Herb Crusted Potatoes Recipes

CRUSTY HERB POTATO WEDGES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat.
• Toss potato wedges, olive oil, herbes de Provence, paprika, salt, and black pepper together in a bowl until potatoes are evenly coated. Place wedges on their sides onto the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Flip potatoes onto their other sides; return to oven and cook until crusty and golden brown, about 20 minutes more.

HERB-CRUSTED POTATOES

Steps:

• In a large bowl, toss potatoes with oil. Combine the seasonings; sprinkle over potatoes and toss to coat. , Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° for 40-45 minutes or until tender, stirring once.

HERB-CRUSTED ROASTED POTATOES

Steps:

• Wash and cut potatoes into bite-size chunks.Toss with olive oil to coat, then arrange in a single layer in a baking dish.Sprinkle generously with Sunny Paris (1 Tbs for a light flavor, 2 for more intense).Lightly salt and pepper to taste.Bake at 450-degrees for 30 to 40 minutes (or until potatoes are tender) stirring once, then broil for 5 to 10 minutes to brown and crisp the potatoes.

HERB CRUSTED POTATOES

Steps:

• Cut potatoes into wedges. Add to mixing bowl.
• Toss potatoes with olive oil. Add each seasoning one at a time, tossing between each seasoning to evenly coat.
• Arrange on a single layer on baking sheet which is lined with quick release foil or spraying with nonstick cooking spray. I actually put a cooling rack on top of my baking sheet for all around crisping. I find this gives a good result.
• Bake at 425 for 40-45 until crisp tender (will depend on what size you cut the potatoes) and browned. Still once if not elevated on rack while cooking. I like them on the very crispy side and while they look overbrowned are very delicious!
• Serving size is approximately one cup.

HERB AND POTATO CRUSTED HALIBUT WITH CUCUMBER NOODLES AND ZUCCHINI BLOSSOMS

Steps:

• For the tomato water: Line a hand strainer with cheesecloth and set over a large bowl. Add the tomatoes, cucumbers, garlic and a nice big pinch of salt to the bowl of a food processor. Pulse a few times, scrape down the sides with a spatula, and pulse again. Pour the mixture into the cheesecloth-lined strainer. Set aside to strain for 2 hours, giving it an occasional stir to redistribute the juices.
• For the cucumbers: Add the fish sauce, rice wine vinegar, sugar and sambal to a large bowl and stir to combine. Trim the ends of the cucumbers so they are even in size. Using a mandoline, shave the cucumbers lengthwise on all sides, turning the cucumber when you get to the seeds. Discard the center with the seeds. Stack the shaved cucumber and slice lengthwise into noodles, about the width of linguine. Add to the dressing and sit for 30 minutes. Drain and set aside.
• For the fish: Preheat the oven to 350 degrees F.
• Add the thyme, chives, parsley and potato flakes to a small bowl and mix to combine. Sprinkle the halibut with salt, then brush with the egg wash. Dip each piece of fish into the herb and potato flake mixture, pressing firmly to ensure the crust is tightly adhered. Place onto a sheet tray with the crusted side up and set aside.
• Heat a large saute pan with some olive oil and the smashed garlic over medium-high heat. Swirl the pan to infuse the oil with the garlic. Cook until the garlic is golden brown, a few minutes, then remove from the pan. Add the zucchini and cook to soften, 2 to 3 minutes, then toss in the corn and cook for another minute. Finally, add the diced tomatoes and season with salt. Cook for just a minute, then turn off the heat.
• Heat a large nonstick pan with some olive oil over medium-high heat until the oil shimmers. Add the fish, crusted side down. Cook until the crust is golden brown and crispy, about 5 minutes. Flip the fish, then transfer onto a sheet tray lined with a rack. Arrange the sliced tomatoes next to the halibut. Place into the oven and bake until it reaches an internal temperature of 125 to 130 degrees F when inserted with a thermometer, 5 to 7 minutes.
• Set up a deep fryer and heat canola oil to 350 degrees F. Combine the flour and wine in a small bowl and stir to make a batter. It should be the consistency of a thin pancake batter. If it's too thick, add a bit more wine. Dip the zucchini blossoms into the batter, then fry until golden brown, 1 to 2 minutes, flipping halfway through. Drain on a paper-towel-lined plate and season with salt.
• To serve: Place a slice of the roasted tomato on the bottom of a shallow bowl and top with the cucumber noodles. Add some of the sauteed zucchini, corn and tomatoes over the top, followed by the fish, crust side up. Garnish with the fried zucchini blossoms and micro basil. Pour some of the tomato water around the edge of the plate right before serving.

