Sauteed Potatoes With Garlic Recipes

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SAUTEED POTATOES WITH GARLIC



Sauteed Potatoes With Garlic image

Provided by Pierre Franey

Categories     side dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

4 potatoes, about 1 1/2 pounds
Salt to taste, if desired
2 tablespoons corn, peanut or vegetable oil
1 tablespoon butter
1 teaspoon finely minced garlic
2 tablespoons finely chopped parsley

Steps:

  • Put the potatoes in a kettle and add cold water to cover and salt to taste. Bring to a boil and cook about 20 minutes, or until the potatoes are tender. Drain.
  • Peel the potatoes and cut them crosswise into slices a quarter of an inch thick.
  • Heat the oil in a skillet; when it is quite hot, add the potato slices and garlic. Cook, shaking the skillet and stirring gently to redistribute the slices so that they brown evenly, for 10 minutes or until all the slices are browned on both sides.
  • Add the butter and parsley and toss to blend.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 426 milligrams, Sugar 1 gram, TransFat 0 grams

SAUTEED POTATOES WITH GARLIC



Sauteed Potatoes With Garlic image

Provided by Pierre Franey

Categories     side dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

14 new red, waxy potatoes, about 1 1/2 pounds
Salt to taste if desired
2 tablespoons olive oil
Freshly ground pepper to taste
2 tablespoons butter
2 tablespoons finely chopped shallots
1 teaspoon finely minced garlic
2 tablespoons finely chopped parsley

Steps:

  • Rinse potatoes, put in a saucepan. Add cold water to cover and salt.
  • Bring to a boil and cook until potatoes are tender, about 20 minutes. Drain thoroughly. Cool.
  • Cut potatoes into 1/4-inch-thick slices. There should be about 4 1/2 to 5 cups.
  • Heat the oil in a nonstick skillet and when it is quite hot add potatoes, salt and pepper. Let potatoes cook until they start to brown on one side, about 4 minutes. Shake the skillet to toss and redistribute the potatoes. Add butter. Shake and toss potatoes as they continue to cook.
  • When potatoes have cooked for 4 minutes longer, sprinkle with shallots, garlic and parsley. Toss and stir gently to blend. Serve immediately.

Nutrition Facts : @context http, Calories 696, UnsaturatedFat 8 grams, Carbohydrate 133 grams, Fat 13 grams, Fiber 17 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 1789 milligrams, Sugar 6 grams, TransFat 0 grams

ROASTED POTATOES WITH GARLIC



Roasted Potatoes with Garlic image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 7

2 pounds small potatoes: Red Bliss, small whites, Yukon Gold, Yellow Finns, or Fingerling potatoes
1/4 cup olive oil
3 tablespoons unsalted butter
3 cloves garlic, peeled and finely minced
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh flatleaf parsley
Salt and freshly ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees.
  • Leaving their skins on, scrub the potatoes with a brush to remove any dirt or blemishes. Dry the potatoes with paper towels or a cloth. Leave whole, cut in half or in quarters, depending on the size of the potatoes. Pour the olive oil into a roasting pan or large cast iron skillet and heat in a 350 degree oven for ten minutes before adding the potatoes. Roast the potatoes for 45 minutes, until crisp. Shake the pan several times during cooking, so that the potatoes roll around to brown evenly. Remove from the oven. Drain the potatoes on paper towels or a cloth to absorb the excess oil, then place in a serving dish.
  • In a saute pan, melt the butter, add the garlic, and saute until light goldenbrown. Add the chopped herbs to the garlic butter, stir together quickly, and remove from the heat. Pour the garlic herb butter over the potatoes, season with salt and pepper, and serve.

