SKILLET POTATO MEDLEY
The pretty potatoes I had just harvested from my garden inspired me to mix them up for dinner. The results: a wonderful side dish. -Lori Merrick, Danvers, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cut Yukon Gold, red and purple potatoes into 1/4-in. cubes. In a large cast-iron or other heavy skillet, heat butter and oil over medium heat. Add cubed potatoes; cook and stir 5 minutes., Peel and cut sweet potato into 1/4-in. cubes; add to skillet. Add remaining ingredients; cook and stir until potatoes are tender, 10-12 minutes.
Nutrition Facts : Calories 211 calories, Fat 9g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 316mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.
VEGETABLE MEDLEY
A vegetable medley that is soooo good!
Provided by UPPERAIRS
Categories Side Dish Vegetables
Time 2h10m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
- Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
- Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.
Nutrition Facts : Calories 319.9 calories, Carbohydrate 50.2 g, Fat 11.7 g, Fiber 8 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 48.5 mg, Sugar 10.4 g
POTATO VEGETABLE MEDLEY
"Vegetables star in this fresh-tasting and colorful side dish," writes field editor Edna Hoffman, Hebron, Indiana. "The mild seasoning lets their natural goodness come through. Just because you're cooking a small portion doesn't mean you can't use a variety of produce."
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a greased 1-qt. baking dish, combine the potatoes, carrots, onion, broth and 1/2 teaspoon seasoned salt. Cover and bake at 400° for 30 minutes. Stir in zucchini and remaining seasoned salt. Bake 5-10 minutes longer or until vegetables are tender. Sprinkle with parsley.
Nutrition Facts :
ROASTED POTATO MEDLEY
A great dish to get your family introduced to sweet potatoes. This came from the American diabetes Association.
Provided by SharonB
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl, combine all ingredients and toss well to coat potatoes.
- Place in casserole dish and roast uncovered for 40 to 45 minutes, or until potatoes are tender.
ROASTED POTATO MEDLEY
The trio of potatoes are flavored with olive oil, balsamic vinegar, thyme and garlic. Preparation time is 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Side Dish Potato Side Dish Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.
- Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 17.6 g, Fat 4.6 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 34.1 mg, Sugar 2.4 g
ROASTED HERB POTATO MEDLEY
Provided by Lane Crowther
Categories Herb Potato Side Roast Thanksgiving Vegetarian Fall Vegan Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Oil 2 large baking sheets. Whisk first 6 ingredients in large bowl to blend. Add potatoes. Sprinkle generously with salt and pepper. Toss to coat. Using slotted spoon, transfer potatoes to prepared sheets, spreading in single layer. Reserve oil mixture in bowl.
- Roast potatoes until tender and golden, stirring and turning potatoes occasionally, about 1 hour. Return potatoes to reserved oil mixture in bowl; toss. (Can be prepared 6 hours ahead. Cover and refrigerate. Transfer potatoes to baking sheet; rewarm in 400°F oven about 20 minutes, stirring occasionally.) Transfer to bowl. Garnish with herb sprigs.
ROASTED HERB POTATO MEDLEY
Make and share this Roasted Herb Potato Medley recipe from Food.com.
Provided by Bev I Am
Categories Potato
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Oil 2 large baking sheets.
- Whisk first 6 ingredients in large bowl to blend.
- Add potatoes.
- Sprinkle generously with salt and pepper.
- Toss to coat.
- Using slotted spoon, transfer potatoes to prepared sheets, spreading in single layer.
- Reserve oil mixture in bowl.
- Roast potatoes until tender and golden, stirring and turning potatoes occasionally, about 1 hour.
- Return potatoes to reserved oil mixture in bowl; toss.
- (Can be prepared 6 hours ahead. Cover and refrigerate. Transfer potatoes to baking sheet; rewarm in 400°F oven about 20 minutes, stirring occasionally.) Transfer to bowl.
- Garnish with herb sprigs.
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