These were a big hit at Sunday dinner. I served them with pork roast.
6 medium sweet potatoes (about 8 oz. each)
1/2 c butter, cubed
1/4 c packed brown sugar
1 medium apple chopped small
1/4 c chopped pecans
Scrub and pierce potatoes. Place on foil lined baking pan. Bake at 400 deg for 45-60 minutes until tender.
When cool, cut a thin slice form each potato, discard.
Scoop out pulp, leaving 1/4 inch thick shells, and put in large bowl.
Mash with butter, brown sugar. Fold in apples and pecans.
(Next time I will add a little cinnamon)
Spoon into potato shells. Return to baking pan. Bake 15-20 mins or until heated through.
I made these in the afternoon and then they were already to pop in the oven. They did take a little longer than 20 mins since they had cooled considerably.
Showing posts with label Potatoes. Show all posts
Showing posts with label Potatoes. Show all posts
Monday, February 18, 2013
Monday, October 29, 2012
SMASHED OVEN FRIED POTATOES
These were a real hit at Sunday dinner.
In a large pot, bring 1 1/2 pounds of small potatoes ( I used regular potates, peeled and
cut in large chunks) to a boil in salted water.
Reduce heat and simmer just until tender, about 15 minutes.
Preheat oven to 450 degrees
Drain and transfer to baking sheet (with sides) . Let cool 5 minutes.
Then lightly crush each chunk with the heel of your hand (or spoon). Drizzle
generously with oil olive. (I used a turkey baster to drizzle) and season with coarse
salt. Roast until golden brown and crisp about 35 minutes, turning once. Serves 4.
Next time, I think I will try other spices also i.e. oregano, basil, garlic salt.
In a large pot, bring 1 1/2 pounds of small potatoes ( I used regular potates, peeled and
cut in large chunks) to a boil in salted water.
Reduce heat and simmer just until tender, about 15 minutes.
Preheat oven to 450 degrees
Drain and transfer to baking sheet (with sides) . Let cool 5 minutes.
Then lightly crush each chunk with the heel of your hand (or spoon). Drizzle
generously with oil olive. (I used a turkey baster to drizzle) and season with coarse
salt. Roast until golden brown and crisp about 35 minutes, turning once. Serves 4.
Next time, I think I will try other spices also i.e. oregano, basil, garlic salt.
Saturday, February 25, 2012
GARLIC ROASTED POTATOES
3 lbs small red or white potatoes
1/4 c olive oil
1 1/2 tsp kosher salt
1 tsp freshly ground pepper
2 Tbsp minced garlic ( 6 cloves)
2 Tbsp minced fresh parsley
Directions:
Preheat oven to 400 degrees
Cut the potatoes in half or quarters and place in a bowl with olive oil, salt, pepper, and garlic. Toss until potatoes are well coated. Transfer the potatoes to a sheet pan with sides ( drain excess oil before putting in pan) and spread out in 1 layer. Roast in the oven for 45 minutes to 1 hour ( until well browned and crisped) Flip twice with spatula during cooking.
1/4 c olive oil
1 1/2 tsp kosher salt
1 tsp freshly ground pepper
2 Tbsp minced garlic ( 6 cloves)
2 Tbsp minced fresh parsley
Directions:
Preheat oven to 400 degrees
Cut the potatoes in half or quarters and place in a bowl with olive oil, salt, pepper, and garlic. Toss until potatoes are well coated. Transfer the potatoes to a sheet pan with sides ( drain excess oil before putting in pan) and spread out in 1 layer. Roast in the oven for 45 minutes to 1 hour ( until well browned and crisped) Flip twice with spatula during cooking.
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