Roasted Thousand Island Potatoes Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a large sheet pan with cooking spray.
• Spread potatoes out on the pan. Spread dressing over the top; coat all the potatoes with the dressing.
• Bake in the preheated oven for 15 minutes. Flip potatoes and bake until brown and crisp, 10 minutes more.

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 375°F Line a jelly roll pan with heavy duty foil. Spray heavily with non-stick spray.
• Combine everything except the potatoes and garlic.
• Beat mixture thoroughly. When well combined, add potatoes and garlic.
• Pour out onto prepared jelly roll pan in single layer.
• Roast for 45 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Place the shrimp on a sheet pan and sprinkle with the salt and pepper. Pour the olive oil and juice over the shrimp, and roast in the oven for 5 to 6 minutes.
• For the dressing, place the mayonnaise, ketchup, capers, gherkins, sweet pickles, lemon juice, salt and pepper in a bowl, and stir until blended. Serve with the roasted shrimp.

Steps:

• In a saucepan combine the potatoes, unpeeled, with enough cold water to cover them by 1 inch, bring the water to a boil, and simmer the potatoes for 15 to 20 minutes, or until they are just tender. In a small bowl whisk together the oil, the vinegar, the garlic, the cumin, the paprika, and the red pepper flakes until the dressing is combined well. Drain the potatoes, pat them dry, and in a bowl toss them with the dressing, the scallions, the parsley, and salt and pepper to taste.

Steps:

• Mix the potatoes, eggs, onion, clery and pickles in a large bowl.
• In a separate bowl, whisk together the remaining ingredients.
• Add the dressing mixture in small amounts to the potato mixture and stir gently.
• Keep adding dressing mixture in small amounts to taste - you may not use the entire batch. Leftovers make great deviled eggs!
• This is best when prepared the day before and allowed to refrigerate overnight.

Steps:

• In a small bowl, whisk together the mayonnaise and evaporated milk until smooth. Mix in ketchup, Worcestershire sauce and garlic powder, and whisk until well blended. Chop dill pickle and gently stir it into the mixture. Refrigerate or serve immediately.