Roastedgarlicfingerlingpotatoeswithatouchofbacon Recipes

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.

Steps:

• Preheat oven to 500 degrees F and place a baking sheet inside to heat.
• Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.

Steps:

• Preheat oven to 425°F.
• Place all ingredients in a roasting pan.
• Place in oven for 15 minutes.
• Toss all ingredients and roast for 15 more minutes. Roast till fork tender and crisp!

Steps:

• Preheat oven to 350 degrees F.
• In a casserole dish, mix together potatoes, oil, parsley, garlic ,salt, pepper. Roast for 20 minutes or until the potatoes are tender.

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!

Steps:

• Heat oven to 450°. Grease a large shallow baking dish with olive oil or spray with olive oil spray.
• Scrub potatoes and cut large ones in half. In a large bowl, combine the garlic, olive oil, lemon juice, thyme, pepper, and Cajun seasoning, if using.
• Toss potatoes with the garlic and oil mixture.
• Arrange the coated potatoes in a single layer in the prepared pan.
• Bake for 25 to 30 minutes, or until potatoes are tender. (Mine required longer--about 35 minutes.).

Steps:

• Preheat oven to 425 degrees.
• Rinse potatoes until skins are clean, then dry them.
• Toss with olive oil and salt and pepper.
• Place in roasting pan and roast, uncovered, until a fork goes easily into one of the largest potatoes.

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.

Steps:

• Place the potatoes in a large pot of salted water and bring to a boil over high heat. Boil for 5-7 minutes, then drain in a colander.
• Preheat the oven to 400˚F (200˚C).
• Thoroughly dry the par-boiled potatoes with a paper towel.
• On a cutting board, quarter the potatoes.
• Place the potatoes in a large bowl, drizzle with olive oil, and season with salt, pepper, and rosemary, stirring until well-coated.
• Transfer the potatoes to a parchment-lined baking sheet and spread in an even layer.
• Roast for 35-45 minutes, until crispy.
• Enjoy!

Steps:

• Heat oven to 425 degrees. Wrap garlic in foil, or place in garlic roaster, and roast until garlic is turning golden and head is soft, about 1 hour. Let stand until cool enough to handle. Slice off tip of head, just enough to expose cloves; press out garlic, using back of knife to help. Discard garlic skin; transfer garlic to small bowl. Add 1 1/2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Smash together with back of teaspoon to create thick paste.
• Raise oven to 475 degrees. Slice each potato into three or four one-inch-thick pieces. Spread a generous amount of paste between each slice; reassemble potato, pressing on chunks so potato sticks together. Set potato on a piece of foil, drizzle with 2 teaspoons oil, and salt and pepper to taste. Wrap potato tightly in foil; repeat process with other potatoes. Bake potatoes on baking sheet until they are soft and have a caramelized roasted-garlic crust on the bottom, about 1 hour and 10 minutes. Serve on bed of fresh thyme.

Steps:

• Preheat the oven to 325 degrees F. Place a stick of butter in a non-stick baking pan (a 13x9 pan works well). Place the pan on the center rack of the oven until the butter is melted. Remove from the oven and add the garlic powder. Mix well. Add the drained potatoes and roll to grease the potatoes completely with the garlic butter. Sprinkle with salt and pepper. Roast for about 25-30 minutes or until tops are a light golden brown ... then remove from the oven and roll them over so the bottom of the potatoes are now on top. Return the pan to the oven and roast for another 25-30 minutes or until they're golden brown and the outsides are a bit crusty. Remove from the oven and remove the potatoes with a slotted spoon so you don't have much butter on them.