Sentences with phrase «potatoes cut side»

Place the hollowed out potatoes cut side up in a baking dish.

Place the potatoes cut side up on a roasting pan and brush with some oil — making sure the oil drips among the slices — then season with salt and pepper.

Not exact matches

This tastes like a potato latke, cuts like a quiche, and is a side dish wanting to go center stage.

Place the potatoes on the grates cut side down and grill until they are slightly charred and grill - marked, about 5 minutes.

When the potato is out of the microwave, spread the tahini paste on the cut sides of the potato wedges.

To get the crispiest results, first roast the potatoes cut - side down on the baking sheet; the hot pan sears the flat, fleshy surface, creating that irresistible deep - brown, crackly layer you're after.

Cut off ends and half the sweet potatoes and then place them flat side down on an oven tray drizzled with olive oil.

Transfer the potatoes to a rimmed baking sheet and arrange the potatoes so they are cut - side down.

Carefully place a herb tip in the pan then press cut side of potato down over top and press gently down (mix it up — you can go as simple as parsley or, get fancy with lavender).

Meanwhile, dice the boiled potatoes (5 mm per side) and red bell pepper (previously cleaned) cut into small cubes, and very coarsely chop the parsley on the side.

Slice 4 sweet potatoes in half lengthwise, rub with 3 tablespoons olive oil, and place cut side down on a second rimmed baking sheet.

Cut your potatoes into 1/2 inch «fries», then pat them dry on all sides with paper towels to absorb as much moisture as possible.

Place potatoes, cut sides down, in an 11 x 7 - inch microwave - safe baking dish.

Wash the potatoes well and cut them in half lengthwise - you want the cut side to have as much surface area as possible.

Slide the baking sheet into the oven and bake until the potatoes are soft, the skins are wrinkled and the cut sides of the potatoes are golden brown, 30 - 40 minutes.

A selection of side orders, called «sidekicks,» includes original recipe BBQ beans, homestyle macaroni and cheese, crinkle - cut fries and homemade coleslaw, as well as steamed green beans, baked sweet potatoes and corn on the cob.

We always have a second side dish, whatever is on hand, with my favorite being sweet potato cut into fry shapes and baking, roasted cherry tomatoes, pinto beans with lots of chili powder...

Arrange potato wedges cut side down in a single layer in 15 x 10 inch (38 x 25 cm) jelly - roll pan.

I used Idaho potatoes and cut the sides down a bit to fit the muffin tins.

If the potatoes brown too much when they're baking cut - side down, be sure to place them all cut - side up after stirring.

Return them to the oven and bake for another 10 - 15 minutes, or until the potatoes are fork - tender and the cut - sides are golden brown.

Cut a slit in top of the potato; squeeze sides to open.

Add potatoes, cut sides down; mushrooms; and 1 tablespoon thyme; cook 3 minutes or until browned, stirring once.

Cut potatoes in half crosswise and use tongs to place each half, cut side down, on baking sheCut potatoes in half crosswise and use tongs to place each half, cut side down, on baking shecut side down, on baking sheet.

Cut the tortilla into wedges and serve, crisp - potato side up, with the escarole on the side.

Cut the sweet potatoes in half lengthwise and roast cut - side down at 200C / 400F for 30 - 35 minutes, or until soft and brownCut the sweet potatoes in half lengthwise and roast cut - side down at 200C / 400F for 30 - 35 minutes, or until soft and browncut - side down at 200C / 400F for 30 - 35 minutes, or until soft and browned.

Rub the potatoes with 1 tablespoon olive oil and place them cut side down on a parchment - lined sheet pan.

Remove half of the potato skins to a large platter, and arrange, cut side up.

Use a melon baller to make first full scoop cut in the center of the flatter side of your potato.

Toss around until well coated and the potatoes are bashed slightly (to help them crisp up more) and then arrange them so that the cut sides are facing down.

Return the pan to the oven and bake 35 - 40 minutes or until the potatoes are cooked through and golden brown on the cut sides.

Transfer the potato cake to a cutting board cheese - side up and cut into wedges.

Add sweet potatoes, cut side down, and roast until edges are browned underneath and crisp, 18 — 25 minutes.

Top the leaves with the potatoes, cut side down, and pour the sauce over the potatoes.

Flip potatoes onto other cut side and continue cooking 25 to 30 minutes or until well browned and fork - tender.

Place potatoes, cut side down, on the planks.

Using a slotted spoon, transfer about half of potatoes to a plate and arrange potatoes remaining in skillet cut side down in a single layer (if your skillet is smaller, you may need to work in a few batches).

Reduce heat to medium and cook potatoes undisturbed until water is evaporated and cut sides of potatoes are deeply browned, 5 — 10 minutes.

Fresh Network Solutions, LLC and its Side Delights ® brand of fresh potatoes are moving into its second decade of existence with a full slate of eight partners and more than a couple of dozen SKUs including many unique value - added options ranging from potato kits to fresh - cuts to organics.

Place the potato on a flat side and cut 1 / 4 - inch thick slices lengthwise.

Entrées I tasted included the 1855 Steak Frites ($ 32) featuring premium 1855 beef famous for its exquisite marbling, served with bordelaise, wild mushroom, hand cut fries and truffle aioli; Hot Pot ($ 23) with mussels, clams, sea bass, fingerling potato and leeks in a rich cioppino broth and a baguette side; Pot Roast ($ 22) with tender and meaty braised short rib bursting with flavor and plated with the hearty combination of confit carrots, pearl onion, red potato and pan jus; and a fresh and flaky Grilled Wild Salmon ($ 24) with lemon potato cake, grilled asparagus, and a sherry honey glaze.

Sides are made fresh daily including hand - cut, seasoned fries, crafted from carefully - selected whole Russet potatoes.

Guests can choose their choice of bun - regular, pretzel, or onion - and each burger comes with a generous side, choice of fresh cut French fries, fresh cut sweet potato fries, fresh cut homemade potato chips, onion rings, mashed potatoes or cole slaw.

They're available in three varieties: straight - cut fries, crinkle - cut fries and skillet - style, tri-cut potatoes, giving consumers options to pick when they prepare one of America's favorite side dishes at home1.

Place potatoes, cut side up, on a wire rack set inside a rimmed baking sheet; reserve bowl.

Serving suggestions • Over a vegetable salad with a balsamic vinaigrette • Romaine leaves, hummus, avocado and extra mustard • Inside a baked sweet potato with steamed kale • With coleslaw, crackers, and cut up vegetables • Make a sandwich using my healthiest bread ever, with a side salad

Use thick - cut sweet potatoes, which are rich in vitamin A, to cook up a healthy side of low - GI fries.

I wouldn't advise this every day but on occasion it's ok to serve meat alternatives that are premade while you make the sides, sauces and extras to go with it such as: veggie burgers with homemade thick cut baked sweet potato wedges, vegan piccata (I use Gardein and make a great homemade lemon & thyme sauce), vegan beef tips (I use Gardein) with sautéed caramelized onions and garlicky sautéed kale.

Transfer to a plate and cut the potato open down one side.

Split potatoes lengthwise, cutting to, but not through, other side.