The ultimate potato recipes to accompany a roast dinner

Image: Instagram.

Take Christmas dinner up a notch with these scrumptious recipes for potatoes.

Roast Potatoes with garlic, rosemary and Parmesan

By @home.on-line

It's possible you'll be beneath the impression that the roast is the star of Christmas dinner/lunch. However you’d be mistaken, it’s the roast potatoes. Coated in olive oil, Parmesan, flaky sea salt, a crack of black pepper and herbaceous rosemary, they're gentle and fluffy on the within with a golden crust with flavours that virtually dance on the tongue.

2kg child ruby purple royal potatoes

⅓ cup olive oil

1 tsp sea salt flakes

½ tsp recent cracked black pepper

3 sprigs rosemary, leaves solely

3 cloves garlic, crushed

60g Parmesan cheese, grated


Preheat the oven to 180°C, fan-forced.

In a big bowl, tumble the potatoes along with olive oil, salt, pepper and rosemary leaves.

Unfold potatoes out in a big non-stick roasting pan, in order that they aren’t too crowded, use two smaller trays instead.

Roast for half-hour, then flip the warmth all the way down to 180°C (160°C, fan-forced) and roast for an additional quarter-hour.

After 45 minutes in whole, take the tray out of the oven, add crushed garlic and stir by means of the potatoes, so the garlic is coated in oil. Sprinkle with grated Parmesan cheese and return to the oven for 5-8 minutes.

Roasted garlic mashed potatoes⁠

By @oursaltykitchen

Buttery, fluffy mashed potatoes are the star of any dinner. Whether or not you’re consuming a roast, grilled fish, baked mushroom caps or a steak, they pair so fantastically with a wide range of meals. Gentle in flavour with a buttery richness and hints of recent herbs and garlic, even the fussiest eaters will likely be blissful to dollop a number of spoonfuls onto their plates.


2 heads garlic⁠

2 tsp olive oil⁠

1.3kg russet potatoes and/or Yukon gold potatoes, peeled and diced into 2.5cm cubes

4 tsp kosher salt, divided⁠

1 stick unsalted butter, at room temperature⁠

⅓ cup heavy cream, warmed⁠

⅓ cup entire milk, warmed⁠

chopped parsley or chives, for garnish⁠


Warmth the oven to 200°C.

Make the roasted garlic. Slice 1cm from the pinnacle of the garlic, then drizzle with 1 tsp olive oil. Wrap the clove in foil, then place straight on the grate within the oven. Roast 35 – 40 minutes, or till the garlic is deep golden brown and delicate (see images in publish). Take away from the oven and funky to room temperature.

Peel and cube the potatoes. Place right into a colander, then rinse beneath chilly operating water till the water runs clear to take away starch.

Switch the potatoes to a 6-quart pot. Cowl with chilly water, then add 1 tablespoon (3 tsp) kosher salt. Deliver the water to a boil, then scale back to medium warmth; simmer till the potatoes are cooked by means of and really delicate, 8 – 10 minutes after the water involves a boil. The potatoes are cooked by means of as soon as you'll be able to simply mash with the tines of a fork.

Drain potatoes, then return to the recent pot. Toss the potatoes within the pot to dry and take away any clinging water droplets.

Add the roasted garlic – to take action, squeeze the basis finish of the garlic head to launch the cloves from their paper shells. Add the remaining 1 tsp salt, in addition to the butter, milk, and heavy cream. Mash the potatoes utilizing a masher or a hand mixer set to low velocity. Style for seasoning and regulate with salt if wanted. Serve heat with extra butter and chopped parsley and/or chives to style.

Vegan Potato Bake

By @la_enviro

Creamy, soften in your mouth potatoes infused with the sharp, virtually minty flavour of thyme and candy sautéed garlic. Utilizing vegan butter and plant-based milk, this recipe packs numerous flavour with out an excessive amount of heaviness, good for accompanying a full-on roast dinner.


½ onion

1 clove of garlic

2 tbs vegan butter

1.5 cup of plant milk of selection

1 cup vegetable broth

2 tbs flour

700g potatoes

Salt and pepper



Preheat the oven to 200°C.

Finely wash and thinly slice the potatoes and chop the onion and garlic. Combine the vegetable broth and milk collectively.

Add one tablespoon of vegan butter to a saucepan and begin sautéing the onion and garlic over medium warmth, then add the flour. Slowly pour within the mixture of vegetable broth and milk into the pan and stir. Let it simmer over low-medium warmth till creamy and thick.

Grease a baking tray with a tablespoon of vegan butter and place the sliced potatoes within the tray, then add the creamy sauce. Bake for 1 hour and 10 minutes till the potatoes flip golden.

Let cool earlier than serving. Garnish with recent thyme, salt and pepper and luxuriate in.

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