eat, and add onion and garlic, if using, to pan. Roast
il, rosemary, garlic, salt, and black pepper.
Toss potato mixture to
owl, combine potatoes, oil, and garlic; toss to coat.
Arrange
For the Roasted Potato Fries: Preheat oven to 425
Combine potatoes, garlic, shallots and oil; toss to coat. Spread on a full sheet pan and roast in a 425\u00b0 oven for 40 to 45 minutes; stir occasionally.
Remove from heat.
Toss hot roasted potato mixture in dressing with rosemary, thyme and pepper.
Serve warm.
Preheat oven to 350 degrees.
In a bowl, toss potatoes, garlic, and olive oil together to coat.
Place potatoes in a single layer on a baking sheet.
Sprinkle with salt and pepper to taste.
Place in 350 degree oven for 15-20 minutes, or until tender, allow to cool for 10 minutes.
Combine mayonnaise, Creole mustard, lemon juice, parsley, and scallions.
Add to potatoes.
Add salt or pepper to taste.
Serve cold or room temperature.
Heat oven to 425\u00b0.
Cut potatoes in half lengthwise.
Cut each half into 4 wedges.
In 3-quart saucepan, place potato wedges.
Add enough water to cover.
Bring to full boil and cook over medium heat until potatoes are tender (8 to 12 minutes). Drain.
Boil potatoes with skins until fork tender.
Drain water and coarsely smash potatoes with potato masher. (until just slightly smashed).
Squeeze the roasted garlic out of the skin into the smashed potato.
Add milk, butter, salt and pepper. Stir with a spoon until combined. Serve hot with your favorite chicken, beef, or pork dish. No need for gravy with these potatoes! ;-).
*NOTE: You could always mash the potatoes, to your desired consistency. I prefer the slightly smashed texture for this recipe.*.
shake pan to roughen potato slightly.
Arrange potato and onion, in
Roasted Garlic: To roast a head of garlic, first slice off top of
Steam the carrots until cooked through (I usually like them crisp in the center, but that will not work here).
Mash the carrots with a fork or potato masher and add the roasted garlic.
Add the stock and the thyme and mix well.
Add your salt and pepper to taste.
Simply multiply recipe for bulk/freezer cooking.
ith 1 tablespoon garlic basil spread, 1 tablespoon garlic roasted tomato sauce, 1
op third off head of garlic and place it on a
owl, toss the potatoes and garlic with a drizzle of olive
ith 1 tablespoon garlic basil spread, 1 tablespoon garlic roasted tomato sauce, and
inse well.
Wrap 4 garlic cloves in foil and roast
To roast the garlic, cut a thin slice off
Roast garlic in 350 ovens for about
he Jerusalem artichokes, potatoes, and garlic with 1 tablespoon olive oil
he cooled potatoes, green onions, roasted red peppers, olives, artichoke hearts