HERB ROASTED RED POTATOES
Make these delicious roasted red-skinned potatoes. The potatoes are flavored with a variety of fresh or dried herbs, including basil and dill.
Provided by Diana Rattray
Categories Side Dish
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Preheat oven to 400 F. Oil a shallow baking pan .
- Scrub the potatoes. Peel the potatoes, if desired, or leave them unpeeled. Cut them into halves (for small potatoes) or wedges of equal sizes.
- Peel the onion and trim the ends. Cut it into 6 to 8 wedges.
- In a small cup, melt the butter with the olive oil in the microwave.
- In a large bowl, combine the potato wedges, onion wedges, melted butter and oil, dill weed, basil, parsley, salt, and pepper. Toss to combine and coat potatoes.
- Transfer potatoes and onions to the prepared pan.
- Roast for about 30 to 40 minutes, turning occasionally until potatoes are tender and golden brown.
- Transfer the potatoes to a serving dish. Serve hot and enjoy.
Nutrition Facts : Calories 218 kcal, Carbohydrate 36 g, Cholesterol 8 mg, Fiber 3 g, Protein 4 g, SaturatedFat 2 g, Sodium 286 mg, Sugar 4 g, Fat 7 g, ServingSize 4 servings, UnsaturatedFat 0 g
GARLIC RED BLISS MASH
Provided by Sunny Anderson
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- In a large pot, cover potatoes and garlic with water by 1 inch. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well.
- Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency reached. Season with salt and pepper.
ROASTED RED BLISS POTATOES
Provided by Food Network
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Scrub the potatoes well and cut them in half. In a bowl combine the potatoes with the olive oil, garlic, salt and pepper, tossing to coat. Arrange the potatoes in a roasting pan in a single layer and sprinkle with 1/4 cup water. Roast the potatoes for 45 minutes or until the potatoes and garlic are tender and golden brown. In a serving bowl toss the potatoes and garlic with the Parmesan and parsley.;
GARLIC-HERB & PARMESAN ROASTED RED POTATOES
Amazing roasted red potatoes that are full of flavor and bake up golden brown and crisp.
Provided by Michelle
Categories Side Dish
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Lightly grease a large baking sheet.
- In a large bowl, toss the potatoes, olive oil, garlic, salt, pepper, thyme, oregano, basil and Parmesan cheese until evenly coated. Turn the mixture out onto the prepared baking sheet and arrange in a single layer.
- Bake for 45 minutes to 1 hour, turning with a spatula two or three times, until golden brown and crisp. Pull the tray out and sprinkle the butter over the potatoes and stir to melt the butter. Remove from the oven and toss with the fresh parsley. Serve immediately.
Nutrition Facts : Calories 229 kcal, Carbohydrate 28 g, Protein 5 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 532 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
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.
HERB ROASTED RED SKINNED POTATOES
Steps:
- Preheat oven to 375 degrees F.
- Melt the butter with the olive oil in a large roasting pan. Toss all of the ingredients in the butter/oil mixture to coat evenly.
- Roast the potatoes for about 45 minutes until golden brown and tender. Serve the potatoes with the roasted garlic and shallots all together in the same serving dish.
ROSEMARY ROASTED POTATOES
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
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.
HERB ROASTED RED POTATOES
Make and share this Herb Roasted Red Potatoes recipe from Food.com.
Provided by HappyFlour66
Categories < 4 Hours
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- Wash and cut potatoes into quarters or about 1 inch pieces.
- Mix Olive Oil, and Italian seasoning in small bowl.
- Rub rosemary between fingers to grind into oil mixture.
- Toss potatoes with oil to coat.
- Place in Baking pan, season with salt and pepper to taste.
- Bake at 425°F on lower rack for about 25 min, stir once, and cook until golden about another 20- 25 minutes.
ROASTED POTATOES WITH HERBS
Provided by Kate Higgins
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Using garlic press, squeeze garlic into large bowl. Whisk in oil and herbs. Add potatoes; toss to coat.
- Spread potatoes in single layer on large rimmed baking sheet. Sprinkle generously with coarse salt and freshly ground black pepper. Roast until tender and brown, stirring occasionally, about 1 hour 15 minutes.
- Place potatoes in bowl; top with parsley.
OVEN ROASTED RED POTATOES WITH HERBS
I got this recipe from a company that sold herbs in bulk. It was in their catalog. This is my favorite way to make potatoes.
Provided by RITLOU2
Categories Potato
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Clean potatoes.
- Cut 1/2" slices into potato but do not cut all the way through. You should have a whole potato when done.
- Put potatoes in a bowl and pour oil over them.
- Mix the rest of the seasonings together.
- Sprinkle over potatoes.
- Wrap potatoes in foil.
- Bake in 350 oven until done. 40 to 50 minutes.
Nutrition Facts : Calories 149.5, Fat 4.7, SaturatedFat 0.7, Sodium 396.8, Carbohydrate 24.2, Fiber 2.6, Sugar 1.5, Protein 2.9
HERBY ROAST POTATOES
Cook these best ever roast potatoes on a baking tray with low sides to get golden, crisp results. Serve with your favourite roast
Provided by Good Food team
Categories Side dish
Time 1h35m
Yield Serves 6-8
Number Of Ingredients 5
Steps:
- Heat the oven to 220C/200C fan/gas 8. Add the oil to a large flameproof baking tray and put in the oven to heat up.
- Bring a large pan of salted water to the boil, tip in the potatoes and their peel (for extra flavour), and simmer for 8-10 mins. Drain the potatoes and discard the peel. Leave to steam-dry for 15 mins, then return the potatoes to the pan, put the lid on and gently shake to lightly rough up the edges.
- Remove the tray from the oven and put directly on the hob over a medium heat. Add the butter to the hot oil and, using tongs, add the potatoes to the tray, one by one, turning them in the fat, leaving a little space between each. Reduce the oven to 200C/180C fan/gas 6. Nestle the herbs around the potatoes, along with the garlic. Sprinkle over 1 tbsp sea salt and return to the oven for 1 hr, turning every once in a while, until golden and crisp.
Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 2 milligram of sodium
BUTTERY RED BLISS POTATOES
So simple yet so delicious. What caught my attention was the way the potatoes are artfully peeled for a pretty presentation on the dinner table. From the November 2004 issue of First magazine.
Provided by COOKGIRl
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Use a vegetable peeler and remove the band of skin around the center of each potato, either in a straight line or squiggly line. Tip: I find it [much] easier to use a sharp paring knife to remove the peel.
- Place the potatoes in a large pot and add enough water to cover. Add some salt to the pot and bring the water to a boil.
- Reduce heat and simmer the potatoes for 20 minutes or until the potatoes are fork tender but not mushy.
- Drain.
- In serving bowl, toss the potatoes with the melted butter, marjoram, salt and pepper.
Nutrition Facts : Calories 105.1, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 191.1, Carbohydrate 18.1, Fiber 1.9, Sugar 1.5, Protein 2.2
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- Preheat the oven to 400ºF. Grease a large baking sheet with non-stick spray or olive oil. Set aside.
- In a large bowl, toss together all of the ingredients except the parsley until potatoes are evenly coated. Pour coated potatoes onto prepared baking sheet, spreading them out as evenly as possible.
- Bake for 45-55 minutes, turning every 15 minutes with a spatula, until browned and crisp. Sprinkle with fresh parsley before serving. Potatoes are best served immediately, but will stay fresh in an airtight container in the refrigerator up to 3 days. Reheat in the microwave as needed, or reheat on baking sheet or large casserole dish, covered, in a 300ºF oven for 10-15 minutes or until heated through.
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