potato

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Related to Boiled Potatoes: Mashed potatoes
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Serve with boiled potatoes or good rye bread, as well as a green or more rustic salad, and a generous dollop of tartare sauce.
INGREDIENTS 600g skinless cod or haddock fillet 1tsp sea salt 2 eggs 2tbsp plain flour 150ml whipping cream 1 carrot 1 baking potato 1/2 handful of dill, chopped Freshly ground white pepper 10g butter 1tbsp rapeseed oil Boiled potatoes or good rye bread, plus salad and tartare sauce, to serve METHOD 1.
Makes 4 Ingredients 600g skinless cod or haddock fillet 1tsp sea salt 2 eggs 2tbsp plain flour 150ml whipping cream 1 carrot 1 baking potato 1/2 handful of dill, chopped Freshly ground white pepper 10g butter 1tbsp rapeseed oil Boiled potatoes or good rye bread, plus salad and tartare sauce, to serve Method 1 Put the fish in a food processor and mince coarsely.
1 Transform roast or boiled potatoes into Spanish tortilla.
Blend the boiled potatoes in a blender with the milk, salt and pepper until well mixed.
Baked potatoes had considerably more resistant starch than boiled potatoes. And chilling them boosted their levels even higher.
Ali Haider Al-Faqeeh stands outside the Ministry of Sports, the wheelbarrow in front of him is filled with a pot of boiled potatoes. The young man is lost in the crowd of Yemenis passing by, consumed in their own thoughts.
Menu includes Lamb Stew; Boiled Potatoes; Spring Vegetables; Side Salad; and Homemade Ciabatta Rolls.
Serve immediately on hot plates with garnish, new boiled potatoes and veg of choice.
Raclette is a dish of melted cheese served on boiled potatoes or bread, which is a must on all Swiss special occasions.
We just added water, sugar, eggs, sour cream and, for fleishig, meat balls and hot plain boiled potatoes." Eugeniusz Wirkowski, the author of Cooking the Polish-Jewish Way, told me in Krakow that the main Jewish contribution to Polish cuisine is the fermentation process that Cantor had described.
Leave to cool in the stock CCHHOOUUCCRROOUUTTEE GGAARRNNII (for 4) ingredientsselection of sausages (I used morteau and zampone) 2 cooked ham hocks (see panel below left) cooked choucroute from a jar or made yourself boiled potatoes for the cabbage 125g butter 1 small onion, finely chopped 50g diced smoked streaky bacon 1 small white cabbage, finely sliced 750ml white wine 250ml white wine vinegar bouquet garni of thyme, bay leaf, and rosemary wrapped in a leek bouquet garni of star anise, cinnamon stick, coriander seeds and juniper berries tied in a muslin cloth 50g honey method.
- Place on top of baked potatoes or with a small piece of butter or some linseed oil on boiled potatoes, as a lighter alternative to the sour cream option.
Many people would have tea in the morning and a few boiled potatoes and onions for supper.
Just before serving, squeeze some citrus juice onto cooked or fresh vegetables, green salads, and roasted, baked, steamed, or boiled potatoes. Citrus juice can turn cooked green vegetables an off-color.