Roast Fingerling Potatoes Mushrooms With Stilton Recipes

Steps:

• Preheat the oven to 350 degrees F. Toss the potatoes, mushrooms, olive oil, thyme and rosemary in a large bowl. Season with some salt and pepper and toss again.
• Spread the vegetables on a large baking sheet and dot with the butter. Roast until golden brown and fork tender, about 20 minutes. Remove the thyme sprigs and serve hot.

Steps:

• Preheat oven to 400 F (200 C).
• Cut any very long potatoes in half crosswise or thick ones in half lengthwise. Combine potatoes, mushrooms, oil, rosemary, salt and pepper to taste in a bowl and toss to coat with oil.
• Sread into a shallow 8 cup (2-L) baking dish.
• Cover with foil and roast for 20 minutes until liquid is released from mushrooms. Uncover and stir. Roast, stirring occasionally, for about 40 minutes longer or until potatoes are tender and both potatoes and mushrooms are browned.
• Transfer to a warmed serving dish. Crumble Stilton overtop and let stand for 1 minute until melted. Serve immediately.

Steps:

• Pre heat oven to 400 F. Cut very long potatoes crosswise or thick ones in half lengthwise. Combine all ingredients except cheese in a bowl and coat with oil. Spread into a shallow 8-cup (2-L) bake dish. Cover with foil and roast for 35 minutes until liquid is released from mushrooms. Uncover and stir. Roast another 25 min or until potatoes are tender and mushrooms and potatoes are browned. Transfer to a warm serving dish, if desired. Crumble Stilton cheese overtop and let stand for 1 min until melted. Serve immediately.

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:

• Place the potatoes in a large pot of salted water and bring to a boil over high heat. Boil for 5-7 minutes, then drain in a colander.
• Preheat the oven to 400˚F (200˚C).
• Thoroughly dry the par-boiled potatoes with a paper towel.
• On a cutting board, quarter the potatoes.
• Place the potatoes in a large bowl, drizzle with olive oil, and season with salt, pepper, and rosemary, stirring until well-coated.
• Transfer the potatoes to a parchment-lined baking sheet and spread in an even layer.
• Roast for 35-45 minutes, until crispy.
• Enjoy!

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 degrees.
• Place potatoes in a bowl and drizzle with olive oil. Sprinkle with salt and pepper and rosemary leaves.
• Toss well to coat.
• Place on a baking sheet in the oven for 30 minutes.

Steps:

• Toss together potatoes with oil and 1 1/2 teaspoon garlic powder, salt, and pepper. Heat a skillet over medium high heat. Add potato mixture; cook, stirring occasionally, until potatoes are browned and cooked through, 15 to 20 minutes.
• Meanwhile, stir together melted butter, remaining 1 1/2 teaspoons garlic powder, thyme, and sage in a bowl until well combined. Pour over potatoes.