PIONEER WOMAN OVEN ROASTED POTATOES RECIPES

Steps:

• Preheat the oven to 400 ̊. Cut the top quarter off the garlic heads. Place in a pie pan, drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Cover with foil and bake until the garlic is golden and soft, about 45 minutes. Let cool. Meanwhile, place the potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until tender, 10 to 15 minutes. Drain and return to the pot. Add the butter, cream cheese, parmesan, half-and-half, cream, parsley, 1 tablespoon salt and a few grinds of pepper to the potatoes and mash with a potato masher. Squeeze the garlic out of its skin and stir into the potatoes. Spoon into a serving bowl and top with more butter and parsley just before serving.

Steps:

• Heat the oven to 375 degrees F.
• Cut the Peruvian potatoes in half or in quarters, about the same size as the small new potatoes. Do the same for the red bliss potatoes. Place all potatoes, garlic cloves, shallot quarters and rosemary sprigs on a baking sheet. Season well with salt and pepper and drizzle oil on top. Toss all to combine and coat in oil.
• Place the potatoes in the oven and roast for about 30 to 40 minutes, shaking the baking sheet occasionally, until the potatoes are nicely browned and fork tender and the garlic cloves and shallots are caramelized.
• Remove rosemary sprigs and serve immediately.