Best 8 Garlic Roasted Potato Skins Recipes

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Garlic roasted potato skins are a delicious and easy-to-make snack or appetizer. They are perfect for parties, potlucks, or even just a weeknight meal. With just a few simple ingredients, you can create a crispy, flavorful dish that will be enjoyed by everyone. The key to making the best garlic roasted potato skins is to start with good quality potatoes. Russet potatoes are a good choice, as they have a high starch content which helps them to crisp up nicely. Once you have your potatoes, you will need to wash them thoroughly and then cut them into wedges. Be sure to cut the wedges evenly so that they cook evenly.

Here are our top 8 tried and tested recipes!

GARLIC ROASTED POTATOES



Garlic Roasted Potatoes image

What could be better than roasted new potatoes with garlic? Yummy!

Provided by It's A New Day

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 45m

Yield 4

Number Of Ingredients 5

1 pound small new potatoes, halved
1 head garlic, cloves separated but not peeled
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Arrange potatoes and garlic cloves in a 9x13-inch pan. Drizzle with oil and sprinkle with salt and pepper.
  • Bake in the preheated oven until potatoes are tender and garlic cloves are soft, 30 to 40 minutes.
  • Remove from the oven. Squeeze garlic cloves to release roasted garlic onto the potatoes; discard garlic skins. Mix potatoes and garlic together.

Nutrition Facts : Calories 168.3 calories, Carbohydrate 24.5 g, Fat 6.9 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 300.1 mg, Sugar 1 g

GARLIC ROASTED POTATOES



Garlic Roasted Potatoes image

Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.

Provided by Ina Garten

Categories     side-dish

Time 1h10m

Yield : 8 servings

Number Of Ingredients 6

3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
  • Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

GARLIC ROASTED POTATO SKINS



Garlic Roasted Potato Skins image

Categories     Garlic     Potato     Appetizer     Bake     Roast     Super Bowl     Quick & Easy     Winter     Gourmet

Yield Makes 8 servings

Number Of Ingredients 6

3 lb russet (baking) potatoes (6 to 8 medium; preferably organic)
1 small head garlic (2 inches in diameter)
3/4 stick (6 tablespoons) unsalted butter, softened
1 teaspoon salt
1/4 teaspoon black pepper
Accompaniment: onion and spinach dip

Steps:

  • Preheat oven to 350°F.
  • Prick each potato once or twice with a fork. Cut off and discard top fourth of garlic head, then wrap garlic tightly in foil. Bake garlic and potatoes on same rack in lower third of oven until potatoes are tender, 50 minutes to 1 hour. Remove potatoes from oven and cool on a metal rack 15 minutes. Continue to bake garlic until tender, about 15 minutes more, then cool in foil on rack.
  • While garlic cools, halve potatoes lengthwise, then quarter each half (to form short wedges). Scoop out potato flesh (reserving it for another use), leaving 1/4-inch-thick potato skins.
  • Increase oven temperature to 425°F.
  • Squeeze garlic into a small bowl, discarding garlic skins, and mash to a paste with butter, salt, and pepper using a fork.
  • Divide garlic paste among potato skins (about 1/2 teaspoon each), spreading evenly, then roast skins in a large shallow baking pan (1 inch deep) until golden and crisp, 20 to 25 minutes.

ROASTED GARLIC PARMESAN POTATOES RECIPE BY TASTY



Roasted Garlic Parmesan Potatoes Recipe by Tasty image

Here's what you need: russet potatoes, olive oil, salt, pepper, garlic powder, italian seasoning, paprika, parmesan cheese, fresh parsley

Provided by Robin Broadfoot

Categories     Sides

Yield 4 servings

Number Of Ingredients 9

3 russet potatoes, sliced
4 tablespoons olive oil
salt, to taste
pepper, to taste
2 teaspoons garlic powder
2 teaspoons italian seasoning
1 teaspoon paprika
½ cup parmesan cheese, shredded
fresh parsley, chopped

Steps:

  • Preheat the oven to 400˚F (200˚C).
  • Cut potatoes in half, then slice.
  • Place the potatoes in a large bowl. Drizzle olive oil and toss to coat.
  • In a small bowl, mix salt, garlic powder, Italian seasoning, and paprika.
  • Sprinkle seasoning on potatoes and toss to coat.
  • Spread the potatoes on a baking sheet.
  • Bake for 30 minutes.
  • Remove from the oven, sprinkle with parmesan and pepper.
  • Bake for an additional 20 minutes.
  • Sprinkle potatoes with fresh parsley and serve while hot.
  • Enjoy!

