GARLIC ROAST POTATOES
Crispy roasties are essential to any Sunday dinner. Everyone's favourite side can only be improved by roasting in goose fat, with garlic and herbs
Provided by Mark Sargeant
Categories Side dish
Time 1h50m
Number Of Ingredients 4
Steps:
- Peel the potatoes, leaving the smaller ones whole and cutting the larger ones so that they are all roughly the same size. Put them in a large pan of cold salted water, bring to the boil and simmer gently for about 15 mins until cooked through. Tip gently into a colander and leave to drain and cool - there's no need to shake. When they stop steaming, put them on a tray in a single layer and place in the fridge, uncovered, until ready to roast. Can be done up to two days ahead.
- Once you have put the loin in to start roasting, spoon the goose fat into a flameproof roasting tin and heat on the hob for a few mins. Turn the heat off and, one at a time, turn each potato in the fat so they are completely coated. Make sure they are in a single layer and not touching. Once the oven has been turned down to 180C/160C fan/gas 4, put the potatoes in the oven with the pork and cook for 40 mins undisturbed.
- Remove from the oven and, again, turn each potato. Return to the oven for 20 mins, then remove and repeat the turning process. The pork should have come out of the oven by now, so turn the oven up to 220C/200C fan/gas 7 and cook the potatoes for a final 20 mins. Add the rosemary and garlic 5 mins before the end. Once cooked, the potatoes should be deep golden and crunchy on the outside and fluffy in the middle. Sprinkle with sea salt and serve.
Nutrition Facts : Calories 347 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
ROSEMARY & GARLIC ROAST POTATOES WITH CHIPOLATAS
Give your roasties a little style and originality with rosemary, garlic and chipolatas
Provided by Good Food team
Categories Side dish
Time 1h30m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/ gas 6. Put the potatoes in a pan of cold water, bring to the boil and simmer for 5 mins. Meanwhile, put the butter and oil into a large, shallow roasting tray and heat in the oven. Drain the potatoes in a colander, giving them a good shake to fluff the edges up a little. Toss in the hot oil in the tray and roast for 20 mins.
- Add the garlic, rosemary and chipolatas to the tray, toss well together and roast for a further 50 mins until the potatoes are crunchy and golden brown and the sausages are cooked through.
Nutrition Facts : Calories 344 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.63 milligram of sodium
GARLIC POTATO FANS
This is beautiful--and very tasty! You can either make this in the microwave or bake. Directions for both are included.
Provided by kzbhansen
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine garlic, oregano, parsley, rosemary, oil, salt and pepper in a small bowl.
- Slice potatoes in 1/4 inch slices almost all the way through the potato like you would for garlic bread.
- Spread a small amount of the garlic mixture inside each cut.
- Wrap in heavy duty plastic wrap and microwave on high 12-16 minutes.
- Arrange on a serving dish, press down lightly to fan out the slices.
- Alternate to microwave method of cooking --
- You can spread a light coating of olive oil over the potato and sprinkle with Kosher salt, place directly on rack in stove and bake for 45-60 minutes.
- Arrange on serving dish, press down lightly to fan out the slices.
Nutrition Facts : Calories 232.8, Fat 7, SaturatedFat 1, Sodium 160.3, Carbohydrate 39.2, Fiber 5.1, Sugar 1.7, Protein 4.7
CRISPY CUBED ROASTIES WITH GARLIC & THYME
Cut your potatoes smaller so that there's no need to par-boil to achieve perfectly crispy garlic and thyme flavoured spuds, with fluffy centres
Provided by Jenny White
Categories Side dish
Time 1h45m
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 4. Peel the potatoes and cut them into cubes. Put the garlic, thyme and oil in a large roasting tin, and put it in the oven for 5 mins.
- Tip the potatoes into the roasting tin, quickly turn them to coat in the oil, then spread them out in a single layer. Season well and roast for 1-11/2 hrs, turning occasionally during cooking, until golden and crispy.
Nutrition Facts : Calories 238 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
GARLIC ROASTED POTATOES RECIPE
I love easy side dishes that taste amazing! These potatoes would be great with just about any meal and will only take you a few minutes to make.
Provided by Elyse Ellis
Categories Side Dish
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Cut potatoes into cubes and place in a large bowl. Add olive oil, salt, pepper, garlic and Italian seasoning and toss until evenly coated.
- Cover a baking sheet with foil and spray with nonstick cooking spray. Spread potatoes out in one even layer on prepared baking sheet.
- Roast in the oven for 45 minutes to an hour, or until potatoes are browned and crisp.
