Bistro Potatoes Sauteed With Garlic Walnut Oil Recipes

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BISTRO POTATO SALAD



Bistro Potato Salad image

Featuring garlic, walnuts, green onions and bistro dressing, this recipe is a tasty departure from traditional potato salad.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h30m

Yield 12

Number Of Ingredients 10

24 small red potatoes (about 4 pounds), cut into wedges
2 tablespoons beef bouillon granules
6 cloves garlic, finely chopped
6 cups water
3/4 cup coarsely chopped walnuts, toasted
8 medium green onions, sliced (1/2 cup)
1/3 cup olive or vegetable oil
2 tablespoons red wine vinegar
4 teaspoons Dijon mustard
1/2 teaspoon Cajun seasoning or lemon pepper

Steps:

  • In 3-quart saucepan, place potatoes, bouillon granules and garlic. Add water. Cover and heat to boiling; reduce heat to low. Simmer covered about 15 minutes or until potatoes are tender.
  • Cool potatoes in cooking liquid in refrigerator at least 3 hours or until chilled. Drain potatoes. Add walnuts and onions to potatoes.
  • In tightly covered container, shake all dressing ingredients until well mixed. Pour dressing over potato mixture and gently toss.

Nutrition Facts : Calories 290, Carbohydrate 47 g, Cholesterol 0 mg, Fat 2, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 700 mg

DICED POTATOES SAUTEED WITH GARLIC AND PARSLEY



Diced Potatoes Sauteed with Garlic and Parsley image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

3 pounds waxy potatoes
2 cloves garlic, minced
1/4 cup minced parsley
4 to 6 tablespoons canola oil
4 tablespoons butter
Salt
Freshly ground pepper

Steps:

  • Using a chefs knife, trim the unpeeled potatoes into rectangular blocks. Cut each into 1/4-inch thick slices. Stack 2 or more slices together and cut them into 1/4-inch julienne strips. Cut these strips into 1/4-inch dice and place in a saucepan, covered with cold water, until ready to cook. Place the potatoes in cold water, bring to boil, then immediately take off the heat and drain. Allow the potatoes to air dry. The potatoes may be held at this point for several hours without blackening.
  • Meanwhile prepare the persillade by mixing together the garlic and the parsley. If the potatoes aren't thoroughly dry, blot them with towels. Heat the oil in a very large skillet (ideally large enough to hold them in a single layer) over medium heat. Add the potatoes and cook, tossing occasionally, until they brown lightly, 6 to 8 minutes. Drain and discard the oil if you wish. Add the butter and continue sauteeing for another 5 minutes or longer to brown and crisp the potatoes completely. (the potatoes can be prepared to this point and held partially covered 1 hour before serving; if completely covered, they may develop off-taste and get soggy.
  • Just before serving, toss the potatoes with the garlic and parsley over medium heat for about 1 minute. Season with salt and pepper. Serve immediately.

SAUTEED GARLIC POTATOES



Sauteed Garlic Potatoes image

Garlic cloves are sauteed whole with the potatoes. Then they are removed, mashed with lemon juice and added back to the pan. Be sure to use a nonstick skillet.

Provided by Lorac

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs boiling potatoes, peeled and cut into 1 inch pieces
3 tablespoons olive oil
6 cloves garlic, unpeeled
1 tablespoon lemon juice
salt & freshly ground black pepper
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley

Steps:

  • Heat oil in a large non stick frying pan.
  • Add potatoes and saute over medium heat until golden brown, about 10 minutes.
  • Add garlic cloves, cover, reduce heat to low, stirring occasionally until potatoes are tender, about 15-20 minutes.
  • Remove garlic, peel, place in a small bowl and crush.
  • Stir in lemon juice, add to potatoes, season with salt and pepper and cook until heated through.
  • Spoon into a serving dish and top with chives and parsley.

SAUTEED POTATOES WITH GARLIC



Sauteed Potatoes With Garlic image

Provided by Pierre Franey

Categories     side dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

4 potatoes, about 1 1/2 pounds
Salt to taste, if desired
2 tablespoons corn, peanut or vegetable oil
1 tablespoon butter
1 teaspoon finely minced garlic
2 tablespoons finely chopped parsley

Steps:

  • Put the potatoes in a kettle and add cold water to cover and salt to taste. Bring to a boil and cook about 20 minutes, or until the potatoes are tender. Drain.
  • Peel the potatoes and cut them crosswise into slices a quarter of an inch thick.
  • Heat the oil in a skillet; when it is quite hot, add the potato slices and garlic. Cook, shaking the skillet and stirring gently to redistribute the slices so that they brown evenly, for 10 minutes or until all the slices are browned on both sides.
  • Add the butter and parsley and toss to blend.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 426 milligrams, Sugar 1 gram, TransFat 0 grams

BISTRO POTATOES SAUTEED WITH GARLIC & WALNUT OIL



Bistro Potatoes Sauteed With Garlic & Walnut Oil image

This is a simple yet impressive recipe from Patricia Wells's fabulous cookbook, "Bistro Cooking". This is a very easy dish to throw together while you are preparing the rest of the meal. Pairs very nicely with fish and meat, or, for a lighter meal, a simple salad. If you don't have walnut oil, use very high quality extra-virgin olive oil.

Provided by blucoat

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup walnut oil (60 ml) or 1/4 cup extra virgin olive oil
2 lbs firm smooth-skinned small potatoes (1 kg)
1 pinch freshly grated nutmeg
salt & freshly ground black pepper
4 garlic cloves, finely minced
1 bunch parsley, minced
1 bunch chives, minced

Steps:

  • Peel (or, if the skin is thin, leave the peel on) and thinly slice potatoes. Wrap in a thick towel to absorb any liquid.
  • In a large skillet, heat the oil over medium-high heat until hot but not smoking. Add the potatoes and sauté, shaking the pan from time to time until the potatoes are thoroughly cooked and browned on both sides, about 20 minutes. Season with nutmeg, salt and pepper to taste as the potatoes are being tossed.
  • To serve, sprinkle on the garlic, parsley, and chives, and toss to blend.

Nutrition Facts : Calories 284.9, Fat 13.9, SaturatedFat 1.3, Sodium 15.5, Carbohydrate 36.8, Fiber 5.6, Sugar 2.7, Protein 4.1

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