Parchmentpotatoes Recipes

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GARLIC ROASTED POTATOES



Garlic Roasted Potatoes image

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

3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley

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.

PARMESAN POTATOES



Parmesan Potatoes image

This is our family's favorite potato dish.

Provided by MARCI ROGERS

Categories     Side Dish     Potato Side Dish Recipes

Time 1h50m

Yield 9

Number Of Ingredients 5

½ cup grated Parmesan cheese
½ cup all-purpose flour
salt and pepper to taste
10 potatoes, peeled and cubed
½ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a bag combine Parmesan cheese, flour, salt and pepper; mix well. Place potatoes in bag and shake to coat.
  • Pour butter into a 9x13 inch baking dish. Stir in potatoes.
  • Bake in preheated oven for 1 1/2 hours, stirring occasionally.

Nutrition Facts : Calories 282.7 calories, Carbohydrate 38.7 g, Cholesterol 32 mg, Fat 12 g, Fiber 2.5 g, Protein 6 g, SaturatedFat 7.5 g, Sodium 528.5 mg, Sugar 2.7 g

PARSLEY POTATOES



Parsley Potatoes image

These potatoes are so good and are great with rib eye steaks.

Provided by Hallie Guilfoyle

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 6

Number Of Ingredients 7

1 ½ pounds new red potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh parsley
½ teaspoon ground black pepper

Steps:

  • Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
  • Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
  • Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
  • Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.

Nutrition Facts : Calories 134.2 calories, Carbohydrate 23.5 g, Cholesterol 0.4 mg, Fat 2.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 272.5 mg, Sugar 1.9 g

ROASTED GARLIC PARMESAN POTATOES RECIPE BY TASTY



Roasted Garlic Parmesan Potatoes Recipe by Tasty image

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

3 russet potatoes, sliced
4 tablespoons olive oil
salt, to taste
pepper, to taste
2 teaspoons garlic powder
2 teaspoons italian seasoning
1 teaspoon paprika
½ cup parmesan cheese, shredded
fresh parsley, chopped

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

NEW POTATOES BAKED IN PARCHMENT



New Potatoes Baked in Parchment image

For an herb-infused delight, try cooking new potatoes in parchment. It's easier than it sounds. You pile a couple of pounds of potatoes onto a large round of baking parchment along with garlic, herbs and olive oil. Fold the parchment into a parcel and consign it to the oven for 45 minutes. When you open the package, steam-roasted new potatoes beckon. Indulge.

Provided by David Tanis

Categories     weekday, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

2 pounds small new potatoes, each 1 1/2 to 2 inches in diameter
1/4 cup olive oil
Salt
pepper
1 rosemary sprig
A few thyme sprigs
A few sage sprigs
1 head of garlic, cloves separated but not peeled
3 tablespoons chopped flat-leaf parsley

Steps:

  • Heat the oven to 400 degrees. Wash the potatoes in warm water to remove dirt or sand, then drain and blot. Put them in large mixing bowl. Add the olive oil, a generous amount of salt and pepper, the rosemary, thyme, sage and garlic cloves, and mix to coat.
  • Arrange potatoes on an 18-inch round of baking parchment. Fold the parchment over to make a half moon, then fold and crimp the rounded edge to make a package, tucking in the end. It is O.K. if the package is not completely airtight. Place it on a baking sheet and bake for 45 minutes. Parchment will puff and brown as the potatoes roast within.
  • Remove potatoes from oven and let rest 10 minutes. Open the package and sprinkle with parsley. Serve directly from the parchment, with a large spoon for the delicious oily juices.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 12 grams, Carbohydrate 46 grams, Fat 14 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 606 milligrams, Sugar 2 grams

PARMENTIER POTATOES



Parmentier Potatoes image

Parmentier Potatoes are cubed pieces of potatoes that are roasted with garlic and herbs until golden and crunchy. Best served with other French recipes.

Provided by Michelle Minnaar

Categories     Side Dish

Time 55m

Number Of Ingredients 6

1kg (2lbs) potatoes, peeled and cut into 2.5cm (2in) cubes
45ml (3 tbsp) vegetable or sunflower oil
4 garlic cloves, peeled and crushed
15ml (1 tbsp) fresh thyme leaves, washed and finely chopped
15ml (1 tbsp) fresh rosemary, washed and finely chopped
salt and pepper, to taste

Steps:

  • Preheat the oven to 200°C / fan 180°C / 400°F / gas mark 6.
  • Place the oil in a large roasting tin and place in the oven.
  • Parboil the potatoes in a large pot of salted water over a high heat for 5 minutes. Do not overcook!
  • They should still have a slight crunch to them.
  • Drain them in a colander and let them completely dry.
  • Remove the roasting tin from the oven and carefully place the potato cubes in a single layer.
  • Turn them around a bit for all surfaces to get covered in oil.
  • Roast in the oven for 20 minutes, then stir in the garlic and fresh herbs.
  • Return to the oven for another 15 minutes or until the potatoes are golden and crispy.
  • Season to taste and serve immediately. Parmentier Potatoes work as a side dish for most western meals. Enjoy!