Nutrition Facts : Calories 186 kcal, Carbohydrate 29 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 467 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
ROAST NEW POTATOES & RADISHES
Celebrate summer with this sharing salad of baby potatoes, radishes, toasted pumpkin seeds, spring onions, yogurt dressing and a scattering of chilli flakes
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Side dish
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes in a saucepan of water, bring to the boil and cook for 8 mins. Drain and leave to steam dry.
- Put the potatoes in one roasting tin and the radishes into another. Divide the oil between them, along with the mustard seeds and chilli flakes. Season and give everything a good mix. Put in the oven and roast for 25 mins, then take out the radishes and roast the potatoes for an extra 10 mins until crisp. Meanwhile, toast the pumpkin seeds in a dry frying pan.
- Spread the yogurt onto a sharing platter. Pile on the potatoes and radishes, then scatter over the spring onions, pumpkin seeds and a few more chilli flakes, if you like.
Nutrition Facts : Calories 243 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
LEMON, GARLIC & BAY ROAST POTATOES
Take your roast potatoes to new levels of deliciousness with lemon, garlic and bay. They make the perfect side dish to a Sunday roast or Christmas dinner
Provided by Good Food team
Categories Side dish
Time 1h15m
Number Of Ingredients 5
Steps:
- Peel and halve or quarter the potatoes, if large, so they're all the same size. Put in a large pan and cover with cold water and a pinch of salt. Add one half of the garlic bulb. Bring to a simmer and cook for 10 mins until a knife goes easily through the potatoes, then drain well, reserving the garlic. Leave the potatoes to steam-dry in the pan for 10 mins. Heat the oven to 220C/200C fan/gas 7.
- Pour the oil into a large baking tray or two smaller ones - it should cover the base of the tray, so add a little more if you need to. Heat in the oven for 10 mins until really hot. Carefully transfer the spuds to the oil, leaving lots of room between each one (otherwise they will steam, rather than roast) and coat in the oil, taking care not to splash yourself. Season, then add both halves of the garlic, blanched and not, and nestle the bay leaves underneath the spuds.
- Roast for 40-45 mins, turning halfway through and coating in more oil, until golden and crunchy. Season with more salt and pepper, and zest the lemon directly over the potatoes so the essential oils spritz over the spuds. Serve with the roasted garlic in its shell.
Nutrition Facts : Calories 258 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium
RIKS ROAST GARLIC POTATO FANS (UK)
The only way I can describe these spuds (UK slang for potatoes)......is simply orgasmic (am I allowed to say that in America)? Hope you enjoy !
Provided by Rik Robertson
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Peel potatoes and rinse in cold water.
- Cut potatoes across width, approx 3/4 of the way through (be sure not to cut ALL the way through).
- The potatos should be cut at approx 0.5cm or 1/4 inch intervals (once roasted, this will create the crispy fanned effect).
- Soak in cold water for approx 15 minutes.
- Preheat oven to 220 celsius (425 faranheit) or gas mark 7.
- Drain well and pat dry with kitchen paper.
- Peel garlic and slice thinly.
- Heat oil in a large roasting tin.
- Place potatoes in a single layer in the roasting tin (cut side uppermost) and spoon a little hot fat over each.
- Roast for 25-30 minutes then remove from oven.
- Spoon over more hot oil and scatter over the sliced garlic.
- Season to taste.
- Bake for a further 20-25 minutes until crisp and golden.
Nutrition Facts : Calories 246.9, Fat 13.2, SaturatedFat 1.7, Sodium 10.3, Carbohydrate 29.8, Fiber 3.7, Sugar 1.3, Protein 3.5
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GARLIC AND HERB ROAST POTATOES | SAINSBURY`S MAGAZINE
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5/5 (550)Category SidesServings 8Total Time 1 hr 55 mins
- Put the potatoes in a saucepan of salted boiling water and return to the boil. Once they're bubbling, cook for 7 minutes; tip into a colander. Shake for a few seconds, so the outsides go fluffy, and leave to steam dry.
- Meanwhile, heat the oven to 200°C, fan 180°C, gas 6. Put a large roasting tin in the oven; add enough fat to cover the bottom. When it's smoking hot, scatter with the garlic, rosemary and thyme; add the potatoes in a single layer, leaving a bit of space between. Turn them in the fat, then sprinkle with sea salt flakes. Cook for 25 minutes, turning once.
- Turn the oven temperature up to 220°C, fan 200°C, gas 7. Roast for a further 25-30 minutes, turning if necessary, until crisp. Sprinkle with salt; serve.
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