Best 20 Sauteed Potatoes With Garlic Recipes

SAUTEED POTATOES WITH GARLIC

Steps:

• Put the potatoes in a kettle and add cold water to cover and salt to taste. Bring to a boil and cook about 20 minutes, or until the potatoes are tender. Drain.
• Peel the potatoes and cut them crosswise into slices a quarter of an inch thick.
• Heat the oil in a skillet; when it is quite hot, add the potato slices and garlic. Cook, shaking the skillet and stirring gently to redistribute the slices so that they brown evenly, for 10 minutes or until all the slices are browned on both sides.
• Add the butter and parsley and toss to blend.

SAUTEED POTATOES WITH GARLIC

Steps:

• Rinse potatoes, put in a saucepan. Add cold water to cover and salt.
• Bring to a boil and cook until potatoes are tender, about 20 minutes. Drain thoroughly. Cool.
• Cut potatoes into 1/4-inch-thick slices. There should be about 4 1/2 to 5 cups.
• Heat the oil in a nonstick skillet and when it is quite hot add potatoes, salt and pepper. Let potatoes cook until they start to brown on one side, about 4 minutes. Shake the skillet to toss and redistribute the potatoes. Add butter. Shake and toss potatoes as they continue to cook.
• When potatoes have cooked for 4 minutes longer, sprinkle with shallots, garlic and parsley. Toss and stir gently to blend. Serve immediately.

ROASTED POTATOES WITH GARLIC

Steps:

• Preheat oven to 350 degrees.
• Leaving their skins on, scrub the potatoes with a brush to remove any dirt or blemishes. Dry the potatoes with paper towels or a cloth. Leave whole, cut in half or in quarters, depending on the size of the potatoes. Pour the olive oil into a roasting pan or large cast iron skillet and heat in a 350 degree oven for ten minutes before adding the potatoes. Roast the potatoes for 45 minutes, until crisp. Shake the pan several times during cooking, so that the potatoes roll around to brown evenly. Remove from the oven. Drain the potatoes on paper towels or a cloth to absorb the excess oil, then place in a serving dish.
• In a saute pan, melt the butter, add the garlic, and saute until light goldenbrown. Add the chopped herbs to the garlic butter, stir together quickly, and remove from the heat. Pour the garlic herb butter over the potatoes, season with salt and pepper, and serve.

DICED POTATOES SAUTEED WITH GARLIC AND PARSLEY

Steps:

• Using a chefs knife, trim the unpeeled potatoes into rectangular blocks. Cut each into 1/4-inch thick slices. Stack 2 or more slices together and cut them into 1/4-inch julienne strips. Cut these strips into 1/4-inch dice and place in a saucepan, covered with cold water, until ready to cook. Place the potatoes in cold water, bring to boil, then immediately take off the heat and drain. Allow the potatoes to air dry. The potatoes may be held at this point for several hours without blackening.
• Meanwhile prepare the persillade by mixing together the garlic and the parsley. If the potatoes aren't thoroughly dry, blot them with towels. Heat the oil in a very large skillet (ideally large enough to hold them in a single layer) over medium heat. Add the potatoes and cook, tossing occasionally, until they brown lightly, 6 to 8 minutes. Drain and discard the oil if you wish. Add the butter and continue sauteeing for another 5 minutes or longer to brown and crisp the potatoes completely. (the potatoes can be prepared to this point and held partially covered 1 hour before serving; if completely covered, they may develop off-taste and get soggy.
• Just before serving, toss the potatoes with the garlic and parsley over medium heat for about 1 minute. Season with salt and pepper. Serve immediately.

ROASTED POTATOES WITH GARLIC

Steps:

• Pre-heat oven to 350 degrees. Leaving their skins on, scrub the potatoes with a brush to remove any dirt or blemishes. Dry the potatoes with paper towels or a cloth. Leave whole, cut in half or in quarters, depending on the size of the potatoes. Pour the olive oil into a roasting pan or large cast iron skillet and heat in a 350 degree oven for ten minutes before adding the potatoes. Roast the potatoes for 45 minutes, until crisp. Shake the pan several times during cooking, so that the potatoes roll around to brown evenly. Remove from the oven. Drain the potatoes on paper towels or a cloth to absorb the excess oil, then place in a serving dish. In a saute pan, melt the butter, add the garlic, and saute until light golden-brown. Add the chopped herbs to the garlic butter, stir together quickly, and remove from the heat. Pour the garlic-herb butter over the potatoes, season with salt and pepper, and serve.;

SAUTEED GARLIC POTATOES

Steps:

• Heat oil in a large non stick frying pan.
• Add potatoes and saute over medium heat until golden brown, about 10 minutes.
• Add garlic cloves, cover, reduce heat to low, stirring occasionally until potatoes are tender, about 15-20 minutes.
• Remove garlic, peel, place in a small bowl and crush.
• Stir in lemon juice, add to potatoes, season with salt and pepper and cook until heated through.
• Spoon into a serving dish and top with chives and parsley.