DICED POTATOES SAUTEED WITH GARLIC AND PARSLEY



Diced Potatoes Sauteed with Garlic and Parsley image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

3 pounds waxy potatoes
2 cloves garlic, minced
1/4 cup minced parsley
4 to 6 tablespoons canola oil
4 tablespoons butter
Salt
Freshly ground pepper

Steps:

  • Using a chefs knife, trim the unpeeled potatoes into rectangular blocks. Cut each into 1/4-inch thick slices. Stack 2 or more slices together and cut them into 1/4-inch julienne strips. Cut these strips into 1/4-inch dice and place in a saucepan, covered with cold water, until ready to cook. Place the potatoes in cold water, bring to boil, then immediately take off the heat and drain. Allow the potatoes to air dry. The potatoes may be held at this point for several hours without blackening.
  • Meanwhile prepare the persillade by mixing together the garlic and the parsley. If the potatoes aren't thoroughly dry, blot them with towels. Heat the oil in a very large skillet (ideally large enough to hold them in a single layer) over medium heat. Add the potatoes and cook, tossing occasionally, until they brown lightly, 6 to 8 minutes. Drain and discard the oil if you wish. Add the butter and continue sauteeing for another 5 minutes or longer to brown and crisp the potatoes completely. (the potatoes can be prepared to this point and held partially covered 1 hour before serving; if completely covered, they may develop off-taste and get soggy.
  • Just before serving, toss the potatoes with the garlic and parsley over medium heat for about 1 minute. Season with salt and pepper. Serve immediately.

ROASTED POTATOES WITH GARLIC



Roasted Potatoes with Garlic image

Provided by Food Network

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 7

2 pounds small potatoes: Red Bliss, small whites, Yukon Gold, Yellow Finns, or Fingerling potatoes
1/4 cup olive oil
3 tablespoons unsalted butter
3 cloves garlic, peeled and finely minced
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground black pepper to taste

Steps:

  • Pre-heat oven to 350 degrees. Leaving their skins on, scrub the potatoes with a brush to remove any dirt or blemishes. Dry the potatoes with paper towels or a cloth. Leave whole, cut in half or in quarters, depending on the size of the potatoes. Pour the olive oil into a roasting pan or large cast iron skillet and heat in a 350 degree oven for ten minutes before adding the potatoes. Roast the potatoes for 45 minutes, until crisp. Shake the pan several times during cooking, so that the potatoes roll around to brown evenly. Remove from the oven. Drain the potatoes on paper towels or a cloth to absorb the excess oil, then place in a serving dish. In a saute pan, melt the butter, add the garlic, and saute until light golden-brown. Add the chopped herbs to the garlic butter, stir together quickly, and remove from the heat. Pour the garlic-herb butter over the potatoes, season with salt and pepper, and serve.;

SAUTEED GARLIC POTATOES



Sauteed Garlic Potatoes image

Garlic cloves are sauteed whole with the potatoes. Then they are removed, mashed with lemon juice and added back to the pan. Be sure to use a nonstick skillet.

Provided by Lorac

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs boiling potatoes, peeled and cut into 1 inch pieces
3 tablespoons olive oil
6 cloves garlic, unpeeled
1 tablespoon lemon juice
salt & freshly ground black pepper
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley

Steps:

  • Heat oil in a large non stick frying pan.
  • Add potatoes and saute over medium heat until golden brown, about 10 minutes.
  • Add garlic cloves, cover, reduce heat to low, stirring occasionally until potatoes are tender, about 15-20 minutes.
  • Remove garlic, peel, place in a small bowl and crush.
  • Stir in lemon juice, add to potatoes, season with salt and pepper and cook until heated through.
  • Spoon into a serving dish and top with chives and parsley.

ROASTED GARLIC POTATOES



Roasted Garlic Potatoes image

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

9 pounds small red potatoes, cut into 1-1/2-inch wedges
1-1/4 cups butter, melted
6 garlic cloves, minced
1 tablespoon seasoned salt
1 tablespoon pepper
1 tablespoon paprika
1/3 cup minced fresh parsley

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.

GARLIC HERB SKILLET POTATOES



Garlic Herb Skillet Potatoes image

Serve as a side dish for company or family. Sophisticated enough for an event, but easy enough for a weeknight dinner.

Provided by Beeaditude

Categories     Side Dish     Potato Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 11

1 tablespoon butter
1 tablespoon olive oil
4 russet potatoes, peeled and thinly sliced
1 teaspoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 tablespoon chopped fresh flat-leaf parsley
¼ teaspoon paprika
salt and pepper to taste
1 ½ tablespoons minced garlic
⅛ teaspoon cayenne pepper

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.

