|
| ARIZONA POTATO RECIPES |
| Alabama recipe section for lots of tasty recipes which include potatoes, find a whole new world of great food to savour. |
|
| |
| Arizona Split Pea Soup with Sausage and Potato |
 |
* 5 fully cooked spicy smoked sausage links (such as andouille or hot links), cut into 1/2-inch cubes
* 1 12-ounce russet potato, peeled, diced
* 1 large onion, chopped
* 1 1/2 teaspoons chopped fresh rosemary
* 1 1/4 cups green split peas, rinsed
* 4 cups low-salt chicken broth |
 |
|
| Preparation |
Sauté sausages in heavy large pot over medium-high heat until fat begins to render, about 4 minutes. Add potato, onion, and rosemary. Sauté until onion is soften, about 5 minutes. Mix in split peas, then broth. Bring soup to simmer. Reduce heat to low. Cover and simmer until peas are tender, stirring occasionally, about 50 minutes. If desired, thin soup with water by 1/4 cupfuls. Season soup to taste with salt and pepper. Serve into bowls. |
| |
|
 |
| |
| |
| Lemon Rosemary Chicken with Crispy Arizona Potatoes |
 |
6 chicken thighs
8 small red or Arizona potatoes, quartered
1/2 cup extra-virgin olive oil, or as
needed
1 tablespoon chopped fresh rosemary
zest and juice from one lemon
2 cloves garlic diced
salt and pepper to taste |
|
|
| Preparation |
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish. Sprinkle with rosemary, lemon zest and juice, garlic, salt and pepper.
3. Bake for 1 1/2 hours in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.
|
| |
|
| |
|
|
