Oven Roasted Baked Potatoes Recipes

Steps:

• Heat oven to 375 degrees.
• Place potatoes in a 13 x 9-inch baking dish.
• In small bowl, combine remaining ingredients.
• Pour mixture over potatoes and toss well.
• Bake for 55 to 60 minutes or until crisp, lightly browned and tender.
• Stir twice during baking.

Steps:

• Place potatoes in a shallow 2 quart baking pan.
• Pour butter over and toss until well coated.
• Sprinkle with paprika, salt, and pepper.
• Bake, uncovered, at 350 degrees for 45 -60 minutes or until potatoes are tender.

Steps:

• Preheat oven to 400 degrees.
• Chop potatoes into 1 and 1/2 inch cubes.
• In a plastic bowl toss spuds with oil.
• Cover with spike and pepper and toss well.
• Place in Cast Iron Skillet and place in center of oven.
• Cook for 1 hour or until golden and tender when poked with a fork.

Steps:

• Heat the oven to 375 degrees F.
• Cut the Peruvian potatoes in half or in quarters, about the same size as the small new potatoes. Do the same for the red bliss potatoes. Place all potatoes, garlic cloves, shallot quarters and rosemary sprigs on a baking sheet. Season well with salt and pepper and drizzle oil on top. Toss all to combine and coat in oil.
• Place the potatoes in the oven and roast for about 30 to 40 minutes, shaking the baking sheet occasionally, until the potatoes are nicely browned and fork tender and the garlic cloves and shallots are caramelized.
• Remove rosemary sprigs 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, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve.

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:

• When roasting a joint such as a leg of lamb, place the meat directly on the oven rack in a preheated 425 degree oven. Place a wide roasting pan on the rack beneath the joint to catch all the fat and drippings.
• Peel the potatoes and place them, whole, in a large saucepan. Cover with cold water and bring to a boil. Simmer for about 5 minutes, then drain. Shake the potatoes roughly in the colander to bruise their sides.
• After the roast has been in the oven at least 20 minutes so that fat and drippings have started to collect in the pan, dump the parboiled potatoes into the drippings. Strip the leaves off one or two sprigs of fresh rosemary and toss them over the potatoes along with a sprinkle of salt and pepper. Shake the pan well to coat the potatoes in fat and drippings. Continue to cook, occasionally turning the lamb and shaking the potatoes, for at least another hour and up to about 90 minutes, until the roast is cooked and the potatoes are crisply golden-brown outside and tender inside.

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.

Steps:

• Preheat the oven to 425 degrees F. Place 2 stacked rimmed baking sheets in the oven and let them heat with the oven (stacking them helps the pans hold the heat).
• Toss the potatoes with the oil and 1 teaspoon garlic salt in a bowl. Remove the heated pans from the oven and arrange the potatoes in an even layer, cut-side down, in the top pan. Return the pans to the oven and bake for 15 minutes, then flip the potatoes and bake until both sides are toasted and brown, another 15 minutes.
• Meanwhile, add the mayo, chives, dill, parsley and remaining 1/2 teaspoon garlic salt to a food processor and pulse until chunky.
• Smear the aioli on the bottom of a serving platter. Pile the potatoes on top of the aioli. Drizzle with more olive oil and season with salt and pepper.

Steps:

• Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
• Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam. Add toppings if using.

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 the oven to 325 degrees F (165 degrees C). Grease a large baking pan.
• Place potatoes into a large bowl.
• Whisk oil, onion powder, garlic salt, pepper, and paprika together in a small bowl. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed.
• Bake in the preheated oven for 45 minutes. Stir. Continue to bake until potatoes are crispy brown and tender, 10 to 20 minutes.

Steps:

• Set oven to 400 degrees (preferably convection bake).
• Line a cookie sheet or baking pan with foil that has been well sprayed with cooking spray.
• Dry the potatoes pieces well with a paper towel to remove any excess moisture.
• In a large bowl, combine the Italian salad dressing, olive oil and the minced garlic, mix well.
• Toss the potatoes in the mixture to coat well.
• Transfer the potatoes onto a greased cookie sheet.
• Season with salt and pepper and the grated Parmesan cheese.
• Bake in oven for 30-35 minutes.
• Turning occasionally to brown evenly and to prevent sticking.
• Test with fork, as potatoes might be done before 30 minutes (cooking time will vary depending on the size of your potatoes).
• Remove from oven.
• Season with additional Parmesan cheese 3-5 minutes before serving.
• Delicious!

Steps:

• Preheat oven to 400 degrees F. Mix dill weed, garlic powder, salt and pepper in small bowl. Set aside.
• Toss potatoes with oil in large bowl. Sprinkle seasoning mixture over potatoes; toss to coat.
• Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.
• Bake 40 minutes or until potatoes are tender and golden brown.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
• Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

Steps:

• These golden, melt-in-your mouth potatoes go perfectly with roast beef.
• They make a homey side dish that's also convenient -- ' - Linda Gaido.
• Peel potatoes and cut into large chunks; place in a shallow 2 quart baking.
• pan. Pour butter over and toss until well coated. Sprinkle with paprika,.
• salt and pepper. Bake, uncovered, at 350°F for 45-60 minutes or until.
• potatoes are tender.

Steps:

• Peel and quarter potatoes.
• (If using reds that are blemish free, skins can be left on).
• Place in microwavable bowl, with water.
• Cover.
• Microwave on high for 6 minutes.
• Stir.
• Microwave 5 more minutes.
• (Potatoes may still be a little hard, that is okay) Drain.
• Place in 8 x 8 oven baking dish.
• Pour margarine over potatoes.
• Place directly under broiler.
• Broil until tops start to brown slightly all over.
• (Approx. 6 minutes) Turn potatoes and broil until lightly golden on other side.
• Remove and serve with salt and pepper.

Steps:

• Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!
• Put all the ingredients into a baking pan large enough to hold them.
• Season generously with sea salt and black pepper.
• Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
• The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
• Bake for 40 minutes.
• When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
• Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
• This will take about another 40 minutes.
• Do not be afraid of overcooking the potatoes- they will be delicious.
• Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.