Besy Potatoes Recipes

Friday, May 1, 2015

Total Time: 2 hrs Cook Time: 2 hrs

1 heat oven to 400 degrees.
2 put sweet potatoes and onions on a large baking sheet, drizzle with 1 tsp tablespoons oil, toss to coat and spread out in a single layer. sprinkle with salt and pepper.
3 roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes.
4 remove from oven; keep on pan until ready to mix with dressing.
5 put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. process until blended.
6 put warm vegetables in a large bowl with beans; toss with dressing and cilantro. taste and adjust seasoning if necessary. serve warm or at room temperature, or refrigerate for up to a day.

Total Time: 45 mins Cook Time: 45 mins

Servings: 6
6 large red potatoes or 6 large yukon gold potatoes or 8 medium red potatoes or 8 medium yukon gold potatoes
2 large onions, quartered and thinly sliced
12 1/3 ounces silken tofu
1/2 cup soymilk or 1/2 cup nonfat milk

1 bake or microwave the potatoes in their skins until done but still firm. [about 5 minutes if doing single large potato].
2 when cool enough to handle, peel, and slice about 1/4 inch thick.
3 preheat the oven to 375°f.
4 if using margarine heat 2tsp in a medium skillet or use water or a bit of broth then dd the onions and saute over medium heat until soft and golden.
5 puree the tofu in a food processor until very smooth, and drizzle in the milk with the blade still running.
6 combine the potato slices, onions, and pureed tofu in bowl and stir together thoroughly but gently season with salt. if the potatoes start to break apart, it's ok.
7 transfer the mixture to a sprayed or oiled large shallow baking dish.
8 bake until the top is golden and slightly crusty, 40 to 45 minutes.

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

1 mash potatoes with egg yolks, butter and ginger.
2 whisk egg whites until stiff and fold into mixture.
3 grease spring form ring tin& spoon in mixture.
4 combine all topping ingredients.
5 sprinkle over potato mixture and bake in preheated oven at 180°c for 20 minutes.
6 delicious as a side serve with roasts and grills.

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

1 heat a large frying pan over medium-high heat. add potatoes and bacon, stirring frequently until potatoes are golden yellow and cooked through, about 20 minutes.
2 season with salt and pepper.
3 finally, remove the potatoes and bacon from the pan. place them on a plate lined with paper towels to soak up some of the fat.
4 these beautiful country potatoes go well with sausages (vaud sausage) and sauerkraut.

Total Time: 1 hr 50 mins Preparation Time: 15 mins Cook Time: 1 hr 35 mins

1 heat oven to 375 degrees.
2 pierce the sweet potatoes several times with a fork and place on a foil-lined baking sheet. bake until softened, 1-1/2 hours, depending on size; let cool.
3 slice each sweet potato in half lengthwise. scoop the flesh into a saucepan and discard the skins. add the maple syrup (to taste), butter and sour cream. using a wooden spoon or potato masher, mix until smooth. season with the salt and nutmeg.
4 place over medium heat, stirring occasionally, until warmed through, about 5 minutes.

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

1 in a large, heavy-bottomed nonstick saucepan (preferably stainless steel), heat the oil over low heat. add the fennel, onion, garlic, and shallot and saute gently, stirring frequently with a wooden spoon, until they soften and turn slightly translucent, about 3 minutes.
2 add the sweet potato, raise the heat to medium-high, and continue sauteing, stirring very frequently to prevent sticking or burning, until the sweet potato deepens in color and begins turning fragrant, about 5 minutes.
3 season lightly with salt and add the wine. stir continuously as the wine simmers, until it has almost evaporated completely, 3 to 4 minutes.
4 add just enough of the cream to cover the sweet potatoes barely. as the cream simmers and is absorbed by the sweet potatoes, keep stirring continuously, making sure that the cubes do not stick to the bottom; add a little more of the cream from time to time as necessary to keep the mixture from turning dry.
5 when the sweet potatoes are tender and the liquid has thickened and enveloped the potatoes, after 10 to 12 minutes, remove the pan from the heat. stir in the butter pieces and about two-thirds of the parmesan, and then adjust the seasonings with a little more salt if necessary.
6 to serve, spoon the mixture onto individual plates. garnish with a hint of nutmeg, a little more parmesan, and some torn sage leaves.