Roasted Garlic Parmesan Fingerling Potatoes Food

GARLIC ROASTED POTATOES

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 FINGERLING POTATOES WITH FRESH HERBS AND GARLIC

Steps:

• Preheat oven to 500 degrees F and place a baking sheet inside to heat.
• Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.

PARMESAN GARLIC ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees. Lightly spray a baking sheet with non-stick cooking spray.
• In a large bowl add the olive oil, parmesan cheese, garlic, and oregano. Toss with the potatoes until coated and lay in a single layer on your baking sheet. Salt and pepper to taste. I also like to sprinkle additional parmesan on top.
• Roast for 30-35 minutes or until golden brown and crisp. Serve with parsley sprinkled on top.

ROASTED GARLIC FINGERLING POTATOES

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.

ROASTED PARMESAN POTATOES

Steps:

• Preheat oven to 350 degrees.
• Place butter in a 9 x 13 pan and place in the oven to melt.
• While butter melts, wash and quarter potatoes.
• In a large ziploc bag, mix together flour, salt, pepper, garlic powder, paprika, parsley, rosemary and cheese (freshly grated please!).
• Add potatoes to bag and shake well to coat with flour mixture. You can do this a few at a time if you wish.
• Remove baking dish from oven and as you place each potato piece in the dish roll it in the butter. Arrange pieces in a single layer.
• Bake until potatoes are tender and brown, about 50 minutes.
• Sprinkle with chives before serving.
• Note: If you wish to decrease the amount of butter, spray baking dish with cooking spray. Melt butter (about 1/4 cup) in a small dish in the microwave. Place potatoes in sprayed pan and drizzle with the melted butter before baking.

SEA SALT ROASTED FINGERLING POTATOES

Steps:

• Preheat oven to 425 degrees.
• Rinse potatoes until skins are clean, then dry them.
• Toss with olive oil and salt and pepper.
• Place in roasting pan and roast, uncovered, until a fork goes easily into one of the largest potatoes.

LEMONY GARLIC FINGERLING POTATOES

Steps:

• Preheat oven to 425°F.
• Place potatoes in an 8" x 8" baking dish.
• In a small bowl, combine melted butter, Olive oil, garlic, salt and lemon juice.
• Pour over potatoes and stir to coat.
• Sprinkle parmesean cheese over potatoes.
• Bake, covered in a preheated oven for 30 minutes.
• Uncover and bake an additional 10 minutes, or until golden brown.

ROASTED GARLIC FINGERLING POTATOES

Steps:

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

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.