ROASTED NEW POTATOES WITH GARLIC
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield about 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- Half the potatoes lengthwise and cut them into 1-inch-wide wedges. In a medium bowl, toss the potatoes with the butter and 1 teaspoon of salt. Spread the potatoes out on a roasting pan large enough to hold them in a single layer. (Arrange the potatoes cut-side down, to ensure crisply browned edges.)
- Roast the potatoes until golden brown, about 45 minute. Add the garlic and stir to coat the potatoes evenly. Continue to roast until the potatoes and garlic are evenly browned, about 15 minutes more. (Take care that the garlic doesn't burn.) Remove from the oven and mix with the parsley. Season with salt and pepper to taste. Serve.
LEMON, GARLIC & BAY ROAST POTATOES
Take your roast potatoes to new levels of deliciousness with lemon, garlic and bay. They make the perfect side dish to a Sunday roast or Christmas dinner
Provided by Good Food team
Categories Side dish
Time 1h15m
Number Of Ingredients 5
Steps:
- Peel and halve or quarter the potatoes, if large, so they're all the same size. Put in a large pan and cover with cold water and a pinch of salt. Add one half of the garlic bulb. Bring to a simmer and cook for 10 mins until a knife goes easily through the potatoes, then drain well, reserving the garlic. Leave the potatoes to steam-dry in the pan for 10 mins. Heat the oven to 220C/200C fan/gas 7.
- Pour the oil into a large baking tray or two smaller ones - it should cover the base of the tray, so add a little more if you need to. Heat in the oven for 10 mins until really hot. Carefully transfer the spuds to the oil, leaving lots of room between each one (otherwise they will steam, rather than roast) and coat in the oil, taking care not to splash yourself. Season, then add both halves of the garlic, blanched and not, and nestle the bay leaves underneath the spuds.
- Roast for 40-45 mins, turning halfway through and coating in more oil, until golden and crunchy. Season with more salt and pepper, and zest the lemon directly over the potatoes so the essential oils spritz over the spuds. Serve with the roasted garlic in its shell.
Nutrition Facts : Calories 258 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium
OVEN ROASTED POTATOES
With crispy edges, tender centers and bold, bright flavor, these oven roasted potatoes with red bell peppers and onions are a welcome addition to just about any meal. Tossed in olive oil and sprinkled with a light mixture of salt and pepper, this hearty side dish is simple yet completely satisfying and pairs well with roasted turkey, grilled steak or baked salmon. Roasted potatoes are easy enough to whip up on a busy weeknight for a family dinner, but just as elegant to serve at a Christmas feast or Easter brunch. If you love potato side dishes, check out our recipes for garlic mashed potatoes and garlic and herb roasted potatoes.
Provided by Lawry's
Categories Side Dishes,
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. Toss potatoes, onion and bell pepper with oil in large bowl. Sprinkle with seasoned salt and pepper; toss to coat well. Spread potato mixture in single layer on foil-lined 15x10x1-inch baking pan.
- Roast 40 minutes or until potatoes are tender and golden brown, stirring halfway through cooking.
Nutrition Facts : Calories 191 Calories
POTATOES ROASTED WITH OLIVE OIL AND BAY LEAVES
Provided by Colin Cowie
Categories Herb Potato Side Roast Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Using small sharp knife and working on 1 potato, make 5 crosswise vertical cuts, spaced evenly apart, from 1 side to other side (do not cut through). Place potato in 13x9x2-inch broilerproof baking dish. Repeat with remaining potatoes. Add some of oil to dish and toss potatoes to coat. Slide 1 bay leaf into each cut in each potato. Mix salt, herbs, and pepper in small bowl and sprinkle over potatoes. Roast potatoes until tender, about 55 minutes. Remove dish from oven. Preheat broiler. Drizzle remaining oil over potatoes. Broil until potatoes begin to brown, about 4 minutes.
- *A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.
