Roxy15 Posted September 15, 2020 Share Posted September 15, 2020 I make these potatoes a lot. I like that I can make them in the morning and bake it when needed Potato Romanoff: ***I roast the garlic first so it’s ready to add. 8 Medium Russet Potatoes 2 T. Butter 1 Cup Sour Cream 4 Whole Green Onions, Sliced Roasted Garlic, To Taste 1-1/4 Cups Cheddar Cheese, Shredded Salt Or Garlic Salt/Pepper, To Taste Paprika, To Taste Boil potatoes until tender; drain. Put potatoes in mixing bowl and add butter, sour cream, green onions, garlic, 3/4 cup shredded cheddar cheese, garlic salt or salt, pepper-(to taste); mix. In a buttered round baking dish, add potato mixture. Sprinkle 1/2 cup shredded cheddar cheese over the top; sprinkle paprika over. Bake, uncovered at 350 degrees for 40 minutes. Emeril’s Roast Garlic/ Pic Below 3-4 Heads Garlic, Upper Quarter Removed 4 Tsp. Olive Oil ***I Keep Olive Oil In A Bottle & Just Squirted Some Olive Oil/These Bottles Are Handy To Have Kosher Salt Freshly Ground Black Pepper, To Taste Fresh Herbs-(Opt.)- ***Basil Rosemary, Thyme-(Your Favorite Herbs Preheat oven to 400 degrees. Cut the top off using a serrated edge of knife. Place the garlic in a sheet of aluminum foil, drizzle Olive Oil in the top of each head-(I didn’t measure) Sprinkle lightly with Kosher Salt & Pepper and Fresh Herbs, if desired. Make a tent and bake until the garlic cloves are soft and golden, about an hour. Remove from oven and let cool long enough to handle. Squeeze each head over a small bowl to expel the roasted garlic cloves-(Used a small fork.) Put the roasted garlic in a food processor; pulse. Quote Link to comment
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