Roastednewpotatoeswithshallots Recipes

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ROAST BEEF WITH NEW POTATOES AND SHALLOTS

This is a simple recipe for a trusted Sunday meal, with roasted potatoes and shallots.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h15m

Number Of Ingredients 5



Roast Beef with New Potatoes and Shallots image

Steps:

  • Preheat oven to 400 degrees. On a large rimmed baking sheet, toss potatoes and shallots with oil; season with salt and pepper.
  • Push vegetables to edges of baking sheet; place roast in the center. Turn roast to coat with oil on pan, and season generously with salt and pepper.
  • Roast, tossing potatoes and shallots occasionally, until an instant-read thermometer inserted in center of meat registers 130 degrees; for medium-rare, 40 to 50 minutes. Let beef rest 10 minutes, loosely covered with aluminum foil, before slicing and serving with potatoes and shallots.

Nutrition Facts : Calories 460 g, Fat 13 g, Protein 45 g, SaturatedFat 3 g

1 1/2 pounds small red new potatoes (10 to 12), well scrubbed, halved or quartered if large
1 pound shallots (8 to 10), peeled, ends trimmed, and halved lengthwise
2 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds eye-of-round beef roast, tied

ROASTED POTATOES WITH PARSLEY AND SCALLIONS

Champagne vinegar is sweeter and rounder than regular white wine vinegar which is why we chose it. This easy sauce is inspired by Italian Salsa Verde, a common accompaniment for potatoes. It has many less ingredients but still packs tons of flavor. Even though parsley is an herb, it's still a healthful green, and this is a great way of getting more healthy greens into your diet. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 0



Roasted Potatoes with Parsley and Scallions image

Steps:

  • Toss 1 1/2 pounds Yukon Gold potatoes (cut into 1-inch pieces) with 2 tablespoons olive oil, 1 teaspoon each ground coriander and kosher salt and a few grinds of pepper. Roast on a preheated baking sheet at 450 degrees F until browned and tender, 40 to 45 minutes. Combine 1/2 cup chopped parsley, 3 sliced scallions, 2 tablespoons each olive oil and champagne vinegar and salt and pepper to taste; spoon over the potatoes.

ROASTED NEW POTATOES WITH GARLIC

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield about 4 servings

Number Of Ingredients 6



Roasted New Potatoes with Garlic image

Steps:

  • Preheat oven to 375 degrees F.
  • Half the potatoes lengthwise and cut them into 1-inch-wide wedges. In a medium bowl, toss the potatoes with the butter and 1 teaspoon of salt. Spread the potatoes out on a roasting pan large enough to hold them in a single layer. (Arrange the potatoes cut-side down, to ensure crisply browned edges.)
  • Roast the potatoes until golden brown, about 45 minute. Add the garlic and stir to coat the potatoes evenly. Continue to roast until the potatoes and garlic are evenly browned, about 15 minutes more. (Take care that the garlic doesn't burn.) Remove from the oven and mix with the parsley. Season with salt and pepper to taste. Serve.

1 1/2 pounds medium red bliss or other waxy-style potatoes, skin-on and scrubbed
2 tablespoons unsalted butter, melted
1 teaspoon kosher salt, plus more
1 tablespoon finely minced garlic
1 tablespoon finely chopped flat-leaf parsley
Freshly ground black pepper

ROASTED POTATOES AND SHALLOTS

Provided by Ruth Cousineau

Categories     Potato     Side     Christmas     Thanksgiving     Dinner     Fall     Winter     Potluck     Shallot     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 3



Roasted Potatoes and Shallots image

Steps:

  • Preheat oven to 400°F with rack in lowest position.
  • Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly.
  • Roast, stirring occasionally, until shallots are golden, about 30 minutes.
  • Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots.
  • Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.

