Baked New Potatoes With Wilted Wild Garlic Recipes

ROASTED NEW POTATOES WITH GARLIC

Steps:

• Preheat oven to 375 degrees F.
• Half the potatoes lengthwise and cut them into 1-inch-wide wedges. In a medium bowl, toss the potatoes with the butter and 1 teaspoon of salt. Spread the potatoes out on a roasting pan large enough to hold them in a single layer. (Arrange the potatoes cut-side down, to ensure crisply browned edges.)
• Roast the potatoes until golden brown, about 45 minute. Add the garlic and stir to coat the potatoes evenly. Continue to roast until the potatoes and garlic are evenly browned, about 15 minutes more. (Take care that the garlic doesn't burn.) Remove from the oven and mix with the parsley. Season with salt and pepper to taste. Serve.

BAKED NEW POTATOES WITH WILTED WILD GARLIC

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the potatoes in 1 tbsp of the oil and plenty of sea salt, tip into a baking tray and and bake for 45 mins-1 hr, tossing occasionally, until golden and cooked through.
• Remove from the oven and transfer to a large bowl. While still hot, toss through the remaining ingredients until the wild garlic or watercress has wilted. Leave to cool slightly before serving.

TWICE-BAKED POTATOES WITH ROASTED GARLIC AND CHEDDAR

Steps:

• Preheat oven to 400 degrees F. Rub potato skins with oil, sprinkle with salt and pepper and rub potatoes to coat. Bake potatoes in preheated oven 50-60 minutes, or until soft. Do not wrap potatoes in foil. Remove potatoes from oven and slice skin off the tops. Scoop potato flesh into a large bowl, reserving intact skins. To potatoes, add all but two tablespoons of cheese plus egg, butter, roasted garlic and liquid smoke if using. Mash potatoes while gradually adding milk. Spoon mixture into skins and top with remaining cheese. Bake for an additional 15 minutes or until golden brown.

GARLIC ROASTED POTATOES

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.

GARLIC NEW POTATOES

Steps:

• Place potatoes in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 15-20 minutes or until tender. Transfer to a serving bowl. , Combine the butter, garlic, parsley, salt and pepper; pour over potatoes and toss to coat. ,

GARLIC BAKED POTATO

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pour olive oil into a plastic bag. Measure the garlic salt and pepper onto a plate, and stir around a little. Coat each potato with olive oil by placing in the bag, and moving it around. Remove from the bag, and dip into the seasoning. Rub seasoning into the potato to coat. Place the potatoes directly on the oven rack.
• Bake for 1 hour in the preheated oven, or until the potatoes feel soft when you squeeze them.

BAKED POTATOES WITH ROASTED GARLIC

Steps:

• Using a sharp knife, score each head of garlic 1 inch from top, and peel away top inch of skin. Scrub the potatoes well, dry them, and prick each several times with a fork.
• Heat oven to 425 degrees. Rub heads of garlic lightly with olive oil, and wrap them loosely in aluminum foil. Bake garlic and potatoes until garlic is very soft and potatoes are tender, about 1 hour. Serve each potato with a head of garlic; let guests squeeze roasted garlic from skin, and mix it into baked potato along with salt, pepper, and olive oil as desired.

ROASTED GARLIC-HERB NEW POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Fill a large pot with salted water and bring to a boil; add potatoes and garlic and bring back to a boil.
• Reduce heat and cook for 10 minutes; drain well.
• Arrange the potatoes and garlic on a baking pan and toss with the olive oil (have the potatoes cut side down so they brown nicely).
• Sprinkle with the thyme, salt, and pepper.
• Place in the preheated oven and bake for 20-25 minutes or until the potatoes are tender and cooked through.
• Place on a serving platter or dish and garnish with parsley,.

GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange potatoes and garlic cloves in a 9x13-inch pan. Drizzle with oil and sprinkle with salt and pepper.
• Bake in the preheated oven until potatoes are tender and garlic cloves are soft, 30 to 40 minutes.
• Remove from the oven. Squeeze garlic cloves to release roasted garlic onto the potatoes; discard garlic skins. Mix potatoes and garlic together.

GARLIC BAKED POTATOES

Steps:

• Preheat the oven to 375 degrees
• Pour olive oil into a plastic bag. Measure the garlic salt and pepper onto a plate, and stir around a little
• Coat each potato with olive oil by placing in the bag and moving it around. Remove from bag, and dip into the seasoning. Rub seasoning into the potato to coat.
• Place potatoes directly on the oven rack.
• Bake for 1 hour in the preheated oven, or until the potatoes feel soft when you squeeze them.

NEW POTATOES WITH GARLIC AND HERBS

Steps:

• Put the potatoes in a saucepan, cover with water and boil until tender, 10 to 15 minutes. Drain.
• Heat the olive oil in a heavy nonstick skillet. Add the potatoes. Cook for a few minutes over medium-high heat, until the cut sides of the potatoes just begin to turn golden. Add the garlic and scallions. Cook a minute or so longer, until the garlic softens, then add the chervil and parsley.
• Season to taste with salt and pepper and serve.

GARLIC NEW POTATOES

Steps:

• Place broth and potatoes in saucepan. Heat to a boil. Cover.
• Cook over low heat 15 minutes or until tender. Drain.