Roasted Garlic Potato Bites Recipes
GARLIC ROASTED POTATOES
Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield : 8 servings
Number Of Ingredients 6
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.
ROASTED GARLIC POTATO BITES
Make and share this Roasted Garlic Potato Bites recipe from Food.com.
Provided by HappyVal
Categories Potato
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Roast the garlic by placing cloves and oil in a small oven dish (or make a packet with heavy duty aluminum foil).
- Bake@ 375 for 35-45 minutes.
- While garlic is roasting, clean and cut potatoes into bite size pieces (you may leave the peelings on or peel them off, whichever you perfer).
- Rinse well and dry potatoes completely.
- When garlic is done roasting combine the oil (take out the garlic cloves>>garlic will burn and become bitter if cooked too long
- Coat potatoes well and evenly.
- Spread out potatoes on a large cookie sheet.
- Bake@ 375 for an hour.
- Garlic cloves can be added after baking is done, or keep cloves in an airtight container in the fridge for a later use (like garlic mashed potatoes, Delicious!).
- Enjoy.
ROASTED GARLIC BABY POTATOES
Steps:
- 1. Toss quartered potatoes in seasoned oil
- 2. Place on rimmed cookie sheet in 425 degree F oven Stir potatoes twice while baking
- 3. Bake for 40-50 minutes till crispy
ROASTED PUMPKIN BITES
I was introduced to these at a party and was pleasently surprised at how good they were - a nice mixture of sweet pumpkin, tangy Balsamic and hot chili powder. This recipe comes out of a local supermarket magazine here in Holland. I think it's a perfect appetizer for Halloween or Thanksgiving
Provided by - Carla -
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F.
- Spray an oven proof baking dish with non-stick cooking spray (or you can butter the baking dish if you prefer).
- In a bowl, mix the garlic, Herbs de Provence, chili powder, cinnamon, cumin, Balsamic vinegar and olive oil.
- Add the pumpkin and toss well to coat.
- Set pumpkin in the bakng dish.
- Place baking dish in the center of a pre-warmed oven 20-25 minutes; after 10 minutes coat the pumpkin with any additional coating left in the bowl.
- Once roasted, pierce with toothpicks or cocktail prikkers and serve.
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4.7/5 (23)Calories 275 per servingTotal Time 25 mins
- Heat a large cast iron skillet over medium high heat and add olive oil and butter, potatoes, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes, stir and cook and additional 3 minutes until fork tender. Remove and set aside on a plate.
- Turn the skillet to high heat. Add the 1 tablespoon butter and steak bites. Let the steak sear for a minute and then continue to stir the steak until they are golden brown.
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From emilybites.com
Cuisine AmericanTotal Time 1 hr 5 minsCategory Side DishCalories 120 per serving
- Place the potatoes in a large pot and fill ½-3/4 full with water (more than enough to cover the potatoes). Shake some salt into the water and cover the pot. Bring the water to a boil and then reduce heat to simmer. Simmer uncovered for 18-20 minutes. Drain the water from the potatoes and transfer the potatoes to the prepared baking sheet. Allow to cool for 3-5 minutes. Using the back of a cooking spatula, push down on each potato until the skin bursts and it flattens somewhat (see photo) into a smashed “circle.”
- Drizzle the smashed potatoes evenly with a tablespoon of the olive oil. Sprinkle or grind the salt over the potatoes. Flip the potatoes other and drizzle evenly with the remaining tablespoon of olive oil. Sprinkle or grind additional salt over the potatoes.
- Place the baking sheet in the oven for 15 minutes until the potatoes are getting golden on the bottom. Flip the potatoes over, sprinkle with the minced garlic and place them back in the oven for another 15-20 minutes. Remove from oven and sprinkle with parsley.
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Ratings 5Category Side DishCuisine AmericanTotal Time 1 hr 20 mins
- Combine potatoes, onion, and garlic in a large roasting pan. Potatoes don't need to be in a single layer, but you also don't want them piled too high because they will take much longer to cook.
- Uncover and place on an upper rack under broiler for about 5 minutes (watch closely) until potatoes are nicely browned and starting to crisp on the edges.
ROAST GARLIC MASHED POTATOES - IMMACULATE BITES
From africanbites.com
5/5 (3)Calories 315 per servingCategory Side Dish
- Cut the top ¼” to ½” off of a whole head of garlic, so that each individual clove should be visible. Make sure every garlic clove is exposed.
- Place the head of garlic on foil paper together with the thyme. Drizzle the top of the garlic with a bit of oil, about 1 teaspoon. Wrap it up and place it in the oven to roast for about 30 minutes or more. It should be soft, fragrant, and golden. Let the garlic cool, then squeeze individual cloves out of the skin.
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Reviews 5Servings 4Cuisine AmericanCategory Side Dish
- In a large mixing bowl, toss potatoes in butter and herb mixture making sure the potatoes are evenly coated. If you’re using multicolored potatoes like I did, keep them separated by color when mixing and when cooking. Otherwise the dark colors will run.
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From ourbestbites.com
Reviews 18Estimated Reading Time 7 mins
- Preheat your oven to 425. Cut the tops off the bulbs of garlic. Tear a sheet of aluminum foil big enough to tightly wrap both the bulbs of garlic and place them, cut side up, on top of the foil and drizzle each of them with about 2 tablespoons of extra-virgin olive oil. Wrap tightly with foil and place them, cut side up, into the heated oven. Roast the garlic for about 45 minutes. If you happen to have the oven going for other Thanksgiving-y things, just pop these in with them; if the temperature is lower, you’ll just have to extend the roasting time to about an hour. Just keep an eye (and a nose) on things; when it smells amazing and the garlic is soft, it’s ready.
- As the garlic is finishing up, bring a large pot of salted water to a boil. Meanwhile, peel the sweet potatoes and cut them into pieces that are roughly the same size. Boil the sweet potatoes until they are easily pierced with a fork. Drain, then transfer to a large bowl or the bowl of a stand mixer.
- When the garlic is done roasting, unwrap it and allow it to cool for a few minutes and then carefully squeeze it into the sweet potatoes, picking out any of the skins. Add 4 tablespoons of butter, 1/2 teaspoon kosher salt, and about 2-3 tablespoons of adobo sauce. With the wire whip attachment (or with a handheld electric mixer), mix until the potatoes break down and the butter melts. Test and add salt and adobo sauce to taste; I’d give specific measurements here, but this is going to be largely personal–some of you may end up adding all the adobo sauce or even a chili or two whereas for others, 2-3 tablespoons will be plenty (it will add a nice, smokey flavor and a tiny, tiny bit of spice).
- When the seasonings are about right, add enough buttermilk to reach the desired consistency. Again, this will be super personal; some people like their whipped potatoes smooth as silk and other others like them lumpy. When you have the consistency you want, taste them again for salt and spiciness and add more adobo sauce and/or salt taste.
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- Spread the potato wedges in one layer on a baking sheet. Add a glug of olive oil. Use a spatula to flip the potatoes and coat them evenly with the olive oil.
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- Chop the Potato (2 pound) into little pieces and partially cook them. You can boil them on the stove for 5 to 10 minutes until they are still firm and not cooked through yet.
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