Best Garlic Baby Potatoes Recipes

AIR FRYER GARLIC AND PARSLEY BABY POTATOES

Steps:

• Preheat an air fryer to 350 degrees F (175 degrees C).
• Combine potatoes and oil in a bowl and toss to coat. Add 1/4 teaspoon granulated garlic and 1/4 teaspoon parsley and toss to coat. Repeat with remaining garlic and parsley. Pour potatoes into the air fryer basket.
• Place the basket in the air fryer and cook, tossing occasionally, until golden brown, about 20 to 25 minutes.

GARLIC AND HERB ROASTED BABY POTATOES

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Toss potatoes, oil, garlic, thyme, rosemary, salt, and pepper together in a bowl; place on a rimmed baking sheet.
• Roast in the preheated oven until tender, 30 to 35 minutes.

ROASTED POTATOES AND BABY CARROTS WITH GARLIC

Steps:

• Dry the veggies well with a paper towel and place in a large bowl.
• Prepare a large non-stick baking sheet, you can line with foil and spray the foil liberally with cooking spray.
• In a small bowl combine olive oil, chopped garlic, coarse salt and black pepper; mix well to combine.
• Pour over the veggies and toss to coat with a wooden spoon or clean hands.
• Set oven to 400 degrees F.
• Roast in oven for about 30 minutes or until the potatoes are fork-tender, tossing occasionally with a spatula (might take more or less time depending on the size of potatoes).

LEMON GARLIC BABY DUTCH YELLOW POTATOES

Steps:

• Preheat oven to 350°.
• Place potatoes in an 8" X 8" baking dish.
• In a small bowl, combine melted butter, garlic, salt and lemon juice. Pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
• Bake, covered, for 30 minutes. Uncover and bake and additional 10 minutes or until golden brown.

~ GARLIC & HERB ROASTED BABY RED POTATOES ~

Steps:

• 1. Cut washed potatoes in half. I used a few medium potatoes and cut into fourths. Steam in microwave for 20 minutes or on top the stove, until fork tender.
• 2. Preheat oven to 450 degree F. In a baking dish, mix oil, salt, pepper, garlic, onion powder and paprika well.
• 3. Add the potatoes, carefully tossing and making sure all are coated with the mixture. Add more oil if needed.
• 4. Bake for 15 - 20 minutes, turning once half way during baking time, or until desired crispness. Serve as a delicious side to any meat entree.

ROASTED GARLIC, LEMON, AND ROSEMARY CHICKEN, WITH BABY POTATOES

Steps:

• Place chopped rosemary in baking dish.
• Add olive oil, garlic, and lemon juice and stir well.
• Place chicken in mixture in dish, skin side down.
• Turn to coat with mixture.
• Cover and place in fridge for one hour.
• Preheat oven to 450 degrees.
• Bake chicken uncovered for 15 mins.
• Turn chicken pieces and add baby potatoes, turning potatoes to coat with juices in pan.
• Reduce heat to 375 degrees and bake for 25 mins.
• Remove from oven and remove potatoes from pan.
• Keep potatoes warm.
• Put chicken under broiler for a few minutes until nice and crispy.
• NOTE: Watch carefully while under broiler because juices and oil in pan will get very hot.
• Spoon pan juices onto chicken pieces and baby potatoes and serve.

AIR FRYER ROSEMARY GARLIC BABY POTATOES

Steps:

• Preheat the air fryer to 400 degrees F (200 degrees C).
• Toss together potatoes, oil, garlic, rosemary, and salt in a large bowl. Arrange potatoes in a single layer in the air fryer basket without overcrowding; work in batches, if necessary. Cook until potatoes are golden brown and tender, about 20 minutes. Sprinkle with lemon zest before serving.

