YUKON GOLD ROASTED POTATOES WITH BACON, ONION AND GARLIC
You can use any kind of potatoes for this but Yukon Gold are simply the best! All ingredients can be adjusted to taste. If you do not like your garlic crispy then just add in two or three whole bulbs garlic (outer layer of skin removed) sprinkle with oil and place in the roasting pan with the potatoes and separate the cloves after roasting. If desired, roast 1-2 pounds fresh mushrooms in the oven with a bit of butter or oil until they are soft and release their juices, remove to a bowl and continue with the recipe, add in the mushrooms to the roasting pan just before serving, I have done this many times if I have fresh mushrooms handy.
Provided by Kittencalrecipezazz
Categories Pork
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to 425ºF.
- Prepare a large roasting pan.
- In the roasting pan cook the bacon in the oven until crisp (this should take about 10 minutes) remove from the roaster and crumble, then set aside to a plate to cool slightly (DO NOT drain the bacon fat, leave in the roaster).
- Place the potato wedges skin-side down in the roasting pan; toss to coat in the bacon fat (you can also add in some oil if it seems too dry).
- Add in onion wedges (the onion wedges will separate).
- Sprinkle the peeled garlic cloves in the pan around the potatoes and onions.
- Sprinkle the veggies with rubbed thyme, salt and pepper.
- Roast uncovered for about 40-45 minutes, or until the potato wedges are fork-tender and browned.
- Before serving sprinkle with crumbled bacon and season with more salt and pepper if desired).
Nutrition Facts : Calories 321.4, Fat 17.3, SaturatedFat 5.7, Cholesterol 25.7, Sodium 323.4, Carbohydrate 34.7, Fiber 3.5, Sugar 3.5, Protein 7.9
YUKON GOLD & SWEET POTATO MASH
Classic mashed potatoes get a nutrient boost with the addition of sweet potatoes. This healthy mashed potato recipe can easily be doubled, just be sure to cook the potatoes in a Dutch oven rather than a large saucepan.
Provided by EatingWell Test Kitchen
Categories Gluten-Free Thanksgiving Side Dish Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Place potatoes and sweet potatoes in a large saucepan and add enough water to cover. Bring to a boil over high heat and cook until very tender when pierced with a fork, 20 to 25 minutes.
- Drain the potatoes, then mash them in the pot to the desired consistency. Place milk and butter in a small bowl and microwave on High until the butter is mostly melted and the milk is warm, 30 to 40 seconds. (Alternatively, place in a small saucepan and heat over medium until the milk is warm.) Stir the milk mixture, sugar, salt and pepper into the mashed potatoes until combined.
Nutrition Facts : Calories 151.1 calories, Carbohydrate 26.4 g, Cholesterol 11.2 mg, Fat 4.2 g, Fiber 2.8 g, Protein 2.8 g, SaturatedFat 2.6 g, Sodium 319.6 mg, Sugar 5.7 g
ROASTED POTATO MEDLEY
The trio of potatoes are flavored with olive oil, balsamic vinegar, thyme and garlic. Preparation time is 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Side Dish Potato Side Dish Recipes
Time 50m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 17.6 g, Fat 4.6 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 34.1 mg, Sugar 2.4 g
YUKON GOLD AND SWEET POTATOES ANNA
Sweet potatoes give the classic French sliced-and-layered potato dish pommes Anna a fall twist. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h10m
Yield Serves 6 to 8
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees. Cut Yukon Gold and sweet potatoes into 1/8-inch-thick slices with a handheld slicer or sharp knife, keeping potato varieties separate.
- Brush an ovenproof 9- or 10-inch nonstick skillet with some butter. Starting in center of pan, arrange about 20 Yukon Gold slices, slightly overlapping, in a circular pattern, covering surface. Brush with butter and generously season with salt and pepper. Make next layer with sweet-potato slices; brush with butter and season. Repeat, alternating colors. Drizzle remaining butter on top of potatoes.
- Cook potatoes over medium-high heat until butter vigorously bubbles in pan, about 4 minutes. Transfer to oven and bake 30 minutes. Tent loosely with foil and continue to bake until potatoes are easily pierced with a knife, about 20 minutes more. Remove from oven, and run a heatproof flexible spatula around edges of potatoes to loosen. Let cool; carefully invert onto a plate, cut into wedges, and serve.
