16 finished potatoes Recipes

cooked diced and unpeeled new potatoes, olive oil, water, paprika, garlic powder, black pepper, cayenne pepper, salt, grated parmesan cheese , to finish

lentils , picked through and rinsed, sweet potato, peeled and cubed, yellow onion, diced, soy sauce (more can be added to finished dish), curry powder , to taste, garlic cloves, salt, oil (for cooking )

oil, onions, finely sliced, sugar, balsamic vinegar, potato, peeled and diced about 3/4 inch, diced cooked ham, chicken stock, original essence or 1 tsp seasoning , of your choice, dried thyme, pepper, peas, cream, chopped parsley , to finish

heavy cream, bay leaves, fresh thyme, plus more to finish, garlic cloves, chopped, freshly grated nutmeg, salt and freshly ground black pepper, unsalted butter, russet potatoes, peeled and cut into 1/8-inch-thick slices, salt and freshly ground black pepper, grated parmesan, plus more for broiling

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

fingerling potatoes , halved lengthwise (if very small, keep whole), extra-virgin olive oil, kosher salt, freshly ground black pepper, butter, softened, roughly chopped fresh dill, coarse sea salt , for finishing (optional)

potatoes, best-available olive oil, sea salt (or any other salt)

extra virgin olive oil, simply potatoes diced potatoes with onion, red bell pepper, roughly chopped, green onion, 1/4-inch dice, sun-dried tomato, finely chopped, fresh basil , chiffonade, fresh italian parsley, roughly chopped, salt and pepper, to taste, eggs, beaten, grated parmigiano-reggiano cheese , for the finished topping

corned beef brisket, onion, quartered, russet potatoes, peeled and quartered, outer leaves from a savoy cabbage, egg, beaten, salt, chopped fresh parsley, divided, mustard , for serving, an easy alternative to cooking your own corned beef is to buy sliced, precooked corned beef instead. if using this substitution, simply omit the onion, cover the potatoes with salted water in a large pot and bring to a boil. add about 1 1/4 lb sliced, precooked corned beef and simmer until potatoes are tender; the resulting broth is flavorful enough to pour over the cabbage rolls for baking. follow the recipe as directed to finish the potato filling, roughly chop the sliced corned beef and you re ready to assemble the rolls.

beef, olive oil, essence , recipe follows, cracked black pepper, head of radicchio, cut into quarters, red onion, cut into 1-inch rings (kept whole), minced shallots, minced garlic, chopped green onions, meat stock, salt and pepper, truffle mashed potatoes, (mashed potatoes finished with truffle oil) hot, truffle oil, fresh ground black pepper, chopped green onions, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme

shoulder of beef , pork or lamb, cut into 1 1/2-inch cubes, flour seasoned with salt and pepper, vegetable or olive oil, or more, the following seasoning vegetables, finely chopped: onions, garlic, carrots, celery, or fennel, tomato ingredients such as 1 1/2 cups or more of crushed tomatoes, tomato puree or 1/4 cup tomato paste, bouquet garni , tied up in cheesecloth, 1 to 2 tsp of spices or dried herbs, depending upon dominant taste, or bay leaf, parsley and ect., more of liquid such as beer , or broth, seasoning ingredients for sauce like 2 to 4 tbsp barbecue sauce, salt and freshly ground black pepper, garnish: separately cooked vegetables , potatoes or beans, chopped fresh herbs to finish

extra-large eggs, heavy cream, grated gruyere cheese, kosher salt & freshly ground black pepper, unsalted butter, onion, diced, red potatoes, diced, diced smoked ham or 1 cup canadian bacon, grated parmigiano-reggiano cheese , for finishing top, sour cream, chives, chopped

extra-virgin olive oil, onion, coarsely chopped, celery rib, coarsely chopped, top of 1 fennel bulb, fronds reserved, coarsely chopped, kosher salt, garlic , smashed, cod bones , or other white fish bones, shells from 8 jumbo shrimp , bodies reserved, peeled and deveined, anise-flavored liqueur (recommended : pernod), bay leaves, fresh thyme bundle, extra-virgin olive oil, onion , julienned, fennel bulb, julienned, kosher salt, garlic , smashed and finely chopped, anise-flavored liqueur (recommended : pernod), dry white wine, cod fillets, fingerling potatoes, sliced into rounds, zucchini , julienned, big fat finishing oil

extra-large eggs, heavy cream, grated gruyere cheese, kosher salt and freshly ground black pepper, unsalted butter, onion, diced, red potatoes, diced, diced smoked ham or canadian bacon, grated parmigiano-reggiano , for finishing top, sour cream, chives, chopped