Herb Roasted Red Skinned Potatoes Recipes

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GARLIC HERBED ROASTED RED SKIN POTATOES



Garlic Herbed Roasted Red Skin Potatoes image

These are great roasted red skin potatoes. Make sure you cook them a long time until they are golden brown. Usually takes about an hour for me. For the herbs I usually use rosemary, parsley, basil, and oregano. Simply delicious!

Provided by singling

Categories     Lunch/Snacks

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup olive oil
4 -6 garlic cloves
1 tablespoon dried herbs
3/4 teaspoon salt
1/4 teaspoon pepper
12 -14 red potatoes

Steps:

  • Preheat oven to 450.
  • Combine all ingredients except potatoes in food processor and pulse until well combined. You can also mince the garlic and mix everything in a small bowl but I find the food processor easier. Set aside.
  • Cut the potatoes into quarters and arrange in a 9x13 baking dish.
  • Pour mixture over potatoes and stir to coat.
  • Bake uncovered, stirring occasionally, for about 60 minutes, or until the potatoes are golden brown.

EASILY THE BEST GARLIC HERB ROASTED POTATOES RECIPE BY TASTY



Easily The Best Garlic Herb Roasted Potatoes Recipe by Tasty image

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

13 russet potatoes, cut into 1-inch (2 1/2 cm) pieces
1 teaspoon baking soda
1 teaspoon salt
¼ cup olive oil
2 tablespoons garlic, minced
2 tablespoons fresh rosemary, or fresh thyme, finely chopped
1 teaspoon black pepper
salt, to taste
pepper, to taste
1 small handful fresh parsley leaf, minced to garnish

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

HERB ROASTED RED POTATOES



Herb Roasted Red Potatoes image

Make and share this Herb Roasted Red Potatoes recipe from Food.com.

Provided by HappyFlour66

Categories     < 4 Hours

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 6

8 red potatoes
4 tablespoons olive oil
1 tablespoon rosemary
1 tablespoon italian seasoning
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Preheat oven to 425°F.
  • Wash and cut potatoes into quarters or about 1 inch pieces.
  • Mix Olive Oil, and Italian seasoning in small bowl.
  • Rub rosemary between fingers to grind into oil mixture.
  • Toss potatoes with oil to coat.
  • Place in Baking pan, season with salt and pepper to taste.
  • Bake at 425°F on lower rack for about 25 min, stir once, and cook until golden about another 20- 25 minutes.

HERB ROASTED RED POTATOES



Herb Roasted Red Potatoes image

Make these delicious roasted red-skinned potatoes. The potatoes are flavored with a variety of fresh or dried herbs, including basil and dill.

Provided by Diana Rattray

Categories     Side Dish

Time 55m

Yield 4

Number Of Ingredients 9

1 1/2 pounds red-skinned potatoes
1 medium onion
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried or fresh dill weed , chopped
1/2 to 1 teaspoon fresh or freeze-dried basil, chopped
1 to 2 teaspoons fresh or freeze-dried parsley, chopped
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper

Steps:

  • Gather the ingredients.
  • Preheat oven to 400 F. Oil a shallow baking pan .
  • Scrub the potatoes. Peel the potatoes, if desired, or leave them unpeeled. Cut them into halves (for small potatoes) or wedges of equal sizes.
  • Peel the onion and trim the ends. Cut it into 6 to 8 wedges.
  • In a small cup, melt the butter with the olive oil in the microwave.
  • In a large bowl, combine the potato wedges, onion wedges, melted butter and oil, dill weed, basil, parsley, salt, and pepper. Toss to combine and coat potatoes.
  • Transfer potatoes and onions to the prepared pan.
  • Roast for about 30 to 40 minutes, turning occasionally until potatoes are tender and golden brown.
  • Transfer the potatoes to a serving dish. Serve hot and enjoy.

Nutrition Facts : Calories 218 kcal, Carbohydrate 36 g, Cholesterol 8 mg, Fiber 3 g, Protein 4 g, SaturatedFat 2 g, Sodium 286 mg, Sugar 4 g, Fat 7 g, ServingSize 4 servings, UnsaturatedFat 0 g

HERB ROASTED POTATOES



Herb Roasted Potatoes image

Provided by Anne Burrell

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 6

1 pound new potatoes, assorted varieties and colors are great
6 cloves garlic, smashed
2 tablespoons finely chopped sage
Pinch crushed red pepper flakes
Kosher salt
Extra-virgin olive oil

Steps:

  • Preheat oven to 400 degrees F.
  • Cut the potatoes into halves or quarters, as long as they are all about the same size.
  • Place the potatoes in a large bowl and add the garlic, sage, and crushed red pepper. Generously sprinkle with kosher salt and olive oil. (The potatoes will absorb a lot of oil and salt; they will taste bland if we don't go big here.)
  • Lay the potatoes in a single layer on a sheet tray and roast in the preheated oven for 20 to 30 minutes. Check the potatoes halfway through the cooking process to rearrange so the potatoes will have even cooking time and get evenly browned. The potatoes should be nice and brown and really well flavored. Transfer to a serving bowl and serve.
  • Hot potato!

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