James Martin shared how to make dauphinoise potatoes, a decadent, creamy side dish for the ultimate family meal.
When the mercury starts to rise in your favorite weather app, it means one thing: It’s picnic season. And no picnic, or BBQ, or summer potluck, or cookout, or… well you get the point… is complete without potato salad. It’s the ultimate side dish and a surefire crowd-pleaser. But it sure can pack on the calories when loaded with mayo and starch. That’s why we’re here to help. With these 25 lightened up recipes your waistline won’t be hurting after digging in. Grab your fork. You’ll want seconds of these no-dud spuds, and you can go ahead and have them.
This scalloped potato roll is insanely delicious 😍! Recipe: https://tasty.co/recipe/scalloped-potato-roll
As a side dish or a snack, potato latkes are always a good choice. By following this easy recipe, learn how to make the best homemade potato latkes.
One advantage of screwing up a recipe is that at least you know when you don’t screw it up. The first time I made this recipe, I thought I might have overcooked it. The second time, I knew I …
These little suckers are absolutely awesome. Mashed potatoes are about as generic as it gets. You definitely need a fair amount of time to make these, but in the end the reaction you get from your guests is well worth the effort. This is a wonderful potato option that doesn't include the word "mashed". Pavé Potatoes Pavé Potato from Thomas Keller's Ad Hoc at Home 1 cup heavy cream Kosher salt and freshly ground black pepper 3 pounds russet potatoes (3 1-pound potatoes if possible) 5 tablespoons (2 ½ oz.) unsalted butter, 1 tablespoon softened and 4 tablespoons (2 oz.) cut into ½" cubes Canola oil 2 thyme sprigs 2 garlic cloves, lightly crushed, skin left on Minced chives Preheat the oven to 350°F. 1. Pour the cream into a large bowl and season with 1 tablespoon salt and ½ teaspoon pepper. Peel the potatoes. Cut a thin lengthwise slice off one side of a potato so it will rest flat on the mandoline. Lay a Japanese mandoline or other vegetable slicer over the bowl of cream and slice the potato lengthwise into very thin (about 1/16 inch) slices, letting them drop into the cream. (If you can’t lay your mandoline across the bowl, slice the potatoes, adding the slices to the cream as you go.) Stop from time to time to toss the slices in the cream to keep them coated and prevent them from oxidizing. Repeat with the remaining potatoes. 2. Brush a 10 x 6½ x 3 inch high pan with half the softened butter. (Don’t use a shallower pan – need the depth this size pan gives the pave.) Line with parchment paper, leaving a 5-inch overhang on the two long sides. These extensions will be used to cover the potatoes as they cook and later serve as handles when unmolding. Brush the parchment with the remaining softened butter and sprinkle with salt and pepper. 3. Trim the potato slices to form a solid even layer in the bottom of the pan and lay them in the direction that works best to fill the pan. Repeat to from a second layer. Dot with a few cubes of butter and sprinkle lightly with salt and pepper. Continue layering the potatoes, adding butter and seasonings after each two layers. Fold over the sides of the parchment to cover the potatoes. Cover tightly with a piece of aluminum foil (to allow the potatoes to steam as they bake). 4. Bake the potatoes for 1 hour and 50 minutes, or until completely tender when pierced with the tip of knife or a wire cake tester. Remove from the oven and let cool for 15 minutes. Put a weight on top of the potatoes (see note), cool to room temperature, wrap well, and refrigerate for at least 6 hours, or up to 2 days. 5. To serve run a palette knife around the two longer sides of the pavé to release it from the pan, and use the parchment handles to lift the potatoes from the pan, or invert onto a cutting surface. Trim all sides of the pavé. Cut the pavé into 12 equal pieces and let sit at room temperature for 30 minutes. 6. Heat some canola oil in a large frying pan over medium-high heat. Add the potatoes cut-side down, add the thyme and garlic, and cook, basting with the liquid in the pan, until browned on the first side, then turn carefully and brown the opposite side. 7. Arrange the potatoes on a serving platter, browned side up. Put a small piece of butter on each piece to melt, and sprinkle with chives. Serves 6 Note: The easiest way to weight the pavé is to cut a piece of cardboard just smaller than the top of the pan, so that it will cover the top of the pavé without resting on the sides of the pan. Wrap the cardboard in aluminum foil, set it on top of the pavé, and place a few cans or other weights on the cardboard for even weight distribution.
It’s time to get cookin’!
Crispy baked new potatoes are mixed with a homemade chilli tomato sauce then topped with halloumi cheese before grilling until golden. If, like us, you adore the squeaky cheese; take a look at lots more delicious halloumi recipes. And we’ve also got 35+ vegetarian bake recipes to browse, too.
Make our classic meat and potato pie for a comforting dinner. This great-value family favourite freezes beautifully and is a guaranteed crowd-pleaser
Our tips and tricks, including the best dish to use and the importance of covering the dish as it bakes, will help you make potato kugel that everyone wants seconds of.
Try Mary Berry's cheese-topped dauphinois potatoes recipe plus other Sunday lunch ideas and side dishes
Colcannon Potatoes are an Irish mashed potato recipe that are mixed with sauteed cabbage and green onions in addition to the butter and milk. Amazingly delicious, and easy to make!
Mushroom Stuffed Potato Cakes Fluffy potato cakes stuffed with a fragrant lemony herby mushroom mixture. These mushroom stuffed potato cakes would make an amazing addition to meals. I made these potato filled cakes around this time last year and they went down a treat with the family. I had it in mind to make this recipe again to share on the blog, but then completely forgot about it! I then made them again a couple of months ago, took the photos, but wasn’t 100% happy with the way the shots turned out. Now I’ve got my act together, made them again and actually took some really decent pictures this time. So now I can finally satisfied with the cakes AND the images. …
Try something new with potatoes. Fondant potatoes are favourites with chefs, and are seasoned with rosemary and thyme. They're gorgeous when served as part of a Sunday roast
Anglesey Eggs are a delicious Welsh recipe and perfect for vegetarians as a dish on its own, or teamed up with meats for carnivores.
Olivia Munn has credited a special potato for helping to change the look of her face over the past 12 months
Having leftover mashed potatoes? Turn them into this easy mashed potato flatbread! It’s a yeast-free & oil-free side dish that everyone loves!
This is the best potato salad...so much healthier, mayo free, and extra creamy. The creamy base includes plenty of garden fresh herbs, a little garlic, and lots of flaky sea salt. Because there's no mayo, letting it sit out becomes worry free. Most importantly...it's all around delicious!
Fadge is also known as potato cakes, or potato pancakes. The recipe is simple and quick and a loaf of fadge makes a great emergency bread.
Serves 4-6 people as a side
These ain’t your bubbe’s latkes.
