Robyns Crock Pot Herb Roasted Potatoes Food
HERB ROASTED POTATOES
Tasty potato dish that freezes exceptionally well. I do 10 lbs at a time and take out just what we need. Never thaw them before heating, tho, as they get soggy. Put still-frozen potatoes in a 350 0ven for 30 min +/- and they'll be almost as good as freshly done. Good for Sunday brunch. My adaptation of the recipe the Grey Poupon people had in their ad a few years ago.
Provided by Margaret3
Categories Potato
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients except potatos in large bowl.
- Add potatoes and toss to mix--add a little water if needed so that all potatoes get coated.
- Place potatoes in a well-oiled oblong baking pan or well-sprayed foil on a baking sheet.
- Bake@ 425 approx 40 minutes until fork tender--no need to stir.
Nutrition Facts : Calories 151.8, Fat 3, SaturatedFat 0.4, Sodium 32.9, Carbohydrate 29.1, Fiber 3.1, Sugar 2.4, Protein 3.5
HERB-ROASTED POTATOES
A very simple but good side dish from Bon Appetit. We like our potatoes a little crisper, so I usually up the oven temperature to 425 degrees. ZWT West region for Idaho potatoes.
Provided by lazyme
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Combine all ingredients except potatoes in large bowl. Stir to blend well. Add potatoes to seasoning; toss to coat. Transfer potatoes to large rimmed baking sheet, spreading out in single layer. Bake until brown and tender, about 40 minutes, turning potatoes halfway through cooking.
CROCK POT ROASTED NEW POTATOES WITH GARLIC AND HERBS
I love recipes that free up my time in the kitchen. I love serving these potatoes with Southern-Style Green Beans. This recipe comes from Not Your Mother's Slow Cooker Cookbook. I use my Rival two sided insert so I can cook both at the same time.
Provided by Audrey M
Categories Potato
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Yukon Gold, baby new red or white potatoes work well for this recipe.
- Scrub the potatoes and drain them.
- Put them in the slow cooker with the garlic. Drizzle with the olive oil and sprinkle with the rosemary, salt, and thyme.
- With a spoon or your hands, toss the potatoes and garlic to coat them lightly witht the oil and herbs.
- Spread out the potatoes as evenly as possible in the crock.
- Cover and cook on High until the potatoes are tender withen pierced with a sharp knife, 2 1/2 to 3 1/2 hours.
- Serve immediately.
Nutrition Facts : Calories 154.9, Fat 2.4, SaturatedFat 0.4, Sodium 79.2, Carbohydrate 31.2, Fiber 2.8, Sugar 1.3, Protein 3
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