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.
ROASTED POTATO AND GARLIC SALAD
This is not your traditional potato salad recipe, but it is sooooo good! It has such delicious, robust flavors and has always been a huge hit at our summer barbeques.
Provided by Holly
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
- Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
- Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
- Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
- Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
- Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
- Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.
Nutrition Facts : Calories 519.9 calories, Carbohydrate 55.9 g, Fat 30.6 g, Fiber 5.4 g, Protein 7 g, SaturatedFat 4.2 g, Sodium 27.3 mg, Sugar 7.1 g
CREAMY ROASTED GARLIC DRESSING
Made with mellow roasted garlic and chicken broth, this creamy dressing is perfect with a simple salad of romaine lettuce and red onion rings or with a main-dish salad.
Provided by EatingWell Test Kitchen
Categories Low-Sodium Salad Dressing Recipes
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F. Pull off excess papery outside skin from garlic without separating the cloves. Slice 1/2 inch off the top of each head. Wrap individually in aluminum foil. Roast for 40 minutes, or until the garlic is very soft. Unwrap the garlic and cool slightly. Separate the cloves and peel.
- Combine garlic cloves, broth, vinegar, oil and mustard in a food processor or blender; blend until smooth. Season with salt and pepper.
Nutrition Facts : Calories 58.6 calories, Carbohydrate 5.6 g, Fat 3.6 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 54.1 mg, Sugar 0.2 g
GARLIC ROASTED POTATOES
What could be better than roasted new potatoes with garlic? Yummy!
Provided by It's A New Day
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 45m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 168.3 calories, Carbohydrate 24.5 g, Fat 6.9 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 300.1 mg, Sugar 1 g
ANN'S ROASTED POTATO SALAD
Steps:
- Preheat oven to 375 degrees F.
- Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs. Add potatoes and toss. Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool. When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup. Add enough oil to the drippings to measure 6 tablespoons of oil. Whisk the vinegar and mustard in a small bowl. Gradually add the oil and then mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at room temperature. Serve.
GARLIC ROASTED POTATO SALAD
Easy and different potato salad. Great with BBQ. It's a modification of a recipe from my aunt. She adds pickle relish and red onions to hers. I add parsley and scallions instead. It's up to you.
Provided by rouxdog
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In a bowl, toss potatoes, garlic, and olive oil together to coat.
- Place potatoes in a single layer on a baking sheet.
- Sprinkle with salt and pepper to taste.
- Place in 350 degree oven for 15-20 minutes, or until tender, allow to cool for 10 minutes.
- Combine mayonnaise, Creole mustard, lemon juice, parsley, and scallions.
- Add to potatoes.
- Add salt or pepper to taste.
- Serve cold or room temperature.
ROASTED GARLIC & RED SKIN POTATO SALAD
Roasted Garlic & Red Skin Potato Salad is a delicious twist on creamy potato salad recipe with roasted garlic and bacon. This hearty salad is sure to be a hit at your next picnic or potluck!
Provided by Danielle Green
Time 1h
Number Of Ingredients 13
Steps:
- Clean the potatoes and chop them into 3/4" size pieces. In a large pot of salted boiling water, add the chopped potatoes and boil for about 8-10 minutes until they are fork tender.
- Remove the pot from the heat and drain the potatoes. Promptly return them to the pot they were cooking in (NOT over heat) to let them steam for a bit.
- Chop the bacon into 1/4" pieces and add it to a frying pan over medium high heat. Cook for 3-4 minutes until bacon starts to brown and add the diced onions. Cook for an additional 8-10 minutes until the bacon is crispy and the onions are browned.
- Add the cooled bacon and onions to a large bowl with the potatoes, celery, green onions, bell pepper and hard boiled eggs.
- In a separate bowl, combine the mayonnaise, Dijon, vinegar, salt, pepper and mashed roasted garlic. Mix well and spoon on the top of the potato mixture. Gently fold the dressing into the vegetables until well combined.
- Chill in the refrigerator for 2 hours before serving.
