ooked through.
For the potatoes, cook potatoes in a steamer (or
he oven).
Boil the baby potatoes in salt water.
Halve
.\tWash and halve the baby potatoes.
4.\tSet the gas
urn chicken pieces and add baby potatoes, turning potatoes to coat with juices
Cook the baby potatoes in their jacket in salted water until soft.
While the potatoes are cooking make the sauce,.
Melt the butter the add the cake flour, stir until well blended.
Add the water gradually stirring constantly until boiling point, then add the evaporated milk, mustard and salt, bring to the boil once boiling point is reached remove from the stove.
Remove the skin off of the potatoes, put them back into the pot with the mustard sauce heat through, and serve.
Wash but do not peel potatoes. Half or quarter the larger baby potatoes and cook potatoes until tender.
Drain potatoes and spray with olive oil. Note if you do not use a sprayer to coat potatoes you will need more olive oil to cover them.
Toss coated potatoes with garlic and rosemary.
o not use very small baby potatoes: slightly smaller than a golf
Wash and slice baby potatoes into 1 inch thick slices.
Put in roasting pan along with thinly sliced onion.
Sprinkle with the Montreal Steak seasoning.
Pour oil over top, toss to coat well.
Bake in 400\u00b0F oven for approximately 30 minutes, turning once.
Potatoes are done when they are golden brown, with soft centres.
Cook potatoes in boiling, salted water for 10 mins, until just tender. Drain and let cool slightly. Crush slightly.
Meanwhile, in a heavy-bottomed saucepan or deep-fryer, heat oil to 350\u00b0F. Deep-fry potatoes for 8 mins, until golden and crisp. Drain on paper towels.
In a large bowl, combine lemon juice and spices. Add hot potatoes and toss to coat. Sprinkle with cilantro and serve with yogurt.
Pre-heat oven to 375 degrees.
Spray baking spray with non-stick cooking spray.
Throw potatoes into Ziploc baggie.
Spray liberally with non-stick cooking spray (at least 5-6 sprays).
Add salt, pepper, garlic and paprika. Shake well until potatoes are well-coated.
Place on baking tray, in single layer.
Bake for about 45-50 minutes, or until potatoes are tender.
Preheat oven to 400\u00b0F Arrange potatoes in single layer on large rimmed baking sheet. Drizzle with oil; sprinkle with rosemary pieces, garlic, and salt; toss to coat. Roast until potatoes are tender, stirring every 15 minutes, about 45 minutes total.
Mix in capers. Roast until flavors blend, about 5 minutes longer.
Season with pepper. Transfer to bowl. Garnish with rosemary sprigs.
bring to a boil. Cook potatoes about 10 mins until just
Preheat an air fryer to 350 degrees F (175 degrees C).
Combine potatoes and oil in a bowl and toss to coat. Add 1/4 teaspoon granulated garlic and 1/4 teaspoon parsley and toss to coat. Repeat with remaining garlic and parsley. Pour potatoes into the air fryer basket.
Place the basket in the air fryer and cook, tossing occasionally, until golden brown, about 20 to 25 minutes.
eed to par-boil these potatoes first, place them in a
In a large bowl, stir together yogurt, paprika, garlic, olive oil and salt. Add the chicken pieces to the bowl, and turn to coat with the yogurt mixture. Cover the bowl with plastic wrap and marinate in the fridge for 2-8 hours.
Preheat oven to 400\u00b0F Line a baking pan with cooking spray. Cut the potatoes in half, and lay them in the baking pan.
Place the chicken pieces on the potatoes. Roast for 45-60 minutes, or until chicken is done.
Cook the potatoes whole in a large pot
Wash potatoes.
Place them in a
et home ...
3. Wash potatoes and place in a large
Using vegetable peeler, remove strip of peel in thin band around center of each potato.
Place potatoes in large saucepan; cover with cold water.
Sprinkle generously with salt and bring to boil.
Reduce heat to medium and cook just until potatoes are tender, about 12 minutes. Drain well.
Return potatoes to saucepan. Add butter to pan; stir over medium heat until butter melts and coats potatoes.
Sprinkle with chives, salt, and pepper.
Transfer potatoes to bowl and serve.
In a small bowl combine butter, tomato paste, dill and black pepper. cover and refrigerate. (can be done up to 5 days in advance).
Cook potatoes in a boiling water 15 to 25 mins until tender. Drain.
In a wok or skillet, heat oil over medium high, add garlic, stir fry 10 secs. Add carrots, stir fry 2 minutes Add peppers, stir fry 1 to 2 min or until color intensifies. Add potatoes and stir fry 2 minutes until they are heated through.
Stir in butter mixture tossing to coat vegetables.