potato

Steak Mock Frites

Kosher salt

baby potatoes

neutral oil, like canola

unsalted butter

thyme leaves, minced

shallot,

lemon juice

Champagne vinegar

beef

salt and black pepper

neutral oil,

Garlic Roasted Potatoes

potatoes

olive oil

salt

black pepper

garlic (6 cloves)

parsley

Oven "Fries"

potatoes,

canola oil

Salt

Cooking spray

Pork Chops With Apples and Garlic Smashed Potatoes

small fingerling potatoes

garlic

pork

sage

pepper

red onion,

Granny Smith apples,

apple cider

buttermilk

Beef bourguignon

beef trimmed,

brown onion, finely chopped

shortcut rindless bacon, halved lengthways, cut into 1cm strips

garlic cloves, finely chopped

red wine

Massel beef stock

tomato paste

pickling onions, peeled (see tip)

small button mushrooms

Green beans, to serve

Classic Nicoise Salad

red-skinned potatoes, sliced 1/3 inch thick

dry white wine

haricots verts

eggs

white wine vinegar

shallot, minced (about 2 tablespoons)

dijon mustard

thyme

cherry tomatoes

Boston lettuce, leaves

radishes,

tuna

nicoise olives

Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.

Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.

Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.

Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.

Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.

Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.

 String beans (or haricots verts) will taste much better if you actually cook them versus just blanching them. Steam until fork tender but not mushy. It brings out the natural sweetness and flavor. 

I made this with fresh ahi tuna and it was amazing- it takes a lot of time to prep all the ingredients though so be forewarned!

I am Niçois and a "classic" salade niçoise *never* has boiled potatoes or any other boiled vegetable ! Please, only a tiny bit of vinegar and you must drink the wine, don't put it in the salad ! Thank you.

Was perfect! I also used a little less oil than the recipe.1/2 cup was perfect for me. <br />

Delicious!  Vey authentic!  I used a little less oil then suggested (about 1/2 cup) because I like a tart dressing and I mixed it with my emersion blender so it wouldn't separate.  Next time I might add some tarragon to the dressing as well.

This recipe is super delicious! It’s made a lot easier if you can get some of the prep out of the way ahead of time (boil potatoes, green beans, hard boiled eggs). Highly recommend! 

Thank you for sharing this! You have inspired me to adapt it a little bit :) Easy and fun to cook with fish fingers :) quick view https://www.youtube.com/watch?v=aqPjiZALwaE<div><br /></div><div>Thank you :)</div>

Delicious! I kept the recipe as directed, including the dressing, except for the olives, which I just used a Mediterranean blend. My husband and I loved it! This has become our summer go to recipe when family and friends come for a visit. 

This is a clone of the Olive Garden Zuppa Toscana. Tried and true, approved by former Olive Garden chefs.

Olive Garden Copycat Zuppa Toscana

sausage

vidalia onion, chopped

bacon,

Accent seasoning (optional)

red pepper flakes

chicken

water

flour

heavy whipping cream (tempered)

Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over med-high heat.

Add onions, garlic, salt, pepper, and red pepper flakes to Sausage and cook until onions are clear and aromatics of the seasonings blend together.

Reduce heat back to medium and place, potatoes, in the pot. and slowly add the Chicken Stock and water and stir. (use Chicken Bouillon envelope for extra flavor is Chicken Stock is weak).

Cook on medium heat until potatoes are done and stir occasionally. Once Potatoes are done, Add flour or cornstarch and simmer for another 15 minutes.

Reduce heat to lowest setting and sprinkle in your kale and cooked bacon and slowly pour cream while stirring.

Yum yum yum... this soup totally blew me away... it's DELICIOUS.  As a former Olive Garden employee who has the taste of Zuppa Toscana burned in my tastebuds, I can truly say that my soup tonight came out as a PERFECT match.  I did customize this recipe with the help of previous readers, so I recommend following it like this...  I used 1 lb of hot Italian sausage, 3 medium to large potatoes UNPEELED, 1 small onion, 3 strips of thick sliced bacon, 4 cloves of garlic, 3 cups of kale (veins removed and sliced thin like ribbons), 32 oz of chicken broth, 2.5 cups of water, and 1 1/4 cups of half and half.  I removed the casings from the sausage and browned the meat in a skillet, then putting aside in a stockpot.  Then in the same skillet, I cooked the bacon and onions side by side, and put the onions in the stockpot, and went to work chopping up the cooked bacon and also putting in the pot.  Then I sliced up all the potatoes... leave the skins on!... it creates awesome ribbons in the soup that add texture and flavor.  I sliced them lengthwise and then in half into 1/4 inch thick triangles.  Then I put the chicken broth, minced garlic, and water and let boil for about 30 minutes, until the potatoes were tender.  Then I added the kale and half & half and let simmer another 15 minutes or so until the kale was tender as well.  Although the hot sausage left a reddish colored film on top of the soup, it properly seasoned the soup without needing crushed red pepper (which the real OG recipe includes).  Remember this soup should have a nice zing to it so I found that hot italian sausage worked beautifully.  What a fabulous soup for this chilly weather!!  Bon Appetit!