6 large shallots, peeled and halved lengthwise
3 tablespoons extra-virgin olive oil, divided
1 1/2 pounds medium Yukon Gold potatoes, peeled and quartered

ROASTED SMASHED POTATOES

The key to perfect smashed potatoes is completely chilling the parboiled potatoes before smashing, which gives you plenty of time to infuse some butter with garlic and herbs for drizzling over top. Roasted, the potatoes will end up crispy, buttery, and crusty on the outside, with a light, fluffy interior. It's like taking the best parts of home fries, mashed potatoes, French fries, and potato pancakes, and smashing them all together.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 9h30m

Yield 16

Number Of Ingredients 8



Roasted Smashed Potatoes image

Steps:

  • Place potatoes into a 5-quart stockpot and cover with 3 quarts of cold water. Add kosher salt and bring to a simmer over high heat. Reduce heat to medium-low and simmer gently until potatoes are just tender, 15 to 20 minutes. Remove from heat and drain well. Let potatoes cool just until they're safe to handle.
  • Transfer potatoes onto a sheet pan and continue cooling to room temperature. Make 4 or 5 shallow cuts down the sides of each potato, about every inch or so, to ensure the skin splits evenly when smashed. Refrigerate until completely chilled and ready to smash; 8 hours to overnight is best.
  • Combine butter, sliced garlic, rosemary, and thyme in a small pan over medium heat. Cook, stirring occasionally, until butter melts and begins to bubble, and garlic softens and starts to turn translucent, 3 to 5 minutes. Remove from heat.
  • Preheat the oven to 450 degrees F (232 degrees C). Line 2 metal baking sheets with silicone baking mats (such as Silpat®) and generously brush on some of the infused melted butter.
  • Remove potatoes from the fridge and gently smash each between two pieces of plastic using a flat, heavy object until 1/2- to 3/4-inch thick. Season generously with salt, pepper, and cayenne on both sides, being careful not to break potatoes up into small pieces. Transfer onto a sheet pan, being careful not to overlap potatoes. Very generously drizzle and brush most of the melted butter on top.
  • Bake potatoes in the preheated oven until well browned and crunchy around the edges, 35 to 45 minutes.
  • Meanwhile, place the pan with the remaining garlic and herb butter back over medium-low heat. Cook, stirring, until garlic starts to turn a very light golden brown, 3 to 4 minutes. Remove from heat and reserve.
  • Carefully transfer potatoes onto a serving platter and scatter over the golden brown slices of garlic. Crumble the toasted herbs on top if desired. Serve immediately.

Nutrition Facts : Calories 137.9 calories, Carbohydrate 19.9 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.6 g, Protein 2.6 g, SaturatedFat 3.7 g, Sodium 1915 mg

3 ½ pounds medium yellow potatoes, washed
⅓ cup kosher salt
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
½ cup unsalted butter
4 cloves garlic, thickly sliced
4 sprigs fresh rosemary, or to taste
4 sprigs fresh thyme, or to taste

LEMON-ROASTED NEW POTATOES

A new way with potatoes that goes especially well with a seafood-based main

Provided by Good Food team

Categories     Side dish

Time 37m

Number Of Ingredients 3



Lemon-roasted new potatoes image

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Tip the potatoes into a large pan of boiling water, wait for the water to boil again, then cook for 5 mins. Drain, tip back into the pan and shake well to rough up the edges a little. Tip onto a baking tray, toss with the lemon zest, oil and some flaky sea salt, then roast for 30 mins until golden and crisp.

Nutrition Facts : Calories 207 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.06 milligram of sodium

450g new potatoes
zest 1 lemon
1 tbsp olive oil

"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

2 pounds new yellow potatoes, halved
3 sprigs fresh rosemary
3 cloves garlic, whole, peeled, bruised
2 bay leaves
2 tablespoons salt
2 tablespoons olive oil
1 pinch cayenne pepper
1 pinch kosher salt

EASILY THE BEST GARLIC HERB ROASTED POTATOES RECIPE BY TASTY

Here's what you need: russet potatoes, baking soda, salt, olive oil, garlic, fresh rosemary, black pepper, salt, pepper, fresh parsley leaf

Provided by Merle O'Neal

Categories     Breakfast

Yield 5 servings

Number Of Ingredients 10



Easily The Best Garlic Herb Roasted Potatoes Recipe by Tasty image

Steps:

  • Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir.
  • Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.
  • Combine olive oil, rosemary (or thyme), garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.
  • Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.
  • Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.
  • Preheat oven to 425°F (220°C).
  • Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
  • Transfer to oven and roast, without moving, for 30-35 minutes.
  • Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
  • Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 716 calories, Carbohydrate 143 grams, Fat 11 grams, Fiber 12 grams, Protein 13 grams, Sugar 6 grams

13 russet potatoes, cut into 1-inch (2 1/2 cm) pieces
1 teaspoon baking soda
1 teaspoon salt
¼ cup olive oil
2 tablespoons garlic, minced
2 tablespoons fresh rosemary, or fresh thyme, finely chopped
1 teaspoon black pepper
salt, to taste
pepper, to taste
1 small handful fresh parsley leaf, minced to garnish

WHOLE ROASTED SHALLOTS AND POTATOES WITH ROSEMARY

I wanted to roast shallots the other day and found this recipe on the back of the package. I'm so glad I tried it, it smells wonderful too! We had it with roast chicken, but I'm sure it would go equally well with roast lamb or beef.

