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Home » Recipes
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Heavenly SouthWind
Potatoes |
| 2½
lbs. Fingerling potatoes or 5 large
Yukon Gold Potatoes, Washed and sliced
leaving skins on. |
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| 4 large
Onions, Sliced |
| ½ cup
butter |
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¼ cup light
brown sugar |
| 1 cup
heavy cream |
| 3 cups
shredded smoked Gouda cheese |
| 2 sprigs
fresh rosemary, chopped |
| salt &
pepper to taste |
- Preheat oven to 350°
F
- Coat a 12" x 14" baking dish
with cooking spray.
- Place onions in a large skillet
with the butter and brown sugar,
salt & pepper.
Sauté over low heat, stirring
occasionally until onions have
wilted and caramelized. (About 40
minutes.)
- Place a layer of potatoes in
bottom of baking dish. Cover with
¼ of the
onion mixture,
¼ of cheese, drizzle with
¼ cream,
sprinkle with rosemary.
- Repeat layers ending with onion,
cheese, cream & rosemary.
- Bake 1 hour until golden brown &
bubbly.
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Garlic Roasted Fingerling Potatoes |
| 1 lb. Mini-Russian
banana Fingerling potatoes |
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| 3 tbs. extra virgin
olive oil |
| 2 cloves garlic
smashed |
| salt & white pepper
to taste |
In a small pot, steep garlic in
olive oil at low heat for 15 minutes. (Do not brown
garlic)
Wash and pat dry Mini-Russian Banana Fingerling
Potatoes, place in bowl.
- Preheat oven and shallow roasting pan to 400°
F
- Pour heated oil over fingerling potatoes and
coat well, salt & pepper to taste.
- Pour potato and oil mixture in your
preheated roasting pan and return to oven.
- Roast for 20 minutes or until point of knife
pierces potatoes easily.
- If using larger fingerling potatoes cut into
equal sizes and adjust cooking time.
- Sprinkle with your favorite fresh herb
before serving.
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