BEST ROAST POTATOES
Simple as roast potatoes are, there's a handful of tiny, but important, details - picked up throughout my cooking career - that when combined give you this ultimate recipe, which I believe creates the perfect roast potato. What a luxury.
Provided by Jamie Oliver
Time 2h
Yield 10 as a side
Number Of Ingredients 5
Steps:
- GET AHEAD
- 1. Peel the potatoes, keeping them whole, and ideally all about the same size (8cm). Parboil them in a pan of boiling salted water for 15 minutes - this will ensure that the insides become really fluffy.
- 2. Drain in a colander and leave to steam dry for 2 minutes - this will help the fat to stick to the potatoes. Give the colander a few light shakes to chuff up the edges of the potatoes, giving you maximum surface area for a crispy exterior as they roast.
- 3. Place the goose fat or butter and 1 tablespoon of oil in your largest roasting tray. Tip in the potatoes, add a good pinch of sea salt and black pepper, then toss to coat, and spread out in one fairly snug, even layer but with small gaps between them.
- 4. Cover and pop in the fridge overnight.ON THE DAY
- 1. Preheat the oven to 180°C/350°F/gas 4.
- 2. Squash the garlic bulbs, then lightly crush each unpeeled clove and add to the tray - this gives you sweet, caramelised garlic and adds a gentle perfume to the potatoes.
- 3. Roast for 1 hour, or until the potatoes are crisp and golden all over.
- 4. Remove the tray from the oven. We're nearly there, but we've got one last application of love and care, which is the game-changer. Gently half-squash each potato with a fish slice or masher so they kind of push into each other and fill the tray.
- 5. Pick the sage leaves and - importantly - toss with a little oil (this will transmit the flavour and make them deliciously crisp). Sprinkle the sage over the potatoes and roast for a further 20 to 25 minutes, or until golden and amazing. Heaven - you could even serve these on their own in a restaurant, they're so good.
Nutrition Facts : Calories 217 calories, Fat 7.6 g fat, SaturatedFat 2 g saturated fat, Protein 4.2 g protein, Carbohydrate 35.4 g carbohydrate, Sugar 2.8 g sugar, Sodium 0.2 g salt, Fiber 4.2 g fibre
SUNNY'S MOMMY'S SAGE POTATOES
Provided by Sunny Anderson
Categories side-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Coat the bottom and sides of an 8-by-8-inch baking dish with the butter; set aside.
- In a saucepot on medium heat, add the heavy cream, sage, garlic and a pinch of salt. Bring to a low simmer and cook until the cream becomes fragrant with the scent of sage, about 10 minutes.
- Layer the potatoes in the prepared dish. Add each slice by overlapping the previous slice by a bit and continue this pattern in a row or create a spiral. Once the first layer is done, sprinkle with a pinch of salt and cayenne pepper. Repeat the next layers by doing the same. Once the layers are complete, strain out the sage leaves and garlic from the heavy cream and pour the cream over the dish. Allow the cream to settle into the dish, picking it up a little bit off the counter, then dropping it to tap the air out. Then, sprinkle with the cheese. Cover the dish with aluminum foil.
- Lower the oven temperature to 350 degrees F. Bake the potatoes for 45 minutes; remove the cover and bake until the cheese is golden, about 15 more minutes.
CRISPY GARLIC-SAGE POTATOES
Steps:
- Put a baking sheet on the bottom oven rack and preheat to 375 degrees F. Peel 4 pounds Yukon gold potatoes and cut into wedges. Toss with 1/2 cup olive oil, 6 chopped sage leaves, 2 sprigs sage, 2 teaspoons kosher salt and 1/2 teaspoon pepper. Spread on the hot baking sheet and roast 30 minutes. Stir, then add 8 smashed garlic cloves; continue roasting until golden, about 30 minutes. Increase the temperature to 400 degrees F and cook until crisp, 15 more minutes. Season with salt.
