Search results
Mashed Red Potatoes With Skins Recipe - Yahoo Recipe Search
YummlySkins On Mashed Potatoes With Red Potatoes, Salt, Unsalted Butter, Heavy Cream, Freshly Ground Pepper, Ground Beef, Chopped Onion, Garlic, Corn, Ketchup, Salt, Black Pepper, Mashed PotatoesFood.comI came across this recipe in my local newspaper and thought it looked delicious. It is similar to Irish Mashed Potatoes which they call "Champ." That dish is served with half the butter melted and served in a small well on top of the potatoes.YummlyBalsamic-brown Sugar Short Ribs With Garlic Mashed Potatoes Recipe With Olive Oil, Kosher Salt, Freshly Ground Black Pepper, Boneless Short Ribs, Medium Onion, Garlic, Red Wine, Low Sodium Beef Broth, Worcestershire Sauce, Balsamic Vinegar, Brown Sugar, Bay Leaves, Orange Zest, Red Skin Potatoes, GaFood and WineI’m a huge potato fan, a lover of spuds in all forms. When I was a kid (and a very picky eater, to my parents’ dismay), I would order potatoes whenever we went out to eat. Whether we were dining at a homey family restaurant in the small Mississippi town where we lived or they had driven five hours so that my brother and I could experience an authentic Chinese restaurant in New Orleans—I’d usually find mashed potatoes or French fries somewhere on the kids’ menu and make a meal of it. I’d always eat some of what my mom and dad ordered, and I’d always like it. But in a move of stubbornness or independence (or both), I always wanted a bowl or plate of potatoes in front of me.Now that I’m an adult with a much more expanded palate, I still have a profound fondness for the humble tuber. If I can find a way to work potatoes into a recipe or a meal, I will. When summer rolls around and I do a lot less roasting, stewing, and braising in favor of more outdoor cooking, I have to get a little more creative to get my fill of potatoes. Turns out, small waxy potatoes are fantastic on kebabs. They do need to be pre-cooked, but they take the licks of the flames like a champ—getting crispy, charred skins and somehow absorbing the smoky flavors within their creamy interior.Almost nothing pairs better with potatoes than steak, so here I thread strips of skirt steak onto skewers with baby Dutch yellow potatoes. The intense beefiness of skirt steak is most welcome, and this cut is surprisingly well-suited to kebabs. Slices of robust Spanish chorizo crisp up on the grill and offer bursts of intense flavor as you eat the kebabs. Coating everything with smoked paprika amplifies the effect of the grilling, and interspersing buttery Castelvetrano olives onto each skewer is, I must say, one of the best culinary decisions I’ve made. (In fact, I don’t think I’ll ever make kebabs without them again.)To finish things off, there’s a romesco-ish mayonnaise to dunk the kebabs into. I figured that since French fries are fantastic with mayo, grilled potatoes might also be great with a mayo-based sauce. Turns out I was right. Whenever I make these kebabs for my family, I am rewarded with literal exclamations of "thank you." And that might just be even better than the food.TastyIndulge in these Chunky Skin-On Mashed Potatoes for a rustic and flavorful spin on a classic side dish. With a delightful mix of creamy and chunky textures, this recipe will have everyone coming back for seconds!AllrecipesThis recipe of hand-mashed red potatoes with skins with a flavor mixture of bacon bits, cheese, and French onion rings could be served as a main dish if you are a potato-lover like me. This is the only way my family will allow me to serve potatoes in our house. The amounts I have suggested are only guidelines; you will adjust these over time to your taste.Food52We love bone-in pork chops! Not only is it fun to gnaw on the bone but they are very flavorful. We adapted the apricot sauce from a recipe we found in Williams-Sonoma; Steak & Chop Cookbook - Simon and Schuster, 2004. We chose mashed French potatoes for a side dish. These potatoes have red skin, are similar to Yukon Gold in their delicate taste, and