GARLIC ROASTED POTATOES
Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield : 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
- Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
GARLIC ROASTED POTATO SKINS
Categories Garlic Potato Appetizer Bake Roast Super Bowl Quick & Easy Winter Gourmet
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Prick each potato once or twice with a fork. Cut off and discard top fourth of garlic head, then wrap garlic tightly in foil. Bake garlic and potatoes on same rack in lower third of oven until potatoes are tender, 50 minutes to 1 hour. Remove potatoes from oven and cool on a metal rack 15 minutes. Continue to bake garlic until tender, about 15 minutes more, then cool in foil on rack.
- While garlic cools, halve potatoes lengthwise, then quarter each half (to form short wedges). Scoop out potato flesh (reserving it for another use), leaving 1/4-inch-thick potato skins.
- Increase oven temperature to 425°F.
- Squeeze garlic into a small bowl, discarding garlic skins, and mash to a paste with butter, salt, and pepper using a fork.
- Divide garlic paste among potato skins (about 1/2 teaspoon each), spreading evenly, then roast skins in a large shallow baking pan (1 inch deep) until golden and crisp, 20 to 25 minutes.
CRISPY GARLIC POTATO SKINS
A great way to use the skins of potatoes if your peeling potatoes for another dish. This is so good. This recipe calls for oregano and is written this way however rosemary is excellent on it as well.
Provided by kzbhansen
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°.
- Lightly coat 2 baking sheets with Pam.
- In a small bowl, combine the olive oil with the garlic.
- Wash the potatoes well.
- With a paring knife, remove large strips of skin from the potatoes, approximately 2 inches long by about 1/8 inch thick.
- Use the rest of the potato for another recipe.
- Arrange the skins on the baking sheet white sides up.
- Brush with the garlic oil and sprinkle with the oregano, salt and pepper.
- Bake until golden and crisp around the edges about 18-20 minutes.
- Serve hot.
CRISPY GARLIC POTATO SKINS WITH SPICY ROASTED TOMATO KETCHUP
Provided by Food Network Kitchen
Categories appetizer
Time 3h3m
Yield about 4 servings
Number Of Ingredients 16
Steps:
- To make the ketchup: Place a rack about 4 inches from the broiler element and preheat. Arrange the tomatoes on a foil-lined baking sheet. Broil the tomatoes, turning occasionally, until blackened all over. Set aside to cool slightly. Core and roughly chop the tomatoes with their skins.
- Heat the 2 tablespoons olive oil in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until golden brown, about 10 minutes. Add the garlic, chipotles, cinnamon, allspice, and clove and cook, stirring, until fragrant, about 2 minutes. Add the vinegar and brown sugar and cook, stirring, until the liquid is slightly syrupy. Add the chopped tomatoes and salt and season with pepper, to taste. Reduce the heat to medium-low and cook, stirring occasionally, until thickened, about 15 minutes.
- Pass the ketchup through a food mill, discard the seeds and skins. Return the ketchup to the saucepan and place over medium heat. Simmer, stirring occasionally to prevent scorching, until very thick, about 15 minutes. Store in the refrigerator at least 3 hours or overnight for the flavors to come together.
- To make the potato skins: Place a rack in the middle of the oven and preheat to 375 degrees F. Pierce the potatoes all over with a fork. Bake the potatoes on the rack until tender, about 55 minutes. Set the potatoes aside to cool, about 30 minutes.
- Meanwhile, put the garlic cloves and olive oil in a small saucepan and place over medium heat. Cook until the garlic sizzles, about 2 minutes. Reduce the heat and cook until the garlic is tender, about 10 minutes. Set aside to cool. Remove the garlic and reserve.
- Raise the oven to 500 degrees F. Halve the potatoes lengthwise and gently scoop out the flesh, leaving about 1/4 inch of the flesh intact. Reserve the potato flesh for other recipes (See Cook's Note.)
- Cut the potato halves in half lengthwise and transfer them to a baking sheet. Pour the garlic oil over the potato skins and turn them until completely coated. Arrange the potato skins skin-side down and bake until crispy, turning once, about 15 minutes.
- Season skins with salt, to taste. Transfer the skins to a serving platter and serve with the ketchup. For an extra garlicky punch, chop up the reserved garlic and sprinkle it over the skins.
- Cook's Note: Don't throw away that leftover potato flesh! Use it as thickener for soups or stews, make crispy potato cakes, or whip up a batch of impromptu croquettes.
- Copyright 2001 Television Food Network, G.P. All rights reserved
SKIN-ON SAVORY MASHED POTATOES
This is a version of Mashed Potatoes that my husband actually likes. You can use any type of potatoes and change the amounts of butter, sour cream, and milk to your taste. I like it with russets myself.
