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Preheat the oven to 450°F. In a medium measuring cup, whisk together the butter, oregano, salt, and pepper. Peel the potatoes and trim the rounded ends. Cut the potatoes into 1-inch-thick slices ...
Thin-skinned red potatoes get sliced, layered in parchment, smothered in a creamy, cheesy, garlicky sauce, then baked until steaming and tender. Best part? ... Roasted Garlic Mashed Potatoes.
Thin-skinned red potatoes get sliced, layered in parchment, smothered in a creamy, cheesy, garlicky sauce, then baked until steaming and tender. Best part? ... Roasted Garlic Mashed Potatoes.
Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth. Mash the potatoes with 1 1/4 cups of the broth, 2 or 3 cloves of roasted garlic* and chives, if desired. Add additional broth, if needed, until desired consistency is reached. Tip: Leftover roasted garlic is perfect for garlic toast, meat gravy, soups, etc.
Roasted garlic mashed potatoes! That extra savory flavor from melty, roasted garlic adds the perfect kick to classic mashed spuds. (We also add a splash of tangy balsamic vinegar to kick them up a ...
For some flavor we added rosemary and garlic, but just like our other roasted potatoes, feel free to add any herbs or flavors your heart desires. Get the Roasted Fingerling Potatoes recipe . Erik ...
The recipe only requires a few basic ingredients: small red and white-skinned potatoes, garlic, olive oil, and fresh rosemary leaves. The potatoes looked gorgeous when they came out of the oven ...
Toss small, whole potatoes in oil and season them generously with salt and pepper. I would recommend roasting them at 400°F, then when it comes time to cook the smashed potatoes, crank your oven ...