CRISP SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY
Some of you may be thinking, "Does the world need another crisp smashed potato recipe?" At least some of you are saying, "Yes, we do!" So here you go. Regular olive oil works if you don't have chicken fat around, but this recipe is so good, it's worth roasting a chicken. A few tips: Don't over-steam the potatoes or they will fall apart, but don't under-steam or you'll never be able to crush them. Also, let the potatoes cool a bit before you smash them so they dry out a bit; this, too, helps them stay intact. Finally, the chicken fat (or oil) must be very hot. If it is not hot enough, it will soak into the potato rather than crisp it. These are the best. And the crispiest. Make them. You'll be so happy. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)
Provided by Alison Roman
Categories vegetables, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring 2 inches of salted water to a boil in a large heavy-bottomed pot fitted with a steamer basket. Add potatoes and season with salt. Cover and steam until the potatoes are totally tender, 8 to 10 minutes. (Check one of the smaller ones after 8 minutes to see how tender it is; you should be able to insert a fork into it easily.) If you don't have a steamer basket, boil them in a large pot of salted water until tender, 10 to 15 minutes.
- Remove the potatoes from the steamer and let them cool slightly. Using the bottom of a bowl or cup or the palm of your hand, smash the potatoes until they're just crushed to expose the inside, but not so much that they fall apart. You're going for maximum crispy surface area here.
- Heat the chicken fat (or olive oil or peanut oil) in a large skillet over medium-high heat. Add potatoes in a single layer (work in batches, if you need to) and season with kosher salt and black pepper. Cook until both sides are very browned and very crispy, about 5 minutes per side.
- Remove potatoes with a slotted spoon or spatula and transfer to a serving bowl or platter. Add the butter to skillet and let it melt and foam. Add the onion rings in a single layer and season with kosher salt and black pepper. Cook, swirling skillet occasionally until the onions have turned golden brown and started to crisp, 3 to 5 minutes.
- Remove the skillet from the heat and add Aleppo pepper or red pepper flakes, swirling the skillet a few times to combine. Pour the onions and any butter in the skillet over the potatoes and top with flaky sea salt and parsley.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 13 grams, Carbohydrate 26 grams, Fat 23 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 417 milligrams, Sugar 2 grams, TransFat 0 grams
PRIME RIB AND OVEN-ROASTED POTATOES WITH BAY LEAVES AND SAGE
A proper Victorian Christmas dinner always had a roast at its center, and this recipe for prime rib carries on the tradition nicely. Featuring a burnished crust and a rosy interior, friends and family will love this crowd pleasing main.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Serves 10 to 12
Number Of Ingredients 7
Steps:
- Stir together bay leaves, sage, oil, 1 1/2 teaspoons salt, and orange zest in a small bowl. Season with pepper. Rub herb mixture all over roast. Refrigerate roast, covered, at least 8 hours and up to 1 day.
- Submerge potatoes in a large pot of water. Bring to a boil; season with salt. Cook 5 minutes. Drain. Score lines lengthwise in potatoes with the tines of a fork.
- Preheat oven to 450°. Transfer roast, fat-side up, to a roasting pan; let come to room temperature, 30 minutes to 1 hour. Roast 15 minutes. Add potatoes; roast 15 minutes more. Reduce temperature to 350° and continue roasting, turning potatoes after 30 minutes, until a thermometer inserted into thickest part of meat (not touching bone) registers 115° for rare, about 1 hour. Let stand 20 minutes (temperature should rise to 125°), then slice. Garnish with bay leaves and sage; serve.
POTATOES WITH BAY LEAVES
Make and share this Potatoes With Bay Leaves recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°.
- Make a deep slit lengthwise in each potato, almost to the point of cutting it in half.
- Sprinkle salt and pepper inside the potatos and tuck in the bay leaves, 2 per potato.
- Put the potatoes in a baking dish and drizzle with olive oil, smearing some on the insides as well as making sure the outsides are well coated.