Try this Quick Egg &amp; Potato Scramble for your next brunch get-together! Given the complexity of flavors in our egg and potato scramble (hello, onions and jalapeño!), it's hard to believe how quick it is to make.

Quick Egg &amp; Potato Scramble

butter

ORE-IDA Potatoes O’Brien

onions

jalapeño pepper, finely chopped

Melt butter in large nonstick skillet on medium heat. Add potatoes, onions and jalapeño peppers; cook 7 to 8 min. or until onions are tender and potatoes are golden brown, stirring frequently.

Beat eggs and black pepper in small bowl; add to skillet. Cook 3 min. or until eggs are set, stirring occasionally.

This chicken pot pie recipe takes a little time, but it is WELL WORTH IT!! This is an all-time favorite in our family. Great on a cold winter day.

Delicious Chicken Pot Pie

potato, diced

onion, diced

celery, diced

carrot, diced

margarine

all-purpose flour

chicken broth

half-and-half

pie crusts (either store bought

Saute onion, celery, carrots and potatoes in margarine for 10 minutes.

Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.

Cook over medium heat stirring constantly until thickened and bubbly.

Stir in salt and pepper; add chicken and stir well.

Pour into shallow 2 quart casserole dish and top with pie shells.

Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

This is without a doubt the best chicken pot pie I've ever made or eaten in my life!!!  My boys said, "it was da bomb", (meaning excellent).  I had to double the recipe to make a big 9 X 13 pie to feed my gang, so I had alot of work ahead. I did all the prep work (minced the onion, peeled and diced the potatoes and carrots, and diced 1.5 lbs. of chicken breasts then cooked them in 2 cups of broth and a bay leaf) the day before then refrigerated it all until the next day, when once I made the top crust, it was a snap to do the rest. I just had to cook the already peeled and diced potatoes/carrots, warm the chicken in the micro and make the sauce. Ohhhh so delicious!!

These are the most flavorful crispy roast potatoes you'll ever make. And they just happen to be gluten-free and vegan (if you use oil) to boot.

The Best Crispy Roast Potatoes Ever Recipe

(4 grams) baking soda

(75 milliliters) extra-virgin olive oil, duck fat, goose fat, or beef fat

rosemary

garlic, minced

parsley leaves, minced

Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.

Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.

When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.

Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.

Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.

There is absolutely nothing like a shrimp boil, but this flavorful recipe captures its essence by roasting the ingredients on a sheet tray instead of simmering them in a pot of broth. Serve it on its own or <a href="https://cooking.nytimes.com/recipes/1021422">tossed with pasta</a>. <span>The slight char brings out seafood’s sweetness, so for contrast, </span>serve with tart lemons or a tangy cocktail sauce

Sheet-Pan Shrimp Boil

baby red

garlic cloves,

Kosher salt and black pepper

corn, husked, cut into 4 segments

unsalted butter, softened

seafood seasoning,

paprika

cayenne,

lemon,

parsley leaves (optional)

Heat oven to 425 degrees. Place a rack in the center of the oven.

Prepare the potatoes: In a large bowl, toss potatoes with oil and garlic until coated. Season with salt and pepper, then pour onto a large baking sheet and set aside.

Prepare the corn: Spread each piece of corn with some of the butter and set aside.

Prepare the shrimp: In the same big bowl, whisk together the olive oil, lemon juice, garlic, seafood or Cajun seasoning, paprika, cayenne and pepper. Add the shrimp and stir to coat evenly. Set aside.

Bake the potatoes until golden brown and fork tender, about 20 minutes. Remove the potatoes from the oven, set the rack in the middle of the oven and switch oven to broil. Scatter the corn over the potatoes and broil 3 to 4 minutes, or until kernels begin to brown slightly.

