Roasted Baby Dutch Potatoes Recipe Recipe For Stuffed

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OVEN ROASTED BABY DUTCH POTATOES RECIPE



Oven Roasted Baby Dutch Potatoes Recipe image

Oven Roasted Baby Dutch Potatoes Recipe

Provided by Aimee Stock

Categories     Side Dish

Time 30m

Number Of Ingredients 5

1 lb Baby Gold Potatoes (washed, dried and halved)
1 tbsp Olive Oil
Salt (to taste)
Pepper (to taste)
HERBS such as rosemary or thyme (optional)

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!

ROASTED BABY POTATOES



Roasted Baby Potatoes image

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

1 (24 ounce) bag unpeeled golden baby potatoes
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chopped fresh rosemary, or to taste
sea salt and freshly ground black pepper to taste

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

ROASTED BABY POTATOES WITH ROSEMARY



Roasted Baby Potatoes with Rosemary image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

2 pounds small potatoes, baby Yukon gold or red skin potatoes
6 cloves garlic, cracked away from skin
2 to 3 tablespoons extra-virgin olive oil, enough to just coat potatoes
2 tablespoons fresh rosemary leaves, chopped
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 450 degrees F.
  • Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.
  • Place potatoes on center rack of oven and roast 20 minutes, until just tender.

ROASTED BABY POTATOES WITH HERBS



Roasted Baby Potatoes with Herbs image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 6

1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1 tablespoon herbes de Provence, plus extra for garnish
3 cloves garlic, minced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Salt and freshly ground black pepper

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.

ITALIAN-STYLE ROASTED BABY POTATOES



Italian-Style Roasted Baby Potatoes image

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

24 baby potatoes, scrubbed and halved
3 tablespoons olive oil
1 (.7 ounce) package dry Italian-style salad dressing mix

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

STUFFED BABY RED POTATOES



Stuffed Baby Red Potatoes image

Make and share this Stuffed Baby Red Potatoes recipe from Food.com.

Provided by CookingONTheSide

Categories     Lunch/Snacks

Time 1h

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 9

24 small red potatoes (about 2 1/2 pounds)
1/4 cup butter, melted
1/2 cup parmesan cheese, shredded and divided
1/2 cup cooked bacon, crumbled and divided
2/3 cup sour cream
1 egg, beaten
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika

Steps:

  • Scrub potatoes; place in a large saucepan and cover with water.
  • Bring to a boil.
  • Reduce heat; cover and cook for 15-20 minutes or until tender; drain.
  • When cool enough to handle, cut a thin slice off the top of each potato.
  • Scoop out pulp, leaving a thin shell (cut thin slices from potato bottoms to level if necessary).
  • In large bowl, mash the potato tops and pulp with butter.
  • Set aside 2 T each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes.
  • Stir in the sour cream, egg, salt and pepper.
  • Spoon mixture into potato shells.
  • Top with remaining cheese and bacon; sprinkle with paprika.
  • Place in an ungreased 15-inch by 10-inch by 1 inch baking pan.
  • Bake at 375 degrees for 12-18 minutes or until a thermometer reads 160 degrees.

Nutrition Facts : Calories 169.6, Fat 4.9, SaturatedFat 2.7, Cholesterol 19.9, Sodium 175.3, Carbohydrate 27.4, Fiber 2.9, Sugar 2.5, Protein 5.1

DUTCH POTATOES



Dutch Potatoes image

In Lynden, Washington, Perlene Hoekema whips up mashed potatoes with carrots and sour cream for a pleasing side dish.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 7

2 cups cubed peeled potatoes
1 cup sliced fresh carrots
1/4 cup chopped onion
2 teaspoons butter
1/4 cup sour cream
1/4 teaspoon salt
Minced chives

Steps:

  • Place potatoes and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, saute onion in butter in a small skillet for 8-10 minutes or until golden brown. , Drain potatoes and carrots; mash. Beat in the onion, sour cream and salt. Sprinkle with chives.

