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 used to make this as a filling for a dough she made. We didnt care too much for the dough but liked the filling. I dont 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
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 used to make this as a filling for a dough she made. We didnt care too much for the dough but liked the filling. I dont 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
- 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
Step-by-step
- 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.
Standard mashed potatoes demand copious butter and cream for richness, but this formulation builds savory depth through a cooked base of tomato paste and aromatic vegetables. Frying the tomato paste in olive oil for three minutes drives off raw acidity and caramelizes natural sugars before the alliums go into the pan. Mincing the onion finely ensures it softens uniformly while the garlic sweats without burning.
Stirring grated Romano cheese directly into the hot potato mixture creates a dense, cohesive mass rather than separate pockets of dairy. This high cheese content dictates how the dish behaves when subjected to cold storage. Freezing alters dairy emulsions, meaning starches can break down and release moisture upon thawing.
Restoring a frozen batch requires direct intervention at the stove. Reheat the mixture over medium heat in a heavy-bottomed pan, stirring constantly to prevent scorching. Incorporating an extra handful of freshly grated cheese during this warming phase rebuilds the broken emulsion and restores the original creamy consistency.
Fresh garlic and onions yield sharper pungency than pre-minced jarred alternatives, which often carry preserving acids that alter the flavor balance against the sweet tomato paste. Adjusting the tomato paste quantity between one-half and three-quarters of a can lets cooks control the exact color saturation and tanginess of the finished starch.
