COOKING DICED POTATOES IN OVEN RECIPES
OVEN FRIED POTATOES I RECIPE | ALLRECIPES
Crispy, rich red potatoes roasted with onion and bacon. These are really yummy, and great with steak...don't skimp on the butter.
Provided by JSCHAUFE
Categories Potato Side Dishes
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch casserole dish.
- Place potatoes in an even layer in greased dish. Sprinkle onion and bacon over potatoes, then dot with butter. Cover dish with foil.
- Bake in preheated oven for 45 minutes. Remove foil and stir potatoes. Turn oven to broiler setting and allow potatoes to brown for approximately 5 minutes, until crispy. You may need to stir every minute or so to achieve even browning. Serve immediately.
Nutrition Facts : Calories 544.6 calories, CarbohydrateContent 62 g, CholesterolContent 59.7 mg, FatContent 28.4 g, FiberContent 5.9 g, ProteinContent 10.7 g, SaturatedFatContent 14 g, SodiumContent 367.4 mg, SugarContent 5.6 g
WINTER VEGETABLE SOUP WITH TURNIPS, CARROTS, POTATOES AND ...
I use the food mill instead of a blender — immersion or regular — because I love the texture of the soup when it’s put through the mill’s coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on. But you can use a blender to purée the soup. The texture will be coarsest — which is what you want — if you use an immersion blender.
Provided by Martha Rose Shulman
Total Time 1 hours
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large soup pot or Dutch oven, combine the leeks, garlic, carrots, celery, turnips, potatoes, bouquet garni, 1 1/2 quarts water, 2 to 3 teaspoons salt, and pepper to taste. Bring to a boil, reduce heat, cover and simmer 40 to 45 minutes, until the vegetables are very soft.
- Pass the soup through the coarse blade of a food mill (or purée using a blender or an immersion blender).
- Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon.
Nutrition Facts : @context http//schema.org, Calories 136, UnsaturatedFatContent 1 gram, CarbohydrateContent 27 grams, FatContent 2 grams, FiberContent 4 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 657 milligrams, SugarContent 6 grams
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