ROASTED BABY POTATOES
Quick and easy recipe for roasted baby potatoes. Bake them at the same time as you cook your main dish! Can also be used as a quick appetizer! These were so good you don't even need butter or salt to taste. Made the mistake of having them done before the main dish and they were almost all gone by the time dinner started!
Provided by Jenny
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
- Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.
Nutrition Facts : Calories 193 calories, Carbohydrate 30.2 g, Fat 6.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 90.6 mg, Sugar 1.3 g
ROASTED DEVILED POTATOES
Categories Mustard Potato Side Roast Christmas Thanksgiving Vegetarian Quick & Easy Vinegar Fall Winter Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 475°F. Put 2 large shallow baking pans (1 inch deep) in oven and preheat 10 minutes.
- Quarter potatoes, then toss with oil and 1 1/2 teaspoons kosher salt in a large bowl. Spread potatoes, cut sides down, in hot pans, then roast until undersides are golden, about 12 minutes. Turn potatoes so other cut sides are down, then switch position of pans and roast until potatoes are tender and undersides are golden, 12 to 15 minutes more.
- While potatoes roast, melt butter in a small saucepan and whisk in vinegar, mustard, cayenne, and remaining 1/2 teaspoon kosher salt.
- Toss hot potatoes with butter mixture in cleaned large bowl until coated.
SUNNY'S EASY ROSEMARY DEVILED POTATOES
Provided by Sunny Anderson
Categories appetizer
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Add the potatoes, rosemary and a generous pinch of salt to a large pot. Add enough water to cover the potatoes. Bring to a boil and cook until the potatoes are tender and can be easily pierced with a fork, about 15 minutes. Reserve 1 cup of the potato cooking water. Drain the potatoes.
- Spread the potatoes out on a sheet pan to let cool slightly. While they are still warm, slice the top one-quarter to one-third off each potato lengthwise, and if needed, cut a tiny sliver off the bottom of each to allow them to rest level on a plate. Put the cut-off parts of the potatoes into the bowl of a food processor fitted with a blade attachment.
- Add the mustard, yogurt, lemon zest, lots of black pepper and some of the reserved potato water to the food processor. Pulse until coarsely pureed, adding more potato water as needed. (You may need 1/2 to 1 cup of the water.) Be careful not to overprocess or the mixture will become gluey. Adjust the salt if necessary. Transfer the filling to a piping bag or gallon zip-top bag. Slice a 1/2-inch opening in the piping bag or slice off the corner of the zip-top bag.
- Transfer the boiled potatoes, cut-sides up, to a deviled egg plate or serving platter. Top each prepared potato with an equal amount of filling. Garnish with the chives and paprika. Serve at room temperature or chilled.
ROASTED BABY POTATOES WITH HERBS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
- Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.
ITALIAN-STYLE ROASTED BABY POTATOES
These roasted baby potatoes are a quick and easy side dish that can be made while the main dish is cooking.
Provided by Jules
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish or rimmed sheet with foil.
- Place halved potatoes in a large resealable plastic bag. Add olive oil and Italian dressing mix, seal bag, and shake until all potatoes are coated evenly. Transfer to the prepared baking dish.
- Roast in the preheated oven until tender, flipping potatoes halfway through cooking time, about 30 minutes.
Nutrition Facts : Calories 263.5 calories, Carbohydrate 49.5 g, Fat 5.3 g, Fiber 6.1 g, Protein 5.6 g, SaturatedFat 0.8 g, Sodium 414.3 mg, Sugar 3.4 g
GARLIC AND HERB ROASTED BABY POTATOES
Quick, easy, and perfect for a weeknight side dish, these roasted baby potatoes are tossed in a garlic and herb blend that everyone will love.
Provided by jcromwell
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 475 degrees F (245 degrees C).
- Toss potatoes, oil, garlic, thyme, rosemary, salt, and pepper together in a bowl; place on a rimmed baking sheet.
- Roast in the preheated oven until tender, 30 to 35 minutes.
Nutrition Facts : Calories 197.8 calories, Carbohydrate 36 g, Fat 4.8 g, Fiber 5.6 g, Protein 4.5 g, SaturatedFat 0.7 g, Sodium 303.3 mg, Sugar 1.5 g
ROASTED BABY HASSELBACK POTATOES
Hasselbacks are the best known of the Swedish potato recipes. The original uses butter and bread crumbs, and sometimes Parmesan. Bay leaves are a favorite Scandinavian herb. The potatoes are slices deeply, almost to the base so that the slices open out slightly like a fan when cooked and the edges get beautifully crisp and golden. Serve as an accompaniment to roast or grilled meat or poultry, baked salmon, or pan-fried white fish.
Provided by Chris Simmons
Categories Roasted Potatoes
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place 2 chopsticks on a cutting board with a potato lengthwise between the chopsticks. Slice the potato into 1/8-inch slices along its length, using the chopsticks as a guide so you don't cut all the way through. Repeat to cut remaining potatoes.
- Insert 1 bay leaf inside each sliced potato.
- Heat olive oil and butter in a roasting pan over medium heat. Add potatoes and garlic in a single layer and season generously with salt and pepper. Move potatoes around until coated all over and cook until browned a bit, 3 to 5 minutes.
- Transfer the roasting pan to the preheated oven and roast until potatoes are crisp and golden, about 30 minutes.
Nutrition Facts : Calories 182.2 calories, Carbohydrate 32.6 g, Cholesterol 2.5 mg, Fat 4.5 g, Fiber 4.1 g, Protein 3.8 g, SaturatedFat 1.1 g, Sodium 18.2 mg, Sugar 1.5 g
BABY ROASTED DEVILED POTATOES
You can also make this using regular size potatoes cut into quarters. If you are making more than 3 pounds of potatoes then double the butter mixture. You will love these!
Provided by Kittencalrecipezazz
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Wash the potatoes well under cold water; dry the skins.
- Set oven to 425 degrees.
- Place a large baking sheet that has been lightly sprayed with non-stick cooking spray or buttered in the oven to preheat for 10 minutes.
- If using large potatoes, quarter them.
- Toss the potatoes with oil, 1 teaspoon salt and a small amount of black pepper if desired.
- Carefully remove the hot pan from the oven, and spread the potatoes, cut side down if using sliced potatoes.
- Roast for about 12-14 minutes until undersides are golden.
- Turn the potatoes and roast until tender (about another 12-15 minutes more).
- While the potatoes are roasting, melt butter in a small saucepan (can melt in the microwave).
- Whisk in vingear, mustard, cayenne pepper and 1 teaspoon salt.
- Transfer the roasted potatoes to a large bowl, then toss with the butter mixture with HOT potatoes until well coated.
- Delicious!
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