Potatoes

Simple Holiday Vegetable Sides – Mashed Potatoes

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Oven Roasted Potatoes with Tomatoes, Olives and Rosemary

Oven Roasted Potatoes with Tomatoes, Olives and Rosemary
Recipe type: Sides
Serves: 4

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Ingredients
  • 1½ pound fingerling potatoes, scrubbed and halved lengthwise
  • 1 tablespoons vegetable oil
  • 1 tablespoon chopped fresh rosemary
  • 2 cups grape tomatoes
  • ½ cup Kalamata olives, halved lengthwise
  • salt and pepper to taste

Instructions
  1. Preheat the oven to 450ºF.
  2. Place the potatoes on a baking sheet, drizzle with the oil, sprinkle with rosemary, salt, and pepper, then toss to combine.
  3. Roast the potatoes until they begin to become tender, about 15 minutes.
  4. Add the tomatoes, olives, then stir to combine.
  5. Continue roasting until the potatoes are browned and tender, about 10 minutes more.Oven Roasted Potatoes with Tomatoes, Olives and Rosemary

 

“Smashed” Potatoes

“Smashed” Potatoes
Cuisine: American
Recipe type: Sides
Serves: 4

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Ingredients
  • 1 lb. small, round potatoes
  • 2 cups vegetable stock
  • 1 tbs. vegetable oil
  • 1 tbs. butter
  • Salt and pepper
  • Handful of thyme for garnish

Instructions
  1. Scrub potatoes. Heat vegetable oil in a heavy-bottomed pot over medium-high heat. Add a layer of the potatoes. Cook for 2 minutes.
  2. Add the vegetable stock, and continue to cook uncovered until most of the liquid has been absorbed, about 15 minutes.
  3. Using the bottom of a glass, gently “smash” the potatoes until they just barely pop their skins and flatten a bit.
  4. Add butter, and let cook for another 2-3 minutes until they begin to caramelize.
  5. Using tongs, flip the potatoes over and cook 2-3 minutes until the other side becomes brown.
  6. Place in serving dish, season with salt and pepper and garnish with thyme leaves.Smashed Potatoes

 

Pan-Roasted Swordfish with Lemon-Lime Drizzle and Golden Potatoes

Pan-Roasted Swordfish with Lemon-Lime Drizzle and Golden Potatoes
Cuisine: American
Recipe type: Fish
Serves: 2

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When it comes to hearty, satisfying seafood dinners, it’s hard to beat a thick, tender swordfish steak with a flavorful sauce to dress it up, and buttery, golden hash browns on the side. If this sounds like a typical “meat and potatoes” meal, it is—but on the lighter side.

Swordfish is flavorful without tasting “fishy,” and a simple preparation is all it needs to bring out its richness. Salt, pepper, a little oil, and a hot pan are all it takes. A bright, citrusy drizzle tops these roasted steaks for a fresh finish. Using both lemon and lime adds a colorful, floral mix, and a touch of brown sugar gives the sauce a slightly sweet edge.

Yellow potatoes and Yukon gold are known for their delicate skins and creamy texture. They make the perfect potato to cook very simply in butter until they turn golden on the outside and lusciously tender on the inside. Lightly smashing them gives the potatoes a buttery “hash browns” appearance. Don’t worry if they break apart a bit as they cook—it’s all a part of the right look.

A note about swordfish: The health benefits of eating lean fish are well noted, but it’s also important to keep the health of nature in mind. Be sure the fish you purchase is certified sustainable—in this case, wild-caught (or “harpoon-caught”). Swordfish has made a comeback from the endangered list in recent years due to sustainability efforts, but overfishing can quickly turn the tide again.

