Roasted Fingerling Potatoes With Seasoned Salt Recipes

Steps:

• Preheat oven to 400 degrees. Heat a large ovenproof gratin dish or skillet in the oven 15 minutes. Combine salt, pepper, thyme, and rosemary in a small bowl.
• Toss potatoes in a medium bowl with the olive oil. Sprinkle generously with seasoned-salt mixture, and arrange potatoes in a single layer in preheated pan. Roast until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes. Remove from oven, and serve hot with additional seasoned salt on the side.

Steps:

• Preheat oven to 400°F.
• Heat a large ovenproof gratin dish or skillet in the oven for 15 minutes. Combine salt, pepper, thyme and rosemary in a small bowl.
• Toss potatoes in a medium bowl with the olive oil. Sprinkle generously with seasoned-salt mixture, and arrange potatoes in a single layer in preheated pan.
• Roast until they are golden on the outside and tender when pierced with a sharp knife 25-30 minutes.
• Remove from oven, and serve hot with additional seasoned salt on the side.

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 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:

• 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:

• 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.

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 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:

• 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:

• Put the potatoes, water, and Kosher salt into a pot and simmer uncovered for 10 minutes. With a wooden skewer, test to see if they are tender. Pour off most of the water, reserving as much salt as possible.
• Lower the heat and keep a watchful eye on the potatoes. The goal is to let the water evaporate so the potatoes are coated in salt. Be careful not to burn the salt or the potatoes. Cook another 3 to 4 minutes, then remove the potatoes and let cool.
• Use a kitchen towel to wipe the excess salt off each potato, leaving only a light dusting of salt on each. Clean the potatoes one by one so the skins don't break.
• To make the dipping sauce, start by putting the garlic cloves on a skewer. Char them on an open flame. Brush off the blackened skins and roughly chop. Place the parsley and cilantro leaves, the roasted garlic, black pepper, and olive oil into a mini-blender and puree to a smooth consistency.
• Pour the sauce into a small bowl. Serve the potatoes and sauce at room temperature.

Steps:

• Preheat oven to 425 degrees.
• Rinse potatoes until skins are clean, then dry them.
• Toss with olive oil and salt and pepper.
• Place in roasting pan and roast, uncovered, until a fork goes easily into one of the largest potatoes.