ROAST POTATOES WITH GARLIC AND PARSLEY
In this recipe video, I show you how to make one of my favorite side dishes - Roasted Potatoes with Garlic and Parsley. The basic recipe is pretty simple, as you'll see in the video. The secret is to blanch the potatoes first, to help ensure that the inside is nicely cooked, while getting the outside golden brown and crispy. The addition of the garlic and parsley is a great way to add another layer of flavor and visually it looks really great. I'll make these as a side for all kinds of dishes, but roast chicken, and fish, are absolutely awesome. For the full write up and list of ingredients, head over to the recipe page linked below.
Provided by Dave Beaulieu
Categories Date Night
Time 1h15m
Number Of Ingredients 1
Steps:
- I love to roast potatoes. First, because they are potatoes, which are awesome. But second, roasting potatoes give you the opportunity to get a great contrast in flavor and texture, which crispy, caramelized, and seasoned outsides, and soft, tender centers. In this recipe video, I show you how to make a roasted potato that I finish with a mixture of garlic and parsley, called persillade in French. The garlic and parsley get an extra savory and herbaceous that makes these potatoes the perfect side for all kinds of meat and fish dishes. Hope you enjoy them as much as I do. RECIPE FOR ROASTED POTATOES WITH GARLIC AND PARSLEY Ingredients (for 4 servings) 8 - 15 new potatoes; about golf ball size Olive oil 2 - 3 garlic cloves 1/4 cup or a half handful of fresh Italian parsley· Recipe Overview and Keys to Success To make the best roasted potatoes you can, just follow these few things: You should blanch the potatoes before roasting them. Doing so will help ensure that you get the center full cooked through, while applying enough high heat to get the outsides nice and crisp. You can blanch them hours ahead of time. When searing the potatoes in the roasting pan, use high heat, and don't flip the potatoes until they have a nice golden brown crust; if you toss them in the pan, it will be hard to get them nicely browned For the garlic and parsley mixture, you want to chop them together, with a bit of salt, very finely. If cut to course, the garlic will be too strong, and won't be distributed among the potatoes just right. If needed, you can chop them in food processor instead of using a knife. Making Roasted Potato with Garlic and Parsley Cut the potatoes in half (you can do ahead of time and just keep them in water to prevent browning) Blanch the potatoes until they are just starting to turn tender Drain the potatoes off Pre-heat your oven to 400 degrees, and put a frying pan on the medium high heat on the stove top Add olive oil to coat the bottom of the pan, and once hot add the potatoes, cut side down Let the potatoes sauté for 5 - 10 minutes, or until they've become golden brown Flip the potatoes over, and move the whole pan into the oven to finish cooking - another 5 - 10 minutes While the potatoes are in the oven, chop the parsley and garlic together with a few pinches of salt until they are finely chopped and almost a paste Test the potatoes with a knife to ensure they are tender, remove from the oven and put them into a bowl Drizzle a bit of olive oil over them, toss in the garlic and parsley, season with salt and pepper and toss everything together and serve These potatoes are great with steak, chicken, pork and fish...just about anything really. Hope you enjoy them and let me know how it goes.
GARLIC & PARSLEY NEW POTATOES
It's new potato time and this is a quick easy recipe that is attractive and tasty.Try serving them with a little parmesan cheese sprinkled over top.
Provided by Bergy
Categories Potato
Time 38m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Scrub the potatoes well.
- Pare a 3/4" strip around the middle of each potato (this is just to give you a little contrast in color).
- Place potatoes in a saucepan, cover with water and bring to a boil.
- Simmer covered for about 20 minutes or until tender.
- Drain potatoes and place them in a bowl add two teaspoons of oil& toss.
- In a non stick frypan add the remaining oil over medium heat.
- Add garlic,cook approximately 1 minute.
- Add parsley, salt& pepper, mix well.
- Add potatoes, reduce heat to low and cook stirring constantly for 1 or 2 minutes.
- Serve.
GARLIC AND PARSLEY SEASONED POTATOES
Garlic and parsley seasoned potatoes.
Provided by Allissa Cogswell
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut the potatoes in half or quarters and place in a bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into one layer.
- Roast in the preheated oven until browned and crisp, 45 minutes to 1 hour. Flip twice with a spatula during cooking in order to ensure even browning.
- Remove the potatoes from the oven, toss with parsley, adjust seasonings if needed, and serve hot.
Nutrition Facts : Calories 181 calories, Carbohydrate 27.6 g, Fat 7 g, Fiber 3 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 371.1 mg, Sugar 1.7 g
CRISPY POTATOES WITH BACON, GARLIC, AND PARSLEY
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to a boil over high heat and simmer for 1 minute, then drain. Pat dry.
- Meanwhile, put the bacon in a well-seasoned cast iron skillet or a saute pan over medium-low heat, and cook until nearly all the fat has rendered and the bacon is crispy, aromatic, and browned, about 5 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel lined plate.
- Add the 1 to 2 tablespoons of butter or oil to the remaining bacon fat. Increase the heat to medium. Add the potatoes, positioning them in the pan so the cut sides get nice and brown. Cook turning only as needed until the potatoes are golden brown, about 15 minutes. Stir in the parsley, garlic, and bacon and stir until fragrant and lightly browned. Season with 1 teaspoon of salt and pepper. Serve.
