Giada De Laurentiis' Mini Twice-Baked Potatoes | Giada At Home | Food Network
Giada makes a fun game-day appetizer using baby Yukon Gold potatoes!
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Mini Twice-Baked Potatoes
Level: Easy
Total: 1 hr 30 min
Active: 1 hr 30 min
Yield: 4 servings
Ingredients
1 1/2 pounds medium Yukon gold potatoes (12 to 14 potatoes)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon kosher salt
6 ounces bacon, chopped fine
1/3 cup panko breadcrumbs
1/4 cup chopped fresh chives
1/4 cup freshly grated Parmesan, plus 2 tablespoons
1/4 cup sour cream, at room temperature
2 tablespoons unsalted butter, melted
1 tablespoon heavy cream, at room temperature
Directions
Preheat the oven to 375 degrees F.
Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 3/4 teaspoon salt. Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour. Allow to cool slightly.
In a medium skillet, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 10 minutes. Drain well and place half of the bacon into a bowl. Add the panko, 2 tablespoons chives and 2 tablespoons Parmesan. Mix to combine and set aside.
In another bowl, combine the sour cream, butter, heavy cream, the remaining bacon, 1/4 cup Parmesan, 2 tablespoons chives and 1/4 teaspoon salt. Set aside.
When the potatoes are cool enough to handle but still warm, cut off the top third of each potato. Remove the skin from the tops. Using a 1 teaspoon measure or a melon baller, scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges. This creates little boats. Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork. Add the reserved bacon and sour cream mixture. Using a rubber spatula, mix together the filling until well combine. Spoon the filling back into the potato boats until slightly overfilled and mounded on top. Top with a sprinkling of the panko mixture and a drizzle of olive oil. Bake until the filling is heated through and the topping is golden brown, 10 to 12 minutes. Serve warm or at room temperature.
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Giada De Laurentiis' Mini Twice-Baked Potatoes | Giada At Home | Food Network
Perfect POTATO GRATIN stack recipe
Potato stacks
Ingredients:
(Gratin potato stack)
-russet Idaho potatoes
-melted butter for brushing each layer
-half and half to cover potatoes
-nutmeg
-salt pepper to taste
-oil for frying
(Potato stack)
-russet Idaho potatoes
-oil for frying
-salt to taste
(Sour garlic salt)
-2 tbsp garlic powder
-4 tbsp kosher salt
-2 tsp citric acid
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Mini Potato Dauphinoise (Gratin Stacks)
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The Best Way To Eat Caviar
potato chips, sour cream and a shallot and Fresno chili garnish. caviar salt hank style
Antonia Lofaso's Caviar with House-Made Potato Chips | Feast of the Seven Fishes | Food Network
Cook along with Antonia Lofaso as she makes a tangy dip with creme fraiche, dill and lemon zest to pair with her crispy homemade potato chips and caviar for the Feast of the Seven Fishes.
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Caviar with House-Made Potato Chips and Lemon Crème Fraiche
Level: Intermediate
Total: 20 min
Active: 20 min
Yield: 4 servings
Ingredients
Chips:
4 cups peanut oil
3 Kennebec or Yukon potatoes, unpeeled, sliced 1/4 inch thick on a mandoline, rinsed twice in cold water and drained of excess water
Kosher salt
4 tablespoons chopped fresh dill
Lemon Creme Fraiche:
2 cups creme fraiche
4 tablespoons chopped chives
2 tablespoons finely grated lemon zest, plus 2 tablespoons lemon juice
1 ounce Russian Osetra caviar, salmon roe or trout roe (see Cook's Note)
Directions
Special equipment: a mandoline, a deep-fry thermometer
For the chips: Heat the oil in a large Dutch oven or a deep fryer to 350 degrees F and, working in 2 batches, add the potato slices. Turn with a slotted spoon until crisp, about 5 minutes. Drain on paper towels, season with kosher salt and chopped dill. Repeat with remaining potato slices.
For the lemon creme fraiche: Mix together the creme fraiche, chives, lemon zest and lemon juice in a large bowl. Serve with the potato chips and caviar for dipping.
Cook’s Note: Caviar is a specialty item, but you can easily make it work in your price range. Russian Osetra sturgeon caviar is a splurge, with a buttery walnut flavor. Salmon roe is a cost-effective alternative with great pop, high salinity and a buttery flavor. Trout roe is my favorite inexpensive option because of its mild flavor and subtle saltiness.
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Antonia Lofaso's Caviar with House-Made Potato Chips | Feast of the Seven Fishes | Food Network
???? Cripsy PURPLE POTATO chips, creme fraiche, black CAVIAR and chive #recipe ???? | Fine Dine at Home
Ingredients:
· 2-3 purple potato.
· 100g creme fraiche.
· 200 ml veg oil.
· 20 black caviar.
· chives.
Instructions:
1. Cut the potatoes into equal, thin slices.
2. Pour 200 ml of rapeseed oil into the pot.
3. Heat the oil to 160 degrees celcius.
4. Fry chips in batches 3 minutes, stirring frequently.
5. Drain potatoes, place on paper towel.
6. Put crème fraîche on the chips.
7. Top it with black caviar.
8. Garnish with chive.