Remove the pan from the oven, and flip the corn. Scatter shrimp all over the pan and broil for 2 minutes, or until the shrimp have curled and turned pink.

Turn the shrimp, scatter the lemon wedges on top and broil 2 more minutes. Squeeze the lemon juice over everything and sprinkle with parsley, if using. Serve immediately, on its own or tossed with pasta.

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in  cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Old-Fashioned Beef Stew

vegetable oil

red wine vinegar

beef broth,

bay leaves

onion,

carrots,

Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.

Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.

Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Sheet-Pan Potato Hash with Fixins recipe | Epicurious.com

russet potatoes (about 4), scrubbed, very thinly sliced

extra-virgin olive oil

hot-smoked fish (such as salmon, whitefish, or trout)

crème fraîche

Trout or salmon roe, chopped dill, and thinly sliced red onion (for serving)

These are much healthier than fried chips and they taste great.  You can vary the flavor by using different spices.  Try taco seasoning, garlic, cinnamon... the variations are endless.  We like them with just salt and pepper.  The thickness you make them will greatly effect the baking time.  If you do them with a vegetable peeler, they'll take about 20 minutes.  If you slice them in super thin slices, they'll take about 30 minutes.  Just watch them until you get them just right.

The Realtor's Baked Sweet Potato Chips

sweet potato

olive oil, spray

sea salt

Peel the sweet potato and slice it with a vegetable peeler into thin strips.

Lay them out on a parchment lined tray.  Keep them seperate and not touching in a single layer.

Bake them about 20 minutes or until browned and crispy.  Turn the tray about halfway through.

Keep your eye on them and adjust the cooking time to acheive the desired crispy texture.

WHAT DID YOU SAY?  SORRY, I CAN'T HEAR YOU OVER THIS BIG PLATE OF CRISPY CHIPS.  (Diet friendly a la Sugar Busters-esque.)

These potatoes are not quite as crispy like fries but they're better for you because they're baked. The serving size says 4, but I eat all of them at one sitting! Adapted from Ina Garten's book,&quot;Back to Basics&quot;(Barefoot Contessa).  Ina likes to cut them into fairly large wedges, but I like them smaller(like french fries) because I love the crispiness and get more of it with smaller wedges!
Sweet potatoes are available year-round, but their prime season is really autumn and winter. Choose potatoes that are smooth and unblemished, and use them fairly soon because they don't keep as well as other potatoes.

Ina Garten's Baked Sweet Potato  Fries

sweet potatoes, peeled

brown sugar

kosher salt,

Cut sweet potatoes in wedges or like french fries.

Place wedges on large baking pan or cookie sheet. Pour over olive oil, and toss to mix.

Now sprinkle over brown sugar, salt, and black pepper. Toss to coat wedges.

Spread out in a single layer. Place pan in oven and bake for 15 minutes, then take out and turn wedges over.

Place back in oven and bake another 15-20 minutes, or until golden brown and crispy on the outside.

Sprinke with extra kosher salt to taste. The cooking time will depend on how big the wedges are. Enjoy!

Note: These are also good with a little ground cumin sprinkled with the other seasonings. Have fun and experiment!

These are brilliant. I made these for supper this supper this evening and everyone loved them. The only addition I made was adding a bit of bourbon before baking and it added a lot of flavour and great glaze.

I had these once at Cheeseburge in Paradise and I fell in love with them. However, ever the health nut, I have attempted to make a lower-calorie verson. They're just as good as the deep-fried ones, but much better for you! Only about 130 calories per serving!

Sweet Potato Chips

sweet potatoes

calorie-free butter-flavored cooking spray (like I Can't Believe It's Not Butter)

garlic salt

Slice sweet potato into thin chips. (For optimal thinness, try using a vegetable peeler to peel the potato into thin slices).

Cover a cookie sheet or baking pan with foil. Spray with nonstick spray and calorie-free butter spray.

Lay chips on foil. Lightly spray chips with calorie-free butter spray and sprinkle with garlic salt or seasoning of your choice.

Bake for 20 min, turn, spray and sprinkle that side, and bake for another 10 minutes.

I had trouble with my first batch burning at 350F.  If you have very thinly sliced sweet potatoes, that seems to be a problem.  I had great success with a similar recipe for apple chips, recipe #294553. For my next batch, I lowered the temperature to 200F and baked the slices for 2 hours on parchment paper, eliminating the need for cooking spray, that produced a much better result.  Some of the slices needed to bake an additional 1/2 hour.  The longer baking time was worth waiting for.

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