GARLIC MUSHROOM AND BABY POTATOES
Steps:
- Wash potatoes thoroughly and place them in a small pot. Add water enough to cover the top. Pour in 2 tablespoons of soy sauce.
- Boil baby potatoes for 10-15 minutes or just until cooked. Do not overcook potatoes, check by poking one with a toothpick. If it comes through easily then it should be done.
- Cut baby potatoes in halves.
- In a pan or skillet, melt butter over medium heat and saute garlic until tender.
- Add potatoes and mushroom and cook until edges are browned.
- Add rosemary and basil and 1 tablespoon soy sauce and season with salt and pepper as needed.
- Remove from pan and transfer to a serving dish. Enjoy as a side to your favorite chicken, pork or beef or as an appetizer.
Nutrition Facts : Calories 166 kcal, Carbohydrate 18 g, Protein 4 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 691 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
LOADED BABY POTATOES
Provided by Food Network
Categories appetizer
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Position a rack in the middle of the oven and preheat the oven to 400 degrees F.
- Pierce the potatoes all over with a fork or the tip of a sharp knife. Place the potatoes directly on the center oven rack and bake until the skins are crispy and a knife easily slides into the potatoes, about 40 minutes. Transfer the potatoes to a wire rack until cool enough to handle, about 10 minutes.
- While the potatoes are cooking, put the bacon slices on a wire rack on a baking sheet and cook until crispy, 30 to 35 minutes. Let cool on the rack, then chop finely.
- Set the oven to broil. Slice each potato in half lengthwise and use a melon baller or small spoon to scoop out the inside flesh, leaving a 1/4-inch rim intact. Set the flesh aside for another use.
- Arrange the potato halves skin-side down on a baking sheet. Brush the exposed insides of the potatoes with the melted butter and sprinkle with salt and pepper. Flip the potatoes and brush with the remaining butter, then flip them back over. Fill each potato with some of the Cheddar and a pinch or 2 of the bacon. Cook until the cheese is bubbly and melted, about 2 minutes.
- Top each potato with 1/2 teaspoon creme fraiche and a sprinkling of chives. Serve immediately.
PAPAS CON CHORIZO (MEXICAN CHORIZO AND POTATOES)
The bold, delicious flavors of this traditional Mexican dish are sure to become your new favorite breakfast. Top with a fried or poached egg, or serve inside corn tortillas. I like to top mine with Cotija cheese, cilantro, and hot sauce, with a side of avocado. Home- or store-made chorizo is best, however, feel free to use your favorite brand.
Provided by France C
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly soft, 5 to 6 minutes. Drain.
- Meanwhile, cook chorizo over medium-high heat in a large skillet, breaking up any large clumps, until browned, 5 to 6 minutes. Remove chorizo to a paper towel-lined plate using a slotted spoon, reserving about 1 tablespoon of grease in the skillet. Add oil if necessary to make up 1 tablespoon.
- Cook onion in the same skillet over medium heat, stirring occasionally, until they begin to soften and brown, 4 to 5 minutes. Add potatoes to the skillet and saute until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 28.9 g, Cholesterol 72.8 mg, Fat 20.4 g, Fiber 2.6 g, Protein 16.3 g, SaturatedFat 0.2 g, Sodium 716.4 mg, Sugar 0.7 g
SAUSAGE-AND-MUSHROOM DUTCH BABY
A Dutch baby is a giant, puffy pancake that deflates within seconds of leaving the oven. Then it's usually topped with something sweet, like a fruit compote or powdered sugar. We decided to bypass the sweet for savory with a classic combo of sausage and mushrooms. Add a big green salad with a sharp vinaigrette for the perfect brunch or dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven, and preheat to 425 degrees F. Whisk the eggs, milk, flour, 2 tablespoons of the melted butter, 1/2 teaspoon salt and a few grinds of pepper in a bowl or measuring cup until smooth (a few lumps are fine); cover the batter, and refrigerate until needed.
- Cook the sausage in a large nonstick skillet over medium-high heat, breaking up any big chunks with the back of a wooden spoon, until browned and cooked through, about 5 minutes; transfer to a small bowl, and set aside. Lower the heat to medium, and add the remaining 1 tablespoon melted butter to the skillet. Once the butter is bubbling, add the mushrooms, parsley, shallots and some salt and pepper. Cook, stirring occasionally, until the mushrooms are lightly browned and softened, about 5 minutes. Stir in the sausage. Put the skillet in the oven to heat the mushroom-sausage mixture through, 2 minutes. Sprinkle the Gruyere evenly over the mixture, and carefully pour in the batter (make sure that the sausage and mushrooms are evenly distributed over the bottom of the pan). Bake until browned and puffed, 20 to 22 minutes. Serve immediately with salad.
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