Nutrition Facts : Calories 230.3 calories, Carbohydrate 39.9 g, Cholesterol 7.6 mg, Fat 6.5 g, Fiber 3 g, Protein 4.9 g, SaturatedFat 2.3 g, Sodium 32.4 mg, Sugar 1.4 g

SAUTEED POTATOES



Sauteed Potatoes image

Provided by Pierre Franey

Categories     side dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

8 white potatoes, about 2 1/2 pounds, peeled
4 tablespoons corn, peanut or vegetable oil
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons butter
1 tablespoon finely minced garlic
1/2 cup finely chopped parsley

Steps:

  • Cut each potato into 1/8-inch-thick slices. There should be about 8 cups.
  • Heat 2 tablespoons of the oil in a heavy skillet and add half the potatoes slices. Sprinkle with salt and pepper. Cook, shaking the skillet and stirring gently so that the slices cook evenly without breaking. Line a mixing bowl with a sieve. When the slices are nicely browned on both sides, after about 7 minutes, scoop them out and put them in the colander.
  • Add the remaining oil to the skillet and add the remaining potato slices. Cook as before, until browned, about 7 minutes. Remove the potatoes to the colander. Pour off the oil from the skillet.
  • Heat the butter in a skillet and add the potatoes. Cook, shaking the skillet and tossing or turning the potatoes gently, about 2 minutes. Sprinkle with garlic and toss and stir to distribute the garlic. Sprinkle with parsley and stir gently to blend.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 13 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 489 milligrams, Sugar 2 grams, TransFat 0 grams

SAUTEED POTATOES IN LEMON & GARLIC



Sauteed Potatoes in Lemon & Garlic image

From The Popular Potato, Best Recipes (1989). I wanted to try something different with my fave vegetable. I ate it on its own, but I can see this along-side fish or chicken! I used smaller potatoes and cut them in wedges instead of using slices.

Provided by Steph_40135

Categories     Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 large potatoes, peeled
3 tablespoons oil
4 tablespoons butter or 4 tablespoons margarine
1 lemon, grated rind of
1 lemon, juice of
3 tablespoons chopped fresh parsley
3 garlic cloves, crushed

Steps:

  • Cut potatoes into thin slices, less than 1/4 inch.
  • Cook in boiling water for 4 minutes; drain carefully and pat dry with paper towels.
  • Heat oil and 3 Tbsp butter in a heavy-based frying pan.
  • Add enough potatoes to cover the bottom of pan and cook, shaking pan so potatoes do not stick; continue until all potatoes are browned (if necessary, add more butter and oil).
  • Combine remaining butter, lemon rind, and juice, parsley and garlic in a pan.
  • Heat until butter turns a pale brown.
  • Add potatoes and toss until potatoes are well coated.

SAUTEED POTATOES WITH ONIONS AND GARLIC



Sauteed Potatoes With Onions and Garlic image

Provided by Pierre Franey

Categories     easy, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds small red-skinned potatoes
Salt to taste
2 tablespoons vegetable oil
1/2 cup thinly sliced onion
1 tablespoon butter
1 teaspoon finely chopped garlic
Freshly ground pepper to taste
2 tablespoons finely chopped parsley

Steps:

  • Place potatoes, unpeeled, in a saucepan with water to cover and salt.
  • Cook potatoes until tender, about 20 minutes. Drain and let cool. When cool enough to handle, peel them. Cut potatoes into 1/4-inch slices.
  • Heat oil in a nonstick skillet large enough to hold potatoes in one layer. When oil is quite hot, add potatoes. Cook over high heat, shaking skillet and stirring gently, until lightly browned. Turn potatoes with a spatula. Cook for a few minutes more until light brown.
  • Drain excess fat from skillet and add onion. Cook a few minutes until onion is lightly browned. Add butter, garlic, salt and pepper. Toss and blend well. Sprinkle with parsley and serve immediately.

