SAUTEED POTATOES
Diced potatoes tossed with salt, pepper, and chives make a homey, quick side dish suitable for breakfast or dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Peel potatoes, and place them in cold water to inhibit discoloration. Remove, and cut into 3/4-inch cubes.
- Heat half the oil in a large saute pan over medium heat. Pat potatoes dry; add half to pan. Season with salt and pepper. Cook, tossing frequently, until potatoes are golden, 12 to 15 minutes. Add half the butter; as it melts, toss to coat potatoes.
- Transfer to a serving plate; keep in a warm place while you repeat with remaining oil, potatoes, and butter. Toss potatoes with chives. Serve immediately.
COD PROVENçAL WITH TOMATOES, CAPERS AND OLIVES
An easy, one-pan fish dish that can be ready for the table in less than 30 minutes is always a good recipe to have in your repertoire. This classic Cod Provençal recipe boasts meaty cod loins, simmered in a spicy tomato sauce nestled with salty capers and black olives. This is a quick, simple and healthy one-pan dish that is incredibly flavorful and perfect for busy weeknight dinners. What is "Cod Provençal"? Not a specific recipe, "Provençal" refers to the style of cooking that hails from the sun-kissed region of Provence, in...
Provided by Audrey
Categories Fall
Time 20m
Yield 4
Number Of Ingredients 1
Steps:
- Step 1 - Heat up the olive oil in a large frying pan over medium heat. Add the garlic and onion, and cook for 2-3 minutes until the onion is slightly softened and translucent.
- Step 2 - Add the tomatoes, parsley, thyme, red pepper flakes, pepper and salt, and cook for 10-12 minutes (lid on), stirring occasionally until the tomato is soft.
- Step 3 -Stir in the olives and capers.
- Step 4 - On a clean working surface, drizzle the cod loins with lemon juice and season with salt and pepper on both side. Nestle in the cod loin in the pan, on top of the sauce. Garnish cod loins with tiny thyme sprigs (optional). Close the lid and cook for about 5 minutes, until the cod is just cooked through.
- Season cod with salt, pepper and/or red pepper flakes to taste (optional). Serve immediately.
Nutrition Facts : Calories 200, Fat 20 grams
PROVENCAL TOMATOES
Steps:
- Preheat the oven to 400 degrees F.
- Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.
- In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.
SAUTéED FROGS' LEGS RECIPE ( CUISSES DE GRENOUILLE à LA PROVENçALE )
TRADITIONAL FRENCH RECIPE: Frog Legs are one of the better-known delicacies of French cuisine, but not everyone loves them. Not even in France. Frog legs are rich in protein, omega-3 fatty acids, vitamin A, and potassium.
Provided by Uncut Recipes
Categories Second Course
Time 30m
Yield 3 servings
Number Of Ingredients 9
Steps:
- 01 - Snip apart each pair of Frogs' Legs. 02 - Combine the Frogs' Legs and Milk in a bowl and refrigerate for 30 minutes. 03 - Transfer the Legs to paper towels and pat dry. 04 - Season the Legs generously with salt and pepper. 05 - Put the Flour on a plate and, working in batches, coat the Frogs' Legs with Flour. 06 - Heat 84gr / 3oz / 6 tablespoons of Butter in a medium skillet over high heat until sizzling. 07 - Add half of the Frogs' Legs and cook, flipping once, for 3 minutes or until golden brown. 08 - Transfer the Frogs' Legs to a plate and set aside. 09 - Wipe clean the skillet and repeat using the remaining 6 Frogs' Legs and 84gr / 3oz / 6 tablespoons of Butter. 10 - Clean the skillet one more time and pour in the remaining Butter and the Garlic. Cook, swirling constantly, until mixture is fragrant and the Garlic is lightly browned. 11 - Remove the skillet from the heat. Add Lemon Juice and season with Salt and Pepper. Mix to combine. 12 - Place the Frogs' Legs in the center of a serving plate, drizzle the Sauce around the edge of plate, and garnish with chopped Parsley.
Nutrition Facts : ServingSize 1 portion, Calories 280 cal, Fat 10 g
PERFECT SAUTéED POTATOES
A wonderful alternative to chips and so much simpler to prepare
Provided by Good Food team
Categories Lunch, Side dish, Supper
Time 25m
Number Of Ingredients 2
Steps:
- Cut 1 kg waxy potatoes into chunks.
- Bring a large pan of water to the boil, then cook the potatoes for 3 mins. Drain, shake out onto a kitchen paper-lined tray and leave to cool.
- When ready to serve, heat 6-8 tbsp sunflower or olive oil in a large non-stick frying pan until you can feel a strong heat rising.
