FRIED CHEESY POTATOES RECIPES

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MADUROS (FRIED SWEET PLANTAINS) RECIPE - NYT COOKING



Maduros (Fried Sweet Plantains) Recipe - NYT Cooking image

Tender in the middle and crisp at the edges, maduros, or sweet fried plantains, are served as a side dish throughout the Caribbean and Latin America. Plantains change color as they ripen: They are firm when green and unripe, then soften as they turn yellow, and eventually, black. Like bananas, plantains develop more sugar as time passes. For the sweetest maduros, use blackened plantains — they have the most sugar, and will yield a more caramelized result. If you can only find yellow ones at the store, buy them in advance and be prepared to wait over a week for them to fully ripen. They’re worth it.

Provided by Kiera Wright-Ruiz

Total Time 10 minutes

Yield 4 servings

Number Of Ingredients 2

2 very ripe, blackened plantains (about 6 ounces each)
Neutral oil, such as vegetable or canola oil, for frying

Steps:

  • Use a paring knife to cut a slit along the length of the plantains, carefully avoiding cutting into the flesh. Remove peels and discard. Slice plantains at an angle crosswise into 1/2-inch-thick pieces (about 12 pieces per plantain).
  • In a large skillet, heat about 1/8 inch vegetable oil over medium-high. When the oil shimmers, add half the sliced plantains and fry until golden brown, turning once, 2 to 3 minutes per side. The plantains should be caramelized and slightly crisp at the edges but still tender in the middle.
  • Using a slotted spoon, transfer maduros to a paper towel-lined plate to drain. Repeat with remaining sliced plantains. Serve immediately.

CHEESY AU GRATIN POTATOES RECIPE | REE DRUMMOND - FOOD NETWORK



Cheesy Au Gratin Potatoes Recipe | Ree Drummond - Food Network image

Ree Drummond's Cheesy Au Gratin Potatoes recipe is a super simple (and even cheesier!) hands-off side everyone will love. She dices potatoes for this version rather than thinly slicing for an easy take on this classic dish.

Provided by Ree Drummond : Food Network

Categories     side-dish

Total Time 1 hours 20 minutes

Cook Time 25 minutes

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons softened salted butter
8 large russet potatoes, cleaned 
3 cups heavy cream 
1 cup whole milk 
1/4 cup all-purpose flour 
2 teaspoons kosher salt 
1/2 teaspoon freshly ground black pepper 
1 1/2 cups grated fontina cheese
6 ounces queso blanco, grated 
1 1/2 cups grated white Cheddar 
2 tablespoons sliced fresh chives 

Steps:

  • Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish with the butter.
  • Dice the potatoes and place in the prepared baking dish.
  • Combine the cream and milk in a bowl. Add the flour, salt and pepper. Whisk together until the flour is incorporated. Pour the cream mixture over the top of the potatoes.
  • Cover with foil and bake for 20 minutes. Uncover and top with the cheeses. Bake for an additional 30 minutes. Remove from the oven and allow to sit for 5 minutes. Sprinkle over the chives and serve.

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MADUROS (FRIED SWEET PLANTAINS) RECIPE - NYT COOKING
Tender in the middle and crisp at the edges, maduros, or sweet fried plantains, are served as a side dish throughout the Caribbean and Latin America. Plantains change color as they ripen: They are firm when green and unripe, then soften as they turn yellow, and eventually, black. Like bananas, plantains develop more sugar as time passes. For the sweetest maduros, use blackened plantains — they have the most sugar, and will yield a more caramelized result. If you can only find yellow ones at the store, buy them in advance and be prepared to wait over a week for them to fully ripen. They’re worth it.
From cooking.nytimes.com
Reviews 4
Total Time 10 minutes
Cuisine caribbean, latin american
  • Using a slotted spoon, transfer maduros to a paper towel-lined plate to drain. Repeat with remaining sliced plantains. Serve immediately.
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