Garlic And Parsley Potatoes With Red And Black Pepper Rachael R Recipes

GARLIC AND PARSLEY SEASONED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut the potatoes in half or quarters and place in a bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into one layer.
• Roast in the preheated oven until browned and crisp, 45 minutes to 1 hour. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, adjust seasonings if needed, and serve hot.

GARLIC & PARSLEY NEW POTATOES

Steps:

• Scrub the potatoes well.
• Pare a 3/4" strip around the middle of each potato (this is just to give you a little contrast in color).
• Place potatoes in a saucepan, cover with water and bring to a boil.
• Simmer covered for about 20 minutes or until tender.
• Drain potatoes and place them in a bowl add two teaspoons of oil& toss.
• In a non stick frypan add the remaining oil over medium heat.
• Add garlic,cook approximately 1 minute.
• Add parsley, salt& pepper, mix well.
• Add potatoes, reduce heat to low and cook stirring constantly for 1 or 2 minutes.
• Serve.

ROASTED RED NEW POTATOES WITH SWEET PAPRIKA BUTTER AND PARSLEY

Steps:

• Preheat oven to 450 degrees F.
• Sort potatoes. Potatoes that are 2 inches or less in diameter can be left whole. Halve remaining potatoes. Coat very lightly with a drizzle of extra virgin olive oil and roast potatoes 20 to 25 minutes, until just tender. Transfer potatoes from the oven to a bowl. Sprinkle in parsley and season the potatoes with salt and pepper. Toss the potatoes with butter and paprika to coat evenly. Adjust salt and pepper, to your taste, and serve.

GARLIC POTATOES

Steps:

• Place the potatoes and garlic into a large pot, and just cover with salted water. Bring to a boil; reduce heat to low, and cover. Simmer until very tender, about 20 minutes. Drain. Allow to steam dry for a minute or two.
• Return the potatoes to the pot. Pour in milk, and season with salt; mash until smooth. Stir in the parsley.

PARSLEY-DILL POTATOES

Steps:

• Using a peeler or a paring knife, peel a 1/2-inch strip around the circumference of each potato. Fill a large saucepan with cold water. Add the potatoes and place them over high heat. Boil potatoes until fork tender, about 15 to 20 minutes. Drain and place the potatoes back into the pan on the burner for 30 seconds to dry them out. Add the butter and toss in the herbs. Season the potatoes with salt and pepper.

GARLIC AND PARSLEY POTATOES WITH RED AND BLACK PEPPER (RACHAEL R

Steps:

• Preheat outdoor grill to high or oven to 500 degrees F.
• Rip 2 sheets of about 18in. long foil and stack them together.
• Cut potatoes into wedges and pile them on the center of the foil.
• Combine the garlic with the potatoes and sprinkle the EVOO, red pepper flakes, parsley, and lots of salt and pepper.
• Pull the ends of the foil together and fold them over, then close the opposite sides to form a packet.
• Cook for 20 min, turning once.
• If cooking on a grill, place packet to the side and not over the direct heat to prevent scorching.

ROAST POTATOES WITH GARLIC AND PARSLEY

Steps:

• I love to roast potatoes. First, because they are potatoes, which are awesome. But second, roasting potatoes give you the opportunity to get a great contrast in flavor and texture, which crispy, caramelized, and seasoned outsides, and soft, tender centers. In this recipe video, I show you how to make a roasted potato that I finish with a mixture of garlic and parsley, called persillade in French. The garlic and parsley get an extra savory and herbaceous that makes these potatoes the perfect side for all kinds of meat and fish dishes. Hope you enjoy them as much as I do. RECIPE FOR ROASTED POTATOES WITH GARLIC AND PARSLEY Ingredients (for 4 servings) 8 - 15 new potatoes; about golf ball size Olive oil 2 - 3 garlic cloves 1/4 cup or a half handful of fresh Italian parsley· Recipe Overview and Keys to Success To make the best roasted potatoes you can, just follow these few things: You should blanch the potatoes before roasting them. Doing so will help ensure that you get the center full cooked through, while applying enough high heat to get the outsides nice and crisp. You can blanch them hours ahead of time. When searing the potatoes in the roasting pan, use high heat, and don't flip the potatoes until they have a nice golden brown crust; if you toss them in the pan, it will be hard to get them nicely browned For the garlic and parsley mixture, you want to chop them together, with a bit of salt, very finely. If cut to course, the garlic will be too strong, and won't be distributed among the potatoes just right. If needed, you can chop them in food processor instead of using a knife. Making Roasted Potato with Garlic and Parsley Cut the potatoes in half (you can do ahead of time and just keep them in water to prevent browning) Blanch the potatoes until they are just starting to turn tender Drain the potatoes off Pre-heat your oven to 400 degrees, and put a frying pan on the medium high heat on the stove top Add olive oil to coat the bottom of the pan, and once hot add the potatoes, cut side down Let the potatoes sauté for 5 - 10 minutes, or until they've become golden brown Flip the potatoes over, and move the whole pan into the oven to finish cooking - another 5 - 10 minutes While the potatoes are in the oven, chop the parsley and garlic together with a few pinches of salt until they are finely chopped and almost a paste Test the potatoes with a knife to ensure they are tender, remove from the oven and put them into a bowl Drizzle a bit of olive oil over them, toss in the garlic and parsley, season with salt and pepper and toss everything together and serve These potatoes are great with steak, chicken, pork and fish...just about anything really. Hope you enjoy them and let me know how it goes.