Marbled Potatoes Recipes

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PAN-ROASTED MARBLE POTATOES



Pan-Roasted Marble Potatoes image

A colorful combination of red, gold, and purple baby potatoes is pan-roasted with bacon and rosemary for a simple and delicious side or as a tasty start for potato salad.

Provided by Chef John

Categories     Side Dish     Vegetables

Time 35m

Yield 4

Number Of Ingredients 6

4 slices bacon, coarsely chopped
1 pound tri-color baby potatoes (red, gold, and purple), rinsed and drained
salt and freshly ground black pepper to taste
2 teaspoons chopped fresh rosemary
1 tablespoon rice vinegar
1 sprig fresh rosemary for garnish

Steps:

  • Place bacon into a skillet over medium heat; cook and stir until bacon begins to soften and give off its fat, about 2 minutes. Add potatoes and season with salt and black pepper. Cook and stir potatoes and bacon until bacon browns and potatoes begin to soften, about 5 minutes.
  • Cover skillet and cook for 5 minutes; stir. Repeat steps, covering and cooking for 5 minutes and stirring until potatoes are tender and a tip of a knife inserts easily, 15 to 20 more minutes.
  • Adjust salt and black pepper to taste; sprinkle chopped rosemary over potatoes, stir, and remove from heat. Drizzle rice vinegar over potatoes and stir to dissolve any browned bits of food stuck to the bottom of the skillet.
  • Transfer potatoes to a serving dish and top with a rosemary sprig.

Nutrition Facts : Calories 136.7 calories, Carbohydrate 20.1 g, Cholesterol 9.9 mg, Fat 3.9 g, Fiber 2.6 g, Protein 5.6 g, SaturatedFat 1.3 g, Sodium 214.8 mg, Sugar 0.9 g

MELTED RACLETTE CHEESE WITH MARBLE POTATOES AND PURSLANE



Melted Raclette Cheese with Marble Potatoes and Purslane image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 4 servings

Number Of Ingredients 12

2 pounds assorted petit fingerling potatoes (including Purple Peruvian, Marble, Russian banana and red skinned), well washed
Salt
Olive oil, as needed
5 sprigs thyme
1 head garlic, split
1 1/2 sticks butter
1 pound fingerling potatoes, peeled
1 1/2 cups heavy cream
1/2 cup half-and-half, or as needed
1 ounce aged Gruyere, grated
1 1/4 teaspoon creme fraiche
Salt

Steps:

  • Serve:
  • 1 pound raclette, thinly sliced
  • Purslane, for garnish
  • To make the marble potatoes:
  • Preheat the oven to 300 degrees F.
  • Put the potatoes in a large saucepan, cover with cold water, and generously season with salt. Bring to a boil, and strain immediately. In a baking pan, cover the potatoes completely with olive oil and add the thyme and garlic. Bake until the potatoes are tender. Let cool to room temperature and peel the potatoes with a small paring knife.
  • To make the potato puree:
  • In a small skillet, melt the butter over medium heat until the butter solids turn brown. Remove from the heat. Put the potatoes in a pot of salted water and bring to a boil and cook until tender. Drain. Pass the potatoes through a food mill. Add the brown butter and cream and mix to combine. Adjust the consistency with some of the half-and-half; you may not use all of it. Stir in the Gruyere and creme fraiche. Pass through a fine mesh sieve. Season to taste with salt.;
  • To serve:
  • Using an ovenproof plate, place a spoonful of the potato puree on each plate. Arrange a few of the whole fingerling potatoes on top of the puree. Place about 4 ounces of the raclette on top of the potatoes and flash the dish under the broiler just until the cheese bubbles. Garnish each plate with purslane.

