BAKING POTATO RECIPE IDEAS RECIPES

Name: Perfect Baked Sweet Potato
Prep time: 5 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 4 sweet potatoes, scrubbed clean; 4 tbsp. butter; Kosher salt; Freshly ground black pepper

BEST BAKED SWEET POTATO RECIPE - HOW TO BAKE ... - DELISH

Best Baked Sweet Potato Recipe - How to Bake ... - Delish image

Baking sweet potatoes whole in the oven is arguably the easiest way to prepare them (if you're really pressed for time, you can always microwave your sweet potato). This perfect baked sweet potato recipe makes them a perfect base for all types of toppings.

Provided by Lindsay Funston

Categories gluten-free low-cost nut-free vegetarian autumn weeknight meals winter baking dinner roasted side dish

Total Time 55 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 4

Ingredients

4 sweet potatoes, scrubbed clean
4 tbsp. butter
Kosher salt
Freshly ground black pepper

Steps:

Preheat oven to 425º. On a baking sheet lined with aluminum foil, prick sweet potatoes all over with a fork.
Bake until tender, 45 to 50 minutes.
Let cool, then split the tops open with a knife and top with a pat of butter.
Season with salt and pepper before serving.

CRISPY POTATO WEDGES RECIPE | JAMIE OLIVER POTATO RECIPES

Crispy potato wedges recipe | Jamie Oliver potato recipes image

These chunky, peppery golden potato wedges are always a winner at parties and barbecues

Total Time 45 minutes

Yield 4

Number Of Ingredients 4

Ingredients

sea salt
freshly ground black pepper
600 g baking potatoes
olive oil

Steps:

1. To prepare and cook your potato wedges: Preheat your oven to 200˚C/400˚F/gas 6. Put a large pan of salted water on to boil.
2. Scrub the potatoes clean and get rid of any gnarly bits. Cut the potatoes into chunky wedges. Add to the pan of boiling water and parboil for 8 minutes. Drain in a colander and leave to steam dry for a couple of minutes.
3. Transfer to a roasting tray and add a good lug of olive oil and a pinch of salt and pepper. Toss together so all the wedges are coated in the oil then spread out in one layer. Cook in the hot oven for 30 minutes until golden, crisp and cooked through. Delicious served with steak or chicken.

Nutrition Facts : Calories 157 calories, FatContent 5.3 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 3.2 g protein, CarbohydrateContent 25.8 g carbohydrate, SugarContent 0.9 g sugar, SodiumContent 0.6 g salt, FiberContent 2 g fibre

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1. Use potatoes of a fairly even size, as you’re going to cook them whole. Cook in a large pan of boiling salted water for 20 to 25 minutes, or until tender.
2. Drain and leave until cool enough to handle, then remove the skins.
3. Mash the potatoes using a potato ricer or masher on to a large clean board.
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5. Knead on a flour-dusted surface for a few minutes until pliable, then divide into 4 equal pieces and roll each into a sausage about 2cm thick.
6. Slice into 3cm lengths – this is your basic gnocchi. Now you can gently roll each piece down a butter pat, the back of a fork or a fine grater to add grooves, which will help your sauce to stick, or simply roll into balls.
7. Nonna Teresa cooked her gnocchi 2 portions at a time, as it’s so quick, and it also means they’re less likely to break up. Cook in a pan of boiling salted water for 2 to 3 minutes – as soon as they come up to the surface they’re ready.
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Baking sweet potatoes whole in the oven is arguably the easiest way to prepare them (if you're really pressed for time, you can always microwave your sweet potato). This perfect baked sweet potato recipe makes them a perfect base for all types of toppings.
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Cuisine American

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These chunky, peppery golden potato wedges are always a winner at parties and barbecues
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Calories 157 calories per serving

1. To prepare and cook your potato wedges: Preheat your oven to 200˚C/400˚F/gas 6. Put a large pan of salted water on to boil.
2. Scrub the potatoes clean and get rid of any gnarly bits. Cut the potatoes into chunky wedges. Add to the pan of boiling water and parboil for 8 minutes. Drain in a colander and leave to steam dry for a couple of minutes.
3. Transfer to a roasting tray and add a good lug of olive oil and a pinch of salt and pepper. Toss together so all the wedges are coated in the oil then spread out in one layer. Cook in the hot oven for 30 minutes until golden, crisp and cooked through. Delicious served with steak or chicken.

See details

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Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.

See details

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1. Use potatoes of a fairly even size, as you’re going to cook them whole. Cook in a large pan of boiling salted water for 20 to 25 minutes, or until tender.
2. Drain and leave until cool enough to handle, then remove the skins.
3. Mash the potatoes using a potato ricer or masher on to a large clean board.
4. Sprinkle over the flour, finely grate over half the nutmeg, season well with sea salt and black pepper, then scrunch and push the mixture together with clean hands. Depending on the potatoes, you may need to add a little more flour – use your common sense.
5. Knead on a flour-dusted surface for a few minutes until pliable, then divide into 4 equal pieces and roll each into a sausage about 2cm thick.
6. Slice into 3cm lengths – this is your basic gnocchi. Now you can gently roll each piece down a butter pat, the back of a fork or a fine grater to add grooves, which will help your sauce to stick, or simply roll into balls.
7. Nonna Teresa cooked her gnocchi 2 portions at a time, as it’s so quick, and it also means they’re less likely to break up. Cook in a pan of boiling salted water for 2 to 3 minutes – as soon as they come up to the surface they’re ready.
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See details

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