ORGANIC POTATOES RECIPES

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BOULANGERE POTATOES RECIPE | JAMIE MAGAZINE POTATO RECIPES



Boulangere potatoes recipe | Jamie magazine potato recipes image

These tasty Boulangère potatoes are an easy way to jazz up your spuds and are great with roast meats

Total Time 1 hours 20 minutes

Yield 6

Number Of Ingredients 6

1.5 kg Desirée potatoes
2 onions
a few sprigs of fresh sage
400 ml organic vegetable stock
50 g Parmesan cheese
1 knob of unsalted butter

Steps:

    1. Preheat the oven to 180°C/350°F/gas 4.
    2. Peel and thinly slice the potatoes, and peel, halve and finely slice the onions. Pick the sage leaves and finely slice most of them, leaving some whole.
    3. Arrange a layer of sliced potatoes over the base of a 20cm x 30cm baking dish, followed by a layer of sliced onions, a scattering of sliced sage and a pinch of sea salt and black pepper. Keep alternating layers of potatoes and onions, lightly seasoning each layer and finishing with a layer of potatoes that slightly overlap each other.
    4. Pour over the stock, season the top layer with a little salt and pepper, then scatter over the whole sage leaves and grate over the Parmesan.
    5. Pop little dots of the butter all over the potatoes, then bake at the top of the oven for 1 hour, or until the top is golden and the potatoes are cooked through.

Nutrition Facts : Calories 269 calories, FatContent 6 g fat, SaturatedFatContent 3.4 g saturated fat, ProteinContent 9.6 g protein, CarbohydrateContent 47.4 g carbohydrate, SugarContent 6 g sugar, SodiumContent 0.6 g salt, FiberContent 4.6 g fibre

POTATOES AND CORN SOUP RECIPE | ALLRECIPES



Potatoes and Corn Soup Recipe | Allrecipes image

I made up this recipe when I had none of the ingredients I needed! Your family will love this one, and you'll be able to make something else while this is cooking. Great with breadsticks! Serve alone, with a dollop of sour cream, or some grated cheese and pepper.

Provided by Soraya Sanchez

Categories     Vegetable Soup

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 6

6 medium potatoes, peeled and cubed
6 stalks celery, chopped, leaves reserved
1 medium onion, chopped
2 cubes chicken bouillon
2 (15.25 ounce) cans whole kernel corn, drained
¼ cup chopped fresh chives

Steps:

  • In a large pot, place the potatoes, celery and leaves, and onion. Pour in enough water to cover. Bring to a boil. Remove the celery leaves, and stir in the bouillon cubes until dissolved. Mix in the corn. Reduce heat to medium-low, and cook 20 minutes, or until the potatoes are tender.
  • Mix the chives into the pot, and continue cooking 5 minutes before serving.

Nutrition Facts : Calories 222.6 calories, CarbohydrateContent 50.5 g, CholesterolContent 0.2 mg, FatContent 1.3 g, FiberContent 6.2 g, ProteinContent 6.6 g, SaturatedFatContent 0.3 g, SodiumContent 640.3 mg, SugarContent 5.6 g

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