ROASTED POTATOES WITH BACON, CHEESE, AND PARSLEY
These potatoes are hard to resist with their crispy roasted outsides and creamy delicious insides. I learned to shake the boiled potatoes before baking from an English caterer. Try it! It makes a difference.
Provided by Vicki
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h47m
Yield 8
Number Of Ingredients 8
Steps:
- Place an oven rack in the bottom third of the oven and preheat oven to 450 degrees F (230 degrees C).
- Place potatoes in a large pot and cover with cold water and salt. Bring to a boil; reduce heat to medium and simmer until potatoes are just tender when pierced with a fork, about 12 minutes. Drain.
- Return potatoes to the pot; cover with a lid and shake pot vigorously, about 1 minute. Uncover and cool potatoes until easily handled, about 10 minutes. Peel potatoes and cut them crosswise into chunks.
- Place bacon in a skillet and cook over medium-high heat, turning occasionally, until most of the fat has melted and bacon is tender, 5 to 7 minutes. Drain bacon slices on paper towels, reserving bacon fat in the skillet.
- Brush the bottom of a shallow 10x15-inch baking pan with half of the bacon fat and olive oil. Sprinkle salt and pepper over potatoes and arrange in the baking pan.
- Roast potatoes in the preheated oven until golden brown on the bottom, about 30 minutes. Remove potatoes from oven and reduce oven temperature to 375 degrees F (190 degrees C).
- Turn potatoes over in baking pan. Top with bacon pieces, Parmigiano-Reggiano cheese, and garlic. Drizzle remaining bacon fat on top.
- Return to the preheated oven and continue roasting until Parmigiano-Reggiano cheese is melted, about 15 minutes. Sprinkle with parsley and serve.
Nutrition Facts : Calories 221.5 calories, Carbohydrate 30.4 g, Cholesterol 12 mg, Fat 7.8 g, Fiber 3.8 g, Protein 8 g, SaturatedFat 2.3 g, Sodium 1138.2 mg, Sugar 1.4 g
ROASTED BABY POTATOES WITH ROSEMARY
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F.
- Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.
- Place potatoes on center rack of oven and roast 20 minutes, until just tender.
HEALTHIER OVEN ROASTED POTATOES
This roasted potato side dish, made with less olive oil and more fresh herbs than the original recipe, is a healthy hit with everyone.
Provided by MakeItHealthy
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees F (245 degrees C).
- Combine oil, garlic, basil, rosemary, parsley, red pepper flakes, and salt in a large bowl. Toss in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
- Roast in preheated oven, turning occasionally, until potatoes are brown on all sides, 20 to 30 minutes.
Nutrition Facts : Calories 319.3 calories, Carbohydrate 65.5 g, Fat 3.8 g, Fiber 8.4 g, Protein 7.7 g, SaturatedFat 0.6 g, Sodium 314 mg, Sugar 2.9 g
"SPECIAL" ROASTED POTATOES
The secret to these deliciously crusty potatoes is the pre-oven boiling in a salted and seasoned liquid. The potatoes not only absorb flavor and salt, but more importantly the surface of the potato cooks, which is what forms the great crunchy texture in the oven.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Yield 6
Number Of Ingredients 8
Steps:
- Place potatoes in a large pot with water. Bruise the rosemary with the dull side of a knife blade and place in the pot. Add garlic, bay leaves, and salt. Bring to a boil; simmer for 5 minutes. Drain; let potatoes air dry.
- Preheat oven to 375 degrees F (190 degrees C).
- When potatoes are thoroughly dry, transfer them back to the pot. Drizzle with olive oil, cayenne pepper, and a pinch of salt. Stir to coat. Transfer potatoes to a rimmed sheet pan. Bake until potatoes are golden brown and crusty, and the flesh is creamy and soft, about 35 to 45 minutes, depending on the size of the potatoes.
Nutrition Facts : Calories 162.3 calories, Carbohydrate 27.8 g, Fat 4.7 g, Fiber 2.5 g, Protein 3.2 g, SaturatedFat 0.7 g, Sodium 2401.7 mg
AMAZING OVEN ROASTED POTATOES
With these potatoes, you wont miss the loads of oil in regular fried potatoes. Golden on the outside, tender on the inside.
Provided by Shannon Skeeters Fecho
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h10m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 205.5 calories, Carbohydrate 37.6 g, Fat 4.7 g, Fiber 4.8 g, Protein 4.4 g, SaturatedFat 0.7 g, Sodium 553.5 mg, Sugar 1.7 g
OVEN ROASTED PARMESAN POTATOES
I have tried a lot of good roasted potato recipes, but I keep coming back to this one. I've never found one I like better! These are crispy on the outside, and soft and creamy on the inside.
Provided by bellepepper
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
- Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
- Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan.
- Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 24.9 g, Cholesterol 5.7 mg, Fat 5.8 g, Fiber 2.7 g, Protein 3.9 g, SaturatedFat 2.1 g, Sodium 233.6 mg, Sugar 1.6 g
ROASTED BABY POTATOES WITH CREME FRAICHE, BACON, AND CHIVES
Make and share this Roasted Baby Potatoes With Creme Fraiche, Bacon, and Chives recipe from Food.com.
Provided by Queen Dana
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F Toss potatoes, olive oil, and rosemary in large bowl to coat. Sprinkle with salt and pepper; toss again.
- Coat large rimmed baking sheet with nonstick spray. Transfer potatoes, cut side down, to prepared sheet. Roast until brown on bottom, about 15 minutes. Using metal spatula, turn potatoes over and roast until tender, 5 to 10 minutes longer. DO AHEAD Can be made 4 hours ahead. Let stand on sheet at room temperature. Rewarm in 400°F oven 5 minutes before continuing.
