Time 1h20m Yield 4 servings Number Of Ingredients 6 Steps:
Heat oven to 425 degrees. Cut potatoes into 1-inch-thick slices. Reassemble slices so they look like intact potatoes. Insert a sprig of thyme between each of the slices. Wrap each potato in 2 layers of foil and place on a pie tin, roasting pan or directly on oven rack (seam side up). Bake potatoes until very tender, 60 to 75 minutes. Meanwhile, combine sour cream, mustard, thyme and garlic in a small bowl. Serve potatoes dolloped with mustard sauce.
Yield Makes 6 servings Number Of Ingredients 6 Steps:
Peel potatoes and halve lengthwise. Cut lengthwise into 3/4-inch-thick wedges, then cut wedges crosswise into 1-inch pieces. Steam potatoes in a steamer over boiling water in a large pot, covered, until just tender, 10 to 12 minutes. While potatoes steam, whisk together mustard, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified. Add hot potatoes to dressing and gently toss to combine well. Cool salad to room temperature, about 15 minutes. Add scallions and salt to taste and gently toss.
Time 1h30m Yield 6 servings Number Of Ingredients 11 Steps:
For the sweet tots: Preheat the oven to 375 degrees F. Prick the sweet potatoes, then place them on a baking sheet and roast until the fork tender, about 1 hour. Pour the oil into a Dutch oven and heat to 350 degrees F. Peel and mash the sweet potatoes. Season with salt and pepper, and mix in 1 cup of potato chip crumbs. Place the remaining crumbs in a shallow bowl. Place the whisked eggs and flour each in shallow bowls and season with salt and pepper. Roll the sweet potato mash into 1 1/2-inch tots. Dredge the tots in the flour; dip in egg, letting the excess drip off; then roll in the chip crumbs to coat. Fry the tots until golden brown, 1 to 2 minutes. Remove to a paper towel-lined baking sheet and sprinkle with salt. Keep warm until ready to serve. For the honey mustard: Mix the mayonnaise, mustard, honey, vinegar and cayenne in a bowl until well blended. Serve with the tots.
Time 1h5m Yield 4 servings Number Of Ingredients 9 Steps:
For the sweet potato and bacon tots: Boil a pot of salted water. Add the potatoes and partially cook, about 15 minutes. Drain the potatoes and set aside. Meanwhile, add the bacon to a small skillet over medium heat and cook until crisp, about 10 minutes. Transfer the bacon to a paper-towel-lined plate. Finely chop the bacon when cooled. Heat the oil to 300 degrees F in a straight-sided skillet. When the potatoes are cool enough to handle, shred the potatoes using either a box grater or shredding attachment on a food processor. Place 4 sheets of paper towels on a countertop. Dump the potatoes on top of the paper towels and fold the towels over the potatoes. Squeeze as much moisture out of the potatoes as possible. (This is the trick to make perfect tater tots; too much moisture will result in little pieces of potato all around your skillet when frying.) Combine the potatoes with the bacon, flour and 1/2 teaspoon salt. Mix well to combine. Form the potato mixture into small logs using a 1 tablespoon measuring spoon. Working in batches, fry the tots in the skillet until golden brown, 2 1/2 to 3 minutes. Adjust the heat, as needed, to keep the oil at 300 degrees F. Transfer the tots to a paper-towel-lined plate to strain excess fat. Sprinkle the tots with salt while still warm. For the creamy mustard dipping sauce: Combine the mayo, honey and mustard in a small bowl. Sprinkle the sauce with salt and pepper. Serve the sweet potato and bacon tots hot with the creamy mustard dipping sauce.
Time 10m Yield Makes 4 servings. Number Of Ingredients 4 Steps:
Place hot potatoes in large bowl. Beat with electric mixer on medium speed until creamy. Add remaining ingredients; mix well.
Time 40m Yield 8 servings. Number Of Ingredients 16 Steps:
Preheat oven to 425°. Toss together first 8 ingredients. Transfer to a large cast-iron skillet or shallow roasting pan. Roast until tender, 30-35 minutes, stirring occasionally., Mix sauce ingredients. Serve with potatoes.
Time 5m Yield Makes about 1 cup Number Of Ingredients 3 Steps:
Stir together all ingredients.
Time 20m Yield 1 cup Number Of Ingredients 4 Steps:
In a small saucepan, combine sugar and dry mustard. Stir in vinegar; mix well. Whisk in beaten egg until smooth. Cook over low heat until sauce thickens, stirring constantly.
Yield Serves 2 Number Of Ingredients 11 Steps:
- Combine the cider, cinnamon and 1/4 tsp salt in a cup. Set aside.
- Pat the pork chops dry and sprinkle all over with salt and pepper.
- Heat a 12-in/30.5-cm skillet over medium-high heat and add the olive oil. When the oil shimmers, add the seasoned pork chops to the pan and cook until lightly browned on the first side, about 3 minutes. Turn and cook until browned on the second side, about 2 minutes longer. Transfer the pork chops to a plate. (They will not be cooked through at this point.)
- Add the sweet potato, apple, shallot, cider mixture, and a grind or two of pepper to the hot pan. Bring it all to a simmer, cover, and reduce the heat to medium-low or low-the pan should bubble, but not too aggressively. Cook the potato mixture until a fork easily pierces the partially cooked potato but there is still some resistance, about 10 minutes.
- Return the pork chops to the pan (along with any juices accumulated on the plate) and nestle them into the potatoes and apples. Cover and cook until the meat is cooked through and the potatoes are tender, about 8 minutes longer. Taste and adjust the seasoning.
- Transfer the pork chops, potatoes, and apples to two warmed plates. There should be some liquid remaining in the pan to serve as a base for the sauce. (If the potatoes have absorbed all of the liquid, add 2 to 3 tbsp cider to the pan and heat it briefly over medium heat.) Stir the mustard into the pan juices with a fork. Taste the sauce and add more pepper if it needs it.
- Spoon the sauce over the meat and vegetables, sprinkle the parsley over the top, and serve hot.
Time 35m Yield 6 Number Of Ingredients 9 Steps:
Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray. Whisk olive oil, mustard, honey, green onions, salt, black pepper, and cayenne in a large bowl to combine. Add potatoes and toss to coat. Spread evenly on the baking sheet. Bake in the preheated oven until potatoes are cooked all the way through and browned, 20 to 30 minutes.
