Best Cheesy Garlic Herb Roasted Potatoes Recipes

CHEESY SMASHED POTATOES WITH GARLIC AND HERB

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Place the potatoes and rosemary sprigs on a sheet pan. Drizzle with the olive oil and sprinkle some salt. Toss the potatoes to coat with the oil,
• Bake for 30 to 35 minutes or until tender.
• In a small pan over low heat, melt the butter. Add the minced garlic, rosemary, salt and pepper to taste. Stir to combine. Let the butter get infused with the garlic and rosemary for a couple of minutes making sure the butter doesn't get brown. You could do this step in the microwave also.
• Remove the roasted potatoes from the oven and gently smash them with a potato masher.
• Pour a little bit of the melted herb butter on each smashed potato. Top with shredded cheese.
• Return the potatoes to the oven. Bake for 3-4 minutes or until the cheese melts and is a bit golden on the top. Serve hot/warm.

GARLIC AND HERB ROASTED POTATOES

Steps:

• Combine ingredients, roast in 400 degree F oven for about 30 minutes.

ROASTED GARLIC TWICE-BAKED CHEESY POTATOES

Steps:

• Preheat oven to 400°F.
• Place each potato and head of garlic onto its own piece of foil, which should be large enough to fully wrap around the potato or garlic.
• Prick the potatoes several times one each side with a fork. Cut off the top of the garlic to expose the top of the cloves.
• Drizzle each potato and the heads of garlic with olive oil.
• Move to oven and bake for an hour. (I usually place them on a cookie sheet to prevent any oil from dripping and to make it easier to put in and out at once).
• Remove the potatoes and garlic from the oven and reduce heat to 350°F.
• Unwrap each potato and halve the short way (so they look like little cups, as opposed to a long "boat"). Cut off a small bit on each of the smaller, round ends so that they will sit up straight. Gently scoop out the potato flesh, leaving a thin edge all the way around the cup. Avoid breaking the potato skin.
• Mash the potato flesh in a medium bowl. Add sour cream, processed cheese (reserve 8 small cubes), and pepper, and beat until fluffy.
• Stuff mixture into the cups - it will be quite full, so mound on top as needed.
• Return to oven and bake for an additional 25 minutes, until heated through and cheese has melted.
• Top each potato half with a remaining piece of cheese and return for an additional 5 minutes, or until the cheese on top has melted.
• Garnish the potatoes with bacon and green onions before serving.

CHEESY GARLIC POTATOES

Steps:

• Scrub potatoes and cut into eighths. Clean garlic, leaving cloves whole.
• Place potatoes and garlic in a large stockpot and cover with water. Bring to a boil over medium high heat and cook until potatoes and garlic are tender, about 18 to 20 minutes.
• Drain potatoes and garlic. Place in a large bowl and add butter and milk. Whip well; add yogurt and Parmesan cheese. Whip until smooth and creamy, about 3 to 4 minutes.
• Place in a serving bowl and sprinkle with paprika.
• Serves 6 to 8.