Crispy Roasted Potatoes With Lemon Garlic And Sage Recipes

CRISPY GARLIC-SAGE POTATOES

Steps:

• Put a baking sheet on the bottom oven rack and preheat to 375 degrees F. Peel 4 pounds Yukon gold potatoes and cut into wedges. Toss with 1/2 cup olive oil, 6 chopped sage leaves, 2 sprigs sage, 2 teaspoons kosher salt and 1/2 teaspoon pepper. Spread on the hot baking sheet and roast 30 minutes. Stir, then add 8 smashed garlic cloves; continue roasting until golden, about 30 minutes. Increase the temperature to 400 degrees F and cook until crisp, 15 more minutes. Season with salt.

ROASTED POTATOES WITH SAGE AND GARLIC

Steps:

• Preheat oven to 450°F and place a large, heavy skillet or roasting pan in the oven to heat.
• Place the potatoes in a large saucepan and cover with cold salted water. Put on high heat to boil. Once boiling, lower heat and simmer for 5 minutes.
• Drain the potatoes well, and place on paper towels. put the flour on a plate. When the potatoes are dry, roll them in the flour to coat.
• Remove the hot skillet from the oven and add the oil and potatoes. Roast, shaking the pan occasionally until the potatoes are golden brown all over, about 30 minutes.
• Remove from the oven and add the garlic, sage and butter. Return to the oven for one minute.
• Season generously with salt and pepper and serve.

CRISPY ROASTED POTATOES WITH LEMON, GARLIC, AND SAGE

Steps:

• 1. Boil the potatoes in plenty of salted water. Pass a knife through it to check for doneness after 7-9 minutes. Longer, if you're using larger potatoes. 2. Once boiled, cut the potatoes into half lengthwise and transfer to a big box that will hold all the potatoes and still have additional room. Shake the box vigorously until the potatoes look smashed on the edges. 3. Toss with garlic, olive oil, sage, juice of lemon, salt and pepper. 4. Transfer to a roasting pan and layer the potatoes in a single layer. 5. Roast the potatoes in the oven at 200C/390F for 30-40 minutes until crispy, golden and brown. 6. Remove from the oven and serve immediately, perhaps with a sprinkling of chopped parsley.

LEMON-GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Wash potatoes and pat dry. Cut abnormally large potatoes in half so all potatoes are around the same size (no bigger than 1/2 of a ping pong ball). Transfer to a metal baking pan.
• Mix lemon juice and olive oil together and drizzle over potatoes. Sprinkle with garlic powder and salt. Toss until well coated and spread evenly in the pan.
• Bake in the preheated oven for 20 minutes. Stir and bake until tender, about 10 minutes more.

ROASTED LEMON-GARLIC POTATOES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place potatoes in a 9x13-inch baking dish and season with garlic, sea salt, and pepper. Pour in water, oil, and lemon juice and mix for a few seconds with a wooden spoon to coat.
• Roast in the preheated oven for 40 minutes. Turn the potatoes and continue to cook until all sides are golden brown, about 25 minutes more.

ROASTED POTATOES WITH SAGE AND GARLIC

Steps:

• Preheat oven to 450 degrees and place a large, heavy skillet or roasting pan in the oven to heat up. Place the potatoes in a large saucepan and cover with cold salted water. Place over high heat and bring to a boil. Lower the heat and simmer 5 minutes.
• Drain the potatoes well and place them on paper towels. Place the flour on a plate and when the potatoes are dry, roll them in the flour to coat, shaking off any excess. Remove the hot skillet from the oven and add the oil and potatoes. Roast, shaking the pan occasionally until the potatoes are golden brown all over, about 30 minutes. Remove from the oven and add the garlic, sage and butter. Return the pan to the oven for one minute. Season generously with salt and pepper and serve.

ROASTED POTATOES WITH GARLIC, LEMON, AND OREGANO

Steps:

• Preheat oven to 400°F.
• Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
• Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
• Sprinkle with the fresh oregano and serve at once.
• Variation:
• Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.

CRISPY GARLIC LEMON POTATOES

Steps:

• Preheat the oven to 220°C.
• Cook the potatoes in a large pan of salted boiling water for 6-7 minutes or until just tender, and drain well.
• Place the potatoes, oil, lemon zest, garlic, and salt and pepper, to taste, in a large roasting pan and gently toss to combine. Roast in the oven for 20 minutes or until golden brown and crisp, and serve with Italian Beef Rissoles With Fresh Tomato Salsa Recipe #145704.