Best 2 Sweet And Sour New Potatoes Recipes

Indulge in a delightful culinary journey with our tantalizing Sweet and Sour New Potatoes recipe. This delectable dish offers a harmonious blend of tangy, sweet, and savory flavors that will tantalize your taste buds. Perfectly roasted new potatoes are coated in a luscious glaze made with vinegar, sugar, soy sauce, and zesty orange juice, resulting in a caramelized exterior and a tender, fluffy interior. But that's not all!

This versatile recipe collection also features a medley of other irresistible sweet and sour dishes to satisfy every palate. From the classic Sweet and Sour Chicken with its crispy coating and vibrant sauce to the tantalizing Sweet and Sour Tofu, these recipes cater to a variety of dietary preferences.

For a vegetarian delight, try the Sweet and Sour Vegetable Stir-Fry, bursting with colorful bell peppers, succulent pineapple, and a tangy, sweet sauce. If you're craving a seafood feast, the Sweet and Sour Shrimp with its succulent shrimp coated in a glossy glaze is sure to impress. And for a unique twist, the Sweet and Sour Meatballs offer a delightful combination of sweet and savory flavors.

So, embark on this culinary adventure and explore the vibrant world of sweet and sour cooking. With each recipe, you'll discover a new layer of flavor that will leave you craving more. Get ready to tantalize your taste buds and create unforgettable meals that will become favorites in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET-AND-SOUR BRISKET WITH SHALLOTS AND NEW POTATOES

Sweet-and-Sour Brisket with Shallots and New Potatoes image

Categories Beef Fruit Potato Roast Passover Purim Spring Kosher Shallot Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups orange juice
5 large soft dates (such as Medjool), pitted
4 large garlic cloves, peeled
1/2 teaspoon ground cloves
5 tablespoons olive oil, divided
2 pounds onions, thinly sliced
16 large shallots, peeled
2 1/2 cups low-salt chicken broth
1 4 3/4- to 5-pound flat-cut (also called first-cut) brisket, trimmed of all but 1/4 inch of fat
1 1/2 cups canned tomato puree
16 1- to 1 1/2-inch-diameter red-skinned new potatoes, scrubbed

Steps:

Preheat oven to 300°F. Puree first 4 ingredients in blender until smooth. Heat 3 tablespoons oil in large wide ovenproof pot over medium-high heat. Add onions and whole shallots. Sauté until onions are deep golden and shallots begin to brown, about 20 minutes. Transfer shallots to small bowl; reserve. Add chicken broth to onions; bring to boil, scraping up browned bits. Pour onion mixture into large bowl. Add 2 tablespoons oil to same pot. Sprinkle brisket on all sides with salt and pepper. Add to pot and brown well, about 5 minutes per side. Turn brisket fat side up. Return onion mixture to pot. Add tomato puree and orange juice mixture. Bring to boil, stirring to blend sauce.
Cover pot; bake brisket 2 hours. Add shallots and potatoes. Cover; bake 1 hour. Uncover; bake until brisket is tender, occasionally spooning sauce over, about 1 hour longer. Let rest 30 minutes. (Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled.)
Scrape sauce off brisket. Transfer brisket to work surface; slice thinly across grain, trimming any fat, if desired. Overlap hot slices on platter or cold slices in 13x9x2-inch glass baking dish. Surround with shallots and potatoes. Rewarm sauce. Spoon some sauce over. Rewarm brisket, if necessary, in 350°F oven until heated through. Serve, passing remaining sauce separately.

SWEET AND SOUR NEW POTATOES

Sweet and Sour New Potatoes image

I have experimented with this dressing, it is just so good. Instead of potatoes I used egg noodles. I have omitted the onions and made it like a noodle pudding with noodles and fruit cocktail. Have fun with it.

Provided by Barbara Williams

Categories Potato Salads

Number Of Ingredients 9

Ingredients

18 small new potatoes
3 small onions, diced
3 Tbsp butter
2 tsp sugar
1/2 tsp salt
2 Tbsp flour
1/2 c milk
1 c sour cream
2 Tbsp vinegar

Steps:

1. Boil new potatoes in skins, drain off water and set aside. Saute onions in butter until transparent and golden. Add sugar, salt and flour to onions. Heat stirring constantly. Slowly add in milk while stirring and cook until thickened. Add in sour cream and vinegar. Bring just to a boil and remove from heat. Pour mixture over cooked potatoes and stir until well blended.

Tips:

To achieve perfectly tender potatoes, parboil them before roasting. This will help them cook evenly and prevent them from becoming too crispy.
Use a combination of olive oil and butter to roast the potatoes. This will give them a rich, flavorful crust.
Season the potatoes generously with salt and pepper. You can also add other herbs and spices, such as garlic powder, onion powder, or paprika.
Roast the potatoes at a high temperature (425°F) for 20-25 minutes, or until they are golden brown and crispy.
Make the sweet and sour sauce while the potatoes are roasting. This will give the sauce time to develop its flavors.
To make the sauce, simply whisk together vinegar, sugar, soy sauce, and ketchup. You can also add a little bit of garlic and ginger for extra flavor.
Once the potatoes are roasted, toss them with the sweet and sour sauce. Serve immediately.

Conclusion:

These sweet and sour new potatoes are the perfect side dish for any meal. They are easy to make and packed with flavor. The sweet and sour sauce is the perfect complement to the crispy potatoes. So next time you're looking for a delicious and easy side dish, give these sweet and sour new potatoes a try.

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