Latin Roasted Fingerling Potatoes Recipes

Steps:

• Preheat oven to 500 degrees F and place a baking sheet inside to heat.
• Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.

Steps:

• Heat oven to 500 degrees F.
• Spread potatoes out on a cookie sheet. Scatter garlic over potatoes. Coat lightly with extra-virgin olive oil and season potatoes with salt and pepper. Roast until tender, about 20 minutes.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined.
• Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move skillet to the preheated oven.
• Roast in the preheated oven for 15 to 20 minutes or until soft, tossing potatoes halfway through. Remove from oven and top with parsley.

Steps:

• Preheat oven to 425°F.
• In a mixing bowl, combine olive oil, chili powder, garlic, salt, and pepper. Add fingerlings and onion; toss to coat evenly.
• Transfer mixture to a foil lined baking sheet and bake 20-25 minutes. Add tomatoes and bake an additional 5-10 minutes or until fingerlings are tender.
• Transfer mixture to a large bowl and add cilantro and lime juice; toss lightly.
• Serve with lime wedges, if desired.

Steps:

• For the potatoes: Preheat the oven to 450 degrees F.
• In a medium bowl, toss together the potatoes, salt, cayenne and olive oil. Place the potatoes cut-side down on a non-stick baking sheet and bake for 20 minutes, or until the potatoes are golden brown and cooked through.
• For the aioli: While the potatoes are roasting, whisk together the mayonnaise, lemon juice, lemon zest, mustard and salt in a small bowl. Fold in the chopped parsley and set aside until ready to serve.
• Serve the potatoes warm alongside the bowl of lemon-parsley aioli, for dipping.

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, toss the potatoes with the garlic, rosemary and oil. Season, to taste, with salt and pepper. Spread the potatoes out in an even layer on a baking sheet. Roast until golden and cooked through, turning occasionally, about 35 to 40 minutes. Transfer to a serving bowl and serve.

Steps:

• Preheat the oven to 350 degrees F.
• In a casserole dish, mix together the potatoes, oil, garlic, parsley, salt, and pepper. Roast for 20 minutes or until the potatoes are tender.

Steps:

• Wash potatoes.
• place potatoes in shallow roasting pan.
• Rub potatoes with oil and seasonings.
• Pour broth over potatoes and bake at 380 til crispy skins and tender inside stirring every 20 minutes.

Steps:

• preheat oven to roast at 450°F.
• in a casserole dish add potatoes, olive oil, fresh thyme, salt, pepper, and the leaves of 1 sprig of rosemary, crushed.
• roast for 20 minutes, turn and roast 20 minutes more.
• garnish with rosemary sprig.

Steps:

• Preheat oven to 350 degrees F.
• In a casserole dish, mix together potatoes, oil, parsley, garlic ,salt, pepper. Roast for 20 minutes or until the potatoes are tender.

Steps:

• Cut the potatoes into 1/2 to 1 inch sections.
• Place in a large bowl along with onion, garlic and dill.
• Drizzle with the olive oil; salt and pepper to taste.
• Mix to thoroughly combine then place on a large sheet of aluminium foil folding foil over on top and sides to seal.
• Place sealed packet over medium heat on gas grill and cook 20 to 25 minutes turning half way through.