A good recipe for Yukon gold potatoes?!
I am thinking of cutting them up in chucks, shaking them with Olive Oil and putting butter and garlic on them and baking!.!.!. Any other suggestions!?Www@FoodAQ@Com
Answers:
slice one pound into wedges or cubes; spray cookie sheet with cooking oil spray and then lay cut potatoes in one layer; spray lightly with cooking oil spray; bake at 425 for about 20-25 minutes until lightly browned (stir once midway through); when cooked, toss either with 2 tablespoons chopped fresh mint in one tablespoon melted butter or with a couple of teaspoons of herbs de provence!. Great tasting and low cal!.Www@FoodAQ@Com
Corn Chowder
Ingredients
* 3 ears fresh corn or bicolor corn
* 4 ounces bacon, cut into 1/3 inch dice
* 2 tablespoons unsalted butter
* 1 medium onion, cut into 1/2 inch dice
* 1/2 large red bell pepper, cut into 1/2 inch dice
* 1 sprig fresh thyme, leaves removed and chopped
* 1/2 teaspoon ground cumin
* 1/8 teaspoon turmeric
* 1 lb yukon gold potato, peeled and cut into 1/2 inch dice
* 3 cups chicken stock
* kosher salt
* fresh ground black pepper
* 2 teaspoons cornstarch, dissolved in
* 2 tablespoons water
* 1 cup heavy cream
* 2 tablespoons minced fresh chives or thinly sliced scallions
Directions
1!.
1
Husk the corn!.
2!.
2
Carefully remove most of the silk by hand and then rub the ears with a towel to finish the job!.
3!.
3
Cut the kernels from the cobs and place in a bowl!.
4!.
4
You should have about 2 cups!.
5!.
5
Using the back of your knife, scrape down the cobs and add the milky substance that oozes out to the corn kernels!.
6!.
6
Heat a 3-to 4-quart heavy pot over low heat and add the diced bacon!.
7!.
7
Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown!.
8!.
8
Pour off all but one tablespoon of the bacon fat, leaving the bacon in the pot!.
9!.
9
Add the butter, onion, bell pepper, thyme, cumin, and turmeric and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned!.
10!.
10
Add the corn kernels, potatoes and stock, turn up the heat, cover, and boil vigorously for about 10 minutes!.
11!.
11
Some of the potatoes will have broken up, but most should retain their shape!.
12!.
12
Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot!.
13!.
13
Reduce the heat to medium and season the chowder with salt and pepper!.
14!.
14
Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly!.
15!.
15
As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream!.
16!.
16
Adjust the seasoning if necessary!.
17!.
17
If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder AFTER it has chilled completely!.
18!.
18
Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld!.
19!.
19
When ready to serve, reheat the chowder over low heat; don't let it boil!.
20!.
20
Ladle into cups or bowls and sprinkle with the chopped chives!.
Ellinikos Lemoni Patatas (greek Lemon Potatoes)
Ingredients
* 3 lbs yukon gold potatoes or other waxy potatoes, peeled
* 1/2 cup fresh squeezed lemon juice
* 1/3 cup olive oil
* 2 cloves garlic, minced
* 1 teaspoon dried oregano
* 1/2 teaspoon sea salt
* 1/4 teaspoon fresh ground black pepper
* 1 (14 1/2 ounce) can chicken broth or 2 cups lamb stock
Directions
1!.
1
Peel potatoes and cut them in half (from medium size potatoes, quarter if large)!.
2!.
2
Let them stand in water while preparing sauce!.
3!.
3
Combine all other ingredients in a gallon size"zipper" bag, and shake to combine!.
4!.
4
Dry off the potatoes, and put all of them in the bag and let marinate for 2 hrs!.
5!.
5
Preheat oven to 400 degrees!.
6!.
6
Put the potatoes and marinade in a large casserole, preferrably a white pyrex, approximately 13 x 9 x 3 oval!.
7!.
7
Roast for 1hr 10min, turning occasionally!.
8!.
8
There should be plenty of sauce left over after roasting!.
9!.
9
You can put these under the broiler for 5 minutes to crisp them up if you prefer!.
