1 1/2 lb russet potatoes, peeled, cut into 1-inch cubes 1/4 cup vegetable oil 1 tsp. dried thyme salt and black pepper to taste Boil potatoes in salted water for 5 minutes, drain well. Heat oil in a large nonstick skillet over medium-high. Add parboiled potatoes and saute 5 minutes without stirring. Stir and cook […]
Be sure to serve this wilted salad as soon as you have dressed it, before the spinach wilts completely and while the dressing is just seeping into the potatoes. 1 1/2 pounds all-purpose potatoes, peeled and cut into 1-inch chunks 1 tablespoon olive oil 1 ounce Canadian bacon, minced 11 cups (loosely packed) shredded stemmed […]
3 pounds red potatoes, cubed 4 Tbsp bleu cheese 2 tsp minced fresh rosemary 3 to 4 Tbsp olive oil 4 Tbsp minced fresh parsley dashes of salt, pepper and Hungarian paprika or cayenne Cook the potatoes 10 minutes in a pot of rapidly boiling water. Drain. Toss potatoes with with olive oil, rosemary, parsley […]
2 quarts small, new red (or quartered) large potatoes 2 tsp garlic salt 1/2 cup chopped fresh basil or 2 tsp dry basil 1/2 cup marinated dried tomatoes, chopped Sprinkle olive oil from marinated dried tomatoes over potatoes and roll them until well coated. Roast at 450 degrees until brown. Stir in garlic salt, basil […]
14 Tbsp unsalted butter, softened and more for the pan 6 pounds Yukon Gold potatoes, peeled and cut into chunks 2 Tbsp plus 1 tsp kosher salt 1 1/2 cup sour cream 1 tsp black pepper 6 Tbsp finely chopped chives 2/3 cup bread crumbs 2/3 cup grated Parmigiano-Regianno cheese Lightly greased a 9-inch by […]