Potatoes Fest

4.8
(345)
7773
MXCSOY102_Sweet-Potato-Stack_9x16_01

Potatoes aren’t just a side dish… For us, they’re the main course!

Recipe 1/4

Birthday Enchiladas

60 Min

Easy

6-8 Servings

Ingredients:

  • 1.5 pounds (680g) pork ribs, divided into individual ribs
  • 1 small carrot (2 ounces; 60g)
  • 1 small yellow onion, halved (4 ounces; 120g)
  • 5 black peppercorns
  • 2 bay leaves

Directions:

Borsch

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Borsch

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Borsch

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Recipe 1/6

Potato Mochi

30 Minutes

Medium

6

Ingredients:

  • 6 baby potatoes, boiled
  • 2 Tbsp glutinous rice flour
  • 1 tsp salt
  • ¼ tsp pepper
  • 4 oz mozzarella cheese block, cut into ½ inch cubes
  • ⅓ cup sweet and sour sauce
  • 1 sheet seaweed, for serving
  • 5 oz soy sauce, for serving

Directions:

  1. Peel your potatoes and mash them in a bowl.
  2. Add glutinous rice flour, salt, and pepper to the bowl, then stir to combine.
  3. Take around ⅙ of the potato mixture and flatten it into a disc.
  4. Add a cube of mozzarella cheese to the center of your potato dough, then wrap your dough around the cheese to cover it. Flatten the dough into a disc again. 
  5. Repeat the steps 3 and 4 with the rest of your dough.
  6. Cook your potato mochis in a pan on low heat. Flip occasionally.
  7. When potato mochis start to get crispy, add sweet and sour sauce to the pan. Continue cooking, flipping occasionally, until golden brown.
  8. Serve with seaweed and soy sauce and enjoy!

Recipe 2/6

Potato Hearts

30 Minutes

Medium

1

Ingredients:

  • 4-5 large red potatoes, peeled and boiled
  • ⅓ cup cornstarch
  • 1 ½ Tbsp salt
  • ¼ tsp pepper
  • 1 Tbsp paprika
  • 2 Tbsp coconut oil
  • 2 cup vegetable oil
  • ¼ cup ketchup

Directions:

  1. Mash potatoes in a bowl. Add cornstarch, salt, pepper, paprika, and coconut oil. Mix.
  2. Using a rolling pin, flatten your mix into an even layer between two pieces of wax paper. Remove the top piece of wax paper and use a heart-shaped cookie cutter to cut out your heart-shaped potatoes. Set aside.
  3. Heat the vegetable oil in a medium pot over medium-high heat until it reaches 325ºF. Carefully place your potato hearts in the oil, ensuring they don’t stick to each other. When golden brown, take them out and let them cool on a paper towel to absorb excess oil. 
  4. Serve with ketchup and enjoy!

 

Recipe 3/6

Accordion French Fries

45 Minutes

Medium

25-30 french fries

Ingredients:

  • 5 large potatoes, peeled
  • ¼ cup butter, melted
  • 1 bunch parsley, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp table salt, to taste

Directions:

  1. Cut the sides of a potato 4 times, until it’s rectangular in shape. Then, cut it in half lengthwise. Set aside one of the rectangular potato halves.
  2. With the remaining potato half, place 2 chopsticks or skewers on the longer sides of the potato. With the help of the chopsticks, make horizontal cuts alongside the potato making sure the knife doesn’t hit the bottom of the cutting board and instead stops at the edge of the chopsticks.
  3. Once you’re done making horizontal cuts, flip the potato upside-down. Place the chopsticks on each side of the potato again, and this time make diagonal cuts down the potato.
  4. Remove chopsticks. Make 3 vertical cuts on the potato to create three equal-size fries. Place fries in ice water to prevent browning.
  5. Repeat steps 2-5 with the rest of your potatoes, utilizing both rectangular halves of each potato.
  6. Once fries have set in ice water for 20 minutes, take them out and dry them completely using paper towels.
  7. Mix melted butter, chopped parsley, and minced garlic in a ramekin.
  8. Place fries on a parchment-lined baking sheet and brush with garlic herb butter. 
  9. Bake fries at 425ºF until golden brown, about 25-30 minutes. Let cool.
  10. Top your accordion fries with fresh sea salt and enjoy!

