Olive Oil Glazed Potatoes Recipes

AMAZING OVEN ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Rinse and dry potatoes with a paper towel and transfer to a large bowl. Add olive oil, seasoned salt, salt, and black pepper; mix well. Spread potatoes on a baking sheet.
• Bake in preheated oven for 30 minutes, turning potatoes occasionally. Continue baking until potatoes are tender and golden brown, about 30 minutes more.

OLIVE OIL MASHED POTATOES

Steps:

• Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.
• Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.

SKILLET POTATOES WITH OLIVES AND LEMON

Steps:

• Smash olives with flat side of a large knife, then discard pits and chop olives. Toss potatoes with olives, oil, zest, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 10-inch heavy skillet, then add water and bring to a boil.
• Cover skillet and boil over medium heat until potatoes are tender, 10 to 12 minutes. Remove lid and cook, stirring, until water is evaporated, 1 to 2 minutes. Serve sprinkled with parsley.

OLIVE OIL BRAISED POTATOES

Steps:

• Preheat the grill. Preheat the oven to 325 degrees F.
• Put the potato slices on the hot grill and cook for about 2 minutes on each side to mark them. Remove from the grill and place them in a single layer in a baking pan. Season both sides with salt and pepper. Add enough olive oil to reach 1/3 up the sides of the potatoes. Turn the potatoes over to coat with the oil. Scatter the thyme and garlic cloves over the potatoes, sprinkle with a little more salt, if desired, and place in the oven.
• After about 15 to 20 minutes, the potatoes will be tender. Remove from the oven and let them cool in the oil. Serve at room temperature.
• Chef's notes: Using a high quality olive oil will impart its flavor to the potato.

OLIVE OIL SMASHED POTATOES

Steps:

• Put the potatoes in a large saucepan with salted cold water to cover and bring to a boil over high heat. Cook until tender, about 15 minutes. Drain and return to the pot. Smash the potatoes with a large fork or potato masher.
• Add lemon zest and olive oil. Fold into potatoes. Season with salt and pepper, to taste.

OLIVE OIL GLAZED POTATOES

Steps:

• Combine potatoes with water, oil, garlic, and salt in a 10-inch nonstick skillet and bring to a simmer.
• Cover skillet and briskly simmer, shaking skillet occasionally, until potatoes are tender and most of water is absorbed, 10 to 12 minutes.
• Serve.

OLIVE-OIL-GLAZED POTATOES

Steps:

• Peel potatoes and halve lengthwise, then cut crosswise into 1/8-inch-thick slices.
• Combine potatoes with water, oil, garlic, and salt in a 10-inch nonstick skillet and bring to a simmer. Cover skillet and briskly simmer, shaking skillet occasionally, until potatoes are tender and most of water is absorbed, 10 to 12 minutes.

BALSAMIC-GLAZED POTATOES

Steps:

• Preheat oven to 425 degrees. In an 8-inch square baking dish, combine potatoes, broth, vinegar, garlic, and thyme; season with salt and pepper. Bake until potatoes are tender and liquid is reduced to a glaze, about 1 1/4 hours, tossing twice.

OLIVE OIL MASHED POTATOES WITH PANCETTA

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes., Meanwhile, in a large skillet, cook pancetta in 1 tablespoon oil over medium heat until crisp. Add garlic; cook for 1 minute longer. Remove from the heat., Drain potatoes and transfer to a large bowl. Mash potatoes with remaining oil. Stir in the parsley, pancetta mixture, salt and pepper.