ROASTED GARLIC POTATOES

Steps:

• Place potatoes in a large greased roasting pan. Combine the butter, garlic, salt, pepper and paprika. Drizzle over potatoes; toss to coat. , Bake, uncovered, at 375° for 30-35 minutes or until tender, stirring several times. Sprinkle with parsley.

GARLIC HERB SKILLET POTATOES

Steps:

• Melt the butter and heat the olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet in a single layer. Cook without stirring for 5 minutes, or until the potatoes have begun to brown on the bottom.
• Sprinkle potato slices with rosemary, thyme, oregano, parsley, and paprika. Turn the potatoes, and continue cooking 5 minutes, or until tender. Turn off the heat, and sprinkle the garlic and cayenne over the potatoes. Lightly toss for about 1 minute, until the garlic has softened.

SAUTEED POTATOES

Steps:

• Cut each potato into 1/8-inch-thick slices. There should be about 8 cups.
• Heat 2 tablespoons of the oil in a heavy skillet and add half the potatoes slices. Sprinkle with salt and pepper. Cook, shaking the skillet and stirring gently so that the slices cook evenly without breaking. Line a mixing bowl with a sieve. When the slices are nicely browned on both sides, after about 7 minutes, scoop them out and put them in the colander.
• Add the remaining oil to the skillet and add the remaining potato slices. Cook as before, until browned, about 7 minutes. Remove the potatoes to the colander. Pour off the oil from the skillet.
• Heat the butter in a skillet and add the potatoes. Cook, shaking the skillet and tossing or turning the potatoes gently, about 2 minutes. Sprinkle with garlic and toss and stir to distribute the garlic. Sprinkle with parsley and stir gently to blend.

SAUTEED POTATOES IN LEMON & GARLIC

Steps:

• Cut potatoes into thin slices, less than 1/4 inch.
• Cook in boiling water for 4 minutes; drain carefully and pat dry with paper towels.
• Heat oil and 3 Tbsp butter in a heavy-based frying pan.
• Add enough potatoes to cover the bottom of pan and cook, shaking pan so potatoes do not stick; continue until all potatoes are browned (if necessary, add more butter and oil).
• Combine remaining butter, lemon rind, and juice, parsley and garlic in a pan.
• Heat until butter turns a pale brown.
• Add potatoes and toss until potatoes are well coated.

SAUTEED POTATOES WITH ONIONS AND GARLIC

Steps:

• Place potatoes, unpeeled, in a saucepan with water to cover and salt.
• Cook potatoes until tender, about 20 minutes. Drain and let cool. When cool enough to handle, peel them. Cut potatoes into 1/4-inch slices.
• Heat oil in a nonstick skillet large enough to hold potatoes in one layer. When oil is quite hot, add potatoes. Cook over high heat, shaking skillet and stirring gently, until lightly browned. Turn potatoes with a spatula. Cook for a few minutes more until light brown.
• Drain excess fat from skillet and add onion. Cook a few minutes until onion is lightly browned. Add butter, garlic, salt and pepper. Toss and blend well. Sprinkle with parsley and serve immediately.

GARLIC POTATOES

Steps:

• Place the potatoes and garlic into a large pot, and just cover with salted water. Bring to a boil; reduce heat to low, and cover. Simmer until very tender, about 20 minutes. Drain. Allow to steam dry for a minute or two.
• Return the potatoes to the pot. Pour in milk, and season with salt; mash until smooth. Stir in the parsley.

GARLICKY POTATOES

Steps:

• Bring chicken broth to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain, reserving broth.
• Stir in garlic, cream and 1 to 2 tablespoons broth; mash until creamy. Blend in sour cream, chives, salt and butter. Heat through and serve.

GARLIC AND PARSLEY SEASONED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut the potatoes in half or quarters and place in a bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into one layer.
• Roast in the preheated oven until browned and crisp, 45 minutes to 1 hour. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, adjust seasonings if needed, and serve hot.

