Potato Pucks Recipes
HOCKEY PUCK POTATOES
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
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.
POTATO PUCKS
Crispy on the outside, tender and moist inside, and the preparation and appearance are conversation starters! Can be prepped ahead, so these are great for entertaining (but they are one of my family's favorites for any dinner). Recipe is an amalgam of Crash Hot Potatoes from Jill Dupleix and Smashed Potatoes published around Easter in the Seattle Times.
Provided by ktdid
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Leave potatoes whole. Place in steamer basket over water in a dutch oven. Cover and bring to a boil. Steam over low boil for about 25 minutes, or until just tender.
- Remove potatoes from steamer and let cool. If doing ahead, cover and refrigerate at this point.
- Preheat oven to 425°F
- Put potatoes in large bowl and toss with seasonings and olive oil. transfer to a baking sheet (I use a jelly roll pan). Place a piece of plastic wrap loosely over potatoes. Using a small heavy saucepan, gently smash each potato under the plastic wrap to flatten to about 1/2" thick. Remove plastic wrap and arrange potatoes uniformly in the pan. Scrape any remaining seasoned oil out of the bowl and drizzle over the potatoes. Sprinkle lightly with additional kosher salt.
- Roast in oven for 20-25 minutes. If using parmesan, sprinkle on for last 5 minutes of baking.
Nutrition Facts : Calories 118, Fat 3.5, SaturatedFat 0.5, Sodium 116, Carbohydrate 20, Fiber 2.6, Sugar 0.9, Protein 2.3
POTATO LATKES
Steps:
- Grate potatoes and onions on a large-hole grater. Splash with lemon juice and squeeze out excess water.
- Mix flour, milk, egg, baking powder, and nutmeg. Add to the potatoes and then add the melted butter.
- Heat some peanut oil in a skillet and fry until golden on one side. Flip, and cook the same way on the other.
- Serve with watercress, caviar, applesauce, and creme fraiche.
- **For Passover, omit the baking powder and replace the flour with matzo (ground into flour), which will make a slightly denser latke. Fry it slowly.
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