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.
ANN'S ROASTED POTATO SALAD
Steps:
- Preheat oven to 375 degrees F.
- Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs. Add potatoes and toss. Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool. When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup. Add enough oil to the drippings to measure 6 tablespoons of oil. Whisk the vinegar and mustard in a small bowl. Gradually add the oil and then mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at room temperature. Serve.
ROASTED POTATO, GARLIC, AND RED PEPPER SALAD
Categories Salad Garlic Potato Side Roast Basil Bell Pepper Potluck Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450° F.
- Wrap garlic cloves together in foil. Halve potatoes and cut bell peppers into 1/2-inch pieces. In a large bowl toss potatoes, bell peppers, and 3 tablespoons oil with salt and pepper to taste. Arrange potatoes and bell peppers in one layer in 2 large shallow baking pans and roast in middle and lower thirds of oven (simultaneously, roast wrapped garlic on either rack), stirring occasionally and switching position of pans halfway through roasting time, until potatoes are tender and golden brown, about 35 minutes.
- In a bowl immediately toss potatoes and peppers with 2 tablespoons vinegar and cool. Remove garlic from foil and squeeze pulp into a small bowl. With a fork mash garlic with remaining 1/2 tablespoon oil and tablespoon vinegar and toss together with potatoes and peppers and salt and pepper to taste. Just before serving, add basil. Serve potato salad at room temperature.
GARLIC AND BACON ROASTED POTATO SALAD
This past weekend I went on a camping trip and my assignment was to bring the potato salad. I wanted it to be absolutely perfect so I started messing around with recipes the week before and threw out a few batches before I came up with this. The roasted potatoes enhance the flavor of the garlic and bacon and makes this a great tasting combination. This is best made at least a day ahead so that the bacon flavor can really combine and penetrate the potatoes. Everyone absolutely loved it and I hope you do to.
Provided by invictus
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees.
- Mix the oil, garlic cloves, salt, pepper in a large bowl.
- Add potatoes a few handfuls at a time tossing to coat with each addition.
- Spread out onto a baking sheet that has been sprayed with pan coat and bake for 45 minutes, sitrring every 15 minutes. Take out of the oven and let cool on the baking sheet.
- Meanwhile in a small bowl with a wire whisk or fork combine the mayonaisse, white wine vinegar, dijon mustard, and parsley flakes if using.
- In the larger bowl add the cooled potato cubes, bacon, celery, and red onion. Add the dressing and toss the potatoes to coat. Check to make sure there is enough salt and pepper and adjust to your tastes.
- Best if refrigerated overnight.
Nutrition Facts : Calories 494, Fat 26.2, SaturatedFat 5.2, Cholesterol 19.2, Sodium 680.9, Carbohydrate 58.5, Fiber 6.6, Sugar 4.6, Protein 8.3
GARLIC ROASTED POTATO SALAD
Easy and different potato salad. Great with BBQ. It's a modification of a recipe from my aunt. She adds pickle relish and red onions to hers. I add parsley and scallions instead. It's up to you.
Provided by rouxdog
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In a bowl, toss potatoes, garlic, and olive oil together to coat.
- Place potatoes in a single layer on a baking sheet.
- Sprinkle with salt and pepper to taste.
- Place in 350 degree oven for 15-20 minutes, or until tender, allow to cool for 10 minutes.
- Combine mayonnaise, Creole mustard, lemon juice, parsley, and scallions.
- Add to potatoes.
- Add salt or pepper to taste.
- Serve cold or room temperature.
GARLIC AIOLI POTATO SALAD
Homemade garlic aioli gives this otherwise classic potato salad a pungent kick. If you don't want to add the hard-cooked eggs, use another 1/2 pound of potatoes instead. This is best served at least an hour or so after making to allow the flavors to mellow. Or make it the day before and store it in the refrigerator; bring it to room temperature before serving. If you can find garlic chives, there's no better place for them than here.
Provided by Melissa Clark
Categories lunch, salads and dressings, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place 2 eggs in a small pot with water to cover. Bring to a boil over high heat; immediately remove from heat and cover for 8 minutes. Transfer eggs to a bowl of ice water to cool. Peel and dice small.
- Meanwhile, combine grated garlic, salt and lemon juice in a blender, and pulse a few times to combine. Pulse in egg yolk. With motor running, slowly drizzle in olive oil until completely incorporated and mayonnaise is thick. Scrape into a bowl and fold in sour cream. Fold in celery and red onion.
- Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
- Transfer hot potatoes to a large bowl and toss with diced boiled eggs and 2/3 of the dressing. Let cool to room temperature, or refrigerate until ready to use. Just before serving, toss with some of the remaining dressing to taste (if desired). Season with black pepper and add more salt if necessary. Sprinkle with chives.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 24 grams, Carbohydrate 22 grams, Fat 31 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 161 milligrams, Sugar 2 grams, TransFat 0 grams
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