Nutrition Facts : Calories 350 calories, Carbohydrate 42 grams, Fat 16 grams, Fiber 4 grams, Protein 8 grams, Sugar 2 grams

GARLIC HERBED ROASTED RED SKIN POTATOES



Garlic Herbed Roasted Red Skin Potatoes image

These are great roasted red skin potatoes. Make sure you cook them a long time until they are golden brown. Usually takes about an hour for me. For the herbs I usually use rosemary, parsley, basil, and oregano. Simply delicious!

Provided by singling

Categories     Lunch/Snacks

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup olive oil
4 -6 garlic cloves
1 tablespoon dried herbs
3/4 teaspoon salt
1/4 teaspoon pepper
12 -14 red potatoes

Steps:

  • Preheat oven to 450.
  • Combine all ingredients except potatoes in food processor and pulse until well combined. You can also mince the garlic and mix everything in a small bowl but I find the food processor easier. Set aside.
  • Cut the potatoes into quarters and arrange in a 9x13 baking dish.
  • Pour mixture over potatoes and stir to coat.
  • Bake uncovered, stirring occasionally, for about 60 minutes, or until the potatoes are golden brown.

ROASTED POTATO AND GARLIC SALAD



Roasted Potato and Garlic Salad image

This is not your traditional potato salad recipe, but it is sooooo good! It has such delicious, robust flavors and has always been a huge hit at our summer barbeques.

Provided by Holly

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 8

8 red potatoes - unpeeled, scrubbed and cubed
2 red bell peppers
2 medium heads garlic
½ cup olive oil
salt and pepper to taste
⅓ cup balsamic vinegar
⅓ cup olive oil
1 teaspoon dried oregano

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
  • Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
  • Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
  • Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
  • Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
  • Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
  • Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.

Nutrition Facts : Calories 519.9 calories, Carbohydrate 55.9 g, Fat 30.6 g, Fiber 5.4 g, Protein 7 g, SaturatedFat 4.2 g, Sodium 27.3 mg, Sugar 7.1 g

CRISPY GARLIC POTATO SKINS WITH SPICY ROASTED TOMATO KETCHUP



Crispy Garlic Potato Skins with Spicy Roasted Tomato Ketchup image

Provided by Food Network Kitchen

Categories     appetizer

Time 3h3m

Yield about 4 servings

Number Of Ingredients 16

2 1/2 pounds ripe tomatoes
2 tablespoons extra-virgin olive oil
1 medium onion, finely diced
2 cloves garlic, minced
2 canned chipotle chiles en adobo with the sauce that clings to them, chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Pinch ground clove
1/4 cup cider vinegar
1 tablespoon dark brown sugar
1 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
4 medium russet potatoes (about 2 pounds), scrubbed
4 cloves garlic, smashed
1/4 cup extra-virgin olive oil
Kosher salt

Steps:

  • To make the ketchup: Place a rack about 4 inches from the broiler element and preheat. Arrange the tomatoes on a foil-lined baking sheet. Broil the tomatoes, turning occasionally, until blackened all over. Set aside to cool slightly. Core and roughly chop the tomatoes with their skins.
  • Heat the 2 tablespoons olive oil in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until golden brown, about 10 minutes. Add the garlic, chipotles, cinnamon, allspice, and clove and cook, stirring, until fragrant, about 2 minutes. Add the vinegar and brown sugar and cook, stirring, until the liquid is slightly syrupy. Add the chopped tomatoes and salt and season with pepper, to taste. Reduce the heat to medium-low and cook, stirring occasionally, until thickened, about 15 minutes.
  • Pass the ketchup through a food mill, discard the seeds and skins. Return the ketchup to the saucepan and place over medium heat. Simmer, stirring occasionally to prevent scorching, until very thick, about 15 minutes. Store in the refrigerator at least 3 hours or overnight for the flavors to come together.
  • To make the potato skins: Place a rack in the middle of the oven and preheat to 375 degrees F. Pierce the potatoes all over with a fork. Bake the potatoes on the rack until tender, about 55 minutes. Set the potatoes aside to cool, about 30 minutes.
  • Meanwhile, put the garlic cloves and olive oil in a small saucepan and place over medium heat. Cook until the garlic sizzles, about 2 minutes. Reduce the heat and cook until the garlic is tender, about 10 minutes. Set aside to cool. Remove the garlic and reserve.
  • Raise the oven to 500 degrees F. Halve the potatoes lengthwise and gently scoop out the flesh, leaving about 1/4 inch of the flesh intact. Reserve the potato flesh for other recipes (See Cook's Note.)
  • Cut the potato halves in half lengthwise and transfer them to a baking sheet. Pour the garlic oil over the potato skins and turn them until completely coated. Arrange the potato skins skin-side down and bake until crispy, turning once, about 15 minutes.
  • Season skins with salt, to taste. Transfer the skins to a serving platter and serve with the ketchup. For an extra garlicky punch, chop up the reserved garlic and sprinkle it over the skins.
  • Cook's Note: Don't throw away that leftover potato flesh! Use it as thickener for soups or stews, make crispy potato cakes, or whip up a batch of impromptu croquettes.
  • Copyright 2001 Television Food Network, G.P. All rights reserved

