SOFT POTATOES RECIPES

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DAUPHINOISE POTATOES RECIPE | BBC GOOD FOOD



Dauphinoise potatoes recipe | BBC Good Food image

Thin slices of potato slow cooked in the oven with cream and garlic – the most decadent of side dishes

Provided by Paul Merrett

Categories     Side dish

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 5

500ml double cream
500ml milk
3 garlic cloves
8 large King Edward or Maris Piper potatoes
100g grated gruyère cheese (optional)

Steps:

  • Heat oven to 190C/170C fan/gas 5.
  • Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a simmer.
  • Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.
  • Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
  • Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.
  • Pour over the garlic infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface.
  • Scatter over 100g grated gruyère cheese, if using, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough.

Nutrition Facts : Calories 541 calories, FatContent 39 grams fat, SaturatedFatContent 22 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.35 milligram of sodium

CRUNCHY ROASTED POTATOES | VEGGIES RECIPES | WEBER BBQ



Crunchy Roasted Potatoes | Veggies Recipes | Weber BBQ image

It’s only a little extra effort to par-boil the potatoes, but it’s well worth it! These potatoes are fluffy on the inside with the perfect golden crunch on the outside.

Provided by Laura Romeo - Weber Grill Expert

Categories     Veggies

Total Time 1 hours 20 minutes

Prep Time 10 minutes

Cook Time 1 hours 10 minutes

Yield 4 servings

Number Of Ingredients 6

4 large red potatoes, peeled and quartered
4 tablespoons olive oil
2 teaspoons sea salt
1 teaspoon freshly ground pepper
2 tablespoons finely chopped fresh rosemary leaves
½ lemon, roughly cubed

Steps:

  • On a side burner or stove top bring a saucepan of water to a boil. Add the potatoes and boil until soft enough to pierce with a knife, about 20 minutes. Drain all the liquid from the saucepan.
  • Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
  • Add the olive oil, salt, pepper, rosemary and lemon cubes to the pot with the potatoes. Vigorously shake the pot to roughen the potatoes and evenly coat with the olive oil and seasonings.
  • Remove the potatoes and lemon from the saucepan and place directly onto the barbecue. Roast the potatoes over indirect medium heat for 40 to 50 minutes, with the lid closed, or until golden.
  • If desired, finish with an extra season of salt and pepper.

Nutrition Facts : Calories calories

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