BLOOMING BAKED POTATO RECIPE BY TASTY
Here's what you need: russet potato, fresh parsley, garlic, butter, salt, black pepper, shredded mozzarella cheese, shredded parmesan cheese
Provided by Hitomi Aihara
Categories Sides
Yield 2 servings
Number Of Ingredients 8
Steps:
- Slice the top ¼ off of the potato. Carefully cut a border ½ inch (1 cm) away from the skin making sure not to cut through the bottom of the potato.
- Continue cutting smaller and smaller circles, never going through the bottom, until you have 3 circles about ½ inch (1 cm) inside one another.
- Flip the potato over onto the flat side, and cut "petals" all around and all the way through, leaving an oval in the middle intact. It is important to cut through the potato so each layer can blossom once baked.
- Bake for 30 minutes at 425°F (220°C).
- In a medium bowl combine parsley, garlic, butter, salt, and pepper. Coat the potato and get as much as possible in between each layer.
- Bake for another 30 minutes.
- Add mozzarella and parmesan cheese on top and in between the nooks and crannies and bake for another 5 minutes or until cheese is light brown.
- Enjoy!
Nutrition Facts : Calories 313 calories, Carbohydrate 28 grams, Fat 20 grams, Fiber 2 grams, Protein 6 grams, Sugar 1 gram
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 POTATOES WITH ROSEMARY
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F.
- Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.
- Place potatoes on center rack of oven and roast 20 minutes, until just tender.
ROASTED BABY POTATOES WITH HERBS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
- Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.
ROASTED BABY RED POTATOES
I made up this recipe myself...based on the taste and smell of my favorite potatoes from the to-go food bar at an Earth Fare organic grocery store. The taste is close, in fact I like mine better!
Provided by tarah2005
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the red potatoes in a microwaveable bowl, add enough water to cover the bottom half. Microwave potatoes for 3-5 minutes to get them somewhat soft.
- Add all other ingredients together in a ziploc bag EXCEPT for the parmesan cheese -- set it aside for now.
- Remove potatoes from microwave and cut them in half.
- Place potatoes in the ziploc bag, shake until they are well covered with the mixture.
- Place the potatoes on a baking sheet, greased with a very small amount of peanut oil or cooking spray -- whatever you choose is fine, just so they don't stick.
- Sprinkle the potatoes generously with the parmesan cheese.
- Bake the potatoes at 400 for 20-25 minutes, turning them halfway through. Don't be afraid to let them brown as the crusty outside and tender inside makes them delicious.
Nutrition Facts : Calories 396.1, Fat 14.6, SaturatedFat 2.9, Cholesterol 2.2, Sodium 640.7, Carbohydrate 60.5, Fiber 8, Sugar 2.7, Protein 8
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
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