BEST POTATOE RECIPES RECIPES

Name: Fondant Potatoes
Prep time: 10 min
Total time: 45 min
Yield: 4-6
Ingredients: 4 large russet potatoes; 1 tbsp. vegetable oil; 2 tbsp. butter, cut into cubes; 1 garlic clove, thinly sliced; 3 sprigs rosemary; Kosher salt; Freshly ground black pepper; 1 c. low-sodium chicken broth; 1 tsp. Chopped rosemary, for serving

BEST FONDANT POTATOE RECIPE - HOW TO MAKE FONDANT POTATOES

Best Fondant Potatoe Recipe - How to Make Fondant Potatoes image

These Fondant Potatoes from Delish.com perfectly melt in your mouth.

Provided by Lena Abraham

Categories side dish

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4-6

Number Of Ingredients 9

Ingredients

4 large russet potatoes
1 tbsp. vegetable oil
2 tbsp. butter, cut into cubes
1 garlic clove, thinly sliced
3 sprigs rosemary
Kosher salt
Freshly ground black pepper
1 c. low-sodium chicken broth
1 tsp. Chopped rosemary, for serving

Steps:

Preheat oven to 450° F. Peel potatoes and slice them into 2 inch thick slices. Season generously with salt and pepper. In a large skillet over medium high heat, heat vegetable oil until hot. Add potatoes flat side down into oil and cook until golden, about 5 minutes. When golden, flip potatoes and add butter, garlic and rosemary. Let other side of potatoes get golden, 5 more minutes. Add chicken stock to the skillet and place in the oven. Bake until tender, 25-30 minutes. Top with rosemary and serve.

GRILLED & ROASTED POTATOES | JAMIE OLIVER RECIPES

Grilled & roasted potatoes | Jamie Oliver recipes image

Yield 6

Number Of Ingredients 5

Ingredients

1 bunch of sage (20g)
1 ½ lemons
olive oil
1 bulb of garlic
1.5 kg potatoes

Steps:

This recipe works great as a stand-alone dish, but also as a component in Jamie’s Steak night from Together – see the full collection of menus here. ON THE DAY Pick the sage leaves into your largest roasting tray, then use a speed-peeler to strip in the lemon peel, and squeeze in the juice. Drizzle in 2 tablespoons of olive oil, add a pinch of sea salt and black pepper, then break apart the unpeeled garlic bulb into the tray. Scrub the potatoes, then cut into 1cm-thick slices. Working in batches, place on a large screaming-hot griddle pan for a couple of minutes on each side, pressing them down with a fish slice until beautifully bar-marked, and transferring to the roasting tray as you go. Toss together, then spread out in a single layer. Cover until needed. TO SERVE Preheat the oven to 200°C/400°F/gas 6. Roast the potatoes, uncovered, for 45 minutes on the top shelf, or until cooked through and lightly golden. Squeeze the soft garlic cloves out of their skins, to serve.

Nutrition Facts : Calories 239 calories, FatContent 5 g fat, SaturatedFatContent 0.8 g saturated fat, ProteinContent 5.8 g protein, CarbohydrateContent 45.2 g carbohydrate, SugarContent 1.8 g sugar, SodiumContent 0.4 g salt, FiberContent 3.2 g fibre

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BEST FONDANT POTATOE RECIPE - HOW TO MAKE FONDANT POTATOES

These Fondant Potatoes from Delish.com perfectly melt in your mouth.
From delish.com
Reviews 4.2
Total Time 45 minutes
Category side dish

Preheat oven to 450° F. Peel potatoes and slice them into 2 inch thick slices. Season generously with salt and pepper. In a large skillet over medium high heat, heat vegetable oil until hot. Add potatoes flat side down into oil and cook until golden, about 5 minutes. When golden, flip potatoes and add butter, garlic and rosemary. Let other side of potatoes get golden, 5 more minutes. Add chicken stock to the skillet and place in the oven. Bake until tender, 25-30 minutes. Top with rosemary and serve.

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GRILLED & ROASTED POTATOES | JAMIE OLIVER RECIPES

From jamieoliver.com
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 239 calories per serving

This recipe works great as a stand-alone dish, but also as a component in Jamie’s Steak night from Together – see the full collection of menus here. ON THE DAY Pick the sage leaves into your largest roasting tray, then use a speed-peeler to strip in the lemon peel, and squeeze in the juice. Drizzle in 2 tablespoons of olive oil, add a pinch of sea salt and black pepper, then break apart the unpeeled garlic bulb into the tray. Scrub the potatoes, then cut into 1cm-thick slices. Working in batches, place on a large screaming-hot griddle pan for a couple of minutes on each side, pressing them down with a fish slice until beautifully bar-marked, and transferring to the roasting tray as you go. Toss together, then spread out in a single layer. Cover until needed. TO SERVE Preheat the oven to 200°C/400°F/gas 6. Roast the potatoes, uncovered, for 45 minutes on the top shelf, or until cooked through and lightly golden. Squeeze the soft garlic cloves out of their skins, to serve.

See details

FONDANT POTATOES RECIPE - BBC GOOD FOOD

Scatter the garlic and herbs around the potatoes and season well. Carefully pour the stock around the veg, being aware of any hot butter that may splash out. Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve.

See details

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From foodnetwork.com
Reviews 4.7
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Category appetizer
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Roll out dough about 1/8-inch thick. Cut into 3-inch squares. Fill each square of dough with one teaspoon of potato and cheese filling. Fold in half and pinch ends together to seal. Drop in hot boiling water and simmer for 8 minutes. Drain and fry in butter a few minutes until heated through. Chopped onions may be added to the butter, if desired. Salt and pepper, to taste.

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