Side Essentials Garlicky Roasted Taters Recipes

GRILLED TATERS WITH ONION AND GARLIC

Steps:

• Prepare a grill for medium-high heat.
• In a large bowl, combine the potatoes, olive oil, onions and garlic. Season with salt and pepper.
• Cut six 12-inch square sheets of foil and place them on a baking sheet. Put one-sixth (about a cup) of the potato mixture in the center of each piece of foil. Fold the sides of the foil over the potatoes, covering them completely and sealing them into packets.
• Transfer to the grill and cook until tender, 15 to 20 minutes.

AIR FRYER ESSENTIALS: SPICY, CRISPY CUBED TATERS

Steps:

• 1. PREP/PREPARE
• 2. To make this recipe, you will need an air fryer. Understand that not all of these devices operate with the same power. You may need to adjust the times to best suit your machine.
• 3. One of the steps that make these potatoes crispy is the soaking. Do not skip this step. Soaking potatoes in cold water removes the extra starch from the potatoes and results in a potato that is completely crisp with a tender interior.
• 4. Gather your ingredients (mise en place).
• 5. Peel and dice the potato; making sure that the cubes are as equal in thickness as possible.
• 6. Optimum cube size would be from 1/2 to 3/4 inches (1.2 to 2cm). But do not drag out your ruler; just eyeball it. And, understand, the smaller they are, the faster they cook.
• 7. Fill a bowl with cold water, toss in the potato cubes, and let them soak for 30 - 40 minutes.
• 8. Remove from the water bath, and pat dry with some paper towels.
• 9. Set your air fryer to 400f (205c) and preheat for a couple of minutes.
• 10. Add the oil and spices to a bowl and stir to combine.
• 11. I just dried out the bowl I used to soak the potatoes and used it.
• 12. Add the potatoes and toss with the oil/spice mixture.
• 13. Feel free to vary the spices to suit your particular tastes.
• 14. Place the potatoes into the basket of your air fryer and cook until they are crispy and cooked through, about 15 - 20 minutes.
• 15. Give the basket a shake every few minutes.
• 16. PLATE/PRESENT
• 17. Serve as a side with eggs and bacon, or alongside a nice steak, or sautéed chicken. Heck toss them into a bowl and eat them while watching your favorite horror flick. Enjoy.
• 18. Keep the faith, and keep cooking.

SIDE ESSENTIALS: GARLICKY ROASTED TATERS

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients (mise en place).
• 3. If you are using the bacon, take 3 - 4 slices, dice, cook up crisp, then drain on a paper towel and reserve.
• 4. Place a rack in the bottom position and preheat the oven to 400f (205c).
• 5. Line a rimmed baking sheet with parchment paper, and if you have a wire rack, use it.
• 6. Add the oil spices & cheese to a bowl, large enough to hold all of the potatoes. Add some salt and pepper, to taste.
• 7. Wash the potatoes and cut in half or, if they are a larger, quarter them.
• 8. Bring a pot of lightly salted water up to the boil, add the taters, and boil for 4 - 5 minutes.
• 9. Remove from the water and allow to drain on a few paper towels.
• 10. When baking, parboiling is a good trick to use on red or golden waxy potatoes. It makes them creamy on the inside and crispy on the outside.
• 11. Toss the warm taters in the oil and spices.
• 12. You want the taters completely coated in the oil, spices, and cheese, so you may need to add an additional tablespoon or two oil to the bowl.
• 13. Distribute the taters on the baking sheet, and place in the preheated oven.
• 14. Wipe out the bowl and reserve.
• 15. Bake until the taters are a crispy golden brown, about 20 - 25 minutes.
• 16. If you are not using a wire rack, you will need to turn the taters over, after 15 minutes.
• 17. While the taters are baking, add the butter to a small saucepan, along with the minced garlic, and keep nice and warm.
• 18. Remove the potatoes from the oven, place into the bowl, and drizzle with the warm garlic butter.
• 19. PLATE/PRESENT
• 20. Serve while nice and hot with your favorite main ingredient, or just eat solo. Enjoy.
• 21. Keep the faith, and keep cooking.