Roxy15
New member
We had grilled trio-tip and potatoes last last night for dinner. Marinated the Tri-Tip in this marinade in the morning the day before and grilled it last night. The longer you marinate it, the more tender and better it will be.
This marinade is really good!
I make these potatoes a lot, they are good!
Potato Romanoff:
***I like that I can prepare this in the morning and bake it when I need it for dinner. Sometimes I roast the garlic first so it’s ready to add. Sometimes I make it without garlic, it’s great either way.
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:
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.
This marinade is really good!
I make these potatoes a lot, they are good!
Potato Romanoff:
***I like that I can prepare this in the morning and bake it when I need it for dinner. Sometimes I roast the garlic first so it’s ready to add. Sometimes I make it without garlic, it’s great either way.
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:
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.
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