ROASTED POTATOES WITH SAGE AND GARLIC
Make and share this Roasted Potatoes With Sage and Garlic recipe from Food.com.
Provided by Malarkey Test
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F and place a large, heavy skillet or roasting pan in the oven to heat.
- Place the potatoes in a large saucepan and cover with cold salted water. Put on high heat to boil. Once boiling, lower heat and simmer for 5 minutes.
- Drain the potatoes well, and place on paper towels. put the flour on a plate. When the potatoes are dry, roll them in the flour to coat.
- Remove the hot skillet from the oven and add the oil and potatoes. Roast, shaking the pan occasionally until the potatoes are golden brown all over, about 30 minutes.
- Remove from the oven and add the garlic, sage and butter. Return to the oven for one minute.
- Season generously with salt and pepper and serve.
Nutrition Facts : Calories 230.4, Fat 8.3, SaturatedFat 2.5, Cholesterol 7.6, Sodium 28.4, Carbohydrate 35.7, Fiber 4.4, Sugar 2, Protein 4.2
GARLIC ROASTED POTATOES | HOW TO MAKE THE BEST CRISPY ROAST POTATOES
Garlic roasted potatoes are crisp on the outside, fluffy and creamy on the inside, super easy to prepare, making it a perfect side dish for any meal.I had some fresh dill leaves. Feel free to add any fresh herbs (cilantro, parsley, oregano, rosemary or thyme) or dried herbs and seasoning of your choice.You will find instructions to make the crispiest roasted potatoes in 4 ways - oven, air fryer, pan roast, instant pot. Choose any way you like. I personally love oven-roasted potatoes and I feel the best crispy roasted potatoes are obtained when cooked in an oven.
Provided by Kushi
Categories Appetizer Dinner Finger Food Lunch Side Dish
Time 55m
Number Of Ingredients 6
Steps:
- Nicely wash the potatoes. Peel them if desired, and cut them into cubes.
- Now boil the potatoes in water till they are cooked and drain them. To speed up the process, you can even microwave the potatoes for 5 minutes. Boiling gives the extra crispy crust to the potatoes.
- While the potatoes are boiling, in a bowl add dill leaves, oil, garlic powder, garlic cloves, salt to taste, and mix well.
- Once the potatoes are boiled and drained, nicely toss them with the garlic-herb mixture and let this stand for 10 minutes so that the hot potatoes absorb the flavors from garlic, herb, and oil.
- Preheat the oven to 425 degrees F. Line the baking sheet with parchment paper or use a nonstick baking pan. Use cooking spray to grease the surface if needed. Place this in the oven while preheating so that the pan gets extremely hot and potatoes will not stick.
- Add the potatoes in a single layer in the preheated baking pan.
- Bake this for 30 minutes or until crisp and golden brown turning halfway at 15 minutes so that both sides get that crispy golden brown texture.
- Spray the air fryer basket once at the beginning with any cooking spray of your choice.
- Place the boiled and seasoned potatoes in the air fryer basket and bake at 400 degrees F. Stir and cook until the exterior becomes crisp and golden brown about 18 to 20 minutes. Toss them halfway through (around 10 min mark) and shake to ensure even cooking.
- Grease pan with oil. Once the pan or grill is hot, add the boiled or microwaved and seasoned potatoes in a single layer within the pan. Cover with lid and cook on a medium flame for 8 minutes.
- Once it becomes golden brown, flip and cook on the other side for an additional 6 to 8 minutes. You may drizzle oil if needed. For the best result cook this on medium to medium-low flame.
- Here the exact time may vary depending on the pan you use and the intensity of the flame.
- Add 1 cup of water along with the chopped potatoes to your instant pot.
- Secure the lid and pressure cook on HIGH for 12 to 13 minutes and quick release.
- Drain the water and immediately toss pressure-cooked potatoes with the garlic herb mixture. Let this sit for 10 to 15 minutes. This will allow the potatoes to absorb the flavors.
- Set the instant pot to SAUTE mode.
