THINLY SLICED POTATO RECIPE RECIPES

Name: Mushroom & potato soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbsp rapeseed oil; 2 large onions , halved and thinly sliced; 20g dried porcini mushrooms; 3 tsp vegetable bouillon powder; 300g chestnut mushrooms , chopped; 3 garlic cloves , finely grated; 300g potato , finely diced; 2 tsp fresh thyme; 4 carrots , finely diced; 2 tbsp chopped parsley; 8 tbsp bio yogurt; 55g walnut pieces

MUSHROOM & POTATO SOUP RECIPE | BBC GOOD FOOD

Mushroom & potato soup recipe | BBC Good Food image

Porcini mushrooms give this healthy soup a real umami flavour boost. Pour into a flask for a warming, low-calorie lunch that you can take to work

Provided by Sara Buenfeld

Categories Dinner, Lunch, Soup, Supper

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1 tbsp rapeseed oil
2 large onions , halved and thinly sliced
20g dried porcini mushrooms
3 tsp vegetable bouillon powder
300g chestnut mushrooms , chopped
3 garlic cloves , finely grated
300g potato , finely diced
2 tsp fresh thyme
4 carrots , finely diced
2 tbsp chopped parsley
8 tbsp bio yogurt
55g walnut pieces

Steps:

Heat the oil in a large pan. Tip in the onions and fry for 10 mins until golden. Meanwhile, pour 1.2 litres boiling water over the dried mushrooms and stir in the bouillon.
Add the fresh mushrooms and garlic to the pan with the potatoes, thyme and carrots, and continue to fry until the mushrooms soften and start to brown.
Pour in the dried mushrooms and stock, cover the pan and leave to simmer for 20 mins. Stir in the parsley and plenty of pepper. Ladle into bowls and serve each portion topped with 2 tbsp yogurt and a quarter of the walnuts. The rest can be chilled and reheated the next day.

Nutrition Facts : Calories 315 calories, FatContent 15 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 9 grams fiber, ProteinContent 12 grams protein, SodiumContent 0.3 milligram of sodium

CRISPY SLICED ROASTED POTATOES RECIPE | FOOD NETWORK ...

Crispy Sliced Roasted Potatoes Recipe | Food Network ... image

A healthier and simpler alternative to homemade French fries or chips, and the perfect side when there's a chicken or roast already in the oven.

Provided by Food Network Kitchen

Categories side-dish

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 1/4 pounds red-skinned potatoes
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Place a rimmed baking sheet in the center rack of the oven and preheat the oven to 425 degrees F.
Thinly slice the potatoes about 1/8-inch thick and toss with the oil, salt and pepper. Carefully spread the slices on the hot baking sheet in a single layer and roast until golden and crispy, turning with a metal spatula occasionally and spreading them out to cook evenly, 30 to 35 minutes.

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NO-FUSS POTATO SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

For a busy-day supper, my family loves to have big steaming, delicious bowls of this soup, along with fresh bread from our bread machine. —Dotty Egge, Pelican Rapids, Minnesota
From tasteofhome.com
Reviews 4.3
Total Time 07 hours 45 minutes
Category Dinner, Lunch
Calories 190 calories per serving

In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 7-8 hours or until the vegetables are tender. , Add milk and parsley. Cover and cook 30 minutes longer or until heated through. Garnish with chives if desired.

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BOULANGERE POTATOES RECIPE | JAMIE MAGAZINE POTATO RECIPES

These tasty Boulangère potatoes are an easy way to jazz up your spuds and are great with roast meats
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 269 calories per serving

1. Preheat the oven to 180°C/350°F/gas 4.
2. Peel and thinly slice the potatoes, and peel, halve and finely slice the onions. Pick the sage leaves and finely slice most of them, leaving some whole.
3. Arrange a layer of sliced potatoes over the base of a 20cm x 30cm baking dish, followed by a layer of sliced onions, a scattering of sliced sage and a pinch of sea salt and black pepper. Keep alternating layers of potatoes and onions, lightly seasoning each layer and finishing with a layer of potatoes that slightly overlap each other.
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CREAMY POTATO GRATIN RECIPE | JAMIE OLIVER RECIPES

You can never have too many spuds at Christmas! Shake things up with this indulgent gratin
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 509 calories per serving

1. I love roast potatoes and you’ll always find them on my Christmas table. But, if you’ve got a big crowd for Christmas then this gratin is an exciting and quite luxurious way of serving potatoes. You could either make them instead of, or as well as, your roast potatoes.
2. Preheat the oven to 200°C/400°F/gas 6. Butter the inside of an ovenproof dish, around 30cm x 30cm, and at least 6cm deep.
3. Pour the milk and cream into a wide pan with the bay leaves and garlic. Bring to the boil, then simmer gently for a minute or two. Remove from the heat and season with salt and pepper.
4. Add the potatoes and most of the thyme leaves and stir well. Spoon into the gratin dish and shake to even everything out. Sprinkle with the Parmesan then cover with an oiled piece of foil. Bake for 45 to 50 minutes.
5. Meanwhile, fry the bacon in a little olive oil until crispy and golden. Add the remaining thyme and stir in the chestnuts. When your gratin is ready, remove the foil and spoon the bacon and chestnut mixture over the top. Pop it back in the oven for another 10 minutes until gorgeous and crispy on top.

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MUSHROOM & POTATO SOUP RECIPE | BBC GOOD FOOD

Porcini mushrooms give this healthy soup a real umami flavour boost. Pour into a flask for a warming, low-calorie lunch that you can take to work
From bbcgoodfood.com
Total Time 45 minutes
Category Dinner, Lunch, Soup, Supper
Calories 315 calories per serving

Pour in the dried mushrooms and stock, cover the pan and leave to simmer for 20 mins. Stir in the parsley and plenty of pepper. Ladle into bowls and serve each portion topped with 2 tbsp yogurt and a quarter of the walnuts. The rest can be chilled and reheated the next day.

See details

CRISPY SLICED ROASTED POTATOES RECIPE | FOOD NETWORK ...

A healthier and simpler alternative to homemade French fries or chips, and the perfect side when there's a chicken or roast already in the oven.
From foodnetwork.com
Reviews 4.6
Total Time 40 minutes
Category side-dish

Thinly slice the potatoes about 1/8-inch thick and toss with the oil, salt and pepper. Carefully spread the slices on the hot baking sheet in a single layer and roast until golden and crispy, turning with a metal spatula occasionally and spreading them out to cook evenly, 30 to 35 minutes.

See details

NO-FUSS POTATO SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 7-8 hours or until the vegetables are tender. , Add milk and parsley. Cover and cook 30 minutes longer or until heated through. Garnish with chives if desired.

See details

MUSHROOM & POTATO SOUP RECIPE | BBC GOOD FOOD

Pour in the dried mushrooms and stock, cover the pan and leave to simmer for 20 mins. Stir in the parsley and plenty of pepper. Ladle into bowls and serve each portion topped with 2 tbsp yogurt and a quarter of the walnuts. The rest can be chilled and reheated the next day.

See details

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Thinly slice the potatoes about 1/8-inch thick and toss with the oil, salt and pepper. Carefully spread the slices on the hot baking sheet in a single layer and roast until golden and crispy, turning with a metal spatula occasionally and spreading them out to cook evenly, 30 to 35 minutes.

See details

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