OVEN-ROASTED CHICKEN THIGHS WITH CARROTS AND YUKON GOLD POTATOES
In this simple chicken bake, the skin gets good and crispy, and the juices make the vegetables extra-succulent.
Provided by Greg Atkinson
Categories Chicken Potato Roast Low Cal High Fiber Dinner Carrot Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Coat large rimmed baking sheet with 1 tablespoon oil. Place chicken on baking sheet. Turn to coat with oil and set skin side up. Mix salt, thyme, 1½ teaspoons pepper, and nutmeg in small bowl. Sprinkle half of mixture over chicken. Roast until chicken starts to brown and some fat has rendered, about 30 minutes.
- Meanwhile, combine potatoes, carrots, 2 tablespoons oil, and remaining saltthyme mixture in large bowl. Transfer thighs to medium bowl; set aside. Transfer potato-carrot mixture to same baking sheet; turn to coat with drippings. Roast until vegetables soften, 30 minutes. Place thighs on vegetables; pour accumulated juices from chicken over. Return sheet to oven. Roast until chicken is cooked and vegetables brown, 15 minutes longer.
- Place chicken on platter; top with chives.
ROASTED YUKON GOLD POTATOES AND SWEET POTATOES
A savory side dish recipe that combines sweet potatoes and gold potatoes.
Provided by Alea Milham
Categories Side Dish
Time 40m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees.
- Place the cut sweet potatoes and the gold potatoes on a baking sheet or large casserole dish.
- Drizzle the olive oil over the potatoes. Toss to coat.
- Sprinkle the minced garlic, dried rosemary, onion powder, salt, and pepper over the potatoes. Toss to evenly distribute the spices.
- Bake at 400 degrees for 30 minutes or until fork-tender.
Nutrition Facts : Calories 181 kcal, Carbohydrate 34 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 185 mg, Fiber 5 g, Sugar 3 g, UnsaturatedFat 4 g, ServingSize 1 serving
WHOLE 30 OVEN ROASTED YUKON GOLD POTATOES
An easy go-to side dish. These roasted Yukon gold potatoes are crispy on the outside and soft and almost creamy on the inside. They are beautifully seasoned and pair well with everything!
Provided by Marissa Allen
Time 35m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Preheat oven to 425 degrees.
- Wash and halve the potatoes. Pat dry.
- In a bowl, toss potatoes, olive oil, salt, pepper, garlic powder, and chopped herbs
- Toss till the potatoes are fully coated.
- spread evenly on baking sheet.
- Roast for 18- 24 minutes. It really depends on your oven. Flip the potatoes and shake the pan when you start to see brown, crispy edges; usually halfway.
- Enjoy!
CRISPY OVEN ROASTED YUKON GOLD POTATOES
EatSimpleFood.com This crispy and healthy oven roasted Yukon gold potatoes recipe is perfect for baking small & peeled potatoes in the oven.
Provided by beckie
Categories Side Dish
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 425F. Line a baking sheet with aluminum foil.
- Toss the peeled and halved potatoes in olive oil, salt, and pepper (in a bowl or on the pan). Place potatoes flat side down (see picture) and cook for ~15 minutes. The potatoes may not be golden yet. They may stick to the pan. Take a thin spatula and slightly nudge them off (see video).
- Flip and cook for an additional 12-15 minutes or until tender and brown. Happy Eating! Beckie
Nutrition Facts : Calories 258 calories, Sugar 2.1 g, Sodium 306.1 mg, Fat 7.2 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 45 g, Fiber 5.5 g, Protein 5.3 g, Cholesterol 0 mg
ROASTED YUKON GOLD AND SWEET POTATOES
We love roasting vegetables and the potatoes in this recipe have such a good combination of flavor. The Yukon gold potatoes have a naturally buttery flavor. Sweet potatoes add a sweetness to the mixture. Both potatoes are enveloped with caramelized onions and garlic with a light smokiness from the chili powder. The crisp edges...
Provided by Lisa Foote
Categories Other Side Dishes
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Line a large baking sheet with parchment paper, set aside. Preheat oven to 375 degrees F.
