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2 pounds potatoes, preferably Yukon Gold. 6 cloves garlic, whole and peeled. 1/2 teaspoon salt, plus more to taste. 3 tablespoons butter. Cut the potatoes into 1-inch chunks and transfer to a ...
Here, it’s made from scratch with buttermilk, white vinegar and a flurry of fresh herbs, then it’s used to coat tender baby Yukon gold potatoes. It’s a natural fit for barbecues, block ...
Swap the fingerling potatoes for halved baby potatoes or 1-inch chunks of russet, Yukon gold, or red potatoes. Tips While you're making this dish, we suggest cutting a head of garlic in half ...
The recipe recommends either russet or Yukon gold potatoes, but I opted for gold potatoes. You can find the full Half Baked Harvest recipe and ingredient list here.. After thinly slicing up a ...
This recipe calls for Yukon gold potatoes that are fried in a skillet with bacon, onions, and garlic. Meet your new favorite side dish: Lyonnaise potatoes. This recipe calls for Yukon gold ...
Yukon Gold is a large cultivar of potato most distinctly characterized by its thin, smooth, eye-free skin and yellow-tinged flesh. This potato was developed in the 1960s by Garnet ("Gary") Johnston [ 1 ] [ 2 ] in Guelph, Ontario, Canada , with the help of Geoff Rowberry at the University of Guelph .
Waxy Yukon Gold potatoes yield a creamier texture than more starchy russets. Leaving their thin skin on instead of peeling them cuts down on prep time and also offers a boost of fiber. View Recipe
Bengal potatoes — the Bengal region; Bhalia wheat — the Bhal region of Gujarat; Bombay potatoes and Bombay toast — the city of Mumbai; Hyderabadi biryani — rice dish from the city of Hyderabad, Telangana; Indori Poha — rice dish from the city of Indore, Madhya Pradesh; Kerala porotta — flatbread from Kerala state