Best Garlic And Parsley Seasoned Potatoes Recipes

ROAST POTATOES WITH GARLIC AND PARSLEY

Steps:

• I love to roast potatoes. First, because they are potatoes, which are awesome. But second, roasting potatoes give you the opportunity to get a great contrast in flavor and texture, which crispy, caramelized, and seasoned outsides, and soft, tender centers. In this recipe video, I show you how to make a roasted potato that I finish with a mixture of garlic and parsley, called persillade in French. The garlic and parsley get an extra savory and herbaceous that makes these potatoes the perfect side for all kinds of meat and fish dishes. Hope you enjoy them as much as I do. RECIPE FOR ROASTED POTATOES WITH GARLIC AND PARSLEY Ingredients (for 4 servings) 8 - 15 new potatoes; about golf ball size Olive oil 2 - 3 garlic cloves 1/4 cup or a half handful of fresh Italian parsley· Recipe Overview and Keys to Success To make the best roasted potatoes you can, just follow these few things: You should blanch the potatoes before roasting them. Doing so will help ensure that you get the center full cooked through, while applying enough high heat to get the outsides nice and crisp. You can blanch them hours ahead of time. When searing the potatoes in the roasting pan, use high heat, and don't flip the potatoes until they have a nice golden brown crust; if you toss them in the pan, it will be hard to get them nicely browned For the garlic and parsley mixture, you want to chop them together, with a bit of salt, very finely. If cut to course, the garlic will be too strong, and won't be distributed among the potatoes just right. If needed, you can chop them in food processor instead of using a knife. Making Roasted Potato with Garlic and Parsley Cut the potatoes in half (you can do ahead of time and just keep them in water to prevent browning) Blanch the potatoes until they are just starting to turn tender Drain the potatoes off Pre-heat your oven to 400 degrees, and put a frying pan on the medium high heat on the stove top Add olive oil to coat the bottom of the pan, and once hot add the potatoes, cut side down Let the potatoes sauté for 5 - 10 minutes, or until they've become golden brown Flip the potatoes over, and move the whole pan into the oven to finish cooking - another 5 - 10 minutes While the potatoes are in the oven, chop the parsley and garlic together with a few pinches of salt until they are finely chopped and almost a paste Test the potatoes with a knife to ensure they are tender, remove from the oven and put them into a bowl Drizzle a bit of olive oil over them, toss in the garlic and parsley, season with salt and pepper and toss everything together and serve These potatoes are great with steak, chicken, pork and fish...just about anything really. Hope you enjoy them and let me know how it goes.

GARLIC & PARSLEY NEW POTATOES

Steps:

• Scrub the potatoes well.
• Pare a 3/4" strip around the middle of each potato (this is just to give you a little contrast in color).
• Place potatoes in a saucepan, cover with water and bring to a boil.
• Simmer covered for about 20 minutes or until tender.
• Drain potatoes and place them in a bowl add two teaspoons of oil& toss.
• In a non stick frypan add the remaining oil over medium heat.
• Add garlic,cook approximately 1 minute.
• Add parsley, salt& pepper, mix well.
• Add potatoes, reduce heat to low and cook stirring constantly for 1 or 2 minutes.
• Serve.

DICED POTATOES SAUTEED WITH GARLIC AND PARSLEY

Steps:

• Using a chefs knife, trim the unpeeled potatoes into rectangular blocks. Cut each into 1/4-inch thick slices. Stack 2 or more slices together and cut them into 1/4-inch julienne strips. Cut these strips into 1/4-inch dice and place in a saucepan, covered with cold water, until ready to cook. Place the potatoes in cold water, bring to boil, then immediately take off the heat and drain. Allow the potatoes to air dry. The potatoes may be held at this point for several hours without blackening.
• Meanwhile prepare the persillade by mixing together the garlic and the parsley. If the potatoes aren't thoroughly dry, blot them with towels. Heat the oil in a very large skillet (ideally large enough to hold them in a single layer) over medium heat. Add the potatoes and cook, tossing occasionally, until they brown lightly, 6 to 8 minutes. Drain and discard the oil if you wish. Add the butter and continue sauteeing for another 5 minutes or longer to brown and crisp the potatoes completely. (the potatoes can be prepared to this point and held partially covered 1 hour before serving; if completely covered, they may develop off-taste and get soggy.
• Just before serving, toss the potatoes with the garlic and parsley over medium heat for about 1 minute. Season with salt and pepper. Serve immediately.

BUTTERY GARLIC POTATOES

Steps:

• Place the potatoes in a 2-qt. microwave-safe dish. In a small bowl, combine the butter, seasoned salt, paprika, parsley and garlic; pour over potatoes and toss to coat., Microwave, uncovered, on high for 8-10 minutes or until potatoes are tender, stirring frequently.