Garlic New Potatoes Recipes

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.

GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange potatoes and garlic cloves in a 9x13-inch pan. Drizzle with oil and sprinkle with salt and pepper.
• Bake in the preheated oven until potatoes are tender and garlic cloves are soft, 30 to 40 minutes.
• Remove from the oven. Squeeze garlic cloves to release roasted garlic onto the potatoes; discard garlic skins. Mix potatoes and garlic together.

GARLIC ROASTED POTATOES

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.

GARLIC BUTTER NEW POTATOES

Steps:

• Add potato to salted water in a large saucepan. Cook, covered, 10 minutes or until tender. Drain. (Do NOT overcook the potatoes- they will be mushy!).
• Meanwhile, melt the butter in a small skillet over medium-high heat.
• Add garlic and salt (optional). Cook, stirring constantly, for 3 minutes or until garlic is tender.
• Add parsley, pepper, and dill (optional). Pour over potatoes, tossing gently to coat.
• Enjoy!

GARLIC NEW POTATOES

Steps:

• Place broth and potatoes in saucepan. Heat to a boil. Cover.
• Cook over low heat 15 minutes or until tender. Drain.

GARLIC SMASHED POTATOES

Steps:

• Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place potatoes in a large saucepan and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 15 minutes; drain well and let cool slightly. Place potatoes onto the prepared baking sheet. Using a flat dry measuring cup or glass, carefully smash the potatoes until flattened but still in one piece. Top with olive oil, garlic and thyme. Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Serve immediately.

GARLIC NEW POTATOES

Steps:

• Place potatoes in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 15-20 minutes or until tender. Transfer to a serving bowl. , Combine the butter, garlic, parsley, salt and pepper; pour over potatoes and toss to coat. ,

GARLIC DILL NEW POTATOES

Steps:

• Wash potatoes and cut in half if larger than bite-sized.
• Peel garlic cloves and slice each clove into 2-3 slices.
• Bring a large pot of salted water to a boil. Add potatoes and garlic.
• Boil until potatoes are tender when poked with a fork, about 12-14 minutes.
• Drain potatoes & garlic well and place in a bowl.
• Stir in butter and dill and season with salt & pepper to taste.

LEMON & GARLIC NEW POTATOES

Steps:

• Cut scrubbed potatoes into wedges; place in a large saucepan. Add water to cover; bring to a boil. Cook, covered, until tender, 10-15 minutes; drain. In the same pan, heat oil over medium-high heat. Add potatoes; cook until browned, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from heat. Stir in remaining ingredients.

NEW POTATOES WITH GARLIC SCAPES

Steps:

• Place potatoes in a large pot; cover with water. Add enough salt so that the water tastes like the ocean, about 2 tablespoons. Cover, and bring to a boil.
• Remove from heat. Add garlic scapes. Let sit 10 minutes; the potatoes should be tender when pierced with a knife. Drain, and separate potatoes from scapes. When potatoes are cool enough to handle, cut in half.
• Heat oil in a skillet over high heat. Add potatoes, in batches if necessary, cut sides down, and cook until they begin to brown, about 1 minute. Reduce heat to medium, and add 1 tablespoon butter. Cook until potatoes are golden and crisp, stirring occasionally, 7 to 8 minutes.
• Add garlic scapes and 1 tablespoon butter to pan; raise heat to make potatoes extra crisp. Season with salt and pepper.

NEW POTATOES IN A GARLIC CREAM SAUCE

Steps:

• How to cook new potatoes:
• Scrub each potato clean with a scouring pad (or the abrasive side of a dish sponge). New potatoes have a very thin skin. You don't have to scrub all of it off, just get at least half of it off.
• Leave bite-sized potatoes whole and cut larger ones in halves or quarters so they are about 1" thick pieces. Place potatoes in a pot and cover with cold water. Bring to a boil, add 1/2 Tbsp salt and boil for 15-20 minutes or until easily pierced with a fork. Drain potatoes.
• In a separate pan, add 1 Tbsp olive oil. Add finely diced onion and saute over medium heat until golden and soft. Add 1 pressed garlic clove and sauté another minute, stirring constantly. Add 3/4 cup heavy whipping cream and 1/2 tsp salt, or add salt to taste, bring to a boil and let simmer an additional 2 minutes. Stir in 1/4 cup chopped fresh dill then remove from heat and pour sauce over potatoes. Toss potatoes in sauce until evenly coated. Cover with lid to keep warm until ready to serve.

