OVEN ROASTED RED POTATOES AND ASPARAGUS
This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too...yum!
Provided by THREDDIES
Categories Side Dish Vegetables Asparagus Baked
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
- Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 23.5 g, Fat 4.9 g, Fiber 4 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 650.5 mg, Sugar 2.8 g
ROASTED GARLIC-PARMESAN FINGERLING POTATOES
Everyone loves roasted potatoes, and fingerling potatoes have a natural hint of sweetness that makes them a nice alternative to other potatoes. They pair well with almost anything, from grilled steak to chicken marsala. The possibilities are endless! The Parmesan cheese and garlic brown up in the oven for crunchy bits of flavor.
Provided by France C
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined.
- Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move skillet to the preheated oven.
- Roast in the preheated oven for 15 to 20 minutes or until soft, tossing potatoes halfway through. Remove from oven and top with parsley.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 20.7 g, Cholesterol 9.8 mg, Fat 10.5 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 357.7 mg, Sugar 0.1 g
ROASTED POTATOES AND ASPARAGUS WITH PARMESAN
Provided by Melissa Roberts
Categories Potato Side Roast Vegetarian Quick & Easy Parmesan Asparagus Spring Summer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (side dish) servings
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F with rack in upper third.
- Toss together asparagus, potatoes, oil, and 1/2 teaspoon each of salt and pepper in a large shallow baking pan, spreading evenly. Roast, stirring once, 20 minutes. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 3 minutes more.
ROSEMARY ROASTED POTATOES AND ASPARAGUS
Showcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add minced garlic and you get a gorgeous, flavorful side dish. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once., Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.
Nutrition Facts : Calories 175 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED FINGERLING POTATOES WITH ASPARAGUS & GREEN BEANS RECIPE - (4.3/5)
Provided by Mrs_imUnLawson
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F. Par-cook the fingerling potatoes for 5 to 6 minutes in a large pot of boiling water. Remove from water and let cool. Line a baking sheet with tin foil for easier clean up then spray with cooking spray. Slice the potatoes into half, lengthwise and put on the baking sheet, drizzle with half of the olive oil and season with salt and pepper to taste. Bake for 10 to 15 minutes or until golden brown. While the potatoes are cooking, toss the asparagus and green beans with remaining olive oil and season with salt and pepper to taste. Remove the potatoes from oven and toss the asparagus and green beans on the baking sheet with the potatoes. Return to the oven and cook for an additional 4 to 5 minutes or until the veggies are tender but still a bit crisp. Enjoy.
PAN-SEARED SCALLOPS WITH BROWN BUTTER, HAZELNUTS AND WHITE TRUFFLE OIL WITH ROASTED FINGERLING POTATOES AND ASPARAGUS
Steps:
- For the potatoes: Preheat oven to 400 degrees F.
- In a large bowl, toss the fingerling potatoes with the olive oil and season with salt and pepper, to taste. Add the potatoes to a roasting pan and bake for about 25 minutes. Test with fork for tenderness. Remove them from oven to a bowl and set aside.
- For the asparagus: Bring a large pan of salted water to a boil over high heat. Add the asparagus and blanch until they become bright green, about 2 minutes. Remove and plunge into an ice bath or rinse under cold water.
- For the scallops: Heat a nonstick saute pan over medium heat until very hot and add the olive oil. Season scallops lightly with salt and pepper. When oil is hot, add the scallops and saute the first side until golden brown, approximately 2 minutes. Turn the scallops over, and after 1 minute, add the butter and the hazelnuts. When scallops are seared, transfer them to a plate and keep warm.
- Add lemon juice to the butter and hazelnuts. When the butter has browned add the 2 tablespoons of the chopped parsley. (Add 1 or 2 drops of white truffle oil to the butter, if desired.)
- Toss the potatoes and asparagus in the brown butter until heated through. Transfer the vegetables to a serving platter. Position the scallops over the vegetables and garnish with chopped parsley. Drizzle remaining brown butter over scallops and serve.
