Time 40m Number Of Ingredients 7 Steps:
Prep all the ingredients. Prep the potatoes: Peel the potatoes and cut them into 2-3 inch pieces about the width of a French fry. Dice the onion. Clean and slice the mushrooms. In a large skillet with a lid, heat the olive oil. Add the cut potatoes and diced onion. Cook over medium-high heat for about 3-5 minutes without disturbing, so that the bottom layer of potatoes get nice and crispy. Season with salt, stir and cover with a lid. Continue cooking for 5-8 more minutes, stirring every few minutes to prevent burning, and covering with a lid in between stirring. Add the sliced mushrooms and stir. Cover with a lid, and cook for 5 minutes, stirring once or twice. The mushrooms will release some juice, this is fine. Remove the lid, and continue cooking for another 5 minutes stirring frequently, or until the potatoes are fully cooked and any liquid has evaporated. Stir in parsley and remove from heat.
Yield Serves 6 Number Of Ingredients 6 Steps:
Peel the potatoes and cut them into small dice, about 3/4 inch and certainly no larger than 1 inch. Rinse the diced potatoes in hot water, drain well, and dry them thoroughly with a clean cloth or paper towels–this seems to prevent the potatoes from sticking together during cooking. In a very large, heavy-bottomed skillet, heat the oil and butter. Add the potatoes–the pan should be large enough to take them very comfortably more or less in a single layer, otherwise use 2 pans. Season liberally with salt and pepper. Over a low heat saute the potatoes until crisp and golden; this may take up to 1 hour. Turn the heat down if the potatoes are browning too much. Stir frequently with a wooden spatula and give the pan an occasional good shake. Snip the parsley into a bowl and add the potatoes. They won’t need draining, but if they look even remotely greasy, drain them on paper towels. Check the seasoning, and sprinkle the potatoes with extra snipped parsley. Serve hot.
Time 30m Yield 4 servings Number Of Ingredients 8 Steps:
Peel the potatoes and cut them lengthwise into half-inch-thick slices. Stack the slices and cut them lengthwise into half-inch-thick strips. Cut the strips into half-inch cubes. There should be about four cups. Add water to cover. Cut the mushrooms into quarters. There should be about three cups. Drain the potatoes. Heat the oil in a heavy skillet. When it is quite hot, add the potatoes. Cook over high heat, stirring occasionally to prevent sticking, eight to 10 minutes until lightly golden. Add the mushrooms and continue cooking, shaking the pan and stirring over high heat, about two minutes. Add the butter and scatter the onion over all. Add salt and pepper. Reduce the heat to medium and continue cooking about five minutes. Sprinkle with parsley and serve.
Time 1h10m Yield 4 to 6 servings Number Of Ingredients 4 Steps:
Preheat the oven to 425 degrees F. Working 1 potato at a time, slice the potatoes very thin on a mandoline. (Work quickly to prevent discoloring, and don’t put the potatoes in water, as this will wash off the starch.) Coat an 8-inch nonstick saute pan with olive oil, then layer the potato slices, starting in the center of the pan and making concentric circles. (Remember that eventually the bottom will become the top, so it is important for the first circles of potato to look pretty.) Brush each potato layer with olive oil, and sprinkle every second or third layer liberally with grated Parmigiano and salt. After each layer, press the potatoes so they are very compact. Place the pan over medium heat, and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom. Transfer the pan to the oven and bake about 25 minutes. Remove the pan from the oven, and cover with a tight-fitting lid. Carefully and completely drain the excess oil out of the side of the pan (drips may cause burns). Flip the pan so the potato cake is turned out onto the bottom of the lid, then slide the potato cake off the lid and back into the pan (so the brown side is now facing up and the top becomes the bottom). Return the cake to the oven and bake until fork-tender, another 10 to 15 minutes. Cut into wedges and serve.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
In a large pan, saute the shallots and garlic slowly in the olive oil until caramelized. Add the fingerling potatoes, stock, and some salt and pepper. Cover pan and simmer slowly until the potatoes are tender, approximately 1/2 hour. Arrange on serving platter. Remove herb leaves from stalks and garnish the potatoes. Ooolala!
Yield Makes 4 to 6 (side dish) servings Number Of Ingredients 5 Steps:
Peel potatoes, then cut into 1/4-inch-thick slices with slicer. Rinse in 2 or 3 changes of cold water until water runs clear. Drain and pat very dry. Heat fat in a 12-inch nonstick skillet over medium heat until melted. Cook potatoes with 3/4 teaspoon salt, turning gently, until coated with fat. Reduce heat to medium-low and cook, turning occasionally, until golden in spots and potatoes are tender, about 20 to 25 minutes. Meanwhile, finely chop parsley and garlic together. Gently stir parsley mixture into cooked potatoes.
Time 45m Yield 1 Number Of Ingredients 6 Steps:
Preheat an oven to 450 degrees F (230 degrees C). Pierce potato a few times with a fork. Place on a microwave safe plate, and cook 10 minutes in the microwave on high, until tender but not mushy. Transfer potato to a baking dish, and bake 15 minutes in the preheated oven. Melt butter in a saucepan over medium heat. Mix in onion. Cook and stir until tender. Mix in mushrooms. Season with salt. Reduce heat to low, cover, and let sit 5 minutes, or until mushrooms are tender. Serve potato topped with the mushrooms and yogurt.
Time 45m Yield 6 serving(s) Number Of Ingredients 3 Steps:
Wash and peel potatoes. Cut into fries 1 1/4 inches wide by 1/8 inch thick. Soak potatoes in ice water, then drain and pat dry. Heat deep fryer oil to 275°F Put only enough potates in fryer to cover the bottom of basket. Fry potatoes until they begin to brown and puff, moving them around with a fryer tool as they fry. Drain potatoes. Potatoes may be held at this point for frying later, or immediastely cooked. Heat deep fryer oil to 400°F. Put only enough potatoes in fryer to cover bottom of basket. Finish frying, moving them through the oil as they cook, until they become golden and crispy.Remove from oil, drain on absorbent brown paper and season immediately with salt to taste.
More about “pommes de terre saute bonne femme potatoes with mushrooms recipes”
Time 25m Yield 4 Number Of Ingredients 8 Steps:
Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.
