Best Sweet And Salty Potatoes Recipes

Sweet and Salty Mashed Potatoes image

Provided by Giada De Laurentiis

Time 35m

Yield 6 servings

Number Of Ingredients 9

1 pound Yukon gold potatoes, peeled and cut into small pieces
1 pound sweet potatoes, peeled and cut into large pieces
Kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup heavy cream, at room temperature
1 vanilla bean, split and seeds scraped out
1/2 teaspoon lemon zest (from about 1 lemon)
3 tablespoons grapeseed oil
6 slices prosciutto, thinly sliced crosswise into julienne strips

Steps:

Add both potatoes to a medium saucepan, cover with cold water and season well with salt. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until fork-tender, about 10 minutes. Drain well.
Meanwhile, heat the butter in a small skillet over medium heat until the bits at the bottom of the skillet are deep brown, about 7 minutes. Remove from the heat.
Transfer the potatoes to a ricer in batches and rice into a medium bowl. Add the butter, cream, vanilla seeds, lemon zest and 3/4 teaspoon salt and mix well with a rubber spatula to combine.
Heat the oil in a small pan over medium heat until hot. Add the prosciutto and cook, stirring often with a slotted spoon, until crispy and golden brown, about 3 minutes. Remove to a paper towel-lined plate to drain.
Transfer the mashed potatoes to a serving bowl and sprinkle with the crispy prosciutto before serving.

Sweet and Salty Potatoes image

Provided by Food Network

Categories side-dish

Yield 4-6 servings

Number Of Ingredients 7

7 to 8 ounces of shallots (about 7 or 8 large ones) -if you can?t find shallots, use an equal amount of sweet onions
1 1/2 pounds of red-skinned potatoes (about 25 to 28 very small, 3/4 of an inch to 1 1/2 inches in diameter are best, though you can use an equal weight of larger potatoes)
1/4 cup of balsamic vinegar
1/4 cup of olive oil
4 stems of fresh rosemary, each about 4 to 6 inches long
1 tablespoon of kosher salt (kosher salt will retain its crunchiness in the oven)
1 tablespoon of freshly ground black pepper

Steps:

1. Peel the shallots, and chop them into pieces roughly 1/2 inch square. Place the pieces into a large non-reactive bowl.
2. Wash the pototoes thoroughly, but do not peel. If you are using small potatoes, cut them into quarters, each in a half-moon shape. If you are using larger potatoes, cut them into quarters, then cut those half-moons in half--the aim is to end up with uniform sized potato pieces that are one-half to no more than 3/4 of an inch on any side. Place the potato pieces into the bowl with the shallots.
3. Pour the balsamic vinegar and the olive oil over the potatoes and shallots. Stir to mix.
4. Remove the rosemary leaves from the stems. Add the leaves to the bowl with the previous ingredients.
5. Add the salt and the pepper to the bowl and stir again to mix.
6. Pour the contents of the bowl into a heavy 9 inch by 13 inch roasting pan (I like to line mine with aluminum foil), or into any baking dish that will allow the potatoes to be in a single layer.
7.Bake at 450 degrees F for 35 to 45 minutes. I like my potatoes pretty dark, so that the balsamic vinegar gets really crunchy on the outsides of the potatoes -if you don?t want them quite so dark, either take them out earlier at the 30 minute mark, or set the oven to 375 degrees F and roast for the full time.
Serve hot or at room temperature. The potatoes can be reheated in the oven (400 degrees F for 10 minutes) or in a wrapping of heavy duty aluminum foil.

Sweet and Salty Mashed Potatoes - Giadzy image

Provided by @MakeItYours

Number Of Ingredients 9

1 pound Yukon gold potatoes (peeled and cut into small pieces)
1 pound sweet potatoes (peeled and cut into large pieces)
Kosher salt
1 stick (8 tablespoons unsalted butter, at room temperature)
1/2 cup heavy cream (at room temperature)
1 vanilla bean (split and seeds scraped out)
1/2 teaspoon lemon zest (from about 1 lemon)
3 tablespoons grapeseed oil
6 slices prosciutto (thinly sliced crosswise into julienne strips)

Steps:

This recipe originally appeared on Giada's Holiday Handbook. Episode: Giada's Italian Thanksgiving.
Add both potatoes to a medium saucepan, cover with cold water and season well with salt. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until fork-tender, about 10 minutes. Drain well.
Meanwhile, heat the butter in a small skillet over medium heat until the bits at the bottom of the skillet are deep brown, about 7 minutes. Remove from the heat.
Transfer the potatoes to a ricer in batches and rice into a medium bowl. Add the butter, cream, vanilla seeds, lemon zest and 3/4 teaspoon salt and mix well with a rubber spatula to combine.
Heat the oil in a small pan over medium heat until hot. Add the prosciutto and cook, stirring often with a slotted spoon, until crispy and golden brown, about 3 minutes. Remove to a paper towel-lined plate to drain.
Transfer the mashed potatoes to a serving bowl and sprinkle with the crispy prosciutto before serving.