POTATO ROUNDS RECIPES

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COLD-FASHIONED POTATO SALAD RECIPE | ALTON BROWN | FOOD ...



Cold-Fashioned Potato Salad Recipe | Alton Brown | Food ... image

Provided by Alton Brown

Categories     side-dish

Total Time 59 minutes

Prep Time 35 minutes

Cook Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

2 1/2 pounds red potatoes, large diced
3 tablespoons cider vinegar
3/4 cup mayonnaise (homemade if possible)
1 teaspoon mustard powder
1/4 cup chopped parsley
1 tablespoon chopped fresh tarragon
1/2 tablespoon very thinly sliced garlic
3 tablespoons fine chopped cornichons
1/2 cup small dice red onion
1/2 cup thinly sliced celery
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds or cut into large dice and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
  • In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.

SWEET POTATO BISCUITS RECIPE | SOUTHERN LIVING



Sweet Potato Biscuits Recipe | Southern Living image

Biscuits can be a finicky business. If the butter isn't cold enough and if the liquid ingredients aren't right, the biscuits will come out dense and flat. This is sadly the pitfall of many sweet potato biscuit recipes. While the sweet potato flavors these biscuits, many recipes don't account for the added moisture which weighs down the biscuit, preventing it from becoming fluffy and thick.Our recipe is different—we mix mashed sweet potato into buttermilk so it absorbs easily into the biscuit dough as it's coming together. We also freeze the biscuits once they've been cut and placed in the pan, allowing the butter in the dough to become firm again before baking. This step gives the butter the opportunity to create steam inside the dough when it's introduced to the high temperature of the oven, causing the inside of the biscuit to lift and become fluffy. A simple egg wash gives the outside of each biscuit a golden brown top while the light orange of the quick bread hints at the cooked sweet potato in the biscuit. With only a slight touch of sweet potato flavor, these biscuits are incredible when eaten with butter and honey. But don't let that suggestion limit you. We promise these biscuits are just as good served with eggs, bacon, cheese, and any other breakfast biscuit topping you can find.

Provided by Micah A Leal

Total Time 2 hours 10 minutes

Number Of Ingredients 9

2 1/4 cups all-purpose flour
3 1/2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into 1/2 inch cubes
3/4 cup buttermilk
3/4 cup mashed sweet potato*
1 egg yolk
1 teaspoon water

Steps:

  • In a mixing bowl, stir together flour, baking powder, sugar, and salt until well combined. Using a pastry cutter or your hands, cut butter into flour until only a few pea-size pieces remain. In a separate bowl, stir together buttermilk and sweet potato until homogenous. Add to dry ingredients and use a spoon to mix ingredients together until a shaggy dough forms. Flour your hands and press the dough together until all of the dry ingredients in the bowl are incorporated into 1 large dough mass.
  • Line a 9-inch round metal cake pan with parchment paper and grease with cooking spray. Transfer dough to a well-floured surface. Press the dough down and use a rolling pin to roll the dough out to a 3/4-inch thick disc. Using a 3-inch round cutter, cut out 1 biscuit from the dough and place it in the center of the prepared cake pan. Cut out 4 more biscuit rounds from the dough and place them around the perimeter of the cake pan, allowing them to touch each other and the center biscuit. Reroll the dough scraps to 3/4-inch thickness, and cut out remaining 2 biscuits. Fit them snuggly in the cake pan so all of the biscuits are touching (6 biscuits should be surrounding the biscuit in the center). Transfer to the freezer for at least 1 hour.
  • Preheat oven to 350°F. Whisk together the egg yolk and water. Brush the surface of each biscuit evenly with egg wash. Bake until the tops have become golden brown and the biscuits have baked all the way through, 40 to 45 minutes.

