Best 7 Potatoes Grande Recipes

POTATOES GRANDE

Steps:

• Slice unpeeled potatoes 1/4" thick.
• In a casserole dish, layer potatoes, salt, pepper, and a cup of cheese.
• Repeat layers until all potatoes are used.
• (Reserve 1/2 cup cheese for last layer) Pour entire contents of heavy cream over casserole.
• Bake at 300 degrees for 2 1/2 to 3 hours.
• Let stand 10 minutes before serving.

GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

GRAND MERE POTATOES

Steps:

• Layer sliced potatoes in a 9x13" glass baking dish. Season with salt and pepper.
• Combine the cream, mustard, garlic, and butter in heavy saucepan and heat just to the boiling point.
• Pour over potatoes. Cover and bake at 350 degrees for 1 hour.
• Remove cover and top with Parmesan or Romano cheese. Bake 30 minutes longer or until cheese is golden brown and potatoes are tender.

TRADITIONAL SENORAN POTATOES GRANDE

Steps:

• Slice peeled potatoes.
• Chop onion.
• Heat oil to medium high.
• Add potatoes to hot oil and saute about 3 minutes. Add onions and saute about 3 minutes.
• Add green chili and cover.
• Turn burner to simmer and simmer about 20 minutes, or until done.

POTATOES GRANDMERE

Steps:

• Preheat oven to 350°F.
• Layer sliced potatoes in a 9x13-inch glass baking dish and season with salt and white pepper.
• Combine cream, mustard, garlic,** parmesan cheese and butter in a heavy saucepan and heat just to the boiling point.
• Pour over potatoes. **Add some of the reserved cheese, if using).

PATATAS BRAVAS

Steps:

• Place garlic on a cutting board; sprinkle with salt. Mash garlic with flat side of knife blade, forming a smooth paste. Transfer to a small bowl. Whisk in mayonnaise, lemon juice and oil until smooth. Cover; refrigerate until serving. , For bravas sauce, in a small saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in flour and paprika until smooth; gradually stir in broth. Add bay leaf. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. , Remove from heat; cool slightly. Remove and discard bay leaf. Puree sauce using an immersion blender. Or, cool slightly and puree sauce in a blender; return to pan and heat through. Keep warm., Cut potatoes into 1-1/2-in. cubes; soak in cold water for 30 minutes. Drain potatoes; pat dry with paper towels. In an electric skillet or deep-fat fryer, heat oil to 250°. Fry potatoes until tender, 8-10 minutes. Remove with a slotted spoon; drain on paper towels and cool completely., Increase heat of oil to 375°. Fry potatoes again until crisp and golden brown, 3-4 minutes, turning frequently. Drain on paper towels; sprinkle with salt. Serve with bravas sauce and aioli.

BEST POTATOES YOU'LL EVER TASTE

Steps:

• In a small bowl, mix mayonnaise, garlic, oregano, salt , and pepper. Set aside.
• Bring a large pot of salted water to a boil. Add potatoes, and cook until almost done, about 10 minutes. Don't overcook otherwise the potatoes will break apart. Drain, and cool.
• Preheat oven broiler. Line a baking tray with aluminum foil, and lightly grease the aluminum foil.
• Arrange potatoes in the prepared baking tray. Spoon the mayonnaise mixture over the potatoes. Broil in the preheated oven until potatoes are tender and mayonnaise mixture is lightly browned, about 10 minutes.