- 2. Peel sweet potato and then dice both types of potatoes evenly into pieces.
- 3. Dice onion and mince garlic.
- 4. Put all of these in a large bowl. Salt and pepper to taste (I use a light hand with the salt and a heavier hand with the pepper).
- 5. Add the chili powder and parsley. Stir well until mixed.
- 6. Measure 2 tbsp of olive oil and drizzle over the potato mixture.
- 7. Mix well to coat all the veggies.
- 8. Pour mixture onto the prepared baking pan.
- 9. Salt and pepper again lightly.
- 10. Bake at 375 for 45 min -1 hour. Turn vegetables halfway through the baking time.
- 11. They are done when golden brown and a bit crispy. Oven time may vary. Serve hot!
- 12. NOTE: I added another picture that includes carrots and Brussels sprouts into the mix. I added 14 Brussels sprouts, cleaned and halved and about 12 small organic finger carrots quartered. I have added red peppers as well, but didn't have any in the fridge today! I also use kosher salt and fresh ground pepper, but regular table varieties will work fine too!
ROASTED SWEET POTATOES, POTATOES, AND SAGE
This dish showcases both red- and tan-skinned roasted sweet potatoes.
Provided by Jill Silverman Hough
Categories Potato Side Roast Christmas Thanksgiving Vegetarian Low Cal Sweet Potato/Yam Fall Healthy Vegan Sage Christmas Eve Bon Appétit 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:
- Position rack in center of oven; preheat to 425°F. Combine all ingredients in large bowl; toss to coat. Spread mixture in single layer on large rimmed baking sheet. Roast until potatoes are tender and browned around edges, stirring occasionally, about 40 minutes. Serve roasted potatoes warm or at room temperature.
SERENA'S ROASTED POTATOES, CARROTS, AND SWEET POTATOES
I got the idea from this recipe from my boyfriend's stepmother Serena. I tweaked it a bit: added the sweet potatoes and brown sugar and it's perfect! It's warm and yummy comfort food.
Provided by Jaime Hanrahan
Categories Side Dish Vegetables Sweet Potatoes
Time 2h15m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place Yukon gold potatoes, carrots, and sweet potatoes in a roasting pan. Pour melted butter over the vegetables and sprinkle brown sugar on top. Stir briefly to combine.
- Bake in the preheated oven, stirring once or twice, until vegetables are tender, about 2 hours.
Nutrition Facts : Calories 279.9 calories, Carbohydrate 53.3 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 6.9 g, Protein 4.9 g, SaturatedFat 3.7 g, Sodium 148.8 mg, Sugar 10.6 g
HERBED YUKON GOLD AND SWEET POTATO GRATIN
Herbed Yukon Gold and Sweet Potato Gratin
Provided by BHG Test Kitchen
Time 1h50m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Grease a 3-quart baking dish; set aside. In a small bowl combine green onions, snipped sage, thyme, garlic, salt, and pepper; set aside.
- In the prepared baking dish, layer half of the sweet potatoes and half of the Yukon gold potatoes, alternating rows if desired. Top with half of the herb mixture; sprinkle with half of the Gruyère cheese and half of the Parmesan cheese. Repeat layers. Pour broth and cream over ingredients in dish.
- Bake, covered, for 1 hour. Uncover and bake for 15 to 20 minutes more or until potatoes are tender and top is lightly browned. Let stand for 10 to 15 minutes before serving. If desired, garnish with sage leaves.
Nutrition Facts : Calories 240 kcal, Carbohydrate 34 g, Cholesterol 32 mg, Protein 7 g, SaturatedFat 5 g, Sodium 480 mg, Sugar 4 g, Fat 9 g, UnsaturatedFat 3 g
ROASTED SWEET AND GOLD POTATO SALAD
To make my potato salad look bright and taste extra-festive, I add Mexicorn and black beans. With the zesty dressing, it's the best!-Jeannie Trudell, Del Norte, Colorado
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 16
Steps:
- Peel and cut potatoes and sweet potatoes into 3/4-in. cubes. Place in a large bowl; drizzle with oil and sprinkle with seasonings. Toss to coat. Transfer to two greased 15x10x1-in. baking pans. Bake at 450° for 45-55 minutes or until tender, stirring occasionally. Cool slightly., In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., In a large bowl, combine the potatoes, bacon, onions, red pepper, cilantro and eggs. Combine the mayonnaise, chipotle and sugar; pour over potato mixture and toss to coat. In a small bowl, toss avocado with lime juice; gently stir into salad. Serve warm or cold.
