Best Dill Potatoes Romanoff Recipes

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STEAKHOUSE POTATOES ROMANOFF



Steakhouse Potatoes Romanoff image

They say what happens in Vegas, stays in Vegas, but that's mostly because people just don't remember exactly what happened. Well, the only thing I didn't forget was this special potato gratin that Chef John Schenk taught me how to make 10 years ago at his restaurant Strip House. Not only is it the soul mate of steak, but it's also a great side dish for big holiday gatherings since you can make it the day before and bake when needed.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 10h30m

Yield 8

Number Of Ingredients 8

1 teaspoon butter, or as needed
3 large russet potatoes, scrubbed
2 shallots
3 teaspoons kosher salt
½ teaspoon freshly ground white pepper
1 pinch cayenne pepper, or to taste
2 ½ cups grated sharp white Cheddar cheese
1 ¾ cups sour cream

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish.
  • Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.
  • Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.
  • Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Shred potatoes into a large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup.
  • Add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly.
  • Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.

Nutrition Facts : Calories 370.4 calories, Carbohydrate 29 g, Cholesterol 60.5 mg, Fat 22.9 g, Fiber 3.2 g, Protein 13.5 g, SaturatedFat 14.4 g, Sodium 979.2 mg, Sugar 1.6 g

POTATOES ROMANOFF



Potatoes Romanoff image

This great potato side dish recipe is adapted from Chef John Schenk of the Strip House in Las Vegas, who learned it from his mother in Buffalo, NY.

Provided by John Mitzewich

Categories     Side Dish     Dinner

Time 1h

Yield 8

Number Of Ingredients 6

2 pounds whole baked potatoes , grated or chopped small
1/2 cup finely minced onions
2 cups grated white cheddar cheese
1 1/2 cup sour cream
Salt, to taste
Freshly ground black pepper , to taste

Steps:

  • Gather the ingredients.
  • Preheat oven to 350 F.
  • In a large bowl combine the potatoes , onion, 1 1/2 cups of the cheese (reserve about a 1/2 cup of cheese for the top), and salt and freshly ground black pepper to taste.
  • Gently fold in the sour cream until just combined.
  • Butter a casserole dish, or individual ramekins , and spoon in the mixture. (You want as an irregular a surface as possible, with lots of nooks and crannies.)
  • Top with the remaining cheese and bake in the oven for 25 to 30 minutes, until golden brown.
  • Serve and enjoy.

Nutrition Facts : Calories 321 kcal, Carbohydrate 28 g, Cholesterol 56 mg, Fiber 3 g, Protein 11 g, SaturatedFat 10 g, Sodium 370 mg, Sugar 4 g, Fat 19 g, ServingSize 1 casserole (6 servings), UnsaturatedFat 0 g

PARSLEY-DILL POTATOES



Parsley-Dill Potatoes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

2 1/2 pounds medium to large red potatoes
3 tablespoons butter
1/4 cup chopped parsley leaves
1/4 cup chopped dill
Salt and pepper

Steps:

  • Using a peeler or a paring knife, peel a 1/2-inch strip around the circumference of each potato. Fill a large saucepan with cold water. Add the potatoes and place them over high heat. Boil potatoes until fork tender, about 15 to 20 minutes. Drain and place the potatoes back into the pan on the burner for 30 seconds to dry them out. Add the butter and toss in the herbs. Season the potatoes with salt and pepper.

GARLIC DILL NEW POTATOES



Garlic Dill New Potatoes image

Potatoes are tossed in a garlicky dill butter before being served in this fantastic side dish.

Provided by kelcampbell

Categories     Side Dish     Potato Side Dish Recipes

Time 20m

Yield 5

Number Of Ingredients 5

8 medium red potatoes, cubed
3 tablespoons butter, melted
1 tablespoon chopped fresh dill
2 teaspoons minced garlic
¼ teaspoon salt

Steps:

  • Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
  • In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.

Nutrition Facts : Calories 329.8 calories, Carbohydrate 62.1 g, Cholesterol 18.3 mg, Fat 7.2 g, Fiber 5.6 g, Protein 5.9 g, SaturatedFat 4.5 g, Sodium 178.3 mg, Sugar 3.1 g

DILL FINGERLING POTATOES



Dill Fingerling Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 3 servings

Number Of Ingredients 5

2 tablespoons unsalted butter
1 1/4 pounds fingerling potatoes, rinsed but not peeled
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons chopped fresh dill

Steps:

  • Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook. Toss with the dill, and serve hot.

BOILED POTATOES WITH DILL



Boiled Potatoes With Dill image

Provided by Pierre Franey

Categories     weekday, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

8 small red potatoes, washed thoroughly, about 1 pound
4 sprigs dill
Salt to taste
1 tablespoon butter
1 tablespoon chopped fresh dill
Freshly ground pepper to taste
1/2 teaspoon ground cumin

Steps:

  • Place potatoes in a pot, cover with water; add dill and salt. Bring to a boil, and simmer for 15 minutes or until potatoes are tender.
  • Drain potatoes, and discard dill sprigs. Place potatoes in a saucepan; add butter, chopped dill, salt, pepper and cumin. Stir gently to coat potatoes. Serve immediately.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 1 gram, Carbohydrate 14 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 276 milligrams, Sugar 1 gram, TransFat 0 grams

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