garlic potatoes

These potatoes from Delish.com have absolutely everything you would want in a side dish. 

Garlic Butter Potatoes

lb. potatoes

c. butter, melted

c. extra-virgin olive oil

garlic,

kosher salt

black pepper

c. mozzarella

c. Parmesan

c. finely chopped parsley

Tips on how to make the potatoes fan out?
Great recipe though!
Added crushed up bacon to mine.

Came out amazing.  The only 2 things I did different was just before serving I did a light coat of browned butter.  I didn’t do mozzarella cheese, rather shredded Parmesan.

May  I ask whether I need to peel the potatoes?

Made these last night.  Had my husband cook them in the Camp Chef smoker and that just added an extra level of flavor.  We did have to hold the slots open to get the cheese between since they did not fan out on their own

I made it with bacon in the slits of the potatoes for a family dinner and they loved it 
if it’s for the kids, try cutting the potatoes into chunks for easier handling plus u you won’t get a half eaten potato

do you know if the temperature is in C or F?

Great side dish, I recommend making sure that the potatoes separate so you can get the cheese down in between the potatoes. First time I didn't, they were still awesome, second time I made them they were better, I used little golden potatoes. Really a great dish

https://streaming.hearstdigitalstudios.com/b4841a68-5049-4ebe-a8df-6fa5470fda54/video_rover_16x9_1080p_hd_1544797308_92545.mp4

If You've Never Made These Hasselback Garlic Butter Potatoes, You're Seriously Missing Out

These Fondant Potatoes from Delish.com perfectly melt in your mouth. 

Fondant Potatoes

russet potatoes

vegetable oil

butter,

garlic clove, thinly sliced

rosemary

Kosher salt

chicken broth

Chopped rosemary,

Do you cook more with butter or olive oil?

So good! I didn't follow the recipe exactly, but what I made came out fantastic. I added an extra clove of slice garlic with the butter and omitted the rosemary since I didn't have any, I was very generous with the salt and sparing with the pepper, covered the pan with some foil in the oven, and when they looked like they were about ready I added two move cloves of minced garlic on top and a little cream and let it sit for another few minutes in the oven before we ate it. Delicious!

Awesome recipe...  I was thinking this will beca baked potato but it is a nice center!  I used roasted garlic infused olive oil instead  of regular chopped garlic and it was amazing!

Burned garlic. Caveat emptor. Add it later. 350 F or 450 F?

Is it me, or do these other 4 reviews seem fake?

https://streaming.hearstdigitalstudios.com/e725cca4-1b07-412f-9567-3ee9fdab901b/video_rover_16x9_1080p_hd_1554237813_43560.mp4

These Potatoes Are Magically Buttery

This easy recipe for Baked Garlic Parmesan Potato Wedges will blow you away with its simplicity and fantastic garlic, Italian herbs, and parmesan flavors! They make a great side dish or appetizer for parties too! 

Baked Garlic Parmesan Potato Wedges

potatoes

olive oil

salt

garlic powder

Italian seasoning

parmesan cheese

parsley (or cilantro) (ranch or blue cheese dressing

Preheat oven to 375. Lightly grease a large baking sheet and set aside.

Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.

Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

Grilled Garlic Potatoes

tbsp Butter

Large Onion, Sliced

Red Potato, Baby

Sliced Garlic, Cloves

tsp Chopped Parsley, Leaves

Cup Shredded Cheddar Cheese

Preheat the grill then increase the temperature to 400°F.

Cut and arrange potato slices, separated by onion and butter slices, on a large piece of commercial grade aluminum foil. If commercial grade aluminum foil is unavailable, layer aluminum foil until it is strong, or use a baking sheet.

Top potatoes with garlic, and season with parsley, salt, and pepper. Place potatoes on the aluminum foil.

Place on the preheated grill and cook for 30-40 minutes or until potatoes are tender. Serve hot.

an option, you can sprinkle potatoes with shredded cheddar cheese, reseal foil packets, and continue cooking 5 minutes, or until cheese is melted.

Ultra creamy, fluffy, and buttery mashed Yukon gold potatoes made with lots of fresh garlic make the perfect Thanksgiving and everyday dinner side dish. These are the best garlic mashed potatoes you&#039;ve ever had and will be requested again and again!