Nutrition Facts : @context http, Calories 227, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 461 milligrams, Sugar 2 grams, TransFat 0 grams

GARLIC POTATOES



Garlic Potatoes image

Yummy and easy to make garlic potatoes will make them come back for seconds.

Provided by yummymummy86

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 30m

Yield 6

Number Of Ingredients 5

1 ½ pounds red potatoes, cut into large chunks
1 clove garlic, halved lengthwise
½ cup milk
1 teaspoon salt
1 tablespoon chopped fresh parsley

Steps:

  • Place the potatoes and garlic into a large pot, and just cover with salted water. Bring to a boil; reduce heat to low, and cover. Simmer until very tender, about 20 minutes. Drain. Allow to steam dry for a minute or two.
  • Return the potatoes to the pot. Pour in milk, and season with salt; mash until smooth. Stir in the parsley.

Nutrition Facts : Calories 90.7 calories, Carbohydrate 19.2 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 2 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 403.2 mg, Sugar 2.1 g

GARLICKY POTATOES



Garlicky Potatoes image

Potatoes are boiled in chicken broth and mashed with garlic, cream, sour cream, chives and butter.

Provided by sal

Categories     Side Dish     Potato Side Dish Recipes

Time 25m

Yield 8

Number Of Ingredients 8

2 quarts chicken broth
5 pounds potatoes, peeled and quartered
5 cloves garlic, chopped
1 cup heavy cream
½ cup sour cream
3 tablespoons chopped fresh chives
½ teaspoon salt
¼ cup melted butter

Steps:

  • Bring chicken broth to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain, reserving broth.
  • Stir in garlic, cream and 1 to 2 tablespoons broth; mash until creamy. Blend in sour cream, chives, salt and butter. Heat through and serve.

Nutrition Facts : Calories 407 calories, Carbohydrate 53.2 g, Cholesterol 62.3 mg, Fat 20 g, Fiber 5.2 g, Protein 5.6 g, SaturatedFat 12.4 g, Sodium 820.9 mg, Sugar 2.3 g

GARLIC AND PARSLEY SEASONED POTATOES



Garlic and Parsley Seasoned Potatoes image

Garlic and parsley seasoned potatoes.

Provided by Allissa Cogswell

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h

Yield 8

Number Of Ingredients 6

3 pounds small red potatoes
¼ cup olive oil
2 tablespoons minced fresh garlic
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced fresh parsley

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Cut the potatoes in half or quarters and place in a bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into one layer.
  • Roast in the preheated oven until browned and crisp, 45 minutes to 1 hour. Flip twice with a spatula during cooking in order to ensure even browning.
  • Remove the potatoes from the oven, toss with parsley, adjust seasonings if needed, and serve hot.

Nutrition Facts : Calories 181 calories, Carbohydrate 27.6 g, Fat 7 g, Fiber 3 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 371.1 mg, Sugar 1.7 g

SAUTEED POTATOES WITH GARLIC, THYME AND LEMON



Sauteed Potatoes with Garlic, Thyme and Lemon image

These are a fairly quick and fresh tasting version of steak fries. These are based upon Julia Child's 'Pommes de terre sautees a l'ail'. She also suggests that you can use sage or rosemary in place of the thyme.

Provided by skat5762

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

6 small potatoes
olive oil
5 -6 cloves garlic, sliced
6 cloves garlic, whole,unpeeled
sea salt
fresh ground black pepper, to taste
1 tablespoon freshly chopped thyme
1/2 lemon, juice of

Steps:

