Italian Spiced Potatoes Food

SPICED OVEN-FRIED POTATOES

Steps:

• Preheat a rimmed baking sheet in a 450 degrees F oven. Cut 3 large russet potatoes into wedges and toss with salt and 2 tablespoons vegetable oil; arrange cut-side down on the hot baking sheet. Roast until golden brown on the bottom, 30 minutes, then flip and sprinkle with 1 sliced garlic clove and 1 teaspoon each ancho chile powder and dried oregano. Roast 15 more minutes. Serve with lemon wedges.
• Per Serving: Calories 191; Total Fat 7 grams; Saturated Fat 0.5 grams; Protein 4 grams; Total Carbohydrate 30 grams; Sugar: 1 gram; Fiber 2.5 grams; Cholesterol 0 milligrams; Sodium 165 milligrams

ITALIAN PAN-FRIED POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stab the potatoes with a fork and microwave until cooked, about 9 minutes. Let cool, about 10 minutes. Slice into wedges.
• Heat 1 tablespoon oil and butter in a small pan over medium-low heat. Saute onion and garlic with salt and pepper until tender and sweet, 5 to 7 minutes. Remove from heat.
• Heat enough remaining oil to coat the bottom of a large nonstick pan over medium-high heat. Cook potatoes in batches, making sure they aren't crowded in the pan. Turn carefully until golden and crispy, 7 to 10 minutes. Keep the first batch in the preheated oven until the second batch is done.
• Add olives to the second batch and cook for 1 minute. Add potatoes from the oven and onion-garlic mixture. Toss in the pan until everything is heated. Drain on paper towels and sprinkle with parsley, salt, and pepper.

SPICED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and spread on a baking sheet.
• In a small bowl, or cup, combine paprika, cayenne, chili powder, onion salt, garlic powder and parsley.
• Drizzle potatoes with oil and sprinkle with spice mixture.
• Bake in preheated oven for 40 minutes, or until crisp, turning every 10 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.

ITALIAN SPICED POTATOES

Steps:

• Heat oil in a baking dish with garlic at 200.C for 2-3 minutes.
• Add potatoes & stir well to coat with mixture, sprinkle with herbs & chilli.
• Return to oven for approx 1 hour turning every 15 mins or so until golden & crisp.

ITALIAN SPICED OLIVES

Steps:

• Combine all ingredients except oil in a clean jar-shake gently, top with olive oil, shake again and store in the fridge for up to 1 month.

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 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-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.

PORCHETTA-SPICED ROASTED POTATOES

Steps:

• Heat oven to 425 degrees. On a rimmed baking sheet, combine 2 tablespoons of the oil and potatoes, and season with salt; toss to evenly coat. Spread in an even layer and roast until light golden, 20 minutes.
• Meanwhile, in a small bowl, combine the remaining 3 tablespoons oil, garlic, fennel, thyme, rosemary, sage, black pepper and red-pepper flakes, and season to taste with salt; mix well.
• Spoon the herb mixture over the potatoes and toss until evenly coated, using a spatula to lift up the potatoes if necessary. Continue roasting until the potatoes are fragrant, golden brown and tender when pierced with a fork, 10 to 15 minutes longer.
• Transfer potatoes to a serving platter and garnish with parsley. Serve warm.