ROASTED FINGERLING POTATOES WITH WHOLE GARLIC
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl combine all the ingredients and toss. Transfer to a baking sheet and roast for 15 to 20 minutes or until nice and tender.
ROASTED GARLIC FINGERLING POTATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- In a casserole dish, mix together the potatoes, oil, garlic, parsley, salt, and pepper. Roast for 20 minutes or until the potatoes are tender.
ROASTED FINGERLING POTATOES WITH LEMON-PARSLEY AIOLI
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the potatoes: Preheat the oven to 450 degrees F.
- In a medium bowl, toss together the potatoes, salt, cayenne and olive oil. Place the potatoes cut-side down on a non-stick baking sheet and bake for 20 minutes, or until the potatoes are golden brown and cooked through.
- For the aioli: While the potatoes are roasting, whisk together the mayonnaise, lemon juice, lemon zest, mustard and salt in a small bowl. Fold in the chopped parsley and set aside until ready to serve.
- Serve the potatoes warm alongside the bowl of lemon-parsley aioli, for dipping.
CRISPY-SKIN KING SALMON WITH ROASTED ASPARAGUS, FINGERLING POTATOES, AND HOLLANDAISE SAUCE
Categories Fish Potato Dinner Salmon Asparagus Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 22
Steps:
- Roast the potatoes:
- Preheat the oven to 400°F.
- On a large baking sheet, toss together the potatoes, oil, salt, and pepper. Roast in the oven until tender. Remove from the oven and let cool. Once the potatoes are cool enough to handle, cut them into thin slices.
- Meanwhile, roast the asparagus:
- On a large baking sheet, toss together the asparagus, oil, salt, and pepper. Squeeze the lemon juice over the asparagus then roast in the oven until tender, about 5 minutes. Leave the oven on.
- Make the hollandaise:
- In a small saucepan over moderate heat, combine the vinegar, tarragon, and peppercorns and bring to a simmer. Continue simmering until reduced to about 1 tablespoon. Strain the vinegar through a fine-mesh sieve.
- Set a metal bowl over a medium saucepan of gently simmering water (do not allow the bottom of the bowl to touch the water). Add the egg yolks and vinegar reduction and cook, whisking constantly so the eggs don't scramble, until the yolks are fluffy and light in color. Add the clarified butter in a slow steady stream, whisking constantly. Remove the hollandaise sauce from the heat and cover to keep warm.
- Cook the salmon:
- Season both sides of the salmon fillets with salt and pepper.
- In a large sauté pan over moderate heat, warm the olive oil until hot but not smoking. Add the salmon, skin side down, and sear until golden brown. Flip the salmon over, sear for about 10 seconds, then immediately flip the salmon over again so that the skin is facing down. Transfer the salmon to the oven to finish cooking for about 5 minutes. Squeeze the lemon juice over the salmon.
- To serve:
- Place a salmon fillet in the center of each of 4 plates. Arrange the potatoes and asparagus beside the salmon and drizzle the asparagus with the hollandaise.
ROASTED GARLIC FINGERLING POTATOES WITH A TOUCH OF BACON
TOTAL Comfort food here! This easy side consists of potatoes accompanied by onion, just a touch of bacon, garlic and fresh sage.
Provided by Rita1652
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- Place all ingredients in a roasting pan.
- Place in oven for 15 minutes.
- Toss all ingredients and roast for 15 more minutes. Roast till fork tender and crisp!
Nutrition Facts : Calories 149.7, Fat 6.5, SaturatedFat 2.2, Cholesterol 9.6, Sodium 330.7, Carbohydrate 19.4, Fiber 3, Sugar 1.9, Protein 3.7
ROASTED ASPARAGUS AND FINGERLING POTATOES WITH ROSEMARY INFUSED OLIVE OIL
Asparagus spears and tender little fingerling potatoes are roasted in rosemary-scented olive oil for maximum flavor.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- In a saucepan, heat rosemary in Spectrum Organic Extra Virgin Frantoio Olive Oil over medium-low heat until fragrant and sizzling. Remove from heat and let steep for 20 minutes.
