Crispy Skillet Rosemary Potatoes by Seasons & Suppers
- 2 to 3 Tbsp. olive oil
- 1 sprig fresh rosemary
- 3/4 tsp. coarse sea salt or kosher salt
- 8 to 10 small red potatoes or other waxy potatoes
- Put oven rack on the lowest level and pre-heat oven to 425° F. for at least 15 minutes.
- Pour enough olive oil into a large cast-iron skillet, tilting it, just to cover the bottom of the pan. Strip the leaves from the rosemary sprig and scatter evenly over the bottom of the pan. Sprinkle the salt over the rosemary.
- Scrub the potatoes, if necessary, then cut them in half, and set them cut side down on the rosemary and salt. Roast on the lowest oven rack until the potatoes are tender and the bottoms are crisp and well browned, about 30 to 40 minutes.
Number of servings (yield): 4
Mashed potato with roasted garlic and fresh parsley by Set Meal
Preparation: 20 min.
Process: 1 hour. Yield 4.
750 g potatoes
6 garlic cloves
1 Tbsp olive oil
250 ml milk
100 g butter, at room temperature
1/2 bunch of fresh parsley
salt, freshly ground black pepper - on your taste
1. Preheat the oven to 180 C. Put the unpeeled garlic cloves on a baking tray, drizzle them with olive oil and bake for 30 minutes until tender. Peel the roasted garlic.
2. Wash and peel potatoes, put them into a saucepan with cold salted water. Bring to boil, reduce heat and simmer, covered, 20-25 minutes, or until done - a fork can easily be poked through them. Drain water from the saucepan and set aside.
3. Chop parsley, heat milk (only bring it to boil).
4. Add garlic cloves to cooked potatoes. Use wooden potato masher to mash potatoes and garlic until well mashed. While mashing add warm milk and butter pieces step by step. Add parsley, salt and pepper and mix a little. Serve immediately!
Balsamic herb oven fries by The Wannabe Chef
Ingredients(Makes about 4 servings):
- 1lb Russet potatoes, scrubbed and washed
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon herbes de Provence
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Preheat your oven to 350 degrees.
- Slice the potatoes into 1/2-inch thick fries lengthwise.
- Toss the fries with the oil, vinegar, herbs and seasonings
- Lay the fries out in a single layer on a non-stick baking tray
- Roast the fries for 45 minutes to an hour until the ends brown.
- Remove the fries from the oven and serve hot.
Serves about 6.
Prep time: 10 minutes
Cook time: About 15 minutes
- 2 pounds (about 6 medium-large) Russet potatoes
- 2 tablespoons unsalted butter
- 3 tablespoons fat-free cream cheese
- 1/3 cup skim milk
- 2/3 cup plain Chobani yogurt (I used 2%, you can use nonfat)
- 1/3 cup Parmesan cheese
- 2 – 4 tablespoons chopped rosemary
- Salt and pepper to taste
- Bring a large pot of water to a rapid boil. Cut the potatoes into quarters and add to the water. Add some salt so they don’t stick to the bottom. Boil potatoes until soft (a fork should pierce right through), or about 8 minutes. Rinse in a colander and place immediately back into the same pot.
- Add butter, cream cheese, milk and yogurt. Beat with an electric mixer until creamy. Add salt and pepper to taste. Stir in rosemary (start with two tablespoons and add more to taste) and parmesan cheese.
- Serve immediately.
Steakhouse smash potatoes by Sweet Basil
- 5 Small to medium Russet Potatoes
- 2 Tablespoons Unsalted Butter
- 4 oz Cream Cheese
- Garlic salt with dried parsley
- Leaving the skins on the potatoes, use a potato chopper to create a fine dice, or chop by hand.
- Heat a large pot of water over medium high heat and add the potatoes. Bring to a soft boil and cook until tender.
- Drain the potatoes and place them in a large bowl. Immediately add the butter and allow it to start to melt down. Start smashing the potatoes just until the butter is incorporated. Add the cream cheese and smash until well incorporated and it reaches the texture you desire.
- Season to taste.
Baked Eggs over Bratwurst and Potatoes by The Hungry Giant
(serves 2 – 3)
- 3 tbsp olive oil
- 2 pieces bratwurst/hungarian sausage, sliced thinly, around 125 grams each
- 4 strips of bacon, sliced into 1-inch pieces
- half a bulb of garlic, minced
- 1 red onion, sliced
- 1 small potato, around 150 grams, peeled and diced small
- 50 grams green peas
- 4 – 5 eggs
- cayenne pepper, to taste
- Spanish paprika, to taste
- salt and pepper, to taste
- Chili flakes, for garnish
- Preheat the oven to 180 C/ 350 F. In a pan, heat the oil. Add the garlic and the onion. Saute until fragrant.
- Add the potatoes and cook until it starts to brown at the sides.
- Toss in the bacon and saute until it starts to render. Add the sausage slices and mix together.
- Add the peas. Season with salt, pepper, cayenne, paprika.
- Remove the pan from heat and crack the eggs over the mixture. Season the yolks with a little bit of salt, pepper and paprika.
- Place the pan in the oven and allow to cook for about 15 minutes or until the yolks are set but still slightly runny. When done, remove from the oven, garnish with chili flakes and serve warm with rice. Enjoy!
Perfect French Fries by Kirbie’s Cravings
2 medium sized Russet potatoes
oil for frying
Peel skin off potatoes. Slice into fries, about 1/4 inch thick. Use a paper towel and dry potatoes as much as possible. Pour oil into frying pan, about 2 inches in height. Drop in potatoes. Turn on stove to medium high heat. When oil heats up the potatoes will begin to bubble. Continue to let the potatoes fry and bubble until they turn brown and crispy on all sides. You may need to use a spatula to separate potatoes so they don’t stick together. Remove potatoes when done, soaking excess grease on paper towels. Serve immediately.
Black-Eyed Peas and Dill Potato Skillet by Naturally Ella
- 1 1/2 (roughly 3/4 lb) cups small red potatoes
- 1/3 cup dried black eyed peas
- 1 tablespoon olive oil
- 2 shallots, diced
- 1 tablespoon fresh rosemary
- 2 tablespoons fresh dill
- 1/4 teaspoon salt
- 2 eggs
- Bring water, enough for peas and potatoes together, to a boil in a medium pot. Add 1/3 black-eyed peas and cook until almost tender, 15-18 minutes. Chunk potatoes and add to peas, cook for another 5-6 minutes or until potatoes and peas are both tender. Remove and drain.
- In two 5″ cast iron skillets* or one 10″ skillet, heat olive oil over medium heat. Add in shallots and cooking until translucen, 3-5 minutes. Stir in potatoes, peas, 1 tablespoon rosemary, 2 tablespoons dill, and 1/4 teaspoon salt. Continue to cook until potatoes start to slightly brown.
- Create a well in the center and add egg(s). Cover and let cook until egg is desired doneness (cook longer if you do not care for runny yolks.) Remove from heat and serve with an extra sprinkle of dill.
*If doing one skillet, divide all ingredients in half and add to each pan.