Provided by -Sylvie-

Categories     Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7



Whole Roasted Shallots and Potatoes With Rosemary image

Steps:

  • Preheat oven to 180°C/350°F/Gas 4.
  • In a large baking tray mix the olive oil and balsamic vinegar (you can leave the balsamic vinegar out if you don't have any or don't like it), add the whole twigs of rosemary.
  • Add the shallots and potatoes, stir so everything gets coated well.
  • Season to taste with salt and pepper.
  • Roast, uncovered, for approximately 1 hour or until the potatoes are tender. Depending on the size of the vegetables and your oven, they might take a little less or longer, according to some reviews it might be worth checking after about 45 minutes.
  • Stir once or twice while roasting.

Nutrition Facts : Calories 270.1, Fat 10.4, SaturatedFat 1.5, Sodium 38.6, Carbohydrate 41.2, Fiber 4.1, Sugar 3.1, Protein 4.8

11 ounces shallots, peeled
1 1/2 lbs baby potatoes, washed and cut in half
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
4 sprigs rosemary
salt, to taste
fresh ground black pepper, to taste

ROASTED NEW RED POTATOES

These are roasted potatoes at their best - plain and simple. Red potatoes are tossed with olive oil, and salt and pepper, and then roasted to perfection.

Provided by Ben S.

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Yield 8

Number Of Ingredients 3



Roasted New Red Potatoes image

Steps:

  • Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan.
  • Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 27.1 g, Fat 7 g, Fiber 2.9 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 301 mg, Sugar 1.7 g

3 pounds small red new potatoes, halved
¼ cup olive oil
1 teaspoon Salt and freshly ground black pepper

ROASTED POTATOES, ONIONS, AND CARROTS

Provided by Gina Marie Miraglia Eriquez

Categories     Potato     Side     Roast     Easter     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6



Roasted Potatoes, Onions, and Carrots image

Steps:

  • Preheat oven to 450°F with racks in upper and lower thirds. Oil 2 large rimmed baking sheets.
  • Toss potatoes, onions, carrots, and shallots with oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Divide vegetable mixture between baking sheets.
  • Roast vegetables, stirring occasionally and switching position of sheets halfway through, until vegetables are tender and golden, about 1 hour.

1 1/2 pounds small red potatoes, halved
3 large red onions, cut lengthwise into 1/2-inch wedges (keep root ends intact)
6 carrots, cut diagonally into 1-inch pieces
8 large shallots, halved lengthwise
6 tablespoons olive oil
Salt and freshly ground black pepper

SALT 'N' VINEGAR ROASTED POTATOES

Your favorite flavor of potato chip translates seamlessly in to a scene-stealing side dish that would pair well with steak, roasted chicken, and even fish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Number Of Ingredients 4



Salt 'n' Vinegar Roasted Potatoes image

Steps:

  • In a medium pot, bring potatoes to a boil over high in salted water. Reduce heat and cook at a rapid simmer until potatoes are tender when pierced with a knife, about 20 minutes; drain. Place a folded dish towel on a work surface and place a potato inside. Gently smash potato so that it is flattened but still in one piece (edges will split). Repeat with remaining potatoes.
  • Preheat oven to 450 degrees. Brush a rimmed baking sheet with 1 tablespoon oil. Place potatoes on sheet and brush tops with 1 tablespoon oil. Bake until crisp and golden, 35 minutes, flipping them halfway through. Remove from oven, toss with vinegar, and season with salt.