  • Peel potatoes and cut into quarters lengthwise.
  • Fill a medium frying pan with about 1/4 inch olive oil and heat to very hot; add sliced garlic until browned and fragrant.
  • Remove garlic with slotted spoon.
  • Oil should be quite hot, but not smoking.
  • Add potatoes and let sit over moderately high heat for about 2 minutes.
  • Toss potatoes, and let sit 2 minutes more (this sears the outside and helps prevent them sticking to the pan).
  • Continue sauteeing, tossing fairly frequently for 7-8 minutes more, until the potatoes are lightly browned all over.
  • Add the unpeeled garlic cloves and toss the potatoes with salt, pepper, and thyme.
  • Cover pan and cook over moderately low heat, tossing occasionally, for 8-10 minutes more, until potatoes are tender.
  • *Ifnot serving immediately, keep warm on asbestos mat or warming device, but do not cover pan or potatoes will loose their freshly cooked taste.
  • *(Just before removing from pan, add freshly squeezed lemon juice, and correct seasoning as neccessary.) At serving time, raise heat and toss the potatoes again for a moment or two.
  • Remove from pan with slotted spoon to paper bag.
  • Serve with whole clove of garlic: each person can crush the clove with their fork and mix into their potatoes.

BUTTERY GARLIC POTATOES



Buttery Garlic Potatoes image

My husband and three boys all love oven-roasted potatoes. But I work full-time, so once I get home and start dinner, I usually don't have time to make them. I whipped up this quick and very tasty microwave garlic potato recipe with red potatoes and seasonings instead, and everyone likes it. -Heidi Iacovetto, Phippsburg, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

6 small red potatoes, quartered
1/4 cup butter, melted
1 teaspoon seasoned salt
1 teaspoon paprika
1 teaspoon dried parsley flakes
1 teaspoon minced garlic

Steps:

  • Place the potatoes in a 2-qt. microwave-safe dish. In a small bowl, combine the butter, seasoned salt, paprika, parsley and garlic; pour over potatoes and toss to coat., Microwave, uncovered, on high for 8-10 minutes or until potatoes are tender, stirring frequently.

Nutrition Facts : Calories 155 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 477mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

GARLIC ROASTED POTATOES



Garlic Roasted Potatoes image

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

1 pound small new potatoes, halved
1 head garlic, cloves separated but not peeled
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper

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

SAUTéED POTATOES



Sautéed Potatoes image

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

Provided by threeovens

Categories     Potato

Time 1h

Yield 6 cups, 8 serving(s)

Number Of Ingredients 6

12 red potatoes
salt & freshly ground black pepper
3 tablespoons vegetable oil
3 tablespoons butter
1 teaspoon garlic clove, minced
3 tablespoons fresh parsley, chopped

Steps:

  • Wash potatoes and place in a saucepan. Cover with water and cook until tender, about 30 minutes. Drain and let cool to touch. Peel potatoes and cut into slices. There should be about 6 cups.
  • Heat oil and 2 tablespoons butter in a large skillet over medium heat. Add potatoes and season with salt and pepper to taste. Cook potatoes, while tossing and shaking pan, about 10 minutes until golden and crusty on both sides. Add remaining tablespoon of butter. Add garlic and parsley.
  • Toss and stir. Serve.

EASILY THE BEST GARLIC HERB ROASTED POTATOES RECIPE BY TASTY



Easily The Best Garlic Herb Roasted Potatoes Recipe by Tasty image

Here's what you need: russet potatoes, baking soda, salt, olive oil, garlic, fresh rosemary, black pepper, salt, pepper, fresh parsley leaf

Provided by Merle O'Neal

Categories     Breakfast

Yield 5 servings

Number Of Ingredients 10

13 russet potatoes, cut into 1-inch (2 1/2 cm) pieces
1 teaspoon baking soda
1 teaspoon salt
¼ cup olive oil
2 tablespoons garlic, minced
2 tablespoons fresh rosemary, or fresh thyme, finely chopped
1 teaspoon black pepper
salt, to taste
pepper, to taste
1 small handful fresh parsley leaf, minced to garnish

Steps:

  • Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir.
  • Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.
  • Combine olive oil, rosemary (or thyme), garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.
  • Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.
  • Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.
  • Preheat oven to 425°F (220°C).
  • Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
  • Transfer to oven and roast, without moving, for 30-35 minutes.
  • Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
  • Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 716 calories, Carbohydrate 143 grams, Fat 11 grams, Fiber 12 grams, Protein 13 grams, Sugar 6 grams

BISTRO POTATOES SAUTEED WITH GARLIC & WALNUT OIL



Bistro Potatoes Sauteed With Garlic & Walnut Oil image

This is a simple yet impressive recipe from Patricia Wells's fabulous cookbook, "Bistro Cooking". This is a very easy dish to throw together while you are preparing the rest of the meal. Pairs very nicely with fish and meat, or, for a lighter meal, a simple salad. If you don't have walnut oil, use very high quality extra-virgin olive oil.