MARBLED POTATOES AND CARROTS



Marbled Potatoes and Carrots image

Comfort food at its tastiest-homemade mashed potatoes swirled with sweet cooked carrots flavored with dill weed.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 12

Number Of Ingredients 8

2 pounds potatoes, cut into pieces (peeled if desired)
2 pounds carrots, sliced (6 cups)
1/3 to 1/2 cup milk
2 tablespoons butter or margarine
3/4 teaspoon salt
3/4 to 1 cup milk
1 tablespoon butter or margarine
3/4 teaspoon dried dill weed

Steps:

  • Heat 1 inch water (salted if desired) to boiling in 4-quart Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook 25 to 30 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
  • While potatoes are cooking, heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add carrots. Cover and heat to boiling; reduce heat. Cook about 20 minutes or until very tender; drain.
  • Mash potatoes until no lumps remain. Beat in 1/3 to 2/3 cup milk in small amounts. Add 2 tablespoons butter and 3/4 teaspoon salt. Beat vigorously until potatoes are light and fluffy. Cover to keep warm.
  • Mash carrots until no lumps remain. Beat in 1/3 to 2/3 cup milk in small amounts. Beat in 1 tablespoon butter and the dill weed.
  • Spoon potato mixture into half of large serving bowl; spoon carrot mixture into other half. Pull a small rubber spatula through mixtures to create a marbled design.

Nutrition Facts : Calories 95, Carbohydrate 18 g, Cholesterol 10 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 200 mg

MARBLED POTATOES



Marbled Potatoes image

This is a fantastic combination of red and sweet potatoes, layered and baked. A great accompaniment to ham, beef, turkey or salmon. Not too rich...just right! From "True Grits" cookbook, by the Junior League of Atlanta

Provided by Epi Curious

Categories     Potato

Time 1h

Yield 6 , 6 serving(s)

Number Of Ingredients 12

1 lb red potatoes (unpeeled)
1 lb sweet potato (unpeeled)
2 large scallions, chopp4ed
1/4 cup butter
1/2 cup sour cream (or plain yogurt)
1/2 cup whipping cream
1 dash nutmeg (or to taste)
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh breadcrumb
2 tablespoons butter, melted
2 tablespoons fresh parsley, minced

Steps:

  • Cook the red potatoes and the sweet potatoes separately in water to cover in saucepans until tender; drain. Cool slightly and peel. Mash in separate bowls.
  • Saute the scallions in 1/4 cup butter in a skillet until tender. Stir half the scallions into each bowl of potatoes.
  • Whisk the sour cream and the whipped cream in a bowl. Fold half gently into each bowl of potatoes. Add half the nutmeg, salt and pepper to each bowl.
  • Layer the potatoes, one half at a time, in a greased one-quart baking dish.
  • Swirl with a knife to marbelize. Sprinkle with a mixture of the bread crumbs, melted butter and parsley.
  • Bake at 350 degrees for 30 to 35 minutes or until the topping is golden brown.
  • Note: This casserole freezes well before baking.

Nutrition Facts : Calories 351.8, Fat 23.3, SaturatedFat 14.5, Cholesterol 66.1, Sodium 568.2, Carbohydrate 32.6, Fiber 4, Sugar 4.5, Protein 4.5

MARBLED STUFFED POTATOES



Marbled Stuffed Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 8

4 large russet potatoes
1 large sweet potato
1/4 cup sour cream
3 tablespoons unsalted butter, cut into pieces and softened
2 scallions, thinly sliced
3/4 cup shredded sharp cheddar cheese Pinch of freshly grated nutmeg
Kosher salt and freshly ground pepper
Extra-virgin olive oil, for brushing

Steps:

  • Preheat the oven to 400 degrees F. Put the russet and sweet potatoes directly on the oven rack and bake 30 minutes. Pierce each potato a few times with a fork and continue to bake until tender, 15 to 20 more minutes for the sweet potato and 20 to 25 more minutes for the russet potatoes. Let cool slightly.
  • Peel the sweet potato. Transfer to a bowl and mash lightly with a fork until almost smooth. Trim a thin slice off the top of each russet potato, cutting lengthwise. Scoop most of the flesh into another bowl, leaving the shells intact. Add the sour cream and butter to the bowl and mash with a fork. Stir in the scallions, 1/2 cup cheese, the nutmeg, 1 1/4 teaspoon salt, and pepper to taste. Gently fold in the sweet potato.
  • Brush the potato skins with olive oil and season with salt and pepper. Generously fill with the marbled potato mixture and sprinkle with the remaining 1/4 cup cheese.
  • Reduce the oven temperature to 375 degrees F. Place the stuffed potatoes on a baking sheet and bake until the cheese melts, 25 to 30 minutes.

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