Roasted Fingerling Potatoes With Fresh Herbs And Garlic Food

ROASTED GARLIC FINGERLING POTATOES

Roasted Garlic Fingerling Potatoes image

Provided by Patrick and Gina Neely : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 1/2 pounds fingerling potatoes
4 tablespoons olive oil
8 garlic cloves, sliced
1 tablespoon freshly chopped Italian parsley leaves
Salt and freshly ground black pepper

Steps:

Preheat the oven to 350 degrees F.
In a casserole dish, mix together the potatoes, oil, garlic, parsley, salt, and pepper. Roast for 20 minutes or until the potatoes are tender.

GARLIC ROASTED POTATOES

Garlic Roasted Potatoes image

Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.

Provided by Ina Garten Bio & Top Recipes

Categories side-dish

Time 1h10m

Yield : 8 servings

Number Of Ingredients 6

Ingredients

3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley

Steps:

Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

ROASTED GARLIC-PARMESAN FINGERLING POTATOES

Roasted Garlic-Parmesan Fingerling Potatoes image

Everyone loves roasted potatoes, and fingerling potatoes have a natural hint of sweetness that makes them a nice alternative to other potatoes. They pair well with almost anything, from grilled steak to chicken marsala. The possibilities are endless! The Parmesan cheese and garlic brown up in the oven for crunchy bits of flavor.

Provided by France C

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound fingerling potatoes, halved lengthwise
2 cloves garlic, minced
2 tablespoons grated Parmesan cheese
1 teaspoon lemon zest
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 186.8 calories, Carbohydrate 20.7 g, Cholesterol 9.8 mg, Fat 10.5 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 357.7 mg, Sugar 0.1 g

MUSTARD AND HERB ROASTED FINGERLING POTATOES

Mustard and Herb Roasted Fingerling Potatoes image

Provided by Food Network

Categories side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 pounds fingerling potatoes
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 teaspoons whole-grain mustard
2 tablespoons minced fresh dill
2 tablespoons minced fresh parsley
1 tablespoon white wine or champagne vinegar

Steps:

Preheat the oven to 400 degrees F.
Cut the potatoes in half lengthwise and place them on a sheet pan. Add 2 tablespoons olive oil, 1 teaspoon salt, 1/4 teaspoon pepper and the mustard to the potatoes and toss well with your hands.
Roast until the potatoes are tender and browned all over, tossing occasionally, 30 to 40 minutes. Transfer to a medium bowl.
Whisk together the dill, parsley, vinegar, remaining 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Toss with the hot potatoes and serve hot, warm or at room temperature.