Best 13 Cider Potatoes Recipes

MASHED SWEET POTATOES, PORK CHOP WITH CIDER GRAVY, SAUTEED APPLES AND ONIONS

Steps:

• In a medium pot add sweet potatoes and cover with salted water. Bring to a boil, lower the heat and simmer until fork tender, 15 to 18 minutes.
• Season chops with salt and pepper. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high heat. Cook pork 5 minutes on the first side until deeply golden, turn and cook 3 to 4 minutes more with a loose foil tent over the pan. Remove cooked chops to a plate and cover to keep warm. Add another turn of the pan of olive oil, add the onions and apples. Season with salt, pepper and thyme and cook until just tender, 5 to 6 minutes. Douse with juice of a lemon and remove onions and apples to a bowl; keep warm.
• Add 2 tablespoons butter to the skillet, melt then whisk in flour, cook 1 minute then whisk in cider and 1 cup of stock. Season the gravy with salt and pepper. Thicken 4 to 5 minutes over medium-low heat.
• Drain cooked sweet potatoes and return pan to stove. Melt 2 tablespoons butter and combine with marmalade and 1 cup stock. Add potatoes and mash, season with salt and pepper.
• Serve chop covered with apples and onions, gravy poured down over top, sweet potatoes alongside.

PORK CHOPS WITH ONIONY MASHED POTATOES AND CIDER GRAVY

Steps:

• Combine pork chops, salt, thyme, rosemary, and pepper in a resealable plastic bag. Seal and shake until pork chops are coated with seasoning.
• Turn on a multi-functional pressure cooker (such as Fagor®) and select Brown function. Pour in oil. Add pork, with seasoning, and cook until browned, about 5 minutes per side. Transfer to a plate.
• Melt 1 tablespoon butter in the pot. Cook onions until soft and browned, 8 to 10 minutes. Add potatoes and garlic. Balance pork chops over potatoes.
• Whisk apple cider, Dijon mustard, maple syrup, and nutmeg in a bowl. Pour over pork chops. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Let pressure release naturally for 5 minutes. Nudge valve slightly open to release remaining pressure more rapidly. Transfer pork chops to a plate.
• Transfer potatoes and onions to a bowl using a slotted spoon, leaving gravy in the pot. Add remaining 1 tablespoon butter and milk to the potatoes; mash until smooth.
• Divide mashed potatoes between serving plates. Top with 1 pork chop. Spoon gravy on top.

PORK STEW WITH HARD CIDER, PEARL ONIONS, AND POTATOES

Steps:

• Cook onions in large saucepan of boiling salted water 2 minutes; transfer to bowl of ice water to cool. Peel onions; set aside.
• Cook bacon in heavy large pot over medium heat until lightly browned. Using slotted spoon, transfer bacon to paper towels to drain. Sprinkle pork shoulder with coarse salt and pepper. Increase heat to medium-high. Working in 2 batches, add pork to same pot and cook until browned, about 7 minutes per batch. Using slotted spoon, transfer pork to large bowl. Reduce heat to medium; add shallots and parsnips. Cover pot and cook until beginning to soften, stirring occasionally, about 5 minutes. Stir in 3 teaspoons sage; stir 1 minute. Add 1/2 cup Calvados, if using; cook until almost evaporated, about 3 minutes. Add broth, cider, reserved bacon, and pork with any accumulated juices. Bring to boil, scraping up any browned bits with wooden spoon. Reduce heat to medium-low; cover and simmer until pork is tender, about 1 hour 15 minutes.
• Add potatoes and pearl onions to stew; cover and cook until vegetables are almost tender, about 30 minutes. Add apples; cover and cook until potatoes are tender, 15 to 20 minutes. Spoon fat from surface of juices, if necessary. Stir butter and flour in small bowl to form paste; add to pot and whisk to blend. Stir in mustard, 2 teaspoons sage, and 1 tablespoon Calvados, if using. Bring to boil; reduce heat to medium and simmer until thickened, stirring often, 2 to 3 minutes. Season to taste with salt and pepper. DO AHEAD: Stew can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Simmer stew over medium heat to rewarm before serving.
• Divide stew among bowls, sprinkle with remaining 1 teaspoon sage, and serve.
• Alcoholic apple cider; available in the liquor department of most supermarkets and at liquor stores.

CIDER-GLAZED SWEET POTATOES WITH CRANBERRIES

Steps:

• Cook sweet potatoes in large pot of boiling salted water until halfway cooked (a knife inserted into center will encounter considerable resistance), about 5 minutes. Drain and cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Combine cider, sugar, butter, salt and allspice in heavy large skillet over medium-high heat. Bring to boil, stirring often. Add sweet potatoes and cook 5 minutes. Add cranberries and continue cooking until liquid is reduced to syrupy glaze and sweet potatoes are tender, about 10 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with green onions.

BRAISED BOCKWURST AND WARM VEGETABLE-HARD CIDER 'KRAUT WITH GERMAN STYLE POTATOES

Steps:

