Roasted Red Potatoes With Shallots And Fresh Herbs Food

ROASTED POTATOES AND SHALLOTS

Steps:

• Preheat oven to 400°F with rack in lowest position.
• Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly.
• Roast, stirring occasionally, until shallots are golden, about 30 minutes.
• Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots.
• Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.

ROASTED NEW POTATOES WITH SHALLOTS

Steps:

• Preheat the oven to 450 degrees.
• Combine the potatoes with the shallots in a large bowl.
• Add all remaining ingredients; toss to coat evenly.
• Pour the mixture into a shallow baking dish and roast for about 30 minutes, mixing about halfway through.

HERB ROASTED RED SKINNED POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Melt the butter with the olive oil in a large roasting pan. Toss all of the ingredients in the butter/oil mixture to coat evenly.
• Roast the potatoes for about 45 minutes until golden brown and tender. Serve the potatoes with the roasted garlic and shallots all together in the same serving dish.

ROASTED RED POTATOES WITH SHALLOTS AND FRESH HERBS

Steps:

• Preheat oven to 400ºF.
• Oil a large baking sheet.
• Whisk the olive oil, vinegar, shallots, thyme, rosemary, and fennel seeds together in a large bowl.
• Add the potatoes.
• Sprinkle generously with salt and pepper.
• Toss to coat.
• Using a slotted spoon, transfer the potatoes to the prepared sheet, spreading in a single layer.
• Reserve oil mixture in the bowl.
• Roast the potatoes until tender and golden, stirring occasionally, about 1 hour.
• Return potatoes to reserved oil mixture in bowl and toss again. (Can be prepared 6 hours ahead; cover and refrigerate. Transfer to a baking sheet and rewarm in a 400ºF oven about 6-9 min, stirring occasionally).
• Transfer to a bowl, garnish with some fresh herbs and serve.

ROASTED RED POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 400 degrees F.
• Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden.

ROASTED RED POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Toss the potatoes with the canola oil, garlic paste and salt and pepper to taste. Place on a sheet tray and roast until cooked through and golden brown, 25 to 30 minutes.
• Remove from the oven and immediately fold in the herbs. Re-season if needed and drizzle with olive oil to finish.

HERB ROASTED RED POTATOES

Steps:

• Gather the ingredients.
• Preheat oven to 400 F. Oil a shallow baking pan .
• Scrub the potatoes. Peel the potatoes, if desired, or leave them unpeeled. Cut them into halves (for small potatoes) or wedges of equal sizes.
• Peel the onion and trim the ends. Cut it into 6 to 8 wedges.
• In a small cup, melt the butter with the olive oil in the microwave.
• In a large bowl, combine the potato wedges, onion wedges, melted butter and oil, dill weed, basil, parsley, salt, and pepper. Toss to combine and coat potatoes.
• Transfer potatoes and onions to the prepared pan.
• Roast for about 30 to 40 minutes, turning occasionally until potatoes are tender and golden brown.
• Transfer the potatoes to a serving dish. Serve hot and enjoy.

HERBED NEW POTATOES

Steps:

• Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, 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.

STOVE TOP BABY RED POTATOES WITH BASIL, SHALLOTS AND GARLIC

Steps:

• Pierce potatoes in several places with fork.
• Melt butter in heavy large skillet over medium heat.
• Add potatoes and season with salt and pepper.
• Cover and cook until potatoes are almost tender, shaking skillet occasionally, about 25 minutes.
• Add 2 tablespoons basil, shallots and garlic.
• Reduce heat to medium-low; cover and cook until potatoes are golden brown and very tender, shaking skillet occasionally, about 10 minutes longer.
• Season with additional salt and pepper.
• Transfer to bowl.
• Sprinkle with remaining 2 tablespoons basil.

HOW TO MAKE ROASTED RED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour olive oil into a heavy baking dish (such as an enameled cast iron dish). Place potatoes into the baking dish and toss to coat with olive oil. Sprinkle with fresh thyme sprigs, kosher salt, black pepper, cayenne pepper, and red bell pepper pieces.
• Bake in the preheated oven for 30 minutes. Toss vegetables to turn over. Some potatoes may stick; don't try to turn them. Return to oven and bake for 20 more minutes.
• Toss potatoes again, turning potatoes so unbrowned sides contact the bottom of the dish. Continue baking until potatoes are browned and tender, about 15 more minutes.
• Turn oven off and leave potatoes in the oven for 15 more minutes. Toss once more and adjust levels of salt, black pepper, and cayenne pepper before transferring potatoes to a serving bowl.

OVEN ROASTED RED POTATOES WITH HERBS

Steps:

• Clean potatoes.
• Cut 1/2" slices into potato but do not cut all the way through. You should have a whole potato when done.
• Put potatoes in a bowl and pour oil over them.
• Mix the rest of the seasonings together.
• Sprinkle over potatoes.
• Wrap potatoes in foil.
• Bake in 350 oven until done. 40 to 50 minutes.

ROASTED SQUASH, POTATOES, SHALLOTS & HERBS

Steps:

• Preheat oven to 425°F.
• Combine squash, potatoes shallots and garlic in large shallow baking pan.
• Drizzle with oil.
• Salt and pepper to taste.
• Top with herbs.
• Bake 45-50 minutes, turning once after vegetables are browned on one side.
• The skins of the potatoes and squash have lots of fiber and vitamins so I leave them on you can remove them if you want.
• Season with salt and pepper if desired.