- Push the potato halves back together; sprinkle their outsides with salt and pepper.
- Bake for about 1 hour; the potatoes are done when you can easily poke a thin-bladed knife right through them; serve immediately.
Nutrition Facts : Calories 238, Fat 13.7, SaturatedFat 1.9, Sodium 5.7, Carbohydrate 27.5, Fiber 2.5, Sugar 1.2, Protein 2.5
OVEN ROASTED VEGETABLES WITH ROSEMARY,BAY LEAVES AND GARLIC
Oven roast potatoes, butternut squash, red onions and peppers with garlic, olive oil and fresh rosemary for a side dish that smells and tastes absolutely delicious. Bay leaves are mild when young, so don't use as many if you have mature leaves.
Provided by MarieRynr
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200*C 425*F.
- Bring a large saucepan of water to the boil, add salt and the potatoes and cook for 5 minutes.
- Drain, then put ina large baking tin.
- Add the squash, onions and 2 TBs of the oil.
- Toss to coat, then roast in the oven for 10 minutes.
- Add 1 extra TBS oil to the baking tin, followed by the garlic and peppers, 2 sprigs of rosemary and 2 sprigs of bay leaves.
- Roast for 15 minutes, then add the rest of the herbs and continue roasting for 10 to 15 minutes.
- Turn the vegetables occasionally until they are all tender and the edges are slightly charred.
- Train the remaining oil over the top, then serve.
ROAST POTATOES, ONIONS, FENNEL AND BAY LEAVES RECIPE
This is a summer dish that captures the run of new potatoes, fennel and sweet onions in farmers markets. The charred and roasted bay leaves can be eaten and have a fantastic woodsy flavor, but leave it to one or two or the astringency will strip your tongue. From the story: Bay leaf stirs the senses
Provided by Emily Green
Categories VEGETARIAN, SIDES, DINNER, ROAST
Time 1h30m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Heat the oven to 500 degrees. Lightly oil a 9-by-12-inch baking dish. Pour 3 tablespoons of the olive oil into one corner of the dish. Season this puddle with 1 teaspoon salt and one-fourth teaspoon pepper (you'll use it to dip the potatoes).
- Halve the potatoes. Dip each half into the seasoned olive oil, then put the halves back together with one bay leaf sandwiched between, leaving the prepared potatoes in the dish.
- Cut the onions into 8 lengthwise wedges. Separate the layers of the fennel bulb and cut the pieces into 1-inch strips.
- Arrange the vegetables in the dish, alternating seasoned potatoes with onion and fennel pieces. Drizzle with the remaining olive oil. Season with 1 teaspoon salt and one-fourth teaspoon pepper. Top with the sprigs of fennel, and cover lightly with foil.
- Place the dish on the middle rack of the hot oven and reduce the heat to 450 degrees. Cook for 30 to 45 minutes, until the potatoes are almost tender. Remove the foil and continue to roast an additional 15 minutes.
- Remove the dish from the oven and turn the potatoes, onions and fennel so the other sides caramelize. Return to the oven and roast another 10 to 15 minutes, until the bay leaves are charred and brittle, the onions brown and molten, and the fennel pieces papery and crunchy or molten. Serve immediately.
ROASTED POTATOES WITH BAY LEAVES
Categories Potato Side Roast Vegetarian Winter Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 3
Steps:
- Preheat oven to 450°F. Combine oil and bay leaves in small skillet. Cook over medium heat just until warm. Remove from heat. Let stand 15 minutes so that bay leaves flavor oil.
- Toss potatoes with bay leaf oil in large roasting pan. Sprinkle with salt and pepper. Roast until potatoes are brown and tender, stirring occasionally, about 45 minutes. Discard bay leaves. Transfer potatoes to bowl and serve.
