Roasted Baby Potatoes With Cracklings And Chives Food

ROASTED BABY POTATOES WITH CHIVE OIL

Steps:

• Preheat oven to 450°F.
• Wash the potatoes and cut any larger potatoes in half. Mince the garlic. In a medium bowl, combine potatoes, garlic, olive oil, kosher salt, and plenty of fresh ground black pepper.
• Place the potatoes on a baking sheet lined with parchment paper (for easy cleanup). Roast for about 35 to 40 minutes, stirring frequently.
• To make the chive oil, place the chives (or substitute 1 bunch green onions, top green parts only) in the bowl of a food processor and process briefly to chop. Add the olive oil and kosher salt and process again until fully combined. Pass through a fine mesh sieve. (Chive oil can be stored refrigerated for up to 5 days.)
• Serve potatoes with chive oil and creme fraiche.

ROASTED BABY POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
• Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.

ROASTED BABY POTATOES WITH CREME FRAICHE, BACON, AND CHIVES

Steps:

• Preheat oven to 400°F Toss potatoes, olive oil, and rosemary in large bowl to coat. Sprinkle with salt and pepper; toss again.
• Coat large rimmed baking sheet with nonstick spray. Transfer potatoes, cut side down, to prepared sheet. Roast until brown on bottom, about 15 minutes. Using metal spatula, turn potatoes over and roast until tender, 5 to 10 minutes longer. DO AHEAD Can be made 4 hours ahead. Let stand on sheet at room temperature. Rewarm in 400°F oven 5 minutes before continuing.
• Cook bacon in medium skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain.
• Place potatoes, cut side up, on platter (slice off rounded end to make flat, if necessary). Top each with dollop of crème fraîche, then bacon and chopped chives. Serve warm or at room temperature.

GARLIC CHIVE BUTTER ROASTED POTATOES

Steps:

• Preheat oven to 400°F (207°C).
• Melt the butter in a microwave for about 30 seconds. Add the garlic, chives, black pepper, salt and 1 tablespoon of Parmesan cheese into the heated and melted butter, stir to mix well.
• Toss the potatoes with the garlic chive butter. Stir to coat well and transfer them to an oven safe baking dish or skillet (cast-iron preferred). Cover the potatoes with aluminum foil and roast for 30 minutes.
• Remove from heat, toss the potatoes well with the garlic chive butter at the bottom of the baking dish or skillet. Sprinkle the remaining 1 tablespoon of Parmesan cheese evenly on top of the potatoes and serve immediately.

ROASTED BABY POTATOES WITH CRACKLINGS AND CHIVES

Steps:

• Preheat oven to 375 degrees. Toss together halved baby potatoes and room-temperature reserved skimmed pork fat. Season with coarse salt and freshly ground pepper.
• Transfer to a rimmed baking sheet. Cut reserved skin into 1-inch pieces, and toss with room-temperature reserved skimmed pork fat and heated reserved shredded pork.
• Transfer to a separate baking sheet. Roast until potatoes are tender and golden and skin pieces start to crisp, 25 to 30 minutes.
• Meanwhile, heat extra-virgin olive oil in a skillet over medium heat. Add collard greens and water. Season with salt and pepper. Cook until wilted, about 7 minutes.
• Transfer greens to a platter, and top with potatoes and cracklings. Drizzle with heated reserved jus, and garnish with chives.

ROASTED BABY POTATOES WITH HERBS

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
• Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.

ROASTED BABY POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 450 degrees F.
• Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.
• Place potatoes on center rack of oven and roast 20 minutes, until just tender.

SMASHED POTATOES WITH CHIVES

Steps:

• Place potatoes in a large pot, cover with salted water by at least 3 inches and bring to a boil. Cover and cook potatoes until fork tender, about 30 minutes.
• Drain potatoes. Return pot to stove over medium-high heat and add butter. When butter foams, add drained potatoes and stir to coat. Smash each potato just to break the skin and cook until golden brown. Stir in chives, season with salt and freshly ground black pepper and serve.

GARLIC & ROSEMARY MINI ROASTED POTATOES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the baby potatoes with the olive oil, halved garlic bulb and rosemary in a roasting tin. Season. Roast for 50 mins-1 hr until the potatoes are tender and the skins golden brown and slightly wrinkled. Toss again before before serving.

BABY POTATOES WITH CHIVES

Steps:

• Using vegetable peeler, remove strip of peel in thin band around center of each potato.
• Place potatoes in large saucepan; cover with cold water.
• Sprinkle generously with salt and bring to boil.
• Reduce heat to medium and cook just until potatoes are tender, about 12 minutes. Drain well.
• Return potatoes to saucepan. Add butter to pan; stir over medium heat until butter melts and coats potatoes.
• Sprinkle with chives, salt, and pepper.
• Transfer potatoes to bowl and serve.