Creamy Garlic Mashed Potatoes

unsalted butter (divided, room temperature)

garlic

heavy cream (or milk)

sour cream

Salt and black pepper (to taste)

parsley or chives (for garnish, optional)

Place the potatoes in a medium stock pot and add enough water to cover the potatoes by about one inch. Salt the water and boil the potatoes until they are easily pierced with a fork, about 20 to 25 minutes.

While the potatoes are cooking, melt one tablespoon of butter in a small saucepan over medium-low heat. Add the garlic and cook for 1-2 minutes until the garlic is fragrant. Add the heavy cream to the pan with the garlic and heat just until it begins to simmer then remove the pan from the heat.

Drain the potatoes using a colander and transfer them to a large mixing bowl. Pour the garlic and cream over the potatoes and use the beaters of a hand mixer, with the mixer turned off, to break the potatoes apart. Add the butter, one tablespoon at a time, and beat until mixed into the potatoes.

Add sour cream, salt, and pepper. Continue to beat the mashed potatoes until all of the ingredients are combined and the potatoes are smooth.

Transfer the mashed potatoes to a serving bowl and garnish with fresh chopped parsley or chives. Enjoy!

Here's a recipe for making delicious garlic mashed potatoes sweet and mellow with none of that raw garlic harshness. Most mashed potato recipes call for cream, half-and-half, or milk. This recipe is so good and creamy you don't need any cream in the mix or gravy on the table.

Buttery Garlic Mashed Potatoes Recipe (No Gravy or Cream Needed)

Russet Burbank or Yukon Gold potatoes ((after peeling))

garlic (medium)

unsalted butter

½ teaspoon Morton Coarse Kosher Salt

black pepper (fresher is better)

herbs (your favorites)

Cook. We want to begin by de-fanging the garlic of its sulfury pungence and convert it to sweetness by cooking it. Chef Lucas recommends you peel the garlic cloves, remove the woody root, and cut them in half. Bring a non-reactive saucepan with a quart (946.4 ml) of water to a boil and add a pinch of salt and the garlic. Boil the garlic for about 15 minutes. You need lots of water to remove all the pungence of the garlic. While the garlic boils, cut the butter into 1/2 inch (12.7 mm) chunks.

While the garlic is cooking, get another pot of water boiling. Don&#039;t use the garlic water for the potatoes! Make sure you have enough water to submerge the potatoes about an inch below the surface. Add two pinches of salt. Wash the potatoes and cut them into thumb-sized chunks. Try to get the chunks about the same size so they all finish cooking about the same time. When the water is boiling, add the potatoes and boil them until a fork pierces them with only a little resistance, about 15 minutes, depending on how large the chunks are. Don&#039;t overcook the potatoes so that the exterior is mushy and they fall apart when you pierce them. Chef Lucas warns that &quot;overcooked potatoes tend to soak up water and can become runny.&quot;

Drain the garlic, drop it into the serving bowl, and add the chunks of butter, three pinches of salt, black pepper, and herbs. Mash everything into a paste with a fork.

Drain the potatoes thoroughly and keep them in the hot pot to dry them out a bit more. I like mine with some chunks, more smashed than mashed, so I just dump them into the bowl and use an old-fashioned wire masher. If you like yours smooth, use a potato ricer (it looks like a giant garlic press). Squeeze them through the holes into the bowl and mix with a large spoon. Don&#039;t use a mixer or you run the risk of making glue.

Serve. Before serving, taste and add more salt and pepper if you wish.Optional. Here&#039;s where you can add cheese, meat, or cream. I recommend you do the recipe as is the first time, and then riff on it the second time if you wish.Holding mashed potatoes. Getting all the parts of a meal ready at once is the trickiest part of cooking, so if the rest of the meal isn&#039;t ready when the spuds are, you can keep them warm in a slow cooker or heat them in the microwave for 2 to 3 minutes just before serving.

Want to make a delicious and simple potato side dish? Parmentier potatoes are what you are looking for. This French potato recipe is composed of roasted cubed potatoes with garlic, herbs and shallots.Ideal for oven cooking and can be served with almost any main course. They can even be made as mini roast potatoes for part of a roast dinner.Check out the blog post for alternative seasoning to suit the cuisine you are serving it with?

Parmentier Potatoes - Roasted Cubed Potatoes

kg White Potatoes

Salt

Black Pepper

Rosemary leaves

Garlic

Shallot

Preheat

Preheat the oven to 200°C / 180°C fan / 400° F/ Gas Mark 6.Peel the potatoes and cut into 1-inch cubes.Place into a large pan with enough cold salted water to cover potatoes.