Nutrition Facts : Calories 416 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 144 milligrams cholesterol, Fat 28 grams fat, Fiber 3 grams fiber, Protein 15 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 grams, Sodium 1258 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
GARLIC AND BACON ROASTED POTATO SALAD
This past weekend I went on a camping trip and my assignment was to bring the potato salad. I wanted it to be absolutely perfect so I started messing around with recipes the week before and threw out a few batches before I came up with this. The roasted potatoes enhance the flavor of the garlic and bacon and makes this a great tasting combination. This is best made at least a day ahead so that the bacon flavor can really combine and penetrate the potatoes. Everyone absolutely loved it and I hope you do to.
Provided by invictus
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees.
- Mix the oil, garlic cloves, salt, pepper in a large bowl.
- Add potatoes a few handfuls at a time tossing to coat with each addition.
- Spread out onto a baking sheet that has been sprayed with pan coat and bake for 45 minutes, sitrring every 15 minutes. Take out of the oven and let cool on the baking sheet.
- Meanwhile in a small bowl with a wire whisk or fork combine the mayonaisse, white wine vinegar, dijon mustard, and parsley flakes if using.
- In the larger bowl add the cooled potato cubes, bacon, celery, and red onion. Add the dressing and toss the potatoes to coat. Check to make sure there is enough salt and pepper and adjust to your tastes.
- Best if refrigerated overnight.
Nutrition Facts : Calories 494, Fat 26.2, SaturatedFat 5.2, Cholesterol 19.2, Sodium 680.9, Carbohydrate 58.5, Fiber 6.6, Sugar 4.6, Protein 8.3
ROASTED POTATO, GARLIC, AND RED PEPPER SALAD
Categories Salad Garlic Potato Side Roast Basil Bell Pepper Potluck Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450° F.
- Wrap garlic cloves together in foil. Halve potatoes and cut bell peppers into 1/2-inch pieces. In a large bowl toss potatoes, bell peppers, and 3 tablespoons oil with salt and pepper to taste. Arrange potatoes and bell peppers in one layer in 2 large shallow baking pans and roast in middle and lower thirds of oven (simultaneously, roast wrapped garlic on either rack), stirring occasionally and switching position of pans halfway through roasting time, until potatoes are tender and golden brown, about 35 minutes.
- In a bowl immediately toss potatoes and peppers with 2 tablespoons vinegar and cool. Remove garlic from foil and squeeze pulp into a small bowl. With a fork mash garlic with remaining 1/2 tablespoon oil and tablespoon vinegar and toss together with potatoes and peppers and salt and pepper to taste. Just before serving, add basil. Serve potato salad at room temperature.
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ROASTED GARLIC & DIJON POTATO SALAD - SOBEYS INC.
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5/5 (3)Total Time 40 minsServings 8Calories 180 per serving
- In a large saucepan, simmer potatoes in salted water over medium heat for 15 to 20 min., depending on size. They should be just fork tender; do not overcook. Drain and transfer to a large bowl.
- Cut potatoes into 1-in. (2.5 cm) pieces and, while hot, add mayonnaise dressing, mustard, garlic paste, capers and sundried tomatoes. Mix gently to combine without breaking potatoes up too much.
- Add celery, salt and pepper, and toss until just combined. Garnish with fresh dill and serve warm, or refrigerate and serve within 12 hours.
GARLIC POTATO SALAD - RECIPES - FAXO
From faxo.com
- Place potatoes on a large baking sheet; drizzle with oil; sprinkle on salt and pepper; toss to coat potatoes. Roast for 30 minutes. Remove from oven; stir. Roast 15 more minutes until potatoes are lightly browned and crisp. Transfer potatoes to a medium size bowl.
- In a small measuring cup or bowl, whisk together garlic, vinegar, oil, salt and pepper; pour over potatoes; stir well to coat. Sprinkle on chives and parsley; toss well.