- If your pan isn't large enough, fry the potatoes in two batches - rather than crowding them. Have kitchen paper ready to drain them on. Add the potatoes in a single layer, not too tightly packed.
- Turn the heat to medium-high, so that the potatoes sizzle, but don't stir until they start to brown underneath.
- Turn them all evenly 2 or 3 times until nicely browned all over - this can take about 7 mins.
- Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.
Nutrition Facts : Calories 335 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium
SAUTEED POTATOES WITH CUMIN AND WINE
Provided by Marian Burros
Categories easy, side dish
Time 40m
Yield 3 servings
Number Of Ingredients 6
Steps:
- Chop onions coarsely.
- Scrub potatoes but do not peel. Slice thinly. Heat oil in heavy skillet and cook potatoes and onions over medium heat, turning often to brown on both sides.
- When potatoes are brown, reduce heat to simmer. Add wine, pepper and cumin. Cover and cook over very low heat, turning potatoes occasionally until they are tender, about 25 minutes.
Nutrition Facts : @context http, Calories 354, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 14 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 20 milligrams, Sugar 5 grams
SAUTéED POTATOES
Make and share this Sautéed Potatoes recipe from Food.com.
Provided by threeovens
Categories Potato
Time 1h
Yield 6 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- Wash potatoes and place in a saucepan. Cover with water and cook until tender, about 30 minutes. Drain and let cool to touch. Peel potatoes and cut into slices. There should be about 6 cups.
- Heat oil and 2 tablespoons butter in a large skillet over medium heat. Add potatoes and season with salt and pepper to taste. Cook potatoes, while tossing and shaking pan, about 10 minutes until golden and crusty on both sides. Add remaining tablespoon of butter. Add garlic and parsley.
- Toss and stir. Serve.
CHICKEN SAUTé PROVENçALE
Steps:
- Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and garlic and saut$amp;eacute; until tender, about 10 minutes. Add tomatoes with their juices, orange peel, oregano, bay leaves and paprika and cook until sauce thickens, stirring occasionally, about 30 minutes. Discard bay leaves.
- Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until cooked through, about 5 minutes per side. Transfer to plate. Rewarm sauce and spoon over chicken.
SAUTEED POTATOES
The great sauteed potatoes for a weekly dinner side.These are perfect with my stuffed chicken breast recipe.Try it!
Provided by Azara
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- cut the potatoes up into equal chunks and then bring a pan of water to a boil and cook for approx 2-3 mins. Drain the potatoes out onto some kitchen towel.
- get a large pan and heat it on the hob.Add enough oil to cover the bottom of the pan but not to much that it deep-fries.Get some kitchen towel ready and add the potatoes so that they cover the bottom of the pan in a single layer.
- Cook for 2-3 mins but only stir them when the bottom of the potatoes start to brown.Note- do not stir the potatoes too often as you want to get an even dark brown crisp colour.
- Drain the potatoes on some kitchen towel and serve.This recipe is perfect with my stuffed chicken breast recipe.Try it!
SAUTEED POTATOES PROVENçALE
Categories Potato Side Low/No Sugar Winter Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- In a small saucepan combine the vinegar, the garlic, the zest, and salt and pepper to taste, bring the mixture to a boil, and simmer it for 2 minutes. Remove the pan from the heat and whisk in 1/4 cup of the oil. In each of 2 large skillets heat 2 tablespoons of the remaining oil over moderately high heat until it is hot but not smoking and in it cook the potatoes in one layer in batches over moderate heat, turning them, for 10 to 15 minutes, or until they are golden brown on the outside and tender within. Transfer the potatoes to a serving dish, pour the garlic mixture over them, and toss them with the parsley.
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- In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and put it in the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove the chicken from the pan. Pour off all but 1 tablespoon fat from the pan.
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- Add the sliced peppers, onions, and garlic and continue to cook while stirring regularly. Season and transfer to an oven dish. Bake for about 25-30 minutes at 350’F until browned and cooked. Garnish with parsley and serve!
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- Preheat the oven to 375°. Lightly grease a 3-quart shallow baking dish. In a large bowl, toss the sliced potatoes with the onions and garlic and season with salt and pepper. Heat 2 tablespoons of the fat in each of 2 large skillets. Divide the potatoes between the skillets and cook over moderate heat, turning the potatoes with a spatula, until browned in spots, about 10 minutes. Scrape the potatoes from 1 skillet into the other, add the wine and pan juices to the potatoes and bring to a boil.
- Transfer the potatoes and liquid to the prepared baking dish and smooth the surface. Top with the thyme and bay leaf and bake for 30 minutes. Moisten the potatoes with the water and bake for about 25 minutes longer, or until the potatoes are tender and lightly browned. Serve the potato gratin hot.
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