the flesh has an interesting yellow color.YummlyThe best thing about grilled salmon? You barely need to do a thing. Even a little bit of effort can pay off in a big way, flavorwise. In this easy grilled salmon recipe, the secret is in the sauce — just butter, lemon juice, chives, and garlic — which cooks in a pan while the salmon is grilling away. The technique itself is fairly universal, so feel free to swap out salmon for halibut or trout, or try other seafood, like shrimp or scallops. But let’s be honest — it's hard to beat super fresh, in-season salmon. ## How To Choose Perfect Salmon Fillets If it’s summer, you’re in luck — that’s when Pacific salmon is in season. (Atlantic salmon, on the other hand, is almost always farmed. We can argue about the virtues of fresh versus farmed salmon another time). There are six types of Pacific salmon — the most common of which are Chinook (a.k.a king), coho, and sockeye. Take your pick, they’re all wonderful grilled. Look for the label "Alaskan wild-caught" for a healthy, sustainable choice. When picking salmon fillets, the key is to use your senses. Does it smell like… anything? It really shouldn’t. Does it look firm throughout? The color can vary, from almost ruby red to a light pink-orange sherbet, but it should be bold. Any browning should also be avoided. Is it firm to the touch? (Gushy is never good). If all those are in order, the taste should be on point. Just be sure to get fillets of equal size so the cook time will be consistent. ## Which First — Skin Side Up Or Skin Side Down? It’s a given that you should leave the skin on if you're going to grill salmon. (Really, even if you don’t like to eat the skin, the only time you'll want to remove the skin during cooking is when you poach.) But the ever-present question is, skin side up first or skin side down? In the skin side down camp, you have Mark Bittman — and plenty of others. The idea is that the skin keeps the salmon fillets from cooking too quickly or sticking to the grill grates. When you grill salmon skin side down, you get deliciously crispy skin, but also potential flare-ups. In the skin side up camp, you have Cooks Illustrated. Using this cooking method, you place salmon on the grill while it's still raw, so it won’t flake and the grill marks come out perfect. Well-cooked salmon (not well-done, mind you) will lift easily from the grill. ## Beyond Olive Oil All you really need to season salmon fillets is kosher salt, black pepper, and olive oil with a squeeze of lemon juice, for good measure. In this grilled salmon recipe, we’re using a simple olive oil-based dressing; but don't be afraid to get creative! Salmon is so versatile. Try adding [herbs and lemon](https://www.yummly.com/recipe/Grilled-Citrus-Herb-Salmon-1856187 ), [tomato and basil](https://www.yummly.com/recipe/Grilled-Salmon-With-Tomatoes-_-Basil-2431189 ), [mustard and tarragon](https://www.yummly.com/recipe/Grilled-Salmon-With-Mustard-Sauce-2430681 ), [soy sauce and brown sugar](https://www.yummly.com/recipe/Grilled-Soy-Brown-Sugar-Salmon-in-Foil-2447624 ) cooked in a foil packet, or experiment with a flavorful marinade and [avocado salsa](https://www.yummly.com/recipe/1_-Grilled-Salmon-With-Avocado-Salsa-1593226 ). Be bold, and find your favorite way to cook salmon! ## What To Pair With Grilled Salmon Fillets Since salmon cooks so quickly — 10 minutes, tops, over medium heat on the gas grill — and prep time is almost nothing, you want easy sides that come together fast. Two salmon sides we recommend are [mashed potatoes](https://www.yummly.com/recipe/Roasted-Garlic-Mashed-Potatoes-2258492 ) and [tomato salad](https://www.yummly.com/recipe/5-Minute-Tomato-Salad-1304808 ). For a lighter side, try this simple [arugula, feta, and summer squash](https://www.yummly.com/recipe/Raw-summer-squash-salad-with-arugula_-feta_-and-herbs-309469 ) salad or grilled veggies alongside. For an Asian feel, try rice and [Asian-style kale](https://www.yummly.com/recipe/Asian-Style-Kale-1816845 ) with a simple soy sauce dressing.