- Drizzle 1 or 2 tsp of oil if needed. Once hot, add the seasoned and cooked potatoes and leave it undisturbed for 3 to 5 minutes. Once the bottom becomes golden brown, carefully flip using a spoon or tongs and cook on the other side till it's browned and crisp. You may drizzle oil during this cooking process if needed.
Nutrition Facts : Calories 225 kcal, Carbohydrate 32 g, Protein 4 g, Fat 10 g, SaturatedFat 1 g, Sodium 399 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
SAGE AND GARLIC MASHED POTATOES
Categories Garlic Potato Side Yogurt Fall Sage Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- In a small saucepan simmer garlic in oil until golden. Stir in sage and remove pan from heat. Let mixture stand 15 minutes and drain oil through a fine sieve into a small bowl, discarding solids.
- Make fried sage leaves:
- In a small skillet heat 1/8 inch oil over moderately high heat until hot but not smoking and fry sage leaves, 1 at a time, about 3 seconds, until crisp, transferring with a slotted spoon to paper towels to drain. Sprinkle sage leaves with coarse salt.
- Peel potatoes and quarter. In a large saucepan cover potatoes by 1 inch with salted cold water and simmer until tender, about 20 minutes. Reserve about 1/3 cup cooking liquid and drain potatoes.
- Preheat oven to 350°F.
- While potatoes are still warm force through a ricer or medium disk of a food mill into a bowl and beat in yogurt, butter, seasoned oil, enough reserved liquid to reach desired consistency, and salt and pepper to taste. Transfer to an ovenproof serving dish. Mashed potatoes may be made 1 day ahead and chilled, covered.
- Heat potatoes in oven until heated through and top with fried sage leaves.
BEETROOT GNOCCHI WITH CRISPY GARLIC & SAGE
Make gnocchi with beetroot as well as the usual potato - it adds to your five-a-day while imparting vibrant colour.
Provided by Sara Buenfeld
Categories Dinner
Time 1h34m
Number Of Ingredients 8
Steps:
- Heat the oven to 200C/180C fan/ gas 6. Put the beetroot and potatoes on a large baking tray, then roast in the oven for 1 hr until tender. Check the beetroot after 50 mins as they will cook more quickly than the potatoes.
- When cool enough to handle, carefully peel the beetroot (using gloves to avoid staining your hands, if you like) and blitz the flesh in a mixing bowl using a hand blender or in a food processor, to make a smooth purée. Peel the potatoes, then tip the flesh into the beetroot purée and mash until smooth. Tip in the flour, season well, then mash again. Tip the mixture out onto a lightly floured work surface and knead with your hands until it forms a dough. Roll each piece into a long sausage around 2cm in diameter. Cut each piece into 1.5-2cm chunks. You can keep them like this or roll ridges onto to them using the back of a fork. Set aside on a plate, spaced apart so they don't stick together.
- Heat the oil in a medium pan over a medium heat and fry the garlic until crisp and starting to turn golden. Add the sage and cook until crisp. Tip into a bowl along with the oil left in the pan. Add the spinach and stir until wilted.
- Put the gnocchi in a large pan of boiling water and cook for 2 mins until they rise to the surface. You may need to do this in batches. Scoop out using a slotted spoon. To serve, put the spinach on the base of two pasta bowls, then top with the drained gnocchi, the garlic and sage. Sprinkle with the cheese and drizzle over a little more olive oil, if you like.
Nutrition Facts : Calories 408 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 10 grams sugar, Fiber 11 grams fiber, Protein 13 grams protein, Sodium 0.2 milligram of sodium
CRISPY ROSEMARY GARLIC POTATOES
This Crispy Rosemary Garlic Potatoes are crispy on the outside while being soft and tender inside. This simple recipe tastes incredible and makes the perfect snack or side dish!