Nutrition Facts : Calories 261 calories, Fat 10g fat (6g saturated fat), Cholesterol 17mg cholesterol, Sodium 386mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 5g fiber), Protein 5g protein.

STUFFED BABY RED POTATOES



Stuffed Baby Red Potatoes image

This recipe just says "party!" The ingredients are basic, but the finished appetizer looks like you worked a lot harder than you did. -Carol Bess White, Portland, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 2 dozen.

Number Of Ingredients 9

24 small red potatoes (about 2-1/2 pounds)
1/4 cup butter, cubed
1/2 cup shredded Parmesan cheese, divided
1/2 cup crumbled cooked bacon, divided
2/3 cup sour cream
1 large egg, beaten
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika

Steps:

  • Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level if necessary.), In a large bowl, mash the potato tops and pulp with butter. Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in the sour cream, egg, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika., Place in an ungreased 15x10x1-in. baking pan. Bake at 375° until a thermometer reads 160°, 12-18 minutes.

Nutrition Facts : Calories 82 calories, Fat 4g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 135mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

STUFFED BABY RED POTATOES RECIPE - (1.8/5)



Stuffed Baby Red Potatoes Recipe - (1.8/5) image

Provided by commercecook

Number Of Ingredients 7

20 small baby red potatoes
1 tablespoon olive oil
2 cloves of garlic, minced
1 cup mayonnaise
1/2 cup Asiago cheese, finely grated
1/4 teaspoon cayene pepper, or to taste
2 tablespoons fresh chives, snipped

Steps:

  • Place baby potatoes in an ovenproof pan, coat with oil and roast in the oven at 375 degrees for approximately 40 minutes or until tender when tested with the tip of a knife. Remove from oven and cool. Cut a thin slice off bottom of each allowing them to sit level. Cut and remove 1/3 off the top of each potato with a sharp knife being careful not to tear the skin. Scoop out and discard centers with a melon baller leaving at least 1/4 inch wall. (It's not as hard as it seems. If you want more potato and less filling, just scoop out a smaller amount of the potato.) In a small bowl, combine and mix together the garlic, mayo, Asiago cheese, pepper and chives. Fill hallowed out potato with the mixture. Can be made 1 day in advance, cover and refrigerate if not serving immediately. When ready to serve, place them on a baking sheet and bake at 350 degrees for 12 minutes or until tops are brown.(I added a little bit of additional grated cheese on top for looks.) Serve hot or at room temperature.

LEMON GARLIC BABY DUTCH YELLOW POTATOES



Lemon Garlic Baby Dutch Yellow Potatoes image

I found this recipe on a bag of baby Dutch yellow potatoes that I recently bought for a different recipe. THIS recipe sounded so good that I changed my menu and prepared this instead. It was a hit with my family. Although it states "baby DUTCH yellow potatoes", I'm sure that this would work as well with any variety of baby potatoes. I haven't tried it with larger potatoes cut down to size. I used fresh lemon juice and I really think that this made the recipe so I can't vouch for it if you use the bottled stuff.

Provided by Hey Jude

Categories     Low Protein

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 1/2 lbs dutch yellow potatoes, halved
1/2 cup butter, melted
2 teaspoons garlic, minced
1 teaspoon salt
juice of one whole lemon
1 tablespoon parmesan cheese, grated

Steps:

  • Preheat oven to 350°.
  • Place potatoes in an 8" X 8" baking dish.
  • In a small bowl, combine melted butter, garlic, salt and lemon juice. Pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
  • Bake, covered, for 30 minutes. Uncover and bake and additional 10 minutes or until golden brown.

Nutrition Facts : Calories 330.1, Fat 23.6, SaturatedFat 14.8, Cholesterol 62.1, Sodium 774.4, Carbohydrate 27.3, Fiber 4.1, Sugar 2, Protein 3.7

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