nd add 10 of the roasted garlic cloves. Pour the hot
shake pan to roughen potato slightly.
Arrange potato and onion, in
5 mins.
For the potato wedges, cut potatoes in half
and black pepper.
Toss potato mixture to coat well; arrange
hours or overnight.
ROASTED BERRIES: Preheat the oven to
For the Roasted Potato Fries: Preheat oven to 425
ROASTED GARLIC:
Preheat the oven
aking dish.
Bake the potato mixture in the preheated oven
he cooled potatoes, green onions, roasted red peppers, olives, artichoke hearts
he heavy cream and the roasted garlic puree until well blended
Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.
Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.
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.
Set oven temp to 425.
Toss all of your ingredients well with the olive oil and spread out in a single layer in a roasted pan.
Roast for about 25 minutes or so and turn occassionally so they all get nice and brown. They are done when they pierce easily.
o small bowl; cool.
ROASTED RED PEPPER SAUCE: (Make this
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.*.
To roast garlic, see Recipe #6570.
Pierce potatoes all
Prepare Roasted Garlic.
Place potato pieces in medium saucepan; add
- Mix all ingredients for potato crust in a bowl and
br>For the andouille sweet potato hash:
Cook the sweet
In a large saucepan, saute onions in oil until tender.
Stir in the roasted peppers, chilies, cumin, salt and coriander.
Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Stir in cilantro and lemon juice.
Cool slightly.
In a blender, process the cream cheese and half of the soup until smooth.
Return all to pan and heat through.
Serve and Enjoy!