I usually buy frozen fries from the store, but I saw this recipe in my Ellie Krieger cookbook and it looked so delicious! I am not a huge french fry lover, but the Parmesan cheese sold me on this recipe. The fry's turned out really good. I liked the flavor boost that leaving the skins on provided. They were also pretty healthy.
Source: Adapted by: So Easy by Ellie Krieger
Ingredients:
5 medium russet potatoes, washed
1 tbsp Canola oil
1/4 c shredded Parmesan cheese
salt and pepper to taste
Directions:
Preheat oven to 450 degrees.
Cut up potatoes into thin strips.
Toss the potatoes in the oil and spread over a baking sheet
Sprinkle with salt and pepper
Bake for 20 minutes
Sprinkle Parmesan cheese on top and bake for an additional 15- 20 minutes.
Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts
Monday, January 3, 2011
Monday, November 29, 2010
Zuppa Toscana
This is a copycat recipe for Olive Garden. I love this soup and get it every time I go to Olive Garden. I have made another version of it before, but it wasn't nearly as good as this one. I made a few changes, but I think it tastes very similar to the original and has less fat and calories!
Source: http://cinnamonspiceandeverythingnice.com/
(adapted from Tuscan recipes)
Ingredients
4 slices bacon, cut into a small dice (I omitted)
1 pound hot Italian sausage, ground or links with casings removed ( I used sweet turkey sausage)
1 large yellow onion, diced
4 cloves garlic, minced
4 cups (32 ounces) chicken broth or stock (I used homemade, it makes a difference)
3 cups Russet potatoes, cubed
sea or kosher salt and fresh black pepper
1/2 tsp cayenne pepper (my addition)
2 loose packed cups kale, in bite size pieces
1 cup heavy cream or 14 ounce can evaporated milk (I used half-and-half)
Parmesan cheese, grated, for serving
Directions:
1. In a large soup pot or sauce pan cook bacon over medium until crispy. Add sausage and break it apart as it cooks. Once sausage is browned and crumbled drain off the grease leaving a tablespoon or two to saute onion. 2. Push the sausage to the edges of the pot and add onion to center; saute until translucent; add garlic; saute until fragrant. 3. Stir in broth and potatoes, season with 3/4 teaspoon salt and 1/4 teaspoon pepper, simmer for about 20 minute or until potatoes are tender. 4. Add kale and heavy cream or evaporated milk. Bring to a simmer. Serve with Parmesan cheese and crusty bread.
Source: http://cinnamonspiceandeverythingnice.com/
(adapted from Tuscan recipes)
Ingredients
4 slices bacon, cut into a small dice (I omitted)
1 pound hot Italian sausage, ground or links with casings removed ( I used sweet turkey sausage)
1 large yellow onion, diced
4 cloves garlic, minced
4 cups (32 ounces) chicken broth or stock (I used homemade, it makes a difference)
3 cups Russet potatoes, cubed
sea or kosher salt and fresh black pepper
1/2 tsp cayenne pepper (my addition)
2 loose packed cups kale, in bite size pieces
1 cup heavy cream or 14 ounce can evaporated milk (I used half-and-half)
Parmesan cheese, grated, for serving
Directions:
1. In a large soup pot or sauce pan cook bacon over medium until crispy. Add sausage and break it apart as it cooks. Once sausage is browned and crumbled drain off the grease leaving a tablespoon or two to saute onion. 2. Push the sausage to the edges of the pot and add onion to center; saute until translucent; add garlic; saute until fragrant. 3. Stir in broth and potatoes, season with 3/4 teaspoon salt and 1/4 teaspoon pepper, simmer for about 20 minute or until potatoes are tender. 4. Add kale and heavy cream or evaporated milk. Bring to a simmer. Serve with Parmesan cheese and crusty bread.
Wednesday, July 22, 2009
Potato & Ham Galette
This recipe is adapted from Robin Miller. Her recipe included goat cheese, but I refuse to buy it because of the cost. This is a very easy recipe that you could adapt any way you like. It kind of reminded me of a pizza, but with potatoes instead of dough. My family loved it and it really was satisfying and fairly healthy.
Adapted from Robin Miller
Ingredients:
2 Yukon Gold potatoes, very thinly sliced
1/2 red onion, thinly sliced or diced
1 c diced cooked ham
1 c cheese ( I used mozzarella and sharp cheddar)
1 tbsp cilantro
Directions:
Preheat oven to 350 degrees F.
Line a baking sheet with aluminum foil and spray with cooking spray.
Peel the potatoes and wash them. Using a food processor or mandolin, thinly slice the potatoes.
Layer the potatoes on the baking sheet in a 10 inch circle or square.
Sprinkle the ham, onion, cheese and cilantro on top of the potatoes.
Bake for 20 minutes or until the cheese is golden and bubbly.
Serves 4-6
Adapted from Robin Miller
Ingredients:
2 Yukon Gold potatoes, very thinly sliced
1/2 red onion, thinly sliced or diced
1 c diced cooked ham
1 c cheese ( I used mozzarella and sharp cheddar)
1 tbsp cilantro
Directions:
Preheat oven to 350 degrees F.
Line a baking sheet with aluminum foil and spray with cooking spray.
Peel the potatoes and wash them. Using a food processor or mandolin, thinly slice the potatoes.
Layer the potatoes on the baking sheet in a 10 inch circle or square.
Sprinkle the ham, onion, cheese and cilantro on top of the potatoes.
Bake for 20 minutes or until the cheese is golden and bubbly.
Serves 4-6
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