Roasted Potato Wedges Carrots Food

ROASTED POTATOES AND CARROTS

Steps:

• Preheat oven to 400 degrees F.
• Halve the Creamer potatoes and place in a large bowl with sliced carrots.
• In a small bowl, whisk together butter, garlic, parsley, salt, thyme and pepper.
• Spoon butter over potatoes and carrots in bowl, reserving some for serving later if desired.
• Stir vegetables to coat, then spread in an even layer on a parchment lined baking sheet.
• Bake for 35-45 minutes until desired tenderness is reached. The exact cook time will depend on how thick your carrots are sliced, so you may want to check at 30 minutes and then adjust if necessary.
• Brush with reserved garlic butter before serving if desired.

BAKED POTATO WEDGES

Steps:

• Preheat the oven to 400 degrees F.
• Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.
• Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve.

ROASTED CARROTS AND POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
• Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

ROASTED POTATO WEDGES

Steps:

• Preheat the oven to 475 degrees F.
• Toss the potato wedges with the olive oil, garlic powder, salt and pepper in a bowl. Lay the potatoes on a baking sheet and cook until golden brown on each side, flipping halfway through, about 12 minutes per side. When both sides are golden and the potatoes can be pierced easily with a fork, the taters are done.

OVEN FRESH SEASONED POTATO WEDGES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place Parmesan cheese, olive oil, onion powder, garlic powder, pepper, salt, and potatoes into a resealable plastic bag. Seal the bag, then shake to coat the potatoes with the seasoning. Spread the potatoes over a baking sheet.
• Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.

ROASTED POTATO WEDGES & CARROTS

Steps:

• 1. Preheat your oven to 375. Wash your potatoes and carrots. I use a vegetable brush to clean my potatoes and carrots, and leave the rest of the skin. I don't peel the skin completely off the potatoes nor the carrots.
• 2. I like to use russet potatoes for this recipe or the russet type baking potatoes, but it works okay with red potatoes as well, but,I've found the wedges will not be as long or as 'sturdy' with the red. Russet also will withstand baking time much better I have found. You don't want your potatoes to turn out 'mushy', so my advice is to use the hardy russet baking potatoes.
• 3. Once you've washed the potatoes, cut the potatoes in long thick wedges, (a little thicker than steak fries).
• 4. After cutting your potatoes into thick wedges, then cut your carrots into thick carrot sticks. Save one carrot to shred.
• 5. In a 9x13 baking dish, add the olive oil, brush it all over the bottom of the dish. Add the slices of bacon, I cut each slice in half, and this will partially cover the bottom of the dish.
• 6. Dice the onion and the garlic. Once you've lined your baking dish with the olive oil, the bacon, add part of the garlic and diced onion on top of the bacon, saving most for the top of the potatoes and carrots. Place the potato wedges and the carrots into the dish, add the remaining onion and garlic.
• 7. Season with black pepper and salt to taste. Cover the dish, bake for 30 minutes covered, uncover and bake another 10 to 15 minutes until the potatoes are done, but not overly soft. If the bacon slices you have bought have much fat on it, trim some of the fat off, or cut back on the amount of bacon slices you use. The bacon adds a great flavor to the potatoes and carrots, but also supplies the natural grease needed.
• 8. Enjoy, and God bless!

OVEN-ROASTED POTATO WEDGES

Steps:

• Cut potatoes lengthwise into wedges; place in a greased 13-in. x 9-in. baking pan. Drizzle with oil. Sprinkle with onion, garlic, rosemary, salt if desired and pepper; stir to coat. Bake, uncovered, at 400° for 45-50 minutes or until tender, turning once.