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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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Off the heat, add the cumin seeds. Return the pat to the heat and add the passata, tomato puree, salt, tumeric, chilli powder, cumin, and mint. Co Potatoes rio grande Cook in boiling water for about 12 minutes: 1 lb potatoes. Meanwhile, heat in a large skillet: 1/2 tbs cooking oil. Add and toss over high heat for 5 minutes: green bell pepper. Add and cook, stirring, for 2 minutes green chile, garlic, amd chives Stuffed baked potatoes with cheese sauce 1. Preheat oven to 425øF. Scrub potatoes; pierce each with a fork. Place on oven rack; and bake until fork-tender- 50 to 60 minutes. 2. Remove potatoes from oven. Cool slightly; split in half lengthwise. Gently scoop out potato, keeping shells intact. Tur Festive fruity potatoes Preheat the oven to 350F degrees. Peel the potato and orange sweet potato, and cut into 1 1/4 in pieces. Cook in simmering water for 5 minutes, or until tender, then drain. Combine the apricots, raisins and orange juice in a small pan. 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