tablespoon olive oil over fingerling potatoes in the bowl. Season with
br>Add onions and cook for 5 minutes, or until translucent
erving.
Assemble:
Cut potatoes lengthwise into 1/8-inch
Place the potatoes in a large saucepan of
aking sheet, toss together the potatoes, oil, salt, and pepper. Roast
Preheat oven to 425\u00b0F.
Place all ingredients in a roasting pan.
Place in oven for 15 minutes.
Toss all ingredients and roast for 15 more minutes. Roast till fork tender and crisp!
Scrub the potatoes and cook in boiling water
Preheat oven to 425 degrees.
Place potatoes in a bowl and drizzle with olive oil. Sprinkle with salt and pepper and rosemary leaves.
Toss well to coat.
Place on a baking sheet in the oven for 30 minutes.
Preheat oven to 400\u00b0F.
Heat a large ovenproof gratin dish or skillet in the oven for 15 minutes. Combine salt, pepper, thyme and rosemary in a small bowl.
Toss potatoes in a medium bowl with the olive oil. Sprinkle generously with seasoned-salt mixture, and arrange potatoes in a single layer in preheated pan.
Roast until they are golden on the outside and tender when pierced with a sharp knife 25-30 minutes.
Remove from oven, and serve hot with additional seasoned salt on the side.
Wash/scrub the fingerling potatoes and boil, unpeeled, for 12 minutes. Drain and let
In a 4 quart saucepan, place potatoes, 1 t. salt and enough water to cover; heat to boiling over high heat. Reduce to low and cover to simmer 10-12 minutes until done. Drain.
In a medium serving bowl, whisk, vinegar, olive oil, sesame oil 1/4 t. salt until blended. Stir in red pepper, green onion, jalapeno and cilantro into the dressing.
When the potatoes are cool enough to handle, cut in half lengthwise. Add to the dressing and toss.
Serve with Recipe #128623.
oll pan.
Bake potatoes at 425\u00b0 for 30 to 32
Melt butter in a large skillet over medium heat. Add potatoes; cook, stirring occasionally, for 30 minutes or until potatoes are tender. (Tenting with foil will speed up cooking.)
Stir in fresh mushrooms, garlic and shallot; cook for 10 minutes more. Add broth, dried mushrooms, mustard and herbs; cook over high heat for 5 minutes or until most of the broth has cooked off. Stir in creme fraiche and cook for 5 minutes more. Season with pepper and fresh thyme.
f boiling, salted water, cook potatoes until tender, about 10 minutes
elted, add the shallots and potatoes, season with salt and pepper
Rinse the potatoes and put them in a
small saucepan, cover the potatoes with cold water and bring
Potatoes -- I prefer to cut them
simmer, and top with fingerling potatoes. Season all vegetables generously with
ook for 30 seconds, stirring constantly. Stir in broth, cream, and potatoes