Roasted Gold Potatoes Food

CRISPY OVEN ROASTED YUKON GOLD POTATOES

Steps:

• Preheat oven to 425F. Line a baking sheet with aluminum foil.
• Toss the peeled and halved potatoes in olive oil, salt, and pepper (in a bowl or on the pan). Place potatoes flat side down (see picture) and cook for ~15 minutes. The potatoes may not be golden yet. They may stick to the pan. Take a thin spatula and slightly nudge them off (see video).
• Flip and cook for an additional 12-15 minutes or until tender and brown. Happy Eating! Beckie

ROASTED GOLD POTATOES

Steps:

• Preheat oven to 450. Cut potatoes into wedges and toss with oil, salt and pepper in bowl. Transfer to baking sheet and roast 15 minutes. Flip each wedge and roast 10 minutes more. Remove potatoes and toss with Parmesan and parsley. Serves 2

ROASTED POTATOES YUKON GOLD

Steps:

• Preheat the oven to 425 F / 218 C. Line a baking sheet with parchment paper.
• Slice the potatoes into 1/4 in or 1/2 cm. Place in a bowl. Toss with oil, rosemary, salt, and pepper.
• Transfer to a baking sheet. Place the potatoes in a single layer. If you have too many potatoes, use a second tray. The potatoes will get more crispy in a single layer.
• Roast in the oven for 25 minutes or until the potatoes are lightly golden.

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 YUKON POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 425 degrees F.
• Toss the potatoes, garlic, and rosemary with the oil, salt and pepper on a baking sheet. Arrange potatoes cut side down and roast until fork tender, 20 to 25 minutes. Serve hot.

ROASTED GOLD POTATOES + VIDEO

Steps:

• Preheat oven to 425°F.
• Wash, dry, then cut the potatoes in half, crosswise. Arrange in a single layer, cut side down, on a clean, rimmed 14-inch jelly roll pan or a roasting pan, spaced evenly apart. Scatter garlic cloves around potatoes,then add 2 cups water to pan.
• Cover pan with aluminum foil, sealing sides very tightly so potatoes steam. Bake potatoes on lowest rack for 25-30 minutes.
• Remove from oven and carefully feel around for a potato without removing the foil. A fork should slide easily through potato. Pierce another to be sure that all are tender. If still a little hard, bake another 5 minutes or until tender.
• Turn oven temperature up to 500°F. Carefully lift up foil at 1 corner of pan and tip open corner into the sink to pour off water, keeping steam away from face and hands.
• Remove foil and and turn potatoes over. Drizzle oil over potatoes and garlic. Season with salt and pepper.
• Roast potatoes and garlic for 10 minutes, uncovered. Ensure that all potatoes are still cut side down and roast another 15 minutes until cut sides are brown and crisp.
• Let potatoes cool slightly, then use a spatula to remove them from baking sheet. Sprinkle with chopped parsley before serving. Season to taste.

ROASTED SHIITAKE AND YUKON GOLD POTATOES

Steps:

• Preheat the oven with a thick hotel/roasting pan to 375 degrees. In a large bowl, mix everything together and season well. When the pan is hot, dump the potatoes in, they should sizzle, slide around the pan and place in the oven. Roast for 25 to 35 minutes, checking once to flip with a spatula. Potatoes are done when a paring knife easily pierces a potato.

OVEN ROASTED POTATOES

Steps:

• Heat oven to 375 degrees.
• Place potatoes in a 13 x 9-inch baking dish.
• In small bowl, combine remaining ingredients.
• Pour mixture over potatoes and toss well.
• Bake for 55 to 60 minutes or until crisp, lightly browned and tender.
• Stir twice during baking.