Provided by blucoat

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup walnut oil (60 ml) or 1/4 cup extra virgin olive oil
2 lbs firm smooth-skinned small potatoes (1 kg)
1 pinch freshly grated nutmeg
salt & freshly ground black pepper
4 garlic cloves, finely minced
1 bunch parsley, minced
1 bunch chives, minced

Steps:

  • Peel (or, if the skin is thin, leave the peel on) and thinly slice potatoes. Wrap in a thick towel to absorb any liquid.
  • In a large skillet, heat the oil over medium-high heat until hot but not smoking. Add the potatoes and sauté, shaking the pan from time to time until the potatoes are thoroughly cooked and browned on both sides, about 20 minutes. Season with nutmeg, salt and pepper to taste as the potatoes are being tossed.
  • To serve, sprinkle on the garlic, parsley, and chives, and toss to blend.

Nutrition Facts : Calories 284.9, Fat 13.9, SaturatedFat 1.3, Sodium 15.5, Carbohydrate 36.8, Fiber 5.6, Sugar 2.7, Protein 4.1

BAKED POTATOES WITH ROASTED GARLIC



Baked Potatoes with Roasted Garlic image

Roasted garlic is also good spread on bread and stirred into sauces or vinaigrettes. Make an extra head or two; it will keep, tightly wrapped, in the refrigerator for up to three days.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4

4 whole heads garlic
Extra-virgin olive oil
4 (about 2 1/4 pounds) Idaho baking potatoes
Salt and freshly ground black pepper

Steps:

  • Using a sharp knife, score each head of garlic 1 inch from top, and peel away top inch of skin. Scrub the potatoes well, dry them, and prick each several times with a fork.
  • Heat oven to 425 degrees. Rub heads of garlic lightly with olive oil, and wrap them loosely in aluminum foil. Bake garlic and potatoes until garlic is very soft and potatoes are tender, about 1 hour. Serve each potato with a head of garlic; let guests squeeze roasted garlic from skin, and mix it into baked potato along with salt, pepper, and olive oil as desired.

POTATOES SAUTEED WITH GARLIC



Potatoes Sauteed With Garlic image

Provided by Pierre Franey

Categories     side dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

4 large Idaho potatoes, about 1 1/2 pounds
1/4 cup vegetable oil
1 tablespoon butter
Salt and freshly ground pepper
1/2 teaspoon finely chopped garlic
1 tablespoon finely chopped parsley

Steps:

  • Peel the potatoes and cut them into slices slightly more than 1/2-inch wide. Cut each slice into 1/2-inch strips. Cut the strips into cubes. Rinse in cold water and drain.
  • Heat the oil in a heavy skillet and add the potatoes. Cook, shaking the skillet and turning the potatoes so they cook evenly. Cook over high heat 8 to 10 minutes or until golden. Drain the potatoes in a colander.
  • Return the potatoes to the skillet and add the butter, salt and pepper. Cook about 1 minute, stirring often. Add the garlic and blend. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 250, UnsaturatedFat 13 grams, Carbohydrate 23 grams, Fat 17 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 441 milligrams, Sugar 1 gram, TransFat 0 grams

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From everydaygourmet.tv


GARLIC PARMESAN SCALLOPED POTATOES (VIDEO) - CAFE DELITES
2020-08-22 Lightly grease a 9 x 13-inch baking pan with cooking oil spray; set aside. Melt butter in a medium-sized pan / pot. Add the garlic and sauté until just fragrant (about 1 minute). Whisk in the flour; continue to cook while whisking (or stirring) for at least 2 minutes.
From cafedelites.com