Provided by wildveganflower
Categories Vegan Recipes
Number Of Ingredients 6
Steps:
- Chop up your potatoes into bite sized pieces, around 2 inch chunks
- Add to cold water to a bowl to cover the potatoes and add roughly 4 tbs- 8tbs salt. Make this water as salty as the ocean! Set potatoes to sit in the water for about 20 minutes This helps makes the potatoes crispy without drying them out
- Preheat oven to 425
- Finely chop your garlic, rosemary, and sage
- On medium heat add 1 tbs butter to a large fry pan (bake friendly if possible) to melt Then add your garlic and sauté until it starts to brown
- Drain and rinse your potatoes, then add to the pan with the garlic. Fry for about 10-15 minutes until the potatoes start to brown on the edges
- If your potatoes start to stick to the pan add an additional 1 tbs of butter. Now turn off heat and add your rosemary and sage, mix well
- Add your potatoes to the oven and roast for 20-25 minutes until they are crispy and completely golden brown
Nutrition Facts : Calories 300 kcal, ServingSize 1 serving
More about "crispy garlic sage potatoes food"
GARLIC AND SAGE CRISPY CRUSHED NEW POTATOES RECIPE ...
From deliciousmagazine.co.uk
Cuisine British RecipesTotal Time 1 hrCategory Potato RecipesCalories 212 per serving
- Preheat the oven to 200°C/fan180°C/gas 6. Bring the potatoes to the boil in a pan of salted water, then simmer for 10 minutes until just tender. Drain.
- Heat the oil, butter, garlic and sage leaves in a roasting tin in the oven until the butter has melted. Add the potatoes, turn in the butter, then gently squash each potato with a fork. Sprinkle with a little sea salt and roast for 20 minutes until golden and crusty, then turn the potatoes and roast for a further 20 minutes. The potatoes should be crisp and the garlic softened and golden.
CRISPY SAGE ROASTED POTATOES RECIPE
From recipeland.com
2.5/5 (3)Total Time 1 hr 5 minsServings 8Calories 238 per serving
GARLIC AND SAGE CRISPY POTATOES - DONNA HAY
From donnahay.com.au
CRISPY ROASTED POTATOES WITH SAGE SALSA VERDE | OVEN ...
From joyfulhealthyeats.com
5/5 (1)Category Side DishCuisine Tex-MexTotal Time 25 mins
CRISPY SAGE POTATOES RECIPE - WOOLWORTHS
From woolworths.com.au
Cuisine BritishCategory Side DishesServings 8Total Time 1 hr 40 mins
- Preheat oven to 200°C/180°C fan-forced. Grease a 21 x 26cm (5cm deep) roasting pan. Using a mandolin, thinly slice potato, then place in a large bowl. Add duck fat, reserving 1 tbs, season well, then toss to combine.
- Starting at one short end of pan, arrange potato upright, slightly overlapping, to fill pan. Insert three-quarters of the sage between potato slices. Cover with foil and bake for 30 minutes or until just tender. Remove foil, then bake for a further 45 minutes or until potato is golden and crispy.
- Meanwhile, heat reserved duck fat in a frying pan over medium-high heat. Cook remaining sage leaves for 3 minutes or until golden and crispy. Drain on paper towel and season with salt. Arrange crispy sage on potato, then serve.
CRISPY HASSELBACK POTATOES WITH GARLIC AND ROSEMARY ...
From biancazapatka.com
5/5 (2)Calories 246 per servingServings 4
- Preheat oven 425°F (220°C). Brush the bottom of a cast-iron skillet or baking dish with a bit of olive oil.
- Wash and dry the potatoes but leave the skins on. Gently cut thin slits into the potato, about ⅛-inch thick, stopping just before you cut through to leave the base intact. (But don’t worry if you cut through by mistake).
- Thinly slice the garlic lengthwise. Place the garlic slices and some rosemary leaves between the slits of the potatoes.
- Arrange the potatoes in the prepared skillet or baking dish. Brush or spray the potatoes with 1-2 tablespoons of olive oil, making sure some of it drips down into the slits.
