EASY ROASTED POTATOES
Roasted potatoes are an easy, delicious side dish especially when roasted alongside your chicken or beef or pork roast.
Provided by McCormick Spice
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F. Mix dill weed, garlic powder, salt and pepper in small bowl. Set aside.
- Toss potatoes with oil in large bowl. Sprinkle seasoning mixture over potatoes; toss to coat.
- Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.
- Bake 40 minutes or until potatoes are tender and golden brown.
Nutrition Facts : Calories 128.1 calories, Carbohydrate 24.6 g, Fat 2.5 g, Fiber 2.7 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 203.4 mg, Sugar 1.6 g
BASIC ROASTED POTATOES
With crackled skins and soft interiors, these roasted potatoes are a traditional side dish for dinner meat entrees but taste just as good served as a hot or cold salad at lunch. Fresh herbs like rosemary and thyme give the spuds a ton of flavor
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees. On a baking sheet, toss potatoes with olive oil, salt, pepper, and herbs. Roast until tender, turning occasionally, about 35 minutes. Remove from oven. Serve potatoes hot or cold.
GARLIC ROASTED POTATOES
Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 1h10m
Yield : 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
- Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
ULTIMATE ROAST POTATOES
This foolproof recipe will ensure even first timers get crispy skins and fluffy insides. Make sure your roast potatoes are perfect for Sunday lunch or even Christmas dinner
Provided by Angela Nilsen
Categories Dinner, Side dish
Time 1h10m
Number Of Ingredients 4
Steps:
- Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.
- Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).
- Drop the potatoes into a large pan and pour in enough water to barely cover them.
- Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.
- Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it's really hot.
- Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.
- Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.
- Carefully put the potatoes into the hot fat - they will sizzle as they go in - then turn and roll them around so they are coated all over.
- Spread them in a single layer making sure they have plenty of room.
- Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
- Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.
- Scatter with Maldon salt and serve straight away.
Nutrition Facts : Calories 391 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.42 milligram of sodium
OVEN ROASTED POTATOES
This is a recipe that I got from one of those Pillsbury cookbooks that you can buy at the checkout stands. This is one of my favorite ways to make potatoes, especially when we have company
Provided by LARavenscroft
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 375 degrees.
- Place potatoes in a 13 x 9-inch baking dish.
- In small bowl, combine remaining ingredients.
- Pour mixture over potatoes and toss well.
- Bake for 55 to 60 minutes or until crisp, lightly browned and tender.
- Stir twice during baking.
Nutrition Facts : Calories 186.9, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 253.8, Carbohydrate 27.6, Fiber 2.5, Sugar 1.2, Protein 2.7
EASY PAN ROASTED POTATOES
Make and share this Easy Pan Roasted Potatoes recipe from Food.com.
Provided by npsmama
Categories Low Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Peel potatoes and cut into 1.5in even pieces.
- Place potatoes in a frying pan.
- Pour over 100ml of water.
- Place over high heat until all the water has gone.
- Lower the heat to minimum. Add lard.
- Cook gently, stirring occasionally for 30min or until the potatoes are the colour you like (golden brown in this house!).
Nutrition Facts : Calories 370.7, Fat 9.9, SaturatedFat 3.9, Cholesterol 9.1, Sodium 22.9, Carbohydrate 64.5, Fiber 8.1, Sugar 2.9, Protein 7.5
PERFECTLY ROASTED POTATOES
Steps:
- Place a rack in the lowest position in your oven and preheat to 425°F. Halve potatoes lengthwise.
- Arrange potatoes, cut side down, on a large rimmed baking sheet, spacing evenly. Pour in 1 1/2 to 2 cups water-enough to cover the surface in a thin layer but not so much that it spills the second you move the sheet.
- Cover baking sheet with a double layer of foil, crimping sides very tightly to seal well. This will trap in steam and prevent water from sloshing out if you accidentally jostle the sheet.
- Bake until a fork or a skewer slides easily through the potatoes, 25 to 30 minutes. The foil will be puffed; pierce it with the fork or skewer and poke around for a couple of potatoes to test.
- Let potatos cool, still covered, 5 minutes. Use tongs to peel back foil about 1 inch at on corner. Carefully tip sheet and pour off water (its job is done). Crank up oven to 500°F or as high as it goes.
- Remove foil. Drizzle olive oil over potatoes. Season generously with kosher salt and freshly ground pepper. Let potatoes cool to the point that you can handle them, then toss to coat.
- Arrange potatoes cut side down and roast, uncovered, until skins are golden, cut sides are deeply browned and crisp, and you can see the edges frying and sizzling in the oil on the sheet, 20-25 minutes.
- Let potatoes cool for a minute or two, then use a spatula to unstick them from the baking sheet. Serve them exactly as they are because these potatoes need absolutely nothing else.
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