3 cups finely diced, peeled raw potatoes (cut about ¼ inch thick)
1 tablespoon + 1 teaspoon grated onion
½ (heaping) teaspoon salt
Dried thyme and fresh grated black pepper, to taste
2 tablespoons Italian (flat leafed) parsley, chopped
3 tablespoons vegetable oil (for frying)
In a small bowl, combine the potatoes, grated onion, salt, pepper and thyme, and stir to mix. Heat the oil in a large, non-stick skillet. When hot, pour in the potato mixture, and flatten with a spatula into a cake. Saute over medium-high heat until brown (approximately 10 minutes). Cut into quarters, and turn over with a spatula. Cook until brown and crispy. Correct the seasoning, sprinkle the top with parsley, and serve. (Approximately 2-4 servings)
(TIP: This is a good side dish with eggs, and can be a good replacement for toast).
Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts
Mashed Potatoes with Rosemary and Garlic
FOR EVERY CUP OF MASHED POTATOES, ADD THE FOLLOWING INGREDIENTS:
6 tablespoons hot chicken or vegetable stock
1 tablespoon plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
½ medium clove garlic, pressed
½ teaspoon crushed rosemary
Salt and pepper to taste
Mash and combine all the ingredients. Correct the seasoning. Serve immediately, while still warm.
6 tablespoons hot chicken or vegetable stock
1 tablespoon plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
½ medium clove garlic, pressed
½ teaspoon crushed rosemary
Salt and pepper to taste
Mash and combine all the ingredients. Correct the seasoning. Serve immediately, while still warm.
Oven Roasted Crispy Potatoes
About 12 small red or fingerling potatoes
1/8 cup olive oil+1/8 cup vegetable oil, mixed together, or 1/4 cup light olive oil
3 teaspoons crushed, dried thyme
3 teaspoons summer savory
2 teaspoons salt
Fresh ground black pepper
Preheat oven to 425 degrees, and cover a cookie sheet or rectangular baking dish with non-stick aluminum foil. Wash the potatoes and, leaving the skin on, slice into very thin slices. Dry potatoes on paper towels and place in a large bowl. Slowly pour some of the oil in, and mix with your hands- (you may need more or less oil, depending on the size of the potatoes; there should be enough oil to coat all of the potato slices well). Add the salt and spices and sprinkle with pepper; mix well, and spread the potato in 2 layers in the prepared pan. Bake 35-45 minutes, or until top slices are crisp and golden brown. (The slices on the lower level will still be soft). Correct the seasoning, and serve warm with a metal spatula. (Approximately 3 servings).
1/8 cup olive oil+1/8 cup vegetable oil, mixed together, or 1/4 cup light olive oil
3 teaspoons crushed, dried thyme
3 teaspoons summer savory
2 teaspoons salt
Fresh ground black pepper
Preheat oven to 425 degrees, and cover a cookie sheet or rectangular baking dish with non-stick aluminum foil. Wash the potatoes and, leaving the skin on, slice into very thin slices. Dry potatoes on paper towels and place in a large bowl. Slowly pour some of the oil in, and mix with your hands- (you may need more or less oil, depending on the size of the potatoes; there should be enough oil to coat all of the potato slices well). Add the salt and spices and sprinkle with pepper; mix well, and spread the potato in 2 layers in the prepared pan. Bake 35-45 minutes, or until top slices are crisp and golden brown. (The slices on the lower level will still be soft). Correct the seasoning, and serve warm with a metal spatula. (Approximately 3 servings).
Potato and Green Onion Frittata
2 Yukon Gold or Russet potatoes, peeled and sliced thinly
1/2 teaspoon salt
4 eggs
salt, fresh ground pepper, and fresh dill, to taste
2 tablespoons extra virgin olive oil
1/3 cup finely chopped green onions
2-3 tablespoons finely chopped green (bell) pepper
Chopped fresh basil to sprinkle on top
Pre-heat oven to 400 degrees, and place rack in lower third of oven. Place the potatoes and the 1/2 teaspoon salt in a small saucepan, with enough water to cover, and bring to a boil. Reduce heat and simmer until the potatos are just barely tender; (this will take only about 5 minutes). Drain and set aside. Season eggs with salt and pepper and whisk until well blended. Heat the oil in an ovenproof saucepan (approximately 8 or 9 inch diameter). Add the potatoes and cook over medium to medium-high heat until golden brown (about 10 minutes), stirring occasionally. Add green onions and green pepper, and cook until soft, about 2 or 3 minutes, adding more oil if necessary. Sprinkle generously with fresh dill. Be sure the vegetables are evenly distributed in the pan, then add the eggs, shaking them around a bit to distribute evenly. Put the fritatta in the oven and cook until puffy and golden, about 10-15 minutes. (If eggs brown too quickly, reduce oven temperature). Do not overcook. Remove from oven and sprinkle with fresh chopped basil to taste. Slice into wedges to serve. (Serves 3-4 people)
1/2 teaspoon salt
4 eggs
salt, fresh ground pepper, and fresh dill, to taste
2 tablespoons extra virgin olive oil
1/3 cup finely chopped green onions
2-3 tablespoons finely chopped green (bell) pepper
Chopped fresh basil to sprinkle on top
Pre-heat oven to 400 degrees, and place rack in lower third of oven. Place the potatoes and the 1/2 teaspoon salt in a small saucepan, with enough water to cover, and bring to a boil. Reduce heat and simmer until the potatos are just barely tender; (this will take only about 5 minutes). Drain and set aside. Season eggs with salt and pepper and whisk until well blended. Heat the oil in an ovenproof saucepan (approximately 8 or 9 inch diameter). Add the potatoes and cook over medium to medium-high heat until golden brown (about 10 minutes), stirring occasionally. Add green onions and green pepper, and cook until soft, about 2 or 3 minutes, adding more oil if necessary. Sprinkle generously with fresh dill. Be sure the vegetables are evenly distributed in the pan, then add the eggs, shaking them around a bit to distribute evenly. Put the fritatta in the oven and cook until puffy and golden, about 10-15 minutes. (If eggs brown too quickly, reduce oven temperature). Do not overcook. Remove from oven and sprinkle with fresh chopped basil to taste. Slice into wedges to serve. (Serves 3-4 people)
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