Recipes With Blue Potatoes

Planshop add recipesclear meal planprinttaste preferencesmake yummly better 0 the best blue potatoes recipes on yummly roasted thyme blue potatoes seared cod piperade with roasted blue potatoes parsley almond sauce chunks of red white and blue potatoes in a light dressing

Steaming is an excellent method to cook blue potatoes while retaining their beautiful color and preserving their nutrients place a steamer basket or colander in a pot with a small amount of water add the blue potato pieces to the steamer basket cover the pot and steam for about 15 20 minutes or until tender when pierced with a fork

About 5 minutes preheat oven to 180 celsius 350 fahrenheit arrange potatoes on a baking sheet smash each potato with a fork brush with melted butter drizle with olive oil 1 4 teaspoon per potato and sprinkle with salt and pepper bake roast for 40 45 minutes until the skin is crispy do not flip during baking

1 lb blue potatoes 1 tbls fresh green herbs minced i used rosemary thyme and oregano 1 clove garlic minced 1 4 cup olive oil kosher salt freshly cracked black pepper serves about 4 as a side preheat your oven to 350 degrees line a sheet pan with parchment paper and set aside

How to roast blue potatoes to roast blue potatoes preheat your oven to 400 f toss the potatoes with olive oil salt and your favorite herbs or spices then spread them out on a baking sheet roast the potatoes for 30 40 minutes or until they are golden brown and crispy on the outside

Heat oven to 400 f cut the potatoes evenly in strips or wedges place potatoes starch and 1 2 teaspoon of the salt in a mixing bowl and toss if not using starch just exclude and go to next step transfer to a baking sheet spread the coated potatoes out into a single layer on an ungreased baking sheet roast 15 minutes then flip and roast

Instructions preheat oven to 425 degrees scrape thyme off of the stems by holding it at the tip and sliding your finger down to the bottom against the leaves in a medium bowl combine sliced potatoes thyme and garlic add salt and pepper to taste pour in olive oil and toss to coat

This recipe for how to make oven roasted blue potatoes is unique and beautiful the purple hues of the blue potatoes and red onions will stand out on your plate when contrasted with something warm toned these little blue creamer potatoes are a bluish purple on the outside and then inside is yellow like a yukon gold potato

Instructions boil whole blue potatoes in a large saucepan with abundant salted water until they become fork tender in a smaller saucepan heat the milk and butter together you may also use the microwave when potatoes are tender drain and return to the pot using a masher or ricer mash the potatoes

Peel and cut the potatoes into cubes boil them in salted water for approximately 15 minutes or fork tender once potatoes have cooked drain the water in a large bowl add the garlic sour cream

Instructions preheat oven to 425 chop potatoes into 1 inch pieces toss with oil and salt and pepper and roast for 30 minutes or until potatoes are tender sprinkle cheese and scallions over the potatoes and roast for another 10 minutes or until cheese is all melty and potatoes have browned up serve and enjoy

Pat them dry and then cut the larger ones in half leave any of the really small ones whole preheat the oven to 425 f spread the potatoes out onto a rimmed sheet pan if you want to avoid any cleanup line the pan with foil drizzle olive oil all over the potatoes and sprinkle on salt pepper and dried dill

Instructions preheat oven to 375 f peel potatoes and slice thin if you have a food processor with a slicing blade your job is easy place potatoes in baking dish melt butter in saute or sauce pan slice onion thin add a few grinds of fresh black pepper the salt and onion to the melted butter sauteing until soft

For the potatoes preheat the oven to 425 degrees f in a large bowl toss the potatoes with the olive oil rosemary lemon zest and juice and some salt and pepper transfer to a baking sheet and

Place all potatoes in a dutch oven add water to cover bring to a boil reduce heat cook uncovered 10 15 minutes or until tender drain transfer to a large bowl drizzle potatoes with stock and wine toss gently allowing liquids to absorb in a small bowl whisk vinegars mustards salt and pepper

Mash and add butter sour cream bleu cheese milk salt pepper and garlic beat with a hand mixer or stir with a wooden spoon until fluffy carefully spoon mixture back into potato shells place in a baking dish return to hot oven and bake for 12 15 minutes remove and sprinkle bacon and cheddar cheese over each potato

Put the saucepan over low heat and add the remaining cream heat until warmed through and then set aside peel and slice the potatoes into 1 4 inch thick 75cm slices generously butter a 2 1 2 quart 2 5l baking dish with sides at least 2 inches 5cm high put one third of the potato slices in the baking dish season with salt and pepper

Add the buttermilk to the pot and set it in the kitchen sink so the potatoes don 39 t fly around the kitchen while whipping cream the potatoes with the hand mixer until smooth rotating the pot counter clockwise as you mix don 39 t over mix the potatoes add the remaining ½ teaspoon of kosher salt and black pepper to taste

These 5 star potato recipes are sure to please potatoes can make a great addition to any meal from breakfast to dinner our sausage potato frittata makes a beautiful brunch option while our twice baked potatoes were made for gameday potatoes are the perfect side dish for any meal try our baby hasselback potatoes with blue cheese and bacon

Spray a two quart casserole dish with a non stick cooking spray or generously butter the dish put one third of the slices in the bottom of the casserole dish season lightly with kosher salt and pepper sprinkle one third of the chives and one third of the blue cheese on top add another third of the slices season lightly with salt and pepper

Meanwhile in large bowl combine mayonnaise sour cream blue cheese celery scallions about 3 4 teaspoon of salt and 1 2 teaspoon of ground black pepper and mix well when potatoes are cooked through drain well in colander and return to pot sprinkle hot potatoes with vinegar and toss to coat allow to cool for about ten minutes

Add potatoes to a large stockpot with hot water add the bay leaves and 1 teaspoon of salt bring to a boil then lower to simmer and allow to cook until the potatoes are very tender approximately 20 30 minutes meanwhile heat the half and half with 7 tablespoons of butter 1 teaspoon rosemary salt and pepper

Transfer to a plate to rest return the skillet to medium high heat add the shallot and port and boil until thickened about 4 minutes stir in the broth and any juices from the steak and cook 5