GARLIC ROASTED POTATOES
What could be better than roasted new potatoes with garlic? Yummy!
Provided by It's A New Day
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Arrange potatoes and garlic cloves in a 9x13-inch pan. Drizzle with oil and sprinkle with salt and pepper.
- Bake in the preheated oven until potatoes are tender and garlic cloves are soft, 30 to 40 minutes.
- Remove from the oven. Squeeze garlic cloves to release roasted garlic onto the potatoes; discard garlic skins. Mix potatoes and garlic together.
Nutrition Facts : Calories 168.3 calories, Carbohydrate 24.5 g, Fat 6.9 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 300.1 mg, Sugar 1 g
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.
SARA'S GARLIC ROASTED POTATO SKINS
This recipe is courtesy of the cooking show, Sarah's Secrets on the Food Network. To really take these skins over the top, try adding a little cooked bacon and shredded cheese to them about 5 minutes before they are ready to come out of the oven.
Provided by Juenessa
Categories Potato
Time 2h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees 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 degrees 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.
- Cook's note: Potato skins can be scooped out and spread with garlic paste (but not baked) 1 day ahead and chilled, loosely covered with foil.
- Bring to room temperature before baking.
Nutrition Facts : Calories 218.7, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 303.4, Carbohydrate 32.3, Fiber 3.9, Sugar 1.4, Protein 4
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.
ROASTED POTATO AND GARLIC SALAD
This is not your traditional potato salad recipe, but it is sooooo good! It has such delicious, robust flavors and has always been a huge hit at our summer barbeques.
Provided by Holly
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
- Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
- Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
- Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
- Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
- Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
- Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.
Nutrition Facts : Calories 519.9 calories, Carbohydrate 55.9 g, Fat 30.6 g, Fiber 5.4 g, Protein 7 g, SaturatedFat 4.2 g, Sodium 27.3 mg, Sugar 7.1 g
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