Olive Gardens Roasted Potatoes Food
GARLIC ROASTED POTATOES
Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 1h10m
Yield : 8 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, 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.
OVEN ROASTED POTATOES (OLIVE GARDEN) RECIPE - (4.3/5)
Provided by Kathy C.
Number Of Ingredients 12
Steps:
- Serves 4 Preheat oven to 450 degrees. Scrub potatoes & carrots (I leave skin on) and dice into 1-inch pieces. Core and seed peppers and dice into 1/2-inch pieces. Coarsely dice onion. Set aside. Mix olive oil, rosemary or oregano & basil, salt, garlic and pepper in a bowl. In a baking pan, toss potatoes, carrots, onion and peppers with the oil and herb mixture. (I use broiler pan lined with foil) Bake for 30 minutes or until potatoes are fork tender. Sprinkle potatoes with parsley and Romano cheese, if using. NOTE: I roast at 375 degrees for 40 minutes, stirring gently twice during that period.
OLIVE GARDEN RESTAURANT ROASTED POTATOES
Make and share this Olive Garden Restaurant Roasted Potatoes recipe from Food.com.
Provided by Andtototoo
Categories Potato
Time 38m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat overn to 450 degrees.
- Wash and dry the potatoes. Cut into wedges and place in a large mixing bowl.
- Toss the potatoes in oil, melted butter, garlic, rosemary, salt and pepper.
- Transfer the seasoned potatoes onto a sheet tray [cookie sheet with sides].
- Roast for 25-30 minutes. Shake pan occasionally for even roasting. [I usually use a spachula to flip them.].
- Serve immediately.
OLIVE GARDEN ROASTED POTATOES WITH RED ONIONS AND ROSEMARY
Make and share this Olive Garden Roasted Potatoes With Red Onions and Rosemary recipe from Food.com.
Provided by Cook4_6
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Procedures.
- Pre-heat oven to 350ºF.
- WASH potatoes and cut into quarters.
- COMBINE potatoes and onions in large mixing bowl. Add garlic, rosemary, oil, butter, salt and pepper. Toss to thoroughly coat potatoes and onions with seasonings.
- ARRANGE potatoes and onions in a single layer on a sheet tray. Cut side of potatoes should touch baking pan.
- BAKE in oven for 25-30 minutes, or until potatoes are fork tender.
- GARNISH with chopped parsley and fresh rosemary sprigs. Serve immediately.
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directions. Preheat oven to 350 degrees F. Peel potatoes and dice into 1/2-inch pieces. Core and seed peppers and dice into 1/2-inch pieces. Set aside. Mix olive oil, rosemary, salt and pepper in a bowl. In a small baking pan, toss potatoes and peppers with the oil and herb mixture. Bake for 10 minutes or […]
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Peel potatoes and dice into1/2-inch pieces. Core and seed peppers and dice into 1/2-inch pieces. Set aside. Mix olive oil, rosemary, salt and pepper in a bowl. In a small baking pan, toss potatoes and peppers with the oil and herb mixture. Bake for 10 minutes or until potatoes are fork tender. Sprinkle potatoes with parsley and Romano cheese ...
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Peel potatoes and dice into1/2-inch pieces. Core and seed peppers and dice into 1/2-inch pieces. Set aside. Mix olive oil, rosemary, salt and pepper in a bowl. In a small baking pan, toss potatoes and peppers with the oil and herb mixture. Bake for 10 minutes or until potatoes are fork tender. Sprinkle potatoes with parsley and Romano cheese ...
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Steps: Preheat overn to 450 degrees. Wash and dry the potatoes. Cut into wedges and place in a large mixing bowl. Toss the potatoes in oil, melted butter, garlic, rosemary, salt and pepper.
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Peel potatoes and dice into 1/2-inch pieces. Core and seed peppers and dice into 1/2-inch pieces. Set aside. Mix olive oil, rosemary, salt and pepper in a bow l. In a small baking pan, toss potatoes and peppers w ith the oil and herb mixture. Bake for 10 minutes or until potatoes are fork tender. Sprinkle potatoes with parsley and Romano cheese.
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Steps: Preheat overn to 450 degrees. Wash and dry the potatoes. Cut into wedges and place in a large mixing bowl. Toss the potatoes in oil, melted butter, garlic, rosemary, salt and pepper.
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