POLENTA CRUSTED ROASTED POTATOES WITH HERBS AND GARLIC
Toss Yukon gold potatoes with pre-made polenta for a trend-worthy new side dish. Add just a bit of garlic, sea salt and fresh herbs to finish off the dish.
Provided by By Stephanie Wise
Categories Side Dish
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Cut potatoes into medium-size chunks (about 8 pieces per half-potato). Place potatoes in 2-quart saucepan of salted water. Heat to boiling. Reduce heat to medium-high; simmer 10 minutes or until potatoes are fork-tender.
- Drain potatoes; place in large bowl. Gently toss potatoes with polenta, sea salt and pepper.
- Heat large cast-iron skillet over high heat. Add olive oil; swirl to coat. When oil is hot, add herbs; cook 1 minute. Add potatoes, scattering in even layer in skillet. Place skillet to oven.
- Bake 10 to 15 minutes or until bottoms are golden and crisp. Turn potatoes; sprinkle with garlic. Bake 10 minutes longer or until crisp on both sides.
- Using slotted spoon, transfer potatoes to serving bowl or plate.
Nutrition Facts : ServingSize 1 Serving
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
OVEN ROASTED POTATOES WITH GARLIC AND ROSEMARY
The original version came from Cuisine at Home. This is a truly easy side dish that is great for company. It goes wonderfully with roasted meat or chicken. Prep time includes 20 minutes resting time prior to roasting.
Provided by IngridH
Categories Potato
Time 1h5m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan large enough to hold all of the potato chunks, bring water to a boil.
- Add potatoes, and boil for 2 minutes. You are not trying to cook the potatoes through at this point.
- In a large bowl, combine the oil, garlic, rosemary, salt and pepper. Be generous with the salt, or the potatoes will be bland.
- Drain the potatoes well, and add to the oil and garlic mixture.
- Mix gently, but thoroughly.
- Cover bowl, and let sit for at least 20 minutes, and up to 2 hours.
- Preheat oven to 450.
- Place potato mixture in a roasting pan.
- Bake for 20 minutes.
- Toss potatoes with a spatula.
- Return to the oven for 10 more minutes until cooked through and golden brown.
- Check seasonings, and add more salt or pepper as needed.
- Serve immediately.
Nutrition Facts : Calories 284.4, Fat 13.9, SaturatedFat 2, Sodium 41.9, Carbohydrate 37.4, Fiber 4, Sugar 3, Protein 4.5
GARLIC AND HERB ROASTED POTATOES
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 to 12 servings
Number Of Ingredients 4
Steps:
- Combine ingredients, roast in 400 degree F oven for about 30 minutes.
ROASTED GARLIC POLENTA
Provided by Food Network
Number Of Ingredients 5
Steps:
- In a heavy bottom pot, bring 5 cups of water and sea salt to a boil. Mix together the remaining 3 1/2 cups of water and corn grits in a bowl. When the pot of water comes to a boil, add the cornmeal mixture and stir quickly and continuously until the entire mixture is well blended. Add the roasted garlic paste. Reduce the heat so that the polenta is at a low simmer, stirring frequently. Continue to do so until the polenta pulls away from the pot (about 35 minutes). Pour the polenta into a baking sheet to cool. Cut into desired shape (squares for the Napoleon) and pan fry in olive oil until golden in color.
- To build the Polenta Napoleon:
- Place a bed of smoky greens on the plate and top with a polenta square. Top the square with a ladle of rosemary-scented white beans. Top the beans with another polenta square. Decorate the plate with roasted carrot sauce.
SOFT POLENTA WITH ROASTED HERBS
Comfort food! Roasting the herbs lends them an even fuller flavor, giving ghe dish it's special savor! Adapted from Caprial's Cafe Favorites cookbook.
Provided by Sharon123
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, heat olive oil over high heat until very hot. Add the garlic and shallots and saute until they begin to give off their aroma, 2-3 minutes.
- Add the stock and heat just to a boil. Gradually whisk in the polenta to avoid lumps from forming. Cook until the polenta is thick, 3-4 minutes. Add the cheese and cream and mix well. Season with salt and pepper and remove from the heat. Set aside.
- In a small saute pan over high heat, cook the butter until golden brown, 2-3 minutes.
- Add the herbs and immediately remove the pan from the heat. Stir the pan roasted herbs into the polenta and serve right away. Enjoy!
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- Place the potato chunks in a large saucepan and cover with boiling water. Put on the hob and cook for exactly 12 minutes on a high heat.
- Meanwhile put the oil in a very large roasting tray (or 2 smaller ones) and put the tray in your oven. If the oven is not already on, preheat to 220C/200C fan/gas mark 7/425F.
- Drain the potatoes and put them back in the saucepan. Leave to steam dry for 5 minutes, then add the polenta, plus a little salt and pepper on top of the potatoes. Put the lid on and shake the pan to rough up the edges, and evenly distribute the polenta and seasoning.
- Tip the potatoes into the roasting tray, taking care not to splash yourself with hot fat, and turn the potatoes in the oil to coat them. Cook the potatoes for a total of 1 hour.
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