CRISPY POTATO STICKS RECIPES

Name: Broccoli Cheese Casserole with Crispy Fried Onions
Prep time: 10 min
Cook time: 40 min
Yield: 16
Cuisine: American,
Ingredients: 1; 2 cans (10 1/2 ounces each) condensed cream of mushroom soup; 1 cup milk; 1/2 tsp black pepper ground; 2 pounds broccoli florets cooked until tender-crisp and drained well; 2 cups shredded Cheddar cheese divided; 1 container (6 oz) Original Crispy Fried Onions divided

BROCCOLI CHEESE CASSEROLE WITH CRISPY FRIED ONIONS | FRENCH'S

Broccoli Cheese Casserole with Crispy Fried Onions | French's image

Love green bean casserole? Try this easy variation, swapping beans for broccoli. It’s loaded with creamy, cheesy goodness, and topped with the tasty crunch of French’s® Fried Onions.Try our traditionalgreen bean casserole recipe made with the same delicious crunch of French’s Fried Onions for your next large gathering.

Provided by French's

Prep Time 10 minutes

Cook Time 40 minutes

Yield 16

Number Of Ingredients 7

Ingredients

1
2 cans (10 1/2 ounces each) condensed cream of mushroom soup
1 cup milk
1/2 tsp black pepper ground
2 pounds broccoli florets cooked until tender-crisp and drained well
2 cups shredded Cheddar cheese divided
1 container (6 oz) Original Crispy Fried Onions divided

Steps:

Preheat oven to 350°F. Mix soup, milk and black pepper in large bowl. Add broccoli, 1 cup of the cheese and 1 cup of the Crispy Fried Onions. Toss gently to coat.
Spoon mixture into lightly greased 13x9-inch baking dish. Cover with foil.
Bake 30 minutes. Remove foil and stir well. Sprinkle with remaining cheese and Crispy Fried Onions. Bake, uncovered, 5 to 10 minutes longer or until cheese is bubbly and Onions are golden brown.

Nutrition Facts : Calories 76 Calories

OUR FAVORITE CRISPY ROASTED POTATOES - INSPIRED TASTE

Our Favorite Crispy Roasted Potatoes - Inspired Taste image

This simple recipe is our favorite way to make roasted potatoes. The ingredient list is extra short, there’s minimal prep time, and the potatoes turn out perfectly golden brown on the outside and fluffy on the inside. Feel free to add your own spin with different spices, but trust me, the recipe as written is crave-worthy.

Provided by Adam and Joanne Gallagher

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds Yukon Gold or baby potatoes
1 1/2 tablespoons neutral oil like grape seed oil, vegetable oil or avocado oil
3/4 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon smoked paprika, see notes
Fresh herbs like chopped chives, parsley or mint for serving

Steps:

Heat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper or a silicone baking mat.
Chop the potatoes into 1-inch chunks, and then add to a medium bowl along with the oil, salt, pepper and smoked paprika. Toss well, and then tumble the seasoned potatoes onto the prepared baking sheet. Spread the potatoes out into one layer.
Roast the potatoes until golden brown on the outside and tender on the inside, 25 to 35 minutes. After 20 minutes, check the potatoes and use a flat spatula to stir them for the most even browning.
Scatter fresh herbs over the warm potatoes and serve.

Nutrition Facts : ServingSize 1/4 of the recipe, Calories 163, FatContent 5.4g, SaturatedFatContent 0.8g, CholesterolContent 0mg, SodiumContent 463.3mg, CarbohydrateContent 26.9g, FiberContent 4.2g, SugarContent 2g, ProteinContent 2.9g

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Total Time 6 hours 30 minutes
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11. Use a little reserved lamb fat to grease the inside of a large pie dish (25cm x 30cm), then pick and tear over the rosemary leaves and sprinkle with half the breadcrumbs – they’ll stick to the fat and add an incredible crunch.
12. A handful at a time, press the cooled mash into the dish, covering the bottom and sides with a 1cm-thick layer. Spoon in the filling and a couple of spoonfuls of gravy, smooth out, then top with the remaining mash, pat it flat, scuff it up with a fork and pinch it at the edges.
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14. Warm your gravy through (reducing if desired), then serve the pie with loads of seasonal greens or peas and lots of condiments.

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