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
For the Roasted Potato Fries: Preheat oven to 425
aking dish.
Bake the potato mixture in the preheated oven
he cooled potatoes, green onions, roasted red peppers, olives, artichoke hearts
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.
Squeeze the moisture from the potato using your hands. Mix the
Prepare the Roasted Garlic Cream recipe. (see below).<
n the skins of each potato, then rub some coarse salt
il.
Pour the egg / potato mixture and cook on one
ven to 400\u00b0F. Place potato wedges in a large roasting
50\u00b0F.
Combine sweet potato, pumpkin and garlic in a
00b0C.
Toss the sweet potato, onion and garlic in oil
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
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.*.
oftening the tortillas), and the potato and kale filling.
Ladle
Mix all ingredients together in a small bowl. If you don't know how to roast garlic there are a dozen recipes here on food.com or you can buy it already roasted.