- Strain Spectrum Organic Extra Virgin Frantoio Olive Oil, reserving rosemary, and toss potatoes in 2 tablespoons of Spectrum Organic Extra Virgin Frantoio Olive Oil in a large bowl. Transfer potatoes to a roasting pan and roast for 20-30 minutes, until they are slightly browned and yield to a knife but still resistant.
- Toss asparagus in remaining Spectrum Organic Extra Virgin Frantoio Olive Oil and add to potatoes.
- Roast for another 8-10 minutes (less if asparagus are very thin), turning frequently, until potatoes are golden and asparagus are tender.
- Season to taste with Hain Pure Foods Iodized Sea Salt and fresh ground pepper.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 12.7 g, Fat 14.4 g, Fiber 3.1 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 151.9 mg, Sugar 2.7 g
ASPARAGUS, FINGERLING POTATOES AND SHALLOT FRITTATA
We love asparagus and I enjoy the fingerling potatoes. So when I came across this recipe for frittata, I thought I'd give it a try this Spring. If you can't find fingerling potatoes, you can easily substitute small red potatoes, Yukon gold or even small all-purpose potatoes. This recipe is from Pompeian Olive Oil
Provided by Charlotte J
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°.
- In a 10-inch non-stick skillet, heat 3 tablespoons of the oil together with the butter over low heat.
- When the butter has melted, add the shallots and potatoes, season with salt and pepper and cook, covered, until the potatoes are tender, stirring often.
- Transfer the mixture to a colander, drain well and set aside.
- In a large bowl, combine the eggs and 1/2 cup of the Parmesan, season with salt and pepper and whisk until well blended.
- Fold in the reserved asparagus and the potato/shallot mixture.
- Add the remaining olive oil to the skillet and set over medium heat.
- When hot, add the egg mixture and disperse the asparagus and potatoes evenly among the eggs.
- Cook for 1 to 2 minutes or until the bottom is just set.
- Sprinkle the top of the egg mixture with the remaining Parmesan and bake in the center of the preheated oven, for about 16 to 20 minutes or until the eggs are set and the top is lightly browned.
- Remove the frittata from the oven.
- Loosen the frittata if necessary by running a spatula around the insides of the skillet and carefully slide the frittata onto a large serving platter.
- Garnish with fresh chives and serve warm or at room temperature, cut into wedges, accompanied by a well-seasoned green salad and a crusty French baguette.
Nutrition Facts : Calories 381.4, Fat 24.6, SaturatedFat 7.4, Cholesterol 343.2, Sodium 313.6, Carbohydrate 22.7, Fiber 3.5, Sugar 2.5, Protein 17.7
SEA SALT ROASTED FINGERLING POTATOES
Make and share this Sea Salt Roasted Fingerling Potatoes recipe from Food.com.
Provided by Kishka
Categories Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees.
- Rinse potatoes until skins are clean, then dry them.
- Toss with olive oil and salt and pepper.
- Place in roasting pan and roast, uncovered, until a fork goes easily into one of the largest potatoes.
Nutrition Facts : Calories 188.7, Fat 3.6, SaturatedFat 0.5, Sodium 13.7, Carbohydrate 35.7, Fiber 5.5, Sugar 2.6, Protein 3.8
ROASTED ASPARAGUS AND FINGERLING POTATOES WITH ROSEMARY INFUSED OLIVE OIL
Asparagus spears and tender little fingerling potatoes are roasted in rosemary-scented olive oil for maximum flavor.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- In a saucepan, heat rosemary in Spectrum Organic Extra Virgin Frantoio Olive Oil over medium-low heat until fragrant and sizzling. Remove from heat and let steep for 20 minutes.