PARMESAN-CRUSTED POTATOES

Steps:

• Line a rimmed baking sheet with aluminum foil and place on the center rack of the oven. Preheat the oven to 425 degrees F (see Cook's Note).
• For the Parmesan potatoes: Toss the potatoes, thyme sprigs, olive oil, 1 teaspoon salt and several grinds of black pepper in a large bowl until combined. Carefully remove the hot baking sheet from the oven and spray with nonstick cooking spray. Lay the potatoes cut-side-down in an even layer. Bake until tender and golden brown, about 35 minutes.
• For the smoked paprika aioli: Meanwhile, whisk together the mayonnaise, lemon juice, Dijon, paprika, garlic, a pinch of salt and a couple grinds of black pepper in a small bowl until smooth. Cover with plastic wrap and refrigerate until ready to serve.
• Remove the baking sheet from the oven and push the potatoes to one side of the pan (try to give yourself as much empty surface area as possible). Lightly spray the foil with more cooking spray, then sprinkle the Parmesan in an even layer over the empty space on the baking sheet, making sure to go all the way to the edges to create a roughly 14-by-12-inch rectangle. Place the potatoes on top of the Parmesan layer, cut-side down, so that all the potatoes are sitting on the cheese.
• Return the baking sheet to the oven and bake until all the Parmesan is golden brown and crisp, 8 to 10 minutes more. Cool slightly, about 5 minutes, then use a spatula to lift the crispy, cheesy potatoes off the pan (some potatoes will come off individually while others will come off in pairs). Serve with the smoked paprika aioli on the side.

HERB-CRUSTED RACK OF LAMB WITH NEW POTATOES

Steps:

• Place potatoes in a large saucepan and cover with 1" cold water; season with salt. Bring to a boil, reduce heat, and simmer until tender, 10-15 minutes. Drain.
• Meanwhile, preheat oven to 400°F. Season lamb with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook lamb, turning occasionally, until golden brown all over, 6-8 minutes; transfer to a foil-lined baking sheet, placing fat side up.
• Mix garlic, parsley, dill, mustard, cumin, and 1 tablespoon oil in a small bowl; season with salt and pepper.
• Spread herb mixture over lamb and roast until an instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, 18-22 minutes. Transfer to a cutting board and let lamb rest 5 minutes before cutting into double chops.
• While lamb is resting, heat remaining 1 tablespoon oil in a medium skillet over medium heat. Add potatoes and watercress and cook, tossing, until watercress is just wilted, about 1 minute. Mix in vinegar and season with salt and pepper. Serve lamb with watercress and potatoes.

HERB-CRUSTED PORK ROAST WITH NEW POTATOES

Steps:

• Preheat oven to 425 degrees with rack in lowest third. Mix oil, garlic, rosemary, thyme, and sage in a small bowl. Season pork generously with salt and pepper, then coat with half the herb mixture. Place pork, bones facing up, in a roasting pan. Roast for 15 minutes. Reduce oven temperature to 375 degrees, and roast, rotating pan halfway through, for 30 minutes.
• Meanwhile, toss potatoes with remaining herb mixture. Season with salt and pepper. Add potatoes to pan, cut sides down. Roast until pork is browned and registers 140 degrees on an instant-read thermometer, about 30 minutes.
• Transfer pork to a cutting board, and let stand for 15 minutes. Cut between ribs to desired portion size. Serve immediately with potatoes.