SKILLET POTATOES WITH GARLIC AND HERBS - JESSICA GAVIN
2019-09-18 Instructions. In a medium-sized bowl combine potatoes with 2 tablespoons of olive oil, salt, and pepper. Heat a large 12-inch cast-iron pan or skillet over medium heat. Add 2 tablespoons olive oil, then once hot, add shallots and saute until translucent, 2 minutes. Add garlic and saute until fragrant, 1 minute.
From jessicagavin.com


GARLIC SMASHED POTATOES - DAMN DELICIOUS
2014-02-14 Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes; drain well. Place potatoes onto the prepared baking sheet. Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece.
From damndelicious.net


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


OVEN-ROASTED POTATOES WITH GARLIC AND ROSEMARY | RECIPES - DELIA …
30 min. ute. s - 40 min. ute. s. to cook. Oven-roasted Potatoes with Garlic and Rosemary: In the dish on the right. In keeping with the principle that outdoor eating needs to be gutsy, these little potatoes are just that. They're easy too – they don't need any attention; you just leave them in the oven till you're ready to serve.
From deliaonline.com


GARLIC BUTTER HASSELBACK POTATOES | POTATO SIDE DISH RECIPE
2017-04-07 Melt butter over medium-heat in a large nonstick skillet or pan. Add garlic and cook for 2 to 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic. Brush the prepared garlic butter over the potatoes, making sure to get in between all the slices. Bake for 45 minutes, or until tender and crisp.
From diethood.com


CRISPY SAUTé POTATOES WITH GARLIC - COOKING GORGEOUS
2022-01-15 Add the whole garlic and rosemary to the oil along with the potatoes in a single layer. Avoid overcrowding the pan. Make it in two batches if necessary. If making it in two batches, use half of the oil, one rosemary, and garlic at each time. Cook the cubed potatoes for 7-8 mins, flipping them frequently until they are golden and crispy.
From cookingorgeous.com


EASY SAUTEED POTATOES RECIPE - FUSS FREE FLAVOURS
2021-09-02 Heat the oil and then arrange the par boiled potato slices in one single layer to fry. If necessary use two pans. Leave to cook for a few minutes, and then gently shake the pan to make sure they don't stick. Season with pepper and salt and fry for another 6–8 minutes, until your fried potatoes are golden and crispy.
From fussfreeflavours.com


FRIED GARLIC POTATOES RECIPE - THE SPRUCE EATS
2022-05-31 Cook, stirring occasionally, for 15 to 20 minutes, or until the potatoes are fork-tender. The Spruce / Julia Hartbeck. Remove the garlic cloves. Carefully peel the skins off. Press, or crush the cloves with the back of a knife and then mince very finely. Alternatively, use a mortar and pestle to make a garlic paste.
From thespruceeats.com


RECIPE: FRENCH SAUTéED POTATOES WITH PARSLEY, SHALLOTS & GARLIC
2015-02-25 In a very large frying pan, heat the rapeseed oil until it is smoking. Add the potatoes, and season well with salt and pepper. Toss the potatoes every few minutes until they are golden and crispy. Depending on your pan and the heat of your cooker, this should take about 20 minutes. Add the butter, shallot and garlic and toss well, cooking for ...
From rachelphipps.com


CRISPY GARLIC & HERB POTATOES | THE ULTIMATE ROASTED POTATOES …
2021-12-22 Fill a stock pot half ways with cold water, season generously with sea salt and heat it with a high heat. Cut 12 fingerling potatoes (washed) in half lengthwise. Once the water comes to a boil, add the potatoes into the stock pot and par boil them for 5 to 6 minutes, then drain the potatoes into a colander and let them air dry.
From spainonafork.com


GARLIC PARMESAN ROASTED POTATOES - DAMN DELICIOUS
2014-07-23 Directions: Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, garlic, thyme, oregano, basil and Parmesan; season with salt and pepper, to …
From damndelicious.net


CRISPY GARLIC ROASTED POTATOES - CAFE DELITES
2020-12-25 Lightly spray a baking sheet or tray with cooking oil spray. Arrange potatoes on sheet in a single layer. Drizzle with the oil and season with salt, pepper and garlic. Toss so potatoes are evenly seasoned. Roast in the oven for 45-55 minutes while flipping occasionally, until crisp and golden. Remove the potatoes from the oven and season with a ...
From cafedelites.com


