WebPreheat the oven to 200C/400F degrees. Peel and cut the celeriac into wedges or 1 ½ inch chunky squares. Toss the cubes with the oil on a rimmed baking …
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To make the roasted garlic potatoes: Preheat your oven to 425ºF (210°C). Line a rimmed baking sheet with foil or parchment paper. 2. Boil the potatoes in salted water for 8 minutes, drain, then spread over the baking sheet. 3. In the meantime, combine 1/4 cup of olive oil, garlic, salt, pepper, paprika, rosemary, parsley in a bowl. 4.
Spread the coated potatoes in a single layer onto the prepared baking sheet. Place the baking sheet on the bottom rack of the oven. Bake your garlic butter potatoes for 25 minutes, tossing them around after 15 minutes with a spatula, until potatoes are browned and crisped at the edges. 6.
Drain the potatoes. Transfer the boiled potatoes to a casserole dish or baking sheet and drizzle with avocado oil and melted butter. Sprinkle the garlic over the potatoes. Use a spoon to toss the potatoes around until they are well coated in oil/butter/garlic.
Sprinkle each head of garlic with salt and pepper. Drizzle 1-2 teaspoons of oil over each, making sure it runs between the cloves. Close the foil around the garlic and seal. Roast garlic in the oven for 30-40 minutes. Let the garlic cool from hot to warm. To remove the roasted garlic from the heads, squeeze from the root end into a bowl.