Smashed Potatoes with Garlic and Herbs If you've got a bag of baby new potatoes but don't feeling like tossing them with your same old vinaigrette, here's another easy, healthy and delicious way to serve them: Cook them in simmering water just until they're soft enough that you can smash them slightly with the bottom of your fist. Then transfer them to a pan, coat with olive oil and salt, and roast. The banged-up edges of the potatoes will brown and crisp. Get the recipe: Smashed Potatoes with Garlic and Herbs <p style="text-align:right;color:#A8A8A8"></p>
In the next post, I’ll continue the turkey brining discussion, and move on into roasting the sucker. Meantime, here’s a yummy Thanksgiving side dish! Spaghetti squash is so weird. So wonderfully, deliciously weird.
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Jul 11 Welcome to Unsophisticook! I'm always cooking up something new, so be sure to subscribe to the blog to receive FREE updates sent right to your inbox. I knew I wanted to roast the pretty little fingerling potatoes that we picked up at Trader Joe's last week, but it wasn't until I was digging through the produce drawer and spied the leftover Giant of Italy parsley from our CSA share that I started to formulate what flavors I wanted to combine with them. Toss in a little garlic, olive oil and fresh lemon juice, salt and pepper to taste and pop them in the oven. End result?
Ingredients 6 slices turkey bacon 2 pounds small Yukon gold potatoes , halved Salt 1 cup buttermilk, eyeball it Freshly ground black pepper 1/4 cup chopped fresh chives , a handful 1/2 cup shredded extra-sharp cheddar cheese , yellow or white, 2 handfuls Directions
Ingredients For the Chips: 3 large russet potatoes (2 1/4 pounds total) sliced into 1/8-inch thick rounds 2 tablespoons olive oil 2 teaspoons coarsely ground black pepper Salt For the Dip: 2 teaspoons olive oil 1 small onion, minced 2 scallions, thinly sliced, greens and whites separated 1 1/4 cups nonfat Greek style yogurt or 1 2/3 cups regular nonfat plain yogurt 1/4 cup mayonnaise 3/4 teaspoon onion powder 3/4 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon pepper Directions
I like to think of myself as a glass-half-full kind of gal. I tend to have a sunny demeanor. I try to accentuate the positive even in the most grave of situations.
Courtesy of Food Network Magazine 1. Classic Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter.
These Hasselback potatoes looks beautiful, don't' they?
I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort.