Old Bay Roasted Sweet Potatoes Food

OLD BAY-ROASTED SWEET POTATOES

Steps:

• Preheat oven to 450 degrees. On a rimmedbaking sheet, toss sweetpotatoes extra-virginolive oil and Old Bayseasoning. Bake until potatoesare deep golden brown on all sides,about 30 minutes, flipping halfwaythrough.

OLD BAY® POTATOES

Steps:

• Fill a large pot halfway with water and bring to a boil. Reduce heat to medium-low and add garlic, seafood seasoning, and thyme. Let cook for 2 minutes; add potatoes. Drain some of the water mixture so that there is a thin layer just hovering over potatoes.
• Let cook over low to medium heat until tender, about 10 minutes. Drain and serve.

OLD BAY TILAPIA, SWEET POTATOES AND VEGGIES

Steps:

• Preheat oven to 350°F.
• Wash and scrub the sweet potatoes (or remove the skin, but I like to keep it). Cut them into cubes about 3/4 inch in size. Place in a 13x9 inch pan.
• Chop the onion and peppers into 1 inch by 1/4 inch slices. (I think that the dish look better when they are this size. It's really not important how large they are.) Add to the pan.
• Dice tomato. Add to pan with other veggies.
• Add olive oil, old bay seasoning, pepper, and parsley to taste. Stir well to coat veggies.
• Bake in oven for 25 minutes.
• Add tilapia filets to bottom of pan by scooping veggies aside and covering the fish with some of the veggies. Bake additional 20 minutes until fish flakes.

OVEN ROASTED SWEET POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix sweet potatoes, sweet onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan.
• Roast sweet potato mixture in preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.

OLD BAY OVEN POTATOES

Steps:

• Clean potatoes well and remove any bruised or pitted sections. Don't remove skin.
• Slice potatoes in half, then in thirds to create wedges.
• Soak potatoes in a large bowl of water for at least a half hour and up to two hours. This helps eliminate some of the starch. NOTE: You can skip this step if time is an issue, but they always come out better for me when I soak them for awhile.
• Preheat oven 475°F.
• Place wedges on ungreased cookie sheet with skin side down.
• Sprinkle on salt, Old Bay seasoning, and top with chopped fresh dill (if using).
• Flip potatoes over onto one side.
• Bake potatoes 30-45 minutes at 475F or until golden and bubbly on outside, tender on inside. (Flip onto other side after 15-20 minutes of cooking.).
• Note: Be sure that potatoes are brown and crispy before removing from oven. I've found that it's hard to overcook these, but easy to undercook.
• Topping suggestions: ketchup, dijon mustard, ranch dressing, sour cream, barbeque sauce, or honey-mustard. (You can add extra salt if that's what you like).
• Enjoy these as you would french fries without all the grease and sodium!