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5/5 (3)Total Time 40 minsServings 8Calories 180 per serving
- In a large saucepan, simmer potatoes in salted water over medium heat for 15 to 20 min., depending on size. They should be just fork tender; do not overcook. Drain and transfer to a large bowl.
- Cut potatoes into 1-in. (2.5 cm) pieces and, while hot, add mayonnaise dressing, mustard, garlic paste, capers and sundried tomatoes. Mix gently to combine without breaking potatoes up too much.
- Add celery, salt and pepper, and toss until just combined. Garnish with fresh dill and serve warm, or refrigerate and serve within 12 hours.
GARLIC-HERB POTATO SALAD - COOKING CLASSY
From cookingclassy.com
5/5 (8)Total Time 45 minsCategory Side DishCalories 245 per serving
- Place potatoes in a large pot and cover with water by an inch or two. Season water with salt (about 1 Tbsp).
- Bring to a boil over medium-high heat, then reduce heat to medium-low, cover and simmer until potatoes are just tender all the way through, about 10 - 15 minutes (they should pierce easily with a knife, but you also don't want them really tender/mushy).
- While potatoes are cooking prepare the dressing - in a mixing bowl whisk together olive oil, red wine vinegar, lemon juice, mustard, garlic, pepper, parsley, chives and thyme. Season with salt to taste (about 1 1/2 tsp).
GARLIC LOVER'S WARM POTATO SALAD - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
5/5 (6)Total Time 55 minsCategory Side DishCalories 201 per serving
- Preheat the oven to 400°F. Place the potatoes on a large baking sheet. Drizzle with oil and sprinkle with salt and pepper. Toss with your hands to coat the potatoes well. Roast 30 minutes. Remove from the oven and stir. Roast another 15 minutes until the potatoes are lightly browned and crisp.
- Transfer the potatoes to a medium size bowl. Whisk together the garlic, vinegar, oil, salt, and pepper in a small measuring cup or bowl. Pour over the potatoes and stir well to coat. Sprinkle with chives and parsley and toss well. Serve hot or at room temperature.
- QUICK AND EASY DINNER OPTION: Slice 12-16 ounces Kielbasa sausage very thinly. Warm 1 teaspoon olive oil in a large skillet over medium high heat. Add the sausage and saute for 5-6 minutes until lightly browned and slightly crisp. Add the sausage to the bowl with the potatoes and toss to coat everything in the garlic dressing. Serve warm or at room temperature. Enjoy!
WARM ROAST POTATO SALAD WITH GARLIC AIOLI - THIS IS HOW I COOK
From thisishowicook.com
Reviews 1Author Healthy World CuisineCuisine AmericanCategory Side Dish
- Preheat oven to 400. Toss potatoes with 2 T of the olive oil, 3/4 t coarse salt and 1/2 t freshly ground pepper. Roast for 40 minutes, turning about the halfway mark. (Important tip: To make the potatoes crisp and golden do not crowd the potatoes on the baking sheet. Air needs to circulate around the potatoes to make them beautiful and crisp. And golden and delicious!)
- While potatoes are in oven make the dressing. Combine the remaining 1 T of oil, 1/2 t of salt or less, with garlic, mayo, lemon juice and Dijon. Whisk well and set aside until potatoes are ready.
GRILLED POTATO SALAD WITH BLACK GARLIC AND CHIVES
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5/5 (2)Category SideCuisine AmericanTotal Time 35 mins
- Blanch potatoes in salted boiling water, until just tender, about 10-15 minutes, depending on size.
- Mash black garlic with a fork with salt and 1 T oil, until it become a chunky paste. Add the remaining oil, vinegar, and pepper.
- Strain the tender potatoes, and toss with 1 T of the vinaigrette, just enough to lightly coat. Grill the potatoes until nicely charred. Toss with the rest of the vinaigrette, and fresh herbs.
