Roastedsweetpotatospears Recipes

Steps:

• Preheat oven to 400°F.
• In a large bowl, stir together all ingredients add potatoes and mix until evenly coated.
• Place potatoes on baking sheet and bake 20 minutes. Then turn cook for another 10 minutes.

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with foil and arrange potatoes on sheet. Roast potatoes for 40 minutes to 1 hour depending on their size.

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).

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.

Steps:

• Heat oven to 375°F.
• Toss potatoes with dressing.
• Spread onto rimmed baking sheet sprayed with cooking spray.
• Bake 1 hour or until tender, turning after 30 min. and topping with cheese for the last 5 min. Sprinkle with parsley.

Steps:

• Put oven rack in upper third of oven and preheat oven to 450°F.
• Peel sweet potatoes, then cut each lengthwise into 6 spears. Cut spears in half crosswise if desired, then arrange in 1 layer in a large (17- by 12-inch) shallow baking pan.
• Cook bacon in a 10-inch heavy skillet over moderate heat, stirring, until browned and crisp, 10 to 15 minutes. Transfer with a slotted spoon to paper towels to drain, then pour bacon fat through a fine-mesh sieve onto potato spears and toss with 2 spatulas to coat. Sprinkle spears with 1/2 teaspoon salt and 1/4 teaspoon pepper and roast (uncovered), turning every 15 to 20 minutes, until potatoes are tender and edges are browned, 45 minutes to 1 hour. Transfer to a serving dish.
• Return bacon to cleaned skillet, then add oil and heat over moderate heat until hot but not smoking. Stir in white part of scallions and remove from heat. Stir in vinegar, water, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper and pour over potato spears. Sprinkle potatoes with scallion greens and serve warm.

Steps:

• Preheat the oven to 400 degrees. Peel the potatoes, and plunge them in cold water to clean them. Slice the potatoes evenly into very thin rounds. Pat dry.
• Place a 10-inch nonstick, ovenproof pan coated with two tablespoons of corn oil over medium-high heat. Distribute the potato slices evenly in the pan (they will overlap). Salt and pepper generously. Cook for five minutes, shaking the pan occasionally and using a spatula from time to time to redistribute the potatoes from bottom to top. Every minute or so, press the potatoes lightly with the spatula to flatten them.
• Transfer the pan to the preheated oven. Cook for 15 minutes. Every five minutes, remove potatoes from the oven and press them down; then, return to oven. Remove from the oven, place a plate over the pan and invert the potatoes onto the plate. Gently return the potatoes to the pan to brown the other side. Distribute one tablespoon of butter around the potatoes and return to the oven for five more minutes to brown. Cut into wedges and serve.

Steps:

• Dice peeled potatoes into 1 inche squares.
• Place potatoes in baking dish and roll in oil and seasonings.
• Try and keep potatoes in a single layer.
• Bake at 400 for 45 minutes, turning potatoes with spatula every 15 minutes.
• ** You can also use baking or red potatoes.

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.

Steps:

• Preheat the oven to 400°F (200ºC).
• Slice the top and bottom off of the sweet potatoes, and slice potatoes in half crosswise. Rest each half on the broader end, then slice 3 times vertically and horizontally. Turn the potatoes on their side and make 4 or five more slices, to form cubes.
• Transfer the sweet potatoes to a baking sheet, then add the oil, rosemary, salt, and pepper. Toss to coat evenly.
• Bake for 35-40 minutes, until the sweet potatoes are tender and starting to brown around the edges.
• Let cool for 5 minutes. Garnish with chopped parsley before serving.
• Enjoy!

Steps:

• Preheat oven to 425 degrees. Scrub potatoes under cold water; pat dry. Halve lengthwise; quarter each half lengthwise.
• On a large rimmed baking sheet, toss sweet potatoes with cumin, salt, pepper, and oil until coated. Arrange, cut sides down, in a single layer.
• Roast, turning potatoes halfway through, until tender and browned, about 30 minutes. Let cool slightly before serving.

Steps:

• Preheat oven to 400°. Peel and cut each sweet potato lengthwise into 1/2-in.-thick wedges; place in a large bowl. Mix remaining ingredients; drizzle over potatoes and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast 25-30 minutes or until tender, stirring occasionally.