More about "potato rounds recipes"

SCALLOPED POTATO GRATIN RECIPE - NYT COOKING
Is there anything better than a molten, golden-topped potato gratin? I don’t think so, either. This one stays fairly classic — scented with sage, garlic and nutmeg, then showered with lots of nutty Gruyère. My tweak is in form rather than flavor. Instead of piling the potatoes an inch or two deep in a gratin dish, I shingle the slices in a shallow sheet pan. It gives the whole thing a more elegant look, and you get maximum browning and crunch on top. There’s less of the gooey center, but what it loses in ooze it makes up for in increased surface area for the crisp-edged baked cheese.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Cuisine french
  • Arrange one layer of potatoes on the buttered baking sheet, slightly overlapping the slices. Sprinkle with 3/4 teaspoon of the salt, add pepper to taste, then pour half the egg mixture over the potatoes. Top with 1/2 cup cheese. Repeat the layers of potato, seasoning and egg mixture. Top with the remaining 1 3/4 cups cheese. Cover the baking sheet with the foil (buttered-side down) and bake for 20 minutes. Remove the foil and bake until the potatoes and cheese are browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.
See details


COLD-FASHIONED POTATO SALAD RECIPE | ALTON BROWN | FOOD ...
From foodnetwork.com
Reviews 4.6
Total Time 59 minutes
Category side-dish
Cuisine american
  • In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.
See details


SWEET POTATO BISCUITS RECIPE | SOUTHERN LIVING
Biscuits can be a finicky business. If the butter isn't cold enough and if the liquid ingredients aren't right, the biscuits will come out dense and flat. This is sadly the pitfall of many sweet potato biscuit recipes. While the sweet potato flavors these biscuits, many recipes don't account for the added moisture which weighs down the biscuit, preventing it from becoming fluffy and thick.Our recipe is different—we mix mashed sweet potato into buttermilk so it absorbs easily into the biscuit dough as it's coming together. We also freeze the biscuits once they've been cut and placed in the pan, allowing the butter in the dough to become firm again before baking. This step gives the butter the opportunity to create steam inside the dough when it's introduced to the high temperature of the oven, causing the inside of the biscuit to lift and become fluffy. A simple egg wash gives the outside of each biscuit a golden brown top while the light orange of the quick bread hints at the cooked sweet potato in the biscuit. With only a slight touch of sweet potato flavor, these biscuits are incredible when eaten with butter and honey. But don't let that suggestion limit you. We promise these biscuits are just as good served with eggs, bacon, cheese, and any other breakfast biscuit topping you can find.
From southernliving.com
Reviews 4.5
Total Time 2 hours 10 minutes
  • Preheat oven to 350°F. Whisk together the egg yolk and water. Brush the surface of each biscuit evenly with egg wash. Bake until the tops have become golden brown and the biscuits have baked all the way through, 40 to 45 minutes.
See details


SCALLOPED POTATO GRATIN RECIPE - NYT COOKING
Is there anything better than a molten, golden-topped potato gratin? I don’t think so, either. This one stays fairly classic — scented with sage, garlic and nutmeg, then showered with lots of nutty Gruyère. My tweak is in form rather than flavor. Instead of piling the potatoes an inch or two deep in a gratin dish, I shingle the slices in a shallow sheet pan. It gives the whole thing a more elegant look, and you get maximum browning and crunch on top. There’s less of the gooey center, but what it loses in ooze it makes up for in increased surface area for the crisp-edged baked cheese.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Cuisine french
  • Arrange one layer of potatoes on the buttered baking sheet, slightly overlapping the slices. Sprinkle with 3/4 teaspoon of the salt, add pepper to taste, then pour half the egg mixture over the potatoes. Top with 1/2 cup cheese. Repeat the layers of potato, seasoning and egg mixture. Top with the remaining 1 3/4 cups cheese. Cover the baking sheet with the foil (buttered-side down) and bake for 20 minutes. Remove the foil and bake until the potatoes and cheese are browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.
See details


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ADDICTIVE ROASTED SWEET POTATO ROUNDS WITH 10 IRRESISTIBLE ...
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