Category: Sides

Garlic Home Fries

garlichomefries

Garlic Home Fries

Oh my goodness! These were a hit. I was specifically told these “were delicious potatoes”. The recipe was originally for breakfast but was such a wonderful compliment to the steak. Also, man I would not want to put in that kind of work for breakfast.

WWSPoints: 11 Approximately*

Serves: 4

Active: 15 mins

Total: 35 mins

Kosher salt

2 lbs. large red bliss or Yukon gold potatoes, peeled and cut into 1/2 in. cubes (we used Yukon)

2 Tbsp. unsalted butter

2 Tbsp. extra virgin olive oil

½ onion, chopped (I use pre-chopped)

½ tsp. paprika

1 clove garlic

½ cup fresh parsley

Freshly ground pepper

  1. Bring a large pot of salted water to a boil. Add the potatoes, cover and cook over medium-high heat until just tender, about 6 minutes; drain.
  2. Heat the butter and olive oil in a large cast-iron skillet over medium heat; add the potatoes and spread into a single layer. Cook, undisturbed, until they start browning on the bottom, about 5 minutes. Add the onion and sprinkle with paprika; flip the potatoes and cook 5 more minutes. Stir once, then continue cooking until the potatoes are mostly golden brown, about 5 minutes.
  3. Meanwhile, roughly chop the garlic, pile the parsley on top and sprinkle with 1 tsp. salt. Chop and mash together until finely minced. When the potatoes are done, add the garlic mixture to the skillet and toss to coat; cook until heated through, about 2 minutes. Season with salt and pepper.

Now Lets Dish- This reminded me of a good garlic fry but even better. Even though I usually buy minced garlic, mincing this with the salt and parsley made a delicious melt into potato flavor. They do take a little bit of time and energy but they are definitely worth it. I should have kept the heat up a little higher so they crisped up a little more but they were still mmm mmm good.

Reference: Food Network Magazine April 2015

*Points figured out by adding ingredients and dividing by serving

 

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Katie Lee’s Cheesy Twice-Baked Potatoes

Katie Lee's Cheesy Twice-Baked Potatoes

Again, this was a Saturday special dinner. It takes a good chunk of time to make, especially if your potatoes are husky. They were delicious, creamy and rich. This was he first thing I started that night.

Served with Steak with Roasted Garlic

Serves 8

W.W.S.P.- No nutrition facts were available

Active: 20 min Total: 2 hr

Food Network Magazine November 2016

4 russet potatoes, scrubbed
4 tablespoons unsalted butter
1 clove garlic, minced
1 shallot, minced
1/2 cup sour cream
2 tablespoons minced fresh chives, plus more for topping
2 cups grated white cheddar cheese (about 8 ounces)

Kosher salt and freshly cracked black pepper

1. Preheat the oven to 425°. Peers the potatoes with a fork or paring knife if you times on all sides. Place on a baking sheet and bake until fork-tender, 60 to 80 minutes. Let cool slightly (but keep the oven on).

2. Meanwhile, melt the butter in a small skillet over medium heat. Add the garlic and shallots and cook until softened but not browned, about two minutes. Set aside.

3. Once the potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon or a melon Baller, scoop out the flash, leaving a quarter inch rim to preserve the shape of the shells.

4. In a large bowl, Nash the potato inside Intel mostly smooth. Add the butter mixture, sour cream, chives and one cup cheese and mixed together. Season with salt and pepper to taste.

5. Spoon the mixture evenly into the eight potato shells. Top with the remaining 1 cup cheese. Bake until the cheese is golden brown and bubbly, 25 to 30 minutes. Top with more chives. Serve warm.

Now Let’s Dish: As you can see I served these with Steak with Roasted Garlic and Grilled Caesar Salad.

WW Advice: My advice for this is- cheat day, cheat day, cheat day. Even though the steak and salad are perfectly suitable WW dinner options, these potatoes have gotta be up there in the point department.

steakwithroastedgarlicpotatoescaesar