Red Potato Medley Food

RED POTATO MEDLEY

Steps:

• In a large skillet over medium heat, melt butter. Add potatoes and carrots; toss to coat. Add remaining ingredients and mix well. Reduce heat to medium-low. Cover and cook for 10-15 minutes or until vegetables are tender, stirring every 5 minutes.

SKILLET POTATO MEDLEY

Steps:

• Cut Yukon Gold, red and purple potatoes into 1/4-in. cubes. In a large cast-iron or other heavy skillet, heat butter and oil over medium heat. Add cubed potatoes; cook and stir 5 minutes., Peel and cut sweet potato into 1/4-in. cubes; add to skillet. Add remaining ingredients; cook and stir until potatoes are tender, 10-12 minutes.

ROASTED POTATO MEDLEY

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.
• Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.

HERB ROASTED POTATO MEDLEY

Steps:

• Preheat oven to 400°F. Toss potatoes with oil in large bowl. Add Seasoning; toss to coat evenly. Spread in single layer on foil-lined large baking pan sprayed with no stick cooking spray.
• Roast 25 to 30 minutes or until potatoes are tender and golden brown, stirring halfway through cooking.

VEGETABLE MEDLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
• Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
• Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.

ROASTED HERB POTATO MEDLEY

Steps:

• Preheat oven to 400°F. Oil 2 large baking sheets. Whisk first 6 ingredients in large bowl to blend. Add potatoes. Sprinkle generously with salt and pepper. Toss to coat. Using slotted spoon, transfer potatoes to prepared sheets, spreading in single layer. Reserve oil mixture in bowl.
• Roast potatoes until tender and golden, stirring and turning potatoes occasionally, about 1 hour. Return potatoes to reserved oil mixture in bowl; toss. (Can be prepared 6 hours ahead. Cover and refrigerate. Transfer potatoes to baking sheet; rewarm in 400°F oven about 20 minutes, stirring occasionally.) Transfer to bowl. Garnish with herb sprigs.

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.

ROASTED POTATO MEDLEY

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, combine all ingredients and toss well to coat potatoes.
• Place in casserole dish and roast uncovered for 40 to 45 minutes, or until potatoes are tender.

ROASTED HERB POTATO MEDLEY

Steps:

• Preheat oven to 400°F.
• Oil 2 large baking sheets.
• Whisk first 6 ingredients in large bowl to blend.
• Add potatoes.
• Sprinkle generously with salt and pepper.
• Toss to coat.
• Using slotted spoon, transfer potatoes to prepared sheets, spreading in single layer.
• Reserve oil mixture in bowl.
• Roast potatoes until tender and golden, stirring and turning potatoes occasionally, about 1 hour.
• Return potatoes to reserved oil mixture in bowl; toss.
• (Can be prepared 6 hours ahead. Cover and refrigerate. Transfer potatoes to baking sheet; rewarm in 400°F oven about 20 minutes, stirring occasionally.) Transfer to bowl.
• Garnish with herb sprigs.