HERBED OVEN POTATOES
This recipe tastes wonderful with new potatoes fresh from the garden. The well-seasoned potato chunks are an excellent side dish for fish, poultry or meat. It's easy to make since there's no peeling required.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first six ingredients. Add potatoes, a few at a time; seal bag and toss to coat. Place in a single layer in a greased 15x10x1-in. baking pan. , Drizzle with remaining oil mixture. Bake, uncovered, at 450° for 50-55 minutes or until tender, stirring occasionally. Sprinkle with parsley.
Nutrition Facts :
FAVORITE HERBED POTATOES
"I saw something similar to Favorite Herbed Potatoes prepared on TV and decided to make my own version with herbs I had on hand," writes Naomi Olson of Hamilton, Michigan. "To cut prep time, I substituted fresh potatoes with canned, and we like it just as much...probably even better."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat, cook potatoes in butter and oil for 6-8 minutes or until browned. Add the remaining ingredients; cook and stir for 2-3 minutes or until well coated.
Nutrition Facts : Calories 152 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 491mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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
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
GARLIC HERB SKILLET POTATOES
Serve as a side dish for company or family. Sophisticated enough for an event, but easy enough for a weeknight dinner.
Provided by Beeaditude
Categories Side Dish Potato Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Melt the butter and heat the olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet in a single layer. Cook without stirring for 5 minutes, or until the potatoes have begun to brown on the bottom.
- Sprinkle potato slices with rosemary, thyme, oregano, parsley, and paprika. Turn the potatoes, and continue cooking 5 minutes, or until tender. Turn off the heat, and sprinkle the garlic and cayenne over the potatoes. Lightly toss for about 1 minute, until the garlic has softened.
Nutrition Facts : Calories 230.3 calories, Carbohydrate 39.9 g, Cholesterol 7.6 mg, Fat 6.5 g, Fiber 3 g, Protein 4.9 g, SaturatedFat 2.3 g, Sodium 32.4 mg, Sugar 1.4 g
HERBED SCALLOPED POTATOES AND ONIONS
You can prepare this side dish in the morning, then put it in the oven later.
Provided by Autumn Pumpkin
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 2h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 2 1/2-quart baking dish.
- Layer potatoes and onion in prepared baking dish.
- Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually add broth, mayonnaise, garlic, salt, parsley, poultry seasoning, and pepper; cook and stir until thick and bubbly, about 2 minutes. Pour mayonnaise mixture over potatoes and onion. Cover baking dish with aluminum foil.
- Bake in preheated oven until potatoes are tender, about 1 hour 45 minutes. Remove foil and continue to bake until golden brown, about 15 minutes more. Sprinkle with chives to serve.
Nutrition Facts : Calories 356 calories, Carbohydrate 60.4 g, Cholesterol 18.2 mg, Fat 9.9 g, Fiber 7.3 g, Protein 8.2 g, SaturatedFat 4.4 g, Sodium 410.3 mg, Sugar 3.6 g
HERBED NEW POTATOES
Steps:
- Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.
HERBED POTATOES AND TOMATOES
Adding a chopped ripe heirloom tomato to a simple side dish of boiled buttered baby potatoes adds a fresh sweet-tart flavor and extra juices to soak into the potatoes.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Number Of Ingredients 0
Steps:
- Put 1 pound mixed baby potatoes in a medium pot; cover with cold water and season with salt. Bring to a boil; cook until tender, 15 minutes. Combine 2 tablespoons olive oil and 1 tablespoon melted butter in a large bowl. Add 1 chopped large heirloom tomato and 1 tablespoon each chopped parsley, chives and basil. Drain the potatoes; add to the bowl and toss. Season with salt and pepper.
SIMPLE HERBED POTATOES
this is an old standby; great for those sudden evenings with friends. I've been doing this one since I was a wee baern and always manages to excite people. the flavors are simple and clear, and if steamed the skins pop so wonderfully. the lemon is best when mixed to white wines and can be sub'ed with an equal portion of marsala to mix with big reds, or grand marinier for lighter reds
Provided by mikba the great fool
Categories Potato
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- chop fine the sage leaves, I prefer slivers for effect.
- powder the rosemary in pestle.
- medium grind the peppercorns.
- mix dry ingredients and set aside in ramakin.
- set aside juice and zest in ramakin.
- steam potatoes, do not boil as it weakens the skins, untill tender.
- heat medium skillet med.
- high.
- let the oil come up to temperature and toss potatoes in.
- add dry mixture and saute for about 1 minute.
- add lemon zest mixture; toss briefly and remove from heat.
- works well served family style set off with sage or mint sprigs or simply arrange 2-4 potatoes individually per serving plate.
- thought I'd add a recipe to start with that I could remember at work.
- this one is quite easy, and fast, but gets consistent remarks.
Nutrition Facts : Calories 166.7, Fat 1, SaturatedFat 0.2, Sodium 622.6, Carbohydrate 36.7, Fiber 4.2, Sugar 2.9, Protein 4.4
HERBED POTATOES
Provided by Marian Burros
Categories dinner, weekday, side dish
Time 10m
Yield 3 servings
Number Of Ingredients 9
Steps:
- Melt butter in small saucepan; stir in flour and cook about one minute, stirring. Remove from heat and stir in stock with rosemary, thyme and pepper. Return to heat and continue cooking until mixture thickens.
- Remove from heat and stir in cheese and yogurt.
- Cut hot potatotes in quarters or halves and stir in sauce.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 3 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 272 milligrams, Sugar 6 grams, TransFat 0 grams
HERBED OVEN-ROASTED POTATOES (MADE EASY)
Make and share this Herbed Oven-Roasted Potatoes (Made Easy) recipe from Food.com.
Provided by The Spice Guru
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- PREHEAT oven to 400°F; LINE a baking sheet with heavy aluminum foil; SPRAY lined pan with non-stick cooking spray.
- SCRUB and wash 4 medium russet potatoes or 6-8 medium red potatoes.
- CUT potatoes into uniformly-sized 1 1/4" cubes.
- INTO a large resealable container, add 1 1/2 tablespoons flour, 1 3/4 teaspoons garlic salt, 1/2 teaspoon lemon pepper, 1 teaspoon dried chives, 1/4 teaspoon dried thyme, and 1/8 teaspoon crushed dried rosemary; SEAL the container; SHAKE to mix seasonings well.
- ADD potatoes to container; SEAL; SHAKE well for 15 seconds to coat.
- DRIZZLE 2 tablespoons virgin olive oil over potatoes; SEAL and shake again.
- ARRANGE potatoes on prepared baking pan in a single-layer.
- BAKE for 20 minutes; TURN potatoes with a metal spatula.
- BAKE for an additional 20 minutes, or to desired brownness and crispness.
- SERVE with desired condiments and enjoy.
ROASTED HERBED POTATOES
With a few simple seasonings, these potatoes are a delicious option when served with dinner or breakfast.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. In a roasting pan, toss scrubbed small new potatoes with olive oil and herbes de Provence (or mixed dried thyme, rosemary, and marjoram). Season with coarse salt and teaspoon ground pepper.
- Roast, turning occasionally, until tender when pierced with the tip of a paring knife, 30 to 40 minutes.
Nutrition Facts : Calories 161 g, Fat 4 g, Fiber 4 g, Protein 4 g
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