SCALLOPED POTATOES WITH CRISPY SAGE EASTER RECIPE - PEOPLE.COM
From people.com
5/5 (1)Total Time 1 hr 10 minsCategory Food
- Place heavy cream, garlic, 15 of the sage leaves and 1/4 teaspoon of the salt in a medium saucepan over medium heat. Bring to a boil, and cook until fragrant, about 10 mintues.
- While mixture simmers, layer potato slices in a single layer in prepared dish, slightly overlapping previous slice. Continue this pattern in rows. Sprinkle first layer with a pinch of the salt and a pinch of the cayenne pepper. Repeat layering slices, and sprinkling with a pinch of salt and cayenne, until there are no remaining slices (3 to 4 layers total).
- Remove and discard sage and garlic from cream mixture; pour cream over potatoes. Allow cream to settle into the nooks and crannies, tapping dish on counter to release air bubbles. Sprinkle with grated cheese; cover with aluminum foil.
OVEN ROASTED NUTS WITH ROSEMARY, SAGE, AND CRISPY GARLIC ...
From finefoodsblog.com
5/5 (2)Total Time 25 minsCategory Appetizers, SnacksCalories 616 per serving
- Preheat the oven to 350. Spread the nuts out evenly on a sheet pan and roast in the oven for about 8 minutes, just until fragrant.
- While the nuts are roasting, use a good chef's knife and slice the garlic cloves thinly. Remove the rosemary fronds from the stems, and measure out your sage leaves.
- Heat 1/4 inch of oil over medium heat in a deep skillet. Once it is shimmering, add the garlic slices. Let them sizzle until golden brown, about 5 minutes, then transfer to a paper towel with a slotted spoon to drain.
- Next, add rosemary to the oil and fry until crisp, 30 to 60 seconds, and transfer to the paper towel.
CRISPY SMASHED POTATOES WITH GARLIC AND ... - FAMILYSTYLE …
From familystylefood.com
5/5 (7)Total Time 45 minsCategory VegetablesCalories 243 per serving
- Slice the potatoes in half. If some of the potatoes are smaller than 1 1/2 inches, keep them whole.
- Bring 3-4 quarts water to a boil in a large pot and season with 2 tablespoons salt. Add the potatoes and cook exactly 10 minutes. The potatoes will be slightly firm. Drain well.
- Pour the oil on a large rimmed baking sheet. Add the potatoes and toss with the garlic, herbs and 1/2 teaspoon salt. Arrange the potatoes cut side down, then use the base of a small heavy skillet or smooth end of a meat mallet to squish the potatoes —they don't have to be completely flat.
LITTLE POTATOES WITH CRISPY PROSCIUTTO AND SAGE - THE ...
From littlepotatoes.com
4.5/5 (6)Total Time 1 hrCategory Side
- In a very large skillet, heat grapeseed and olive oil over medium heat to about 325 °F, or lower (just under the smoking point). It is very important to keep the heat under 325 °F and maintain that heat throughout. Using a deep fry thermometer is helpful.
- Cook the prosciutto in 2 to 3 batches, cooking for a few minutes on each side to crisp then move to paper towels to drain. These will be added back in at the end of the cooking process. Try not to eat them.
- If the oil has a lot of burned bits, strain out sediment and pour oil back into the skillet. Heat again to just below 325 °F.
- Add just the small sage leaves (you’ll use the large leaves later) and cook on both sides, about one minute per side then remove to paper towels. These will be added back in at the end of the cooking process.
ROAST POTATOES | THE ORIGINAL BLACK GARLIC RECIPES AND TIPS
From blackgarlic.co.uk
- In a large saucepan set over a medium heat, cook onions with celery in oil until softened, about 7 minutes.
- Add bay leaves and chopped rosemary, sage and thyme, cloves and cook it all together for further 5 minutes.
