A hearty and heartwarming classic recipe that will complement any dinner. Garlic and potatoes are roasted together, making the perfect succulent side dish. Serve next to juicy steaks or alongside grilled vegetables for a surprisingly easy dinner favorite.
Garlic Roasted Potatoes photo by Pat
Ingredients:
4 large potatoes
4 large cloves of garlic, peeled and minced
2 tbsp olive oil
salt to taste
Directions:
Preheat the oven to 425 F.
Wash the potatoes and cut them into large bite-sized chunks, leaving the peels on.
Combine potato pieces, minced garlic, and salt in a bowl until potatoes are evenly coated with olive oil.
Place potatoes and garlic in a large roasting pan and bake, uncovered, for 30-40 minutes until crispy and cooked through.
Garlic Potato Pie recipe
A simple and hearty dish that is perfect for weekday nights and chilly winter evenings. Potatoes, garlic, and milk are cooked into a delightfully delicious pie that is as simple to make as it is delicious. Serve with roasted vegetables or alongside steak for an unforgettable meal.
Ingredients:
1 lb of scrubbed boiling potatoes
6 cloves of fresh garlic, sliced finely
1 cup of milk
¼ cup of breadcrumbs
3 tablespoons of grated Parmesan cheese
3 tablespoons of butter
Directions:
Preheat your oven to 375°F (180°C). Butter a 9″ pie plate and set aside.
Slice potatoes thinly. Place a thin layer of potatoes in the pie plate. Add a layer of garlic, Parmesan, and butter. Repeat until the potatoes are all used up. Reserve a small amount of butter and Parmesan cheese and set aside.
In a medium saucepan, heat milk (but do not bring to a boil) and gently pour it over the potato pie.
Top with breadcrumbs and remaining cheese and butter. Bake for 1 hour, until the potatoes are tender and the top has turned golden brown.
Twice-Baked Potatoes recipe
A classic potato side dish that will make any dinner into a memorable meal. Choose medium potatoes for the perfect side dish. You can even bake potatoes the night before and finish this versatile recipe for dinner with pre-cooked potatoes! The comforting and filling side dish will be an instant favorite at any meal.
Ingredients:
4 large russet potatoes
8 slices of bacon
1 c. sour cream
½ c. milk
4 tbsp butter
½ tsp salt
½ tsp pepper
1 c. shredded cheddar cheese, divided
8 green onions, sliced and minced, divided
Directions:
Preheat oven to 350 degrees F (175 degrees C). Wash potatoes and set aside. When heated, bake potatoes for 1 hour or until easily pierced with a sharp knife.
While potatoes are cooking, cook bacon in a large skillet until evenly browned. Drain, chop, and set aside.
Remove potatoes from oven and allow to cool for 10 minutes (or until cool enough to handle). Slice in half lengthwise and scoop into a large bowl, saving skins. Mix potato flesh, sour cream, milk, butter, salt, pepper, ½ c. cheddar cheese, and ½ c. green onions. Mix until well blended and creamy.
Spoon mixture into potato skins and top with remaining cheese and bacon. Bake for 15 more minutes.
Top with remaining green onions and serve immediately.
