Italian Baked Potatoes Food

BAKED ITALIAN CHICKEN WITH POTATOES

Steps:

• Preheat oven to 350F/180C.
• Mix together Italian Dressing ingredients.
• Boil or microwave the potatoes until slightly undercooked - about 5 minutes boiling / 5 minutes on high in a steamer in the microwave. Use a fork to rough the potatoes up a bit - this allows the potatoes to absorb more of the dressing flavour - and sprinkle with a pinch of salt and pepper.
• Meanwhile, season the chicken on both sides with salt and pepper. Heat 1/2 tbsp olive oil in large oven proof skillet over high heat.
• Add chicken and brown well on both sides - around 5 minutes each side.
• Remove skillet from heat, and pour off the excess fat.
• Place potatoes around the chicken and pour over the crushed tomatoes. Season with a pinch of salt and pepper and drizzle the Italian Dressing all over.
• Place cherry tomatoes on top and bake for 25 - 30 minutes or until chicken is cooked through.
• Remove from oven and sprinkle on cheese, then bake for a further 5 minutes until the cheese is melted and golden.
• Let stand for 5 to 10 minutes before serving. Garnish with basil leaves if you wish.

ITALIAN PARMESAN ROASTED POTATOES

Steps:

• Preheat oven and prepare baking sheets: Preheat your oven to 425 F degrees. Line a baking sheet with parchment paper or a silpat.
• Prepare potatoes: Cut the potatoes into bite sized cubes. I did not peel them, but feel free to peel them if you prefer. If you don't peel them, make sure you wash and scrub them.
• Prepare seasoning: In a small bowl, combine the Parmesan cheese, breadcrumbs and Italian seasoning.
• Toss everything together: Toss the potatoes with olive oil in a large bowl. Add the Parmesan mixture over the potatoes and toss well, making sure each potato is coated with the mixture.
• Bake: Bake for 45 minutes or until potatoes are golden brown, crispy and cooked through.

ITALIAN NEW POTATO BAKE

Steps:

• Mix oil, garlic, Italian seasoning and salt with wire whisk until well blended. Pour over potatoes in large bowl. Add grated topping; mix lightly.
• Place in 15x10x1-inch baking pan.
• Bake at 400°F for 45 minutes, stirring after 20 minutes.

ITALIAN POTATOES

Steps:

• Toss potatoes with oil and add to skillet on med heat.
• When potatoes are cooked about halfway through, add onions and olives, cook until potatoes are cooked through and onions start to caramalize.
• Season with salt and pepper.

ITALIAN ROAST POTATOES

Steps:

• Heat oven to 425 degrees. In large roasting pan, combine potatoes, garlic, oregano and oil. Stir until potatoes are well-coated, and spread them evenly in pan.
• Place in oven, and roast until golden brown and crispy, 40 minutes to an hour. (If the potatoes are crowded in the pan, they will take longer to crisp.)
• Remove potatoes and garlic from oven, and transfer to serving dish. Sprinkle with salt to taste, and serve immediately.

ROASTED POTATOES WITH ITALIAN SEASONING

Steps:

• Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
• Wash potatoes under running water with a vegetable brush and then wipe dry with paper towels. Cut potatoes in halves.
• Place halved potatoes in a bowl; toss with the oil until evenly coated. Add Italian seasonings, salt and pepper and toss until well combined.
• Place halved potatoes cut side down on prepared pan. Bake in the oven for 30 minutes or until potatoes are fork tender.
• Serve and enjoy!

ITALIAN BREAKFAST POTATO BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
• Melt 1 tablespoon butter in a large skillet over medium heat. Add sausage, onion, and mushrooms; cook and stir until onion is translucent, about 5 minutes. Add spinach and garlic; cook and stir until spinach is wilted, about 2 minutes. Season with 1/2 teaspoon salt.
• Combine remaining 7 tablespoons butter and water in a large saucepan; bring to a boil. Add potatoes and cook until fork-tender, about 10 minutes. Drain.
• Whisk eggs, sour cream, and parsley together in a large bowl. Fold in sausage mixture, potatoes, and Cheddar cheese. Season with 1/2 teaspoon salt and black pepper. Turn out into the prepared baking dish.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 20 minutes. Scatter goat cheese on top. Slice into 9 pieces.

ITALIAN-STYLE ROASTED BABY POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish or rimmed sheet with foil.
• Place halved potatoes in a large resealable plastic bag. Add olive oil and Italian dressing mix, seal bag, and shake until all potatoes are coated evenly. Transfer to the prepared baking dish.
• Roast in the preheated oven until tender, flipping potatoes halfway through cooking time, about 30 minutes.

