Herb Crusted Potatoes Recipes

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HERB ROASTED NEW POTATOES

Pack your potatoes full of fresh summer herbs and enjoy outside in the sun

Provided by Mary Cadogan

Categories     Dinner, Side dish, Supper

Time 1h

Number Of Ingredients 4



Herb roasted new potatoes image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Rinse and dry the unpeeled new potatoes. Put 2-3 tbsp duck fat or olive oil in a roasting tin and put in oven for 10 mins to melt. Strip leaves from rosemary, oregano and sage and stir into tin with seasoning.
  • Add potatoes and toss well. Roast for 40-50 mins, shaking tin a couple of times, until potatoes are crisp and tender. Sprinkle with sea salt and serve.

Nutrition Facts : Calories 121 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.35 milligram of sodium

1½ kg unpeeled new potatoes
2-3 tbsp duck fat or olive oil
few sprigs rosemary, oregano, sage
sea salt, to serve

HERB CRUSTED POTATOES

This is a yummy alternative to traditional fried french fries. Recipe from Light and Tasty Magazine and one of my favorite ways to have potatoes. Don't be afraid of the herbs - they will not be overpowering in the finished product. If you do not like a strong pepper flavor definitely go to the lower amount suggested. Quick, easy, tasty, healthy.

Provided by JackieGK

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7



Herb Crusted Potatoes image

Steps:

  • Cut potatoes into wedges. Add to mixing bowl.
  • Toss potatoes with olive oil. Add each seasoning one at a time, tossing between each seasoning to evenly coat.
  • Arrange on a single layer on baking sheet which is lined with quick release foil or spraying with nonstick cooking spray. I actually put a cooling rack on top of my baking sheet for all around crisping. I find this gives a good result.
  • Bake at 425 for 40-45 until crisp tender (will depend on what size you cut the potatoes) and browned. Still once if not elevated on rack while cooking. I like them on the very crispy side and while they look overbrowned are very delicious!
  • Serving size is approximately one cup.

Nutrition Facts : Calories 180.6, Fat 3.6, SaturatedFat 0.5, Sodium 298, Carbohydrate 34.8, Fiber 3.4, Sugar 1.5, Protein 3.3

1 1/2 lbs yukon gold potatoes
1 tablespoon olive oil
1 tablespoon minced fresh rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/4-1/2 teaspoon black pepper

EASILY THE BEST GARLIC HERB ROASTED POTATOES RECIPE BY TASTY

Here's what you need: russet potatoes, baking soda, salt, olive oil, garlic, fresh rosemary, black pepper, salt, pepper, fresh parsley leaf

Provided by Merle O'Neal

Categories     Breakfast

Yield 5 servings

Number Of Ingredients 10



Easily The Best Garlic Herb Roasted Potatoes Recipe by Tasty image

Steps:

  • Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir.
  • Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.
  • Combine olive oil, rosemary (or thyme), garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.
  • Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.
  • Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.
  • Preheat oven to 425°F (220°C).
  • Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
  • Transfer to oven and roast, without moving, for 30-35 minutes.
  • Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
  • Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 716 calories, Carbohydrate 143 grams, Fat 11 grams, Fiber 12 grams, Protein 13 grams, Sugar 6 grams

13 russet potatoes, cut into 1-inch (2 1/2 cm) pieces
1 teaspoon baking soda
1 teaspoon salt
¼ cup olive oil
2 tablespoons garlic, minced
2 tablespoons fresh rosemary, or fresh thyme, finely chopped
1 teaspoon black pepper
salt, to taste
pepper, to taste
1 small handful fresh parsley leaf, minced to garnish

EXTRA-CRISPY PARMESAN-CRUSTED ROASTED POTATOES

These potatoes combine the fluffy interior and crispy exterior of the best roasted potatoes with the crunchy cheese crust of Detroit-style pizza. The initial boil with aromatics adds herbal flavor to the potatoes, without the potential of burned herbs in the final roast, while baking soda in the water helps soften the surface of the potato, releasing starch. This starch combines with Parmesan and melted butter to form a flavorful slurry that crisps up and coats each potato chunk in a cheesy shell.

Provided by J. Kenji López-Alt

Categories     dinner, vegetables

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10



Extra-Crispy Parmesan-Crusted Roasted Potatoes image

Steps:

  • Adjust oven rack to center position and heat to 425 degrees, or 400 degrees if using convection. (Convection is recommended, if available.) Combine potato chunks, 2 quarts water, baking soda and salt in a large saucepan.
  • Cut a 10-by-10-inch square out of cheesecloth and place bay leaves, peppercorns, garlic cloves and herb sprigs in the center. Gather up the corners of the cloth into a pouch, and tie off with butcher's twine. Add bundle to the pot with potatoes, and set over high heat. Bring to a boil, and cook until you can poke a knife into a larger chunk of potato without any resistance, about 10 minutes after the water comes to a boil.
  • Drain potatoes in a colander and discard aromatic bundle. Line a 13-by-18-inch rimmed aluminum baking sheet with parchment paper.
  • Transfer potatoes to a large bowl. Add melted butter and Parmesan. Season lightly with salt and pepper. Toss and fold with a rubber spatula until Parmesan, butter and starch form a slurry over the surface of the potatoes, about 30 seconds. Transfer potatoes to the prepared baking sheet and spread out so they are mostly separated from one another. (At this point, they can be allowed to cool, then transferred to a sealed container and stored in the refrigerator until ready to roast.)
  • Transfer baking sheet to oven and roast potatoes until pale golden brown and sizzling on the bottom, about 20 minutes. Flip potatoes using a thin metal spatula and continue roasting until crisp and blond-gold on most sides, about 15 to 20 minutes longer. (Check frequently toward the end, and don't allow the potatoes to cook beyond a deep gold, or they will turn bitter.)
  • Remove potatoes from oven and allow to cool for 5 minutes on the pan before transferring to a serving platter.

3 pounds russet potatoes, peeled and cut into 1 1/2- to 2-inch chunks
1/2 teaspoon baking soda
2 tablespoons kosher salt, or 1 tablespoon table salt
4 dried bay leaves, preferably Turkish
1 tablespoon whole black peppercorns
6 whole garlic cloves, peeled and lightly crushed
3 to 4 thyme or rosemary sprigs, or a mix
3 tablespoons unsalted butter, melted
2 ounces finely grated Parmesan (about 1 cup)
Kosher salt and freshly ground black pepper

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