Put
each potato on a large piece of foil.
Not exact matches
You can recreate this by
piecing each
potato a couple times with a knife, place
on a
large plate, cover with a damp paper towel and pop in the microwave for 10 minutes.
Dice
potatoes into
large bite - sized
pieces and place
on a baking sheet lined with parchment paper.
Dice the
potatoes into bite - size
pieces into a
large bowl, leaving several of the
potatoes with the skins
on to give a rustic feel.
Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1
large onion, grated 3 garlic cloves, chopped 4 cups fish stock 1 lb
potatoes, peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly sliced 1/4 cup chopped flat - leaf parsley 1/4 cup chopped cilantro 1 1/2 pounds
large shrimp, peeled and deveined with the tails
on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (about 5
pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *
1/4 lb fully cooked smoked sausage per person, cut into 1 ″
pieces (I used Turkey Kielbasa) 1/4 cup Old Bay seasoning, or more to taste 2 small new
potatoes per person 1 ear fresh corn per person, shucked, silked and broken in half 1/2 pound
large fresh shrimp per person, shell
on (I used frozen shrimp and they were great!)
ingredients ROASTED VEGETABLES: 1 24 - ounce bag baby medley
potatoes 1 head fennel (stem removed, cored, cut into 1 / 2 - inch wedges) 2
large carrots (peeled, cut into 1 - inch
pieces on a bias) 4 cloves garlic (skin -
on) 1 lemon (cut in half widthwise then halves quartered) 2 tablespoons thyme (leaves only) 1 tablespoon cumin seeds (crushed) 1 tablespoon coriander seeds (crushed) 1/4 cup olive oil Kosher salt and freshly cracked black pepper (to taste) MUSTARD, TARRAGON AND PANKO CRUSTED BONE - IN PRIME RIB: 1 4 - 6 pound 3 - rib standing prime rib roast 1/2 cup English mustard 1/4 cup extra-virgin olive oil 2 cups panko breadcrumbs 1/4 cup tarragon (leaves only, chopped) Kosher salt and freshly ground black pepper (to taste)
Cut the
potatoes into
large bite - sized
pieces and place
on the baking sheet and toss with the leeks, olive oil and salt.
One
large head of organic cauliflower, washed and cut into bite - sized florets One pound or more of small red
potatoes, skin
on — washed and quartered Spray coconut or olive oil Salt Olive oil 1 inch
piece of fresh ginger, peeled and then grated 1 tablespoon of ground cumin 1/2 teaspoon of ground turmeric powder 1/4 teaspoon or less of ground cayenne 1/4 teaspoon of salt 1/4 cup of water Handful of fresh cilantro leaves — washed and stems removed
Cut off the chicken
pieces and arrange them with the
potatoes on a
large serving platter.