Nutrition Facts : Calories 203 g, Fat 7 g, Fiber 2 g, Protein 4 g

1 1/2 pounds small round or fingerling potatoes
Coarse salt
2 tablespoons extra-virgin olive oil
1/4 cup malt vinegar

HERB ROASTED NEW POTATOES

Pack your potatoes full of fresh summer herbs and enjoy outside in the sun

Provided by Mary Cadogan

Categories     Dinner, Side dish, Supper

Time 1h

Number Of Ingredients 4



Herb roasted new potatoes image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Rinse and dry the unpeeled new potatoes. Put 2-3 tbsp duck fat or olive oil in a roasting tin and put in oven for 10 mins to melt. Strip leaves from rosemary, oregano and sage and stir into tin with seasoning.
  • Add potatoes and toss well. Roast for 40-50 mins, shaking tin a couple of times, until potatoes are crisp and tender. Sprinkle with sea salt and serve.

Nutrition Facts : Calories 121 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.35 milligram of sodium

1½ kg unpeeled new potatoes
2-3 tbsp duck fat or olive oil
few sprigs rosemary, oregano, sage
sea salt, to serve

ROASTED NEW POTATOES WITH SHALLOTS

Make and share this Roasted New Potatoes With Shallots recipe from Food.com.

Provided by Parsley

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9



Roasted New Potatoes With Shallots image

Steps:

  • Preheat the oven to 450 degrees.
  • Combine the potatoes with the shallots in a large bowl.
  • Add all remaining ingredients; toss to coat evenly.
  • Pour the mixture into a shallow baking dish and roast for about 30 minutes, mixing about halfway through.

2 lbs baby new potatoes, scrubbed and cut in half
2 shallots, minced
1/8 cup olive oil
1 teaspoon Worcestershire sauce
1/2 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed rosemary
1/4 teaspoon thyme

ROASTED RED POTATOES WITH SHALLOTS AND FRESH HERBS

Yet another roasted potato recipe, I know! I love potatoes, so I am always looking for another way to prepare them. This one is a little different and tastes amazing. This recipe is easily doubled for a large group of people. It can also be prepared ahead of time, just cover and refrigerate, then reheat in a 400ºF oven for 6-9 min, stirring occasionally. **If using dried herbs, only use 1 tsp.

Provided by SkinnyMinnie

Categories     Potato

Time 1h10m

Yield 4-5 serving(s)

Number Of Ingredients 7



Roasted Red Potatoes With Shallots and Fresh Herbs image

Steps:

  • Preheat oven to 400ºF.
  • Oil a large baking sheet.
  • Whisk the olive oil, vinegar, shallots, thyme, rosemary, and fennel seeds together in a large bowl.
  • Add the potatoes.
  • Sprinkle generously with salt and pepper.
  • Toss to coat.
  • Using a slotted spoon, transfer the potatoes to the prepared sheet, spreading in a single layer.
  • Reserve oil mixture in the bowl.
  • Roast the potatoes until tender and golden, stirring occasionally, about 1 hour.
  • Return potatoes to reserved oil mixture in bowl and toss again. (Can be prepared 6 hours ahead; cover and refrigerate. Transfer to a baking sheet and rewarm in a 400ºF oven about 6-9 min, stirring occasionally).
  • Transfer to a bowl, garnish with some fresh herbs and serve.

Nutrition Facts : Calories 370.9, Fat 14.1, SaturatedFat 2, Sodium 21.9, Carbohydrate 55.5, Fiber 6.1, Sugar 3.4, Protein 6.7

1/4 cup olive oil
1/4 cup balsamic vinegar (white if you can find it)
1/8 cup shallot, chopped
2 1/2 teaspoons fresh thyme, chopped
2 1/2 teaspoons fresh rosemary, chopped
1 teaspoon fennel seed, chopped
3 lbs red potatoes, medium sized and each cut into 8 wedges

ROASTED SWEET POTATOES

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 7



Roasted Sweet Potatoes image

Steps:

  • Preheat oven to 425 degrees F. Coarsely grind coriander, fennel, oregano and red pepper flakes in an electric coffee or spice grinder or with a mortar and pestle. Stir together the spices and salt. Cut potatoes lengthwise into 1-inch wedges.
  • Toss the wedges with oil and spices in a large roasting pan and roast in middle of the oven for 20 minutes. Turn the wedges over with a spatula and roast until tender and slightly golden (15-20 minutes more).

1 tsp. coriander seeds
1/2-tsp. fennel seeds
1/2-tsp. dried oregano
1/2-tsp. dried hot red pepper flakes
1 tsp. kosher salt
2 lb. medium sweet potatoes
3 Tbs. vegetable oil

ROASTED NEW POTATOES

Provided by Tyler Florence

Categories     side-dish

Yield 4 servings

Number Of Ingredients 4



Roasted New Potatoes image

Steps:

  • In a large bowl, coat potatoes with oil; sprinkle with oregano, salt and pepper.
  • Spread out on a baking sheet and bake in a 375 degree preheated oven for 30 to 40 minutes until golden.

