ROASTED RED NEW POTATOES WITH SWEET PAPRIKA BUTTER AND PARSLEY
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F.
- Sort potatoes. Potatoes that are 2 inches or less in diameter can be left whole. Halve remaining potatoes. Coat very lightly with a drizzle of extra virgin olive oil and roast potatoes 20 to 25 minutes, until just tender. Transfer potatoes from the oven to a bowl. Sprinkle in parsley and season the potatoes with salt and pepper. Toss the potatoes with butter and paprika to coat evenly. Adjust salt and pepper, to your taste, and serve.
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.
ROASTED POTATOES
Add terrific flavor to these Roasted Potatoes with bacon. These roasted new potatoes are great with the mayo, lemon juice and Parmesan. Mmmm.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 8 servings, 2/3 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Combine potatoes, bacon and dressing; spread onto rimmed baking sheet. Bake 45 min. or until potatoes are tender and crisp around the edges, stirring after 25 min.
- Meanwhile, mix mayo, lemon juice and garlic until blended.
- Spoon potatoes onto platter; top with mayo mixture, cheese and parsley.
Nutrition Facts : Calories 230, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 300 mg, Carbohydrate 22 g, Fiber 3 g, Sugar 2 g, Protein 5 g
RED ROASTED POTATOES
Roasting red potatoes is one of my favorite way to prepare them. Some fragrant rosemary, fresh or dried, gives these potatoes a distinctive but subtle taste. This dish is simple to prepare, yet elegant in color and flavor. It's a wonderful addition to any menu. -Margie Wampler, Butler, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place potatoes in a 13x9-in. baking dish. Drizzle with oil. Sprinkle with the garlic, rosemary, salt and pepper; toss gently to coat. , Bake at 450° until potatoes are golden brown and tender, 20-30 minutes.
Nutrition Facts : Calories 114 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.
ROASTED POTATOES AND PEPPERS
New Brunswick and Prince Edward Island are famous for their pototato production. This is a recipe from the PEI Potato Board, a good use for all those New Brunswick spuds.
Provided by Chef Kate
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F (190°C).
- Wash potatoes.
- Halve or quarter larger potatoes.
- Cut onion into eight pieces.
- Cut peppers into one-inch pieces.
- Combine oil and seasonings in a plastic bag. Add vegetables and shake to coat with seasonings.
- Place in shallow dish and bake uncovered in the oven, until potatoes are tender, about 40-45 minutes, stirring once.
Nutrition Facts : Calories 182.6, Fat 5.4, SaturatedFat 0.8, Sodium 33, Carbohydrate 31.4, Fiber 3.9, Sugar 4.1, Protein 3.8
ORIGINAL RANCH ROASTED POTATOES
Make and share this Original Ranch Roasted Potatoes recipe from Food.com.
Provided by Hidden Valley
Categories Thanksgiving
Time 50m
Yield 5
Number Of Ingredients 3
Steps:
- Place potatoes in a gallon-size Glad® Food Storage Bag and add oil; seal bag. Toss to coat.
- Add Dressing & Seasoning Mix and toss again until coated.
- Bake in ungreased baking pan at 450°F for 30 to 35 minutes or until potatoes are brown and crisp.
Nutrition Facts : Calories 236.2, Fat 11.1, SaturatedFat 1.5, Sodium 10.9, Carbohydrate 31.7, Fiber 4, Sugar 1.4, Protein 3.7
HOW TO MAKE ROASTED RED POTATOES
This is such a classic go-to potato side dish recipe. There are only a few things you have to do, and if you do those things, you're talking intense potato side dish pleasure! The best roasted red potatoes start with a heavy roasting pan, a generous amount of olive oil, and enough time to roast the potatoes dark and rich.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h20m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pour olive oil into a heavy baking dish (such as an enameled cast iron dish). Place potatoes into the baking dish and toss to coat with olive oil. Sprinkle with fresh thyme sprigs, kosher salt, black pepper, cayenne pepper, and red bell pepper pieces.
- Bake in the preheated oven for 30 minutes. Toss vegetables to turn over. Some potatoes may stick; don't try to turn them. Return to oven and bake for 20 more minutes.
- Toss potatoes again, turning potatoes so unbrowned sides contact the bottom of the dish. Continue baking until potatoes are browned and tender, about 15 more minutes.
- Turn oven off and leave potatoes in the oven for 15 more minutes. Toss once more and adjust levels of salt, black pepper, and cayenne pepper before transferring potatoes to a serving bowl.
Nutrition Facts : Calories 190.4 calories, Carbohydrate 25 g, Fat 9.3 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 1.3 g, Sodium 76.5 mg, Sugar 2.1 g
ROASTED RED POTATOES
Fresh rosemary complements the earthy taste of roasted red potatoes in this simple but satisfying side dish.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 35m
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees. Toss potatoes, oil, and rosemary on a rimmed baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.
SKILLET ROASTED POTATOES WITH ROSEMARY
Provided by Jacques Pepin
Categories quick, weekday, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place the potatoes in one layer in a large saucepan and add the oil, butter, water and salt. Bring to a boil, cover and cook over high heat for about 8 minutes. Reduce the heat and continue cooking, covered, over low heat for about 10 minutes to brown the potatoes. Add the rosemary and cook, stirring occasionally, 2 to 3 minutes longer. Serve.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 108 milligrams, Sugar 1 gram, TransFat 0 grams
ROASTED POTATOES AND PEPPERS
This has such a delicious, tangy flavor, and it's so easy to prepare. It's a family favorite, but also nice as company fare. I have, on occasion, used fat free dressing with success.-Joan Hallford of North Richland Hills, Texas
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a 15x10x1-in. baking pan coated with cooking spray, combine the potatoes, peppers and onion. Drizzle with dressing and toss to coat. , Bake at 400° for 40-45 minutes or until potatoes are tender, stirring occasionally.
Nutrition Facts : Calories 149 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 188mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CHEDDAR RANCH POTATOES RECIPE BY TASTY
Here's what you need: red potatoes, ranch dressing, garlic powder, paprika, salt, pepper, shredded cheddar cheese, fresh chives
Provided by Merle O'Neal
Categories Snacks
Yield 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F (200˚C).
- Slice the potatoes in half, lengthwise, then slice each half lengthwise three times and across four times, to cube.
- Bring a large pot of water to a boil and drop in chopped potatoes, cook 10 minutes.
- Drain potatoes and mix in ranch, garlic powder, paprika, salt, and pepper.
- Transfer to a 9x13-inch (23x33 cm) baking dish.
- Bake for 30-35 minutes, or until nicely browned.
- While still hot, mix in cheddar and chives.
- Allow to cool for 5 minutes.
- Enjoy!
Nutrition Facts : Calories 203 calories, Carbohydrate 26 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, Sugar 1 gram
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