Besy Potatoes Recipes

Friday, February 27, 2015

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

1 cut each potato into an even rectangular shape by cutting off the bottom, top, and sides; cut into 1/2-inch cubes.
2 place potatoes in a medium, heavy saucepan. add enough cold water to cover, season with salt, and bring to a boil.
3 reduce heat and simmer until potatoes are slightly tender, about 10 minutes.
4 remove from the heat and drain potatoes on paper towels.
5 in a large saute skillet, heat olive oil over medium heat.
6 add the onions and saute until soft, about 3 minutes.
7 add the garlic and saute for 30 seconds.
8 add the drained potatoes and cook, turning, until browned on both sides, about 10 more minutes.
9 the last few minutes, add the smoked paprika and mix.
10 i like to get them nice and crispy on the outside. enjoy!

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

1 spray a large baking dish with cooking spray.
2 place all ingredients in the dish and toss/mix until well coated and spread around.
3 bake in oven at 425 degrees f, for about 20-25 minutes, or until potatoes are tender.

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

1 place the sweet potatoes and carrots in a medium saucepan. add 1-inch water, cover, and bring to a boil over high heat. reduce the heat to medium and simmer for 9 to 10 minutes, or until the vegetables are very tender.
2 drain in a colander and return to the saucepan. mash until smooth.
3 stir in the maple syrup and nutmeg and pepper to taste.

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Servings: 4
5 large russet potatoes, peeled (or well scrubbed if leaving leaving the skin on)
1 quart peanut oil
kosher salt

1 cut the potatoes lengthwise into 1/4-inch-thick slices, then cut each slice lengthwise into 1/4-inch-thick fries. put the fries in a large bowl of cold water and refrigerate for at least 1 hour or up to 8 hours.
2 heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 325°f line a baking sheet with paper towels and set aside.
3 drain the fries well and pat dry in batches with paper towels. fry each batch, turning frequently, for 3 to 4 minutes or until the fries are a pale blond color and limp. remove with a mesh skimmer to the baking sheet lined with paper towels.
4 increase the heat of the oil to 375°f.
5 fry the potatoes again, in batches, turning frequently, until golden brown, 3 to 4 minutes. remove with the skimmer and drain on clean paper towels. season immediately with salt and serve hot.

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Total Time: 1 hr 15 mins Preparation Time: 5 mins Cook Time: 1 hr 10 mins

1 preheat the oven to 350°f or 180°c.
2 bake the potatoes in the oven for about an hour, until the skins are firm and the centres are soft.
3 meanwhile, finely dice the sundried tomatoes and set aside.
4 when the potatoes are cooked, remove from the oven. halve them lengthways and scoop out the majority of the flesh with a spoon. be very careful not to tear the skin- leave a quarter inch of flesh still in the skin to provide a firm shell.
5 lightly mash with a fork the flesh that has been removed from the skins. mix in the mascarpone cheese and sundried tomato pesto and season with salt and pepper if desired. stir well to mix.
6 add the grated mozzarella and diced sundried tomatoes and stir to mix.
7 scoop the filling back into the potatoes, smoothing the tops.
8 place on a foil-covered baking tray and bake for 10 minutes, until the filling is hot and beginning to turn golden.
9 serve hot!

Total Time: 1 hr 45 mins Preparation Time: 25 mins Cook Time: 1 hr 20 mins

1 heat oven to 375 f.
2 poke holes in rinsed potatoes, rub with olive oil and salt, place on baking sheet and cook 60-70 minutes.
3 while potatoes are cooking prepare the bacon as you normally would
4 dice onions.
5 when potatoes are done cooking, remove from oven and allow to cool 15-20 minutes or until you can handle them comfortably.
6 once potatoes have cooled cut them in half and scoop out the flesh into a large mixing bowl. (you can save half the skins to mix as well if you wish; be sure to coarsely chop the skins before placing them in the mixing bowl).
7 turn oven back on to 350f.
8 mix cheese, sour cream, bacon, and onions into the potatoes with a spoon or electric mixer.
9 line muffin pan with cupcake/muffin liners and scoop mixture into liners.
10 sprinkle with thyme and ground corriander.
11 place muffin pan into 350f oven for 20-25 minutes or until tops of "muffins" are browned.