WARM POTATO SALAD WITH WILD GARLIC - LOST IN FOOD
From lostinfood.co.uk
5/5 (8)Total Time 30 minsCategory Canape, Starter, Side, Side DishCalories 276 per serving
- Place the potatoes into a large pan of salted water and boil for 10-15 minutes until cooked. The length of cooking time will vary depending on the size of potatoes you use. Once soft remove from the heat and drain into a sieve. Set aside to steam dry.
- Place all the ingredients for the salad dressing into a jam jar, add a little seasoning to taste. Replace the lid on the jar and secure tightly before giving the jar a good shake to mix together all the ingredients. Check the seasoning and add more if necessary.
- Put the potatoes into a large bowl, pour over the salad dressing and add the wild garlic and chopped parsley. Give everything a really good mix to thoroughly combine everything. Serve this warm salad immediately.
EASY ROASTED POTATO SALAD WITH GARLIC DILL DRESSING ...
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5/5 (9)Calories 275 per servingCategory Side
- Preheat oven to 400 F (204 C) and line a baking sheet with parchment paper (use additional baking sheets if making a larger batch).
- Cut potatoes into bite-size pieces (leave skin on) and place on the prepared baking sheet. Drizzle avocado oil over the potatoes and sprinkle with salt and pepper. Toss everything with clean hands to evenly coat the potatoes.
- Place potatoes in the preheated oven and roast for 30-40 minutes or until golden brown and cooked through.
- While the potatoes roast, make the garlic dill sauce. Add hummus, lemon juice, dill, and garlic to a large mixing bowl (big enough to mix your potatoes in later). Whisk to combine. Then add only enough water to thin so it’s pourable but still somewhat thick.
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Servings 8Total Time 1 hrEstimated Reading Time 2 mins
- Preheat oven to 450°. Place prepared potatoes on a baking pan, drizzle with olive oil; gently toss to coat. Roast uncovered 20 minutes, add green onion, stir and continue baking an additional 20 minutes or until tender and light brown. Remove from the baking sheet and place in a large bowl. Add olives and dried tomatoes, stir. Drizzle with dressing; toss to coat. Serve at room temperature.
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- Place potatoes, smashed garlic, rosemary, basil & olive oil in a large bowl. Toss well to combine.
- Place the potatoes on the prepared baking sheet. Place pan in oven and roast the potatoes until they begin to become tender, about 15 minutes.
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- Place potatoes in a large pot and cover with water; season generously with salt. Bring to a boil over medium-high. Reduce heat to medium; cook until potatoes are tender when pierced with a fork, 16 to 18 minutes (be careful not to overcook). Drain and rinse under cold water. Let cool for 5 minutes. Cut potatoes in half crosswise, or quarter if large.
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- Whisk vinegar, mustard, pepper, and remaining 2½ teaspoons salt into scallion-oil mixture until thickened and well-combined. Add potatoes, parsley, basil, and sliced dark green parts of scallions. Gently fold to combine. Top with crispy garlic chips before serving.
ROASTED GARLIC ASIAGO POTATO SALAD - WILL COOK FOR SMILES
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Reviews 3Servings 5-6Cuisine AmericanCategory Side Dish
- Cut off tips from garlic cloves still on the bulb (leave skin on) and place them on separate aluminum foil squares that you can wrap them in. Drizzle some olive oil on each garlic bulb. Wrap each garlic bulb in aluminum foil. Place wrapped garlic on the baking sheet.
- While garlic is roasting, cook whole potatoes. Cook potatoes in salted, boiling water (on medium high heat) until just done but not falling apart.
GARLIC SPANISH POTATO SALAD - SUGARED BASIL
From sugaredbasil.com
Cuisine SpanishEstimated Reading Time 2 minsCategory Side DishTotal Time 8 hrs 35 mins
- Bring water to a boil and continue boiling for 15 minutes. Potatoes are fully cooked when easily pearced with a fork.
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- Preheat oven to 400ºF. Spread potatoes on a sheet pan, sprinkle with olive oil and toss. Roast potatoes 25 minutes. Add garlic, toss and roast for 5 minutes more.
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