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Braised Potatoes

Ingredients: 1 1/2 Ounce(s) extra virgin olive oil 1/16 Cup(s) butter 1 medium onion; thinly sliced 1 1/2 Pound(s) fingerling potatoes or very; small white potatoes 6 shallot; peeled 3 sprigs rosemary 1 coarse sea salt and pepper 1 Cup(s) chicken stock 1 chopped rosemary; for garnish Directions: Preheat oven to 375F . Heat oil and butter over medium low heat in a large oven proof skillet. Add onion, and cook until very soft, about 15 minutes. Stir in the potatoes and shallots and half the rosemary; season. Raise heat to medium high and cook until potatoes begin to brown about 10 minutes. remove from heat, and add remaining rosemary and the stock. Cover skillet, and trasfer to the oven; cook until potatoes are fork tender, about 0 minutes. Uncover, and cook until liquid is reduced, about 20 minutes. Sprinkle with chopped rosemary. Contributor: Martha Stewart Living 2/02 insert
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Bake uncovered 10 to 20 minutes more until potatoes are tender and edge Mash potatoes - make ahead Garnish Ingredients: Paprika, if desired Chopped fresh parsley, if desired Place potatoes in 4-quart saucepan. Cover with water; add 2 teaspoons salt. Bring to a boil over high heat. Reduce heat to medium. Cook potatoes until fork tender (15 to 18 minutes Scandinavian-style potatoes Preheat oven to 450°; oil a large glass baking dish. Peel and cut (in half lengthwise) potatoes. Place each half, cut side down, on a cutting board. Arrange two chopsticks on both sides of potato and thinly slice across the potato. (The chopsticks keep yo Wine-braised pork loin Combine first 5 ingredients in small bowl. Pat pork dry, rub with salt mixture. Cover and chill 6 to 24 hours. Preheat oven to 350F. Wipe pork dry. Heat 2 tablespoons oil in heavy Dutch oven or casserole over high heat. Add pork, brown on all sides, about Deluxe scalloped potatoes In large saucepan over medium heat, melt butter. Add cheese and stir until melted. Add sour cream, onion, and potatoes; mix well. Turn into buttered 2-quart baking dish. Bake at 375F for 30 minutes. Roasted garlic potatoes In a small bowl, combine oil, garlic, and rosemary. Spray a large cookie sheet with cooking spray. Arrange potato slices on cookie sheet, brush with garlic oil mixture, and sprinkle with cheese. Bake at 400F degrees for 30 minutes, or until potato Rosemary-roasted red potatoes 1. Prepare and clean potatoes 2. Heat oven to 350 degrees F. Grease 13x9x2 pan with shortening. 3. Place potatoes in pan. Drizzle with oil, stir to coat. Sprinkle with onions and rosemary; stir. 4. Bake uncovered about 1.25 hours, stirring occasionally un Mashed potatoes with parsnips and carrots Cut potatoes and parsnips into 2-inch pieces. Cook potatoes and parsnips in large pot of boiling salted water until very tender, about 30 minutes. Drain. Return potatoes and parsnips to pot. Mash until smooth. Mix in grated carrots. Stir in butter. St Potatoes supreme Spray 6 individual souffle or custard dishes with nonstick spray coating. Set aside. Peel and cut up potatoes. Cook, covered, in boiling salted water for 10 to 15 minutes or until tender. Drain. Mash with an electric mixer on low speed. Add crea Braised lettuces PREHEAT OVEN TO 350F. TRIM and discard the outer leaves from the escarole, leaving the lighter green center. Cut in half from root to tip. Trim and discard any discolored outer leaves of endive and Boston lettuce and cut them in half from root to Curried potatoes Bring a large saucepan of water to a boil. Add potatoes and cook, covered, 15 to 20 minutes, until tender. Drain in a colander. In a large non-stick skillet, heat butter and saute garlic and onion until softened. Stir in curry powder. Add p Escalloped potatoes For sauce: In a saucepan, melt butter, then blend in flour. Cook over moderate heat and slowly stir in milk. Season with salt & cayenne. Continue cooking until sauce is smooth and boiling. Reduce heat and add cheese, stirring, until cheese is blended. Cauliflower and potatoes with black mustard seeds Peel potatoes and cut into 1/2- inch cubes; place in a bowl of water. Separate cauliflower into flowerets about the same size as the potato cubes. Set aside. Mix mustard with fenugreek in a small bowl. Mix ground spices together in a small bow Potatoes gourmet Cook potatoes in skins; cool. Peel and shred on a coarse grater. Combine cheese and 3 tablespoons margarine in saucepan; heat and stir until cheese is almost melted. Remove from heat; blend in sour cream, onion, salt, and pepper. Fold in potato Indian dry potatoes Cut the potatoes into half inch cubes. Heat the ghee in a heavy non-stick pan over moderate heat. When it is hot but not smoking, add the red or green chilies, whole spice seeds (cumin and perhaps black mustard seeds), ginger root, and asafetida. Fry u Balsamic sweet potatoes Place potatoes in a large saucepan and cover with water. Bring to a boil and cook potatoes 30 to 40 minutes or until tender. Remove potatoes and peel. Cut in slices 1/2" thick and arrange in a serving dish. Sprinkle with balsamic vinega Garden stuffed baked potatoes 1. Microwave pierced potatoes on high for 12 minues; bake at 425 for 15 minutes. Slice off potato tops. Scoop out pulp,, keeping skins intact. Mash pulp in a medium bowl. 2. Heat a small skillet over medium heat; add butter. Add onion and saute until tend New potatoes in white wine Rinse unpeeled potatoes under cold water and place in 2-quart pan. Add wine, vinegar, butter, garlic, shallots, salt and pepper. (If using dried tarragon, add to wine and vinegar mixture.) Cover. Bring to boil over high heat. Reduce heat to low Suffed potatoes Bake potatoes at 350 degrees for about 1 hour, until soft when pierced with fork. Cut each lengthwise; scoop out centers. Place potato centers in fry pan with butter, scallions, cashews, tomato, bell pepper, and garlic. Saute 10 minutes. Restuf Skillet-braised chicken thighs with chickpeas In a shallow dish, dredge chicken thighs in flour, shaking off the excess. Season both sides with salt and pepper. In a large cast-iron or nonstick skillet, heat 1 tablespoon of the oil over high heat. Add the chicken, partially cover the pan and