Oven Browned Potatoes Recipes

Steps:

• Preheat oven to 425 degrees. In a large pot of salted boiling water, cook potatoes until just tender, 10 to 12 minutes. Drain. Let potatoes dry 10 minutes, then spread in an even layer on a rimmed baking sheet.
• Drizzle potatoes with oil, and dot with butter. Taste a potato for seasoning. Add more salt if necessary, and season with pepper.
• Roast potatoes until beginning to turn golden, 30 to 35 minutes. Distribute onion evenly over potatoes. Reduce heat to 400 degrees, and roast until potatoes are golden and onions are tender, 25 to 30 minutes. Garnish with rosemary.

Steps:

• Place potatoes in shallow baking pan.
• Drizzle margarine over.
• Season with salt and pepper.
• Bake at 350* for about 1 hour or until tender.
• Baste occasionally with the margarine.
• Sprinkle with paprika and serve.

Steps:

• Preheat the oven to 450 degrees F.
• Leaving peel on, cut the potatoes into 6 lengthwise to make long wedges, about 3/4-inch to 1-inch wide. Combine the potatoes, oil, salt and cayenne on the baking sheet and toss to combine. (1 less bowl to wash) Arrange the potatoes on a baking sheet in a single layer, so a cut side is in contact with the pan, but evenly spaced so the potatoes aren't touching each other. Bake until golden brown and cooked through, about 30 minutes. Slip a spatula under the potatoes to turn them over and cook for 5 minutes more.
• Transfer potatoes to a serving dish and serve immediately.

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Steps:

• Preheat oven to 450°F.
• Cut potatoes into 1/4-inch-thick slices and in a saucepan of boiling salted water cook 5 minutes, or until just cooked through. Drain potatoes well in a sieve and transfer to a 6-cup gratin dish (1 1/2-quart) or other shallow baking dish, 11 by 8 by 1 1/2 inches. Toss potatoes immediately with remaining ingredients and pepper and salt to taste and bake in upper third of oven 20 minutes, or until potatoes are pale golden.

Steps:

• Preheat oven to 350°F with rack in upper third. Butter a 3-to 4-quart shallow baking dish.
• Peel potatoes and thinly slice (about 1/16 inch thick) with slicer. Toss with butter, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Transfer to dish and cover tightly with foil.
• Bake 20 minutes. Remove foil and increase oven temperature to 450°F, then continue to bake until top is browned and crisp, about 25 minutes more.

Steps:

• In a glass baking dish place butter,Kitchen Bouquet,salt,paprika and thyme.
• Microwave 1 minute;stir well.
• Roll potatoes in mixture until well coated.
• Cover with wax paper.
• Cook 10 minutes; roll potatoes in butter.
• Cook uncovered another 5- 10 minutes until potatoes are tender.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Rinse and dry potatoes with a paper towel and transfer to a large bowl. Add olive oil, seasoned salt, salt, and black pepper; mix well. Spread potatoes on a baking sheet.
• Bake in preheated oven for 30 minutes, turning potatoes occasionally. Continue baking until potatoes are tender and golden brown, about 30 minutes more.

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
• Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.