Potato Recipes Allrecipes

WHOLE ROASTED SHALLOTS AND POTATOES WITH ROSEMARY Ingredient:
  • 11 ounces shallots, peeled
  • 1 1/2 lbs baby potatoes, washed and cut in half
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 4 sprigs rosemary
  • salt, to taste
  • fresh ground black pepper, to taste

Whole Roasted Shallots And Potatoes With Rosemary

Potato

Author: -sylvie-

I Wanted To Roast Shallots The Other Day And Found This Recipe On The Back Of The Package. I'm So Glad I Tried It, It Smells Wonderful Too! We Had It With Roast Chicken, But I'm Sure It Would Go Equally Well With Roast Lamb Or Beef.

Time: 1h15m

Yield: 4 serving(s)

Number Of Ingredients: 7

Steps:
  • Preheat oven to 180°C/350°F/Gas 4.
  • In a large baking tray mix the olive oil and balsamic vinegar (you can leave the balsamic vinegar out if you don't have any or don't like it), add the whole twigs of rosemary.
  • Add the shallots and potatoes, stir so everything gets coated well.
  • Season to taste with salt and pepper.
  • Roast, uncovered, for approximately 1 hour or until the potatoes are tender. Depending on the size of the vegetables and your oven, they might take a little less or longer, according to some reviews it might be worth checking after about 45 minutes.
  • Stir once or twice while roasting.
Nutrition Facts:

Calories 270.1, Fat 10.4, SaturatedFat 1.5, Sodium 38.6, Carbohydrate 41.2, Fiber 4.1, Sugar 3.1, Protein 4.8


ROASTED POTATOES AND SHALLOTS Ingredient:
  • 6 large shallots, peeled and halved lengthwise
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 1/2 pounds medium Yukon Gold potatoes, peeled and quartered

Roasted Potatoes And Shallots

Thanksgiving , Fall , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Dinner , Wheat/Gluten-Free , Winter , Dairy Free , No Sugar Added , Side , Potato , Vegan , Christmas , Potluck , Shallot

Author: Ruth Cousineau

Yield: Makes 6 servings

Number Of Ingredients: 3

Steps:
  • Preheat oven to 400°F with rack in lowest position.
  • Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly.
  • Roast, stirring occasionally, until shallots are golden, about 30 minutes.
  • Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots.
  • Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.
Nutrition Facts:


ROASTED RED POTATOES WITH SHALLOTS AND FRESH HERBS Ingredient:
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar (white if you can find it)
  • 1/8 cup shallot, chopped
  • 2 1/2 teaspoons fresh thyme, chopped
  • 2 1/2 teaspoons fresh rosemary, chopped
  • 1 teaspoon fennel seed, chopped
  • 3 lbs red potatoes, medium sized and each cut into 8 wedges

Roasted Red Potatoes With Shallots And Fresh Herbs

Potato

Author: Skinnyminnie

Yet Another Roasted Potato Recipe, I Know! I Love Potatoes, So I Am Always Looking For Another Way To Prepare Them. This One Is A Little Different And Tastes Amazing. This Recipe Is Easily Doubled For A Large Group Of People. It Can Also Be Prepared Ahead Of Time, Just Cover And Refrigerate, Then Reheat In A 400ºf Oven For 6-9 Min, Stirring Occasionally. **if Using Dried Herbs, Only Use 1 Tsp.

Time: 1h10m

Yield: 4-5 serving(s)

Number Of Ingredients: 7

Steps:
  • Preheat oven to 400ºF.
  • Oil a large baking sheet.
  • Whisk the olive oil, vinegar, shallots, thyme, rosemary, and fennel seeds together in a large bowl.
  • Add the potatoes.
  • Sprinkle generously with salt and pepper.
  • Toss to coat.
  • Using a slotted spoon, transfer the potatoes to the prepared sheet, spreading in a single layer.
  • Reserve oil mixture in the bowl.
  • Roast the potatoes until tender and golden, stirring occasionally, about 1 hour.
  • Return potatoes to reserved oil mixture in bowl and toss again. (Can be prepared 6 hours ahead; cover and refrigerate. Transfer to a baking sheet and rewarm in a 400ºF oven about 6-9 min, stirring occasionally).
  • Transfer to a bowl, garnish with some fresh herbs and serve.
Nutrition Facts:

Calories 370.9, Fat 14.1, SaturatedFat 2, Sodium 21.9, Carbohydrate 55.5, Fiber 6.1, Sugar 3.4, Protein 6.7


