Wash the beets and potatoes, and cut the potatoes into quarters or thirds
br>Mix sriracha and sauces for coating. Bread shrimp in cornstarch
br>Place the white and purple sliced potatoes into separate bowls.
Cut the potatoes 1/4\" thick. Cut slices into matchsticks 1\" long by 1/4\" wide.
In a 3 qt saucepan, heat 1 tbsp olive oil. Add the onions and garlic. Cook, stirring often, until the onions are limp and beginning to brown, 3-5 minutes.
Add the broth and salt. Stir in quinoa and potatoes. Cover and reduce heat to medium. Cook until potatoes are tender and quinoa is translucent, 13-15 minutes. Add remaining olive oil and more salt, if needed.
nto wedges by quartering the potatoes, then cutting each quarter in
oat. Chill for 15 mins.
Meanwhile, for the potatoes, place potatoes in a
For the roasted salt and pepper
Boil potatoes; mash (or use recipe for instant potatoes for 10 servings).
Add sour cream, cream cheese and Parmesan cheese; whip with mixer.
Add salt and pepper to taste and 3/4 teaspoon garlic powder or more.
Put into baking dish.
Crumble pieces of crisp bacon.
Chop green onions.
Mix with bacon and sprinkle over top. Sprinkle with paprika.
Bake at 350\u00b0 for 1 hour.
Better to add butter the last 1/2 hour to prevent burning.
Cook potatoes until just tender; let cool.
Peel off skins and cut into 1/2-inch cubes.
Melt butter.
Add flour and slowly stir in milk.
Cook until thick.
Add in cheese and stir until melted. (Can add onion, if desired.)
il, season well and griddle for 3 minutes on each side
The night before, cube the potatoes, and put them in a
a warm place for about 30 minutes.<
Peel and thinly slice potatoes and place in a
Cook the potatoes in boiling, salted water for 5-6 mins, until tender. Drain and refresh under cold water.
Mix 4 tbsp water with the vinegar, sugar, shallots and chopped olives. Gradually whisk in the oil and season with salt and pepper.
Mix the potatoes, whole olives and tomatoes together. Divide between 4 plates, drizzle with the vinaigrette and arrange the basil leaves on top. Place the buffalo mozzarella on the salad and serve.
Whisk together olive oil, vinegar, mustard and shallot. Season. Set aside.
Steam potatoes for 10 mins, or until fork tender. Let cool slightly then cut into cubes. Toss with vinaigrette then let cool to room temperature.
Just before serving, add remaining ingredients and toss to combine. Season.
wo pans.
Put cubed potatoes in a bowl and add
ayer 1/2 of the potatoes into bottom of the prepared
8 to 10 minutes more. (For the countertop induction oven, add
arlic for 3-5 minutes till translucent.
Toss in the potatoes
Preparation:.
For every recipe version: Bring a large pot