GARLIC BABY POTATOES

Steps:

• Prepare the potatoes by giving them a rinse. Leave the skin on.
• In a small cup, add the olive oil and minced garlic, and place in the microwave for 30 seconds. Stir, and return for another 30 seconds. Set aside.
• Boil the potatoes in water until tender. Check by poking a knife through to see if they are soft. It should take 10 - 15 minutes to cook. Then drain, leaving the potatoes in the pan.
• To the pan, add the olive oil garlic, lemon juice, mayonnaise, herbs and salt and pepper to taste. Shake the pan or stir to combine everything then serve in a bowl or plate.
• You could also very lightly crush the potatoes with the back of a fork before serving. This is also delicious!

ROASTED NEW POTATOES WITH GARLIC

Steps:

• Preheat oven to 375 degrees F.
• Half the potatoes lengthwise and cut them into 1-inch-wide wedges. In a medium bowl, toss the potatoes with the butter and 1 teaspoon of salt. Spread the potatoes out on a roasting pan large enough to hold them in a single layer. (Arrange the potatoes cut-side down, to ensure crisply browned edges.)
• Roast the potatoes until golden brown, about 45 minute. Add the garlic and stir to coat the potatoes evenly. Continue to roast until the potatoes and garlic are evenly browned, about 15 minutes more. (Take care that the garlic doesn't burn.) Remove from the oven and mix with the parsley. Season with salt and pepper to taste. Serve.

NEW POTATOES WITH GARLIC AND DILL

Steps:

• Wash and place the Baby Potato (750 gram) in a pan. Cover with at least 3cm of boiling water and cook on medium heat until tender for about 20 minutes.
• Drain the potatoes in a sieve and shake to remove any excess water, set aside, and allow them to dry for a few minutes.
• Heat the Vegan Butter (2 tablespoon) in a pan on medium heat. Add the Garlic (5 clove) and fry until golden.
• Add the baby potato and spread them evenly. Press down gently on each potato with a large fork or potato masher until it's flattened but still in one piece.
• Gently stir and turn the potatoes so they're evenly coated in butter. This should take 3-5 minutes.
• Add Fresh Dill (10 gram), Salt (1/2 teaspoon), and Ground Black Pepper (1 pinch), toss and then cook for another couple of minutes.
• Serve hot and enjoy!

ROASTED NEW POTATOES WITH HERBS AND GARLIC

Steps:

• First of all sort through the potatoes and cut any larger ones in half so they are all as evenly sized as possible. Then place them in a large bowl along with the garlic and chopped herbs and a good seasoning of freshly milled black pepper. Next add the oil and vinegar and toss everything around to get all the potatoes evenly coated. Now cover the bowl with a cloth and leave on one side until the potatoes have soaked up all the flavours - about 1½ - 2 hours. To roast the potatoes, pre-heat the oven to its highest setting, spread the potatoes out on a large, solid roasting tray, season well with crushed Maldon salt and roast on the highest shelf for 20-25 minutes. Test them with a skewer - they should be crisp on the outside and soft and tender within. Serve straight away.

ROSEMARY GARLIC POTATOES RECIPE

Steps:

• Preheat oven to 200°C (400°F, gas mark 7). Cut the potatoes in half lengthways and place in a shallow roasting tin. Add the chopped herbs, garlic and olive oil and stir well.
• Season generously with salt and freshly ground black pepper and place in the oven. Cook for 45 mins or until crisp and golden brown.