GARLICKY FONDANT POTATOES
These make a delicious change to steamed or boiled potatoes - they can be made ahead and finished on the stove top
Provided by Lesley Waters
Categories Dinner, Side dish, Supper
Time 1h
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil and butter in a large roasting tin. Add the garlic and cook over a medium heat for 2 mins. Tip in the potatoes and toss to coat in the garlic butter and oil.
- Pour the stock over the potatoes and season with pepper and a little salt. Bring to the boil then transfer to the oven. Cook for 40-45 mins or until tender.
- Transfer to the stove-top and toss over a medium heat until most of the liquid has been absorbed and turned to a shiny glaze - about 15 mins. Tip potatoes into a warm serving dish and scatter over the thyme and serve.
Nutrition Facts : Calories 195 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.58 milligram of sodium
GARLIC POTATO CHIPS
Provided by Ellie Krieger
Time 25m
Yield 60 chips
Number Of Ingredients 0
Steps:
- Heat 2 teaspoons minced garlic in a pan with 1 tablespoon olive oil until golden, 2 minutes. Let cool, then strain the oil. Slice 2 unpeeled russet potatoes into thin rounds with a mandoline; rinse with cold water and pat dry. Toss the potatoes with the garlic oil and 1/2 teaspoon salt. Working in batches, spread the potatoes on 2 baking sheets coated with cooking spray and bake at 400 degrees F until golden, 25 to 30 minutes. Let cool until crisp.
Nutrition Facts : Calories 100, Fat 3 grams, Sodium 200 milligrams, Carbohydrate 17 grams, Fiber 1 grams, Protein 2 grams
HOT GARLIC POTATO CHIPS
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- With a mandoline or sharp knife, slice the potatoes about 1/16-inch thick. You should have about 6 cups. Place the potato slices in a large bowl and rinse with cold water until the water runs clean. Thoroughly dry the potatoes, first in a salad spinner, then on paper towels. This is important because any moisture left on the potatoes will cause the oil to splatter. Pour the oil into a 6-quart heavy bottomed, straight-sided saucepan, 8 to 10 inches in diameter. The oil should be 1 1/4 to 1 1/2- inches deep and the pan no more than a quarter full. This prevents any bubbling over when frying the potatoes. Heat the oil to 315 degrees on a deep-fat thermometer. (To check the temperature without a thermometer, drop a small piece of bread the size of a crouton into the oil. It should float to the surface and lightly brown in about 2 minutes) Carefully fry the potato slices in 2 or 3 batches until light brown and crisp. You will need to stir the potatoes with a slotted spoon almost constantly to ensure even cooking. Each batch should take 15 to 20 minutes to cook. (If the potatoes brown in much less time, the oil is too hot. This will result in a chip that is neither cooked through nor crisp.) As you remove each batch of crisp potato chips, place them on a cookie sheet lined with paper towels. When all the potatoes are done, place them in a mixing bowl large enough to hold them comfortably. Over a medium flame, heat the butter and garlic over the potatoes, add the chopped parsley, salt and pepper, and mix thoroughly with a rubber spatula. Be careful not to crush the chips. Serve hot. The chips can be made several hours in advance. Store in a tightly closed container and reheat in a 350 degree oven until hot. Toss with the seasoned garlic butter at the last minute.
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.
SKINNY GARLIC POTATO CHIPS
0 grams of fat • 73% less sodium than the original recipe. Zero grams of fat, crispy texture, yummy taste, and just 25 minutes start to finish make homemade potato chips a no-brainer. Serve them with Almond-Crusted Fish or solo as a snack.
Provided by Betty Crocker Kitchens
Categories Snack
Time 25m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F. Line a large baking sheet with foil. Coat the foil with nonstick cooking spray. Arrange potato slices in a single layer on baking sheet. Coat potato slices with nonstick cooking spray. Sprinkle with garlic salt.
- Bake for 15 to 20 minutes or until the potatoes are browned and crisp. (If any slices brown more quickly than others, remove them from baking sheet and keep warm.) If desired, garnish with snipped fresh chives.
Nutrition Facts : Calories 45, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 7 or 8 chips, Sodium 65 mg, Sugar 0 g, TransFat 0 g
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