Hockey Puck Potatoes Recipes

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CHEESY HOCKEY PUCK POTATOES WITH DILL



Cheesy Hockey Puck Potatoes With Dill image

Make and share this Cheesy Hockey Puck Potatoes With Dill recipe from Food.com.

Provided by AcadiaTwo

Categories     Low Protein

Time 1h45m

Yield 12 half potatoes, 12 serving(s)

Number Of Ingredients 5

1/2 cup butter (or margarine)
6 red potatoes
1/4 teaspoon salt
4 tablespoons dill weed (fresh or freeze dried)
4 tablespoons parmesan cheese

Steps:

  • Preheat oven to 350°F.
  • Wash potatoes and pat dry.
  • Use roasting pan and melt 1/4 cup of butter or margarine in oven.
  • When melted remove from oven.
  • Cut potatoes in half or thirds depending on size of potato.
  • Spread melted butter around on pan and sprinkle salt all over pan.
  • Place potatoes with the flat side down on to pan.
  • Melt remaining butter. (I use the microwave).
  • Drizzle remaining butter or margarine over potato halves.
  • Sprinkle dill over potatoes.
  • Place in oven for 45 minutes.
  • Sprinkle parmesan cheese over potatoes.
  • Bake for another 45 minutes or until potatoes are tender.
  • Use a metal spatula to remove the potatoes from the pan!
  • Enjoy.

HOCKEY PUCK POTATOES



Hockey Puck Potatoes image

Hockey puck potatoes are delicious roasted potatoes that resemble hockey pucks in appearance, hence the name. Our family loves them! Well I had been giving my FIL credit for these, however I just found out that my DH (George) was the originator, so now I'm giving him credit. My contribution to the recipe was add the rosemary and basil. Please enjoy!

Provided by AcadiaTwo

Categories     Potato

Time 1h45m

Yield 12 1/2 potatoes, 12 serving(s)

Number Of Ingredients 5

6 red potatoes
1/2 cup butter (or 1/2 cup margarine)
1/4 teaspoon salt
1/4 teaspoon rosemary (dried)
1/4 teaspoon basil (dried)

Steps:

  • Preheat oven to 350°F.
  • Wash potatoes and pat dry.
  • Use roasting pan and melt 1/4 cup of butter or margarine in oven.
  • When melted remove from oven.
  • Cut potatoes in half or thirds depending on size of potato.
  • Spread melted butter around on pan and sprinkle salt all over pan.
  • Place potatoes with the flat side down on to pan.
  • Melt remaining butter. (I use the microwave).
  • Drizzle remaining butter or margarine over potato halves.
  • Sprinkle rosemary & basil over potatoes.
  • Place in oven for 1.5 hours or until potatoes are tender.
  • Use a metal spatula to remove the potatoes from the pan!
  • Enjoy.

SWEDISH CREAMED POTATOES WITH DILL



Swedish Creamed Potatoes With Dill image

From Scandinavianfood.about.com. An option is to sprinkle in 1/4 cup crisply fried bacon and serve in lieu of baked potatoes with steak or fish.

Provided by Dr. Jenny

Categories     Potato

Time 1h

Yield 5-6 serving(s)

Number Of Ingredients 7

6 medium-large potatoes
2 tablespoons butter
2 tablespoons flour
1 1/2 cups cream (or half and half)
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
2 tablespoons finely chopped fresh dill

Steps:

  • Boil whole, unpeeled potatoes in unsalted water until fork-tender. Remove and allow to sit until cool enough to touch. Peel potatoes, then chop into 1" dice.
  • In a saucepan over medium-high heat, stir together butter and flour to make a light roux, but do not allow to darken. Add cream, salt, and pepper and whisk steadily until incorporated and thickened into a cream sauce, about 5 minutes. Stir in potatoes, turn heat to medium-low, and allow potatoes to stew just until warmed. Garnish with chopped dill and serve.

Nutrition Facts : Calories 458.7, Fat 27, SaturatedFat 16.9, Cholesterol 91.8, Sodium 313, Carbohydrate 49.3, Fiber 5.7, Sugar 2.1, Protein 7.1

LATKES



Latkes image

Provided by Molly Yeh

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 8

1 1/2 pounds russet potatoes
1 large yellow onion
Kosher salt
2 large eggs
1 tablespoon fresh lemon juice
1/3 cup all-purpose flour
Freshly ground pepper
Canola or vegetable oil, for frying

Steps:

  • Shred the potatoes and onion in a food processor or with a grater or mandoline. Place in a strainer that has been lined with cheesecloth or a damp kitchen towel. Toss with 3/4 teaspoon salt and let sit over a bowl to drain for 30 minutes.
  • Gather the top of the cheesecloth and use your hands to squeeze out as much excess moisture as you can. Transfer the vegetables to a clean bowl; mix in the eggs, lemon juice, flour and some pepper.
  • Heat 1/4 inch canola oil in a large skillet over medium-high heat until shimmering. Working in batches so as not to crowd the pan, fry loosely packed rounded tablespoons of the potato mixture until browned, about 2 minutes per side. Add more oil to the pan and adjust the temperature as needed. Transfer to a paper towel?lined plate, season with salt and set aside.

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