POTATO CUBES RECIPES

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CRISPY POTATO CUBES RECIPE: HOW TO MAKE IT



Crispy Potato Cubes Recipe: How to Make It image

“My mother used to serve these savory herb potatoes when I was growing up, and she included the recipe in a cookbook she made for me when I got married,” writes Jenelle Piepmeier of Severna Park, Maryland. “They fill the kitchen with a heavenly aroma.”

Provided by Taste of Home

Categories     Side Dishes

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 servings.

Number Of Ingredients 9

1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/8 teaspoon pepper
5 medium potatoes, peeled and cut into 1-inch cubes
1/4 cup butter, melted
1 garlic clove, minced
1 bay leaf

Steps:

  • In a large resealable plastic bag, combine the flour, salt, thyme, marjoram and pepper. Add potatoes; seal bag and shake to coat. Pour butter into a 13-in. x 9-in. baking dish; stir in the garlic. Add potatoes and bay leaf. , Cover and bake at 450° for 20 minutes. Uncover and stir; bake 15-20 minutes longer or until potatoes are lightly browned and tender. Discard bay leaf.

Nutrition Facts : Calories 295 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 564mg sodium, CarbohydrateContent 45g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 5g protein.

LEEK & POTATO SOUP RECIPE | JAMIE OLIVER RECIPES



Leek & potato soup recipe | Jamie Oliver recipes image

This super-simple classic leek and potato soup is satisfying and nutritious, too.

Total Time 35 minutes

Yield 6

Number Of Ingredients 8

2 carrots
2 sticks of celery
2 medium onions
2 cloves of garlic
400 g leeks
400 g potatoes
olive oil
2 organic chicken or vegetable stock cubes

Steps:

    1. Trim, peel and roughly slice the carrots and celery. Peel and roughly chop the onions. Peel and finely slice the garlic.
    2. Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices.
    3. Heat 2 tablespoons of oil in a large pan on a high heat, add all the chopped and sliced ingredients and cook with the lid ajar for 10 minutes, or until softened, stirring regularly.
    4. Meanwhile, peel the potatoes and cut them into 1cm cubes.
    5. Put the stock cubes into a jug or pan, pour in 1.8 litres of boiling water and stir to dissolve, then pour into the veg pan.
    6. Add the potatoes. Bring to the boil, then reduce the heat to low and simmer for 10 minutes with the lid on, then remove from the heat.
    7. Season to taste with sea salt and black pepper, then either serve like this or pulse until smooth using a stick blender or liquidizer.

Nutrition Facts : Calories 139 calories, FatContent 5.4 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 3.9 g protein, CarbohydrateContent 21.1 g carbohydrate, SugarContent 7.8 g sugar, SodiumContent 1.2 g salt, FiberContent 4.1 g fibre

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