What are garlic potatoes?
Most potato varieties come to the season in early autumn, just when many chefs start thinking about comfortable food. Starch, butter potatoes generally create a delicious side dish for most meat and vegetables, giving food a rounded, finished feeling. Potatoes with garlic are particularly rustic, hearty side dishes. The tubes prepared in this way are basically thrown into garlic and olive oil and then baked in the oven until the skin is brown and fresh and their meat is hot and soft. Usually made of small red or new white potatoes, everything you have to do is chop them into the neighborhood, drizzle them with cooking and garlic powder and slip into the oven at 400 ° F (about 204 ° C) to 450 ° C (232 ° C) for about 45 minutes. One could even bake them all, next to the baked beef, a set of turkey breast or pork loins.
People who Enjoy do not have to do victims in terms of potatoes baked with garlic. This versatile recipe requires POspens garlic and oil, but generally mixed well with other herbs and spices. Rosemary, parsley, coriander, thyme and peppers usually give potatoes a warm, slightly spicy taste. Cumin, red pepper flakes, chilli and curry powder can dig on a bowl slightly.
oil -filled oils usually taste on potatoes roasted garlic. Infused olive oil comes in various flavors, from onion and lemon to chili pepper and thyme. Any oil will work, simple or flavored, so chefs can choose one of the olives or the other, such as rape, sunflower or vegetable oils. However, the light coating of any flavored oil can give this recipe another aspect of taste.
potatoes are also well combined with a number of other vegetables. Winter squashes such as acorn, walnut, pumpkin and squash buttercup usually require the same temperatures and roasting times as potatoes, making them perfect accompanying DPřístody. Root vegetables, such as turnups, rutabags and carrots, also add taste and diversity. Some cooks even like to add chopped whole or pearl onions and whole, break garlic clove into this bowl. Once fully baked, garlic cloves can be removed or gently broken into pulp and mixed throughout the bowl.
cheese almost always complements potatoes with garlic. Hard cheeses such as Parmesan, Romano, Čedar and Gouda age, often easily and melted only easily. They can be added to a pan with raw potatoes and generally believe that they do not burn during cooking. Softer cheeses such as smoked provolon, feta and sharp cheddar can be grated and added to potatoes in the last five to 10 minutes of roasting for gold, salty icing to garlic potatoes.