Not exact matches
Towards the end of
cooking, I cut up and added Yukon
gold potatoes.
potatoes (I prefer Yukon
gold, but redskins and russets work just fine)
cooking spray 1/2 batch pesto (recipe follows) 1 Tbsp.
Directions: Place
potatoes in a shallow baking dish, lightly oiled or buttered / Mix melted butter and syrup together and drizzle evenly over
potatoes, or use a pastry brush and brush each
potato with the mixture / Then sprinkle with salt & pepper / Bake covered at 375º for 30 minutes / Remove cover and continue to
cook, basting occasionally with juices, until
gold brown and tender, another 30 — 40 minutes / Sprinkle with candied nuts if you like / Serve immediately, or place in a clean, ovenproof dish and reheat later.
Either baby red, Yukon
Gold, or fingerling
potatoes will work well here, as they'll maintain their shape nicely during
cooking.
I
cooked the veggies in the slow
cooker (broccoli, yukon
gold potatoes, celery, mushrooms) and baked the tofu in the oven.
Garlic Cheese Quinoa Zucchini Fritters, from Diethood Classic Fried Rice, from Gim me Some Oven Spiralized Lemon Feta Greek Cucumber Salad, from Skinnytaste Parmesan Thyme
Potato Stacks, from See and Savor Crispy Baked Sweet
Potato Shoestring Fries, from Sweet C's Designs Baked Carrot and Zucchini Fries, from MJ and Hungryman Pepperoni Polenta Pizza Bites, from Baker by Nature (be sure to use gluten free precooked polenta) Baba Ganoush, from My Natural Family Old Fashioned Gluten Free Cornbread, from Gluten Free on a Shoestring Sun Dried Tomato Basil Hummus, from
Cooking Classy Avocado Hummus, from
Cooking Classy Crispy Yukon
Gold Potato Latkes, from Our Best Bites Perfect Mashed Potatoes, from Simply Recipes Cranberry Sauce, from Simply Recipes Classic Deviled Eggs, from Mel's Kitchen Cafe (be sure to use gluten free Worcestershire sauce) Buffalo Chicken Dip, from Damn Delicious Polenta French Fries with Tarragon Aioli, from Spoon Fork Bacon Perfect Roasted Vegetables, from Mel's Kitchen Cafe Cauliflower Puree with Thyme, from Once Upon a Chef
In their review of Suletzki's recipe, the Food52 editorial team gushed: «The lovechild of the
potato chip and a baked
potato, this hasselback skillet bake is our new favorite way to
cook Idaho ® Yukon
Gold Potatoes.
Grab a medium sized sauce pan, add 2 yukon
gold potatoes, add enough water to cover the
potatoes by at least 1 inch, season with sea salt and turn the burner to a high heat, once the water begins to boil, add a lid and lower the fire to a low - medium heat, after about 20 - 25 minutes the
potatoes should be perfectly
cooked, remove from the heat and run cold water on them and set aside
We like to roast root veggies — here we use sweet
potatoes, carrots, turnips, and Yukon
gold potatoes — at a high temperature, which gets them browned and crisp, and
cooked in less time.
With
cooked quinoa, Alaska
Gold canned wild ivory king salmon, heirloom tomatoes, roasted rainbow
potatoes, and a homemade olive oil dressing eating the rainbow never tasted so good!
Ingredients:
Cooking spray, all - purpose flour, trans fat - free ready - made pie crust, egg white, heavy cream, 2 % reduced - fat milk, freshly grated nutmeg, salt, garlic clove, pepper, Yukon
Gold potatoes, sweet
potatoes, grated Parmesan cheese, unsalted butter
3 cups
cooked chickpeas, rinsed (2 15 - 16 ounce cans) 3 medium organic Yukon
Gold potatoes, cut in...
2 cups chopped and packed kale (about 6 - 7 stems - worth) 1/2 cup dry French lentils, rinsed 1 1/3 lbs (585 grams) yukon
gold potatoes, peeled and chopped 3 garlic cloves, peeled and divided 3 tablespoons olive oil, divided 4 tablespoons unsweetened non-dairy milk, divided sea salt and ground black pepper, to taste 1 small
cooking onion, small dice 2 tablespoons minced, fresh hearty herbs (I used a mix of sage, thyme & rosemary) 2 1/4 lbs (1020 grams) mixed mushrooms, chopped 2 tablespoons balsamic vinegar 1 teaspoon gluten - free tamari soy sauce 1 teaspoon tomato paste 1 cup vegetable stock 1 tablespoon arrowroot powder Bring a medium saucepan of water to a boil.
2 tbsp extra virgin olive oil 2 medium Yukon
Gold potatoes, cut into 1/2 - inch cubes 2 large carrots, sliced in 1/2 - inch rounds 1 celery stalk, sliced 1 medium onion, chopped 2 garlic cloves, finely chopped 1 cup fresh or frozen peas (add frozen after
cooking other ingredients) 1 cup fresh or frozen corn kernels (add frozen after
cooking other ingredients) 1/2 small head broccoli, cut in bite - size pieces 3 cups fresh or 1 cup frozen spinach (add frozen after
cooking other ingredients) 1 cup uncooked barley 1 6 oz.