Roasted Red Potatoes Food

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.

ROASTED NEW RED POTATOES

Steps:

• Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan.
• Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.

RED ROASTED POTATOES

Steps:

• Place potatoes in a 13x9-in. baking dish. Drizzle with oil. Sprinkle with the garlic, rosemary, salt and pepper; toss gently to coat. , Bake at 450° until potatoes are golden brown and tender, 20-30 minutes.

ROASTED RED POTATOES

Steps:

• Preheat oven to 425°F.
• Toss potatoes, oil, and rosemary on a rimmed baking sheet. Spread out potatoes in a single layer, and season with salt and pepper.
• Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside (about 30 minutes).

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 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.

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 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.

OVEN ROASTED RED POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large plastic bag, combine the soup mix, red potatoes and olive oil. Close bag, and shake until potatoes are fully covered.
• Pour potatoes into a medium baking dish; bake 40 minutes in the preheated oven, stirring occasionally.

ROASTED RED POTATOES

Steps:

• Heat oven to 350°F. In ungreased 8- or 9-inch square pan or 13x9-inch pan, place potatoes. Drizzle oil over potatoes; turn potatoes so all sides are coated. Sprinkle onions and rosemary over potatoes; stir.
• Roast uncovered about 1 hour 15 minutes, stirring occasionally, until potatoes are tender.

ROASTED RED POTATOES

Steps:

• Preheat oven to 425 degrees. Toss potatoes, oil, and rosemary on a rimmed baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.

ROASTED RED POTATOES

Steps:

• Preheat oven to 350°F.
• Grease 13x 9x2-inch baking pan or casserole dish.
• Cut potatoes, unpeeled and uncooked, into 1/4-inch slices, then toss in plastic bag with oil.
• Single layer them in baking pan.
• Sprinkle with remaining three ingredients.
• Cover tightly with foil and bake for 40 minutes or until slices are cooked.

ROASTED BABY RED POTATOES

Steps:

• Place the red potatoes in a microwaveable bowl, add enough water to cover the bottom half. Microwave potatoes for 3-5 minutes to get them somewhat soft.
• Add all other ingredients together in a ziploc bag EXCEPT for the parmesan cheese -- set it aside for now.
• Remove potatoes from microwave and cut them in half.
• Place potatoes in the ziploc bag, shake until they are well covered with the mixture.
• Place the potatoes on a baking sheet, greased with a very small amount of peanut oil or cooking spray -- whatever you choose is fine, just so they don't stick.
• Sprinkle the potatoes generously with the parmesan cheese.
• Bake the potatoes at 400 for 20-25 minutes, turning them halfway through. Don't be afraid to let them brown as the crusty outside and tender inside makes them delicious.

EASY ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F. Mix dill weed, garlic powder, salt and pepper in small bowl. Set aside.
• Toss potatoes with oil in large bowl. Sprinkle seasoning mixture over potatoes; toss to coat.
• Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.
• Bake 40 minutes or until potatoes are tender and golden brown.

ROASTED RED POTATOES

Steps:

• Preheat oven to 375 degrees.
• Spray 13x9 dish with cooking spray.
• Slice potatoes fairly thin and place in dish.
• Drizzle with olive oil.
• Toss to coat.
• Sprinkle Italian seasoning and Parmesan cheese on top.
• Bake for 45 minutes or until golden brown.