Time 45m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees F (200 degrees C). Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet. Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet. Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes. Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total). Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.) Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix. Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.
Time 30m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. In a bowl, toss potatoes, garlic, and olive oil together to coat. Place potatoes in a single layer on a baking sheet. Sprinkle with salt and pepper to taste. Place in 350 degree oven for 15-20 minutes, or until tender, allow to cool for 10 minutes. Combine mayonnaise, Creole mustard, lemon juice, parsley, and scallions. Add to potatoes. Add salt or pepper to taste. Serve cold or room temperature.
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.
Time 1h5m Yield 8 servings Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees F. Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs. Add potatoes and toss. Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool. When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup. Add enough oil to the drippings to measure 6 tablespoons of oil. Whisk the vinegar and mustard in a small bowl. Gradually add the oil and then mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at room temperature. Serve.
Time 45m Yield 4 servings Number Of Ingredients 16 Steps:
Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes. Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño. After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don’t overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven. Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed. To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.
Time 1h15m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Heat oven to 375 degrees. Mix the oil, garlic cloves, salt, pepper in a large bowl. Add potatoes a few handfuls at a time tossing to coat with each addition. Spread out onto a baking sheet that has been sprayed with pan coat and bake for 45 minutes, sitrring every 15 minutes. Take out of the oven and let cool on the baking sheet. Meanwhile in a small bowl with a wire whisk or fork combine the mayonaisse, white wine vinegar, dijon mustard, and parsley flakes if using. In the larger bowl add the cooled potato cubes, bacon, celery, and red onion. Add the dressing and toss the potatoes to coat. Check to make sure there is enough salt and pepper and adjust to your tastes. Best if refrigerated overnight.
Time 1h15m Yield 9 servings. Number Of Ingredients 12 Steps:
In a large saucepan, bring 6 cups water to a boil. Add beans; bring to a boil. Cover and cook for 3 minutes. Drain and immediately place beans in ice water; drain and pat dry., Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Place cut side up in a greased 15x10x 1-in. baking pan. Add potatoes; drizzle with broth. Bake, uncovered, at 400° for 30-40 minutes or until garlic is softened., Remove garlic; set aside. Add the red peppers, onions and reserved beans to the pan. Bake 30-35 minutes longer or until tender. Cool for 10-15 minutes. , Squeeze softened garlic into a large bowl. Stir in the vinegar, oil, sugar, rosemary and salt. Add vegetables; toss to coat. Serve warm or cold.
Time 1h Number Of Ingredients 6 Steps:
Preheat oven to 400 degrees F. Cut potatoes into cubes and place in a large bowl. Add olive oil, salt, pepper, garlic and Italian seasoning and toss until evenly coated. Cover a baking sheet with foil and spray with nonstick cooking spray. Spread potatoes out in one even layer on prepared baking sheet. Roast in the oven for 45 minutes to an hour, or until potatoes are browned and crisp.
Time 45m Yield 4 Number Of Ingredients 5 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.
Yield 4 servings Number Of Ingredients 9 Steps:
Preheat the oven to 400˚F (200˚C). Cut potatoes in half, then slice. Place the potatoes in a large bowl. Drizzle olive oil and toss to coat. In a small bowl, mix salt, garlic powder, Italian seasoning, and paprika. Sprinkle seasoning on potatoes and toss to coat. Spread the potatoes on a baking sheet. Bake for 30 minutes. Remove from the oven, sprinkle with parmesan and pepper. Bake for an additional 20 minutes. Sprinkle potatoes with fresh parsley and serve while hot. Enjoy!
More about “garlic roasted potato salad recipes”
Yield Makes 6 servings Number Of Ingredients 7 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.
