Roasted Garlic Potato Kugel Recipes
GARLIC ROASTED POTATOES
What could be better than roasted new potatoes with garlic? Yummy!
Provided by It's A New Day
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Arrange potatoes and garlic cloves in a 9x13-inch pan. Drizzle with oil and sprinkle with salt and pepper.
- Bake in the preheated oven until potatoes are tender and garlic cloves are soft, 30 to 40 minutes.
- Remove from the oven. Squeeze garlic cloves to release roasted garlic onto the potatoes; discard garlic skins. Mix potatoes and garlic together.
Nutrition Facts : Calories 168.3 calories, Carbohydrate 24.5 g, Fat 6.9 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 300.1 mg, Sugar 1 g
OLD FASHIONED POTATO KUGEL
I got this recipe from a British grandmother. It is hands-down the best potato kugel my family (and most of my guests) ever tasted. It's fabulous served hot with sour cream. It's also incredible put in a cholent overnight.
Provided by basg101
Categories Side Dish Potato Side Dish Recipes
Time 2h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
- Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
- Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.
Nutrition Facts : Calories 118.9 calories, Carbohydrate 16.5 g, Cholesterol 38.8 mg, Fat 4.7 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 214.1 mg, Sugar 1.2 g
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.
ROASTED GARLIC PARMESAN POTATOES RECIPE BY TASTY
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
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
ROASTED GARLIC POTATOES
A good friend provided the food for the one-of-a-kind Western-style wedding Jerry and I planned. These potatoes are scrumptious and easy to fix since there's no need to peel them.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 30 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large greased roasting pan. Combine the butter, garlic, salt, pepper and paprika. Drizzle over potatoes; toss to coat. , Bake, uncovered, at 375° for 30-35 minutes or until tender, stirring several times. Sprinkle with parsley.
Nutrition Facts : Calories 167 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 238mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
ROASTED GARLIC POTATO KUGEL
Make and share this Roasted Garlic Potato Kugel recipe from Food.com.
Provided by _Pixie_
Categories Lunch/Snacks
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- To roast the garlic, cut a thin slice off of the top of the garlic and drizzle with a bit of olive oil.
- Wrap the garlic in tin foil and bake in a 350F oven for 20-25 minutes.
- Remove and cool.
- Remove the cloves from the skin and mash well.
- Preheat oven to 375 degrees F.
- Grate the potatoes, onions, carrot and zucchini together (use a food processor if you have one, careful with the fingers if you don't).
- Place in colander and drain well squeezing out the excess moisture.
- In a large bowl, whisk eggs and mix in salt, black pepper, melted margarine, mashed garlic and matzo meal.
- Add the green onions, and drained potato mixture and combine well.
- Add the oil to a 9" x 13" greased baking dish and heat in the oven throughly.
- Spread the potato mixture in the pan (it should sizzle).
- Sprinkle top evenly with paprika.
- Bake for 50-60 minutes until nicely browned and crispy on top.
Nutrition Facts : Calories 268.1, Fat 10, SaturatedFat 1.9, Cholesterol 52.9, Sodium 319.6, Carbohydrate 39.5, Fiber 4.5, Sugar 2.8, Protein 6.5
MY FAVORITE BASIC POTATO KUGEL (BAKED)
My perfect recipe that I perfected after much trial and error. Makes less than the typical 9x13" kugel, so it's perfect for smaller families. It will serve 8 if you cut it into medium slices, or less if people are going to have more than one piece...which they are very likely to want! I bake it for Shabbos for my husband, daughter, and myself, and we divide it for 2 meals, plus a little bit extra to "sample" before Shabbos. Makes a tasty kugel that is soft on the inside with a nice dark crispy crust on the outside. Use a food processor for best results. Very easy.
Provided by CookPrincess
Categories Low Protein
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 500 F, 475 if using a.
- Crack eggs into small bowl and mix well with salt and white pepper. Pour into food processor bowl.
- Pour oil into a 9" round baking pan (disposable is fine). Place pan in oven.
- Working very quickly to prevent potatoes from browning (and oil from burning), peel, wash, and grate potatoes on high speed using a grating blade, not a shredding, pureeing, or blending blade. (This is typically a blade that has both very tiny and larger holes in it and makes the potatoes into a "mush" that is not smooth but has very tiny bits of potato, though not big lumps or long stringy shreds.).
- Remove pan with oil from oven, and pour oil into potato mixture. Mix well with rubber scaper to scrape down sides of bowl.
- Spray pan with nonstick cooking spray, pour in batter, and bake for 45-60 min or until top is dark and crusty with a deep brown color.
- Note: For a really white kugel, I recommend you refrigerate the potatoes for several hours or overnight. The colder they are, the longer it takes for them to turn brown, which would give your kugel a darker color. I put the potatoes in the fridge as soon as I buy them, and if I don't take them out until every other step is done and I'm ready to peel and grate them immediately, I get a lovely-looking kugel that is almost snow white!
Nutrition Facts : Calories 140.2, Fat 8.1, SaturatedFat 1.3, Cholesterol 52.9, Sodium 167.6, Carbohydrate 14.1, Fiber 1.8, Sugar 0.7, Protein 3.2
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