 

Recipe 4/6

Potato Pizza

30 Minutes

Medium

6

Ingredients:

  • 5 oz potato chips
  • ½ cup hot water
  • 4 Tbsp unsalted butter, melted
  • ⅓ cup cornstarch
  • ¾ cup tomato sauce
  • 1 ½ cup mozzarella cheese, shredded
  • 6 pepperonis
  • 2 black olives, sliced

Directions:

  1. Add hot water and potato chips to a bowl, then mash until you reach mashed potato consistency. 
  2. Add melted butter and cornstarch and mix.
  3. Divide your dough into 6 equal portions and shape them into flat discs. Place them on a parchment-lined baking sheet.
  4. Using the larger side of a metal piping tip, cut pepperonis into smaller circles to make miniature pepperonis.
  5. Add about 2 Tbsp tomato sauce to each potato pizza base. Top each pizza with a small handful of mozzarella cheese, followed by your desired amount of pepperoni and olives.
  6. Bake at 350ºF for 20-25 minutes, or until edges are a light golden brown. Let cool slightly before enjoying!

Recipe 5/6

Sweet Potato Ratatouille

1 Hour

Medium

1

Ingredients:

  • 1 sweet potato
  • 1 zucchini, thinly sliced
  • 1 eggplant, thinly sliced
  • 1 tomato, thinly sliced
  • 2 Tbsp olive oil
  • 1 pinch sea salt
  • 1 pinch pepper
  • ⅓ cup pesto

Directions:

  1. Pre-bake your sweet potato for 10 minutes in a 425-degree oven. Let cool. 
  2. Make several shallow cuts across the potato.
  3. Place vegetable slices inside the cuts of the sweet potato, alternating between each vegetable. Top with olive oil, salt and pepper.
  4. Wrap sweet potato in foil and bake for 40 minutes, or until sweet potato and vegetables are fully cooked. Let cool.
  5. Top your sweet potato ratatouille with pesto and enjoy!

Recipe 6/6

Sweet Potato Stacks

30 Minutes

Easy

9 sweet potato stack

Ingredients:

  • 2 orange sweet potatoes, thinly sliced
  • 2 purple sweet potatoes, thinly sliced
  • ½ cup olive oil
  • ½ Tbsp garlic powder
  • 2 tsp salt
  • ½ tsp pepper
  • 1 Tbsp rosemary, chopped
  • ⅓ cup parmesan cheese, finely grated
  • 2 sprigs rosemary, for garnish
  • 3 Tbsp butter, melted

Directions:

  1. Place all sliced sweet potatoes in a bowl. Add olive oil, garlic powder, salt, pepper, and chopped rosemary and mix. 
  2. Using a muffin tin, stack the sweet potato slices in each muffin compartment, alternating between orange and purple slices, until the stacks reach the top of the compartment. Top each stack with parmesan cheese.
  3. Bake sweet potato stacks at 350ºF for about 45 minutes, or until fork tender. 
  4. Cut rosemary sprigs into 1-inch pieces. Garnish each sweet potato stack with the rosemary. Drizzle with melted butter and enjoy!

How Yummy was it?

mmm o.k

How useful was this post?

Click on a star to rate it!

Average rating 4.8 / 5. Vote count: 345

No votes so far! Be the first to rate this post.

Wow!

Leave a Reply

Your email address will not be published. Required fields are marked *

Related Recipes

  • 4.3
  • |
  • 1 day ago
5:32

Want to get
all the hot news?

Categories

About us

 

 

Follow us:

Youtube Facebook Instagram Twitter Pinterest

©2024 First Media, All Rights Reserved.