STOVE TOP BABY RED POTATOES WITH BASIL, SHALLOTS AND GARLIC

Steps:

• Pierce potatoes in several places with fork.
• Melt butter in heavy large skillet over medium heat.
• Add potatoes and season with salt and pepper.
• Cover and cook until potatoes are almost tender, shaking skillet occasionally, about 25 minutes.
• Add 2 tablespoons basil, shallots and garlic.
• Reduce heat to medium-low; cover and cook until potatoes are golden brown and very tender, shaking skillet occasionally, about 10 minutes longer.
• Season with additional salt and pepper.
• Transfer to bowl.
• Sprinkle with remaining 2 tablespoons basil.

GARLIC BABY POTATOES

Steps:

• In a large bowl, combine the first seven ingredients. Add potatoes; toss to coat. Transfer potatoes to a greased 9-in. square baking pan; drizzle with garlic mixture. , Cover and bake at 350° for 40 minutes, stirring every 10 minutes. Uncover; bake 10-20 minutes longer or until potatoes are tender.

BABY RED POTATOES WITH GARLIC AND PARSLEY

Steps:

• Preheat oven to 375 degrees.
• Grease a 2 quart casserole dish (I use garlic flavour Pam).
• Scrub potatoes, chop into halves or quarters, depending on size of potato; place in casserole dish.
• Cut butter into pats; place randomly around top of potatoes.
• Sprinkle with parsley.
• Sprinkle with garlic.
• Bake, uncovered, at 375 degrees for about 10 minutes.
• Stir; cover; continue baking at 375 for about an hour, or until the potatoes are tender, stirring a couple more times during baking.

KONA K'S OVEN-BAKED GARLIC BABY POTATOES

Steps:

• Pre-heat oven to 375 degrees.
• Spray baking spray with non-stick cooking spray.
• Throw potatoes into Ziploc baggie.
• Spray liberally with non-stick cooking spray (at least 5-6 sprays).
• Add salt, pepper, garlic and paprika. Shake well until potatoes are well-coated.
• Place on baking tray, in single layer.
• Bake for about 45-50 minutes, or until potatoes are tender.

LEMON AND GARLIC GRILLED BABY POTATOES

Steps:

• Cut potatoes into small chunks.
• In a bowl, toss the potatoes with oil, garlic, bay leaves, oregano, salt and pepper. Squeeze lemon juice onto the potatoes, then place the rind halves on top. (Can pre-cook potatoes in microwave for about 5 minutes) (May need to add more olive oil)
• Preheat grill. Place potatoes in a small roasting pan or double thickness tin foil pans that have been sprayed with Pam, add the potatoes. Place on grill. Cook until tender, 20 - 30 minutes, stirring so all pieces cook evenly.
• Remove from heat. Remove lemon rind and bay leaves. Add butter and dill and incorporate evenly. Salt and pepper to taste.
• Note: Instead of fresh herbs, you can use 1 tsp dried.

BABY ARTICHOKES WITH POTATOES, GARLIC, OLIVES AND SHRIMP

Steps:

• Prepare artichokes by trimming stem, cutting off pointed tips, removing tough leaves and cutting in half. If there is a choke, remove it. As each artichoke is finished, drop halves into a bowl of cold water with about 10 percent vinegar or lemon juice.
• Put four tablespoons olive oil in a large skillet and turn heat to medium. Drain artichokes and place in skillet. Add potatoes and cook until vegetables are glossy and beginning to soften; do not brown. Sprinkle with salt and pepper; add thyme and liquid. Bring to a boil, cover and adjust heat so mixture simmers.
• Cook just until potatoes are tender, about 15 minutes, then uncover and raise heat again. Stir in olives, shrimp and garlic and cook, stirring occasionally, 3 to 5 minutes, or until shrimp are pink. Taste and adjust seasoning, then garnish and serve with lemon wedges.

GARLIC & ROSEMARY BABY POTATOES

Steps:

• Wash but do not peel potatoes. Half or quarter the larger baby potatoes and cook potatoes until tender.
• Drain potatoes and spray with olive oil. Note if you do not use a sprayer to coat potatoes you will need more olive oil to cover them.
• Toss coated potatoes with garlic and rosemary.

