COOKING POTATO IN OVEN RECIPES

SWEET POTATO FRIES RECIPE - NYT COOKING

Sweet Potato Fries Recipe - NYT Cooking image

These addictive seasoned "fries" from Mark Bittman are actually baked, but we promise you won't miss the grease. The spice mix – garlic powder, paprika, salt and black pepper – can be used on regular potatoes as well (you'll just need to increase the baking time a bit).

Provided by Mark Bittman

Total Time 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

2 pounds sweet potatoes, peeled
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

Heat the oven to 400.
Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long, and toss them with the oil.
Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets.
Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.

Nutrition Facts : @context http//schema.org, Calories 173, UnsaturatedFatContent 4 grams, CarbohydrateContent 31 grams, FatContent 5 grams, FiberContent 5 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 365 milligrams, SugarContent 6 grams

POTATO AND LEEK GRATIN RECIPE - COOKING LIGHT

Potato and Leek Gratin Recipe - Cooking Light image

A mandoline will slice the potatoes quickly and to the exact same thickness, though a sharp knife will also work. Instead of burying the potatoes and leeks in cream, a drizzle of milk is added to every layer of the gratin; the potatoes get wonderfully crisp and tender, and the cheeses form a melty, golden crust. The result is a rich, rustic potato side with contrasting flavors and textures—a bit of crunch to round out the stuffing, sauces, and mashes on the plate. Reheat leftovers in the oven until crisped and warmed through, and then serve with eggs and a side of fruit for breakfast.

Provided by Jiselle Basile

Total Time 45 minutes

Yield Serves 10 (serving size: 1 wedge)

Number Of Ingredients 9

Ingredients

2 1/2 cups whole milk
1 1/2 pounds Yukon Gold potatoes, peeled and very thinly sliced
2 garlic cloves, smashed
1 tablespoon unsalted butter
1 large leek, trimmed, halved lengthwise, and sliced (about 2 cups)
1 teaspoon kosher salt, divided
2 ounces Gruyère cheese, shredded (about 1/2 cup)
1 ounce Parmesan cheese, grated (about 1/4 cup)
1/2 teaspoon freshly ground black pepper

Steps:

Preheat oven to 375°F. Combine milk, potatoes, and garlic in a large saucepan; bring to a boil. Reduce heat and simmer 5 minutes or until potatoes are almost tender. Drain in a colander over a bowl, reserving 1/2 cup milk mixture. Melt butter in a 10-inch cast-iron skillet over medium heat. Add leek; cook 8 minutes or until tender, stirring occasionally. Remove pan from heat; place leek mixture in a bowl. Arrange half of potato slices in a single layer in bottom of skillet or a gratin dish; top evenly with half of leek mixture. Sprinkle with 1/2 teaspoon salt and 1/4 cup Gruyère cheese. Repeat layers with remaining half of potatoes, remaining half of leek mixture, remaining 1/2 teaspoon salt, and remaining 1/4 cup Gruyère. Drizzle with reserved 1/2 cup milk mixture; sprinkle with Parmesan. Cover pan with foil; bake at 375°F for 25 minutes or until cheese melts. Remove foil from pan. Turn on broiler (do not remove pan from oven). Broil 5 minutes or until bubbly and golden brown. Remove pan from oven, and sprinkle with pepper; cool. Cut into 10 wedges.

Nutrition Facts : Calories 134, CarbohydrateContent 16 g, CholesterolContent 18 mg, FatContent 5.8 g, FiberContent 2 g, ProteinContent 6 g, SaturatedFatContent 3.4 g, SodiumContent 312 mg, SugarContent 4 g

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