GARLIC ROASTED POTATOES - MOM ON TIMEOUT
2018-11-14 Preheat the oven to 400F. Scrub the potatoes clean and pat dry with a towel. Cut the potatoes in half (or quarters, depending on the size of the potato) and place on a small, rimmed baking sheet. Drizzle the olive oil on top of the potatoes, add garlic, and season with salt and pepper. (Hint: Use a garlic press to mince garlic.)
From momontimeout.com


POTATOES SAUTE IN GARLIC AND CILANTRO – BATATA MA3 KIZBRA
2012-03-07 Slice the potatoes into small cubes of about 3/4 inch with a thickness of about 1/2 inch. Fry them in oil until they are golden/crispy (or alternatively bake them in the oven until they're crispy). Salt them lightly. Meanwhile rinse the cilantro leaves then discard the stems, and chop the leaves very finely. Lay the leaves on a paper towel for ...
From mamaslebanesekitchen.com


SAUTéED POTATOES AND ONIONS, THYME FOR COOKING EASY SIDE DISH.
Instructions: Chop onion and mince garlic. Sauté onion in oil in nonstick skillet over medium heat until just transparent. Add garlic and sauté a minute longer. Meanwhile, slice the potatoes - the long way, first in half, then in half again. Now slice (the short way) about 1/4 inch thick.
From thymeforcooking.com


SAUTéED POTATOES WITH PARSLEY & GARLIC | FOOD OVER 50
4 large russet potatoes 1/2 inch cube, skin on. 4 garlic cloves. 1 bunch flat leaf parsley. 2 Tbsp olive oil. freshly ground black pepper. 1 pinch salt. Instructions. Wash, dry and dice the potatoes into half-inch cubes, skin on. In a roomy, non-stick pan over medium to medium-low heat, sauté the potatoes with olive oil for approx. 30 minutes ...
From foodover50.com


OVEN-SAUTEED POTATOES WITH RED ONION, GARLIC AND ROSEMARY
Pre-heat the oven to gas mark 8, 230°C. Put the frozen potato slices in a bowl and toss them around in 1 teaspoon of the olive oil, then spread them out in a single layer on a baking sheet and pop them in the oven for 10 minutes. Meanwhile, toss the onion, garlic and rosemary in the other teaspoon of oil in the same bowl, then after the 10 ...
From deliaonline.com


SAUTéED GARLIC POTATOES RECIPE - BBC FOOD
Method. Heat the olive oil in a frying pan, add the potato cubes and sauté for five minutes. Add the garlic and thyme, season well with salt and freshly ground black pepper and sauté until ...
From bbc.co.uk


GERMAN STYLE POTATO SALAD - GRUMPY'S HONEYBUNCH
2022-06-02 Stir in the garlic into the sautéed onions and cook for 2 minutes longer, until the onions begin to soften. Add the granulated sugar, vinegar, water and water. Cook and stir for 1 minute until dressing begins to thicken. Place hot potatoes in a large serving bowl and toss with the warm bacon dressing.
From grumpyshoneybunch.com


ROASTED POTATOES WITH GARLIC SAUCE - JO COOKS
2020-10-03 Preheat oven: To 400 F degrees. Form the sauce: Put the garlic and salt in a mortar and pestle and crush the garlic until it becomes a paste. Add the oil, parsley and water to the garlic and mix well. Set aside. Prepare the potatoes: Cut up the potatoes into wedges or cubes.
From jocooks.com


EASY CHEESY GARLIC SCALLOPED POTATOES RECIPE - DINNER, THEN DESSERT
2020-10-08 Instructions. Preheat the oven to 375 degrees. Lay the potatoes one on top of each other in rows with the minced garlic. In a pot, add the butter on medium heat until melted, then add the flour, pepper, salt and Parmesan cheese, whisking well for 30-45 seconds.
From dinnerthendessert.com


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