Nutrition Facts : Calories 236 calories, Fat 14g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 145mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
ROASTED POTATOES WITH GARLIC BUTTER
A platter of golden and orange potatoes can serve double duty as your dinner centerpiece. -Elizabeth Kelley, Chicago, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Cut Yukon Gold and sweet potatoes into 1/8-in. slices; toss with oil and sprinkle with salt and pepper. Divide between 2 greased 15x10x1-in. baking pans. Roast at 425° for 17-20 minutes or until tender., Meanwhile, in a small skillet, heat butter over medium heat. Add garlic and thyme; cook and stir for 1 minute. Transfer roasted potatoes to a large bowl. Drizzle with butter mixture; toss to coat. Sprinkle with cheeses and, if desired, additional thyme; toss to combine.
Nutrition Facts : Calories 238 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 234mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
ROASTED VEGETABLES
Make and share this Roasted Vegetables recipe from Food.com.
Provided by beeperbaby
Categories Potato
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Wash all vegetables well.
- Cut potatoes, zucchini, and squash into chunks. Set aside.
- Cut peppers in half and remove seeds. Then cut into 1/4 inches slices. Place with first group of veggies.
- Cut onion in half, remove peel, and quarter. Place with the rest of the veggies.
- Carrots should be quartered lengthwise, and added to the others.
- Place all the vegetables in a roaster pan, drizzle olive oil over the vegetables and toss to ensure vegetables are entirely covered.
- Salt and Pepper to taste.
- Cover pan with foil and place in a preheated 400 degree oven for 35 - 40 minutes. Remove foil and return to oven for 15 minutes to brown.
Nutrition Facts : Calories 177.5, Fat 7.2, SaturatedFat 1.1, Sodium 28.1, Carbohydrate 26.1, Fiber 4.4, Sugar 5, Protein 3.8
SCALLOPED YUKON GOLD AND SWEET POTATOES
Provided by Patricia Conte/Grab a Plate
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Lightly coat the baking dish with the cooking spray.
- Arrange the potatoes around the dish so they're standing up. Alternate the gold potatoes with the sweet potatoes. I cut a little off the sweet potato rounds so they are about the same height as the gold potato slices. You can insert the remaining pieces when you've finished arranging the potatoes.
- Pour the melted butter over the potatoes.
- Pour the heavy whipping cream over the top of all the potato rounds.
- Scatter the garlic across all the potatoes, ensuring you get in between the slices.
- Sprinkle the salt and black pepper across the slices, along with half the herbs.
- Scatter the Parmesan cheese across the potato rounds, getting between the rounds, and do the same with the Gruyère, saving just a little to sprinkle on the top.
- Top with the remaining herbs.
- Cover with foil and cook for 40 minutes. Remove the foil and cook for another 10 minutes or until the cream is bubbly.
- Remove from the oven and serve warm.
Nutrition Facts : Servingsize 0 serving, Calories 188 kcal, Fat 18 g, SaturatedFat 11 g, Cholesterol 55 mg, Sodium 526 mg, Carbohydrate 2 g, Sugar 1 g, Protein 6 mg
ROASTED CUMIN SWEET POTATO COINS
EatSimpleFood.com Sliced and baked/roasted sweet potato slices (AKA coins, rounds) are healthy, delicious, easy, & an addicting side dish recipe.
Provided by beckie
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425F.
- Toss together sweet potatoes, olive oil, salt, pepper, and cumin together in a large bowl. Bake on an aluminum lined tray for ~20 minutes (flipping once at 10 minutes). Careful - the bottoms will burn if you don't flip 'em! You may need two baking trays, so the pan is not crowded.
