Deviled Roasted Potatoes Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Add the potatoes and oil to a resealable bag and season with salt and pepper; shake the bag to thoroughly coat the potatoes. Transfer to a baking sheet and bake until easily pierced with a paring knife, 15 to 20 minutes; cool.
• Cut the potatoes in half so the biggest surface area is exposed. Remove all of the flesh from 4 of the potato halves with a 1/4-teaspoon measuring spoon or melon baller. Put the potato flesh in a medium bowl and discard the skins. Use the spoon to scoop out most of the potato flesh from the remaining 12 potato halves, leaving about 1/4 inch of flesh on the skins so the "shells" firmly hold their shape. Transfer the potato flesh to the medium bowl.
• Add the mayonnaise, relish, mustard, dill and cayenne to the bowl and mash with a potato masher until well mixed and fairly smooth. Season with salt and pepper.
• Spoon the mixture back into the potato shells. Dust lightly with smoked paprika and garnish with dill. Serve at room temperature.

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 475°F. Put 2 large shallow baking pans (1 inch deep) in oven and preheat 10 minutes.
• Quarter potatoes, then toss with oil and 1 1/2 teaspoons kosher salt in a large bowl. Spread potatoes, cut sides down, in hot pans, then roast until undersides are golden, about 12 minutes. Turn potatoes so other cut sides are down, then switch position of pans and roast until potatoes are tender and undersides are golden, 12 to 15 minutes more.
• While potatoes roast, melt butter in a small saucepan and whisk in vinegar, mustard, cayenne, and remaining 1/2 teaspoon kosher salt.
• Toss hot potatoes with butter mixture in cleaned large bowl until coated.

Steps:

• Add the potatoes, rosemary and a generous pinch of salt to a large pot. Add enough water to cover the potatoes. Bring to a boil and cook until the potatoes are tender and can be easily pierced with a fork, about 15 minutes. Reserve 1 cup of the potato cooking water. Drain the potatoes.
• Spread the potatoes out on a sheet pan to let cool slightly. While they are still warm, slice the top one-quarter to one-third off each potato lengthwise, and if needed, cut a tiny sliver off the bottom of each to allow them to rest level on a plate. Put the cut-off parts of the potatoes into the bowl of a food processor fitted with a blade attachment.
• Add the mustard, yogurt, lemon zest, lots of black pepper and some of the reserved potato water to the food processor. Pulse until coarsely pureed, adding more potato water as needed. (You may need 1/2 to 1 cup of the water.) Be careful not to overprocess or the mixture will become gluey. Adjust the salt if necessary. Transfer the filling to a piping bag or gallon zip-top bag. Slice a 1/2-inch opening in the piping bag or slice off the corner of the zip-top bag.
• Transfer the boiled potatoes, cut-sides up, to a deviled egg plate or serving platter. Top each prepared potato with an equal amount of filling. Garnish with the chives and paprika. Serve at room temperature or chilled.

Steps:

• Add the potatoes and 1½ teaspoons of salt to a large saucepan with enough cold water to cover the potatoes. Bring to a boil over high heat, then cook for 10-12 minutes, until tender when poked with a fork. Drain and let cool completely.
• Once the potatoes are cooled, cut in half and use a measuring spoon to scoop out 1 teaspoon of the center of each half.
• In a medium bowl, combine the egg yolks, sour cream, mustard, pepper, chives, and the remaining 1½ teaspoons of salt. Mash together with a fork until smooth.
• Transfer the deviled egg filling to a zip-top plastic bag. Snip off a corner of the bag to create an opening.
• Pipe the filling into the potato cups. Garnish with the bacon and chives.
• Enjoy!

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 7-10 minutes or until tender, turning once. Let stand for 5 minutes. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. , In a large bowl, mash the pulp with butter and milk. Stir in the cheese, bacon, onions, mustard and paprika. Spoon into potato shells. Return to the microwave-safe plate. Microwave, uncovered, on high for 1-2 minutes or until cheese is melted.

Steps:

• In a large bowl, combine creamy mustard blend, mayonnaise, onion, celery, vinegar, sugar and salt.
• Add potatoes and eggs; toss gently to coat well.
• Serve immediately or cover and chill up to 1 hour.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a roasting pan.
• Stir olive oil, Dijon mustard, garlic, thyme, rosemary, salt, and pepper together in a bowl; add potatoes and toss to coat. Transfer potatoes to prepared roasting pan.
• Roast in preheated oven, turning occasionally, until tender in the middle, 40 to 45 minutes.

Steps:

• Wash the potatoes well under cold water; dry the skins.
• Set oven to 425 degrees.
• Place a large baking sheet that has been lightly sprayed with non-stick cooking spray or buttered in the oven to preheat for 10 minutes.
• If using large potatoes, quarter them.
• Toss the potatoes with oil, 1 teaspoon salt and a small amount of black pepper if desired.
• Carefully remove the hot pan from the oven, and spread the potatoes, cut side down if using sliced potatoes.
• Roast for about 12-14 minutes until undersides are golden.
• Turn the potatoes and roast until tender (about another 12-15 minutes more).
• While the potatoes are roasting, melt butter in a small saucepan (can melt in the microwave).
• Whisk in vingear, mustard, cayenne pepper and 1 teaspoon salt.
• Transfer the roasted potatoes to a large bowl, then toss with the butter mixture with HOT potatoes until well coated.
• Delicious!