• Halve larger potatoes and leave small potatoes as is, cover with water, bring to a boil, season with salt and cook until tender, about 8 to 10 minutes.
• Place sausages in a cast iron skillet, add 1/2-inch of water and a drizzle of oil. Bring to a boil, reduce heat to medium and let the sausages heat through as the water evaporates. Shake pan and let the casings crisp up until they burst, 3 to 4 minutes, and are golden brown. Remove from the heat and set aside.
• While sausages and potatoes cook, cut cabbage half into half again and trim away the core with an angled cut. Shred the cabbage very thinly with your knife and reserve. Place the shredder blade in your food processor. Peel the carrots and trim the root end. Trim the celery, and peel and quarter the red onion lengthwise. Peel the apple and quarter lengthwise then cut away the core as you did the cabbage. Using the processor, shred the carrots, celery, onion and apple, through the feed tube, removing from bowl as necessary.
• In a large skillet heat 2 tablespoons of olive oil over medium-high heat. Add cabbage and vegetable mixture and toss to combine. Season the mixture with bay leaf, grill seasoning or coarse salt and pepper, and caraway seeds. Saute 7 to 8 minutes, tossing frequently.
• While cabbage cooks, put a medium skillet on the stove with a drizzle of olive oil and heat over medium-high heat. Add chopped bacon and render 2 to 3 minutes then stir in the yellow onion and cook for 5 minutes with the bacon to soften.
• Add hard cider to cabbage mixture and reduce for 30 seconds. Stir in the mustard and turn off the heat. Discard the bay leaf.
• When potatoes are cooked, drain and add to bacon and onion. Douse the pan with vinegar and sprinkle with sugar. Pour stock evenly over pan, add the parsley and some pepper and turn off the heat. Stir the potatoes 1 minute to form a starchy sauce and combine flavors.
• Halve crispy sausages and serve on generous bed of cabbage, with the potatoes alongside.
• Serve with hard cider or white Belgian ale with orange wedge.

CIDER DIJON PORK CHOPS WITH ROASTED SWEET POTATOES & APPLES RECIPE - (4.6/5)

Steps:

• Remove the pork from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 450°F. Place a large rimmed baking sheet in the oven and heat until very hot. To cook the vegetables and apples: In a large bowl, toss the sweet potatoes, apples, fennel, and rosemary with the olive oil to coat. Season with salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables and apples on it. Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender. Meanwhile, cook the pork: Season the pork with salt and pepper. Heat a large heavy skillet over medium-high heat. Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife. Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes. Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from the heat and whisk in the butter to lightly thicken the sauce. Season to taste with salt and pepper. Divide the sweet potato mixture among four dinner plates. Place a pork chop alongside the vegetables on each plate. Drizzle with the pan sauce and serve.

APPLE CIDER SWEET POTATOES

Steps:

• Combine the sweet potatoes, apple cider, and salt in a large pot over high heat. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.
• Mash potatoes together with the cider until smooth. Stir in the butter, and season with pepper.

CIDER POTATOES

Steps:

• Using a 2 inch pastry cutter, cut the potato slices into rounds.
• Place the potato slices into a large pan and cover with the cider.
• Add the butter and season with salt.
• Bring to the boil over high heat and cook until the liquid is reduced and starts to become syrupy.
• The potatoes will start to caramelize.
• Carefully turn the potatoes, so that they will colour on both sides.
• If the potatoes are golden but not yet cooked through, add a little water and repeat the steps.

BOURBON CIDER CHICKEN THIGHS WITH POTATOES

Steps:

• Pat chicken thighs dry with a paper towel; season with salt and pepper. Place chicken thighs skin-side up on the grill pan of a Countertop Induction Oven (CIO).
• Cut larger potatoes in half so all potatoes are about the same size. Place potatoes in a bowl and drizzle olive oil over potatoes; season with salt and pepper. Place potatoes on the grill pan with chicken.
• Place grill pan in the CIO and set to "Auto Cook 1" for 2 pounds chicken. Cook chicken until no longer pink and an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 24 minutes.
• Combine ketchup and bourbon in a small saucepan over medium-high heat. Whisk apple cider and cornstarch together in a small bowl until smooth; pour into ketchup mixture. Bring to a boil, whisking occasionally, until sauce is thickened, about 10 minutes. Remove sauce from heat and stir in 1/8 teaspoon black pepper; set aside to cool.
• Serve chicken and potatoes with sauce on the side.

CIDER ROASTED SWEET POTATOES - SOUTH BEACH

Steps:

• Heat oven to 400. Toss together potato slices, oil, cinnamon, salt, and pepper in a large bowl.
• Transfer to a large baking dish and drizzle with cider. Roast until lightly browned and cooked through, about 30 minutes.

MASHED CIDER SWEET POTATOES

Steps:

• Peel and slice potatoes one-eighth inch thick; cover with water and cook for 10 minutes in covered pot, until potatoes are tender.
• Drain potatoes and puree in food processor with sour cream, yogurt and cider. Season with salt and pepper.

SWEET POTATOES WITH GINGER AND APPLE CIDER

Steps:

• Place potates in large pot and cover with water. Bring to boil. reduce heat to medium low and simmer until very tender, about 40 minutes. Drain and let cool. Peel the potatoes, cut into chunks, put in cuisinart or kitchen aid. Bring the cider to a boil and simmer until reduced to 1 cup, about 30 minutes (don't use as much cider and just reduce by half, I'd say) Add the cider, ginger, and butter to the potatoes and process until very smooth. Season owith salt and pepper. Serve hot.

CIDER SCALLOPED POTATOES

Steps:

• 1. Preheat oven to 425 degrees.
• 2. Place the flour in a medium saucepan. Gradually add the milk, stirring with a whisk until blended. Stir in cider, broth, salt, pepper, and nutmeg; bring to a boil over medium heat, stirring constantly. Remove from heat.
• 3. Combine cheeses in a small bowl. Arrange half of the potato slices in a shallow 3-quart casserole, and sprinkle with 1/2 cup cheese mixture.
• 4. Arrange the remaining potato slices on top. Pour the cider mixture over the potatoes, and bake at 425 degrees for 25 minutes.
• 5. Remove from oven; press potatoes with a spatula. Sprinkle with 1/2 cup cheese mixture, and bake an additional 20 minutes or until potatoes are tender. Let stand 10 minutes.