Beas Roasted Red Potatoes Food

OVEN ROASTED BABY RED POTATOES

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.

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.

ROASTED NEW RED POTATOES

Steps:

• Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan.
• Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.

BEA'S ROASTED RED POTATOES

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Combine all ingredients in large bowl. Toss to coat on all sides.
• Transfer to a large baking dish and bake for 35 to 40 minutes, or until potatoes are tender inside and browned and crisp on the outside.
• Stir them every 15 minutes so potatoes cook evenly.
• Serve immediately.

ROASTED RED POTATOES

Steps:

• Preheat oven to 425°F.
• Toss potatoes, oil, and rosemary on a rimmed baking sheet. Spread out potatoes in a single layer, and 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).

ROASTED RED POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Toss the potatoes with the canola oil, garlic paste and salt and pepper to taste. Place on a sheet tray and roast until cooked through and golden brown, 25 to 30 minutes.
• Remove from the oven and immediately fold in the herbs. Re-season if needed and drizzle with olive oil to finish.

SUPER EASY ROASTED RED POTATOES

Steps:

• Preheat oven to 400 degrees.
• Place cleaned potatoes and all liquids and spices in covered baking dish.
• Bake for 40 minutes, basting periodically as you have time, or until potatoes are tender when poked with a fork (varies depending on size of potatoes).
• Cool 5 minutes and serve - great with any grilled or bakes meat dish - especially pork, beef and salmon!
• Enjoy!

ROASTED RED POTATOES

Steps:

• Preheat oven to 375 degrees.
• Spray 13x9 dish with cooking spray.
• Slice potatoes fairly thin and place in dish.
• Drizzle with olive oil.
• Toss to coat.
• Sprinkle Italian seasoning and Parmesan cheese on top.
• Bake for 45 minutes or until golden brown.

ROASTED BEETS AND POTATOES

Steps:

• Place beets in a large pot filled with salted water. Bring to a boil, and immediately reduce to a simmer, cook about 50 minutes.
• Meanwhile, fill another large pot with water and bring to a boil. Add salt, return to a boil and add potatoes. Cook for 10 minutes and drain immediately.
• Preheat oven to 400 degrees. Drain beets and peel immediately. Cut each beet in half and add to a large bowl along with potatoes, garlic, thyme, vinegar and olive oil; toss to combine.
• Place beets and potatoes in a large roasting pan; transfer to oven and cook until golden and tender, about 45 minutes. Serve immediately.

RED ROASTED POTATOES

Steps:

• Place potatoes in a 13x9-in. baking dish. Drizzle with oil. Sprinkle with the garlic, rosemary, salt and pepper; toss gently to coat. , Bake at 450° until potatoes are golden brown and tender, 20-30 minutes.

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.