How to Make Garlicky herbed potatoes in 14 Minutes for Beginners

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, garlicky herbed potatoes. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Give the garlic herb mashed potatoes one final taste and add more salt, if needed. Pile a big scoop on to a plate, add a little extra butter if you're feeling like a rebel, and dig in! By The Good Housekeeping Test Kitchen.

Garlicky herbed potatoes is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Garlicky herbed potatoes is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook garlicky herbed potatoes using 5 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Garlicky herbed potatoes:

1. Take 2 lbs baby creamer potatoes, halved
2. Take 3 cloves garlic, minced
3. Prepare 1/2 cup extra virgin olive oil
4. Prepare 1/4 cup unsalted butter
5. Take Large handful fresh Italian parsley, roughly chopped

Garlicky Roasted Potatoes with Herbs. "Always looking for ways to use fresh herbs, I came up with these parsleyed roasted potatoes. Garlic, thyme & rosemary make these potatoes so delicious, and the grill gives them just the right Garlicky, tender and super flavorful grilled potatoes in foil. Delicious addition to any summer cookout. Combine all ingredients except potatoes in food processor and pulse until well combined.

Instructions to make Garlicky herbed potatoes:

1. Put the potatoes in a large pot of cold water. Turn the heat up to medium-high and let the water comes to a boil. Simmer the potatoes for 15 to 20 minutes, or until they're about 3/4 cooked.
2. While waiting for the potatoes, add a pinch of salt to the garlic and crush it into a paste with the flat of your knife. Put the garlic in a bowl with 1/2 cup of extra virgin olive oil and let it infuse.
3. When the potatoes are done, drain them well. Put a large pan on medium-high heat. Add 3 or 4 tbsp of the garlicky olive oil to the pan. Take care not to include any garlic pieces, as they'll burn. Add the potatoes and let them fry until browned, about 10 minutes.
4. Transfer the potatoes to a large mixing bowl. Add the crushed garlic and remaining olive oil, butter, and chopped parsley. Toss, add salt to taste, then toss again. Serve hot.

You can also mince the garlic and mix everything in a small bowl but I find the food. These potatoes are savory, sweet and cut in the impressive Swedish hasselback style. It's a show-stopping side that's dressed and ready to impress in melty Parmesan cheese. Do not overcook or potatoes will lose their shape. The best way to eat the garlic is to squash it out of its skin with a knife and spread it onto the roasted.

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