Boil

Bring to the boil on high heat. Once it has reached boiling point time for 2 minutes.

Drain

Leave to air dry or pat dry with a clean tea towel.

Stir in oil or butter until evenly coated.

Spread

Spread out evenly on a greased roasting tin, add fresh ground black pepper

Oven

Oven bake in preheated oven at 200°C / 180°C fan / 400° F/ Gas Mark 6 for 20 minutes

Chop

Finely chop garlic, shallots and rosemary leaves, mix together. (see blog post for alternative additions)

Addition

After 20 minutes, turn potatoes with a spatula then sprinkle your chosen ingredients over the top. Cook for 10 more minutes.

Season

Sprinkle with sea salt flakes and black pepper before serving.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1645723884/aykckm0ljonlkyxldrnr.mp4

Want to make a delicious and simple potato side dish?
Parmentier potatoes are what you are looking for. This French potato recipe is composed of roasted cubed potatoes with garlic, herbs and shallots.
Ideal for oven cooking and can be served with almost any main course. They can even be made as mini roast potatoes for part of a roast dinner.
Check out the blog post for alternative seasoning to suit the cuisine you are serving it with?

Garlic Coriander Potatoes—this potato recipe is loaded with garlic, fresh cilantro and spices. It is the perfect vegan dish that goes great on its own or as a side.

Garlic Coriander Potatoes

potatoes,

fresh garlic, minced

coriander

cumin

red chili flakes

salt and pepper

fresh cilantro, chopped

Dice your potatoes into half inch cubes and...

Dice your potatoes into half inch cubes and deep fry until until they cook and become golden crisp. This should take about 10 minutes. Remove from oil and place on kitchen paper towel.

In a skillet on medium heat, cook the...

In a skillet on medium heat, cook the minced garlic, in olive oil for 1 minute. Add the potatoes and all spices. Mix well.

Garnish with fresh chopped cilantro and drizzle with...

Garnish with fresh chopped cilantro and drizzle with a bit of olive oil. Serve warm with simple green or tomato salad on the side.

These Garlic Roasted Potatoes are perfectly baked in the oven. They&#x27;re crisp on the outside, tender on the inside and loaded with a cheese and garlic flavor

Garlic Roasted Potatoes

red potatoes (washed/quartered)

thyme

Fresh parsley chopped (for serving)

Preheat the oven to 400°F and lightly grease a 9x13 baking dish.

Toss the potatoes in the baking dish with the olive oil, minced garlic, parmesan cheese and thyme. Season with salt and pepper.

Bake at 400°F until potatoes are golden brown and look crisp on the outside, about 45-55 minutes, tossing once at the halfway point.

Garnish with parsley if desired, and serve warm

https://www.youtube.com/watch?v=6b2ElZ1Qt7o

These Garlic Parmesan Roasted Potatoes are perfectly baked in the oven so they are crisp on the outside and tender on the inside with a rich, cheesy and garlicky flavor. Pair them with some chicken and vegetables for a fabulous side dish that everyone will love! They are one of my favorite side dishes on the blog!

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CRISPY GARLIC PARMESAN POTATOES | Oven Roasted!

Simple and delicious boiled potatoes, tossed in extra virgin olive oil with garlic and fresh herbs. Serve this side dish warm or at room temperature. Vegan and Gluten Free.

Simple Boiled Potatoes with Garlic and Fresh Herbs

Yukon Gold potatoes, (peeled and halved (other waxy, all-purpose potatoes will work))

Water

Black pepper

garlic cloves, (minced)

tsp rosemary

parsley

extra virgin olive oil,

Place potatoes in a large cooking pot. Add water to cover potatoes by 1 inch. Add a dash of kosher salt.

Cook over high heat to bring water to a rolling boil, then reduce heat to medium-low or low. Cover and let cook in gently boiling water for 20 minutes or so until potatoes are tender (cooking time will depend on how large the potato pieces are.) Test using a fork; fork should easily go through a potato.

Drain in a colander and transfer hot potatoes to a large bowl.

Season potatoes with a dash of kosher salt and black pepper. Add garlic, rosemary, parsley and a generous drizzle of quality extra virgin olive oil, about 1/4 cup or so. Toss to make sure the potatoes are well-coated. Set aside briefly before serving.

Serve warm or at room temperature.