Provided by Moonharehayashi
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Bring a pot of lightly salted water to a boil. Add potatoes, and cook until tender, about 15 minutes.
- Drain potatoes, and transfer to a bowl. Add butter, and mash with a potato masher or electric mixer until potatoes are starting to become smooth. Add milk and sour cream, and mix to your desired texture. Careful not to over mix the potatoes once they are creamy. Season with garlic, basil, salt and pepper.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 20.8 g, Cholesterol 32.7 mg, Fat 12.5 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 7.9 g, Sodium 142.2 mg, Sugar 1.3 g
LOADED POTATO SKINS
Enjoy these potato skins as a relaxed starter or snack. Use chives instead of spring onion for a milder flavour, or omit the bacon for a veggie version
Provided by Monaz Dumasia
Categories Dinner, Snack, Starter
Time 1h30m
Yield Serves 4 as a starter, snack or side
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 7. Put the baking potatoes on a baking tray. Prick all over with a fork and rub with a little oil. Cook potatoes in oven for 1 hr until golden and cooked all the way through. Remove from oven. Allow potatoes to cool for 15 mins.
- While potatoes are cooking, heat 1 tsp oil in a medium frying pan and fry the bacon for 5-8 mins until crisp. Leave to cool, then transfer to a board and finely chop.
- Cut the slightly cooled potatoes in half and scoop the flesh from the skin into a large bowl, leaving a little around the edges. Put the skins back on the baking tray, scooped side up.
- Mash the potato flesh and soured cream together using a fork or masher. Stir in the cooled bacon, most of the spring onion or chives and half of the cheddar. Season to taste.
- Divide the potato mixture evenly between the cavities of the potato skins. Sprinkle the remaining cheddar over each filled potato half. Return the potatoes to the oven for 20 mins until golden and bubbling.
- Sprinkle over the remaining spring onion or chives and serve hot.
Nutrition Facts : Calories 343 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.79 milligram of sodium
GARLIC POTATO SKINS
Make and share this Garlic Potato Skins recipe from Food.com.
Provided by Charmie777
Categories Lunch/Snacks
Time 45m
Yield 12 potato skins
Number Of Ingredients 11
Steps:
- Preheat oven to 375º.
- Pierce potatoes all over with a fork.
- Bake on rack in oven until tender, about 55 minutes. Set aside to cool.
- Meanwhile, put the garlic and olive oil in a small saucepan and place over medium heat.
- Cook until garlic sizzles, about 2 minutes.
- Reduce the heat and cook until the garlic is tender, about 10 minutes. Set aside to cool.
- Raise the oven to 500º.
- Halve the potatoes lengthwise and gently scoop out the flesh, leaving about 1/4 inch of the flesh attached. Reserve the insides for another recipe.
- Cut the potato halves in half lengthwise and transfer them to a baking sheet.
- Brush with garlic oil on all sides.
- Arrange skin-side up and bake for 7 minutes.
- Turn over, top with shredded cheese, if desired, and bake 8 more minutes.
- Immediately season with kosher salt.
- Top with desired toppings.
Nutrition Facts : Calories 136.5, Fat 6.1, SaturatedFat 0.9, Sodium 6.7, Carbohydrate 18.9, Fiber 2.4, Sugar 0.8, Protein 2.2
GARLIC RED POTATOES
Simple, savory, and very flavorful variation on new red potatoes. Excellent side dish!
Provided by MARDI1030
Categories Side Dish Potato Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place potatoes in an 8x8 inch baking dish.
- In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
- Bake, covered, in preheated oven for 30 minutes. Uncover and bake until golden brown and tender when pierced with a fork, about 10 minutes more.
Nutrition Facts : Calories 278.8 calories, Carbohydrate 39.6 g, Cholesterol 31.6 mg, Fat 12.2 g, Fiber 4.6 g, Protein 5.3 g, SaturatedFat 7.6 g, Sodium 698 mg, Sugar 2.7 g
BUTTERY GARLIC POTATOES
My husband and three boys all love oven-roasted potatoes. But I work full-time, so once I get home and start dinner, I usually don't have time to make them. I whipped up this quick and very tasty microwave garlic potato recipe with red potatoes and seasonings instead, and everyone likes it. -Heidi Iacovetto, Phippsburg, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place the potatoes in a 2-qt. microwave-safe dish. In a small bowl, combine the butter, seasoned salt, paprika, parsley and garlic; pour over potatoes and toss to coat., Microwave, uncovered, on high for 8-10 minutes or until potatoes are tender, stirring frequently.
Nutrition Facts : Calories 155 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 477mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
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