Nats Buttery Onion And Garlic Mini Potatoes Recipes

NAT'S BUTTERY ONION AND GARLIC MINI POTATOES

Steps:

• In a medium sauce pan, place potatoes (with skins left on) and cover with cold water over high heat. Bring to a boil and cook for 15 minutes or until they are tender when pierced with a fork.
• Once they are done, drain water and slice each potato in half.
• Leaving the potatoes in sauce pan, add sea salt and black pepper to taste. Sprinkle with garlic and thin slices of onion over all. With wooden spoon, lift and turn gently, being careful not to moosh potatoes. Sprinkle with extra virgin olive oil evenly over all. Serve hot.

U.S. NAVY MINCED BEEF ON TOAST

Steps:

• In a large skillet over medium heat, cook the ground beef and onions until beef is evenly browned; do not drain. Season with salt and pepper to taste. Stir in flour 1 tablespoon at a time, until beef juices have been absorbed.
• Stir in tomatoes, tomato juice, and water. Simmer on low heat to thicken.
• Stir in nutmeg and sugar; simmer until flavors are blended well.

NAT'S ALWAYS REQUESTED GARLIC BUTTER

Steps:

• Mix all the ingredients together.
• Butter is ready to use right away.
• Can be stored in fridge for a couple of weeks, but if you don't use much of it, it can be frozen into desired portions.
• I put this butter on vegetables of all kinds (Asparagus and Broccoli are best).
• Use to make garlic toast, or garlic bread.
• Best NOT to store in tupperware, as it is difficult to get the garlic smell out!

GARLIC & ROSEMARY MINI ROASTED POTATOES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the baby potatoes with the olive oil, halved garlic bulb and rosemary in a roasting tin. Season. Roast for 50 mins-1 hr until the potatoes are tender and the skins golden brown and slightly wrinkled. Toss again before before serving.

GARLIC MINI POTATOES

Steps:

• Boil potatoes in water until tender.
• Drain water and add butter and seasoning.
• Saute for 10 minutes.

SAUTEED POTATOES WITH ONIONS AND GARLIC

Steps:

• Place potatoes, unpeeled, in a saucepan with water to cover and salt.
• Cook potatoes until tender, about 20 minutes. Drain and let cool. When cool enough to handle, peel them. Cut potatoes into 1/4-inch slices.
• Heat oil in a nonstick skillet large enough to hold potatoes in one layer. When oil is quite hot, add potatoes. Cook over high heat, shaking skillet and stirring gently, until lightly browned. Turn potatoes with a spatula. Cook for a few minutes more until light brown.
• Drain excess fat from skillet and add onion. Cook a few minutes until onion is lightly browned. Add butter, garlic, salt and pepper. Toss and blend well. Sprinkle with parsley and serve immediately.