- Cook bacon in medium skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain.
- Place potatoes, cut side up, on platter (slice off rounded end to make flat, if necessary). Top each with dollop of crème fraîche, then bacon and chopped chives. Serve warm or at room temperature.
TWICE COOKED BABY POTATOES
Beautifully soft on the inside and crispy on the outside, these little potatoes are a treat! Using a garlic or herb-infused olive oil would really take them over the top, or try tossing in a bit of fresh herbs at the end. Delicious!
Provided by Cookin-jo
Categories Potato
Time 25m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Wash potatoes.
- Boil potatoes about 15 minutes or until just tender, and drain.
- Coat with olive oil and let cool until cool enough to handle.
- Preheat oven to 400 degrees.
- Place potatoes on a large rimmed baking sheet.
- Using the flat bottom of a small saucepan gently press down on each potato until it flattens slightly and the skin splits
- Sprinkle with salt and pepper. I prefer kosher salt.
- Bake for 20 - 30 minutes until the potatoes are browned to your taste.
ROASTED BABY POTATOES WITH HERBS
I got this recipe off the Food Network from Giada De Laurentis. Excellent accompaniment to any meat dish, and so simple!
Provided by Lazarus
Categories Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Put the potatoes into a large bowl.
- In a small bowl, whisk the herbs, garlic, and oil together until blended.
- Pour over the potatoes. Sprinkle generously with salt and pepper, then toss to coat.
- Transfer the potatoes to a large heavy baking dish, spacing them evenly apart.
- Roast the potatoes until they are tender and golden, turning them occasionally with tongs for approx 1 hour.
- Transfer the roasted potatoes to a platter
- Optional: Drizzle with additional extra-virgin olive oil and herbes de Provence. Serve warm or hot.
Nutrition Facts : Calories 210.1, Fat 13.6, SaturatedFat 1.9, Sodium 7.5, Carbohydrate 20.6, Fiber 2.5, Sugar 0.9, Protein 2.4
BABY POTATOES WITH CHIVES
I bought the potatoes one day and wasn't sure what to do with them. This turned out much better than I was expecting.
Provided by RachelB-KY
Categories Low Protein
Time 20m
Yield 5 serving(s)
Number Of Ingredients 3
Steps:
- Using vegetable peeler, remove strip of peel in thin band around center of each potato.
- Place potatoes in large saucepan; cover with cold water.
- Sprinkle generously with salt and bring to boil.
- Reduce heat to medium and cook just until potatoes are tender, about 12 minutes. Drain well.
- Return potatoes to saucepan. Add butter to pan; stir over medium heat until butter melts and coats potatoes.
- Sprinkle with chives, salt, and pepper.
- Transfer potatoes to bowl and serve.
Nutrition Facts : Calories 209, Fat 9.4, SaturatedFat 5.9, Cholesterol 24.4, Sodium 76.3, Carbohydrate 28.6, Fiber 4.4, Sugar 2.1, Protein 3.2
ROASTED BABY POTATOES WITH CAPERS AND ROSEMARY
This recipe is absolutely delicious and surprisingly easy. I like it with baby Yukon potatoes as they develop a crisp exterior and a soft, creamy interior. The dish also looks very attractive, especially if you use a variety of baby potatoes. The recipe was printed in Bon Appétit (April 2006) where they recommend it as part of a Passover menu. I believe it was originally printed in "The Essential Book of Jewish Festival Cooking", by Phyllis Glazer & Miriyam Glazer.
Provided by blucoat
Categories Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F Arrange potatoes in single layer on large rimmed baking sheet. Drizzle with oil; sprinkle with rosemary pieces, garlic, and salt; toss to coat. Roast until potatoes are tender, stirring every 15 minutes, about 45 minutes total.
- Mix in capers. Roast until flavors blend, about 5 minutes longer.
- Season with pepper. Transfer to bowl. Garnish with rosemary sprigs.
Nutrition Facts : Calories 181.6, Fat 7, SaturatedFat 1, Sodium 433.2, Carbohydrate 27.4, Fiber 4.2, Sugar 2, Protein 3
MONTREAL STEAK SEASONED ROASTED BABY POTATOES
A simple little nothing recipe, that results in big flavor. I use white onion with red potatoes, or red onion with white potatoes.
Provided by Minxkat1
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Wash and slice baby potatoes into 1 inch thick slices.
- Put in roasting pan along with thinly sliced onion.
- Sprinkle with the Montreal Steak seasoning.
- Pour oil over top, toss to coat well.
- Bake in 400°F oven for approximately 30 minutes, turning once.
- Potatoes are done when they are golden brown, with soft centres.
Nutrition Facts : Calories 284, Fat 13.7, SaturatedFat 1.9, Sodium 14.3, Carbohydrate 37, Fiber 5.6, Sugar 3.2, Protein 3.9
BABY NEW POTATOES WITH CREAMY PARMESAN SAUCE
Baby potatoes are boiled, drained and then covered with a creamy cheese sauce. All is done on the stovetop and ready in about 20 minutes. Simple and yummo!
Provided by Marie
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cover potatoes with water, bring to a boil, lower heat, cover and simmer until tender, about 8 minutes.
- Drain and cover to keep warm.
- In saucepan over medium high heat, melt butter, whisk in flour, then milk, stirring constantly until thick.
- Season sauce with salt, black pepper and nutmeg.
- Stir in cheese.
- Pour sauce over potatoes and stir to coat.
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