Best Golden Garlic Potatoes Recipes

GOLDEN GARLIC MASHED POTATOES

Steps:

• Place the potatoes and garlic in a medium sauce pan and cover with cold water. Add a generous amount of salt to the pan (I use 1 - 2 tbsp). Bring to a boil and cook until the potatoes are tender (about 20 minutes). Drain the potatoes and garlic. Mash them with a potato masher or pass through a ricer or food mill. Important - don't use a food processor or mixer if you don't want a pasty result.
• While mashing the potatoes, heat the cream for a few seconds in the microwave until it's warm. Add about a third of the cream to the potatoes along with a tbsp of butter. Stir until incorporated. Repeat the process two more times.
• Taste for seasoning and add more salt if necessary. If you need to keep them warm until the rest of the meal is finished, cover and place in a 200 degree oven.

ROASTED POTATOES IN GOLDEN GARLIC SAUCE (TREASURE TROVE #4)

Steps:

• Preheat oven to 425°F.
• Put 3 tbsp olive oil in the bottom of a 9x13 in baking dish & heat in oven for 5 minutes.
• Add potatoes & toss to coat w/oil. Roast potatoes (turning occ) for 30-35 min or till tender.
• While potatoes are baking, prepare garlic sauce: In a sml skillet, heat remaining 3 tbsp olive oil & add sliced garlic cloves. Cover & cook over very low heat for 7-10 min or till garlic is tender.
• Sprinkle w/sugar & stir till garlic is caramelized. Add balsamic vinegar, white wine & basil & simmer for 2 minutes.
• Spoon sauce over roasted potatoes, sprinkle w/ground black pepper & parsley & serve immediately.

GOLDEN GARLIC POTATOES

Steps:

• Heat annatto oil (adding more if needed) in a heavy skillet over medium-high heat.
• Add potatoes and sprinkle with salt and pepper to taste.
• Sauté for about 5 minutes, reduce heat and cook for 5 minutes add garlic, continue cooking stirring occasionally, until potatoes are cooked through.
• Season with salt and pepper again and serve.

GOLDEN ROASTED POTATOES, PARSNIPS & GARLIC

Steps:

• Heat oven to 200C/180C fan/gas 6. Cook the potatoes and parsnips in a large pan of boiling salted water for 3 mins. Drain, then separate potatoes from parsnips.
• Meanwhile, pour the oil into a roasting tin and heat for 5 mins. Coat the potatoes in the hot oil, then roast for 25 mins. Remove from oven, add the parsnips and garlic, then return to the oven and cook for a further 30 mins, giving the tin a shake halfway through.