#sidedishperfection

[mustachedisney]

Garlic-infused mashed potatoes that are smooth and delicious, great as a side dish for any meal.

Ingredients: 2 pounds potatoes, peeled and quartered. 8 cloves garlic, peeled. 1/2 cup milk. 1/4 cup unsalted butter. Salt and pepper to taste. Chopped chives for garnish.

Instructions: In a large pot, bring water to a boil and add the potatoes and garlic cloves. Cook until potatoes are tender, about 15-20 minutes. Drain the potatoes and garlic, then return them to the pot. Add milk and butter to the pot with the potatoes and garlic. Mash the potatoes and garlic until smooth and creamy, adding more milk if needed to reach desired consistency. Season with salt and pepper to taste. Serve hot, garnished with chopped chives.

Prep Time: 10 minutes

Cook Time: 20 minutes

bailey cohen

[kayleedartblog]

Melting potatoes are crispy on the outside and creamy on the inside, making them a delightful side dish for any meal. The addition of garlic, broth, and thyme adds extra flavor and richness to this classic recipe.

Ingredients: 4 medium russet potatoes, peeled and cut into 1-inch thick rounds. 1/4 cup olive oil. Salt and pepper, to taste. 4 cloves garlic, minced. 2 cups chicken or vegetable broth. 2 tablespoons unsalted butter. 2 tablespoons fresh thyme leaves.

Instructions: Preheat oven to 500F 260C. Place potato rounds in a single layer on a rimmed baking sheet. Drizzle olive oil over potatoes and season generously with salt and pepper. Roast potatoes for 15 minutes, then flip and roast for an additional 15 minutes. Scatter minced garlic over the potatoes and roast for 5 more minutes. Transfer roasted potatoes to a baking dish. Pour broth over potatoes and dot with butter. Return to oven and bake for 15-20 minutes until potatoes are tender and broth has reduced. Sprinkle fresh thyme leaves over the potatoes before serving.

Prep Time: 15 minutes

Cook Time: 55 minutes

Pond Hill Kennels Canada

[gaggedforhim]

When you make scalloped Hasselback potatoes, you get the elegance of scalloped potatoes and the beauty of the Hasselback cut. These potatoes are a great side dish for any meal because they are creamy, cheesy, and garlicky.

Ingredients: 4 large potatoes. 4 tablespoons butter, melted. 4 cloves garlic, minced. 1 cup heavy cream. 1 cup shredded cheddar cheese. Salt and pepper, to taste. Fresh parsley, chopped, for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Cut each potato into thin slices, but don't cut all the way through. Leave the bottom whole. Put the potatoes in a baking dish. Add minced garlic to melted butter and mix well. Then, brush the potatoes all over, making sure to get between the slices. Add pepper and salt. Make sure the heavy cream gets into the potato slices as you pour it over them. Put foil over the dish and bake for 45 minutes. Take off the foil and sprinkle the potatoes with shredded cheddar cheese. Bake them without the foil for another 15 minutes, or until the potatoes are soft and the cheese is golden and bubbly. Add chopped parsley as a garnish before serving.

Prep Time: 20 minutes

Cook Time: 60 minutes

The Kraken Effect

[gamemakerstoolkit]

These Garlic Parmesan Potato Stackers are a delightful twist on traditional baked potatoes. Thinly sliced potatoes are seasoned with garlic-infused olive oil, Parmesan cheese, and herbs, then stacked and baked to crispy perfection. They make a delicious side dish or appetizer for any occasion.

Ingredients: 4 large potatoes, washed and thinly sliced. 3 tablespoons olive oil. 3 cloves garlic, minced. 1/2 cup grated Parmesan cheese. Salt and black pepper to taste. Chopped fresh parsley for garnish.

Instructions: Preheat the oven to 375F 190C. In a small bowl, mix olive oil and minced garlic. Place the potato slices in a large bowl. Drizzle with the garlic-infused olive oil and toss until evenly coated. Sprinkle Parmesan cheese, salt, and black pepper over the potatoes, tossing again to distribute evenly. Stack the seasoned potato slices vertically in a lightly greased muffin tin, pressing down gently as you stack. Bake in the preheated oven for 30-35 minutes or until the potatoes are golden brown and crispy around the edges. Remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 35 minutes

mar thoma liberal catholic church

[cammaray]

A tasty change from the usual potato latkes are these crunchy Butternut Squash Latkes. This dish tastes great, but the Greek yogurt and cilantro make it creamier and more fresh. This is great for breakfast or as a side dish.