These rich and creamy mashed potatoes are given some smoke on the grill and have copious amounts of smoked garlic in the mix! One of the most decadent mashed potatoes you&#x27;ll ever have.

Traeger Roasted Garlic Mashed Potatoes

russet potatoes, peeled and cut into pieces

salt (to boil potatoes)

butter, softened

smoked cream cheese,

heavy cream

pepper

Peel and cut potatoes into cubes. Add to...

Peel and cut potatoes into cubes. Add to a large saucepan, and cover with water. Boil potatoes until fork-tender, about 15-20 minutes

Drain water from potatoes, place the pot back...

Drain water from potatoes, place the pot back on the stove over low heat and cook for 2-3 minutes continually stirring to cook the remaining excess water out.

Using a potato masher, mash the potatoes and...

Using a potato masher, mash the potatoes and add butter, cream cheese, heavy cream, and garlic. Mash until your desired consistency is reached.

Add salt and pepper to taste, and fold...

Add salt and pepper to taste, and fold in sour cream.

Spray a grill-safe dish with cooking spray, and...

Spray a grill-safe dish with cooking spray, and spoon the potatoes into the pan and spread evenly. A 10x13 inch baking dish is a good size.

Preheat pellet grill to 200°F following to factory...

Preheat pellet grill to 200°F following to factory directions. Place the potatoes onto the grill, and smoke for 30 minutes. Turn the heat up to  325 and grill for another 20-30 minutes, or until the top is golden brown and everything is piping hot.

These garlic butter potatoes are truly incredible and so simple to whip up!

1kg / 2lb small Potatoes ((see notes))

tbsp Olive Oil

tsp Black Pepper

/ 6 tbsp Butter

tbsp very finely diced Fresh Parsley

Preheat the oven to 200C/390F.

Slice the tips off the garlic bulbs to expose the cloves. Drizzle with a little oil then individually wrap them in foil.

Make very thin slices (1/16&quot; - 1/8&quot;) along the potatoes, ensuring you don&#39;t go all the way down so they stay intact. Place them in a large mixing bowl with 3 tbsp oil, 1/2 tsp salt and 1/4 tsp pepper. Give them a good toss so they&#39;re evenly coated in the oil and seasoning, then space them out cut-side-up on the baking tray. Use a brush to collect any leftover oil in the bowl and brush it over the tops of the potatoes.

Add the garlic bulbs to the tray then roast everything for 30 minutes. Remove and use a brush to coat the potatoes in any excess oil in the tray (you might find it easiest to tip the tray a little). Check the garlic and if it looks like it&#39;s browning too quickly, lower the heat slightly to 180C/350F.

Roast everything again for another 15-20 minutes, or until the potatoes are deep golden and crispy and the garlic is very soft, light golden and sticky.

Squeeze the roasted garlic into a small bowl with the butter, parsley and a pinch of salt and pepper (to taste). You might need kitchen roll or a towel to protect your fingers when squeezing the garlic if it&#39;s very hot. Combine the butter, check for seasoning, then spread over the potatoes whilst they&#39;re hot. There should be plenty of butter so don&#39;t hold back!

https://www.youtube.com/watch?v=ospell8c__w

Top 13 garlic potatoes recipes from across the web

The most viewed garlic potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Garlic Butter Potatoes

Fondant Potatoes

Baked Garlic Parmesan Potato Wedges

Baked Garlic Parmesan Potato Wedges

Creamy Garlic Mashed Potatoes

Buttery Garlic Mashed Potatoes Reci...

Parmentier Potatoes - Roasted Cubed...

Garlic Coriander Potatoes

Garlic Roasted Potatoes

Simple Boiled Potatoes with Garlic ...

Traeger Roasted Garlic Mashed Potat...

Garlic Butter Potatoes

Top 13 garlic potatoes recipes from across the web

The most viewed garlic potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Garlic Butter Potatoes

Fondant Potatoes

Baked Garlic Parmesan Potato Wedges

Baked Garlic Parmesan Potato Wedges

Creamy Garlic Mashed Potatoes

Buttery Garlic Mashed Potatoes Reci...

Parmentier Potatoes - Roasted Cubed...

Garlic Coriander Potatoes

Garlic Roasted Potatoes

Simple Boiled Potatoes with Garlic ...

Traeger Roasted Garlic Mashed Potat...

Garlic Butter Potatoes

The most viewed garlic potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine