Donnalees Special Roasted Potatoes Food

"SPECIAL" ROASTED POTATOES

Steps:

• Place potatoes in a large pot with water. Bruise the rosemary with the dull side of a knife blade and place in the pot. Add garlic, bay leaves, and salt. Bring to a boil; simmer for 5 minutes. Drain; let potatoes air dry.
• Preheat oven to 375 degrees F (190 degrees C).
• When potatoes are thoroughly dry, transfer them back to the pot. Drizzle with olive oil, cayenne pepper, and a pinch of salt. Stir to coat. Transfer potatoes to a rimmed sheet pan. Bake until potatoes are golden brown and crusty, and the flesh is creamy and soft, about 35 to 45 minutes, depending on the size of the potatoes.

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 POTATOES WITH DILL

Steps:

• Preheat oven to 425 degrees F.
• In a baking pan toss together potatoes, oil, and salt, and roast in middle of oven, stirring occasionally, until potatoes are golden, about 25 minutes. Toss with dill.

DUCHESS POTATOES

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicon baking mat.
• Lay the boiled potatoes on a baking sheet and place into the oven until slightly dried on the surface, 10 to 15 minutes.
• Remove the potatoes from the oven and process through a ricer or food mill. Allow to cool in a bowl for about 5 minutes.
• Add the egg yolks, butter, a couple generous pinches of salt, a generous pinch of pepper, a pinch of nutmeg and 3/4 cup cream. Stir with a rubber spatula to combine. Taste and make sure the potatoes have been adequately salted.
• Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion onto the prepared baking sheet.
• Make an egg wash by mixing the whole egg with the remaining 1/2 cup cream. Lightly brush the piped potatoes with the egg wash. (This is a little easier if you chill the piped potatoes for half an hour or so.)
• Bake until golden brown around the edges. Serve on a pretty platter!

BEST EVER ROAST POTATOES

Steps:

• The day before, tip the potatoes into a large pan of salted water and simmer for 10 mins or until just tender, saving a little of the cooking water. Drain the potatoes in a colander and leave to cool. Now here's the trick; choose the two chunks that are most cooked and ready for mashing and push these through a potato ricer, then add a little of the cooking water to make a thick potato batter. Roll the cooled potatoes through the batter then put in the fridge on a tray lined with non-stick paper and chill overnight.
• The next day, heat the oven to 200C/180C fan/gas 6. Take a large roasting tin and add a good splash of vegetable oil. Place in the oven and heat for a few minutes, then carefully add the potatoes to the hot fat and turn to coat. Lightly season with salt and roast for 40 mins without disturbing, then turn the potatoes and turn the oven up to 220C/200C fan/gas 8 and continue to roast the potatoes for another 20-30 mins, turning again once, until beautifully crisp and golden all over.

SPECIAL ROASTED POTATOES

Steps:

• Cut potatoes; toss with garlic, oil and peppers.
• Sprinkle with a bit of salt and pepper.
• Cook at 350 for 20 to 30 minutes or until done.
• When cooked, add balsamic vinegar and basil.
• Toss and serve immediately.
• This is WONDERFUL!
• Try it, you'll love it.

DONNALEE'S SPECIAL ROASTED POTATOES

Steps:

• Set out a 9x13" glass casserole pan and grease lightly with some of the olive oil.
• Dice raw potatoes (skin on or off- your choice) and place in the pan- you want to have enough pototoes to fill the bottom of the casserole.
• Sprinkle cooked peas& carrots over the potatoes.
• Press the garlic over the pan, crushing the garlic over the veggies.
• Liberally coat veggies with a few spoonfuls of olive oil and toss to mix everything together- the veggies should be well coated, but there shouldn't be a lot of loose oil in the pan.
• Sprinkle with oregano, basil, parsley to taste- you want to see little speckles of herbs on every piece of veggie.
• Salt and pepper to taste.
• Crumble bacon over the top and drizzle with a small amount of reserved bacon fat, if desired.
• Bake in a preheated 350 F oven for about 1 hour, uncovered, until vegetables are fork tender.