- Top with sour cream and chives. Add salt to taste. Happy eating! Beckie
Nutrition Facts : Calories 174 calories, Sugar 4.7 g, Sodium 251.3 mg, Fat 10.4 g, SaturatedFat 3.6 g, TransFat 0.2 g, Carbohydrate 19.2 g, Fiber 2.7 g, Protein 2.2 g, Cholesterol 17 mg
ROASTED POTATOES YUKON GOLD
These roasted Yukon Gold potatoes are quick and easy side. Slice the potatoes and then cook in the oven. The aroma of roasted potatoes with rosemary will fill your kitchen.
Provided by Emily
Categories Side Dish
Time 35m
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 F / 218 C. Line a baking sheet with parchment paper.
- Slice the potatoes into 1/4 in or 1/2 cm. Place in a bowl. Toss with oil, rosemary, salt, and pepper.
- Transfer to a baking sheet. Place the potatoes in a single layer. If you have too many potatoes, use a second tray. The potatoes will get more crispy in a single layer.
- Roast in the oven for 25 minutes or until the potatoes are lightly golden.
Nutrition Facts : Calories 115 kcal, Carbohydrate 15 g, Protein 2 g, Fat 6 g, SaturatedFat 1 g, Sodium 238 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
ROSEMARY LEMON ROASTED POTATOES
Perfectly seasoned with rosemary and lemon, these crispy roasted potatoes are packed with flavour and always a hit!
Provided by Deryn Macey
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Start bringing a large pot of water to a boil on the stovetop.
- While you wait, chop the potatoes into approximately 1-inch chunks and prepare the lemon juice, lemon zest and chopped rosemary.
- Once the water is boiling, add the potatoes and boil for 7 minutes.
- Drain and shake off excess water then let cool for 5-10 minutes. While you wait, preheat the oven to 400 F (200 C) and line a large baking tray with parchment paper.
- Add the potatoes and sprinkle/drizzle the rest of the ingredients over them. Use your hands or a spatula to mix well then evenly space the potatoes out on the tray in on layer. If you'd like to you place a few sprigs of rosemary around the pan along with some chopped pieces of the lemon.
- Roast for 30-35 minutes until tender and browned.
- Discard the rosemary sprigs and lemon from the pan and serve right away.
Nutrition Facts : ServingSize 1/6th of recipe, Calories 178 calories, Sugar 1.5 g, Sodium 396 mg, Fat 7 g, Carbohydrate 27 g, Fiber 4 g, Protein 3 g
HERB ROASTED ALASKAN HALIBUT WITH FENNEL CONFIT, NICOISE OLIVES, SWEET PEPPERS AND YUKON GOLD POTATOES
Steps:
- Halibut: Season the halibut with salt and pepper. In a medium saute pan over high heat add the oil. Once heated, add the fish and sear until golden brown. Add butter, thyme, and garlic and baste. Set aside.
- Ragout: In a small saucepot combine the butter, fish fume, diced potatoes and simmer over medium heat. Add fennel, tomatoes, olives and basil. Season with salt and pepper, to taste, and add a dash of sherry vinegar. Add the roasted peppers and gently warm. Adjust seasoning, if necessary.
- To Plate: In a large bowl place the olive ragout and garnish with the roasted peppers and parsley oil. Place the halibut on top and finish with the scallion.
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LEMON ROASTED POTATOES - COOKING CLASSY
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- Preheat oven to 400 degrees. Spray a rimmed, light colored, 18 by 13-inch baking sheet with non-stick cooking spray.
- Place potatoes in center of baking sheet, drizzle with olive oil, sprinkle with oregano, salt and pepper then toss to evenly coat.
- Roast in preheated oven until nearly tender and just beggining to brown lightly, tossing once halfway through, about 30 - 35 minutes total.
MASHED YUKON AND SWEET POTATOES WITH SAUTEED ... - THE MOM 100
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5/5 (1)Category Side DishCuisine AmericanTotal Time 40 mins
- Place the Yukons and the sweet potatoes in a large pot with a lid, cover by at least 2 inches with cold water and place over high heat. Cover the pot and bring to a boil. Uncover the pot, lower the heat so that the water stays at a simmer, and stir in the teaspoon of salt. Simmer uncovered for about 20 minutes, until the potatoes are very tender.
- While the potatoes are cooking, heat about two tablespoons of butter in a large skillet over medium heat. Add the leeks and cook, stirring frequently, until they are very tender and lightly browned, about 20 minutes. Make sure the heat isn't too high – you want them to slow cook and very lightly brown. Season lightly with salt and pepper.