- Strain Spectrum Organic Extra Virgin Frantoio Olive Oil, reserving rosemary, and toss potatoes in 2 tablespoons of Spectrum Organic Extra Virgin Frantoio Olive Oil in a large bowl. Transfer potatoes to a roasting pan and roast for 20-30 minutes, until they are slightly browned and yield to a knife but still resistant.
- Toss asparagus in remaining Spectrum Organic Extra Virgin Frantoio Olive Oil and add to potatoes.
- Roast for another 8-10 minutes (less if asparagus are very thin), turning frequently, until potatoes are golden and asparagus are tender.
- Season to taste with Hain Pure Foods Iodized Sea Salt and fresh ground pepper.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 12.7 g, Fat 14.4 g, Fiber 3.1 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 151.9 mg, Sugar 2.7 g
ROASTED GARLIC FINGERLING POTATOES
Make and share this Roasted Garlic Fingerling Potatoes recipe from Food.com.
Provided by mightyro_cooking4u
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- In a casserole dish, mix together potatoes, oil, parsley, garlic ,salt, pepper. Roast for 20 minutes or until the potatoes are tender.
SMASHED FINGERLING POTATOES WITH ROAST GARLIC-BASIL OIL
This recipe was featured in an email that I received this morning from Life Script Healthy Advantage. Sounds pretty good!
Provided by senseicheryl
Categories Potato
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, cover the fingerlings with cold water. Bring to a simmer over high heat and cook until tender, about 15 minutes. Drain in a colander.
- While the potatoes are cooking, puree half of the roasted garlic with the apple juice, basil and parsley in a blender until smooth. Season generously with salt and pepper. Add the olive oil slowly until incorporated. Reserve.
- Transfer half of the potatoes into a mixing bowl. Mash the potatoes with the remaining garlic using a stationary or hand mixer until smooth. Add the yogurt, whipping to smooth as necessary.
- Add the remaining potatoes and mash into rustic, large pieces. Season generously with salt and pepper. Drizzle in a little of the basil oil.
- Transfer to a warm serving dish. Drizzle a few tablespoons of the basil scented olive oil over the surface of the puree. Serve immediately while piping hot.
Nutrition Facts : Calories 253.3, Fat 9.6, SaturatedFat 1.5, Cholesterol 1.2, Sodium 29.3, Carbohydrate 37.6, Fiber 5, Sugar 6, Protein 5.2
SPECTACULAR FINGERLING POTATOES
My children absolutely love these tender "mini" potatoes. Fingerling potatoes can be found at the farmers market and specialty grocery stores, though Yukon Gold would work, too.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10 minutes. Drain. Transfer to a greased 15x10x1-in. baking pan. Combine the remaining ingredients; drizzle over potatoes and toss to coat., Bake, uncovered, 8-10 minutes or until tender, stirring once.
Nutrition Facts : Calories 141 calories, Fat 9g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 184mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
ROASTED ASPARAGUS AND FINGERLING POTATOES WITH ROSEMARY INFUSED OLIVE OIL
Asparagus spears and tender little fingerling potatoes are roasted in rosemary-scented olive oil for maximum flavor.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- In a saucepan, heat rosemary in Spectrum Organic Extra Virgin Frantoio Olive Oil over medium-low heat until fragrant and sizzling. Remove from heat and let steep for 20 minutes.
- Strain Spectrum Organic Extra Virgin Frantoio Olive Oil, reserving rosemary, and toss potatoes in 2 tablespoons of Spectrum Organic Extra Virgin Frantoio Olive Oil in a large bowl. Transfer potatoes to a roasting pan and roast for 20-30 minutes, until they are slightly browned and yield to a knife but still resistant.
- Toss asparagus in remaining Spectrum Organic Extra Virgin Frantoio Olive Oil and add to potatoes.
- Roast for another 8-10 minutes (less if asparagus are very thin), turning frequently, until potatoes are golden and asparagus are tender.
- Season to taste with Hain Pure Foods Iodized Sea Salt and fresh ground pepper.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 12.7 g, Fat 14.4 g, Fiber 3.1 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 151.9 mg, Sugar 2.7 g
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