OVEN ROASTED BABY RED POTATOES
These Baby Red Potatoes are roasted to perfection - crisp on the outside and tender outside.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 35m
Number Of Ingredients 6
Steps:
- Cut potatoes into 1" to 1 1/2" pieces. We didn't cut the really tiny taters. Place them in a large pot half full with warm water. Bring potatoes to a boil and cook for 7-9 minutes (they should be almost cooked) Drain, cover to keep warm, and set aside
- In a small bowl, mix together 2 Tbsp olive oil, 2 pressed garlic cloves, 1 1/2 tsp dry parsley, 1 tsp sea salt (or 3/4 tsp table salt) and 1/2 tsp black pepper.
- Gently Toss potatoes with the seasoning mix until evenly coated (it helps to use a large mixing bowl for tossing).
- Transfer potatoes to a large rimmed, non-stick baking pan and place cut side down. Bake at 425° for 20 minutes or until the sides facing the pan are golden. Transfer to a serving bowl, garnish with chopped fresh dill if desired and serve.
Nutrition Facts : Calories 202 kcal, Carbohydrate 37 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Sodium 429 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
ROASTED BABY RED POTATOES
Roasting brings out the flavors of the potatoes, onions and garlic. You choose what color you want to use for the bell pepper.
Provided by PaulaG
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- Spray an oven-proof dish with non-stick cooking spray. Add vegetables and drizzle with olive oil, tossing to coat.
- Sprinkle with freshly ground pepper and salt to taste.
- Place dish in oven and bake for 15 minutes, stir and return to oven for an additional 15 minutes or until potatoes are just tender.
- Sprinkle with dried basil, adjust salt and pepper as needed, cover and allow to stand for 5 to 10 minutes before serving.
Nutrition Facts : Calories 117.2, Fat 3.5, SaturatedFat 0.5, Sodium 7.7, Carbohydrate 19.8, Fiber 2.6, Sugar 1.9, Protein 2.5
BAKED BITTER MELON WITH BABY RED POTATOES
Number Of Ingredients 15
Steps:
- 1. Boil the potatoes in water to cover until tender, about 15 minutes. Drain, let cool, then cut into thin wedges. Preheat the oven to 500°F. Lightly grease a baking tray. Wash the bitter melons and cut them into 1/3 inch thick round slices. Add 1 teaspoon oil and the turmeric and toss with the bitter melon slices to mix well. Place on the baking tray in a single layer and bake until golden, 15 to 20 minutes. Turn over and reposition the slices on the tray for even cooking, and remove the pieces as they turn golden, after about 5 minutes.2. Heat the remaining oil in a large nonstick wok or skillet over medium-high heat and add the cumin and fennel seeds they should sizzle upon contact with the hot oil., Quickly add the onion and cook, stirring, until medium brown, about 7 minutes. Transfer to a bowl.3. To the pan, add the potatoes and garlic and cook, stirring occasionally, about 5 minutes. Mix in the baked bitter melons and the cooked onions, then add all the remaining spices and the salt. Cook over medium heat, turning gently, about 10 minutes. Transfer to a plate.4. To the pan, add the tomato wedges and chopped cilantro and stir about 2 minutes. Add the bitter melon platter as a garnish and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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