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.
SEASONED POTATOES
Mildly seasoned with fresh parsley and the flavors of garlic and onion, this stovetop side dish goes well with just about any main course.-Sandra Novotny, Windsor, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, heat oil over medium heat. Add potatoes and onion; cook and stir for 10 minutes or until lightly browned. Combine the parsley, paprika, garlic powder, onion powder and salt; sprinkle over potato mixture and toss to coat. Cook 5-10 minutes longer or until onion is tender.
Nutrition Facts : Calories 157 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 553mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein.
ROASTED GARLIC PARMESAN POTATOES RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, salt, pepper, garlic powder, italian seasoning, paprika, parmesan cheese, fresh parsley
Provided by Robin Broadfoot
Categories Sides
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400˚F (200˚C).
- Cut potatoes in half, then slice.
- Place the potatoes in a large bowl. Drizzle olive oil and toss to coat.
- In a small bowl, mix salt, garlic powder, Italian seasoning, and paprika.
- Sprinkle seasoning on potatoes and toss to coat.
- Spread the potatoes on a baking sheet.
- Bake for 30 minutes.
- Remove from the oven, sprinkle with parmesan and pepper.
- Bake for an additional 20 minutes.
- Sprinkle potatoes with fresh parsley and serve while hot.
- Enjoy!
Nutrition Facts : Calories 350 calories, Carbohydrate 42 grams, Fat 16 grams, Fiber 4 grams, Protein 8 grams, Sugar 2 grams
BUTTERY GARLIC POTATOES
My husband and three boys all love oven-roasted potatoes. But I work full-time, so once I get home and start dinner, I usually don't have time to make them. I whipped up this quick and very tasty microwave garlic potato recipe with red potatoes and seasonings instead, and everyone likes it. -Heidi Iacovetto, Phippsburg, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place the potatoes in a 2-qt. microwave-safe dish. In a small bowl, combine the butter, seasoned salt, paprika, parsley and garlic; pour over potatoes and toss to coat., Microwave, uncovered, on high for 8-10 minutes or until potatoes are tender, stirring frequently.
Nutrition Facts : Calories 155 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 477mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
ROAST CHICKEN WITH GREEN GARLIC, HERBS AND POTATOES
Green garlic has a distinct green, grassy garlicky character that is pungent but not overpowering. After an initial peeling of the outer layer, both green and white parts of the stalk can be used, and if you cannot find green garlic, a combination of scallion and garlic chives will make for a reasonable substitute. Roasting the potatoes under the chicken means they catch the infused drippings, ensuring big flavor in this simple yet complete dinner.
Provided by David Tanis
Categories dinner, poultry, vegetables, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Season chicken inside and out with salt and pepper.
- Bring a large pot of well-salted water to a boil. Peel the potatoes, cut them in half, then cut halves into 2 or 3 thick wedges. Boil potatoes for about 5 minutes, until barely done, then drain and cool.
- As potatoes cool, peel outer layer of garlic stalks and cut off roots. Slice both tender white and green parts crosswise into thin rings, then sprinkle with salt and roughly chop to resemble "minced." (You should have about 1 cup of chopped alliums, whether you use green garlic, or a combination of scallions and chives.) Transfer chopped garlic to a dish and cover with olive oil.
- Heat oven to 375 degrees. Arrange potatoes on the bottom of a 9-by-13-inch baking dish. Set the seasoned chicken on top of the potatoes. Tip the chicken up and transfer the garlic-oil mixture into the bird's cavity, then place breast side down, with potatoes surrounding.
- Take a generous handful of herb sprigs (stem-on) and stuff into the cavity.
- Roast, uncovered, for about 1 hour until chicken is nicely browned and thigh juices run clear when probed with a paring knife. Remove chicken, tipping the inside juices onto the potatoes, and keep warm on a plate.
- Raise oven temperature to 425 degrees. Using a spatula, move the potatoes around the roasting pan, allowing juices to coat potatoes well. Return to oven to brown potatoes. Baste potatoes every 5 minutes for 15 minutes, or until potatoes are golden. Sprinkle with parsley. Carve bird and serve.
GARLIC 'N PARSLEY ORZO
Tonight, make a different side dish of orzo flavored with garlic, parsley, olive oil and butter. When recipe is complete, take a taste and if it needs more seasoning, instead of adding salt, add garlic salt to taste.
Provided by Marie
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cook orzo in boiling salted water until done.
- Warm oil in large skillet over low heat, add garlic and cook for about 30 seconds.
- Stir in orzo, parsley, salt and pepper to taste and butter.
- Toss well.
PARSLEY POTATOES
These potatoes are so good and are great with rib eye steaks.
Provided by Hallie Guilfoyle
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
- Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
- Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
- Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.
Nutrition Facts : Calories 134.2 calories, Carbohydrate 23.5 g, Cholesterol 0.4 mg, Fat 2.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 272.5 mg, Sugar 1.9 g
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- Add potatoes to a grill basket and grill over medium heat for 20 to 30 minutes until fork tender (or roast at 400°F for 25 minutes in the oven).
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