Potatoes Sauteed With Garlic Recipes

Steps:

• Melt the butter and heat the olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet in a single layer. Cook without stirring for 5 minutes, or until the potatoes have begun to brown on the bottom.
• Sprinkle potato slices with rosemary, thyme, oregano, parsley, and paprika. Turn the potatoes, and continue cooking 5 minutes, or until tender. Turn off the heat, and sprinkle the garlic and cayenne over the potatoes. Lightly toss for about 1 minute, until the garlic has softened.

Steps:

• Peel the potatoes and cut them into slices slightly more than 1/2-inch wide. Cut each slice into 1/2-inch strips. Cut the strips into cubes. Rinse in cold water and drain.
• Heat the oil in a heavy skillet and add the potatoes. Cook, shaking the skillet and turning the potatoes so they cook evenly. Cook over high heat 8 to 10 minutes or until golden. Drain the potatoes in a colander.
• Return the potatoes to the skillet and add the butter, salt and pepper. Cook about 1 minute, stirring often. Add the garlic and blend. Sprinkle with parsley and serve.

Steps:

• Heat oil in a large non stick frying pan.
• Add potatoes and saute over medium heat until golden brown, about 10 minutes.
• Add garlic cloves, cover, reduce heat to low, stirring occasionally until potatoes are tender, about 15-20 minutes.
• Remove garlic, peel, place in a small bowl and crush.
• Stir in lemon juice, add to potatoes, season with salt and pepper and cook until heated through.
• Spoon into a serving dish and top with chives and parsley.

Steps:

• Using a chefs knife, trim the unpeeled potatoes into rectangular blocks. Cut each into 1/4-inch thick slices. Stack 2 or more slices together and cut them into 1/4-inch julienne strips. Cut these strips into 1/4-inch dice and place in a saucepan, covered with cold water, until ready to cook. Place the potatoes in cold water, bring to boil, then immediately take off the heat and drain. Allow the potatoes to air dry. The potatoes may be held at this point for several hours without blackening.
• Meanwhile prepare the persillade by mixing together the garlic and the parsley. If the potatoes aren't thoroughly dry, blot them with towels. Heat the oil in a very large skillet (ideally large enough to hold them in a single layer) over medium heat. Add the potatoes and cook, tossing occasionally, until they brown lightly, 6 to 8 minutes. Drain and discard the oil if you wish. Add the butter and continue sauteeing for another 5 minutes or longer to brown and crisp the potatoes completely. (the potatoes can be prepared to this point and held partially covered 1 hour before serving; if completely covered, they may develop off-taste and get soggy.
• Just before serving, toss the potatoes with the garlic and parsley over medium heat for about 1 minute. Season with salt and pepper. Serve immediately.

Steps:

• Put the potatoes in a kettle and add cold water to cover and salt to taste. Bring to a boil and cook about 20 minutes, or until the potatoes are tender. Drain.
• Peel the potatoes and cut them crosswise into slices a quarter of an inch thick.
• Heat the oil in a skillet; when it is quite hot, add the potato slices and garlic. Cook, shaking the skillet and stirring gently to redistribute the slices so that they brown evenly, for 10 minutes or until all the slices are browned on both sides.
• Add the butter and parsley and toss to blend.

Steps:

• Cut potatoes into thin slices, less than 1/4 inch.
• Cook in boiling water for 4 minutes; drain carefully and pat dry with paper towels.
• Heat oil and 3 Tbsp butter in a heavy-based frying pan.
• Add enough potatoes to cover the bottom of pan and cook, shaking pan so potatoes do not stick; continue until all potatoes are browned (if necessary, add more butter and oil).
• Combine remaining butter, lemon rind, and juice, parsley and garlic in a pan.
• Heat until butter turns a pale brown.
• Add potatoes and toss until potatoes are well coated.