Fast Oven Roasted Potatoes Recipes

QUICK ROASTED POTATOES - READY IN 20 MINUTES!

Steps:

• Bring a medium-sized pot of lightly salted water to a boil.
• Cut each potato into chunks (small potatoes in half, medium potatoes into 4 chunks and very large ones into 6). Skip this step if you're using baby potatoes.
• Place the potatoes into the boiling water and cook for 5-7 minutes, until they're just tender.
• Heat the oven to 200°C, 180°C fan, gas 7, and place a baking tray or a baking dish inside to heat up for a couple of minutes.
• Drain the potatoes and transfer them into the hot baking dish. Season with extra-virgin olive oil, garlic, rosemary, sea salt and black pepper, and spread out the potatoes in a nice even layer.
• Transfer the potatoes into the oven and bake for 10-15 minutes, until crispy and golden. Halfway through cooking time, remove the pan from the oven, and flip the potatoes on the other side.
• Remove the baking tray from the oven, sprinkle the potatoes with extra sea salt and pepper if you like, and let them rest for 5 more minutes before serving.

OVEN ROASTED POTATOES

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
• Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

OVEN-ROASTED POTATOES

Steps:

• Heat the oven to 375 degrees F.
• Cut the Peruvian potatoes in half or in quarters, about the same size as the small new potatoes. Do the same for the red bliss potatoes. Place all potatoes, garlic cloves, shallot quarters and rosemary sprigs on a baking sheet. Season well with salt and pepper and drizzle oil on top. Toss all to combine and coat in oil.
• Place the potatoes in the oven and roast for about 30 to 40 minutes, shaking the baking sheet occasionally, until the potatoes are nicely browned and fork tender and the garlic cloves and shallots are caramelized.
• Remove rosemary sprigs and serve immediately.

HEALTHIER OVEN ROASTED POTATOES

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Combine oil, garlic, basil, rosemary, parsley, red pepper flakes, and salt in a large bowl. Toss in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
• Roast in preheated oven, turning occasionally, until potatoes are brown on all sides, 20 to 30 minutes.

OVEN-ROASTED POTATOES

Steps:

• Peel potatoes and cut into large chunks; place in a shallow 2-qt. baking dish. Drizzle with butter; toss to coat. Sprinkle with the paprika, salt and pepper. , Bake, uncovered, at 350° for 45-60 minutes or until potatoes are tender.

EASY ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F. Mix dill weed, garlic powder, salt and pepper in small bowl. Set aside.
• Toss potatoes with oil in large bowl. Sprinkle seasoning mixture over potatoes; toss to coat.
• Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.
• Bake 40 minutes or until potatoes are tender and golden brown.

EARLY MORNING OVEN ROASTED NEW POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a hot skillet, melt the butter. Stir in rosemary, salt and pepper. Coat potatoes evenly with the melted butter. Arrange the potatoes in a single layer on a baking pan.
• Bake in a preheated oven until potatoes are golden brown, approximately 20 to 25 minutes. Toss them occasionally to ensure that they brown on all sides.

AMAZING OVEN ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Rinse and dry potatoes with a paper towel and transfer to a large bowl. Add olive oil, seasoned salt, salt, and black pepper; mix well. Spread potatoes on a baking sheet.
• Bake in preheated oven for 30 minutes, turning potatoes occasionally. Continue baking until potatoes are tender and golden brown, about 30 minutes more.

QUICK OVEN BAKED POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Place potatoes in a plastic bag with the oil, rosemary, and garlic. Shake until well coated. Pour onto a cookie sheet, season with salt and pepper. Cook, turning once, until golden and crispy, about 30 minutes.

FAST OVEN ROASTED POTATOES

Steps:

• Peel and quarter potatoes.
• (If using reds that are blemish free, skins can be left on).
• Place in microwavable bowl, with water.
• Cover.
• Microwave on high for 6 minutes.
• Stir.
• Microwave 5 more minutes.
• (Potatoes may still be a little hard, that is okay) Drain.
• Place in 8 x 8 oven baking dish.
• Pour margarine over potatoes.
• Place directly under broiler.
• Broil until tops start to brown slightly all over.
• (Approx. 6 minutes) Turn potatoes and broil until lightly golden on other side.
• Remove and serve with salt and pepper.

QUICK & EASY OVEN ROASTED POTATOES

Steps:

• Pre-heat oven to 400. Scrub and peel potatoes, then cut into chunks about 1 - 1 & 1/2 inches. Put potatoes in a bowl large enough to allow you to mix in other ingredients. Sprinkle with salt, pepper, and dill. Poor in a bit of oil and start mixing, making sure to coat all the potato chunks with oil and spices. Add oil as necessary.
• Use a non-stick baking tray or line one with foil for easy clean-up. Pour potatoes onto the tray and arrange in a single layer. Bake 30 - 45 minutes or until tender.