- Drain the potatoes. Pass them through a ricer or a food mill, and transfer the mashed vegetables back to the pot, or alternately you can mash them in the pot with a potato masher (this method will yield a few lumps, which some people like).
- Add the remaining butter and 1½ cups of the milk to the pot and stir or whisk over high heat until hot, creamy, and smooth. Add the remaining milk as desired to get to the consistency you like. Season with additional salt as needed, and the pepper.
50 POTATO SIDES: FOOD NETWORK | RECIPES, DINNERS AND …
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Estimated Reading Time 7 mins
- Garlic Roasted Potatoes Toss 3 pounds halved small potatoes with 1/4 cup olive oil, 2 teaspoons kosher salt and a few grinds of pepper. Arrange cut-side down on a preheated baking sheet and top with 8 thyme sprigs and 6 smashed garlic cloves.
- Extra-Crispy Potatoes Cook 3 pounds chopped peeled Yukon Gold potatoes in salted boiling water until almost tender, 8 to 10 minutes. Drain and transfer to a large bowl; let cool.
- Potatoes with Brussels Sprouts Make Garlic Roasted Potatoes (No. 1), using 1 pound each halved small potatoes, halved Brussels sprouts and roughly chopped carrots.
- Purple Potatoes with Za’atar Yogurt Make Garlic Roasted Potatoes (No. 1), using halved small purple potatoes and tossing with 1 teaspoon ground cumin.
- Curry Potatoes with Cauliflower Toss 2 pounds halved small potatoes with 3 cups large cauliflower florets, 1 red onion (cut into wedges), 2 tablespoons each olive oil and melted butter and 1 1/2 teaspoons each curry powder and kosher salt.
- Honey-Turmeric Sweet Potatoes Cook 3 pounds chopped peeled sweet potatoes in salted simmering water until just tender, 10 to 12 minutes; drain. Toss with 4 tablespoons butter, 2 tablespoons honey and 1/2 teaspoon each ground turmeric and allspice; season with salt.
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ALTERNATIVES TO SWEET POTATOES: 16 UNBEATABLE SUBSTITUTES
From foodsforantiaging.com
- Garnet Potatoes/Finger Yams. Garnet potatoes are also called finger yams and garnet sweet potatoes. They are very similar to a normal sweet potato having white skin, however, they have a long, thin shape 1.
- Pumpkin. Pumpkin is a large fruit that often gets called a vegetable 2. It grows along the ground as a vine. Similarities between pumpkin and sweet potato
- Butternut Squash. Butternut Squash is almost identical to a pumpkin except the vegetable itself is a completely different shape 3. Like pumpkin it makes a great substitute for sweet potatoes.
- Acorn Squash. Acorn squash makes a great substitute for sweet potatoes, but I would rate other vegetables like pumpkin and butternut squash over acorn squash because of the taste.
- White Potatoes. White potatoes, though not as sweet, have a nearly identical texture to sweet potatoes. White potatoes as well as other types of potatoes are in the same family as sweet potatoes 4.
- Jewel Potatoes. Jewel potatoes have yellower flesh than white potatoes and tend to be more light and fluffy rather than waxy. This gives them a more similar texture to sweet potatoes than white potatoes.
- Japanese Sweet Potatoes. Japanese sweet potatoes are sweeter than sweet potatoes and have a softer flesh. Overall, they have a similar taste and texture making them a great substitute 6.
- Ube. Ube taste nutty, earthy and mildly sweet making them similar to sweet potatoes. Their colors range from purple to bright lavender but can be creamy to plain white 7.
- Kabocha. Kabocha, also known as Japanese Pumpkin, is a hard squash 8. It is a slightly bumpy skin and is green with lighter green or white stripes. It tastes like sweet potato mixed with pumpkin and has a sweet flavor, although not as sweet.
- Yukon Gold Potatoes. Anything sweet potatoes can be used for so can Yukon Gold potatoes. They are both root vegetables but from different families. Yukon Gold has a golden skin with a bright yellow flesh.
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ROASTED GOLD AND REDSKIN POTATOES | SIMPLOT FOODS ...
From simplotfoods.com
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