PARMESAN GARLIC ROASTED BABY POTATOES RECIPE - (3.8/5)

Steps:

• Preheat oven to 400°F. In small bowl, combine grated cheese, garlic powder, paprika, oregano, salt, and pepper, stirring with fork until mixed. Pour olive oil into 9x13-inch glass baking dish. Tilt dish around until olive oil evenly coats entire bottom. Carefully and evenly sprinkle cheese mixture over bottom of pan. (Don't dump it in and then try to spread it out. Once it touches the olive oil, it becomes almost impossible to spread the cheese out evenly--it will clump. It works better to sprinkle slowly and evenly over the entire surface so that no spreading is necessary.) Arrange potatoes in a single layer, cut side down, on top of cheese mixture. Press down to insure potatoes are flat and in contact with cheese layer. Bake for 30 to 40 minutes, or until cheese is browned and potatoes are soft when pressed or pierced with fork. Remove from oven and leave potatoes to rest in pan for 5 minutes. Remove potatoes from pan using a small spatula, being careful to keep the cheese layer intact on the cut side of potato. (Use a paring knife to cut cheese between the potatoes, if necessary.) Arrange on serving platter cheese side up. TO REHEAT LEFTOVERS: Place potatoes cheese side up in a med-hot non-stick skillet to heat the bottom side. In 1-2 minutes, flip them over with tongs--cheesy side down--and cook another 1-2 minutes until heated and crispiness is restored. Be careful not to let them burn; they reheat quickly.

ROASTED GARLIC BABY POTATOES

Steps:

• 1. Toss quartered potatoes in seasoned oil
• 2. Place on rimmed cookie sheet in 425 degree F oven Stir potatoes twice while baking
• 3. Bake for 40-50 minutes till crispy

BABY ARTICHOKES WITH POTATOES, GARLIC, OLIVES AND SHRIMP

Steps:

• 1. Prepare arichokes by trimming stem, cutting off pointed tips removing rough leaves and cutting in half. If there is a choke, remove it. As each artichoke is finished, drop halves into bowl of cold water with about 10 percent vinegar or lemon juice. 2. Put four tablespoons olive oil in a large skillet and turn heat to medium. Drain artichokes and place in skillet. Add potatoes and cook until vegetables are glossy and beginning to soften; do not brown. Sprinkle with salt and pepper; add thyme and liquid. Bring to a boil, cover and adjust heat so mixture simmers. 3. Cook just until potatoes are tender, about 15 minutes, then uncover and raise heat again. Stir in olives, shrimp and garlic and cook, stirring occasionally, 3 to 5 minutes, or until shrimp are pink. Taste and adjust seasoning, then garnish and serve with lemon wedges.

ROASTED BABY POTATOES WITH HERBS AND GARLIC

Steps:

• Preheat the oven to 400 degrees F. In a large bowl, whisk the oil, herbes de Provence, and garlic to blend. Add all of the potatoes and 1 teaspoon each of salt and pepper, and toss to coat. Using a slotted spoon, transfer the potatoes to a large, heavy baking sheet, spacing evenly. Set the bowl aside (do not clean the bowl).
• Roast the potatoes until they are tender and golden, turning them occasionally, about 1 hour. Transfer the roasted potatoes to the reserved bowl and toss to coat with any herb oil remaining in the bowl. Season the potatoes with more salt and pepper to taste. Transfer to a large bowl and serve.

SCENTER GARLIC & ROSEMARY BABY POTATOES

Steps:

• Wash but do not peel potatoes. Half or quarter the larger baby potatoes and cook potatoes until tender. Add half the rosemary and garlic to the steamer scenter and use the remainder later.
• Drain potatoes and spray with olive oil. Note if you do not use a sprayer to coat potatoes you will need more olive oil to cover them.
• Toss coated potatoes with remaining garlic and rosemary.

LEMON GARLIC BABY DUTCH YELLOW POTATOES RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°. Place potatoes in an 8" X 8" baking dish. In a small bowl, combine melted butter, garlic, salt and lemon juice. Pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes. Bake, covered, for 30 minutes. Uncover and bake and additional 10 minutes or until golden brown