YUKON GOLD MASHED POTATOES WITH ROASTED SHALLOTS Ingredient:
  • 6 tablespoons minced shallots
  • 2 teaspoons olive oil
  • ½ cup low fat, low sodium chicken broth
  • 2 teaspoons minced fresh thyme
  • ground black pepper to taste
  • salt to taste
  • 3 small Yukon Gold potatoes
  • ½ cup evaporated skim milk

Yukon Gold Mashed Potatoes With Roasted Shallots

Side Dish , Potato Side Dish Recipes , Mashed Potato Recipes

Author: Robyn Webb

Roasted Shallots And Fresh Thyme Give These Potatoes An Added Depth Of Flavor. Preparation Time Is 20 Minutes. This Recipe Is From The Webb Cooks, Articles And Recipes By Robyn Webb, Courtesy Of The American Diabetes Association.

Yield: 6

Number Of Ingredients: 8

Steps:
  • Preheat oven to 400 degrees F (200 degrees C).
  • Place the shallots, oil, broth, thyme, pepper and salt in a small casserole dish. Cover and roast until the shallots are very soft and brown, about 45 minutes. Remove the casserole from the oven.
  • Cook the potatoes in a large pot of boiling water until soft, about 20 minutes. Drain and place the potatoes back in the pot over low heat to dry.
  • Heat the milk over medium low heat. Add it to the potatoes and beat with a mixer. Add the roasted shallots and beat again until potatoes are smooth.
Nutrition Facts:

Calories 75.9 calories, Carbohydrate 12.5 g, Cholesterol 0.9 mg, Fat 1.7 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 0.3 g, Sodium 60.8 mg, Sugar 2.7 g


ROASTED NEW POTATOES WITH SHALLOTS AND SAGE Ingredient:
  • 6 tablespoons (3/4 stick) butter
  • 1/4 cup chopped fresh sage
  • 4 pounds medium-size red-skinned potatoes, scrubbed, quartered
  • 1 teaspoon dried rubbed sage
  • 16 shallots, peeled, halved lengthwise

Roasted New Potatoes With Shallots And Sage

Bon Appétit , Roast , Side , Potato , Sage , Shallot

Yield: Makes 8 Servings

Number Of Ingredients: 5

Steps:
  • Preheat oven to 375°F. Cook butter and fresh sage in small saucepan over medium-heat until butter simmers and is well flavored with sage, about 4 minutes.
  • Toss potatoes with dried sage and 2 tablespoons sage butter in bowl. Sprinkle with salt and pepper. Transfer potatoes to 2 baking sheets. Bake 20 minutes.
  • Toss shallots in same bowl with 1 tablespoon sage butter. Season with salt and pepper. Divide shallots between baking sheets. Roast until potatoes and shallots are tender and golden, turning occasionally, about 35 minutes longer. Transfer potatoes and shallots to large bowl. Add remaining sage butter; toss. Season with salt and pepper.
Nutrition Facts:


BEST CANDIED YAMS WITH MARSHMALLOWS Ingredient:
  • 6 (29 ounce) cans yams in syrup, drained
  • 1 ½ cups brown sugar
  • 2 tablespoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon allspice
  • ¼ cup heavy cream
  • 1 (10.5 ounce) package miniature marshmallows
  • aluminum foil
  • cooking spray

Best Candied Yams With Marshmallows

Side Dish , Vegetables , Sweet Potatoes , Sweet Potatoes With Marshmallow Recipes

Author: Morgan Garrison

Wonderful, Traditional Candied Yams ... My Way! Not For Those Counting Calories And Enough To Feed A Crowd!

Time: 35m

Yield: 20

Number Of Ingredients: 9

Steps:
  • Preheat the oven to 400 degrees F (200 degrees C). Spray 2 pieces of aluminum foil with cooking spray.
  • Mash drained yams in a large bowl with a fork. Add ingredients in the following order, mixing well after each addition: brown sugar, cinnamon, cloves, allspice, and heavy cream. Pour mixture into two 8-inch square baking dishes. Sprinkle 1/2 of the marshmallows over each dish and cover with aluminum foil, spray-side down.
  • Bake in the preheated oven for 20 minutes. Remove foil and bake for an additional 5 minutes.
Nutrition Facts:

Calories 325.1 calories, Carbohydrate 74.9 g, Cholesterol 4.1 mg, Fat 1.6 g, Fiber 6.7 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 130.5 mg, Sugar 56.6 g


SCALLOPED POTATOES Ingredient:
  • 4 tablespoons butter
  • 1 small onion, finely chopped (1/3 cup)
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 1/2 cups milk
  • 6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)

Scalloped Potatoes

Food & Cooking , Side Dish , Healthy Recipes , Gluten-Free Recipes

Author: By Betty Crocker Kitchens

The Perfect Side Dish To An Elegant Or Celebratory Main Course, Or The Welcome Addition To Any Potluck Supper, Scalloped Potatoes Are One Of Those Dishes That Seem Complicated, But Are Deceptively Simple. You'll Need To Put In A Bit Of "peeler Time" To Get The Spuds Ready For The Oven, But After That It's Just A Long Bake And A Short Standing Period To Let The Sauce Thicken. Then, Voila! You're Ready To Serve.

