ROASTED POTATOES WITH GARLIC, LEMON, AND OREGANO
For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb more sauce.
Provided by Aglaia Kremezi
Categories Garlic Potato Side Roast Easter Lemon Spring Oregano Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
- Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
- Sprinkle with the fresh oregano and serve at once.
- Variation:
- Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.
POTATO FONDANTES WITH OREGANO
Provided by Jacques Pepin
Categories easy, weekday, one pot, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Do not peel the potatoes, but remove any eyes and dark spots. Cut the potatoes in half lengthwise and arrange them cut-side down in one layer in a large (preferably 10-inch) nonstick skillet.
- Add 1 1/2 cups water, butter, oil, oregano and salt. Bring the mixture to a boil over high heat, and cover. Reduce the heat to medium, and cook for 20 to 25 minutes. (At this point, the water should be gone and the potatoes should be browning nicely in the butter and oil.)
- Turn the potatoes over and saute them for 2 to 3 minutes to brown them lightly on the other side. Serve with the chicken.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 8 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 209 milligrams, Sugar 2 grams, TransFat 0 grams
HASSELBACK NEW POTATOES WITH OREGANO
Looking for something different to try with your new potatoes? This fun looking side dish makes for beautifully tender potatoes that soak up all the herby flavours
Provided by Rosie Birkett
Categories Dinner, Side dish
Time 1h10m
Number Of Ingredients 4
Steps:
- First, prep the potatoes. Put them, one at a time, onto a wooden spoon and, starting at one end, cut across their width at 3mm intervals with a chef's knife - the spoon will stop you from cutting all the way through the potato.
- Once all the potatoes are prepped, heat oven to 200C/180C fan/gas 6. Put the butter and oil in a roasting tin over a medium heat to melt the butter. Tip in the potatoes, season, and scatter over the oregano. Give the potatoes a good toss so they're coated, then roast on the bottom shelf of the oven for 45 mins-1 hr until golden and tender.
Nutrition Facts : Calories 136 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
FONDANT POTATOES WITH GARLIC (FONDANT DE POMMES DE TERRE)
These potatoes are peeled and baked whole. They get a nice golden brown and are very soft inside. Potatoes should be medium size. If they are larger, cut them in half. (thanks, Loof, for the tip)
Provided by Outta Here
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Put oil and butter in a baking dish. Put dish in oven until butter melts.
- Add potatoes and garlic and turn to coat all sides of potatoes. Bake 15 to 20 minutes until golden brown.
- Add the broth and rosemary and bake another 15 minutes, or until the stock is absorbed and potatoes are soft. Season with salt and pepper.
- Serve. (discard garlic).
Nutrition Facts : Calories 341.2, Fat 24, SaturatedFat 13.1, Cholesterol 53.4, Sodium 102.5, Carbohydrate 29.5, Fiber 2.6, Sugar 1.4, Protein 3.8
JACQUES PEPIN'S POTATOES FONDANTES
The credit for this recipe goes to Chef Jacques Pepin, thus the name of this dish and is a little tast of heaven. A nonstick skillet is crucial so the potatoes don't stick to the pan as the liquid evaporates.
Provided by Chef Lyle
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Trim the potatoes of any eyes or damaged areas and wash well in cold water.
- Arrange as many potatoes as will fit in one layer in a 10-inch nonstick skillet (there should be a little room to spare; save any extra potatoes for another use).
- Add the rosemary, broth, oil, butter and salt. Bring to a boil over high heat. Reduce the heat to medium, cover the pan but leave the lid a tad ajar, and boil until the potatoes are tender when pierced with a fork, about 20 minutes. The liquid should still halfway surround the potatoes; if it doesn't, add more broth or water until it does.
- Remove the pan from the heat and press on each potato with a fork or 1/4-cup measure just until it cracks open. (do not press too hard) Set the pan over medium-high heat and cook, uncovered, until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes.
- Gently turn the potatoes and brown the other side, another 4 to 5 minutes.
- Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring them to a serving platter.
- Sprinkle with the chives and serve immediately, passing the fleur de sel so diners can sprinkle some on if they want.
POTATOES FONDANTES
Make and share this Potatoes Fondantes recipe from Food.com.
Provided by HappyMommy1422
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Trim potatoes of any eye or damaged areas and wash in cold water.
- Arrange as many potatoes as you can in one layer in a 10 inch non stick skillet.
- (there should be a little room to spare).
- Add the rosemary, broth, oil, butter and kosher salt.
- Bring to boil over high hear.
- Reduce heat to medium, cover the pan but leave the lid a little ajar and boil until the potatoes are fork tender, about 20 minutes.
- The liquid should still halfway surround the potatoes; if it doesn't, add more broth or water until it does.
- Remove the pan from the heat and press on each potato with a spoon or metal measuring cup just until it cracks open.
- Set the pan over medium high heat and cook, uncovered until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes.
- Gently turn the potatoes and brown the other side, another 4-5 minutes.
- Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring to a serving platter.
- Sprinkle with chives and serve immediately, passing the sea salt so diners can sprinkle on if they want.
ROASTED OREGANO POTATOES
Make and share this Roasted Oregano Potatoes recipe from Food.com.
Provided by Parsley
Categories Potato
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- place cut up potatoes in a single layer in a large baking dish. Srinkle with oregano, salt and pepper; toss around alittle to coat evenly.
- Drizzle the olive oil over potatoes.
- Bake at 350, uncovered for about an hour or until potatoes are to desired tenderness.
More about "potato fondantes with oregano food"
HOW TO USE OREGANO IN COOKING (WITH PICTURES) - WIKIHOW
From wikihow.com
Views 277.5K
EASY FONDANT POTATOES: AMAZINGLY TENDER, CREAMY, & DELICIOUS
From bakeitwithlove.com
POTATO FONDANTES WITH OREGANO RECIPE - EASY RECIPES
From recipegoulash.cc
CRISPY OREGANO ROASTED POTATOES WITH CREAMY FETA SAUCE.
From halfbakedharvest.com
POTATO FONDANTES WITH OREGANO - DINING AND COOKING
From diningandcooking.com
POTATOES FONDANTES - LIFE CURRENTS
From lifecurrentsblog.com
JACQUES PéPIN'S POTATOES FONDANTES | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
POTATO FONDANTES WITH OREGANO FOOD - TOPNATURALRECIPES.COM
From topnaturalrecipes.com
POTATO FONDANTES WITH OREGANO RECIPE - NYT COOKING
From cooking.nytimes.cf
POTATO FONDANTES WITH OREGANO - PLAIN.RECIPES
From plain.recipes
RECIPE: POTATO FONDANTES WITH OREGANO - MYSANANTONIO.COM
From mysanantonio.com
SAUTéED NEW POTATOES WITH OREGANO RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE THE BEST-EVER MELTING POTATOES - KITCHN
From thekitchn.com
POTATOES FONDANTES WITH OREGANO RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
POTATO FONDANTES WITH OREGANO RECIPES- FOOD RECIPES
From food-recipe.info
POMMES FONDANTES | TRADITIONAL POTATO DISH FROM FRANCE
From tasteatlas.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love