Oven Roasted New Potatoes Food

EARLY MORNING OVEN ROASTED NEW POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a hot skillet, melt the butter. Stir in rosemary, salt and pepper. Coat potatoes evenly with the melted butter. Arrange the potatoes in a single layer on a baking pan.
• Bake in a preheated oven until potatoes are golden brown, approximately 20 to 25 minutes. Toss them occasionally to ensure that they brown on all sides.

ROASTED NEW POTATOES

Steps:

• In a large resealable plastic bag, combine all ingredients; shake to coat. Pour into an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 450° for 35 minutes or until potatoes are tender.

ROASTED NEW POTATOES WITH GARLIC

Steps:

• Preheat oven to 375 degrees F.
• Half the potatoes lengthwise and cut them into 1-inch-wide wedges. In a medium bowl, toss the potatoes with the butter and 1 teaspoon of salt. Spread the potatoes out on a roasting pan large enough to hold them in a single layer. (Arrange the potatoes cut-side down, to ensure crisply browned edges.)
• Roast the potatoes until golden brown, about 45 minute. Add the garlic and stir to coat the potatoes evenly. Continue to roast until the potatoes and garlic are evenly browned, about 15 minutes more. (Take care that the garlic doesn't burn.) Remove from the oven and mix with the parsley. Season with salt and pepper to taste. Serve.

OVEN-ROASTED NEW POTATOES

Steps:

• Preheat oven to 350 degrees. Toss potatoes with oil, salt, and pepper in a large bowl until well coated. Put into a 9-by-13 metal baking dish. Roast, stirring occasionally, until tender, about 1 hour 15 minutes.

GARLIC ROASTED POTATOES

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.

HERB ROASTED NEW POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Rinse and dry the unpeeled new potatoes. Put 2-3 tbsp duck fat or olive oil in a roasting tin and put in oven for 10 mins to melt. Strip leaves from rosemary, oregano and sage and stir into tin with seasoning.
• Add potatoes and toss well. Roast for 40-50 mins, shaking tin a couple of times, until potatoes are crisp and tender. Sprinkle with sea salt and serve.

ROASTED NEW RED POTATOES

Steps:

• Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan.
• Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.

OVEN-ROASTED POTATOES AND VEGETABLES

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss all ingredients to coat. Spread evenly in pan.
• Bake 15 to 20 minutes, stirring once halfway through baking time, until vegetables are tender and lightly browned.

ROASTED NEW POTATOES

Steps:

• Preheat oven to 400 degrees. In a large roasting pan, toss potatoes with oil, and season with salt and pepper. Roast in oven until potatoes are tender when pierced with a fork, about 50 minutes.
• Line a serving bowl or platter with the herbs. Transfer hot potatoes to bowl on top of herbs, and serve.

OVEN ROASTED NEW POTATOES

Steps:

• Scrub the potatoes and cut into bite size pieces.
• Cook in water to cover in a saucepan just until tender.
• Place half the potatoes in a 2 quart baking dish.
• Season with salt and pepper.
• Drizzle with half the melted butter.
• Sprinkle with half the bacon, half the cheese and half the scallions.
• Repeat layers with the remaining ingredients.
• Bake at 350*F for 20 minutes or until bubbly and heated through.

CRISPY ROASTED NEW POTATOES

Steps:

• Toss together first 4 ingredients.
• Arrange potatoes in an alumimum foil lined 15*10 inch jellyroll pan.
• Bake at 400 for 25 minutes.
• Stir together cheese and next 3 ingredients; mound evenly onto potatoes, and bake 20 more minutes.

LONG-ROASTED NEW POTATOES

Steps:

• Preheat oven to 375 degrees.
• Select a baking dish just large enough to hold the potatoes in a single layer. Pour the olive oil into it. Add the potatoes and, with your hands, roll them around in the oil until they are all have a light coating on them. Season to taste with salt and pepper and roll the potatoes around once more.
• Put in the oven and bake for an hour an a half, turning the potatoes once or twice during baking.
• Sprinkle with rosemary and serve hot or set aside to cool to room temperature, then serve.

ROASTED NEW POTATOES

Steps:

• Preheat oven to 500 degrees
• Peel potatoes and cut in half.
• Place the potatoes in a saucepan, cover with water, bring to a boil and cook about eight minutes, until not quite tender.
• Drain the potatoes, transfer them to a shallow baking dish and toss with the olive oil. Season with salt and pepper.
• Place in the oven and bake 15 minutes, stirring once or twice, until lightly crusted. Serve at once.

SMASHED ROASTED NEW POTATOES

Steps:

• Cook the potatoes in a pan of boiling salted water for 15 mins, or until cooked through but not falling apart. Drain well. Drizzle 1½ tbsp oil into a shallow roasting tin or baking tray (about 30 x 20cm - a Swiss roll tin works well). Tip the potatoes into the tin and toss in the oil. Squash the potatoes down using a potato masher or fork - the smashed potatoes should fill the tray and be joined at the edges like jigsaw pieces. Will keep chilled for up to a day.
• Heat the oven to 190C/170C fan/ gas 5. Drizzle the potatoes with the remaining oil and season with sea salt. Bake for 40 mins until deeply golden and crunchy.