Diamond Cut Roast Potatoes Food

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DIAMOND-CUT ROAST POTATOES



Diamond-Cut Roast Potatoes image

Super easy to make with ingredients that you probably have in the pantry. The diamond pattern allows the oil to get further into the potatoes creating a very crusty top.

Provided by Bren

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h10m

Yield 2

Number Of Ingredients 4

2 (8 ounce) russet potatoes, peeled and halved lengthwise
1 tablespoon olive oil, or as needed
¼ teaspoon ground paprika
salt to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Slice a small piece off the round part of each potato half, so they sit flat on a surface with the large flat sides facing upwards. Score the flat sides in a diamond pattern, cutting down about 1/2 inch and being careful not to cut all the way through.
  • Drizzle 1/2 of the oil over the diamond cuts, sprinkle with 1/2 of the paprika, and season with salt. Place potatoes, seasoned side down, on the prepared baking sheet. Drizzle the other side with the remaining oil, paprika, and salt.
  • Roast in the preheated oven for 30 minutes. Flip potatoes and roast until cooked through, about 30 more minutes.

Nutrition Facts : Calories 235.3 calories, Carbohydrate 39.8 g, Fat 7 g, Fiber 5.1 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 91.4 mg, Sugar 1.8 g

OVEN ROASTED POTATOES



Oven Roasted Potatoes image

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

6 medium baking potatoes, scrubbed and cut into 1 1/2-inch pieces
1/4 cup butter, melted
1/2 teaspoon salt
1 garlic clove, minced

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

ROSEMARY ROASTED POTATOES



Rosemary Roasted Potatoes image

For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Time 1h8m

Yield 3 to 4 servings

Number Of Ingredients 6

1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves

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.

CRISPY SLICED ROASTED POTATOES



Crispy Sliced Roasted Potatoes image

A healthier and simpler alternative to homemade French fries or chips, and the perfect side when there's a chicken or roast already in the oven.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 4

1 1/4 pounds red-skinned potatoes
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Place a rimmed baking sheet in the center rack of the oven and preheat the oven to 425 degrees F.
  • Thinly slice the potatoes about 1/8-inch thick and toss with the oil, salt and pepper. Carefully spread the slices on the hot baking sheet in a single layer and roast until golden and crispy, turning with a metal spatula occasionally and spreading them out to cook evenly, 30 to 35 minutes.

CRISS CROSS POTATOES



Criss Cross Potatoes image

A quick, easy and delicious way to prepare potatoes. If I'm feeling particularly calorie conscious (which doesn't happen as often as it should). I score the potatoes, spray with Pam and place sprayed side down on the non stick cookie sheet.) Either way, they're delicious.

Provided by Canadian Jane

Categories     Potato

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 5

2 medium baking potatoes
2 tablespoons butter, melted
salt
pepper
paprika

Steps:

  • Scrub the potatoes and cut in half lengthwise.
  • Make diagonal slashes about 1/8 inch deep in cut side of potatoes, forming a crisscross pattern.
  • Brush cut surface with melted butter. Season with salt and pepper. Arrange in a baking dish. Bake at 350°F for 1 hour.
  • Brush with a little more butter and sprinkle with paprika. Continue baking 15 minutes more. Serve plain or with sour cream and chives.

ROASTED FAN-SHAPED POTATOES



Roasted Fan-Shaped Potatoes image

These wonderful oven-roasted potatoes are very pretty to serve-the partially cut slices spread out in the shape of a fan. Folks at a potluck can easily take as many slices as they want. I especially like these potatoes with ham, roast pork or beef. -Eunice Stoen Decorah, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12 servings.

Number Of Ingredients 5

12 large baking potatoes
1/2 teaspoon salt
1/2 cup butter, melted
6 tablespoons dry bread crumbs
6 tablespoons shredded Parmesan cheese

Steps:

  • With a sharp knife, slice potatoes thinly but not all the way through, leaving slices attached at the bottom. Place potatoes in a greased shallow baking dish. Sprinkle with salt; brush with 1/4 cup butter. Bake, uncovered, at 425° for 30 minutes., Brush potatoes with remaining butter and sprinkle with bread crumbs. Bake 20 minutes longer. Sprinkle with Parmesan cheese. Bake 5-10 minutes more or until potatoes are tender and golden brown.

Nutrition Facts : Calories 382 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 269mg sodium, Carbohydrate 69g carbohydrate (6g sugars, Fiber 6g fiber), Protein 9g protein.

GARLIC ROASTED POTATOES



Garlic Roasted Potatoes image

I think I got this from Cooking for Engineers. You can cut the cooking time by kicking the temperature up to 450F, and it will then take only 30 minutes.

Provided by Princess Tomato

Categories     Potato

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 5

3 lbs potatoes, cubed
1/4 cup olive oil
1 1/2 teaspoons salt
1 teaspoon black pepper
2 tablespoons garlic, minced

Steps:

  • Preheat the oven to 400°F.
  • Mix the olive oil, salt, pepper, and garlic together.
  • Toss the potatoes in the oil mixture.
  • Spray a baking sheet with Pam and dump the potatoes onto it. Make sure that they are in a single layer.
  • Bake for 1 hour (flipping once halfway through).

Nutrition Facts : Calories 259.5, Fat 9.2, SaturatedFat 1.3, Sodium 595.7, Carbohydrate 40.8, Fiber 5.2, Sugar 1.8, Protein 4.8

PERFECT ROAST POTATOES



Perfect Roast Potatoes image

A must with roast beef or Christmas dinner here in England. Not the healthiest way to make potatoes, but so good that every once in a while it's worth it. Beautifully crispy on the outside and soft in the middle. This is adapted from a Hugh Fearnley-Whittingstall recipe. My favourite TV chef.

Provided by -Sylvie-

Categories     Vegetable

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 4

4 lbs floury potatoes, peeled
4 -6 tablespoons sunflower oil or 4 -6 tablespoons peanut oil
2 tablespoons drippings or 2 tablespoons lard
salt, to taste

Steps:

  • Cut your peeled potatoes into chunks, approximately the size of an egg.
  • Par-boil them in salted water for about 8 minutes.
  • Set aside and leave to cool completely.
  • Preheat the oven to 400°F/200°C/Gas 6.
  • Pour the oil and dripping into a large roasting tin and place in the hot oven to heat.
  • Rough up the sides of the potatoes by scratching them with a fork and season with salt.
  • When the oil is hot, carefully place the potatoes in a single layer in the oil.
  • Baste or turn over immediately, so they are coated with oil on all sides.
  • Roast for 45 minutes, turning at least once.
  • After that time, it's up to you to decide whether they are crispy enough or whether to give them another 15 minutes.
  • Drain of fat and place on paper towels to absorb more access fat.
  • Season again with salt before serving.

Nutrition Facts : Calories 292, Fat 9.4, SaturatedFat 1.3, Sodium 18.2, Carbohydrate 47.5, Fiber 7.3, Sugar 3.5, Protein 5.1

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