Good potato recipe?!


Question: I have a dish i make in my restaurant called Potatoes Lyonnaise....it's basically fried potatoes and onions..with lots of spices...everytime I cooked it...they would brown nicely and have a great flavor..but were always just a little hard...so I decided to try something different...i sliced my potatoes and put them in a microwave dish with a little butter...cooked them for 6 minutes........then put in a frying pan with my onions..they dryed out a little in the microwave so they were perfect for frying.....they became brown and were the most delicious things!!!!!

3 potatoes
1 large onion
salt
garlic powder
onion powder(adds a little more onion flavor and a sweet flavor)
sprinkle of cayenne
2 tbsp butter
try it...i think you'll enjoy it...and P.S....add any seasoning you like..those are just what i use!!!!


Answers: I have a dish i make in my restaurant called Potatoes Lyonnaise....it's basically fried potatoes and onions..with lots of spices...everytime I cooked it...they would brown nicely and have a great flavor..but were always just a little hard...so I decided to try something different...i sliced my potatoes and put them in a microwave dish with a little butter...cooked them for 6 minutes........then put in a frying pan with my onions..they dryed out a little in the microwave so they were perfect for frying.....they became brown and were the most delicious things!!!!!

3 potatoes
1 large onion
salt
garlic powder
onion powder(adds a little more onion flavor and a sweet flavor)
sprinkle of cayenne
2 tbsp butter
try it...i think you'll enjoy it...and P.S....add any seasoning you like..those are just what i use!!!!

Loaded Twice-Baked Potatoes

4 medium russet potatoes
8 ounces 90%-lean ground beef
1 cup broccoli florets, finely chopped
1 cup water
1 cup reduced-fat Cheddar cheese, divided
1/2 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 scallions, sliced

method:-
Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. (Or, use the "potato setting" on your microwave and cook according to the manufacturer's instructions.)
Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the skillet, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.
Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.
Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes.
Yield: 4 servings

Mediterranean Potato Salad

2 pounds red potatoes
Kosher salt
1/3 cup extra-virgin olive oil
3 tablespoons white wine vinegar
1 1/2 cups pitted Calamata olives, roughly chopped
1/3 cup finely chopped red onion
Freshly ground pepper
2 tablespoons chopped flat leaf parsley

method:-
In a large saucepan, cover the potatoes with 1 inch of water and add 1 tablespoon of salt. Cover with a lid and bring to a boil, then uncover, reduce the heat and simmer until the potatoes are easily pierced with a knife, about 15 minutes. Drain and let cool slightly, then cut into 1/2-inch chunks, slip the skins off and place the potatoes in a large nonreactive (stainless-steel, glass or plastic) bowl.
In a small bowl, whisk together the olive oil, vinegar, olives and onion. Season to taste with salt and pepper. Add the olive vinaigrette and the parsley to the potatoes and toss well. Serve warm or at room temperature.
Yield: 4 servings

Easy Italian baked potato....lived on these in college. Make a "boat" out of aluminum foil.....wash a russet or other baking potate & pierce all over with a fork....place in boat....pour 1-2 Tblsp Italian dressing over potato, sprinkle lightly with salt & bake at 350 for 90 min, turning once during cooking.....the herbs & spices go in the potato while cooking & the oil keeps the skin soft...I eat the whole potato.....I think they really don't need butter...maybe a little add'l salt & peeper & that's it!

stewed potato's or/humped potato's

1. skin 4 to 5 large potato's or how many your planning on serving.
2. cut up into chunks.
3.rinse off
4. cut up a small onion or med * what ever you desire
5. bring to a boil a 1/2 med pot of water and out in the potato's and the onion and a 1/3 stick of butter.
6. let that come to a boil ,until the potato become soften and the onion become soften as well. lower the heat!!!!
7. once that(onion& potatos) cook and formates together -in a seperate small bowl add 2 table spoons fo flour and just enough wtaer to make a paste this is called thicken slowly pour in the thicken until it becomes completely disolved and let it continue to cook util its thick , cutit off and serve..........enjoy

Scrub & quarter 2 # small red potatoes--don't peel. Shake in plastic bg with1/4 cup vegetable oil. Add anenvlope of Hidden Valley Ranch Dressing mix & shake well. Bake on ungreased sheeet @ 450 for 35 min. Serves 4.

THANKS EVERYONE!!
u all went and done it..........
read over these great recipes and made myself hungry for a good ole tator ' fixed fancey..........
smilesssssssssssssssssssssss
good recipes guys!!

Dice the potatoes, mix sourcream, shredded cheese, and dice onions (optional). Mix together pour into a greased cake pan. Bake for an hour on 375 degrees. Enjoy!!!





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