CRISPY POTATOES RECIPE BY SHANNON DARNALL - THE DAILY MEAL
From thedailymeal.com
4.5/5 (2)Total Time 1 hr 10 minsCategory Side DishesCalories 272 per serving
CRISPY GARLIC ROAST POTATOES - MORE.CTV.CA
From more.ctv.ca
Servings 4-6Total Time 1 hrCategory Side Dish
TANGY LEMON CHICKEN WITH CRISPY SAGE POTATOES - HEALTHY FOOD
From healthyfood.com
4.2/5 Total Time 30 minsCategory MainsCalories 509 per serving
CRISPY HASSELBACK POTATOES WITH ROSEMARY, SAGE AND GARLIC
From cookingchanneltv.com
Servings 8Total Time 1 hr 40 minsCategory Side-Dish
CRISPY GARLIC BUTTER POTATOES - SERVING DUMPLINGS
From servingdumplings.com
5/5 (1)Category Side DishesServings 4Total Time 40 mins
CRISPY GARLIC HERB SKILLET POTATOES - THE HUNGRY BLUEBIRD
From thehungrybluebird.com
Reviews 1Servings 4Cuisine AmericanCategory Side Dish
CRISPY ROASTED POTATOES WITH LEMON, GARLIC AND SAGE ...
From purplefoodie.com
Estimated Reading Time 3 mins
CRISPY GARLIC ROASTED POTATOES - CAFE DELITES
From cafedelites.com
4.9/5 (10)Total Time 1 hr 40 minsCategory Side DishCalories 138 per serving
CRISPY BALSAMIC SAGE POTATOES - WOOLWORTHS TASTE
From taste.co.za
5/5 (1)Servings 8-10
BABY POTATOES WITH GARLIC BUTTER AND SAGE - TALKING MEALS ...
From talkingmeals.com
Cuisine American, FrenchCategory Side DishServings 4Calories 252 per serving
GARLIC-BUTTERED GNOCCHI WITH CRISPY SAGE RECIPE
From telegraph.co.uk
CRISPY GARLIC-SAGE POTATOES | CRISPY, POTATOES, FOOD ...
From pinterest.com
ROASTED RED POTATOES WITH CRISPY SAGE - MOLLY’S MILLS
From mollysmills.com
ROASTED POTATOES WITH SAGE AND LEMON RECIPES
From tfrecipes.com
CRISPY ROASTED POTATOES WITH BLACK GARLIC SAGE BUTTER ...
From garlicmatters.com
EASY RED POTATOES RECIPE: THIS DELICIOUS GARLIC RED POTATO ...
From 30seconds.com
CRISPY GARLIC SAGE POTATOES RECIPE
From crecipe.com
CRISPY ROASTED GARLIC POTATOES - GLUTEN FREE RECIPES
From fooddiez.com
EXTRA CRISPY ROASTED POTATOES - ALL INFORMATION ABOUT ...
From therecipes.info
GARLIC-BUTTERED GNOCCHI WITH CRISPY SAGE RECIPE – HAPPY ...
From happytreatsonline.com
CHEESY GARLIC SMASHED POTATOES THESE POTATOES A CRUNCHY ...
From dishage.com
CRISPY ROASTED POTATOES WITH LEMON GARLIC AND SAGE RECIPES
From tfrecipes.com
ROASTED POTATOES WITH SAGE AND GARLIC RECIPE - FOOD NEWS
From foodnewsnews.com
CRISPY GARLIC-SAGE POTATOES | KEEPRECIPES: YOUR UNIVERSAL ...
From keeprecipes.com
CRISPY ROSEMARY POTATOES RECIPE: THESE GARLIC ROSEMARY NEW ...
From 30seconds.com
CRISPY POTATOES WITH SAGE AND GARLIC - SMART TOPPINGS
From smarttoppings.com
"CRISPY GARLIC SMASHED POTATOES" - RECIPES ON SPOONACULAR
From spoonacular.com
GET CRISPY GARLIC-SAGE POTATOES RECIPE FROM FOOD NETWORK ...
From pinterest.ca
CRISPY ROASTED POTATOES WITH LEMON GARLIC AND SAGE BEST ...
From cookingtoday.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love