ROASTED BABY RED POTATOES WITH LEMON AND BAY LEAVES
Every month I receive a box of plump and fragrant lemons from my father (and even occasionally from my good friend Kristy) who lives in Southern California. He has an enormous lemon tree in his backyard, which tirelessly produces a massive crop every year. Every time I open that box I marvel: The scent of a fresh lemon is so floral, its zest so tangy, and its juice so tingly. A lemon enlivens everything you cook with it. This little fruit has so much to offer and so much to give that I don't waste a drop of its juice or an inch of its skin. With all these marvelous attributes, it's not surprising what a single lemon can do for a dish. Aside from using my father's lemons in vinaigrettes, sauces, cocktails, and desserts, I also like to roast them with baby red potatoes. Their transformative power on the humble tubers is remarkable. Add garlic and bay leaves and the roasted potatoes become tangy, earthy, and just succulent. See all potato recipes.
Provided by Viviane Bauquet Farre - FoodandStyle.com
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees.
- Place the potatoes, garlic, lemon slices, and bay leaves in a nonstick roasting pan large enough to hold the ingredients in a single layer. Drizzle with the olive oil and season with the salt and pepper, to taste. Toss well. Cover tightly with aluminum foil and bake until the potatoes are tender, for 25 minutes.
- Remove the foil. Toss the potatoes again. Return to the oven, uncovered, and bake until the potatoes are golden brown, tossing once, for 20-25 more minutes. Remove from the heat and serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 305 calories, Sugar 2 g, Fat 11 g, Carbohydrate 49 g, Fiber 7 g, Protein 6 g, SaturatedFat 2 g, Sodium 488 mg
ROASTED MONKFISH WITH POTATOES, OLIVES AND BAY LEAVES
A great dish from simple ingredients. It's worth splurging a bit on the quality and quantity of the olive oil. And for this dish, don't use heavily cured or marinated olives--the little oil cured ones are great. Any firm-fleshed fish will work.
Provided by Chef Kate
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F.
- Peel and thinly slice the potatoes (a mandoline is great for this).
- Cover the bottom of a 9x12-inch baking dish with half the olive oil, and top with the potatoes in a single layer (they can overlap a little).
- Season with salt and pepper and top with the bay leaves and remaining oil.
- Roast for ten minutes, turn the pan back to front, and roast ten minutes more (by now the potatoes should be browning--if not, give them another minute or two).
- Top the potatoes with the olives and lay the fish on top, sprinkling it with salt and pepper.
- Roast the dish for an additional ten minutes or until the fish is tender but not overcooked.
- Serve immediately.
Nutrition Facts : Calories 472.3, Fat 33.3, SaturatedFat 4.8, Cholesterol 42.5, Sodium 327.2, Carbohydrate 17.3, Fiber 2.5, Sugar 0.7, Protein 26.3
ROASTED GARLIC MASHED POTATOES-WITH BAY LEAF
Make and share this Roasted Garlic Mashed Potatoes-With Bay Leaf recipe from Food.com.
Provided by Lastar Wellness
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350. Remove papery skin from garlic, slice top to expose cloves. Wrap in foil;bake until cloves are soft-approximately 45 -60 minutes. Let cool 10 minutes and squeeze pulp from cloves.
- Peel potatoes and slice thinly.
- In a larger pot, combine potatoes, bay leaf 1/4 teaspoon salt-cover with cold water, bring to boil. Reduce heat to simmer;cook until potatoes are tender-approximately 10 - 15 minutes. Drain, reserving cooking liquids - discard bay leaf.
- Mash potatoes with garlic, buttermilk and remaining salt, thin with cooking liquid as needed.
Nutrition Facts : Calories 120.5, Fat 0.2, Sodium 300.5, Carbohydrate 27.3, Fiber 3.3, Sugar 1.2, Protein 3.3
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- Heat 1 tbsp oil and butter in a large cast iron (or heavy bottomed) pan over medium high heat. Once the butter has melted and is sizzling, add the beef and cook for about 4 minutes per side, until just browned. Remove beef and place on a plate.
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