Time: 2h5m

Yield: 6

Number Of Ingredients: 7

Steps:
  • Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
  • In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  • Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
  • Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).
Nutrition Facts:

Calories 310, Carbohydrate 46 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 8 g, TransFat 0 g


OLD-FASHIONED SCALLOPED POTATOES Ingredient:
  • 3-1/2 teaspoons butter, divided
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • Dash pepper
  • 3/4 cup milk
  • 1 cup sliced peeled potatoes
  • 1 tablespoon finely chopped onion

Old-fashioned Scalloped Potatoes

Thanksgiving , Vegetarian , Gourmet , Winter , Side Dishes , Side , Potato , Casserole/Gratin , Cheddar

Author: Taste Of Home

This Recipe Makes A Small Quantity But Still Has Old-fashioned Goodness. These Tender Potatoes Taste Great With Any Main Dish, But I Especially Like Them With Meat Loaf.-dawn Fagerstrom, Warren, Minnesota

Time: 1h15m

Yield: 1 serving.

Number Of Ingredients: 7

Steps:
  • In a saucepan over medium heat, melt 3 teaspoons of butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Place half of the potatoes in a greased 2-cup baking dish; top with the onion and half of the sauce. Layer with remaining potatoes and sauce. Dot with remaining butter. Cover and bake at 350° for 30 minutes. Uncover; bake 30-40 minutes longer or until potatoes are tender.
Nutrition Facts:


HOME STYLE SCALLOPED POTATOES Ingredient:
  • 1/3 cup chopped onion
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 5 cups milk
  • 6 cups thinly sliced potatoes

Home Style Scalloped Potatoes

Potato

Author: Julesong

Make And Share This Home Style Scalloped Potatoes Recipe From Food.com.

Time: 1h15m

Yield: 8 serving(s)

Number Of Ingredients: 7

Steps:
  • In a large saucepan, sauté onion in butter until tender.
  • Stir in flour, salt, and pepper until blended.
  • Gradually add milk and bring to a boil; cook and stir for 2 minutes or until sauce is thickened.
  • Place half of potatoes in a greased 3 quart baking dish.
  • Pour half of sauce over potatoes; repeat layers.
  • Bake, uncovered, at 350 degrees F for 60 to 70 minutes or until potatoes are tender and top is lightly browned.
  • Serve immediately; makes 8 servings.
  • Source: high school home economics book.
Nutrition Facts:


MASHED SWEET POTATOES WITH MARSHMALLOWS Ingredient:
  • 6 sweet potatoes, peeled and cut into cubes
  • ⅓ cup brown sugar
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • ½ (10.5 ounce) package miniature marshmallows

Mashed Sweet Potatoes With Marshmallows

Side Dish , Vegetables , Sweet Potatoes , Sweet Potatoes With Marshmallow Recipes

Author: Samantha

This Is The Traditional 'better Than Boston Market®' Recipe For Mashed Sweet Potatoes. Easy To Make And Tastes Great! If You're Looking For The Best Recipe For This Traditional Holiday Favorite, Look No Further.

Time: 45m

Yield: 8

Number Of Ingredients: 5

Steps:
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain. Transfer drained sweet potatoes to a baking sheet.
  • Bake sweet potatoes in the preheated oven until dried, 3 to 4 minutes; transfer to a mixing bowl.
  • Mash sweet potatoes with a potato masher until no large lumps remain; add sugar, allspice, and cinnamon. Continue mashing potatoes until evenly seasoned; spoon into a casserole dish. Spread miniature marshmallows in an even layer over the sweet potato mixture.
  • Bake in oven until marshmallows just begin to brown, 10 to 15 minutes.
  • Switch oven to broil; cook under broiler for 1 minute.
Nutrition Facts:

Calories 189.5 calories, Carbohydrate 44.6 g, Fat 0.2 g, Fiber 3.3 g, Protein 2 g, Sodium 61 mg, Sugar 25.9 g


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