BAKED CRISPY POTATO WEDGES RECIPE: HOW TO MAKE IT
French-fry fans will fall for this easy oven-baked variety and never miss the fat. Try pairing the crispy potato wedges with everything from hot dogs and hamburgers to chicken strips and fish. —Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Side Dishes
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Cut each potato into 12 wedges; place in a large bowl. Add the remaining ingredients; toss to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. , Bake at 425° for 20 minutes. Turn; bake 25-30 minutes longer or until crisp.
Nutrition Facts : Calories 134 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 74mg sodium, CarbohydrateContent 27g carbohydrate (0 sugars, FiberContent 3g fiber), ProteinContent 4g protein. Diabetic Exchanges 1-1/2 starch.
CARAMELIZED ONIONS RECIPE: HOW TO MAKE IT
These lightly golden onions have a delicate taste that complements green, beans, peas and almost any type of meat. Try them over steaks, on burgers, with pork chops and more. —Melba Lowery Rockwell, North Carolina
Provided by Taste of Home
Categories Side Dishes
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4-6 servings
Number Of Ingredients 4
Steps:
- In a large skillet, saute onions in oil over medium heat until tender, about 15 minutes. Stir in vinegar and brown sugar. Cook for 10 minutes longer or until onions are golden.
Nutrition Facts : Calories 136 calories, FatContent 9g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 5mg sodium, CarbohydrateContent 14g carbohydrate (11g sugars, FiberContent 2g fiber), ProteinContent 1g protein.
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- Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley and scallions. Serve hot.
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From jamieoliver.com
Total Time 5 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 427 calories per serving
- Remove the lamb shoulder from the fridge and allow to come up to room temperature.
- Preheat the oven at 200ºC/400ºF/gas 6.
- Pick most of the rosemary leaves into a pestle and mortar and bash with a pinch of sea salt. Peel and add 2 cloves of garlic and bash again. Muddle in the English mustard and 2 tablespoons of olive oil.
- Slash the lamb all over with a sharp knife, season with black pepper, then rub the rosemary mixture all over the lamb, making sure to get into all the nooks and crannies.
- Peel and thickly slice the onions, then place in a large deep roasting tray with the remaining rosemary and unpeeled garlic cloves. Drizzle with the balsamic vinegar and pour in 200ml of cold water.
- Place the lamb shoulder on top and roast for 20 minutes.
- Carefully remove the tray from the oven and cover tightly with a double layer of tin foil, then return to the oven, turn the heat down to 160ºC/315ºF/gas 2½, and cook for 4 hours, or until the meat pulls easily away from the bone.
- Remove the shoulder to a platter, cover loosely with the foil and leave to rest.
- Skim the fat from the tray, pick out and discard the rosemary, and squeeze the garlic cloves out of their skins.
- Place the tray on the hob over a medium heat, stir in the flour and cook for 2 minutes.
- Add 500ml of boiling water and the wine (if using), and stir well. Bring to the boil, then reduce the heat to low and simmer for 15 minutes, or until thick and glossy.
- To make the root veg mash, peel and roughly chop the carrots and peel 2 cloves of garlic. Place in a large pan of boiling salted water over a medium-high heat and cook for 5 minutes.
- Meanwhile peel and roughly chop the potatoes and parsnips, add them to the pan of boiling water with the carrots then cook for a further 15 minutes, or until tender.
- Drain in a colander and leave to steam dry. Tip back into the pan, add a lug of extra virgin olive oil, then mash with a potato masher. Season to taste.
- Shred up the lamb and serve up with the mash and onion gravy. Delicious served with steamed seasonal greens.
ROAST LAMB JOINT RECIPE | JAMIE OLIVER LAMB RECIPES
From jamieoliver.com
Total Time 5 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 427 calories per serving
- Remove the lamb shoulder from the fridge and allow to come up to room temperature.
- Preheat the oven at 200ºC/400ºF/gas 6.
- Pick most of the rosemary leaves into a pestle and mortar and bash with a pinch of sea salt. Peel and add 2 cloves of garlic and bash again. Muddle in the English mustard and 2 tablespoons of olive oil.
- Slash the lamb all over with a sharp knife, season with black pepper, then rub the rosemary mixture all over the lamb, making sure to get into all the nooks and crannies.
- Peel and thickly slice the onions, then place in a large deep roasting tray with the remaining rosemary and unpeeled garlic cloves. Drizzle with the balsamic vinegar and pour in 200ml of cold water.
- Place the lamb shoulder on top and roast for 20 minutes.
- Carefully remove the tray from the oven and cover tightly with a double layer of tin foil, then return to the oven, turn the heat down to 160ºC/315ºF/gas 2½, and cook for 4 hours, or until the meat pulls easily away from the bone.
- Remove the shoulder to a platter, cover loosely with the foil and leave to rest.
- Skim the fat from the tray, pick out and discard the rosemary, and squeeze the garlic cloves out of their skins.
- Place the tray on the hob over a medium heat, stir in the flour and cook for 2 minutes.
- Add 500ml of boiling water and the wine (if using), and stir well. Bring to the boil, then reduce the heat to low and simmer for 15 minutes, or until thick and glossy.
- To make the root veg mash, peel and roughly chop the carrots and peel 2 cloves of garlic. Place in a large pan of boiling salted water over a medium-high heat and cook for 5 minutes.
- Meanwhile peel and roughly chop the potatoes and parsnips, add them to the pan of boiling water with the carrots then cook for a further 15 minutes, or until tender.
- Drain in a colander and leave to steam dry. Tip back into the pan, add a lug of extra virgin olive oil, then mash with a potato masher. Season to taste.
- Shred up the lamb and serve up with the mash and onion gravy. Delicious served with steamed seasonal greens.
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From bbc.co.uk
Reviews 5
Cuisine French
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