ROASTED BABY POTATOES
Quick and easy recipe for roasted baby potatoes. Bake them at the same time as you cook your main dish! Can also be used as a quick appetizer! These were so good you don't even need butter or salt to taste. Made the mistake of having them done before the main dish and they were almost all gone by the time dinner started!
Provided by Jenny
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
- Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.
Nutrition Facts : Calories 193 calories, Carbohydrate 30.2 g, Fat 6.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 90.6 mg, Sugar 1.3 g
OVEN ROASTED BABY DUTCH POTATOES RECIPE
Oven Roasted Baby Dutch Potatoes Recipe
Provided by Aimee Stock
Categories Side Dish
Time 30m
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees.
- Wash, dry and halve the potatoes.
- Place potatoes cut side down on the sheet pan and place the sheet pan on the BOTTOM rack of the oven.
- Roast for about 15-20 minutes or until golden and tender. Time may vary depending on size of potatoes and your oven temperature.
- Serve immediately. Vegan sour cream is a wonderful dip for these potatoes!
CRISPY SMASHED DUTCH POTATOES
Crispy Smashed Dutch Potatoes are like irresistible french fries - crispy and perfectly seasoned - but healthier. Naturally gluten-free and vegan, these little potatoes can be dressed up for a fancier dinner at home but are equally at home next to your favorite comfort-food.
Provided by Liz
Categories Side Dish
Time 1h
Number Of Ingredients 5
Steps:
- Set a rack in the upper 1/3 of oven and preheat oven to 425F.
- While oven is preheating, place potatoes whole in a pot. Add water so that potatoes are covered by 1-2 inches. Add 1 1/2 tsp. kosher salt. Bring water to a boil. Continue to cook until potatoes are fork tender, about 10-15 minutes.
- When potatoes are cooked throughout, drain water from pot and allow potatoes to sit until cool enough to handle, about 5 minutes.
- Coat baking sheet (lined with foil if you'd like) with 1-2 Tbs. of the olive oil. Transfer potatoes to a baking sheet. Smash with a potato masher, so that potatoes are about 1/2-inch thick, smashed but still mostly together.
- Brush or drizzle remaining 3 Tbs. olive oil over potatoes. Sprinkle with garlic powder, remaining 1 1/2 tsp. kosher salt, and black pepper.
- Bake in preheated oven for 20-25 minutes, until potatoes are crispy along edges.
- Serve immediately.
Nutrition Facts : Calories 105 kcal, ServingSize 1 serving
ITALIAN-STYLE ROASTED BABY POTATOES
These roasted baby potatoes are a quick and easy side dish that can be made while the main dish is cooking.
Provided by Jules
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish or rimmed sheet with foil.
- Place halved potatoes in a large resealable plastic bag. Add olive oil and Italian dressing mix, seal bag, and shake until all potatoes are coated evenly. Transfer to the prepared baking dish.
- Roast in the preheated oven until tender, flipping potatoes halfway through cooking time, about 30 minutes.
Nutrition Facts : Calories 263.5 calories, Carbohydrate 49.5 g, Fat 5.3 g, Fiber 6.1 g, Protein 5.6 g, SaturatedFat 0.8 g, Sodium 414.3 mg, Sugar 3.4 g
ROASTED BABY POTATOES WITH HERBS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
- Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.
ROASTED POTATOES AND BABY CARROTS WITH GARLIC
I just purchase a small bag of baby carrots and use the whole bag for this, or use regular peeled carrots cut into about 2-inch chunks. Try to use a good quality olive oil for this. After you have been making this for a while you will know just how much to adjust your salt and garlic, the amounts listed are about the amounts I use when I make this, but all ingredients can be adjusted to suit taste, if you are a garlic-lover use lots of garlic, after cooking the garlic flavor will mellow and will not as strong, so don't be intimated by 8 cloves! This can be made hours in advance and just rewarmed. If you find that the baby carrots are done before the potatoes just remove them to a bowl. I make this very often, it is a simple side dish with lots of flavor, I roast all of my root veggies using the same method and ingredients, rutabagas, parsnips, beets, large chunky size carrots and even sweet potatoes or yams, just peel them and chop into 2-inch pieces (larger size for yams). This is a fantastic side dish, simple and delicious!
Provided by Kittencalrecipezazz
Categories Potato
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Dry the veggies well with a paper towel and place in a large bowl.
- Prepare a large non-stick baking sheet, you can line with foil and spray the foil liberally with cooking spray.
- In a small bowl combine olive oil, chopped garlic, coarse salt and black pepper; mix well to combine.
- Pour over the veggies and toss to coat with a wooden spoon or clean hands.
- Set oven to 400 degrees F.
- Roast in oven for about 30 minutes or until the potatoes are fork-tender, tossing occasionally with a spatula (might take more or less time depending on the size of potatoes).
ROASTED BABY POTATOES
A quick and easy recipe for roasted baby potatoes. Bake them at the same time as you cook your main dish! This recipe also can be used for a quick appetizer. These are so good you don't even need butter or salt to taste. I once made the mistake of having them done before the main dish and they were almost all gone by the time dinner started!
Provided by Jenny
Categories Roasted Potatoes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
- Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.
Nutrition Facts : Calories 193 calories, Carbohydrate 30.2 g, Fat 6.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 90.6 mg, Sugar 1.3 g
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