Pan Browned Potatoes With Red Pepper And Whole Garlic Recipes

BROWNED BUTTER RED POTATOES

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; return to pot., Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until light golden brown, stirring constantly. Stir in garlic; cook 30 seconds longer or until butter is golden brown. Add to potatoes; sprinkle with salt and pepper. Toss gently to combine.

SKILLET POTATOES WITH RED PEPPER AND WHOLE GARLIC CLOVES

Steps:

• In a large cast-iron or other heavy skillet, heat oil over medium-low heat. Add garlic cloves; cook, uncovered, until almost tender, 10 minutes, stirring occasionally., Increase heat to medium. Stir in potatoes, salt and pepper. Cook, uncovered, 15 minutes, stirring occasionally. Add red pepper; cook and stir until potatoes are tender, about 10 minutes.

GARLIC HERB SKILLET POTATOES

Steps:

• Melt the butter and heat the olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet in a single layer. Cook without stirring for 5 minutes, or until the potatoes have begun to brown on the bottom.
• Sprinkle potato slices with rosemary, thyme, oregano, parsley, and paprika. Turn the potatoes, and continue cooking 5 minutes, or until tender. Turn off the heat, and sprinkle the garlic and cayenne over the potatoes. Lightly toss for about 1 minute, until the garlic has softened.

PAN-BROWNED POTATOES WITH RED PEPPER AND WHOLE GARLIC

Steps:

• Heat oil in large nonstick skillet over medium-low heat. Add garlic; sauté until pale golden, 10 minutes.
• Increase heat to medium. Add potatoes; cook until pale golden, stirring every 5 minutes, about 15 minutes. Stir in bell pepper.
• Cook until potatoes are tender and golden, stirring every 5 minutes, about 15 minutes.
• Season with salt and pepper.
• Transfer to bowl.

PAN-BROWNED POTATOES WITH RED PEPPER AND WHOLE GARLIC

Steps:

• Heat oil in large nonstick skillet over medium-low heat. Add garlic; sauté until pale golden, 10 minutes. Increase heat to medium. Add potatoes; cook until pale golden, stirring every 5 minutes, about 15 minutes. Stir in bell pepper. Cook until potatoes are tender and golden, stirring every 5 minutes, about 15 minutes. Season with salt and pepper. Transfer to bowl.

MOM'S BROWN POTATOES

Steps:

• Heat the oil in a deep fryer or large, heavy saucepan to 350 degrees F (175 degrees C).
• Deep fry the potatoes until golden brown. As you remove the potatoes from the oil, sprinkle them generously with garlic salt and parsley.

ROASTED POTATO, GARLIC, AND RED PEPPER SALAD

Steps:

• Preheat oven to 450° F.
• Wrap garlic cloves together in foil. Halve potatoes and cut bell peppers into 1/2-inch pieces. In a large bowl toss potatoes, bell peppers, and 3 tablespoons oil with salt and pepper to taste. Arrange potatoes and bell peppers in one layer in 2 large shallow baking pans and roast in middle and lower thirds of oven (simultaneously, roast wrapped garlic on either rack), stirring occasionally and switching position of pans halfway through roasting time, until potatoes are tender and golden brown, about 35 minutes.
• In a bowl immediately toss potatoes and peppers with 2 tablespoons vinegar and cool. Remove garlic from foil and squeeze pulp into a small bowl. With a fork mash garlic with remaining 1/2 tablespoon oil and tablespoon vinegar and toss together with potatoes and peppers and salt and pepper to taste. Just before serving, add basil. Serve potato salad at room temperature.