Ina Garten Roasted Red Potatoes Recipes
TUSCAN ROASTED POTATOES & LEMON
Steps:
- Preheat the oven to 375 degrees F.
- Place the potatoes on a sheet pan, add the garlic, rosemary, lemon, olive oil, 2 teaspoons kosher salt, and 1 teaspoon pepper, and toss until everything is coated with oil. Spread out in one layer.
- Roast for 50 to 60 minutes, turning the potatoes with a metal spatula every 20 minutes, until the potatoes are browned and crisp on the outside and tender inside. The garlic will be browned and sweet and the lemon slices will be caramelized. Discard the rosemary branches, sprinkle with fleur de sel, and serve hot.
MUSTARD-ROASTED POTATOES
Steps:
- Preheat the oven to 425 degrees.
- Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
- Serve hot sprinkled with chopped parsley and a little extra salt.
ROSEMARY ROASTED POTATOES
For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 1h8m
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
- Remove the potatoes from the oven, season to taste, and serve.
GARLIC ROASTED POTATOES (BAREFOOT CONTESSA) INA GARTEN
This recipe is from Ina Garten's book "Barefoot Contessa Parties!" They are flavorful and easy, although I increase the pepper. Per Ina's suggestion in the book, I make the full amount just for me & DH, and use the leftover potatoes to make potato soup. Yum! *Note= You will need a very large baking sheet; I divide the potatoes between a medium sheet and a cast-iron skillet, and the potatoes cook faster in the skillet - so watch your cooking time if you use a cast-iron skillet OR if you cut the potatoes pretty small
Provided by newspapergal
Categories Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400*.
- Cut potatoes in halves or quarters, leaving skins on. Place them in a bowl with the olive oil, salt, pepper & garlic; toss until potatoes are well-coated.
- Spray a large baking sheet well with cooking spray.
- Dump potatoes onto baking sheet and spread into one layer.
- Roast for at least an hour, until brown & crisp, TURNING them twice with a spatula during cooking so they will brown evenly.
Nutrition Facts : Calories 259.5, Fat 9.2, SaturatedFat 1.3, Sodium 450.4, Carbohydrate 40.8, Fiber 5.2, Sugar 1.8, Protein 4.8
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