Best Crispy Garlic Rosemary Slices Recipes
ROSEMARY-GARLIC HASSELBACK POTATOES
This impressive-but-easy dish will fill your kitchen with the enticing scents of rosemary and garlic. It's the perfect way to upgrade your potatoes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h
Yield 9
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In large bowl, stir together butter, oil, chopped rosemary, garlic, salt and pepper.
- Add potato slices to butter mixture; toss to thoroughly coat slices. Pick up potatoes by the handful, and place slices 1 on top of another, forming a small stack. Place potato stack on its side in ungreased 8-inch square (2-quart) baking dish. Continue making small stacks with remaining potatoes and arranging them side-by-side in dish to form 3 rows of tightly packed stacked slices. Scrape bowl for any remaining butter mixture, and spread over potatoes.
- Bake 1 hour. Sprinkle with Parmesan cheese. Bake 15 to 20 minutes longer or until potatoes are fork-tender and golden brown on top. Garnish with sprigs of fresh rosemary. Let stand 10 minutes before serving.
Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 2 g, TransFat 0 g
CRISPY GARLIC IN OIL
This nutty, garlicky treasure appears frequently in Thai soups and stews. I really brings a simple bowl of noodles to or brothy soup to sparkling life. A small spoonful does wonders for sauces, dressings, and marinades. Use it anywhere you'd like a warm, toasty note without the edginess of the raw stinking rose. Once you get used to having this stuff around you'll how you ever got by without it. It will keep about a week in the fridge, but it's simple enough to make a fresh batch while your soup simmers.
Provided by Cinnamon Turtle
Categories Asian
Time 15m
Yield 1/4 Cup
Number Of Ingredients 2
Steps:
- Heat a small skillet over low heat.
- Add the oil and heat until a bit of garlic added to the pan sizzles at once - a minute or two. Add the garlic and stir gently to separate.
- As the garlic begins to turn golden and release its fragrance, stir gently. Watch carefully because the garlic can burn quickly. When half the garlic has turned golden, remove from the heat and set aside. The garlic will continue to cook in the hot oil once it is removed from the heat.
- Set the pan aside to cool to room temperature.
- Transfer the garlic and oil to a glass jar and store in the refrigerator.
- Note: Do not chop the garlic too finely as this will increase its tendency to burn.
Nutrition Facts : Calories 2076.6, Fat 218.5, SaturatedFat 28.3, Sodium 17.1, Carbohydrate 33.2, Fiber 2.1, Sugar 1, Protein 6.4
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