CRUSHED RED POTATOES WITH GARLIC
Make and share this Crushed Red Potatoes with Garlic recipe from Food.com.
Provided by CountryLady
Categories Potato
Time 25m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Cut potatoes into even sized chunks.
- Place in cold, salted water& bring to a boil.
- Lower heat& simmer until tender, about 10- 15 minutes.
- Drain well& place back on burner (heat off) for several minutes.
- Shake pot occasionally to dry potatoes.
- Season to taste.
- Crush with a potato masher but leave some texture in the potatoes.
- Melt butter in skillet on low heat.
- Add garlic& saute until golden, about 5 minutes.
- Remove garlic& reserve.
- Pour butter over potatoes& gently combine.
- Pile in buttered serving dish& stud with garlic.
CRUSHED RED POTATOES WITH GARLIC AND HERBS
Steps:
- BEFORE YOU BEGIN Be sure to use small red potatoes measuring 1 to 2 inches in diameter, and use a gentle hand when crushing them. INSTRUCTIONS Place potatoes and 2 tablespoons salt in Dutch oven and cover with water by 1 inch. Bring to boil over high heat. Reduce heat to medium-high and simmer until paring knife slips easily in and out of potatoes, about 20 minutes. (Potatoes should be very tender.) Drain potatoes in colander. In now-empty pot, melt butter over medium heat. Add garlic and cook until fragrant, about 30 seconds. Off heat, stir in chives, parsley, ½ teaspoon salt, and ¼ teaspoon pepper. Add potatoes to pot. Press each potato with back of spoon or spatula to lightly crush (do not mash; potatoes should still have texture). Stir to coat potatoes with butter mixture (potatoes will break up slightly; this is OK). Transfer to platter. Serve.
Nutrition Facts : Calories 1253 calories, Fat 70.450818636 g, Carbohydrate 145.76637366 g, Cholesterol 183.18 mg, Fiber 15.7359410060944 g, Protein 18.286511586 g, SaturatedFat 44.0866808116 g, ServingSize 1 1 (1003g), Sodium 142.249657316667 mg, Sugar 130.030432653906 g, TransFat 5.27765498039999 g
HERB ROASTED POTATOES
Steps:
- Preheat oven to 400 degrees F.
- Cut the potatoes into halves or quarters, as long as they are all about the same size.
- Place the potatoes in a large bowl and add the garlic, sage, and crushed red pepper. Generously sprinkle with kosher salt and olive oil. (The potatoes will absorb a lot of oil and salt; they will taste bland if we don't go big here.)
- Lay the potatoes in a single layer on a sheet tray and roast in the preheated oven for 20 to 30 minutes. Check the potatoes halfway through the cooking process to rearrange so the potatoes will have even cooking time and get evenly browned. The potatoes should be nice and brown and really well flavored. Transfer to a serving bowl and serve.
- Hot potato!
JACKET POTATOES FILLED WITH GARLIC AND HERBS
The nicest thing about jacket potatoes is its crisp, crunchy skins and fluffy, floury insides with some lovely filling melted into them! As an accompaniment, one half of the potato will be sufficient per person, or 1 potato per person if serving as a supper dish with a salad. Please note, you will have to serve them immediately because, after you remove jacket potatoes from the oven, they lose their crispness very quickly, so don't let them hang around for too long.
Provided by AaliyahsAaronsMum
Categories Lunch/Snacks
Time 2h15m
Yield 3-6 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to gas mark 5/375F/190°C.
- Wash the potatoes and dry them very thoroughly with a cloth, then leave them aside to dry as much as possible.
- Next, prick the skins a few times all over with a fork, then put a few drops of olive oil over each one and rub it all over the skin followed by some crushed salt.
- Place the potatoes on to the centre shelf of the oven and let them bake for 1¾-2 hours, or until the skins are really crisp.
- Meanwhile, pre-heat the grill.
- Once the potatoes are cooked, remove from the oven, protect your hands with a cloth, slice them in half then scoop out the cooked potatoes into a bowl (careful not to tear the skin).
- Then combine the potato with the cottage cheese or cream cheese, butter, garlic and herbs and season with salt and pepper.
- Pile the mixture back into the potato shells, sprinkle each half with the grated cheddar and pop them under the grill until they are brown and bubbling.
Nutrition Facts : Calories 473.4, Fat 15.2, SaturatedFat 9.5, Cholesterol 43.8, Sodium 404, Carbohydrate 67.1, Fiber 8.3, Sugar 3.2, Protein 19
CRISP RED POTATOES WITH GARLIC-HERB OIL
The grill gives the boiled potatoes just the right amount of crispness, plus a deliciously smoky flavor. Add garlic, and this dish becomes the surprise hit of the menu: really simple, and really good.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Heat grill to medium-high. Place potatoes in a large pot, and fill with cold water. Season with salt, and bring to a boil. Reduce heat, and simmer until potatoes are tender, 12 to 13 minutes. Drain, and let cool slightly. Halve potatoes, and toss with 1 tablespoon oil.
- Meanwhile, whisk together parsley, garlic, and remaining 2 tablespoons oil in a large bowl.
- Grill potatoes directly on grates, flipping, until slightly charred and crisp, 1 to 2 minutes per side. Toss with garlic-herb oil. Season with salt.
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