Roasted New Potatoes With Garlic Recipes

GARLIC ROASTED POTATOES

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.

ROASTED NEW POTATOES

Steps:

• In a large resealable plastic bag, combine all ingredients; shake to coat. Pour into an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 450° for 35 minutes or until potatoes are tender.

CROCK POT ROASTED NEW POTATOES WITH GARLIC AND HERBS

Steps:

• Yukon Gold, baby new red or white potatoes work well for this recipe.
• Scrub the potatoes and drain them.
• Put them in the slow cooker with the garlic. Drizzle with the olive oil and sprinkle with the rosemary, salt, and thyme.
• With a spoon or your hands, toss the potatoes and garlic to coat them lightly witht the oil and herbs.
• Spread out the potatoes as evenly as possible in the crock.
• Cover and cook on High until the potatoes are tender withen pierced with a sharp knife, 2 1/2 to 3 1/2 hours.
• Serve immediately.

NEW POTATOES WITH ROASTED GARLIC VINAIGRETTE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl; add potatoes and garlic and toss to coat. Pour potatoes into a roasting pan.
• Roast potatoes in preheated oven for 35 minutes, stir, and continue roasting until tender, about 35 minutes more. Cool potatoes and garlic at room temperature for 10 minutes.
• Squeeze garlic cloves into a bowl to extract pulp and discard skins.
• Mash garlic with chives, vinegar, mustard, 1 1/2 tablespoons oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir. Add roasted potatoes and toss to coat.

ROASTED GARLIC-HERB NEW POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Fill a large pot with salted water and bring to a boil; add potatoes and garlic and bring back to a boil.
• Reduce heat and cook for 10 minutes; drain well.
• Arrange the potatoes and garlic on a baking pan and toss with the olive oil (have the potatoes cut side down so they brown nicely).
• Sprinkle with the thyme, salt, and pepper.
• Place in the preheated oven and bake for 20-25 minutes or until the potatoes are tender and cooked through.
• Place on a serving platter or dish and garnish with parsley,.

ROASTED NEW POTATOES WITH GARLIC AND TAMARIND

Steps:

• Heat oven to 425 degrees and place a rack in the top third of the oven.
• Scrub the potatoes under running water to remove any grit or dirt. Slice the potatoes in half lengthwise and place them in a medium saucepan. Fill the saucepan with enough water to cover them by 1 inch. Stir in 1 teaspoon salt and bring the water to a boil over medium-high heat. Boil for another 6 minutes until easily pierced with a sharp knife but still firm.
• Drain the water and place the potatoes in a large mixing bowl. Season with salt. Drizzle the oil and sprinkle the cumin over the potatoes, and toss to coat well. In a roasting pan or baking sheet lined with aluminum foil, spread the potatoes out, cut-side up. Roast on the upper rack of the oven, flipping halfway through roasting, until they turn golden brown and crispy, about 35 minutes.
• As the potatoes cook, mix the butter and garlic in a small bowl. Two or three minutes before the potatoes are done, pour the butter-garlic mixture over the potatoes and turn off the oven. Return the pan to the oven to cook in the residual heat for 2 to 3 minutes, being careful not to let the garlic burn. Remove the pan from the oven, and transfer the potatoes to a serving bowl.
• In a small bowl, mix the tamarind paste, date syrup and lime juice. When ready to serve, pour the mixture over the potatoes and toss to coat well. Top with the shallots, scallions, cilantro and green chile, if using. Serve warm.

GARLIC ROASTED POTATOES

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 NEW POTATOES WITH HERBS AND GARLIC

Steps:

• First of all sort through the potatoes and cut any larger ones in half so they are all as evenly sized as possible. Then place them in a large bowl along with the garlic and chopped herbs and a good seasoning of freshly milled black pepper. Next add the oil and vinegar and toss everything around to get all the potatoes evenly coated. Now cover the bowl with a cloth and leave on one side until the potatoes have soaked up all the flavours - about 1½ - 2 hours. To roast the potatoes, pre-heat the oven to its highest setting, spread the potatoes out on a large, solid roasting tray, season well with crushed Maldon salt and roast on the highest shelf for 20-25 minutes. Test them with a skewer - they should be crisp on the outside and soft and tender within. Serve straight away.

ROASTED NEW POTATOES WITH GARLIC

Steps:

• Preheat oven to 375 degrees F.
• Half the potatoes lengthwise and cut them into 1-inch-wide wedges. In a medium bowl, toss the potatoes with the butter and 1 teaspoon of salt. Spread the potatoes out on a roasting pan large enough to hold them in a single layer. (Arrange the potatoes cut-side down, to ensure crisply browned edges.)
• Roast the potatoes until golden brown, about 45 minute. Add the garlic and stir to coat the potatoes evenly. Continue to roast until the potatoes and garlic are evenly browned, about 15 minutes more. (Take care that the garlic doesn't burn.) Remove from the oven and mix with the parsley. Season with salt and pepper to taste. Serve.

OVEN-ROASTED POTATOES WITH GARLIC AND ROSEMARY

Steps:

• Begin by measuring the oil into the roasting tin, then pop it into the oven to heat through. Wash the potatoes but don't scrape the skins off, then cut them into cubes of roughly ½ inch (1 cm). Place them in a clean tea cloth and dry them as thoroughly as you can, then transfer them to a large plate. Remove the tin from the oven, place it over direct heat - the oil needs to be very hot - then carefully slide the potatoes straight into the hot oil. Turn them around to get a good coating of oil, sprinkling in the garlic and rosemary as you go. Return the tin to the oven and roast for 30-40 minutes or until the potatoes are golden brown and crisp. Season with salt and pepper before serving.