Franconia Potatoes Recipes

BROWNED ( FRANCONIA) POTATOES

Steps:

• Boil potatoes in salted water to cover until they are not quite done, having a little resistance when tested with a fork.
• This took about 15 minutes with the fingerlings and 10 minutes with the baby red potatoes I used.
• Preheat oven to 350 degrees.
• Heat oil and butter in a small, heavy, ovenproof skillet until hot, but not quite to the point of fragrance.
• Add the potatoes, cover and bake for 20 minutes, turning occasionally so they brown evenly.
• Sprinkle with parsley.
• Bake, uncovered for about 10 minutes more.
• Season to taste.

FRANCONIA POTATOES

Steps:

• PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN 1. PUT PARTIALLY COOK POTATOES IN 2 GAL WATER IN STEAM JACKETED KETTLE OR STOCK POT 10 MINUTES OR PARTIALLY COOK POTATOES IN 15 LB PSI STEAM COOKER 5 TO 7 MINUTES OR 5 LB PSI STEAM COOKER, 12 TO 15 MINUTES. DRAIN PLACE ABOUT 7 LB 15 OZ (5 3/4 QT) PARTIALLY COOKED POTATOES IN EACH PAN. 2. DRIZZLE 2/3 CUP BUTTER OR MARGARINE OVER POTATOES IN EACH PAN; STIR GENTLY TO COAT POTATOES WELL. 3. MIX SALT, PEPPER AND PAPRIKA TOGETHER. SPRINKLE ABOUT 1 1/2 TBSP MIXTURE OVER POTATOES IN EACH PAN. 4. BAKE POTATOES 40 MINUTES OR UNTIL BROWNED. IF CONVECITON OVEN IS USED, BAKE AT 400 F. 15 MINUTES ON HIGH FAN; CLOSED VENT. NOTE: 1. IN STEP 1, 29 LB 8 OZ FRESH WHITE POTATOES A.P. WILL YIELD 24 LB PEELED POTATOES. NOTE: 2. IN STEP 1, 24 LB FRESH, PEELED, WHOLE, READY-TO-USE POTATOES MAY BE USED. CUT POTATOES INTO WEDGES. NOTE: 3. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTI- BROWNING AGENT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A-20. NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A-25. NOTE: 5. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350 F., 25 TO 30 MINUTES ON HIGH FAN, OPEN VENT. Recipe Number: Q05001 SERVING SIZE: 1 CUP From the (actually used today!). Downloaded from G Internet, G Internet.

ROAST PORK AND POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Rub the loins with extra-virgin olive oil and lots of salt and coarse pepper. Combine the onions with the garlic, chile, rosemary, and thyme, and then dress with extra-virgin olive oil and salt and pepper. Arrange a bed of potatoes in a roaster pan. Place the pork loins over the potatoes. Add the fennel to one of the loins (the other is for the Pork and Poblano Green Chili Pot recipe, recipe follows). Pile the onion-flavoring paste evenly over the pork loins. Roast the meats 1 hour. Pour the wine evenly around the pan, and then shake the pan to loosen the potatoes or use a spoon to mix them around a bit. Add the pork back to the oven and roast another 25 minutes or so, until a thermometer inserted in the loin reads 160 degrees F. Let the meat rest, then carve and serve with potatoes and pan drippings.
• Cool the remaining loin, cover in plastic wrap and reserve for another meal.
• Serve with Creamy Mushrooms and Kale recipe follows.
• Stem and slice or coarsely chop the mushroom blend. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat. Add the mushrooms to the pan and brown 10 minutes, then add in the garlic, thyme, and sage, stir 2 to 3 minutes, then add the kale and cook until just wilted. Season with salt, pepper, and a few grates of nutmeg. Stir a few minutes more, then add in the Marsala and reduce the liquid by half, another minute or 2. Add the cream to the mushrooms in the pan and reduce heat, let the flavors combine a few minutes and cream thickens. Serve the mushroom dish garnished with a few grates of cheese.
• Char the poblano peppers all over by placing the peppers on stovetop burners or under a hot broiler until black, turning frequently. Place the charred peppers in a bowl and cover with plastic wrap to steam them as they cool. Rub the skins off the poblanos and jalapenos with paper towel or peel by hand, then seed the peppers and chop.
• Meanwhile, heat the extra-virgin olive oil in a medium-size Dutch oven over medium heat, add the onions and sweat 10 minutes then add the garlic and tomatillos and cook 10 minutes more; season with salt and pepper. Place the cooked onion-tomatillo mixture in a food processor with cilantro, cumin, honey, and puree. Add the puree back to the Dutch oven, then stir in the chopped peppers and chicken stock. Bring the mixture to a boil, reduce the heat to low for the flavors to combine. Slice and finely chop the cooked pork and stir into the chili. When the soup returns to a bubble, turn off the stove, cool completely and store for make-ahead meal.
• To reheat the chili: Place in covered pot over medium heat and cook until the pork comes to a bubble, stir in the juice of 1 lime and turn off the heat. Slice the remaining lime into wedges and serve alongside the chili.
• For the cheesy polenta: In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm.

FRANCONIA POTATOES RECIPE

Steps:

• Boil the potatoes in salted water until almost cooked through - they should still offer some resistance to the tip of a sharp knife. Drain the potatoes and place them in a covered baking dish with the butter. Cook covered in a preheated 350F (180C) oven, turning and basting the potatoes occasionally, until evenly browned, about 20 minutes. Season with salt and pepper before serving. Serves 4 to 6.

BROWNED POTATOES WITH ROAST

Steps:

• Parboil potatoes in salted water until slightly soft, about 7-10 minutes. Don't let them get too soft.
• Spray with Pam, or mix with a little oil.
• Place around the beef or pork roast about one hour before serving dinner.
• After 30 minutes, turn the potatoes once, if you want them browned on both sides (optional).