GARLIC ROASTED POTATOES
Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield : 8 servings
Number Of Ingredients 6
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 POTATOES
Yummy and easy to make garlic potatoes will make them come back for seconds.
Provided by yummymummy86
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Place the potatoes and garlic into a large pot, and just cover with salted water. Bring to a boil; reduce heat to low, and cover. Simmer until very tender, about 20 minutes. Drain. Allow to steam dry for a minute or two.
- Return the potatoes to the pot. Pour in milk, and season with salt; mash until smooth. Stir in the parsley.
Nutrition Facts : Calories 90.7 calories, Carbohydrate 19.2 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 2 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 403.2 mg, Sugar 2.1 g
INDIAN GINGER POTATOES
This easy ginger potato dish is so flavorful. Make it even faster by cooking the potatoes ahead of time or using leftover potatoes. -Erin Kelkar, Norcross, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion, jalapeno and ginger; cook and stir until onion is lightly browned, 3-4 minutes. Add turmeric; cook 1 minute longer., Reduce heat to low; add potatoes, water, salt, garlic powder and cayenne pepper. Cook, covered, until potatoes are heated through, 4-6 minutes, stirring occasionally. Sprinkle with cilantro before serving.
Nutrition Facts : Calories 201 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
GINGER AND GARLIC POTATOES
Taken from 'Soups and Starters' - Food Fact : Turmeric comes from the same family as ginger. When the root is dried, it has a dull yellow appearance and can be ground to a powder that can be used in a wide range of savoury dishes. It has a warm spicy flavour, and gives food a wonderful golden colour.
Provided by McCarthy
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Scrub the potatoes, then place , unpeeled, in a large saucepan and cover with bolng salted water. Bring to the boil and cook for 15 minutes, then drain and leave the potatoes to cool completely. Peel and cut into 2.5 cm cubes.
- Place the root ginger, garlic, turmeric, salt and cayenne papper in a food processor and blend for 1 minute. With the motor still running, slowly add 3 tablespoon of water and blend into a paste. Alternatively. pound the ingredients to a paste with a pestle and mortar.
- Heat the oil in a large heavy-based frying pan and when hot, but not smoking, add the fennel seeds and fry for a few minutes. Stir in the ginger paste and cook for 2 minutes, stirring frequently. Take care not to burn the mixture.
- Reduce the heat, then add the potatoes and cook for 5-7 minutes, stirring frequently, until the potatoes have a golden-brown crust. Add the diced apple and spring onions, then sprinkle with the freshly chopped coriander. Heat through for 2 minutes, then serve on assorted salad leaves with curry-flavoured mayonnaise.
Nutrition Facts : Calories 326.6, Fat 17.4, SaturatedFat 2.3, Sodium 597.1, Carbohydrate 40.9, Fiber 6.1, Sugar 7.5, Protein 4.4
GINGER GARLIC PASTE
After finding tons of recipes calling for ginger-garlic paste, but only finding ginger paste or garlic paste, but not both, at local grocery stores, I decided to find a recipe for it myself. Basically it is just equal amounts of ginger root and garlic pulsed together. Store in the refrigerator or freezer. You may use water in place of the oil, but it will not keep as long.
Provided by DC Girly Girl
Categories World Cuisine Recipes Asian
Time 10m
Yield 16
Number Of Ingredients 3
Steps:
- In a food processor, combine the garlic and ginger. Pulse to blend, adding small amounts of olive oil to facilitate the blending, until it makes a smooth paste. Refrigerate or freeze.
Nutrition Facts : Calories 23.6 calories, Carbohydrate 3.6 g, Fat 0.9 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 2.1 mg, Sugar 0.2 g
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