Ingredients
For the Potatoes
  • 2 medium yellow potatoes (or Yukon gold), 3-4 oz each, cut in half lengthwise
  • 1½ tbsp unsalted butter, plus more as needed
  • sea salt
  • freshly ground black pepper
For the Swordfish and Drizzle
  • 1 small garlic clove, finely chopped
  • 1 tsp finely chopped lemon zest
  • 1 tsp finely chopped lime zest
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh lime juice
  • ½ tsp brown sugar
  • sea salt
  • freshly ground black pepper
  • olive oil, for brushing
  • 2 swordfish steaks (preferably wild-caught), about 1-inch thick, 5-6 oz each
  • watercress, cilantro, or mixed greens, for serving (optional)

Instructions
For the Potatoes
  1. Place the potatoes in a small pot and cover with cold water. Bring to a boil and boil until tender enough to pierce slightly with a fork, about 15 minutes. Drain.Potatoes Ready to Cook
  2. Heat a heavy (preferably cast-iron) skillet over medium heat and add 1½ tablespoons of butter. When the butter melts and begins to sizzle, season the potatoes with salt and pepper and add to the skillet cut-side down.Golden Potatoes
  3. Cook, undisturbed, until beginning to brown on the bottom, about 5 minutes. Turn and cook until the second side begins to brown and the potatoes are tender and creamy. (Add a little more butter if the skillet becomes too dry.)
  4. Turn cut-side-down again and use a spatula to lightly smash the potatoes. (If they break a bit, simply shove the pieces back together with the spatula.)Smashed Potato Halves
  5. To serve, place 2 smashed potato halves on each of 2 plates, alongside the swordfish (recipe follows).
For the Swordfish and Drizzle
  1. Preheat the oven to 400° F.Zest Ready to Chop
    Drizzle Ingredients
  2. Place the garlic, lemon and lime zest, and oil in a small saucepan or skillet and warm over medium-low heat until the oil begins to simmer, about 2 minutes.Lemon-Lime Drizzle
  3. Stir in the lemon and lime juice and brown sugar and season with salt and pepper. Simmer 1 minute and remove from the heat. Cover the pan while the fish cooks.Swordfish Steaks
  4. Meanwhile, heat an ovenproof skillet over medium-high heat and brush with olive oil. Season the swordfish with salt and pepper and sear 3 minutes. Turn the steaks over and place the pan in the oven. Roast until the fish is tender and just cooked through, about 3 minutes.Pan-Roasted Swordfish
  5. To serve, make a bed of greens (if using) on each of 2 plates and place 1 swordfish steak on top. Drizzle with the lemon-lime mixture and spoon potatoes alongside. Serve right away.

Roasted Ranch Potatoes with Bacon and Cheese

Ingredients:
  • 4 pounds potatoes
  • 1 cup ranch dressing
  • 0.5 cup shredded cheddar cheese
  • 0.5 cup crumbled, cooked bacon
  • 2 tablespoon dried dill weed
  • 6 scallions, washed and chopped
  • Salt and pepper to taste
Preparation:
Preheat oven to 350°F.
In a Large bowl mix all the ingredients until the potatoes are completely covered with the sauce.
Transfer to a baking pan, cover with foil and bake between 55-75 minutes.
During the baking time, turn over the potatoes couple of time to insure even baking.
Remove the foil and set the oven to 400 degrees and bake for 15 minutes more.
Add cheese and bake a few more minutes until you see some brown spots on the cheese.
For serving, garnish with scallions.

Parmesan Garlic Roasted Potatoes

Ingredients:
  • 4 pounds Potatoes
  • 2 tablespoons of olive oil
  • 3 cloves garlic, minced
  • 2 Tablespoons fresh chopped parsley
  • Fresh grated Parmesan cheese
  • Salt and pepper

Preparation:

  1. Boil a pot of water
  2. Dice the potatoes to an approximately 1 inch cubes.
  3. Once the water has boiled, throw the potatoes in and cook for about 5 minutes.
  4. Pour the water out and shake the potatoes hard, so their edges would become un-even.
  5. In a pan, put some oil and heat it up.
  6. Once the oil is hot, add the potatoes and roast evenly.
  7. While roasting, check if the potatoes are ready. once they are almost ready, add the garlic and the cheese and season with salt and pepper to taste.
  8. For serving, sprinkle with parsley.