GOLDEN ROASTED POTATOES WITH CHILE MAYONNAISE
Simple and oh so good, with a little spicy heat from the red chiles! Adapted from Deborah Madison's Vegetarian Cooking for Everyone.
Provided by Sharon123
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400*F.
- Lightly oil a baking sheet.
- Peel the potatoes with a paring knife and cut them lengthwise into sixths or smaller if potatoes are big.
- Toss them with just enought oil to coat and season with salt.
- Bake until they are tender and covered with a golden crust, about 1 hour, turning them a few times so that they color evenly.
- Serve with the mayonnaise.
- Chile Mayonnaise:.
- Stir the ground red chile with the mayonnaise. Remember, the heat will increase as it sits!
- Variation:.
- Green Chile Mayonnaise:.
- Add several minced and seeded jalapenos, an unseeded serrano chile, or a large Anaheim chile, grilled, peeled, seeded, and finely minced.
- Chipotle Mayonnaise:.
- For a smoky hot mayonnaise, stir in a little pureed canned chipotle chile. Add chopped scallions, garlic, and cilantro, if desired, to taste.
Nutrition Facts : Calories 371.3, Fat 19.8, SaturatedFat 2.9, Cholesterol 15.3, Sodium 428.8, Carbohydrate 46.3, Fiber 4.1, Sugar 5.2, Protein 4.3
ROSEMARY ROASTED POTATOES
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 pounds chopped peeled Yukon Gold potatoes in simmering salted water until just tender, about 5 minutes; drain well. Toss with 1/4 cup olive oil, 1 tablespoon chopped rosemary, 1 teaspoon kosher salt and a few grinds of pepper. Roast on a preheated baking sheet at 475 degrees F, stirring halfway, until crisp, about 40 minutes. Sprinkle with salt and serve with garlic mayonnaise.
ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING
As one of the most adaptable dishes, potato salad has withstood countless reimaginings. In this version, roasted potatoes are paired with two types of beans: Cannellini beans offer a hearty creaminess, while green beans add a welcome crisp-tenderness. If you have garlic or onion powder in your spice rack, use it to add some umami to the roasted potatoes. The avocado dressing is zingy and full of lively flavors; make it as spicy as you can handle, and if you are looking for more tanginess, substitute the mayonnaise with sour cream or crème fraîche.
Provided by Hetty McKinnon
Categories dinner, salads and dressings, vegetables, appetizer, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
- Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
- After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
- Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
- To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.
ROASTED POTATOES WITH CHIPOTLE AND GARLIC
Categories Garlic Pepper Potato Side Roast Vegetarian Spring Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Position rack in bottom third of oven and preheat to 400°F. Toss potatoes and oil in bowl to coat. Transfer to large baking sheet, one cut side down. Roast 15 minutes. Turn potatoes to expose other cut side. Roast until golden brown and tender, about 15 minutes. Sprinkle potatoes with 1 teaspoon chipotle powder, garlic, salt, and pepper; toss to coat. Turn potatoes skin side down. Roast 10 minutes longer.
- Meanwhile, stir crème fraîche, lime juice, and remaining 1/2 teaspoon chipotle powder in medium bowl to blend. Season chipotle cream with salt and pepper.
- Arrange potatoes on platter. Sprinkle with cilantro. Serve, passing chipotle cream and lime wedges separately.
- Available at Latin American markets and some supermarkets.
ROASTED ROSEMARY POTATOES WITH MAYONNAISE
"This is one of my family's all-time favorites, and you won't believe how simple it is. You can alter it to fit whatever meal you dream up." -Melissa Graham, Savannah, Texas
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine all ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan. , Bake, uncovered, at 425° for 40-45 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 268 calories, Fat 15g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 499mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
GOCHUJANG-ROASTED POTATOES
Gochujang is a Korean fermented chile paste that's sweet, savory, and spicy all at once. It brings so much character to any dish!
Provided by LauraF
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse potatoes in a colander to remove excess starch. Drain.
- Place potatoes in a large microwave-safe bowl. Add 1 tablespoon oil and salt; toss to coat. Cover and microwave on high for 4 minutes. Stir, cover again, and microwave until fork-tender, about 2 minutes more. Drain well.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk remaining oil, gochujang, soy sauce, sesame oil, and red pepper flakes together in the same bowl. Return potatoes to the bowl and toss to coat. Spread on the prepared baking sheet.
- Roast in the preheated oven, stirring once or twice, until golden brown, about 20 minutes. Garnish with scallions and a drizzle of lime juice.
Nutrition Facts : Calories 192.4 calories, Carbohydrate 24.6 g, Fat 9.9 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 803.6 mg, Sugar 2.7 g
GOLDEN POTATOES
I haven't tried this, but surely intend to! Looks rich and creamy-just the way I like my spuds. Recipe does not specify number of servings so I'm guessing 10-12. Enjoy!
Provided by yooper
Categories Potato
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Cook the peeled and cubed potatoes in large pot with salted boiling water just until tender; about 15 minutes.
- Drain.
- In a seperate saucepan combine butter, soup and sour cream, heat until just melted.
- Layer in a spray coated 13x9" baking dish; potatoes, soup mixture, cheese and onions (in that order).
- Bake uncovered in a 350 degree oven for 30-40 minutes.
- Let cool 5 minutes before serving.
Nutrition Facts : Calories 479.4, Fat 31, SaturatedFat 18.9, Cholesterol 84.6, Sodium 573.1, Carbohydrate 35.3, Fiber 4.4, Sugar 2.3, Protein 16.7
ROASTED POTATO SLICES WITH LIME AND CHILI
Categories Potato Side Bake Quick & Easy Wheat/Gluten-Free Mayonnaise Lime Spice Gourmet Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F.
- Peel potatoes and halve lengthwise. Cut potatoes crosswise into 1/4-inch-thick slices and on a baking sheet toss with oil and salt and pepper to taste. Bake potatoes in one layer in middle of oven, stirring occasionally, 15 minutes, or until golden.
- In a bowl stir together mayonnaise, lime juice, and chili powder. Add warm potatoes and combine well.
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