2 pounds red new potatoes
1/4 cup olive oil
1 tablespoon dried oregano
Salt and pepper, to taste

ROASTED NEW POTATOES AND ONIONS

Provided by Food Network

Categories     side-dish

Number Of Ingredients 5



Roasted New Potatoes and Onions image

Steps:

  • Toss potatoes and onions in olive oil, bread crumbs and salt and pepper. Place potatoes and onions around lamb in roasting pan.

15 small potatoes, each quartered
10 small onions, each quartered
1/4 cup olive oil
1/4 cup dried bread crumbs
Salt and pepper to taste

OVEN ROASTED SWEET POTATOES

My Granny made this for Easter dinner. We were all sitting at the table commenting on how delicious it was. She sat down took a bite and sighed, Ahhh, I'll never make this again. We all told her she was crazy and asked for the recipe.

Provided by CATICALIC

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 45m

Yield 4

Number Of Ingredients 6



Oven Roasted Sweet Potatoes image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Mix sweet potatoes, sweet onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan.
  • Roast sweet potato mixture in preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.

Nutrition Facts : Calories 223.6 calories, Carbohydrate 31.3 g, Fat 10.2 g, Fiber 4.7 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 114.8 mg, Sugar 7.7 g

4 cups chopped peeled sweet potato
1 sweet onions (such as Vidalia®), cut into wedges
2 cloves garlic, sliced
3 tablespoons olive oil
1 tablespoon balsamic vinegar, or more to taste
1 pinch salt and ground black pepper to taste

ROASTED POTATOES, CARROTS AND SHALLOTS WITH ROSEMARY

Categories     Potato     Side     Roast     Rosemary     Carrot     Winter     Shallot     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5



Roasted Potatoes, Carrots and Shallots with Rosemary image

Steps:

  • Preheat oven to 400°F. Combine potatoes, carrots, shallots and oil in large bowl. Sprinkle with salt and pepper. Toss to coat. Transfer vegetables to roasting pan. Roast until vegetables are almost tender, stirring occasionally, about 45 minutes. Add rosemary and roast until vegetables are golden brown and tender, about 15 minutes longer. Transfer vegetables to bowl.

1 3/4 pounds medium-size red-skinned potatoes, cut into 3/4-inch pieces
6 medium carrots, peeled, cut into 2-inch pieces
8 large shallots, peeled
3 tablespoons olive oil
1 tablespoon finely chopped fresh rosemary or 1 1/2 teaspoons dried

ROASTED NEW POTATOES WITH SHALLOTS AND SAGE

Categories     Potato     Side     Roast     Sage     Shallot     Bon Appétit

Yield Makes 8 Servings

Number Of Ingredients 5



Roasted New Potatoes with Shallots and Sage image

Steps:

  • Preheat oven to 375°F. Cook butter and fresh sage in small saucepan over medium-heat until butter simmers and is well flavored with sage, about 4 minutes.
  • Toss potatoes with dried sage and 2 tablespoons sage butter in bowl. Sprinkle with salt and pepper. Transfer potatoes to 2 baking sheets. Bake 20 minutes.
  • Toss shallots in same bowl with 1 tablespoon sage butter. Season with salt and pepper. Divide shallots between baking sheets. Roast until potatoes and shallots are tender and golden, turning occasionally, about 35 minutes longer. Transfer potatoes and shallots to large bowl. Add remaining sage butter; toss. Season with salt and pepper.

6 tablespoons (3/4 stick) butter
1/4 cup chopped fresh sage
4 pounds medium-size red-skinned potatoes, scrubbed, quartered
1 teaspoon dried rubbed sage
16 shallots, peeled, halved lengthwise

SMASHED ROASTED NEW POTATOES

Combine roast potatoes, rösti and mash with this simple recipe. You can enhance it by smashing in pitted olives, capers, herbs, spring onions or garlic

Provided by Barney Desmazery

Categories     Side dish

Time 1h10m

Number Of Ingredients 2



Smashed roasted new potatoes image

Steps:

  • Cook the potatoes in a pan of boiling salted water for 15 mins, or until cooked through but not falling apart. Drain well. Drizzle 1½ tbsp oil into a shallow roasting tin or baking tray (about 30 x 20cm - a Swiss roll tin works well). Tip the potatoes into the tin and toss in the oil. Squash the potatoes down using a potato masher or fork - the smashed potatoes should fill the tray and be joined at the edges like jigsaw pieces. Will keep chilled for up to a day.
  • Heat the oven to 190C/170C fan/ gas 5. Drizzle the potatoes with the remaining oil and season with sea salt. Bake for 40 mins until deeply golden and crunchy.