Nutrition Facts : ServingSize A side dish size, Calories 272 calories, Sugar 2.9 g, Sodium 41 mg, Fat 10.8 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 41 g, Fiber 6.5 g, Protein 4.5 g, Cholesterol 0 mg

PARMENTIER POTATOES



Parmentier potatoes image

Serve parmentier potatoes instead of chips or roasties for a more elegant side. This is a classic dish flavoured with rosemary and garlic, and it's easy to make

Provided by Anna Glover

Categories     Side dish

Time 1h

Yield Serves 4 as a side

Number Of Ingredients 4

1kg floury potatoes, peeled and cut into 2cm cubes
4 garlic cloves, bashed
2 rosemary sprigs, needles picked and finely chopped
4 tbsp vegetable oil

Steps:

  • Tip the potatoes into a large pan of cold water and season with a large pinch of salt. Bring to the boil over a high heat, then immediately drain and leave to steam-dry for a few minutes in a colander.
  • Heat the oven to 220C/200C fan/gas 7. Tip the potatoes onto a large baking tray along with the garlic cloves, rosemary and oil. Season well, then mix everything thoroughly so each potato cube is coated in the oil. Shake the tray gently to spread the potatoes out into a rough single layer. Roast for 30-35 mins, turning halfway through, until the potatoes are golden and crisp on the outside and tender when pierced with a fork. Serve with roast lamb, fish or as an alternative to chips or roast potatoes.

Nutrition Facts : Calories 279 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium

PARSLEY POTATOES



Parsley Potatoes image

The fresh flavor of parsley is perfect with hot buttered potatoes-it adds a little extra zip. I used this recipe when I did all the cooking at our restaurant, and customers loved it.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6-8 servings.

Number Of Ingredients 4

2 pounds potatoes, peeled and cut into 2-inch pieces
1/2 cup butter, melted
1/4 cup minced fresh parsley
Salt and pepper to taste

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Combine butter and parsley; pour over the potatoes and toss to coat. Season with salt and pepper.

Nutrition Facts :

PARCHMENT POTATOES



Parchment Potatoes image

Make and share this Parchment Potatoes recipe from Food.com.

Provided by lisar

Categories     Potato

Time 55m

Yield 1 serving(s)

Number Of Ingredients 7

1 12 inch square aluminum foil or 1 parchment paper
3 -4 small red potatoes
1 tablespoon grated parmesan cheese or 1 tablespoon romano cheese
2 -3 sprigs fresh rosemary (or a little dried)
2 cloves garlic (or 2 tsp.)
2 small thinly sliced onions, wedges
1 tablespoon olive oil

Steps:

  • In the center of the square, place the cheese, rosemary, garlic and onion.
  • Place the potatoes on top, cutting them in half if necessary.
  • Pour the oil over.
  • Take 2 opposite points of the foil, fold over the potatoes tightly.
  • Do the same with the other two opposite sides, making a compact"envelope" shape.
  • Place seam side down on a baking sheet; bake at 350F for 45 minutes.
  • To serve, place seam side down on each plate; with scissors or sharp knife, cut a large X in the center.
  • Peel back the points, making like flower petals, and serve.

EASY POTATOES WITH PARSLEY



Easy Potatoes with Parsley image

Serve these easdy potatoes with Parsley alongside our Beef Bourguignon.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 4

4 pounds small new potatoes
Coarse salt and ground pepper
4 tablespoons (1/2 stick) butter, room temperature
1/4 cup chopped parsley

Steps:

  • With a vegetable peeler, peel a stripe around each potato. Place potatoes in a medium saucepan; cover with 1 inch salted water. Bring to a boil, reduce heat; simmer until potatoes can be easily pierced with the tip of a sharp knife, 10 to 20 minutes.
  • Drain well; return to pot. Toss with butter and parsley; season generously with salt and pepper. Serve immediately.

Nutrition Facts : Calories 210 g, Fat 6 g, Fiber 5 g, Protein 4 g

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