Oven Potatoes Tray Saniat Patates Ba El Lahma Fi Al Forn Recipes

DUTCH OVEN POTATOES

Steps:

• Preheat a wood fire or outdoor charcoal grill to medium heat.
• In a Dutch oven placed on the grill grate or directly on the embers of the fire, cook bacon until crisp. Add onions and cook until transparent, about 5 minutes.
• Put potatoes into a large mixing bowl. Add parsley, seasoned salt and pepper, to taste. Mix all ingredients well. Put potatoes into the Dutch oven, and add water and butter. Cook, covered, until potatoes are browned and tender, about 20 minutes. Serve warm.

OVEN ROASTED POTATOES

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
• Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

SIMPLE AU GRATIN POTATOES

Steps:

• Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

AMAZING OVEN ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Rinse and dry potatoes with a paper towel and transfer to a large bowl. Add olive oil, seasoned salt, salt, and black pepper; mix well. Spread potatoes on a baking sheet.
• Bake in preheated oven for 30 minutes, turning potatoes occasionally. Continue baking until potatoes are tender and golden brown, about 30 minutes more.

SPANISH POTATOES

Steps:

• Heat oven to 180C/fan 160C/gas 4. Mix the oil, tomato purée and paprika together, then coat the potatoes thoroughly in it. Squash the garlic in its skin with the flat of a knife and place on a baking tray with the potatoes.
• Season well with salt and pepper, then roast for 40 mins, turning halfway through, until the potatoes have crisped up and are fluffy inside. Five mins before the end of cooking, sprinkle over the lemon juice and return to the oven. Serve with the parsley scattered over.

OVEN POTATOES TRAY (SANIAT PATATES BA EL-LAHMA FI AL-FORN)

Steps:

• Wash the potatoes very well.
• Dry the potato.
• Peel the potatoes and cut into medium slices.
• Peel and cut the onions into thin round slices.
• Put peeled potatoes and onions into a pot filled with water.
• Boil the potatoes and the onions for about 8 minutes.
• Wash the stew meat (beef) well.
• Put the meat into another pot (filled with water).
• Boil the meat for about 7 minutes (skimming off the fat and the blood as it boils).
• Place 2 sticks of butter 8 OZ (4 Oz each) in a very large oven pan or tray.
• If you do not have a very large oven pot use 2 medium oven pans.
• Mix everything together.
• Put meat over the butter.
• Add the boiled potatoes, onions, and 2 cans of tomato paste to the meat.
• Add water from the meat to cover the potatoes.
• If the water is not enough, then, use more water from the boiled potatoes to cover the potatoes.
• Add salt and pepper to taste.
• Stir all (about 3 minutes) well to mix the tomato paste.
• Bake in 350 degree oven (without cover) for 1 hour or more, until potatoes become soft.
• Serve over rice.

TRAY-BAKED POTATOES

Steps:

• Liberally butter the oven tray. Slice the potatoes using the fine blade of a food processor or a sharp knife, separating slices that have stuck together.
• Pour the boiling water into a large pan and whisk in the bouillon powder. Tip in the potatoes, cover, bring to the boil and cook for 2 minutes.
• Using a fish slice, transfer the potatoes to the oven tray, letting a little of the stock come along with each batch. Spread the potatoes out evenly in the oven tray. Don't attempt to overlap layers in a neat fashion, as you would for a gratin - this is a casual, baker's-style dish. Discard the remaining stock, or use it as a soup base.
• Season the potatoes, then slide the tray into the oven for the last 30 minutes of the pork cooking time (or cook separately for 30 minutes in a preheated 170C/Gas 4/fan oven). After 30 minutes, increase the heat to 220C/Gas 7/ fan oven 200C, and cook for 25-35 minutes longer.
• Score the potatoes into 8 portions and serve straight from the tray, lifting them out with a fish slice. They won't look neat but will taste divine.

OVEN POTATOES

Steps:

• In a greased 13x9-in. baking dish, layer the potatoes and onion. In a small bowl, combine the butter, salt, pepper and garlic powder; drizzle over potatoes and onion. Sprinkle with Parmesan cheese; stir gently to combine., Cover and bake at 400° for 45 minutes or until potatoes are tender. Uncover; sprinkle with the cheddar cheese. Bake 5-10 minutes longer or until the cheese is melted.

CHOCOLATE PEPPERMINT BARK COOKIES - BON APPETIT

Steps:

• Preheat oven to 350°F Spray 13x9x2-inch metal baking pan with nonstick spray. Line bottom of pan with long strip of 9-inch-wide parchment paper, leaving overhang on both short sides of pan. Whisk flour and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually beat in sugar. Continue beating until mixture is light and fluffy, stopping occasionally to scrape down sides of bowl, about 3 minutes. Beat in vanilla, then egg yolk. Gradually add flour mixture, beating on low speed just to blend.
• Drop dough by tablespoonfuls into prepared baking pan, spacing evenly. Using moistened fingertips, press dough to form even layer over bottom of pan. Pierce dough all over with fork.
• Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes. Place pan on rack; immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3 minutes. Using small offset spatula, spread bittersweet chocolate over top of cookie in thin even layer. Immediately sprinkle chopped peppermint candies over.
• Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Remove from over water. Using fork, drizzle white chocolate all over cookies. Chill until white chocolate is set, about 30 minutes.
• Using paper overhang as aid, lift cookie from pan and transfer to work surface. Using large knife, cut cookie into irregular pieces. DO AHEAD Can be made 1 week ahead. Store in refrigerator in airtight containers between layers of waxed paper or parchment paper.