Roasted Baby Red Potatoes With Lemon And Bay Leaves Food

LEMON ROASTED RED POTATOES

Steps:

• Preheat oven to 450°. In a medium bowl, combine lemon juice, oil, thyme, garlic salt and pepper. Add potatoes; toss to coat. Place in a greased 8-in. square baking dish. Bake, uncovered, until potatoes are tender, about 40 minutes, stirring occasionally.

POTATOES ROASTED WITH OLIVE OIL AND BAY LEAVES

Steps:

• Preheat oven to 350°F. Using small sharp knife and working on 1 potato, make 5 crosswise vertical cuts, spaced evenly apart, from 1 side to other side (do not cut through). Place potato in 13x9x2-inch broilerproof baking dish. Repeat with remaining potatoes. Add some of oil to dish and toss potatoes to coat. Slide 1 bay leaf into each cut in each potato. Mix salt, herbs, and pepper in small bowl and sprinkle over potatoes. Roast potatoes until tender, about 55 minutes. Remove dish from oven. Preheat broiler. Drizzle remaining oil over potatoes. Broil until potatoes begin to brown, about 4 minutes.
• *A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.

ROASTED BABY RED POTATOES

Steps:

• Preheat oven to 450 degrees.
• Spray an oven-proof dish with non-stick cooking spray. Add vegetables and drizzle with olive oil, tossing to coat.
• Sprinkle with freshly ground pepper and salt to taste.
• Place dish in oven and bake for 15 minutes, stir and return to oven for an additional 15 minutes or until potatoes are just tender.
• Sprinkle with dried basil, adjust salt and pepper as needed, cover and allow to stand for 5 to 10 minutes before serving.

ROASTED BABY RED POTATOES WITH LEMON AND BAY LEAVES

Steps:

• Preheat the oven to 450 degrees.
• Place the potatoes, garlic, lemon slices, and bay leaves in a nonstick roasting pan large enough to hold the ingredients in a single layer. Drizzle with the olive oil and season with the salt and pepper, to taste. Toss well. Cover tightly with aluminum foil and bake until the potatoes are tender, for 25 minutes.
• Remove the foil. Toss the potatoes again. Return to the oven, uncovered, and bake until the potatoes are golden brown, tossing once, for 20-25 more minutes. Remove from the heat and serve immediately.

LEMON AND RED ONION ROASTED POTATOES

Steps:

• Cut potatoes into equal sized chunks.
• Parboil and dry with a tea towel.
• Meanwhile,Heat olive oil in a 400 f oven in a roasting tin until smoking.
• Add potatoes, onions, and lemons.
• Season with salt and pepper.
• Cook 1 hour.
• Can also be done above Christmas turkey, adjusting cooking time to 1 hour 30 minutes.

LEMON, GARLIC & BAY ROAST POTATOES

Steps:

• Peel and halve or quarter the potatoes, if large, so they're all the same size. Put in a large pan and cover with cold water and a pinch of salt. Add one half of the garlic bulb. Bring to a simmer and cook for 10 mins until a knife goes easily through the potatoes, then drain well, reserving the garlic. Leave the potatoes to steam-dry in the pan for 10 mins. Heat the oven to 220C/200C fan/gas 7.
• Pour the oil into a large baking tray or two smaller ones - it should cover the base of the tray, so add a little more if you need to. Heat in the oven for 10 mins until really hot. Carefully transfer the spuds to the oil, leaving lots of room between each one (otherwise they will steam, rather than roast) and coat in the oil, taking care not to splash yourself. Season, then add both halves of the garlic, blanched and not, and nestle the bay leaves underneath the spuds.
• Roast for 40-45 mins, turning halfway through and coating in more oil, until golden and crunchy. Season with more salt and pepper, and zest the lemon directly over the potatoes so the essential oils spritz over the spuds. Serve with the roasted garlic in its shell.

LEMON & LIME ROASTED RED POTATOES

Steps:

• Peel and halve potates, cut sweet onion into wedges, mince garlic and slice shallots.
• Mix potatoes, onion, garlic, shallots, dried basil, coriander, sea salt and cayenne pepper together.
• Mix well and add to glass pan.
• Juice 1 lemon and 1/2 of a lime, add to water, slowly mix in olive oil.
• Next add the white wine to the liquid mixture.
• Pour liquid mixture over potatoes, cover and marinate in fridge for 30 minutes.
• Bake in a preheated 400 degree oven for 80 minutes.
• Turn potates frequently while cooking to keep from burning.
• If potatoes start to dry out too quickly add more water as required.
• The potatoes are ready when they are fork tender and crispy.

RED POTATOES ROASTED WITH LEMON CAPER SAUCE

Steps:

• Roast potatoes right on the rack in a preheated 400 degrees oven till tender about 45 minutes.
• Slice in half.
• Meanwhile saute onion in butter until tender. Reduce heat, stir in lemon juice, capers, parsley, salt and pepper. Cook until mixture is heated.
• Pour over potatoes. Sprinkle with Parmesan cheese. Garnish with lemon slices.

ROASTED BABY RED POTATOES

Steps:

• Place the red potatoes in a microwaveable bowl, add enough water to cover the bottom half. Microwave potatoes for 3-5 minutes to get them somewhat soft.
• Add all other ingredients together in a ziploc bag EXCEPT for the parmesan cheese -- set it aside for now.
• Remove potatoes from microwave and cut them in half.
• Place potatoes in the ziploc bag, shake until they are well covered with the mixture.
• Place the potatoes on a baking sheet, greased with a very small amount of peanut oil or cooking spray -- whatever you choose is fine, just so they don't stick.
• Sprinkle the potatoes generously with the parmesan cheese.
• Bake the potatoes at 400 for 20-25 minutes, turning them halfway through. Don't be afraid to let them brown as the crusty outside and tender inside makes them delicious.