Best Bistro Potatoes Sauteed With Garlic Walnut Oil Recipes

BISTRO POTATOES SAUTEED WITH GARLIC & WALNUT OIL

Bistro Potatoes Sauteed With Garlic & Walnut Oil image

This is a simple yet impressive recipe from Patricia Wells's fabulous cookbook, "Bistro Cooking". This is a very easy dish to throw together while you are preparing the rest of the meal. Pairs very nicely with fish and meat, or, for a lighter meal, a simple salad. If you don't have walnut oil, use very high quality extra-virgin olive oil.

Provided by blucoat

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup walnut oil (60 ml) or 1/4 cup extra virgin olive oil
2 lbs firm smooth-skinned small potatoes (1 kg)
1 pinch freshly grated nutmeg
salt & freshly ground black pepper
4 garlic cloves, finely minced
1 bunch parsley, minced
1 bunch chives, minced

Steps:

Peel (or, if the skin is thin, leave the peel on) and thinly slice potatoes. Wrap in a thick towel to absorb any liquid.
In a large skillet, heat the oil over medium-high heat until hot but not smoking. Add the potatoes and sauté, shaking the pan from time to time until the potatoes are thoroughly cooked and browned on both sides, about 20 minutes. Season with nutmeg, salt and pepper to taste as the potatoes are being tossed.
To serve, sprinkle on the garlic, parsley, and chives, and toss to blend.

Nutrition Facts : Calories 284.9, Fat 13.9, SaturatedFat 1.3, Sodium 15.5, Carbohydrate 36.8, Fiber 5.6, Sugar 2.7, Protein 4.1

SAUTEED GARLIC POTATOES

Sauteed Garlic Potatoes image

Garlic cloves are sauteed whole with the potatoes. Then they are removed, mashed with lemon juice and added back to the pan. Be sure to use a nonstick skillet.

Provided by Lorac

Categories Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs boiling potatoes, peeled and cut into 1 inch pieces
3 tablespoons olive oil
6 cloves garlic, unpeeled
1 tablespoon lemon juice
salt & freshly ground black pepper
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley

Steps:

Heat oil in a large non stick frying pan.
Add potatoes and saute over medium heat until golden brown, about 10 minutes.
Add garlic cloves, cover, reduce heat to low, stirring occasionally until potatoes are tender, about 15-20 minutes.
Remove garlic, peel, place in a small bowl and crush.
Stir in lemon juice, add to potatoes, season with salt and pepper and cook until heated through.
Spoon into a serving dish and top with chives and parsley.

BISTRO POTATO SALAD

Bistro Potato Salad image

Featuring garlic, walnuts, green onions and bistro dressing, this recipe is a tasty departure from traditional potato salad.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 3h30m

Yield 12

Number Of Ingredients 10

Ingredients

24 small red potatoes (about 4 pounds), cut into wedges
2 tablespoons beef bouillon granules
6 cloves garlic, finely chopped
6 cups water
3/4 cup coarsely chopped walnuts, toasted
8 medium green onions, sliced (1/2 cup)
1/3 cup olive or vegetable oil
2 tablespoons red wine vinegar
4 teaspoons Dijon mustard
1/2 teaspoon Cajun seasoning or lemon pepper

Steps:

In 3-quart saucepan, place potatoes, bouillon granules and garlic. Add water. Cover and heat to boiling; reduce heat to low. Simmer covered about 15 minutes or until potatoes are tender.
Cool potatoes in cooking liquid in refrigerator at least 3 hours or until chilled. Drain potatoes. Add walnuts and onions to potatoes.
In tightly covered container, shake all dressing ingredients until well mixed. Pour dressing over potato mixture and gently toss.

Nutrition Facts : Calories 290, Carbohydrate 47 g, Cholesterol 0 mg, Fat 2, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 700 mg