Skillet Potatoes With Red Pepper And Whole Garlic Cloves Food

SKILLET POTATOES WITH RED PEPPER AND WHOLE GARLIC CLOVES

Steps:

• In a large cast-iron or other heavy skillet, heat oil over medium-low heat. Add garlic cloves; cook, uncovered, until almost tender, 10 minutes, stirring occasionally., Increase heat to medium. Stir in potatoes, salt and pepper. Cook, uncovered, 15 minutes, stirring occasionally. Add red pepper; cook and stir until potatoes are tender, about 10 minutes.

GARLIC SKILLET RED POTATOES

Steps:

• In a large skillet, heat oil over medium-high heat.
• Stir in potatoes.
• Cover skillet; cook, stirring, until potatoes are almost tender, about 12-15 minutes.
• Uncover, reduce heat to low.
• Stir in garlic, salt and pepper.
• Cook, stirring, until potatoes are tender, about 2 minutes.
• Sprinkle parsley and add salt to taste if desired.

GARLIC HERB SKILLET POTATOES

Steps:

• Melt the butter and heat the olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet in a single layer. Cook without stirring for 5 minutes, or until the potatoes have begun to brown on the bottom.
• Sprinkle potato slices with rosemary, thyme, oregano, parsley, and paprika. Turn the potatoes, and continue cooking 5 minutes, or until tender. Turn off the heat, and sprinkle the garlic and cayenne over the potatoes. Lightly toss for about 1 minute, until the garlic has softened.

POTATOES AND PEPPERS

Steps:

• Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.

CRISPY SKILLET POTATOES

Steps:

• Heat hot chili oil in a large skillet over medium-high heat. When oil is hot, add the potatoes. Stir in the garlic cloves, chili powder, cumin, and cayenne pepper. Cook for 2 to 3 minutes or until crispy.

CRISPY POTATOES WITH ROASTED PEPPER SAUCE

Steps:

• In a large pot over high heat, add the potatoes and cover with water by 1-inch. Bring to a boil over medium heat, then add a pinch of salt, reduce the heat and simmer until slightly tender, but not easily poked by a fork, about 10 minutes. Drain the potatoes and pour put them onto a baking sheet to cool completely.
• In a large pan add the olive oil and heat over medium-high heat. When the oil begins to swirl, add the potatoes, season with salt and leave alone to allow a crust to form, about 5 minutes. Once a crust forms on the bottom give the potatoes a toss or flip them with a spatula and allow them to crisp on the other side, about 2 to 3 minutes more. Remove the potatoes to a serving bowl with a slotted spoon. Serve drizzled with Roasted Red Pepper Sauce.
• Preheat the oven to 400 degrees F.
• Put the bell peppers, onion, garlic, and peppercorns on a baking sheet. Drizzle with olive oil and season with a healthy pinch of salt. Mix with your hands to fully coat the vegetables, and arrange the bell peppers, skin side up, so that the garlic and peppercorns can hide under the cavity of the bell pepper halves. Roast until the skin of the peppers begins to blacken and pucker, about 25 to 30 minutes. Remove from the oven and immediately put all of the ingredients and residue from the baking sheet into a bowl, and quickly cover tightly with plastic wrap. Let the peppers steam for about 5 minutes. Remove the pepper halves and, using your fingers, remove their skin by gently ripping and pulling it off, and return the peeled peppers to the bowl.
• Add the mixture to a blender along with the chili sauce. Pulse lightly until almost smooth, but still having a slight texture. Season, to taste, with salt and pour it into a small bowl.

PAN-BROWNED POTATOES WITH RED PEPPER AND WHOLE GARLIC

Steps:

• Heat oil in large nonstick skillet over medium-low heat. Add garlic; sauté until pale golden, 10 minutes. Increase heat to medium. Add potatoes; cook until pale golden, stirring every 5 minutes, about 15 minutes. Stir in bell pepper. Cook until potatoes are tender and golden, stirring every 5 minutes, about 15 minutes. Season with salt and pepper. Transfer to bowl.

PAN-BROWNED POTATOES WITH RED PEPPER AND WHOLE GARLIC

Steps:

• Heat oil in large nonstick skillet over medium-low heat. Add garlic; sauté until pale golden, 10 minutes.
• Increase heat to medium. Add potatoes; cook until pale golden, stirring every 5 minutes, about 15 minutes. Stir in bell pepper.
• Cook until potatoes are tender and golden, stirring every 5 minutes, about 15 minutes.
• Season with salt and pepper.
• Transfer to bowl.

ROASTED POTATO, GARLIC, AND RED PEPPER SALAD

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.