HERB-CRUSTED BEEF RIB ROAST WITH POTATOES, CARROTS, AND PINOT NOIR JUS

Steps:

• For roast beef:
• Pat roast dry and put, fat side up, on rack in roasting pan.
• Coarsely crush peppercorns in a mortar and pestle or folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Stir together peppercorns, 3 tablespoons kosher salt, thyme, and rosemary in a small bowl.
• Rub roast all over with oil, then coat it all over with peppercorn mixture, pressing to help it adhere. Let coated roast stand at room temperature 1 hour.
• Preheat oven to 450°F with rack in lower third. Roast beef roast 20 minutes.
• Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter (keep fat and pan juices in roasting pan) and let stand, uncovered, 40 minutes (temperature of meat will rise to about 130°F for medium-rare).
• While roast stands, put second oven rack in upper-third position and increase oven temperature to 450°F. Line 1 sheet pan with parchment paper.
• Strain pan juices from roasting pan through a sieve into a glass measuring cup (reserve roasting pan). Drain potatoes well and toss in a large bowl with 3 tablespoons melted beef fat from roasting pan and 1 teaspoon kosher salt, then spread out on parchment-lined sheet pan. Toss carrots in same bowl with another 3 tablespoons beef fat from pan and 1 teaspoon kosher salt, then spread out on other rimmed sheet pan. Roast vegetables in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until golden, 25 to 30 minutes for carrots and 30 to 35 minutes for potatoes.
• Make jus while vegetables roast:
• Skim off and discard any remaining fat from pan juices. Set pan over 2 burners. Add 1 cup of wine and deglaze pan by boiling it over high heat, scraping up brown bits, 1 minute. Pour into pan juices in cup.
• Cook shallot in 1 tablespoon butter with remaining 1/4 teaspoon kosher salt in a 3- to 4-quart heavy saucepan over medium heat, stirring, until golden, 4 to 5 minutes. Add wine mixture in cup, along with remaining wine in bottle, and boil over high heat until mixture is reduced to 3/4 cup, about 10 minutes.
• Add broth and continue to boil over high heat until mixture is reduced to 1 1/2 cups. Strain mixture through a sieve into another saucepan and whisk in remaining 3 tablespoons butter (cut into pieces) until incorporated. Season sauce with salt and pepper.
• To carve roast, slide a carving knife along inside of ribs to separate meat from bones, then cut ribs into individual bones. Slice meat and serve with vegetables and jus.

POTATO-CRUSTED HERB QUICHE

Steps:

• Preheat oven to 350 degrees. Toss potato slices with oil until well coated. Season with salt and pepper; toss again. Arrange slices in a circular pattern covering bottom and sides of a 9-inch pie dish, slightly overlapping; slices should extend over rim by about 1/2 inch (they will shrink when baked). Transfer to a rimmed baking sheet and bake until potatoes are fork-tender, about 30 minutes. Let cool about 10 minutes.
• Reduce oven to 325 degrees. Whisk eggs until smooth, then whisk in milk, cream, and 3/4 teaspoon salt until well combined. Pour egg mixture into crust, stopping just short of top (do not overfill). Sprinkle herbs on top. Bake until center is just set, about 40 minutes. (If crust edges are getting too dark, tent with foil.) Let cool about 1 hour; serve room temperature or chilled.

EASILY THE BEST GARLIC HERB ROASTED POTATOES RECIPE BY TASTY

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!

HERB ROASTED NEW POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Rinse and dry the unpeeled new potatoes. Put 2-3 tbsp duck fat or olive oil in a roasting tin and put in oven for 10 mins to melt. Strip leaves from rosemary, oregano and sage and stir into tin with seasoning.
• Add potatoes and toss well. Roast for 40-50 mins, shaking tin a couple of times, until potatoes are crisp and tender. Sprinkle with sea salt and serve.

HERB-CRUSTED TILAPIA WITH LEMON POTATOES

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, toss potato, oil and salt to coat. Spread potato in half of pan. Bake 15 to 20 minutes or until potato is tender.
• Meanwhile, place flour on plate. In shallow dish, beat egg with fork. In another shallow dish, mix bread crumbs, seasoned salt and butter.
• Coat fillets with flour. Dip into egg; coat well with bread crumb mixture. Place fillets in other half of pan. Place zucchini over potatoes; toss to combine.
• Bake 10 to 12 minutes or until fish flakes easily with fork and vegetables are tender. Sprinkle fish with thyme; toss vegetables with lemon peel.