Nutrition Facts : Calories 159 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium

1kg new potatoes
3 tbsp olive oil

SMASHED ROAST NEW POTATOES

Smashed roast new potatoes with garlic and rosemary

Provided by katenchris

Time 2h

Yield Serves 6

Number Of Ingredients 0



Smashed roast new potatoes image

Steps:

  • Preheat the oven to 200°C/gas mark 6.
  • Put the head of garlic on to a piece of foil and roast in the preheated oven for about 40 minutes, until soft.
  • Meanwhile, scrub the potatoes and put them into a saucepan. Pour over boiling water, add salt and cook them for 15 minutes.
  • Melt the butter in a small saucepan. Drain the potatoes and crush them roughly.
  • Squeeze out the soft garlic from the cloves and add it to the melted butter with the finely chopped rosemary.
  • Toss the crushed potatoes in the garlic butter mixture and season well. Drizzle with the olive oil.
  • Place in an ovenproof dish and roast until golden brown and crisp on the top. Scatter a layer of freshly grated pecorino (if using) over the top before serving.

OVEN ROASTED NEW POTATOES

Make and share this Oven Roasted New Potatoes recipe from Food.com.

Provided by MarieRynr

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6



Oven Roasted New Potatoes image

Steps:

  • Scrub the potatoes and cut into bite size pieces.
  • Cook in water to cover in a saucepan just until tender.
  • Place half the potatoes in a 2 quart baking dish.
  • Season with salt and pepper.
  • Drizzle with half the melted butter.
  • Sprinkle with half the bacon, half the cheese and half the scallions.
  • Repeat layers with the remaining ingredients.
  • Bake at 350*F for 20 minutes or until bubbly and heated through.

Nutrition Facts : Calories 367.1, Fat 18.9, SaturatedFat 10.5, Cholesterol 47.4, Sodium 286.9, Carbohydrate 39.9, Fiber 5, Sugar 1.9, Protein 10.6

8 -10 new potatoes
salt and pepper
1/4-1/2 cup melted butter
8 -10 slices bacon, crisp cooked,crumbled
1 cup shredded cheddar cheese
chopped scallion (optional)

MUSTARD-CRUSTED ROAST NEW POTATOES WITH SHALLOTS AND GARLIC

A flavour packed roast potato recipe which results in crisp and crunchy little new potatoes with caramelised shallots in a wholegrain mustard crust. Wonderful for dinner parties as well as BBQ's. These are SO easy to prepare, no peeling required and they can be prepared ahead of time; just let them sit in the mustard and oil marinade until they need to be roasted..

Provided by French Tart

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7



Mustard-Crusted Roast New Potatoes With Shallots and Garlic image

Steps:

  • Pre-heat the oven to 200C/400F/Gas 6.
  • Par-boil the potatoes for 3 to 5 minutes and then drain well.
  • Place the potatoes into a large bowl with the oil, mustard, salt, pepper, shallots and garlic and mix well.
  • Toss the potatoes well so they are all evenly coated with the seasonings, oil and mustard.
  • Transfer them to a roasting tray and roast them in the pre-heated oven for 35 to 45 minutes or until the mustard forms a golden crust and the potatoes are crisp and cooked.
  • Gently toss them in the tin before serving hot with chicken, sausages, roasts, stews or with burgers and pies.

Nutrition Facts : Calories 201, Fat 10.3, SaturatedFat 1.4, Sodium 10, Carbohydrate 25.4, Fiber 2.8, Sugar 1, Protein 3.1

500 g new potatoes, halved with skin left on
3 pink shallots, peeled and quartered
4 garlic cloves, peeled and crushed
3 tablespoons coarse grain mustard
3 tablespoons olive oil
sea salt, to taste
fresh ground black pepper

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