Basil Roasted Red Potatoes Food

ROASTED RED POTATOES

Steps:

• Preheat oven to 450 degrees.
• Place diced potatoes in a large bowl and spray with olive oil cooking spray.
• Season with Italian seasoning, parsley flakes, salt, garlic powder, and black pepper. Stir to combine.
• Place potatoes in a single layer on a greased baking sheet.
• Bake for 25-35 minutes, stirring halfway through. Potatoes are done when they are golden brown and crispy on the outside.
• If you'd like the potatoes a little more golden brown, place them under the broiler for just a minute or two. Watch them closely!

GARLIC ROASTED POTATOES

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.

ROASTED NEW RED POTATOES WITH LEMON AND BASIL

Steps:

• Pre-heat the oven to 425F
• Toss the potatoes in 2 tablespoons extra virgin olive oil and then season with some salt and pepper. Place the potatoes in a single layer on a lined baking sheet and place them in the oven.
• Roast the potatoes for 25-30 minutes or until toasty brown on the outside and soft on the inside.
• When the potatoes are done remove them from the oven and let them cool for five minutes.
• While the potatoes are cooling, warm 2 tablespoons olive oil in a saute pan over low heat and then add the sliced garlic. When the garlic becomes fragrant, about 3-5 minutes, remove the garlic from the oil.
• Transfer the potatoes to a bowl and toss with the garlic oil, lemon zest and basil chiffonade. Season to taste with sea salt and then transfer to a serving bowl or platter. Serve warm.

BASIL ROASTED RED POTATOES

Steps:

• Preheat the oven to 350 F
• Wash potatoes and cut each potato into 4 sections.
• In a small bowl mix melted butter with garlic powder, dried basil, salt and pepper.
• Marinate potatoes.
• Lay them nicely on the pan and bake for 90 minutes.

ROASTED POTATOES WITH TOMATOES, BASIL, AND GARLIC

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary.
• Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.

LEMON-BASIL ROASTED POTATOES

Steps:

• Preheat oven to 450°. In a large bowl, toss potatoes with 2 tablespoons oil. Transfer to a greased 15x10x1-in. baking pan. Bake 22-28 minutes or until tender, stirring occasionally., In a large bowl, whisk lemon juice, mustard, garlic, salt, pepper and remaining oil. Stir in onion and basil. Add roasted potatoes; toss to coat.

ROSEMARY ROASTED POTATOES

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, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve.

HOW TO MAKE ROASTED RED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour olive oil into a heavy baking dish (such as an enameled cast iron dish). Place potatoes into the baking dish and toss to coat with olive oil. Sprinkle with fresh thyme sprigs, kosher salt, black pepper, cayenne pepper, and red bell pepper pieces.
• Bake in the preheated oven for 30 minutes. Toss vegetables to turn over. Some potatoes may stick; don't try to turn them. Return to oven and bake for 20 more minutes.
• Toss potatoes again, turning potatoes so unbrowned sides contact the bottom of the dish. Continue baking until potatoes are browned and tender, about 15 more minutes.
• Turn oven off and leave potatoes in the oven for 15 more minutes. Toss once more and adjust levels of salt, black pepper, and cayenne pepper before transferring potatoes to a serving bowl.

STOVE TOP BABY RED POTATOES WITH BASIL, SHALLOTS AND GARLIC

Steps:

• Pierce potatoes in several places with fork.
• Melt butter in heavy large skillet over medium heat.
• Add potatoes and season with salt and pepper.
• Cover and cook until potatoes are almost tender, shaking skillet occasionally, about 25 minutes.
• Add 2 tablespoons basil, shallots and garlic.
• Reduce heat to medium-low; cover and cook until potatoes are golden brown and very tender, shaking skillet occasionally, about 10 minutes longer.
• Season with additional salt and pepper.
• Transfer to bowl.
• Sprinkle with remaining 2 tablespoons basil.

ROASTED POTATOES WITH LIME AND BASIL

Steps:

• Preheat oven to 450° F.
• In a baking dish large enough to hold potatoes in one layer toss them with oil and salt and pepper to taste. Roast potatoes in middle of oven until tender, about 15 minutes. In a bowl toss potatoes with basil and lime juice.

ROASTED RED POTATOES

Steps:

• Preheat oven to 425 degrees. Toss potatoes, oil, and rosemary on a rimmed baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.

NEW POTATOES WITH BASIL

Steps:

• Pierce potatoes in several places with fork. Melt butter in heavy large skillet over medium heat. Add potatoes and season with salt and pepper. Cover and cook until potatoes are almost tender, shaking skillet occasionally, about 25 minutes. Add 2 tablespoons basil, shallots and garlic. Reduce heat to medium-low; cover and cook until potatoes are golden brown and very tender, shaking skillet occasionally, about 10 minutes longer. Season with additional salt and pepper. Transfer to bowl. Sprinkle with remaining 2 tablespoons basil.