Yukon Gold Sweet Potato Home Fries Recipes
SEASONED YUKON GOLD WEDGES
"These zesty potatoes are a snap to make. My two boys and husband just love them. They're good with roast or chops, but can also be served as an appetizer with a dip." -Jane Lynch of Scarborough, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, toss potatoes with oil. Combine the remaining ingredients; sprinkle over potatoes and toss to coat. , Arrange potatoes in a single layer in a 15x10x1-in. baking pan coated with cooking spray. , Bake, uncovered, at 425° for 40-45 minutes or until tender, stirring once.
Nutrition Facts : Calories 121 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 339mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
HOME FRIES
In this recipe, the smokiness of thickly cut bacon flavors Yukon Gold home fries. We used small potatoes; if your potatoes are larger, adjust the cooking time.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
Steps:
- Place potatoes in a medium saucepan. Cover with water; bring to a boil over high heat. Salt the water. Reduce heat to medium-high; cook until potatoes have softened but are still slightly firm, 12 to 15 minutes. Drain in a colander. When cool enough to handle, peel potatoes; cut into 1-inch pieces. Set aside.
- Cook bacon in a large skillet set over medium heat until all fat has been rendered and bacon is crisp and brown, about 15 minutes. Remove bacon with a slotted spoon; set aside on a paper towel to drain. Pour off all but 2 tablespoons of the bacon fat. Add reserved potatoes; cook over medium heat, stirring occasionally, until golden on all sides, about 10 minutes. Add reserved bacon, peppers, onion, and thyme; cook until vegetables have softened, 5 to 7 minutes. Stir in parsley, and season with salt and pepper. Remove from heat, and serve.
HERBIE'S HOME FRIES
My father would throw this together. He used prepackaged diced potatoes and frozen onions and peppers until we turned him on to fresh. I've also see this done with boiled potatoes that are then coarsely grated & chunked.
Provided by Ruth
Categories Side Dish Potato Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
- Melt 4 tablespoons butter in a medium saucepan over medium heat. Stir in onion, green bell pepper and garlic, and cook until tender, 5 to 10 minutes.
- Mix potatoes and remaining butter into the saucepan. Season with paprika, salt and pepper. Cook and stir until well mixed and tender, 15 to 20 minutes. Cover while cooking if moist potatoes are preferred.
Nutrition Facts : Calories 325.1 calories, Carbohydrate 39.2 g, Cholesterol 45.8 mg, Fat 17.8 g, Fiber 4.7 g, Protein 5 g, SaturatedFat 11.1 g, Sodium 136.8 mg, Sugar 2.5 g
SCALLOPED YUKON GOLD AND SWEET POTATO GRATIN
This scalloped yukon gold and sweet potato gratin is stunningly delicious. The savory flavors, the melty cheese, and the perfectly tender potatoes make this dish a family favorite. In fact, it is high on my list of favorite potato casseroles ever.
Provided by Heather @ thecookstreat.com
Categories Side Dish
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Grease a 9x13" baking dish and set aside.
- In a medium saucepan, combine cream, butter and garlic and bring to a simmer over medium heat. Then remove from heat and set aside.
- Meanwhile prepare fresh herbs, if using, and potatoes. Peel yukon gold potatoes and sweet potatoes and slice into ⅛-inch rounds (I use a mandolin slicer for this). Place in a large bowl. Sprinkle over potatoes chopped parsley, rosemary, sage, thyme, salt and pepper and mix well.
- Spread half of potatoes in prepared baking dish. Sprinkle half of grated cheese over potatoes. Spread remaining half of potatoes on top. Then sprinkle with remaining grated cheese. Pour cream mixture over potatoes, pressing lightly to submerge potatoes as much as possible.
- Cover baking dish tightly with aluminum foil bake 30 minutes in preheated oven. Uncover and bake an additional 25 minutes or until top of gratin is golden brown and most of liquid is absorbed. Let gratin stand 10 minutes before serving.
TOFU SCRAMBLE WITH YUKON GOLD AND SWEET POTATO HOME FRIES
Provided by Joy Perison
Categories Herb Soy Breakfast Brunch Vegetarian Tofu Spice Root Vegetable Sweet Potato/Yam Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 15
Steps:
- 1. In a sauté pan, heat the olive oil and add the onion and peppers. Cook until softened, about 5 minutes.
- 2. In a small bowl, mix together the cumin, turmeric, coriander, chili powder, paprika, thyme, cayenne, salt, and pepper, and set aside.
- 3. Crumble the tofu into bite-sized pieces with a fork and add to the sauté pan. Sprinkle the spice mixture over the tofu to coat and sauté for about 5 minutes. Serve at once with the home fries.
YUKON GOLD AND SWEET POTATO HOME FRIES
Provided by Joy Pierson
Categories Herb Onion Potato Breakfast Brunch Side Sauté Vegetarian Bell Pepper Sweet Potato/Yam Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- In a sauté pan over medium heat, heat 1 tablespoon of the oil. Add the onion and peppers and cook until the onion is softened, about 5 minutes. Add the remaining oil, then add the potatoes, oregano, thyme, salt, and pepper to taste. Lower the heat and continue to cook, stirring often, until the potatoes are nicely browned, 20 to 25 minutes. Serve at once.
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Reviews 6Category BreakfastCuisine VeganTotal Time 40 mins
- In large skillet over medium heat, heat 1 tablespoon oil and cook onions and bell peppers until onions are softened, about 5 minutes. Add potatoes, herbs, spices and remaining oil, cook on medium to medium low heat, uncovered, for about 25 – 30 minutes stirring occasionally. You want the potatoes to brown and crisp a little on the edges. Be sure to scrap the bottom of the skillet as well to get all the pieces that may stick to the bottom, they will add nice flavor and some crispy texture to your dish.
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- Cut the potatoes into half inch cubes. Add the potatoes to a large pot, cover with water and bring them to a boil and then simmer for about 2 minutes.
- While potatoes are cooking, sauté the onion in a small skillet over medium heat until softened, about 5 minutes. Then set aside in a small bowl.
- In a cast iron skillet, heat vegetable oil and butter over medium heat. It’s very important that it be on medium heat and not high heat.
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