ITALIAN MASHED POTATOES

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Return the drained potatoes to the pot.
• Pour the vegetable broth, thyme, rosemary, oregano, basil, onion powder, parsley, sage, and garlic over the potatoes; mash with a potato masher.

BAKED SALMON AND SLICED POTATOES

Steps:

• Slice the potatoes finely;
• At the bottom of a baking tray pour some oil and lay 3/4 bay leaves;
• Layer the potato slice on a baking tray;
• Put the salmon on top of the potato slices bed and season with some olives, capers, oil, salt, pepper and parsley;
• Add a new layer of potato slices,
• Cover with parsley and add salt and olive oil;
• Let all cook in the oven at 180 degree for about 20 minutes.

CRISPY CRUMB COATED ROASTED POTATOES

Steps:

• Preheat oven to 425 degrees F.
• Spray a baking sheet with olive oil spray.
• Cut the potatoes in half or quarters depending on the size and toss in olive oil.
• In a plastic bag, place the crumbs, cheese, salt and pepper, and Italian seasonings, then add the potatoes and toss to coat.
• Place the potatoes on the prepared baking sheet and bake from 20 to 25 minutes until fork tender and golden brown, turning the potatoes over halfway through the baking time.
• Serve immediately.

ITALIAN ROASTED POTATOES

Steps:

• Preheat the oven to 400°F (207°C). Clean and rinse the baby potatoes, drain and cut into halves.
• Heat up an oven-safe skillet (cast-iron preferred) and add the olive oil. Add the potatoes and cook until the surface turns crispy. Turn over the cook the skin side until nicely browned. Push the potatoes to one side and saute the garlic, follow by the Italian seasoning, salt and paprika, stir to combine well. Turn off the heat and sprinkle the cheese and parsley on top of the potatoes. Transfer the skillet into the oven, roast for 15 minutes. Add the butter cubes on top of the potatoes, serve immediately.

BAKED ITALIAN POTATO WEDGES

Steps:

• Preheat the oven to 425 degrees.
• Cut each potato in half length wise and then quarter each half to make potato edges.
• Arrange the wedges on a baking tray with the skin side down.
• In a bowl mix together the oil, herbs and garlic salt.
• Brush the oil mixture onto each potato wedge.
• Sprinkle the grated cheese over the wedges.
• Put in the oven and bake for about 25 to 35 minutes or until done depending on the thickness of your wedges.
• Serve.

ITALIAN MASHED POTATOES RECIPE

Steps:

• 01 - Wash the Potatoes. 02 - Place the Potatoes ( with skin on ) in a pot of boiling salted water, and cook them for about 30 minutes, or until very soft. The skin will not let the Potatoes absorb too much water, and it will be easier to peel them. 03 - Once the Potatoes have cooked, drain them and cool their skin under cold runnign water for 1 minute. 04 - Peel the Potatoes simply by removing their skin by hand ( if they are well cooked the skin should come off very easily ). 05 - Using a potato ricer or a food mill, mash the Potatoes in the same pot you have cooked them in. 06 - Add the Milk and stir everything over a low heat. 07 - Add Butter, Salt, Nutmeg and Parmesan Cheese if used and mix until the Mashed is smooth.

ITALIAN ROASTED ROSEMARY AND GARLIC POTATOES

Steps:

• Pre-heat oven to 350 degrees F.
• Slice the peeled potatoes lengthwise into thirds.
• Holding the sliced potatoes together, slice horizontally into 1" slices.
• Cut each of these slices of potatoes into 1" cubes.
• In a very large mixing bowl, toss the potato cubes with olive oil to cover completely.
• Add the minced garlic, fresh chopped rosemary, salt and pepper.
• Toss well.
• Place on a baking sheet with 1" sides.
• Bake on the middle rack for 45 minutes.
• With a sharp metal spatula, turn the potatoes over ONCE and once only.
• Turn up the oven heat to 450 degrees F.
• Continue baking on the top rack of the oven for 15 - 30 minutes, keeping a very close eye on the potatoes so that they do not burn, but yet turn a golden-brown color.
• If you are not satisfied with the color of the potatoes at this point, turn the oven onto 'Broil' and bake for another 5 - 10 minutes, once again keeping a very close eye on the potatoes so that they do not burn.
• Enjoy the amazing aroma in your kitchen!
• Enjoy the delicious Italian potatoes!

