Best 5 Garlic Roasted New Potatoes Recipes

ROASTED NEW POTATOES WITH GARLIC AND TAMARIND

Steps:

• Heat oven to 425 degrees and place a rack in the top third of the oven.
• Scrub the potatoes under running water to remove any grit or dirt. Slice the potatoes in half lengthwise and place them in a medium saucepan. Fill the saucepan with enough water to cover them by 1 inch. Stir in 1 teaspoon salt and bring the water to a boil over medium-high heat. Boil for another 6 minutes until easily pierced with a sharp knife but still firm.
• Drain the water and place the potatoes in a large mixing bowl. Season with salt. Drizzle the oil and sprinkle the cumin over the potatoes, and toss to coat well. In a roasting pan or baking sheet lined with aluminum foil, spread the potatoes out, cut-side up. Roast on the upper rack of the oven, flipping halfway through roasting, until they turn golden brown and crispy, about 35 minutes.
• As the potatoes cook, mix the butter and garlic in a small bowl. Two or three minutes before the potatoes are done, pour the butter-garlic mixture over the potatoes and turn off the oven. Return the pan to the oven to cook in the residual heat for 2 to 3 minutes, being careful not to let the garlic burn. Remove the pan from the oven, and transfer the potatoes to a serving bowl.
• In a small bowl, mix the tamarind paste, date syrup and lime juice. When ready to serve, pour the mixture over the potatoes and toss to coat well. Top with the shallots, scallions, cilantro and green chile, if using. Serve warm.

ROASTED CALAMARI WITH GARLIC, NEW POTATOES, AND CHICKPEAS

Steps:

• Put potatoes into a saucepan, and cover with water by about 1 inch. Bring to a boil, and add 1 teaspoon salt. Cook potatoes until just tender, about 15 minutes. Drain, and let cool.
• Preheat oven to 400 degrees. Using a kitchen mallet, pound both sides of calamari bodies a few times to tenderize, then cut in half crosswise, or into thirds if large. (Leave tentacles whole, or halve if large.)
• Toss together calamari, chickpeas, potatoes, olives, half the oregano, the garlic, cumin, paprika, salt, pepper, and 3 tablespoons oil in a shallow 13-by-9-inch baking dish. Add water and lemon juice. Cover with parchment and then foil, and cut about six vents. Bake 30 minutes.
• Meanwhile, toss bread, 1/2 teaspoon salt, a pinch of pepper, and remaining oregano and 3 tablespoons oil.
• Uncover baking dish, and sprinkle with bread mixture. Cook, uncovered, until bread is golden brown, about 20 minutes. Sprinkle with oregano, salt, and pepper. Drizzle with oil if desired, and serve with lemon wedges.

ROASTED NEW POTATOES WITH RED ONION, GARLIC, AND PANCETTA

Steps:

• Sauté pancetta in skillet over medium heat until crisp. Transfer to paper towels. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.
• Preheat oven to 425°F. Mix potatoes and oil on large rimmed baking sheet; sprinkle with salt and pepper. Roast 20 minutes. Scatter onion and garlic over and roast, stirring every 10 to 15 minutes and watching closely to prevent burning, until potatoes are brown, 50 to 60 minutes longer. Season with salt and pepper. Transfer to bowl. Sprinkle pancetta and parsley over potatoes.

CROCK POT ROASTED NEW POTATOES WITH GARLIC AND HERBS RECIPE

Steps:

• Yukon Gold, baby new red or white potatoes work well for this recipe. Scrub the potatoes and drain them. Put them in the slow cooker with the garlic. Drizzle with the olive oil and sprinkle with the rosemary, salt, and thyme. With a spoon or your hands, toss the potatoes and garlic to coat them lightly witht the oil and herbs. Spread out the potatoes as evenly as possible in the crock. Cover and cook on High until the potatoes are tender withen pierced with a sharp knife, 2 1/2 to 3 1/2 hours. Serve immediately

GARLIC-ROASTED NEW POTATOES

Steps:

• Preheat oven to 500 degrees.
• Combine all ingredients on a jellyroll pan which had been sprayed with non-stick cooking spray.
• Bake for 25 minutes or until tender, stirring every 10 minutes.
• ENJOY!