Butter Crumb Potatoes Recipes

BUTTER POTATOES

Steps:

• Peel and dice potatoes, arrange in a pan or on a sheet of tin foil. Season with salt and pepper. Place butter on top.
• Put potatoes on grill or in the oven at 375 degrees F (190 degrees C). Mix around so they get all buttery and don't burn. Cook until potatoes are soft.

BEEF AND BUTTER-FAN POTATOES

Steps:

• Heat oven to 325°F. Place beef roast, fat side up, on rack in shallow roasting pan. Sprinkle with salt and pepper. Insert meat thermometer so tip is in center of thickest part of beef and does not rest in fat. Roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 140°F (for medium-rare) to 155°F (for medium). While beef is roasting, continue with recipe.
• Peel potatoes. Make crosswise cuts 1/4 inch apart in each potato to within 1/2 inch of bottom. Heat 1 inch water (salted if desired) to boiling. Add potatoes. Cover and heat to boiling; boil 10 minutes. Drain and cool slightly.
• Brush each potato with butter, separating cuts slightly to resemble fan. Sprinkle with seasoned salt and bread crumbs. Place on rack with beef. Roast about 1 hour 30 minutes or until potatoes are tender and golden. Remove beef from oven and let stand 15 to 20 minutes or until thermometer reads 145°F (medium-rare) to 160°F (medium). Sprinkle potatoes with paprika. Serve with beef juices.

GOLDEN POTATOES WITH CAPER BROWN-BUTTER CRUMBS

Steps:

• Put a 4-sided sheet pan in upper third of oven and preheat oven to 425°F.
• Cover potatoes with 2 inches water in a 5-to 6-quart pot and add 1 tablespoon salt. Simmer until almost tender, about 10 minutes. Drain potatoes well.
• While potatoes simmer, heat butter in a small saucepan over medium-low heat, swirling pan occasionally, until browned and fragrant, about 5 minutes. Remove from heat and stir in capers. Keep warm, covered.
• Toss potatoes with 3 tablespoons caper butter, then spread out in hot sheet pan. Stir remaining caper butter into bread crumbs and scatter over potatoes. Roast, turning potatoes once or twice, until potatoes are tender and crumbs are golden, about 20 minutes. Season with salt.
• What to drink:
• Marimar Estate Don Miguel Vineyard '06

BUTTER FRIED POTATOES

Steps:

• Melt 4 1/2 tablespoons butter in a large skillet over medium-high heat; cook and stir potatoes until golden brown, 10 to 15 minutes.
• Meanwhile, melt remaining 1 1/2 tablespoons butter in another skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Reduce heat to medium-low and continue cooking until garlic is lightly browned, 5 to 10 minutes more. Stir onion mixture into potatoes.
• Cook and stir potatoes and onion until potatoes are tender, about 10 minutes more.

CRUNCH TOP POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Pour butter into a 9x13 inch pan.
• Arrange potato slices in a single layer over the butter. Combine the cheese, cornflakes and paprika in a bowl and sprinkle the mixture over the potatoes.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes or until heated through.

SWEDISH HASSELBACK POTATOES

Steps:

• Heat oven to 325°F. Grease rectangular baking dish, 13x9x2 inches.
• Cut potatoes crosswise into 1/8-inch slices, cutting only three-fourths of the way through to bottom. Place cut sides up in dish. Brush with butter. Sprinkle with salt and pepper.
• Bake uncovered 1 hour, brushing with butter once or twice. Mix cheese and bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Bake 20 to 30 minutes longer or until tender.

SCALLOPED POTATOES WITH BREAD CRUMB TOPPING

Steps:

• butter 9 x 13 casserole dish.
• layer 1/2 potatoes.
• layer on all of the onions.
• put on half the cheddar cheese.
• put on the remaining potatoes.
• melt butter over medium heat.
• add flour and cook 1 minute.
• add milk and cook until sauce is thick and smooth.
• remove from heat.
• add garlic, salt, pepper and mustard, stir until smooth.
• pour on top of potatoes.
• sprinkle with remaining cheese.
• bake 375 degrees for 1 hour.
• CRUMB TOPPING.
• mix together all the ingrediants.
• put on once the potatoes are cooked.
• broil for 3 minutes.

CRUMB-COATED POTATO HALVES

Steps:

• In a shallow bowl, combine the bread crumbs, paprika, salt and pepper. Brush potatoes with butter; roll in crumb mixture until coated. , Place in a greased 13-in. x 9-in. baking pan. Cover and bake at 350° for 1 hour or until tender.

POTATO CRUMBLE

Steps:

• Preheat ove the oven to moderately hot.
• Boil the potato until tender, drain and return to the pan, then mash until smooth.
• Melt half the butter in a small pan and add a tablespoon of oil.
• Cook the spring onion and garlic until soft, then add to the mashed potato with the milk.
• Mash together until smooth.
• Spoon into shallow casserole dish and smooth top.
• To make crumble topping:- Melt remaining butter and mix with the breadcrumbs, cheese and parsley.
• Sprinkle over the potato mixture.
• Bake for 20 minutes until the topping is golden and crispy.

BROWN BUTTER ROASTIES WITH PORK CRUMBS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Cook the potatoes in a pan of boiling salted water for 4-5 mins until just tender. The potatoes can be boiled up to 24 hrs ahead and chilled. Put the oil and butter in a shallow roasting tin and heat in the oven until the butter is sizzling. Carefully add the potatoes to the hot tin and roast for 30 mins.
• Shake the tin, then continue to roast for 10-15 mins until golden and crisp all over. Toss through the parsley and spoon into a serving bowl, then scatter over the pork scratchings, if using, and serve.