Southwestern Stuffed Potatoes
Appetizer, Side Dish, Snack
These Southwestern Stuffed Potatoes are one-bite delights! Recipe created by Better Homes & Gardens Contributing Food & Lifestyle Editor Gaby Dalkin.
Potatoes Boulangère
Appetizer, Side Dish, Main Dish
Chef Sullivan serves this festive dish during the fall and winter months. Potatoes, cut into one-inch rounds, are topped with rendered guanciale (pancetta may also be used), onions, thyme, sherry and veal or beef stock. A favorite variation is made with leg of lamb, cooked above Yukon Gold potatoes. The result – a fragrant and memorable addition to the dinner menu.
Potato and Provencal Vegetable Tart
Appetizer, Side Dish, Main Dish
Using a simple crust, this lighter recipe is a great way to feature end-of-summer vegetables. Here Chef Mark Sullivan alternates thin layers of potatoes with late-season eggplant, zucchini, tomatoes and sweet peppers.
