POTATO SEASONING SET RECIPES

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HERBED POTATO STACKS RECIPE | SOUTHERN LIVING



Herbed Potato Stacks Recipe | Southern Living image

These Herbed Potato Stacks completely transform the humble potato into an elegant side dish that will impress any holiday dinner guests.

Provided by Robby Melvin

Total Time 1 hours 10 minutes

Yield Serves 6

Number Of Ingredients 8

4 large russet potatoes (about 2 3/4 lb.), peeled
3 tablespoons unsalted butter, melted
2 tablespoons olive oil
1 teaspoon chopped fresh thyme, plus whole sprigs for garnish (optional)
1 teaspoon chopped fresh rosemary
1?½ teaspoons kosher salt
½ teaspoon black pepper
Flaky sea salt (such as Maldon)

Steps:

  • Preheat oven to 375°F. Coat a 12-cup muffin pan with cooking spray. Cut potatoes into 1/16-inch-thick slices using a mandoline or sharp knife.
  • Whisk together butter, olive oil, chopped thyme, chopped rosemary, kosher salt, and pepper in a large bowl. Add potato slices, and toss until evenly coated.
  • Working quickly, layer potato slices into stacks in muffin cups, filling each cup to the top. Bake in preheated oven until edges and tops are golden brown and centers are tender, 45 to 55 minutes. Remove from oven, and let potato stacks stand in pan 3 to 5 minutes. Carefully remove potato stacks from pan; sprinkle with sea salt, and, if desired, garnish with thyme sprigs. Serve immediately.

KOREAN TORNADO POTATOES RECIPE BY TASTY



Korean Tornado Potatoes Recipe by Tasty image

Here's what you need: grated parmesan cheese, korean red pepper, sugar, korean ramen seasoning, yukon gold potatoes, canola oil, salt, long wooden skewer

Provided by Kiano Moju

Yield 4 servings

Number Of Ingredients 8

½ cup grated parmesan cheese
1 teaspoon korean red pepper
1 tablespoon sugar
1 packet korean ramen seasoning
4 yukon gold potatoes
canola oil, for frying
salt, to taste
long wooden skewer

Steps:

  • In a small bowl, mix together the Parmesan cheese, Korean red pepper, sugar, and ramen seasoning.
  • Cut the potatoes into ribboned curls using the ribbon blade on a spiralizer. If you don’t have a spiralizer, insert a skewer into each potato and, working in a spiral motion, cut in the opposite direction you are turning the skewered potato, making a thin, even spiral all the way down the potato. A spiralizer is recommended.
  • Gather the potato curls together, then wrap each curl around a wooden skewer, spacing out the potato evenly. Set aside to dry for 5 minutes.
  • Heat the canola oil in a deep pot until it reaches 350ºF (180ºC).
  • Fry the potatoes until golden brown, 3-5 minutes, then drain on a paper towel-lined baking sheet.
  • While the tornado potatoes are still hot, season with salt and sprinkle with the cheese mixture.
  • Enjoy!

Nutrition Facts : Calories 328 calories, CarbohydrateContent 42 grams, FatContent 13 grams, FiberContent 3 grams, ProteinContent 9 grams, SugarContent 4 grams

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HERB & GARLIC ROASTED POTATOES RECIPE | MCCORMICK
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