POTATOE PEELER RECIPES
ROASTED POTATO PEELS RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by Ree Drummond : Food Network
Total Time 25 minutes
Cook Time 5 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with a layer of paper towels.
- Drain the peels and tip onto the paper towel-lined baking sheet. Dry the peels thoroughly, then discard the paper towels. Pour over the butter, oil, kosher salt, pepper, paprika and oregano and toss.
- Roast, stirring once, until crisp and golden, about 20 minutes. Tip the peels into a serving dish, sprinkle over the chives and sea salt and toss.
CURLY POTATOES RECIPE - FOOD.COM
Make and share this Curly Potatoes recipe from Food.com.
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400.
- Using an Apple/Peeler/Corer/Slicer, core and slice potatoes to create long spirals.
- Slice “cores” into ¼” rounds.
- Place potatoes in a shallow baking dish that has been lightly sprayed.
- Melt butter with garlic.
- Drizzle mixture over potatoes.
- Sprinkle with what ever seasonings you like.
- Examples: grated Parmesan cheese, and finely chopped green onions or garlic salt and pepper or even some of Emeril’s essence.
- I double this recipe for my family.
- Bake for 40 to 45 minutes.
- Potatoes should be tender and slightly crisp.
Nutrition Facts : Calories 266.9, FatContent 11.7, SaturatedFatContent 7.3, CholesterolContent 30.5, SodiumContent 94.6, CarbohydrateContent 37.5, FiberContent 4.7, SugarContent 1.7, ProteinContent 4.5
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- Preheat the oven to 400°F (200°C). Heat the half & half, thyme, and salt in a small pan over medium-low heat until it comes to a simmer. Remove from the heat and let the cream steep with the thyme until ready to use. Brush the butter and garlic over the bottom and sides of the 2-qt. (2-L) Enameled Cast Iron Baker.Thinly slice the potatoes on the #2 setting of the Simple Slicer. Layer the potatoes in the baker, remove the thyme from the half & half, and pour over the potatoes.Cover the baker with foil and place on a sheet pan (see cook’s tip). Bake for 40 minutes. Remove the foil and top with the Parmesan. Bake, uncovered, until the cheese is lightly browned and the potatoes are tender when pierced with a paring knife, about 15–20 minutes. Let the potatoes cool for at least 10 minutes before serving.
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