Www@FoodAQ@Com
Ingredients
* 3 ears fresh corn or bicolor corn
* 4 ounces bacon, cut into 1/3 inch dice
* 2 tablespoons unsalted butter
* 1 medium onion, cut into 1/2 inch dice
* 1/2 large red bell pepper, cut into 1/2 inch dice
* 1 sprig fresh thyme, leaves removed and chopped
* 1/2 teaspoon ground cumin
* 1/8 teaspoon turmeric
* 1 lb yukon gold potato, peeled and cut into 1/2 inch dice
* 3 cups chicken stock
* kosher salt
* fresh ground black pepper
* 2 teaspoons cornstarch, dissolved in
* 2 tablespoons water
* 1 cup heavy cream
* 2 tablespoons minced fresh chives or thinly sliced scallions
Directions
1!.
1
Husk the corn!.
2!.
2
Carefully remove most of the silk by hand and then rub the ears with a towel to finish the job!.
3!.
3
Cut the kernels from the cobs and place in a bowl!.
4!.
4
You should have about 2 cups!.
5!.
5
Using the back of your knife, scrape down the cobs and add the milky substance that oozes out to the corn kernels!.
6!.
6
Heat a 3-to 4-quart heavy pot over low heat and add the diced bacon!.
7!.
7
Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown!.
8!.
8
Pour off all but one tablespoon of the bacon fat, leaving the bacon in the pot!.
9!.
9
Add the butter, onion, bell pepper, thyme, cumin, and turmeric and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned!.
10!.
10
Add the corn kernels, potatoes and stock, turn up the heat, cover, and boil vigorously for about 10 minutes!.
11!.
11
Some of the potatoes will have broken up, but most should retain their shape!.
12!.
12
Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot!.
13!.
13
Reduce the heat to medium and season the chowder with salt and pepper!.
14!.
14
Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly!.
15!.
15
As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream!.
16!.
16
Adjust the seasoning if necessary!.
17!.
17
If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder AFTER it has chilled completely!.
18!.
18
Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld!.
19!.
19
When ready to serve, reheat the chowder over low heat; don't let it boil!.
20!.
20
Ladle into cups or bowls and sprinkle with the chopped chives!.
Ellinikos Lemoni Patatas (greek Lemon Potatoes)
Ingredients
* 3 lbs yukon gold potatoes or other waxy potatoes, peeled
* 1/2 cup fresh squeezed lemon juice
* 1/3 cup olive oil
* 2 cloves garlic, minced
* 1 teaspoon dried oregano
* 1/2 teaspoon sea salt
* 1/4 teaspoon fresh ground black pepper
* 1 (14 1/2 ounce) can chicken broth or 2 cups lamb stock
Directions
1!.
1
Peel potatoes and cut them in half (from medium size potatoes, quarter if large)!.
2!.
2
Let them stand in water while preparing sauce!.
3!.
3
Combine all other ingredients in a gallon size"zipper" bag, and shake to combine!.
4!.
4
Dry off the potatoes, and put all of them in the bag and let marinate for 2 hrs!.
5!.
5
Preheat oven to 400 degrees!.
6!.
6
Put the potatoes and marinade in a large casserole, preferrably a white pyrex, approximately 13 x 9 x 3 oval!.
7!.
7
Roast for 1hr 10min, turning occasionally!.
8!.
8
There should be plenty of sauce left over after roasting!.
9!.
9
You can put these under the broiler for 5 minutes to crisp them up if you prefer!.
Www@FoodAQ@Com
You can skip the butter, just shake the pieces up in olive oil and lots of herbs, salt, pepper and garlic!. Then roast at 450 until they're golden brown, even with a few black spots (carmelization, not burnt)!. Yum!. You could also quarter some onions and throw them in when you shake 'em up and cook it all together!.Www@FoodAQ@Com
Here is a bunch of them!. See what "looks good" to you!.
I've never tried the gold variety of potato because I don't particularly like sweet potatoes and the yellow color has kept me away!.
http://homecooking!.about!.com/library/arc!.!.!.Www@FoodAQ@Com
I've never tried the gold variety of potato because I don't particularly like sweet potatoes and the yellow color has kept me away!.
http://homecooking!.about!.com/library/arc!.!.!.Www@FoodAQ@Com
They make good mashed potatoes! They will be a different consistency that using Idahos (russets) as they are more waxy, but delicious non the less!Www@FoodAQ@Com