Potatoes Grande Recipes

PATATAS BRAVAS

Steps:

• Place garlic on a cutting board; sprinkle with salt. Mash garlic with flat side of knife blade, forming a smooth paste. Transfer to a small bowl. Whisk in mayonnaise, lemon juice and oil until smooth. Cover; refrigerate until serving. , For bravas sauce, in a small saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in flour and paprika until smooth; gradually stir in broth. Add bay leaf. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. , Remove from heat; cool slightly. Remove and discard bay leaf. Puree sauce using an immersion blender. Or, cool slightly and puree sauce in a blender; return to pan and heat through. Keep warm., Cut potatoes into 1-1/2-in. cubes; soak in cold water for 30 minutes. Drain potatoes; pat dry with paper towels. In an electric skillet or deep-fat fryer, heat oil to 250°. Fry potatoes until tender, 8-10 minutes. Remove with a slotted spoon; drain on paper towels and cool completely., Increase heat of oil to 375°. Fry potatoes again until crisp and golden brown, 3-4 minutes, turning frequently. Drain on paper towels; sprinkle with salt. Serve with bravas sauce and aioli.

EASY ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F. Mix dill weed, garlic powder, salt and pepper in small bowl. Set aside.
• Toss potatoes with oil in large bowl. Sprinkle seasoning mixture over potatoes; toss to coat.
• Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.
• Bake 40 minutes or until potatoes are tender and golden brown.

POTATOES GRANDMERE

Steps:

• Preheat oven to 350°F.
• Layer sliced potatoes in a 9x13-inch glass baking dish and season with salt and white pepper.
• Combine cream, mustard, garlic,** parmesan cheese and butter in a heavy saucepan and heat just to the boiling point.
• Pour over potatoes. **Add some of the reserved cheese, if using).

PAPA A LA HUANCAINA (POTATOES IN SPICY CHEESE SAUCE)

Steps:

• Gather the ingredients.
• Heat a large pot of salted water to boiling and add the potatoes.
• Boil the potatoes until tender when pierced with a fork, about 15 to 20 minutes.
• Drain the water from potatoes and let them cool.
• Slice the potatoes and arrange on top of the lettuce leaves.
• Pour Huancaina sauce over the potatoes and garnish with slices of hard-boiled egg and black olive halves.
• Serve and enjoy.

POTATOES GRANDE

Steps:

• Slice unpeeled potatoes 1/4" thick.
• In a casserole dish, layer potatoes, salt, pepper, and a cup of cheese.
• Repeat layers until all potatoes are used.
• (Reserve 1/2 cup cheese for last layer) Pour entire contents of heavy cream over casserole.
• Bake at 300 degrees for 2 1/2 to 3 hours.
• Let stand 10 minutes before serving.