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
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
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
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
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
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
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
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.
More about "herb crusted potatoes recipes"
PARMESAN HERB CRUSTED POTATOES RECIPE | CO+OP
From grocery.coop
PARMESAN & HERB CRUSTED POTATOES - EATINGWELL
From eatingwell.com
OVEN HERB ROASTED POTATOES - COOKING FOR MY SOUL
From cookingformysoul.com
CRISPY PARMESAN CRUSTED POTATOES | ORIGINAL VIRAL RECIPE - SALTY …
From saltysidedish.com
GRILLED PORK TENDERLOIN FOIL PACKET DINNER - MAEBELLS
From maebells.com
HERB ROASTED POTATOES WITH PARMESAN - AVERIE COOKS
From averiecooks.com
HERB CRUSTED PARISIENNE POTATOES | MAP THAT RECIPE
From mapthatrecipe.com
HERB-CRUSTED ROASTED POTATOES RECIPE - THE SPICE HOUSE
From thespicehouse.com
GARLIC HERB ROASTED POTATOES | DOWNSHIFTOLOGY
From downshiftology.com
EXTRA-CRISPY HERB-ROASTED NEW POTATOES RECIPE - SERIOUS EATS
From seriouseats.com
BEST ROASTED POTATOES RECIPE - HOW TO MAKE OVEN ROASTED POTATOES - DELISH
From delish.com
CRISPY HERBED HASSELBACK POTATOES - DISH 'N' THE KITCHEN
From dishnthekitchen.com
GUSTO TV - HERB CRUSTED TENDERLOIN
From gustotv.com
HERB-ROASTED POTATOES SIDE DISH | MEL'S KITCHEN CAFE
From melskitchencafe.com
HERB ROASTED POTATOES - CROWDED KITCHEN
From crowdedkitchen.com
CRISPY ROASTED PARMESAN POTATOES | RECIPETIN EATS
From recipetineats.com
TIKTOK PARMESAN-CRUSTED ROASTED POTATOES RECIPE
From allrecipes.com
HERB-CRUSTED RIB ROAST WITH WITH CRISPY SMASHED POTATOES RECIPE ...
From foodess.com
CRISPY ROASTED HERB POTATOES - DAMN DELICIOUS
From damndelicious.net
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #healthy #side-dishes #potatoes #vegetables #easy #beginner-cook #low-fat #vegetarian #dietary #low-cholesterol #low-saturated-fat #low-calorie #comfort-food #inexpensive #healthy-2 #low-in-something #taste-mood
You'll also love