Tag: Yukon gold potatoes

Bell Pepper and Potato Frittata

Egg frittatas are my answer to an easy, inexpensive meal solution whether I’m having it for breakfast, lunch or dinner. For breakfast, I’ll serve this with a side of berries or fruit. For dinner, I make a salad on the side and call it a meal!

You can literally throw anything into a frittata and call it a meal, but I thought it would be fun to make this one a St Patricks Day theme which of coarse MUST have yukon gold potatoes, and to create a shamrock design, I sliced my bell peppers into flower shapes – completely optional! This one’s vegetarian, perfect if you need a meatless Monday dish idea, and it’s naturally gluten-free.

I’m not sure if there’s anything quite as beautiful as farm fresh eggs. A friend of mine is raising chickens in her yard and gave me some of her eggs and the colors were so beautiful I almost didn’t want to crack them. The yolks are so orange, it’s hard to believe I made this frittata with half egg whites.

Bell Pepper and Potato Frittata
gordon-ramsay-recipe.com
Servings: 4 • Size: 1/4th • Old Points: 3 • Weight Watcher Points+: 4 pt
Calories: 144 • Fat: 6 g • Carb: 12 g • Fiber: 1 g • Protein: 11 g • Sugar: 1 g
Sodium: 127 mg (without salt) • Cholest: 186 mg

Ingredients:

4 thin slices green bell pepper, sliced into 1/4-inch thin slices crosswise
4 large eggs
4 large egg whites
kosher salt and pepper, to taste
1 teaspoon olive oil
1/4 cup minced shallots
1 (7 oz) medium peeled Yukon Gold Potatoes, diced into 1/2-inch pieces
1/4 tsp garlic powder
1/4 tsp paprika

Ingredients:

Preheat the oven to 400°F.

Crack the eggs and egg whites into a large bowl. Add salt and fresh cracked pepper and beat until blended.

Heat a 10-inch nonstick oven safe skillet over medium heat. Add the oil and shallots to the pan and cook until golden, 2 to 3 minutes. Add the potatoes, season with salt, garlic powder, paprika and black pepper. Cover and cook the potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 12 to 15 minutes.

Pour the egg mixture into the skillet. Carefully arrange the bell peppers on top to create a shamrock pattern if desired. Reduce the heat to low and cook until the edges are set, 6 to 8 minutes.

Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, 8 to 10 minutes. Remove from the oven and transfer onto a large plate. Cut into 4 wedges and serve.

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Garlic and Chive Mashed Potatoes

by Pam on September 24, 2013

I wanted to serve some sort of potato dish to go with the Balsamic and Dijon Marinated Flank Steak^[1] and the Balsamic Roasted Tomatoes with Fresh Basil^[2]. I decided to try something a little different with these mashed potatoes. Instead of roasting garlic, I sautéed garlic in butter before adding the milk. I warmed the butter/garlic/milk mixture then added it to the cooked Yukon gold potatoes. I seasoned them with sea salt and freshly cracked pepper then added some fresh chives before mashing them. They turned out flavorful, fluffy, and so delicious. I loved the flavor the sautéed garlic and fresh chives gave to these creamy mashed potatoes. We all liked them and they paired perfectly with the rest of the meal.

Peel and cut the potatoes into like sized pieces. Place them,along with a sprinkling of salt, into a large pot and add enough water to cover the potatoes by 1 inch. Bring the water to a boil over high heat then reduce the heat to medium low and simmer until the potatoes are fork tender, about 15-18 minutes. Drain the potatoes.

Heat the butter in a small saucepan over medium low heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the milk and cook until warm, about 1-2 minutes. Remove from the heat.

Place the drained potatoes back into the pot you cooked them in. Add the warm milk and garlic mixture along with the chives, sea salt, and freshly cracked pepper, to taste. Mash the potatoes using a hand masher until creamy and smooth. Place into a serving bowl and serve immediately. Enjoy.

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Garlic and Chive Mashed Potatoes

Yield: 4 +

Prep Time: 5 min.

Cook Time: 20 min.

Ingredients:

4 Yukon gold potatoes, peeled and cut into like sized chunks
1-2 tbsp butter
2 cloves of garlic
1/4 cup of milk
Sea salt and freshly cracked pepper, to taste
Fresh chives, to taste

Directions:

Peel and cut the potatoes into like sized pieces. Place them,along with a sprinkling of salt, into a large pot and add enough water to cover the potatoes by 1 inch. Bring the water to a boil over high heat then reduce the heat to medium low and simmer until the potatoes are fork tender, about 15-18 minutes. Drain the potatoes.

Heat the butter in a small saucepan over medium low heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the milk and cook until warm, about 1-2 minutes. Remove from the heat.

Place the drained potatoes back into the pot you cooked them in. Add the warm milk and garlic mixture along with the chives, sea salt, and freshly cracked pepper, to taste. Mash the potatoes using a hand masher until creamy and smooth. Place into a serving bowl and serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking

References

^{^} Balsamic and Dijon Marinated Flank Steak (www.gordon-ramsay-recipe.com)
^{^} Balsamic Roasted Tomatoes with Fresh Basil (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Smashed Potatoes with Sour Cream and Chives

by Pam on October 10, 2012

My kids are big fans of mashed potatoes and they are always very happy when I serve them with dinner. I decided to change it up and bit and make smashed potatoes with butter, sour cream, and chives. I used Yukon gold potatoes because they are rich, creamy, and so delicious. I served this side dish with the Italian Meatloaf^[1] and the Sautéed Kale, Grape Tomatoes, Garlic, and Parmesan^[2] for a delicious and comforting meal. We all LOVED these potatoes and they tasted great (with the leftover meatloaf) the next day too.

Heat a large pot of salted water until boiling. Add the potatoes and cook for 15-20 minutes, or until fork tender and cooked through. Drain the potatoes; add the sour cream, butter, chives, sea salt and freshly cracked pepper, to taste. Mash by hand with a potato masher until creamy. Serve immediately. Enjoy.

Print^[3]

Smashed Potatoes with Sour Cream and Chives

Yield: 4

Prep Time: 5 min.

Cook Time: 20 min.

Total Time: 25-30 min.

Ingredients:

6-7 Yukon gold potatoes (leave the skin on), halved
3 tbsp sour cream
2 tbsp butter
2 tbsp fresh chives, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Heat a large pot of salted water until boiling. Add the potatoes and cook for 15-20 minutes, or until fork tender and cooked through. Drain the potatoes (leaving the skin on); add the sour cream, butter, chives, sea salt and freshly cracked pepper, to taste. Mash by hand with a potato masher until creamy. Serve immediately. Enjoy.

References

^{^} Italian Meatloaf (www.gordon-ramsay-recipe.com)
^{^} Sautéed Kale, Grape Tomatoes, Garlic, and Parmesan (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)