Yield 5 servings Number Of Ingredients 10 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!
Time 25m Yield 4 Number Of Ingredients 11 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.
Time 30m Yield 8 servings. Number Of Ingredients 9 Steps:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain well. , In a large skillet, melt butter. Add the parsley, chives, tarragon and garlic; cook and stir over low heat for 1-2 minutes. Add the potatoes, bacon, salt and pepper; toss to coat. Cook until heated through, about 5 minutes.
Time 40m Yield 8 to 12 servings Number Of Ingredients 4 Steps:
Combine ingredients, roast in 400 degree F oven for about 30 minutes.
Time 1h15m Yield 4 servings Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees F. Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil. Place on a baking sheet and sprinkle generously with salt and pepper. Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream. Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.
Time 40m Yield 6 Number Of Ingredients 7 Steps:
Preheat the oven to 475 degrees F (245 degrees C). Toss potatoes, oil, garlic, thyme, rosemary, salt, and pepper together in a bowl; place on a rimmed baking sheet. Roast in the preheated oven until tender, 30 to 35 minutes.
Time 1h5m Yield 14 Number Of Ingredients 9 Steps:
Place potatoes in 4-quart saucepan; add enough water to cover potatoes. Add 1 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered 20 to 30 minutes or until tender; drain. Mash with potato masher or electric mixer on low speed. While potatoes are cooking, melt butter in 1-quart saucepan over medium-low heat. Cook garlic in butter 3 to 4 minutes, stirring frequently and being careful not to brown butter, until garlic is very soft. Stir in milk and herbs. Cook until thoroughly heated. Add milk mixture to mashed potatoes; beat until smooth and creamy. Season with salt and pepper to taste.
Yield 10 servings Number Of Ingredients 12 Steps:
2-3 hours before roasting, prepare the lamb. Use a small, sharp knife to make 15 to 20 incisions, each about 2 inches (5 cm) deep, through the fat cap on top of the meat. Thinly slice 3 cloves of garlic and use your fingers to press the slices into the incisions. In a blender, combine the remaining 9 garlic cloves, the olive oil, mustard, lemon juice, rosemary leaves, thyme leaves, salt, and pepper. Blend until a paste forms. Spread the paste evenly all over the lamb. Let marinate at room temperature for 2 to 3 hours. Preheat the oven to 425°F (220°C). Place the lamb on a roasting rack in a roasting pan and pour the wine into the bottom of the pan. Roast for 15 minutes. Remove the pan from the oven and reduce the heat to 325°F (160°C). Arrange the potatoes, cut side down, in the roasting pan and place the lamb on the rack on top. Roast for 2 hours, tossing the potatoes and basting the lamb with the roasting liquid halfway through. Transfer the potatoes to a platter, baste the lamb again with the remaining pan juices, and return the lamb to the oven. Continue to roast, basting often, until an instant-read thermometer inserted into thickest part of the leg reaches 130°F (for medium-rare), 45 minutes to 2 hours more, depending on thickness. (As a general rule, the lamb should roast 20 minutes per pound for medium-rare). Transfer the lamb to a platter and set aside to rest for 20 minutes. While the lamb rests, return the potatoes to the roasting pan, season with flaky salt, and warm in the oven until just heated through, about 20 minutes. Return the potatoes to the serving platter. Carve the lamb into ½-inch (1 cm) thick slices and arrange on the platter with the potatoes, garnished with rosemary and thyme sprigs. Serve with whole grain mustard alongside. Enjoy!
More about “herbed garlic potatoes recipes”
Time 20m Yield 4 servings. Number Of Ingredients 11 Steps:
In a large skillet over medium heat, cook potatoes in butter and oil for 6-8 minutes or until browned. Add the remaining ingredients; cook and stir for 2-3 minutes or until well coated.
