Heat oven to 425.
Wash potatoes, cut into slices 3/8\" thick.
Wash potato slices again to remove starch, drain.
Place potatoes in bowl, add garlic butter, salt, pepper, and all but 2 Tbls parmesan cheese.
Mix well.
Arrange in single layer in baking pan, sprinkle with remaining parmesan over top Bake 15-18 minutes.
Potatoes should be golden brown and cooked tender with a slightly crisp exterior.
For butter:Combine butter and garlic in sauce pan, melt butter.
Scrub potatoes and cut into eighths. Clean garlic, leaving cloves whole.
Place potatoes and garlic in a large stockpot and cover with water. Bring to a boil over medium high heat and cook until potatoes and garlic are tender, about 18 to 20 minutes.
Drain potatoes and garlic. Place in a large bowl and add butter and milk. Whip well; add yogurt and Parmesan cheese. Whip until smooth and creamy, about 3 to 4 minutes.
Place in a serving bowl and sprinkle with paprika.
Serves 6 to 8.
utter.
Add carrots, shallots, garlic, thyme(I prefer fresh thyme
Preheat oven to 375.
In lightly greased 2-quart shallow baking dish, arrange potatoes. In medium bowl, blend remaining ingredients, pour over potatoes.
Bake, uncovered, 45 minutes, or until potatoes are tender.
Tip: You can substitute the Garlic Mushroom Soup Mix with Lipton Savory Herb with Garlic Soup Mix.
Tip: The surface of peeled potatoes discolors quickly. Use immediately or cover with water to prevent discoloration.
Scrub the potatoes, then place , unpeeled, in a
Preheat oven to 375\u00b0.
In lightly greased 2-quart shallow baking dish, arrange remaining ingredients; pour over potatoes. Bake, uncovered, 45 minutes or until potatoes are tender.
Heat butter in a large frying pan, add potatoes, season with salt and saute over medium heat for 15 mins, turning. Add whole garlic cloves and saute for 2 mins.
Meanwhile, heat oil in a Dutch oven and sweat onion, leek and minced garlic until softened. Add curry powder and saute for 30 seconds. Add coconut milk and lemon juice and bring to a boil. Season then add mussels, cover and simmer for 8 mins, until shells have opened. Discard any unopened shells, adjust seasoning and serve with potatoes.
Preheat oven to 350F degrees.
Stir fry the meat and onions in a large pan until browned.
Add the carrots and tomatoes to the pan.
Stir in the stock, with the cornflour blended in, and the herbs.
Add the Worcestershire sauce.
Bring to the boil and simmer 2-3 minutes, season to taste.
Transfer to a shallow ovenproof dish.
Mix the oil, garlic and seasoning together.
Layer the potatoes on top of the meat mixture, brushing liberally with the garlic oil.
Cook for 30-40 minutes, until potatoes are tender and golden.
Heat annatto oil (adding more if needed) in a heavy skillet over medium-high heat.
Add potatoes and sprinkle with salt and pepper to taste.
Saute for about 5 minutes, reduce heat and cook for 5 minutes add garlic, continue cooking stirring occasionally, until potatoes are cooked through.
Season with salt and pepper again and serve.
ut don't peel the potatoes, cut into 1/4 to
Wash potatoes and cut into chunks. If they are the small potatoes, cut in half. If they are about the size of Idahos, cut into 6 even chunks.
Mix seasonings, lemon juice, zest and oil together.
Toss potatoes with lemon mixture.
Place in a 11x7 cooking dish. Do NOT drain off any extra lemon mixture.
Bake at 400 for 1 hour to 1 hour 15 minutes, turning a couple times.
Sometimes I drizzle extra lemon juice over the finished potatoes just because I like them extra lemony.
Enjoy!
b>potatoes, onions and anchovies in Dutch oven, seasoning between layers. Place garlic
Preheat oven to 475\u00b0F. Place chicken and potatoes in a large Dutch oven. Brush with butter and season. Roast, uncovered, for 30 mins. Add bacon, garlic and rosemary and roast, uncovered, for another 10 mins, or until browned. Add olives and serve.
Cut the potatoes into quaters. For larger ones you can cut them smaller.
Mix the ingredients together in either a bowl or plasic zip bag.
Mix the potatoes into the bowl making sure all sides are well coated.
Place them on a cookie sheet with foil.
Preheat oven to 350 degrees for 20 to 25.
If you like them a little more brown put them under the broiler for a couple mins.
Place potatoes in a 1 1/2
arge enough to hold the potatoes in a single layer.
Place potatoes, garlic and salt in small saucepan.
Add water to cover and bring to boil.
Cover pan loosely and cook for 8 to 10 minutes or until tender.
Drain, reserving potatoes and garlic. Remove garlic and crush with flat side of knife.
Combine garlic with butter and green onion.
Add to potatoes, tossing lightly to coat.
Place potatoes, carrots, onion, and zucchini in
Wash potatoes with skin on.
Put
br>Finely chop the whole garlic head.
Combine with the