potatoes, peeled and sliced

Steps:

  • Brown pork chops, onions, and seasonings in oil. Take chops out of pan and set aside. Add celery soup and milk to the same pan with the onions and simmer until heated through. Put one half of the sliced potatoes in a sprayed casserole pan. Place one half of the cabbage over potatoes. Pour one half of soup mixture over that. Repeat. Place browned pork chops on top. Cover and bake at 350°F for 1 hour or until potatoes are tender. Remove cover last 20 minutes.

POTATOES PARISIENNE



Potatoes Parisienne image

Categories     Potato     Side     Sauté     Vegetarian     Low/No Sugar     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 4

2 russet (baking) potatoes, peeled
3 tablespoons clarified butter
For the clarified butter
unsalted butter, cut into 1-inch pieces

Steps:

  • Clarify butter:
  • In a heavy saucepan melt the butter over low heat. Remove the pan from the heat, let the butter stand for 3 minutes, and skim the froth. Strain the butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, leaving the milky solids in the bottom of the pan. Pour the clarified butter into a jar or crock and store it, covered, in the refrigerator. The butter keeps, covered and chilled, indefinitely. When clarified, butter loses about one fourth of its original volume.
  • Make the potatoes:
  • Scoop out balls from the potatoes with a small melon-ball cutter and dry them well. In a heavy skillet heat the butter over moderately high heat until it is hot but not smoking and in it sauté the potatoes, shaking the skillet, until they are golden brown. Sprinkle the potatoes with salt and pepper to taste, reduce the heat to moderately low, and cook the potatoes, covered, shaking the skillet occasionally, for 12 to 15 minutes, or until they are tender.

GERMAN POTATO SALAD RECIPE - (5/5)



German Potato Salad Recipe - (5/5) image

Provided by á-3229

Number Of Ingredients 10

Ingredients
2 pounds white new potatoes, cut in half
Kosher salt
Extra-virgin olive oil
8 bacon slices, cut into lardons
1 onion, cut into 1/4-inch dice
1/2 cup chicken stock
1/4 cup apple cider vinegar
1 bunch fresh chives, finely chopped
ADD CHECKED ITEMS TO GROCERY LIST

Steps:

  • Toss the potatoes in a medium saucepan, cover generously with water and season generously with salt. Bring the pot to a boil and reduce to a simmer until the potatoes are fork tender, about 20 minutes. Drain and reserve. Coat a large straight-sided saute pan lightly with olive oil. Toss in the bacon and bring the pan to a medium heat. When the bacon is brown and crispy, toss in the onions and cook them until they are very soft and aromatic, 7 to 8 minutes. Add the stock and vinegar. Toss in the potatoes when they are still warm and cook until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Toss in the chives and serve warm or at room temperature.

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