ROAST POTATOES WITH GARLIC AND PARSLEY
In this recipe video, I show you how to make one of my favorite side dishes - Roasted Potatoes with Garlic and Parsley. The basic recipe is pretty simple, as you'll see in the video. The secret is to blanch the potatoes first, to help ensure that the inside is nicely cooked, while getting the outside golden brown and crispy. The addition of the garlic and parsley is a great way to add another layer of flavor and visually it looks really great. I'll make these as a side for all kinds of dishes, but roast chicken, and fish, are absolutely awesome. For the full write up and list of ingredients, head over to the recipe page linked below.
Provided by Dave Beaulieu
Categories Date Night
Time 1h15m
Number Of Ingredients 1
Steps:
- I love to roast potatoes. First, because they are potatoes, which are awesome. But second, roasting potatoes give you the opportunity to get a great contrast in flavor and texture, which crispy, caramelized, and seasoned outsides, and soft, tender centers. In this recipe video, I show you how to make a roasted potato that I finish with a mixture of garlic and parsley, called persillade in French. The garlic and parsley get an extra savory and herbaceous that makes these potatoes the perfect side for all kinds of meat and fish dishes. Hope you enjoy them as much as I do. RECIPE FOR ROASTED POTATOES WITH GARLIC AND PARSLEY Ingredients (for 4 servings) 8 - 15 new potatoes; about golf ball size Olive oil 2 - 3 garlic cloves 1/4 cup or a half handful of fresh Italian parsley· Recipe Overview and Keys to Success To make the best roasted potatoes you can, just follow these few things: You should blanch the potatoes before roasting them. Doing so will help ensure that you get the center full cooked through, while applying enough high heat to get the outsides nice and crisp. You can blanch them hours ahead of time. When searing the potatoes in the roasting pan, use high heat, and don't flip the potatoes until they have a nice golden brown crust; if you toss them in the pan, it will be hard to get them nicely browned For the garlic and parsley mixture, you want to chop them together, with a bit of salt, very finely. If cut to course, the garlic will be too strong, and won't be distributed among the potatoes just right. If needed, you can chop them in food processor instead of using a knife. Making Roasted Potato with Garlic and Parsley Cut the potatoes in half (you can do ahead of time and just keep them in water to prevent browning) Blanch the potatoes until they are just starting to turn tender Drain the potatoes off Pre-heat your oven to 400 degrees, and put a frying pan on the medium high heat on the stove top Add olive oil to coat the bottom of the pan, and once hot add the potatoes, cut side down Let the potatoes sauté for 5 - 10 minutes, or until they've become golden brown Flip the potatoes over, and move the whole pan into the oven to finish cooking - another 5 - 10 minutes While the potatoes are in the oven, chop the parsley and garlic together with a few pinches of salt until they are finely chopped and almost a paste Test the potatoes with a knife to ensure they are tender, remove from the oven and put them into a bowl Drizzle a bit of olive oil over them, toss in the garlic and parsley, season with salt and pepper and toss everything together and serve These potatoes are great with steak, chicken, pork and fish...just about anything really. Hope you enjoy them and let me know how it goes.
GARLIC & PARSLEY NEW POTATOES
It's new potato time and this is a quick easy recipe that is attractive and tasty.Try serving them with a little parmesan cheese sprinkled over top.
Provided by Bergy
Categories Potato
Time 38m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Scrub the potatoes well.
- Pare a 3/4" strip around the middle of each potato (this is just to give you a little contrast in color).
- Place potatoes in a saucepan, cover with water and bring to a boil.
- Simmer covered for about 20 minutes or until tender.
- Drain potatoes and place them in a bowl add two teaspoons of oil& toss.
- In a non stick frypan add the remaining oil over medium heat.
- Add garlic,cook approximately 1 minute.
- Add parsley, salt& pepper, mix well.
- Add potatoes, reduce heat to low and cook stirring constantly for 1 or 2 minutes.
- Serve.
GARLIC AND PARSLEY SEASONED POTATOES
Garlic and parsley seasoned potatoes.
Provided by Allissa Cogswell
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut the potatoes in half or quarters and place in a bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into one layer.
- Roast in the preheated oven until browned and crisp, 45 minutes to 1 hour. Flip twice with a spatula during cooking in order to ensure even browning.
- Remove the potatoes from the oven, toss with parsley, adjust seasonings if needed, and serve hot.
Nutrition Facts : Calories 181 calories, Carbohydrate 27.6 g, Fat 7 g, Fiber 3 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 371.1 mg, Sugar 1.7 g
DICED POTATOES SAUTEED WITH GARLIC AND PARSLEY
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Using a chefs knife, trim the unpeeled potatoes into rectangular blocks. Cut each into 1/4-inch thick slices. Stack 2 or more slices together and cut them into 1/4-inch julienne strips. Cut these strips into 1/4-inch dice and place in a saucepan, covered with cold water, until ready to cook. Place the potatoes in cold water, bring to boil, then immediately take off the heat and drain. Allow the potatoes to air dry. The potatoes may be held at this point for several hours without blackening.