SARA'S GARLIC ROASTED POTATO SKINS



Sara's Garlic Roasted Potato Skins image

This recipe is courtesy of the cooking show, Sarah's Secrets on the Food Network. To really take these skins over the top, try adding a little cooked bacon and shredded cheese to them about 5 minutes before they are ready to come out of the oven.

Provided by Juenessa

Categories     Potato

Time 2h

Yield 8 serving(s)

Number Of Ingredients 5

3 lbs russet potatoes, potatoes (baking, 6 to 8 medium)
1 head garlic (2 inches in diameter)
3/8 cup unsalted butter, softened
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Prick each potato once or twice with a fork. Cut off and discard top fourth of garlic head; then wrap garlic tightly in foil.
  • Bake garlic and potatoes on same rack in lower third of oven until potatoes are tender, 50 minutes to 1 hour.
  • Remove potatoes from oven and cool on a metal rack 15 minutes.
  • Continue to bake garlic until tender, about 15 minutes more, then cool in foil on rack.
  • While garlic cools, halve potatoes lengthwise, then quarter each half (to form short wedges).
  • Scoop out potato flesh (reserving it for another use), leaving 1/4-inch-thick potato skins.
  • Increase oven temperature to 425 degrees F.
  • Squeeze garlic into a small bowl, discarding garlic skins, and mash to a paste with butter, salt, and pepper using a fork.
  • Divide garlic paste among potato skins (about 1/2 teaspoon each), spreading evenly, then roast skins in a large shallow baking pan (1 inch deep) until golden and crisp, 20 to 25 minutes.
  • Cook's note: Potato skins can be scooped out and spread with garlic paste (but not baked) 1 day ahead and chilled, loosely covered with foil.
  • Bring to room temperature before baking.

Nutrition Facts : Calories 218.7, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 303.4, Carbohydrate 32.3, Fiber 3.9, Sugar 1.4, Protein 4

Garlic Parmesan Potato Skins - Recipe & How to Make

These Garlic Parmesan Potato Skins will be the hit of your next party. They're crispy, cheesy, and garlicky, with a perfect balance of flavors. Not only that, but the recipe is super easy to follow and doesn't require any special equipment. You can even make them ahead of time and just re-crisp them in the microwave.

Potato Skins Recipe

  • Crispy Exterior: To achieve a crispy and browned skin, use russet or Yukon Gold Potatoes. Bake them until the skin is slightly charred but the inside is still firm.
  • Tender Interiors: Prick the Potatoes with a Fork before Baking. This allows some of the starch from the Potato to rise to the surface during Baking and create a more flavorful and enjoyable Potato skin.
  • Scooping and Stuffing: After scooping out the insides, microwave them to soften further and create a creamy mixture that's perfect for stuffing.
  • Flavorful Filling: Use a mixture of cream, butter, milk, and seasonings to create a creamy and flavorful interior. Feel free to adjust the seasonings to your liking, adding your favorite herbs and spices.
  • Garlicky Goodness: Fry minced Garlic in butter until fragrant. This Garlic butter mixture adds an extra layer of Garlic and richness to the Potato skins.
  • Cheese Pulls: Use a combination of melted cheeses, with Mozzarella or Cheddar as the main cheese. Toss the mashed Potato mixture in the Garlic butter and then add the cheeses for great cheese pulls.
  • Crispy Finish: Top the stuffed Potato skins with extra Garlic butter and Parmesan cheese. Broil until the Garlic Parmesan Potato skins are golden and bubbly.

Conclusion

Garlic Parmesan Potato Skins are the perfect party food. They're easy to make ahead of time, re-crisp beautifully, and the crispy skin combined with the creamy interior and gooey cheese make them the Bacon Wrapped Jalapeno Poppers of Potato appetizers. You will never get bored of this Potato skin recipe.

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