Roasted Potato Medley Food

ROASTED & HERBED POTATO CARROT SHALLOT MEDLEY

Steps:

• Preheat oven to 400 degrees Grease an 11x17 inch baking sheet with extra-virgin olive oil - I used a roasting pan instead of baking sheet Place all ingredients on sheet/in pan, drizzle with more olive oil, and add all the dried herbs Toss well, evenly coating all the vegetables with the seasonings and oil. If vegetables seem too dry, add more oil to evenly coat Roast 40 mins When vegetables are done, i added 2 tablespoons of unsalted butter, just because I love butter

ROASTED BABY POTATOES WITH HERBS

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
• Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.

RAINBOW POTATO ROAST

Steps:

• Preheat the oven to 425 degrees. Rub a 2- or 3-quart baking dish or gratin with the cut side of the garlic and then brush with olive oil. Alternatively, line a sheet pan with parchment and omit the garlic. Place the potatoes in a large bowl. Season to taste with salt and pepper, add the sage and 2 tablespoons of the olive oil and toss again. Arrange in the baking dish or on the baking sheet.
• Bake 40 minutes, stirring every 10 minutes. If you are using a baking dish the some of the potatoes might stick, but just coax them away from the dish with your spoon.
• Add the remaining oil and the cheese if using, stir together and bake another 10 minutes, until the potatoes are crispy on the edges. Serve hot or warm.

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.

ITALIAN ROASTED POTATO AND VEGETABLE MEDLEY

Steps:

• Preheat oven to 425°F. Place potatoes in shallow baking pan; place in oven.
• Combine green beans, drained tomatoes, onion, oil and garlic salt in large bowl. Toss to coat; place in second shallow baking pan.
• Place second pan in oven. Bake 25 minutes or until vegetables are tender and lightly browned, stirring vegetables in both pans halfway through. Add potatoes to green bean mixture; stir to combine.

HERB ROASTED POTATO MEDLEY

Steps:

• Preheat oven to 400°F. Toss potatoes with oil in large bowl. Add Seasoning; toss to coat evenly. Spread in single layer on foil-lined large baking pan sprayed with no stick cooking spray.
• Roast 25 to 30 minutes or until potatoes are tender and golden brown, stirring halfway through cooking.

PESTO POTATOES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil. Wash and dry the potatoes. Cut in half lengthwise and add them to a large bowl.
• Add the pesto and lemon juice to the bowl of potatoes and stir until every potato is coated. Sprinkle with salt and pepper.
• Pour the potatoes onto the baking sheet and spread them into an even single layer. Roast in a preheated oven for 20-25 minutes, or until the potatoes are fork tender.

ROASTED HERB POTATO MEDLEY

Steps:

• Preheat oven to 400°F.
• Oil 2 large baking sheets.
• Whisk first 6 ingredients in large bowl to blend.
• Add potatoes.
• Sprinkle generously with salt and pepper.
• Toss to coat.
• Using slotted spoon, transfer potatoes to prepared sheets, spreading in single layer.
• Reserve oil mixture in bowl.
• Roast potatoes until tender and golden, stirring and turning potatoes occasionally, about 1 hour.
• Return potatoes to reserved oil mixture in bowl; toss.
• (Can be prepared 6 hours ahead. Cover and refrigerate. Transfer potatoes to baking sheet; rewarm in 400°F oven about 20 minutes, stirring occasionally.) Transfer to bowl.
• Garnish with herb sprigs.

ROASTED POTATO MEDLEY

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, combine all ingredients and toss well to coat potatoes.
• Place in casserole dish and roast uncovered for 40 to 45 minutes, or until potatoes are tender.

ROASTED HERB POTATO MEDLEY

Steps:

• Preheat oven to 400°F. Oil 2 large baking sheets. Whisk first 6 ingredients in large bowl to blend. Add potatoes. Sprinkle generously with salt and pepper. Toss to coat. Using slotted spoon, transfer potatoes to prepared sheets, spreading in single layer. Reserve oil mixture in bowl.
• Roast potatoes until tender and golden, stirring and turning potatoes occasionally, about 1 hour. Return potatoes to reserved oil mixture in bowl; toss. (Can be prepared 6 hours ahead. Cover and refrigerate. Transfer potatoes to baking sheet; rewarm in 400°F oven about 20 minutes, stirring occasionally.) Transfer to bowl. Garnish with herb sprigs.

OCA AND FINGERLING ROASTED POTATO MEDLEY

Steps:

• Preheat oven to 400°F. Oil 2 large baking sheets. Whisk the next 6 ingredients in large bowl to blend.
• Add potatoes. Sprinkle generously with herb and sea salt and. Toss to coat.
• Using slotted spoon, transfer potatoes to prepared sheets, spreading in single layer.
• Reserve oil mixture in bowl. Roast potatoes until tender and golden, stirring and turning potatoes occasionally, about 1 hour.
• Return potatoes to reserved oil mixture in bowl; toss. Transfer to bowl. Garnish with herb sprigs.

ROASTED BABY POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 450 degrees F.
• Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.
• Place potatoes on center rack of oven and roast 20 minutes, until just tender.

ROASTED POTATO MEDLEY

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.
• Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.

AIR FRYER ROASTED POTATOES

Steps:

• Take the potatoes and place them in a colander. Rinse well.
• Use a knife and cut the petite potatoes in half down the center.
• Add the cut potatoes to a medium sized mixing bowl. Coat with olive oil and seasonings. Stir well to coat.
• Add the seasoned potatoes to the basket of the prepared air fryer basket.
• Cook the potatoes at 400 degrees Fahrenheit for 10 minutes.
• Open the air fryer and shake the basket. Continue to cook for an additional 6-10 minutes.
• Remove the roasted potatoes from the air fryer and top them with fresh parsley before serving.

ROASTED POTATO MEDLEY

Steps:

• 1. Peel and cube the sweet potatoes and the Yukon gold potatoes. Scrub the new potatoes and cut into cubes.
• 2. Place all the potatoes into a large saucepan and add enough lightly salted water to cover. Bring to a boil and cook for 3 minutes. Drain thoroughly.
• 3. Spread the potatoes in a single layer on a large nonstick baking sheet.
• 4. Drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper.
• 5. In a preheated 425-degree oven, roast the potatoes until browned and crisp, about 25 minutes. Serve immediately. Goes well with roast chicken or pork.
• 6. NOTE: Instead of tarragon, you can use 1 tsp. each of dried thyme and dried rosemary. You can also add 4 whole leeks or chopped onion in the boiling water for 7-10 minutes until just tender, in Step 2. Chop the leeks after boiling.

ROASTED POTATO MEDLEY

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.
• Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.

ROASTED POTATO MEDLEY

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in thirds 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.

ROASTED ROOT VEGETABLE MEDLEY

Steps:

• Preheat oven to 400 degrees F.
• Line two baking sheets with foil and spray with olive oil spray.
• Place the chopped vegetables except the garlic in a large bowl.
• Drizzle with the olive oil, and season well with salt and pepper.
• Toss to coat all the vegetables with the oil, then spread the vegetables on the two prepared baking sheets.
• Roast the vegetables for about 40 to 45 minutes, adding the garlic and chopped rosemary halfway, until the vegetables are tender and beginning to brown.
• Remove from the oven and allow to cool to room temperature.
• Place in a bowl or on a platter and drizzle with the vinegar and extra virgin olive oil if using.