TWICE BAKED POTATOES, ITALIAN STYLE OAMC

Steps:

• Preheat oven to 400°F (204°C); scrub the dirt from the potatoes under cool running water.
• Place the potatoes directly on the rack in the middle of the preheated oven and bake for 55 minutes.
• Remove the potatoes but keep oven turned on; slice 1 inch of the top off of each potato and using a small spoon scoop out pulp into a large bowl, leaving a 1/4 inch thick shell.
• Mash the potatoes with the butter, ricotta, parmesan, garlic and pepper; add the green pepper and onion, mixing well.
• Spoon into potato shells, place stuffed potatoes on a baking sheet and return to the middle rack in the hot oven.
• Bake for 20 minutes; then spoon some spaghetti sauce on top of the potatoes (you decide how much); then sprinkle some of the shredded cheese over the sauce (you decide how much).
• Return once more to the oven for 10 minutes or until the cheese is melted; Serve immediately.
• For OAMC: Prepare potatoes up until you've got them re-stuffed; place on baking sheet and flash-freeze.
• Once frozen, double wrap each stuffed potato in plastic wrap, then foil and place into a freezer storage bag until wanted for a meal.
• 24 hours before you wish to serve them, remove them from the freezer, completely unwrap them, place them on a baking sheet and thaw in your fridge.
• Preheat oven to 400°F (204°C); heat on baking sheet in hot oven for 20 minutes; then spoon some spaghetti sauce on top of the potatoes (you decide how much); then sprinkle some of the shredded cheese over the sauce (you decide how much).
• Return once more to the oven for 10 minutes or until the cheese is melted; Serve immediately.

BAKED ITALIAN SAUSAGE AND POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Mix Spicy Italian Sausage (1 pound), Yukon Gold Potato (6), Cremini Mushroom (1 cup), Husk Tomato (1 cup), Garlic (1 handful), Shallot (2), Olive Oil (1/4 cup), Bay Leaf (2), Dried Thyme (1 tablespoon), Dried Rosemary (1 tablespoon), and Balsamic Vinegar (1 tablespoon) together in a baking pan coating everything evenly.
• Cover with aluminum foil and bake for 30 minutes.
• Remove foil and mix ingredients so they don't stick to the pan. Bake uncovered for another 30-45 minutes or until potatoes are cooked through and golden brown.
• Keep checking and feel free to mix every now and then depending on how caramelized or crispy you like everything.

ITALIAN ROASTED POTATOES

Steps:

• Place potatoes in a large bowl. Drizzle with oil; toss to coat evenly. Combine the garlic, parsley, basil, oregano, salt and pepper; sprinkle over potatoes and toss to coat evenly. Transfer to an ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° for 30 minutes. Stir; bake 10-15 minutes longer or until potatoes are tender and golden brown.

BAKED BACCALA AND POTATOES

Steps:

• Soak the Baccala` for 12 hours in fresh water to remove the saltiness. Depending on the thickness of the baccala` you may have to soak it longer. Change the water every 3 hours. In a deep oven pan, coated with olive oil, add the scallions cut to pieces, some potatoes cut in small cubes and a few pieces of tomatoes. Add a layer of potatoes cut in wedges. Over the potatoes spread some scallions, tomatoes, olives and some grated cheese. Spread the Baccala` over the potatoes. Add some more pieces of scallions, tomatoes and olives. Fill the oven pan with water till 1/2 inch to the border of the pan. Place the oven pan on the stove and cook the entire content for 30 min. at medium flame. Then place in the oven and cook for an additional 30 min. at 400F.

ITALIAN BAKED POTATOES

Steps:

• Cook potatoes in boiling salted water for 10 mins, drain well. Cool and then cut into 1cm slices.
• Arrange a layer of potatoes over the base of a greased shallow ovenproof dish.
• Pour over half the tomatoes, sprinkle with half the mozzarella and parmesan and 1 tsp of the basil then sprinkle with 2 tblsp oil.
• Repeat the layers and sprinkle with breadcrumbs and remaining oil.
• Bake at 190.C for 30 mins or until the potatoes are cooked and the top golden brown.

FRIED POTATOES, PEPPERS, & ONIONS

Steps:

• Boil the potatoes in lightly salted water until just fork tender, about 8 to 10 minutes. (Do not overcook or mixture will become mushy)
• Drain the potatoes and set aside.
• In a large frying pan, heat 2 tablespoons of the oil over medium heat until lightly smoking, and then add the pancetta, peppers, and onions.
• Cook until the peppers and onions begin to soften, stirring every once in a while, about 8 to 10 minutes.
• Add the garlic, and continue to cook until the mixture begins to brown, about 3 to 4 minutes more.
• Add the potatoes to the pan along with the rest of the oil, salt, pepper, and red pepper flakes and continue to cook, gently folding over the mixture as it cooks once or twice.
• After about 6 to 7 minutes, once the potatoes begin to color, Add the parsley leaves and gently mix.
• Serve warm.