Sweet And Sour New Potatoes Recipes

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SALT-RUBBED SWEET POTATOES WITH SOUR CREAM AND CHIVES



Salt-Rubbed Sweet Potatoes With Sour Cream and Chives image

If you've ever thought the somewhat-dull sweet potato could use some punch, try covering it in a layer of salt before you bake it: The salt flavors and tenderizes the skin, leaving a crisp exterior that begs for the cooling tang of sour cream. Leave the potatoes a little damp after you've scrubbed them clean so that you'll have an easier time getting the salt to stick.

Provided by Sarah Jampel

Categories     for one, for two, lunch, quick, snack, weekday, vegetables, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 5

4 medium sweet potatoes (8 to 10 ounces each), scrubbed and left damp
2 tablespoons kosher salt
1/4 cup sour cream
1/4 cup minced chives
Black pepper

Steps:

  • Heat the oven to 400 degrees. Line a sheet pan with parchment paper. Use a fork to poke holes all over the flesh of the damp potatoes, then rub each one all over with 1/2 tablespoon salt.
  • Bake for about 1 hour, until tender, then allow to cool slightly before brushing off excess salt and slicing each one lengthwise. Open up the sweet potato, use a fork to rough up its flesh, then dollop each with 1 tablespoon sour cream and sprinkle with 1 tablespoon chives. Garnish with black pepper.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 1 gram, Carbohydrate 38 grams, Fat 3 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 636 milligrams, Sugar 8 grams

SWEET-AND-SOUR BRISKET WITH SHALLOTS AND NEW POTATOES



Sweet-and-Sour Brisket with Shallots and New Potatoes image

Categories     Beef     Fruit     Potato     Roast     Passover     Purim     Spring     Kosher     Shallot     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 11

1 1/2 cups orange juice
5 large soft dates (such as Medjool), pitted
4 large garlic cloves, peeled
1/2 teaspoon ground cloves
5 tablespoons olive oil, divided
2 pounds onions, thinly sliced
16 large shallots, peeled
2 1/2 cups low-salt chicken broth
1 4 3/4- to 5-pound flat-cut (also called first-cut) brisket, trimmed of all but 1/4 inch of fat
1 1/2 cups canned tomato puree
16 1- to 1 1/2-inch-diameter red-skinned new potatoes, scrubbed

Steps:

  • Preheat oven to 300°F. Puree first 4 ingredients in blender until smooth. Heat 3 tablespoons oil in large wide ovenproof pot over medium-high heat. Add onions and whole shallots. Sauté until onions are deep golden and shallots begin to brown, about 20 minutes. Transfer shallots to small bowl; reserve. Add chicken broth to onions; bring to boil, scraping up browned bits. Pour onion mixture into large bowl. Add 2 tablespoons oil to same pot. Sprinkle brisket on all sides with salt and pepper. Add to pot and brown well, about 5 minutes per side. Turn brisket fat side up. Return onion mixture to pot. Add tomato puree and orange juice mixture. Bring to boil, stirring to blend sauce.
  • Cover pot; bake brisket 2 hours. Add shallots and potatoes. Cover; bake 1 hour. Uncover; bake until brisket is tender, occasionally spooning sauce over, about 1 hour longer. Let rest 30 minutes. (Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled.)
  • Scrape sauce off brisket. Transfer brisket to work surface; slice thinly across grain, trimming any fat, if desired. Overlap hot slices on platter or cold slices in 13x9x2-inch glass baking dish. Surround with shallots and potatoes. Rewarm sauce. Spoon some sauce over. Rewarm brisket, if necessary, in 350°F oven until heated through. Serve, passing remaining sauce separately.

SWEET AND SOUR NEW POTATOES



Sweet and Sour New Potatoes image

I have experimented with this dressing, it is just so good. Instead of potatoes I used egg noodles. I have omitted the onions and made it like a noodle pudding with noodles and fruit cocktail. Have fun with it.

Provided by Barbara Williams

Categories     Potato Salads

Number Of Ingredients 9

18 small new potatoes
3 small onions, diced
3 Tbsp butter
2 tsp sugar
1/2 tsp salt
2 Tbsp flour
1/2 c milk
1 c sour cream
2 Tbsp vinegar

Steps:

  • 1. Boil new potatoes in skins, drain off water and set aside. Saute onions in butter until transparent and golden. Add sugar, salt and flour to onions. Heat stirring constantly. Slowly add in milk while stirring and cook until thickened. Add in sour cream and vinegar. Bring just to a boil and remove from heat. Pour mixture over cooked potatoes and stir until well blended.

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