- Meanwhile prepare the persillade by mixing together the garlic and the parsley. If the potatoes aren't thoroughly dry, blot them with towels. Heat the oil in a very large skillet (ideally large enough to hold them in a single layer) over medium heat. Add the potatoes and cook, tossing occasionally, until they brown lightly, 6 to 8 minutes. Drain and discard the oil if you wish. Add the butter and continue sauteeing for another 5 minutes or longer to brown and crisp the potatoes completely. (the potatoes can be prepared to this point and held partially covered 1 hour before serving; if completely covered, they may develop off-taste and get soggy.
- Just before serving, toss the potatoes with the garlic and parsley over medium heat for about 1 minute. Season with salt and pepper. Serve immediately.
CRISPY POTATOES WITH BACON, GARLIC, AND PARSLEY
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to a boil over high heat and simmer for 1 minute, then drain. Pat dry.
- Meanwhile, put the bacon in a well-seasoned cast iron skillet or a saute pan over medium-low heat, and cook until nearly all the fat has rendered and the bacon is crispy, aromatic, and browned, about 5 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel lined plate.
- Add the 1 to 2 tablespoons of butter or oil to the remaining bacon fat. Increase the heat to medium. Add the potatoes, positioning them in the pan so the cut sides get nice and brown. Cook turning only as needed until the potatoes are golden brown, about 15 minutes. Stir in the parsley, garlic, and bacon and stir until fragrant and lightly browned. Season with 1 teaspoon of salt and pepper. Serve.
PARSLEY GARLIC ROASTED POTATOES
Simple and elegant with fresh ingredients -- a family favorite. I use tiny red organic potatoes, but you could cut larger potatoes in chunks. Fresh garlic and parsley are essential for best flavor.
Provided by Omniveg
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Wash and dry potatoes.
- Combine oil with other ingredients in a small bowl.
- Roll potatoes in oil-herb mixture, coating generously.
- Place on baking sheet and roast until light brown and tender, about 15 to 20 minutes (check for tenderness with a fork).
- Substitute rosemary for parsley if you prefer.
Nutrition Facts : Calories 247.7, Fat 13.8, SaturatedFat 1.9, Sodium 158.4, Carbohydrate 28.3, Fiber 3.1, Sugar 1.8, Protein 3.5
SEASONED POTATOES
Mildly seasoned with fresh parsley and the flavors of garlic and onion, this stovetop side dish goes well with just about any main course.-Sandra Novotny, Windsor, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, heat oil over medium heat. Add potatoes and onion; cook and stir for 10 minutes or until lightly browned. Combine the parsley, paprika, garlic powder, onion powder and salt; sprinkle over potato mixture and toss to coat. Cook 5-10 minutes longer or until onion is tender.
Nutrition Facts : Calories 157 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 553mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein.
BUTTERY GARLIC POTATOES
My husband and three boys all love oven-roasted potatoes. But I work full-time, so once I get home and start dinner, I usually don't have time to make them. I whipped up this quick and very tasty microwave garlic potato recipe with red potatoes and seasonings instead, and everyone likes it. -Heidi Iacovetto, Phippsburg, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place the potatoes in a 2-qt. microwave-safe dish. In a small bowl, combine the butter, seasoned salt, paprika, parsley and garlic; pour over potatoes and toss to coat., Microwave, uncovered, on high for 8-10 minutes or until potatoes are tender, stirring frequently.
Nutrition Facts : Calories 155 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 477mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
ROASTED GARLIC PARMESAN POTATOES RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, salt, pepper, garlic powder, italian seasoning, paprika, parmesan cheese, fresh parsley
Provided by Robin Broadfoot
Categories Sides
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400˚F (200˚C).
- Cut potatoes in half, then slice.
- Place the potatoes in a large bowl. Drizzle olive oil and toss to coat.
- In a small bowl, mix salt, garlic powder, Italian seasoning, and paprika.
- Sprinkle seasoning on potatoes and toss to coat.
- Spread the potatoes on a baking sheet.
- Bake for 30 minutes.
- Remove from the oven, sprinkle with parmesan and pepper.
- Bake for an additional 20 minutes.
- Sprinkle potatoes with fresh parsley and serve while hot.
- Enjoy!
Nutrition Facts : Calories 350 calories, Carbohydrate 42 grams, Fat 16 grams, Fiber 4 grams, Protein 8 grams, Sugar 2 grams
EASILY THE BEST GARLIC HERB ROASTED POTATOES RECIPE BY TASTY
Here's what you need: russet potatoes, baking soda, salt, olive oil, garlic, fresh rosemary, black pepper, salt, pepper, fresh parsley leaf
Provided by Merle O'Neal
Categories Breakfast
Yield 5 servings
Number Of Ingredients 10
Steps:
- Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir.
- Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.
- Combine olive oil, rosemary (or thyme), garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.
- Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.
- Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.
- Preheat oven to 425°F (220°C).
- Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
- Transfer to oven and roast, without moving, for 30-35 minutes.
- Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
- Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 716 calories, Carbohydrate 143 grams, Fat 11 grams, Fiber 12 grams, Protein 13 grams, Sugar 6 grams
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