Accordion Potatoes With Rosemary And Garlic Food

ROSEMARY ROASTED POTATOES

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, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve.

ROSEMARY-GARLIC HASSELBACK POTATOES

Steps:

• Heat oven to 375°F. In large bowl, stir together butter, oil, chopped rosemary, garlic, salt and pepper.
• Add potato slices to butter mixture; toss to thoroughly coat slices. Pick up potatoes by the handful, and place slices 1 on top of another, forming a small stack. Place potato stack on its side in ungreased 8-inch square (2-quart) baking dish. Continue making small stacks with remaining potatoes and arranging them side-by-side in dish to form 3 rows of tightly packed stacked slices. Scrape bowl for any remaining butter mixture, and spread over potatoes.
• Bake 1 hour. Sprinkle with Parmesan cheese. Bake 15 to 20 minutes longer or until potatoes are fork-tender and golden brown on top. Garnish with sprigs of fresh rosemary. Let stand 10 minutes before serving.

ACCORDION POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Smash a clove of garlic and place it in a small saucepan with the butter. Melt over medium-low heat.
• Using a sharp knife, make crosswise cuts in each potato about 1/8 inch apart, stopping about 1/4 inch from the bottom. Brush each potato generously with the garlic butter and sprinkle with salt and pepper.
• Bake the potatoes for 30 minutes, then take them out and re-brush with the remaining butter. Bake for another 15 minutes, then (using tongs because they will be hot) stuff the potatoes with the cheese in between the slices. Sprinkle the remaining cheese on top of the potatoes and cook until the cheese has melted. Top with the sour cream, bacon and chives.

ACCORDION POTATOES WITH GARLIC

Steps:

• 1. Scrub potatoes but do not peel. Cut a small slice off the bottom (lengthwise) of each potato so it will stand and won't roll.
• 2. With a sharp knife, carefully slice the potato all the way across in thin slices, being careful not to cut all the way through the bottom. Fan the potato out with your fingers without breaking it.
• 3. Insert one slice of the garlic cloves between every second or third potato slice.
• 4. Break the butter up into very small pieces and scatter across the tops of potatoes. Season the potatoes with salt and pepper and drizzle with the olive oil.
• 5. Bake in a preheated 425-degree oven for about 40 minutes or until done. In the last five minutes of baking time, sprinkle about 1 ounce of cheese over each potato and add the green onion, if desired.

GARLIC & ROSEMARY BABY POTATOES

Steps:

• Wash but do not peel potatoes. Half or quarter the larger baby potatoes and cook potatoes until tender.
• Drain potatoes and spray with olive oil. Note if you do not use a sprayer to coat potatoes you will need more olive oil to cover them.
• Toss coated potatoes with garlic and rosemary.

GARLIC AND ROSEMARY ROASTED POTATOES

Steps:

• Wash and scrub potatoes.
• Cut potatoes in half.
• Grease a baking sheet.
• Preheat the oven to 400°F.
• Place potatoes in a bowl or zip lock bag.
• Add the olive oil and coat potatoes thoroughly.
• Sprinkle potatoes with garlic, rosemary, and salt and pepper and stir or shake to mix well.
• Turn out onto baking sheet.
• Bake uncovered for 20 to 35 minutes, until lightly browned and crispy, stirring occasionally.

GARLIC ROAST POTATOES

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.

CRISPY HASSELBACK POTATOES WITH ROSEMARY AND GARLIC

Steps:

• Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Smash the garlic cloves and peel off the skin. Then pour the bacon grease or oil on the baking sheet and lay the garlic cloves, and rosemary on the sheet pan as well.
• Hold the end of one potato. Use a sharp knife to cut across the potato to create 1/16- to 1/8-inch sections. Do not cut through the potato, but cut two-thirds the way down, leaving at least a 1/2 inch solid base at the bottom. Repeat with the remaining potatoes.
• Place the potatoes on the baking sheet and roll them around to cover them with fat. Set them cut-side-up. Then sprinkle each potato generously with salt and pepper.
• Roast in the oven for 30 minutes. Then use tongs to gently squeeze the base of each potato to open up the folds. Use a pastry brush to brush the herb-infused pan oils over the top of each potato and in between the folds. Discard the garlic cloves if they are blackened.
• Roast in the oven for another 30 minutes, until the largest potato is fork tender. Serve warm.