ROASTED POTATOES WITH GARLIC RECIPES

Name: Garlic Roasted Potatoes
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: : 8 servings
Ingredients: 3 pounds small red or white potatoes; 1/4 cup good olive oil; 1 1/2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 2 tablespoons minced garlic (6 cloves); 2 tablespoons minced fresh parsley

GARLIC ROASTED POTATOES RECIPE | INA GARTEN | FOOD NETWORK

Garlic Roasted Potatoes Recipe | Ina Garten | Food Network image

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

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield : 8 servings

Number Of Ingredients 6

Ingredients

3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley

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.

HERB & GARLIC ROASTED POTATOES RECIPE - MCCORMICK

Herb & Garlic Roasted Potatoes Recipe - McCormick image

Want to learn how to roast potatoes? Try our herb roasted potatoes recipe that's perfect for dinner. Enjoy the spice trio of oregano, thyme, and garlic for an incredible boost of flavor. Add paprika and sea salt on these garlic roasted potatoes for the ultimate feast!

Provided by McCormick

Prep Time 10 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 7

Ingredients

1 tsp McCormick® Oregano Leaves
1 tsp McCormick® Paprika
1 tsp McCormick® Thyme Leaves
3/4 tsp Sea Salt from McCormick® Sea Salt Grinder
1/2 tsp McCormick® Garlic Powder
2 pounds baby red potatoes quartered
2 tbsps olive oil

Steps:

Preheat oven to 425°F. Mix oregano, paprika, thyme, sea salt and garlic powder in small bowl. Set aside.
Toss potatoes with oil in large bowl. Sprinkle seasoning mixture over potatoes. Toss to coat well. Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.
Bake 30 to 35 minutes or until potatoes are tender and golden brown.

Nutrition Facts : Calories 157 Calories

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1. Preheat the oven to 190ºC/375ºF/gas 5.
2. Peel the potatoes, cutting any larger ones so they’re all an even-size – twice the size of a squash ball is about right.
3. Wash the potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold salted water and parboil for 7 minutes, then drain in a colander and leave to steam dry for 3 minutes.
4. Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them super-crisp later on.
5. At this point, you need to decide which flavour combo to go with. Tip the potatoes into a large tray in one layer, and add the fat – olive oil, butter or goose fat – then season really well with sea salt and black pepper.
6. Toss the potatoes in the fat (you could get the potatoes up to this stage the day before, simply cover them with clingfilm or tin foil and pop in the fridge or in a cool place until needed), then roast for 30 minutes, or until lightly golden and three quarters cooked.
7. Now’s the time for my trick. Gently squash each potato with a potato masher to increase the surface area – the more of your potato that’s in contact with the pan, the crispier it will be.
8. Add 1 good lug of oil to a small bowl and pick and/or tear in the herbs. If opting for flavour combo 2, peel in a good few strips of clementine zest with a speed-peeler – you won’t eat these but they’ll add amazing flavour. Break up the garlic bulb, adding the unpeeled cloves to the bowl, along with a splash of red wine vinegar, then scrunch and mix it up a bit.
9. Add your chosen flavour combo to the potatoes and give the pan a good shake, then pop back in the hot oven for 40 to 45 minutes, or until gnarly, crispy, bubbly and delicious.
10. Transfer to a plate lined with kitchen paper to drain off some of the excess fat, then tuck in!

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1. Preheat the oven to 190ºC/375ºF/gas 5.
2. Peel the potatoes, cutting any larger ones so they’re all an even-size – twice the size of a squash ball is about right.
3. Wash the potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold salted water and parboil for 7 minutes, then drain in a colander and leave to steam dry for 3 minutes.
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7. Now’s the time for my trick. Gently squash each potato with a potato masher to increase the surface area – the more of your potato that’s in contact with the pan, the crispier it will be.
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