Ingredients: 2 cups grated butternut squash. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1/4 cup all-purpose flour. 1/4 cup grated Parmesan cheese. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 large egg, beaten. 2 tablespoons olive oil. 1 cup Greek yogurt. 2 tablespoons fresh cilantro, chopped. 1 tablespoon olive oil for serving. Salt and pepper to taste for serving.

Instructions: Place the grated butternut squash in a clean kitchen towel and squeeze out any excess moisture. In a large mixing bowl, combine the squeezed butternut squash, chopped onion, minced garlic, flour, grated Parmesan cheese, salt, and black pepper. Mix well. Add the beaten egg to the mixture and stir until all ingredients are evenly combined. In a large non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat. Scoop about 1/4 cup of the butternut squash mixture into the skillet for each latke. Flatten it with a spatula to form a pancake shape. Cook for 3-4 minutes on each side, or until golden brown and crispy. While the latkes are cooking, mix the Greek yogurt and chopped cilantro in a small bowl. Remove the cooked latkes from the skillet and place them on a paper towel-lined plate to remove any excess oil. Serve the butternut squash latkes hot, topped with a dollop of Greek yogurt and cilantro mixture. Drizzle with a little olive oil and season with salt and pepper to taste. Enjoy your delicious Butternut Squash Latkes with Greek Yogurt and Cilantro!

Prep Time: 20 minutes

Cook Time: 15 minutes

Graceland Of Tallahassee

[illichi]

These creamy mashed potatoes are elevated with the rich flavor of pancetta and the subtle taste of olive oil. Perfect as a side dish for any meal.

Ingredients: 6 large potatoes, peeled and cubed. 4 ounces pancetta, diced. 1/4 cup extra virgin olive oil. 1/2 cup milk. Salt and pepper to taste. 2 cloves garlic, minced. 2 tablespoons chopped fresh parsley.

Instructions: Boil the potatoes in salted water until tender, about 15-20 minutes. While the potatoes are cooking, fry the pancetta in a skillet until crispy. Remove from heat and set aside. Drain the potatoes and return them to the pot. Mash them with a potato masher or fork until smooth. Stir in the olive oil, milk, minced garlic, and cooked pancetta. Season with salt and pepper to taste. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Wakefield Chorus

[drwingdinggaster]

BBQ Cowboy Caviar is a flavorful and colorful twist on a classic recipe. Packed with beans, corn, veggies, and a zesty dressing, it's a perfect dish for your barbecue gatherings or as a refreshing side.

Ingredients: 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 cup cherry tomatoes, quartered. 1/2 cup red onion, finely diced. 1/2 cup bell pepper any color, diced. 1/4 cup fresh cilantro, chopped. 1 avocado, diced. 1/4 cup extra virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon honey. 1 teaspoon ground cumin. Salt and pepper to taste. Tortilla chips for serving.

Instructions: In a large bowl, combine black beans, corn, cherry tomatoes, red onion, bell pepper, cilantro, and avocado. In a small bowl, whisk together olive oil, red wine vinegar, honey, cumin, salt, and pepper. Pour the dressing over the bean mixture and toss gently to coat evenly. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled with tortilla chips and enjoy the BBQ Cowboy Caviar!

Prep Time: 15 minutes

Cook Time: 0 minutes

Meet Ava

[ichizerokun]

Crispy Greek-Lemon Smashed Potatoes are a delightful twist on traditional smashed potatoes, infused with Mediterranean flavors of garlic, lemon, and herbs. These potatoes are crispy on the outside and tender on the inside, making them a perfect side dish for any meal.

Ingredients: 1.5 lbs small potatoes. 3 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1/2 teaspoon dried thyme. 1/2 teaspoon dried rosemary. Zest of 1 lemon. Juice of 1 lemon. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Preheat oven to 425F 220C. Boil potatoes in a large pot of salted water until tender, about 15 minutes. Drain potatoes and let cool slightly. Place potatoes on a baking sheet and gently smash them with the bottom of a glass or a fork. In a small bowl, mix together olive oil, minced garlic, dried oregano, thyme, rosemary, lemon zest, lemon juice, salt, and pepper. Brush the mixture over the smashed potatoes, making sure they are evenly coated. Bake in the preheated oven for 25-30 minutes, or until potatoes are crispy and golden brown. Garnish with fresh parsley if desired before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

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