Crispy garlic herb potatoes
| Ingredients:
●1 pound of red potatoes | Directions: 1. Peel and cut potatoes to 1-inch cubes.1. Peel and cut potatoes to 1-inch cubes. 2. Transfer potatoes to a saucepan and submerge in cold water with salt and baking soda. Stir. 3. Bring to boil, then simmer. 4. Check if potatoes are cooked with a fork. They will be easily pierced when done. 5. In a saucepan, fry shallots, garlic, and herbs on medium heat until garlic turns golden. 6. Strain the oil and set aside the garlic and herb mixture. 7. Drain the potatoes and transfer to a large bowl. 8. Combine oil and toss potatoes until coated. 9. Transfer the potatoes to a baking sheet and roast at 450F for 20 minutes. 10. Flip the potatoes and roast for another 10 minutes, or until the potatoes are golden and crisp. 11. Remove from oven, toss with garlic and herb mixture and season to taste with salt and pepper. |
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Breakfast potatoes
| ●1 pound of red potatoes ●1 pound of yukon gold ●1 whole green bell pepper ●1 whole red bell pepper ●1 whole yellow onion ●1 cup of shredded cheddar ●3 tbs olive oil ●2 tbs unsalted butter ●4 cloves garlic, minced ●1/2 tsp cayenne ●1 tsp paprika ●1 tbs cumin ●1 tbs salt ●1/4 tsp baking soda | 1. Cut potatoes to 1-inch cubes1. Cut potatoes to 1-inch cubes
2. Transfer potatoes to a saucepan and submerge in cold water with salt and baking soda. Stir. 3. Peel and roughly chop the onion and bell peppers. 4. In a large bowl, toss together the potatoes, bell peppers, onion, olive oil, melted butter, garlic, cayenne, paprika and cumin. 5. Transfer to a baking sheet and spread potatoes out evenly. Roast for at 425F for 20 minutes. 6. Shake and flip the potatoes, then continue roasting for another 15 minutes, or until browned and crisp. 7. Remove from oven and sprinkle shredded cheddar on top. 8. Season with salt and pepper to taste, serve immediately. |
