Orange Potatoes
This recipe has been in our family for over 50 years and was given to us by a friends grandmother who came from Italy. She use to make this as a filling for a dough she made. We didn't care to much for the dough but liked the filling. I don't know what the real name of this recipe is. Since the potatoes turn orange when you make this dish we just called it orange potatoes. Enjoy
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
advance
vegetables
side dish
potato
italian
spring
comforting
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 4 tablespoons olive oil
- 1 small onion finely diced
- 1 tablespoon garlic minced
- 2 1/2 lbs potatoes (mash potatoes as normal with salt, milk, butter or margarine)
- 1/2 can tomato paste (up to 3/4 can)
- 2 cup grated romano cheese or more to taste
- Carbohydrate 39.5863700007405 g
- Cholesterol 78.624 mg
- Fat 22.8698900000112 g
- Fiber 4.91523341310755 g
- Protein 28.6408400001425 g
- Saturated Fat 13.318466000002 g
- Serving Size 1 1 Serving (292g)
- Sodium 933.033000000381 mg
- Sugar 34.671136587633 g
- Trans Fat 1.17589966667005 g
- Calories 475 calories
In a large frying pan over medium heat add olive oil and tomato paste stir to combine and cook for 3 minutes. Stir frequently throughout cooking process. Add onion and garlic, cook until onion becomes transparent. Add potatoes and mix until well combined. Add Romano cheese and mix well to combine, serve hot. Can be frozen but when reheated add a little more cheese. Heat until mixture becomes smooth over medium heat stirring frequently.
