Prep: 30 mins – Cook: 10 mins – Total: 40 mins
1 1/2lb fingerling potatoes 1/4 cup extra virgin olive oil 1/3 cup fresh parsley leaves 1/4 cup fresh dill 2 tablespoons dijon mustard 1 tablespoon diced shallot juice of 1 lemon salt and pepper, to taste 1/4 cup reserved potato water 1 cup asparagus, chopped into 2” pieces 5 radishes, thinly sliced garnish: extra chopped parsley and dill
Slice fingerling potatoes in half (the long way) then place in a pot of salted water. Bring to a boil on the stove, then simmer for 6-8 minutes, or until potatoes are tender. Reserve 1/4 cup of potato water before draining potatoes and setting them aside to cool. In the meantime, steam your asparagus and slice your radishes. Set aside. Time to make the dressing! Place parsley and dill in a high speed blender with dijon mustard, lemon juice, shallot, and olive oil. Blend until all ingredients are combined then stream in reserved potato water and salt and pepper. Pour your desired amount of dressing over the potatoes and stir to coat. Add in the asparagus and radish and garnish with more chopped herbs.
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1-1/4 pounds red potatoes, cubed 10 hot dogs (1 pound), sliced 2 tablespoons diced onion 1 cup frozen peas, thawed 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 3 tablespoons butter, melted 1 tablespoon prepared mustard 1/8 teaspoon pepper Directions
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. In a greased 2-1/2-qt. baking dish, combine the potatoes, hot dogs, onion and peas. Combine the soup, butter, mustard and pepper; gently stir into potato mixture. Bake, uncovered, at 350° for 25 minutes or until heated through.
This delicious recipe and photos were created by TasteOfHome.com, we simply shared it. Check them out for more great ideas!
Prep: 10 mins – Cook: 40 mins – Total: 50 mins
8 hot dogs, cut into 1/2-inch slices 2 (15-ounce) cans chili (either with or without beans) 3/4 cup ketchup 1 teaspoon Worcestershire 1/2 medium onion, finely chopped 1/4 teaspoon crushed red pepper flakes 2 1/2 cups shredded cheddar cheese, divided 1 (28-ounce) bag frozen tater tots
Preheat oven to 350 degrees and spray a 9×13-inch pan with cooking spray. In a large bowl, combine sliced hot dogs, chili, ketchup, Worcestershire sauce, onion, and red pepper flakes. Mix well. Transfer mixture to prepared pan. Sprinkle 1 1/2 cups cheese on top. Spread tater tots on top of cheese layer. Bake for 30 minutes. Sprinkle remaining 1 cup cheese on top and bake another 10 minutes.
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Prep: 15 mins – Cook: 90 mins – Total: 105 mins
1 1/2 cups cream, full fat 2 garlic cloves, minced 30g / 2 tbsp unsalted butter, melted 1.25 kg / 2.5 lb starchy potatoes, Russet, Sebago, Maris Piper 1 tsp salt 1/4 tsp pepper 2 1/2 cups gruyere cheese (or mozzarella), freshly grated yourself 2 tsp thyme leaves, fresh (optional – but highly recommended)
Cream Mixture: Place butter, cream and garlic in a jug. Mix until combined. Preheat oven to 180°C/350°F. Slice potatoes: Peel the potatoes and slice them 1/8″/3 mm thick. Or use a slicer! Layer 1: Spread 1/3 of the potatoes in a baking dish (Note 3), then pour over 1/3 of the Cream Mixture, scatter with 1/3 of the salt, pepper and thyme. Sprinkle with 3/4 cups cheese. Layers 2 & 3: Repeat for the 2nd and third layer, but do not finish with cheese on the top layer (will add later). Cover & bake: Cover with lid or foil, and bake for 1 hr 15 min or until the potatoes in the middle are soft (use knife to test). Top with cheese, bake again: Remove foil, top with cheese. Bake for a further 10 to 15 minutes until golden and bubbly. Stand 5 minutes before serving.
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