Roasted Fingerling Potatoes Grape Tomatoes And Olives Food

ROASTED FINGERLING POTATOES

Steps:

• Place a rimmed baking sheet on the middle oven rack. Preheat to 450 degrees F.
• Toss potatoes, garlic, oil, salt and pepper together in a large bowl. Spread on the hot baking sheet; roast, stirring halfway through, until tender and golden brown, about 20 minutes. Sprinkle with rosemary, if desired. Serve immediately.

ROASTED POTATOES AND TOMATOES

Steps:

• Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
• Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos

ROASTED HALIBUT OVER BRAISED POTATOES, TOMATOES AND OLIVES

Steps:

• Preheat the oven to 425 degrees F.
• Add the oil to a large cast-iron skillet over medium heat, then line the bottom with the potato rounds. Season with salt and pepper, add enough water to cover and bring to a boil. Cook until softened, about 5 minutes. Once the potatoes are softened, drain off the excess water so there is only a small amount left on the bottom. Scatter the lemons, shallots, tomatoes, wine, olives, capers and thyme over the potatoes. Dot with the butter. Season the fish with salt and pepper on both sides and put on top of the potatoes.
• Make a parchment lid for the skillet by cutting a piece of parchment paper that's larger than your skillet. Fold it in half, then fold it in half again in the other direction so you have creases on 2 sides of the paper. Starting with the folded tip, fold on the diagonal 3 times, like a fan, to form narrow triangles. Measure how large your parchment lid should be by placing the tip of the triangle above the center of the skillet and cutting it where it hits the edge of the skillet. Cut off the folded tip to make a small hole in the center. Open up the parchment and set aside.
• Open the parchment lid and place it over the skillet. Transfer the skillet to the oven and bake until the potatoes are soft and the halibut is fully cooked and no longer translucent, 15 to 20 minutes.
• Remove the parchment lid. Serve, drizzled with some of the sauce from the skillet and some oil, then sprinkle with the parsley.

ROASTED GARLIC-PARMESAN FINGERLING POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined.
• Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move skillet to the preheated oven.
• Roast in the preheated oven for 15 to 20 minutes or until soft, tossing potatoes halfway through. Remove from oven and top with parsley.

ROASTED FINGERLING POTATOES, GRAPE TOMATOES AND OLIVES

Steps:

• Potatoes -- I prefer to cut them in lengthwise, either in quarters or thirds depending on the size. I keep the skin on as it is very thin. If you use red potatoes, I usually cut them in quarters.
• Dressing -- In a large bowl, mix the olive oil, salt, pepper, garlic and rosemary. Add in the potatoes, tomatoes and olives and toss well.
• Bake -- Add the vegetables to a baking pan coated with parchment paper (which I prefer) or you can use foil. Make sure to spread them out so it is not over crowded. Bake for approximately 25-30 minutes in a 425 degree oven on the middle shelf. You want to bake them until the potatoes are tender and the tomatoes begin to pop. Cooking time will vary depending on the size of the potatoes and tomatoes.
• Serve -- Make sure to pour all the vegetables and juice into a serving bowl or platter. The juice from the tomatoes and olive oil is great. Garnish with parsley. ENJOY!

ROASTED COD WITH PROSCIUTTO, CHERRY TOMATOES AND OLIVES

Steps:

• Combine the tomatoes, olives, capers, lemon rind, thyme and oil in a roasting pan and season with salt and pepper. Fit the cod fillets into the pan, spooning some of the tomato mixture over the fish.
• Scatter the ham over the top and roast in a preheated oven, 425 degrees F, for 15 minutes. Remove the pan from the oven, drizzle over the lemon juice, cover with foil and let rest for 5 minutes.
• Garnish the cod with basil leaves and serve with new potatoes and a green salad.

OVEN ROASTED FINGERLING POTATOES

Steps:

• Wash potatoes.
• place potatoes in shallow roasting pan.
• Rub potatoes with oil and seasonings.
• Pour broth over potatoes and bake at 380 til crispy skins and tender inside stirring every 20 minutes.

ROASTED ROSEMARY FINGERLINGS

Steps:

• Preheat oven to 450°F
• In large bowl, toss potatoes with oil, garlic, rosemary, and salt.
• Arrange potatoes in single layer, not touching, in nonstick roasting pan.
• Roast 25 minutes until tender. Flip potatoes & rotate pan every 10 minutes so browning is even.

GARLIC ROASTED GRAPE TOMATOES IN OLIVE OIL

Steps:

• Preheat oven to 400*F.
• In a roasting pan, toss the tomatoes with the garlic, red pepper flakes, and 1 tablespoons of the olive oil; season with salt and pepper.
• Roast the tomatoes for about 20 minutes, until they burst and their skins begin to shrivel, stirring once halfway through.
• Pour the remaining 2/3 cup olive oil into a medium bowl; crush the rosemary and oregano between your fingers and submerge in the oil.
• Add the tomatoes and their juices, stir gently, and let stand for 30 minutes before using.
• Store remainder in the refrigerator for up to 3 days; bring to room temperature before serving.

LES PETITS POMME DE TERRE ROASTED FINGERLING POTATOES

Steps:

• Toss potatoes with olive oil, salt and pepper to taste. Add in rosemary and/or paprika, if using.
• Spread on a baking sheet and bake in a 350*F. oven for 15 to 20 minutes, then increase the temperature to 450°F and bake another 5 minutes. Depending on size of potatoes, you may cook a few minutes longer or to taste. Enjoy!