Garlic Potato Bake Food

GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange potatoes and garlic cloves in a 9x13-inch pan. Drizzle with oil and sprinkle with salt and pepper.
• Bake in the preheated oven until potatoes are tender and garlic cloves are soft, 30 to 40 minutes.
• Remove from the oven. Squeeze garlic cloves to release roasted garlic onto the potatoes; discard garlic skins. Mix potatoes and garlic together.

GARLIC BAKED POTATO

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• 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 the bag, and dip into the seasoning. Rub seasoning into the potato to coat. Place the potatoes directly on the oven rack.
• Bake for 1 hour in the preheated oven, or until the potatoes feel soft when you squeeze them.

BAKED POTATO-GARLIC DIP

Steps:

• Preheat oven to 400 degrees F. Bake the potatoes until fork tender, about 1 hour. Cool, peel, discarding the skins, and break the potatoes into pieces.
• Process the almonds, olive oil and garlic in a food processor into a paste. Add the potato chunks, 1/2 cup water, lemon juice, vinegar, 1 1/2 teaspoons salt and a generous grinding of black pepper. Pulse until the mixture just comes together into a thick dip. Take care not to over-process or the dip will be gummy. Season with additional salt and pepper.
• Spread the dip on a large serving dish. Drizzle with olive oil and scatter with the chives if using. Serve with vegetables and/or pita chips for dipping.

GARLIC-SMASHED POTATOES

Steps:

• Place potatoes into a very large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 40 minutes. Drain.
• Preheat the oven to 400 degrees F (200 degrees C).
• Arrange potatoes close together in a 9x13-inch baking dish. Use a fork to press about 1 inch deep in the center of each potato until inner flesh is exposed.
• Whisk 1/2 cup olive oil, garlic, and salt together in a small bowl to blend. Drizzle over potatoes.
• Bake in the preheated oven, basting occasionally with the oil mixture, until potatoes are crisp and brown on top, about 1 hour 10 minutes. Add additional oil if potatoes seem dry.
• Sprinkle with parsley and serve hot.

BAKED GARLIC PARMESAN POTATOES

Steps:

• Mince garlic and combine with melted butter in a large mixing bowl.
• Add potatoes and toss well to coat.
• Mix remaining ingredients and add to potato mixture and toss well.
• Turn potatoes out onto greased cookie sheet.
• Bake at 375° for 1 hour or until cooked through, turning 2 to 3 times while baking.

GARLIC POTATOES

Steps:

• Place the potatoes and garlic into a large pot, and just cover with salted water. Bring to a boil; reduce heat to low, and cover. Simmer until very tender, about 20 minutes. Drain. Allow to steam dry for a minute or two.
• Return the potatoes to the pot. Pour in milk, and season with salt; mash until smooth. Stir in the parsley.

ROASTED GARLIC POTATOES

Steps:

• Place potatoes in a large greased roasting pan. Combine the butter, garlic, salt, pepper and paprika. Drizzle over potatoes; toss to coat. , Bake, uncovered, at 375° for 30-35 minutes or until tender, stirring several times. Sprinkle with parsley.

GARLIC MASH POTATO BAKE

Steps:

• Cook the potatoes in a large pan of water for 15 mins or until soft. Drain well. Place the pan back on the heat. Melt a little butter and cook the garlic for 1 min to soften, then stir in the cream or milk and heat through. Return the potatoes to the pan and mash until smooth.
• Heat oven to 180C/fan 160C/gas 4. Spoon the mixture into a 20 x 30cm baking dish. Sprinkle the breadcrumbs, cheese and thyme over the top. Can be made up to this point the day before and stored in the fridge or frozen for up to 1 month. Cook for 15 mins until the crumbs are crisp and the cheese has melted. To cook from frozen, simply cook for 1 hr 10 mins.

GARLIC ROASTED POTATOES

Steps:

• Preheat oven to 450 degrees.
• Place potatoes into a 9 x 13 inch baking pan.
• Cover potatoes with the oil, garlic and pepper; mix to coat.
• Bake for 60-70 minutes, turning occasionally, until golden brown.

GARLIC PARMESAN POTATO WEDGES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. Sprinkle potato wedges with Parmesan cheese and toss again.
• Mix Italian seasoning, garlic powder, paprika, and salt together in a small bowl. Sprinkle over the wedges and toss to coat. Arrange wedges skin-side down on a rimmed baking sheet.
• Bake in the preheated oven until fork-tender and golden, about 40 minutes.

GARLIC BAKED POTATOES

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.

GARLIC POTATO BAKE WITH FRESH CREAM

Steps:

• Preheat oven to 180°C.
• Peel and slice potatoes approx 5mm wide and place them in a greased casserole dish alternating layers of onion and diced ham/bacon.
• Sprinkle grated cheese over the top.
• Mix the garlic and the cream together and pour over the top.
• Cook in oven with lid on for 1 hour or until potatoes have softened.
• Remove lid and return to oven for 15-20 minutes or until cheese has turned golden brown.
• IMPORTANT: Leave to sit for approx 15 minutes before serving.

GARLIC 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, 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 POTATO BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Check dough after 5 minutes of mixing; add 1-2 tablespoons additional water or flour if needed. Bake according to bread machine directions.

BAKED POTATOES WITH ROASTED GARLIC

Steps:

• Using a sharp knife, score each head of garlic 1 inch from top, and peel away top inch of skin. Scrub the potatoes well, dry them, and prick each several times with a fork.
• Heat oven to 425 degrees. Rub heads of garlic lightly with olive oil, and wrap them loosely in aluminum foil. Bake garlic and potatoes until garlic is very soft and potatoes are tender, about 1 hour. Serve each potato with a head of garlic; let guests squeeze roasted garlic from skin, and mix it into baked potato along with salt, pepper, and olive oil as desired.

POTATO BAKE WITH GARLIC AND ROSEMARY

Steps:

• Preheat the oven to 180 degrees Celsius Grease a 6cm deep 24cm square baking dish.
• Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring constantly for 2 minutes or until bubbly. Remove from the heat.
• Slowly add the milk, stirring constantly until well combined. Return to the heat. Add the rosemary and the garlic, and cook, stirring, until the sauce comes to the boil.
• Add 1 1/2 cups of the cheese and stir in to combine.
• Arrange 1/3 of the potatoes over the base of the baking dish, so that they overlap slightly. Season with salt and pepper. Spoon 1/3 of the sauce over the potatoes. Repeat twice more, then sprinkle with the remaining cheese.
• Bake in the oven for approx 1 hour, or until the potatoes are tender and the top is golden. if the top begins to brown too much, cover with foil.

ROASTED GARLIC TWICE-BAKED POTATO

Steps:

• Scrub and pierce potato; rub with 1/2 teaspoon oil. Place garlic on a double thickness of heavy-duty foil. Drizzle with remaining oil. Wrap foil around garlic. Place potato and garlic on a baking sheet. Bake at 400° for 15 minutes. Remove garlic; bake potato until tender, 45 minutes longer., When cool enough to handle, cut potato in half lengthwise. Scoop out the pulp, leaving thin shells., Squeeze softened garlic into a small bowl; add potato pulp and mash. Stir in remaining ingredients. Spoon into potato shells. Place on an ungreased baking sheet. Bake, uncovered, at 350° until heated through, 25-30 minutes.