Herb Roasted Yukon Gold Potatoes Recipes

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HERB ROASTED YUKON GOLD POTATOES



Herb Roasted Yukon Gold Potatoes image

No meal is complete in our house unless we have at least one version of potatoes, and this is the recipe I chose to make on our 9th Anniversary Dinner Menu. It is a simple, Easy & quite tasty side dish. The Dijon adds quite a bit of flavor, and they are such an impressive looking side dish. We loved these little golden gems,...

Provided by Rose Mary Mogan

Categories     Potatoes

Time 1h

Number Of Ingredients 6

2/3 c grey poupon dijon mustard
4 Tbsp olive oil or canola
2 clove minced garlic (i added an extra 4 cloves)
1 tsp dried italian seasoning
4 lb red- skinned potatoes washed cleaned & cut into chunks
1 1/2 Tbsp chopped chives (my addition)

Steps:

  • 1. This is the book where the original recipe came from, that I affectionately refer to as my Anniversary Cookbook, because this is the book I used from our very first Anniversary dinner.
  • 2. This is the menu I created for our special dinner. Preheat oven to 425 degrees F.
  • 3. Wash scrub & chunk potatoes & set aside till needed. Spray a 13X9X2 inch baking pan with non stick cooking spray and add potatoes.
  • 4. Add the oil, garlic, Italian seasoning& Dijon mustard to a small bowl, & whisk together to combine.
  • 5. Pour mustard mixture over potatoes and toss to combine. Sprinkle with chopped chive if desired. Bake in preheated 425 degree F. oven for 35 to 40 minutes till fork tender. Stirring occasionally and serve while still hot.

HERB ROASTED POTATOES RECIPE



Herb Roasted Potatoes Recipe image

With a mixture of herbs such as oregano, thyme, and rosemary, these roasted potatoes are as flavorful as side dishes can be.

Provided by Chloé Vidal

Categories     Roast

Time 1h10m

Yield 6

Number Of Ingredients 10

8 pcs chopped into chunks Yukon gold potatoes
1 small lemon juice
2 tbsp olive oil
¼ tsp salt
¼ tsp black pepper
¼ tsp garlic powder
½ tsp dried oregano
½ tsp dried thyme
½ tsp dried rosemary
4-5 cloves smashed garlic

Steps:

  • Preheat oven to 375 degrees F. Place a baking sheet or 9x13-inch pan into the oven and bring it to temperature while the oven preheats.
  • Meanwhile, boil the chopped potatoes in lightly salted water for about 5 minutes, drain and toss into a large mixing bowl with the lemon juice, olive oil, salt, pepper, garlic powder, oregano, thyme, rosemary and garlic cloves.
  • Pour the coated potatoes onto the hot baking sheet or into the baking dish and bake for 1 hour, tossing every 20 minutes to get an even brown on all sides.

Nutrition Facts : Carbohydrate 51.04g, Fat 4.81g, Fiber 6.46g, Protein 5.94g, SaturatedFat 0.71g, ServingSize 6.00, Sodium 114.64mg, Sugar 0.00, UnsaturatedFat 3.29g

ROASTED HERBED POTATOES



Roasted Herbed Potatoes image

Pair these roasted herbed potatoes with grilled steak, chicken or fish. This simple recipe calls for Yukon Gold potatoes seasoned with rosemary, chives, garlic, salt and pepper. Bake until potatoes are tender and golden.

Provided by Paula Deen

Categories     comfort food     Family Supper     vegetarian

Time 10m

Yield 10 to 12

Number Of Ingredients 8

6 pounds baby Yukon gold potatoes
3 tablespoons extra-virgin olive oil
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh chives
2 tablespoons minced garlic
1 tablespoon Kosher salt
1/2 teaspoon ground black pepper
Garnish: fresh rosemary

Steps:

  • Preheat oven to 425°. Line 2 large rimmed baking sheets with foil.
  • Divide potatoes, oil, rosemary, chives, garlic, salt, and pepper between prepared pans; toss together until well combined. Spread in an even layer on pans.
  • Bake until potatoes are tender and lightly browned, about 30 minutes. Garnish with rosemary, if desired.

ROASTED POTATOES WITH HERBS



Roasted Potatoes with Herbs image

Categories     Herb     Potato     Breakfast     Side     Roast     Vegetarian     Quick & Easy     Dinner     Spring     Vegan     Thyme     Shallot     Parsley     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

4 pounds 2- to 2 1/2-inch-diameter Yukon Gold potatoes, unpeeled, each cut into 6 wedges
1 cup chopped shallots (about 5 large)
1/2 cup olive oil
1 tablespoon coarse kosher salt
1 teaspoon ground black pepper
6 tablespoons chopped fresh parsley, divided
4 teaspoons chopped fresh thyme

Steps:

  • Add potatoes to large pot of boiling salted water. Cook 6 minutes and drain. Toss potatoes with shallots, oil, salt, and pepper in large bowl to coat. (Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.)
  • Preheat oven to 400°F. Lightly oil 2 rimmed baking sheets. Divide potatoes between prepared baking sheets. Roast 35 minutes. Sprinkle 2 tablespoons parsley and 2 teaspoons thyme over potatoes on each sheet. Using metal spatula, turn potatoes to coat. Roast until brown and tender, about 20 minutes longer. Transfer to serving bowl, sprinkle with remaining 2 tablespoons parsley, and serve.

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