SAUTEED POTATOES WITH GARLIC, THYME AND LEMON

Steps:

• Peel potatoes and cut into quarters lengthwise.
• Fill a medium frying pan with about 1/4 inch olive oil and heat to very hot; add sliced garlic until browned and fragrant.
• Remove garlic with slotted spoon.
• Oil should be quite hot, but not smoking.
• Add potatoes and let sit over moderately high heat for about 2 minutes.
• Toss potatoes, and let sit 2 minutes more (this sears the outside and helps prevent them sticking to the pan).
• Continue sauteeing, tossing fairly frequently for 7-8 minutes more, until the potatoes are lightly browned all over.
• Add the unpeeled garlic cloves and toss the potatoes with salt, pepper, and thyme.
• Cover pan and cook over moderately low heat, tossing occasionally, for 8-10 minutes more, until potatoes are tender.
• *Ifnot serving immediately, keep warm on asbestos mat or warming device, but do not cover pan or potatoes will loose their freshly cooked taste.
• *(Just before removing from pan, add freshly squeezed lemon juice, and correct seasoning as neccessary.) At serving time, raise heat and toss the potatoes again for a moment or two.
• Remove from pan with slotted spoon to paper bag.
• Serve with whole clove of garlic: each person can crush the clove with their fork and mix into their potatoes.

BUTTERY GARLIC POTATOES

Steps:

• Place the potatoes in a 2-qt. microwave-safe dish. In a small bowl, combine the butter, seasoned salt, paprika, parsley and garlic; pour over potatoes and toss to coat., Microwave, uncovered, on high for 8-10 minutes or until potatoes are tender, stirring frequently.

GARLIC ROASTED POTATOES

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.

SAUTéED POTATOES

Steps:

• Wash potatoes and place in a saucepan. Cover with water and cook until tender, about 30 minutes. Drain and let cool to touch. Peel potatoes and cut into slices. There should be about 6 cups.
• Heat oil and 2 tablespoons butter in a large skillet over medium heat. Add potatoes and season with salt and pepper to taste. Cook potatoes, while tossing and shaking pan, about 10 minutes until golden and crusty on both sides. Add remaining tablespoon of butter. Add garlic and parsley.
• Toss and stir. Serve.

EASILY THE BEST GARLIC HERB ROASTED POTATOES RECIPE BY TASTY

Steps:

• Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir.
• Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.
• Combine olive oil, rosemary (or thyme), garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.
• Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.
• Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.
• Preheat oven to 425°F (220°C).
• Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
• Transfer to oven and roast, without moving, for 30-35 minutes.
• Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
• Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
• Enjoy!

BISTRO POTATOES SAUTEED WITH GARLIC & WALNUT OIL

Steps:

• Peel (or, if the skin is thin, leave the peel on) and thinly slice potatoes. Wrap in a thick towel to absorb any liquid.
• In a large skillet, heat the oil over medium-high heat until hot but not smoking. Add the potatoes and sauté, shaking the pan from time to time until the potatoes are thoroughly cooked and browned on both sides, about 20 minutes. Season with nutmeg, salt and pepper to taste as the potatoes are being tossed.
• To serve, sprinkle on the garlic, parsley, and chives, and toss to blend.

BAKED POTATOES WITH ROASTED GARLIC

Steps:

• Using a sharp knife, score each head of garlic 1 inch from top, and peel away top inch of skin. Scrub the potatoes well, dry them, and prick each several times with a fork.
• Heat oven to 425 degrees. Rub heads of garlic lightly with olive oil, and wrap them loosely in aluminum foil. Bake garlic and potatoes until garlic is very soft and potatoes are tender, about 1 hour. Serve each potato with a head of garlic; let guests squeeze roasted garlic from skin, and mix it into baked potato along with salt, pepper, and olive oil as desired.

POTATOES SAUTEED WITH GARLIC

Steps:

• Peel the potatoes and cut them into slices slightly more than 1/2-inch wide. Cut each slice into 1/2-inch strips. Cut the strips into cubes. Rinse in cold water and drain.
• Heat the oil in a heavy skillet and add the potatoes. Cook, shaking the skillet and turning the potatoes so they cook evenly. Cook over high heat 8 to 10 minutes or until golden. Drain the potatoes in a colander.
• Return the potatoes to the skillet and add the butter, salt and pepper. Cook about 1 minute, stirring often. Add the garlic and blend. Sprinkle with parsley and serve.