ROASTED POTATOES (WITH PARMESAN, GARLIC, AND HERBS)
These are my favorite roasted potatoes! It's a recipe I've made time and time. You get a crisp cheesy exterior and a melt-in-your-mouth fluffy interior. And I can't get enough of this flavor!
Provided by Jaclyn
Categories Side Dish
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray. Lightly dust with flour and shake out excess.
- In a large mixing bowl, toss potatoes with olive oil. Add parmesan, and rosemary (if using) and season with salt and pepper (then more to taste if desired), toss to evenly distribute.
- Pour mixture onto prepared baking sheet and spread into an even layer (add parmesan clumps that may have fallen off potatoes back on tops of potatoes).
- Bake in preheated oven until golden brown on bottom, about 30 minutes. Remove from oven, add garlic and toss (they may stick slightly so use a thin melt a spatula to lift from pan and rotate).
- Return to oven and bake until tender and lightly browned, about 15 minutes longer. Sprinkle with parsley and serve immediately.
Nutrition Facts : Calories 232 kcal, Carbohydrate 30 g, Protein 4 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 162 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
MASHED POTATOES WITH ROASTED GARLIC AND HERBS
Potatoes are comfort food But when you add Lavender to it and you have real comfort food! Lavender and rosemary are a match made in heaven. Use together or alone. Your choice. You can throw fresh garlic into the potatoes when boiling in place of roasting them for ease. Almost as good as roasted garlic. To bring it over the top try it topped with Recipe #243288.
Provided by Rita1652
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cover and cook potatoes in boiling salted water for 15 to 20 minutes, until potatoes are fork tender.
- Drain potatoes.
- Mash potatoes in a large mixing bowl until no lumps remain.
- Add butter and cream, salt, and pepper mashing in to blend together.
- Mix in herbs and garlic.
- Garnish with herbs.
Nutrition Facts : Calories 337.7, Fat 17.9, SaturatedFat 11.2, Cholesterol 52.6, Sodium 490.1, Carbohydrate 40.9, Fiber 5, Sugar 1.8, Protein 5.3
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- At least 24 hours before making the roast potatoes, infuse the oil. Pour the oil into a jug, roughly chop the herbs and garlic, put in to the oil and cover with clingfilm. Leave as long as you can so that the flavours infuse.
- Clean the potatoes (leave the skin on) and then chop into quarters. Put into a saucepan and top up with cold water so that the potatoes are covered, add a good pinch of salt and put on to a high heat. Bring the potatoes to the boil and cook for a further 20-30mins until the potatoes have softened. You want them to hold their shape, but you should be able to pierce them with a fork. when they are ready, drain and leave them to one side.
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