EASILY THE BEST GARLIC HERB ROASTED POTATOES RECIPE BY TASTY
Here's what you need: russet potatoes, baking soda, salt, olive oil, garlic, fresh rosemary, black pepper, salt, pepper, fresh parsley leaf
Provided by Merle O'Neal
Categories Breakfast
Yield 5 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 716 calories, Carbohydrate 143 grams, Fat 11 grams, Fiber 12 grams, Protein 13 grams, Sugar 6 grams
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 Bio & Top Recipes
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.
GARLIC AND HERB STUFFED BAKED POTATOES
These are so easy and yummy. They can be made ahead of time and refrigerated. Just bake and serve with your favorite steak.
Provided by Karen From Colorado
Categories Potato
Time 2h
Yield 8 Potatoes
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- Prick potatoes and bake about an hour or until tender.
- Let cool until they can be handled.
- Cut 1/3 off the top of the potato, horizontally.
- Scoop put cooked potato leaving 1/4 inch thick shell.
- Mash scooped potatoes with milk, butter, salt and pepper.
- Stir in garlic and herb cheese.
- Spoon mashed potatoes back into the shells.
- Sprinkle with paprika.
- Place on an ungreased cookie sheet.
- Bake at 375°F for about 30 minutes or until hot and lightly browned.
CHEESY STUFFED BAKED POTATOES
These special stuffed baked potatoes are a hit with my whole family, from the smallest grandchild on up. I prepare them up to a week in advance, wrap them well and freeze. Their flavorful filling goes so nicely with juicy ham slices. -Marge Clark, West Lebanon, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Scrub and pierce potatoes. Rub with oil if desired. Bake until tender, 50-75 minutes. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside. Reduce oven temperature to 375°., In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in sauteed onions, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells., Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake until heated through, about 20 minutes.
Nutrition Facts : Calories 416 calories, Fat 26g fat (17g saturated fat), Cholesterol 84mg cholesterol, Sodium 693mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
GARLIC BAKED POTATOES
Make and share this Garlic Baked Potatoes recipe from Food.com.
Provided by Mika G.
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees
- Pour olive oil into a plastic bag. Measure the garlic salt and pepper onto a plate, and stir around a little
- Coat each potato with olive oil by placing in the bag and moving it around. Remove from bag, and dip into the seasoning. Rub seasoning into the potato to coat.
- Place potatoes directly on the oven rack.
- Bake for 1 hour in the preheated oven, or until the potatoes feel soft when you squeeze them.
Nutrition Facts : Calories 183.1, Fat 6.9, SaturatedFat 1, Sodium 6.5, Carbohydrate 28.5, Fiber 2.6, Sugar 1.2, Protein 2.8
STUFFED BAKED POTATOES
From Taste of Home Magazine. These are a little bit different from some of the other recipes in that these have garlic and ranch dressing mix in them.
Provided by Juenessa
Categories Potato
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Bake potatoes at 400° for 1 hour or until tender.
- Reduce heat to 375°.
- Cut each potato in half lengthwise; scoop out the pulp, leaving a thin shell.
- In a large mixing bowl, beat the pulp with butter.
- Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic.
- Spoon into potato shells.
- Sprinkle with remaining cheese.
- Place on a baking sheet.
- Bake for 15-20 minutes or until heated through.
- Top with bacon and green onions.
Nutrition Facts : Calories 228.4, Fat 15.8, SaturatedFat 9.9, Cholesterol 43.5, Sodium 185, Carbohydrate 14.8, Fiber 1.2, Sugar 0.8, Protein 7.5
STEAK STUFFED BAKED POTATOES
Wonderful tender steak, stuffed into Giant baked potatoes, and then topped with the fluffy tater filling, Oh-So-Good!!! Definately a great dish to serve when you want something simple, yet classy looking!
Provided by Jessika6958
Categories One Dish Meal
Time 1h45m
Yield 6 Potatoes, 6 serving(s)
Number Of Ingredients 17
Steps:
- 1. Pre-heat oven to 375 degrees.
- 2. Wash and dry potatoes, place on a baking sheet, rub olive oil all over potatoes, and sprinkle with Kosher salt and Cracked black pepper. Bake approximately 1-1 1/2 hours, or until fork tender.
- 3. While potatoes bake, place stew meat in a bowl, and sprinkle with Webers seasoning. Wisk together the Worcestshire sauce, A-1, water and vegetable oil; pour over stew meat and stir.
- 4. Slice the top 1/8 inch of each potato off, and either save to make potato skins, or discard.
- 5. Scoop the inside of each potato into a bowl, leaving approximately 1/8 of an inch still intact with the skin. I use an ice cream scooper.
- 6. Sprinkle the insides of each potato with salt, pepper and 1 Teaspoon of the garlic powder and return to oven to bake.
- 7. Preheat a deep skillet on high, and add the stew meat mixture, cook just until browned, stirring occasionally.
- 8. Add the cheese, butter, sour cream, paprika, remaining garlic powder, and salt and pepper to taste to the potato pulp. Mash until smooth consistancy.
- 9. Put the potato mixture in a pastry bag with a large tip, and set aside.
- 10. Remove the potatoes from the oven. Turn the temperature up to 425 degrees.
- 11. Using a slotted spoon, fill the potatoes with the steak pieces. Top each stuffed potato with the potato mixture, piping it up as high as you want, or create a pretty design.
- 12. Bake topped potatoes for 10-15 minutes, depending on desired well-ness of the steak. Remove from oven, and let stand 2 minutes. Serve and ENJOY!
Nutrition Facts : Calories 522, Fat 30.9, SaturatedFat 12.6, Cholesterol 111.3, Sodium 1394.3, Carbohydrate 32.4, Fiber 3, Sugar 2.1, Protein 30.6
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- Preheat your oven to 400 degrees fahrenheit. Cut the potatoes in half or quarters (if they're large) and place in a mixing bowl with the olive oil, minced garlic, parsley, salt and pepper.
- Transfer the potatoes to a sheet pan and spread them out on one even layer. For an extra crispy side, make sure they're cut side down on a baking sheet. Roast the potatoes for 45-55 minutes, stirring halfway through, until golden and browned.
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