Roasted Baby Potatoes With Chive Oil Recipes

GARLIC CHIVE BUTTER ROASTED POTATOES

Steps:

• Preheat oven to 400°F (207°C).
• Melt the butter in a microwave for about 30 seconds. Add the garlic, chives, black pepper, salt and 1 tablespoon of Parmesan cheese into the heated and melted butter, stir to mix well.
• Toss the potatoes with the garlic chive butter. Stir to coat well and transfer them to an oven safe baking dish or skillet (cast-iron preferred). Cover the potatoes with aluminum foil and roast for 30 minutes.
• Remove from heat, toss the potatoes well with the garlic chive butter at the bottom of the baking dish or skillet. Sprinkle the remaining 1 tablespoon of Parmesan cheese evenly on top of the potatoes and serve immediately.

ROASTED BABY POTATOES

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.

ROASTED BABY POTATOES WITH EGGPLANT CAVIAR AND CREME FRAICHE

Steps:

• Preheat the oven to 400 degrees F. Set a cooling rack into a baking sheet.
• Halve the eggplant lengthwise and score the flesh by making three long cuts down the middle and sides, making sure not to pierce the skin. Salt the eggplant and then place it
• cut-side down on the prepared cooling rack for 30 minutes to release moisture.
• Turn the eggplant over and remove the cooling rack. Using paper towels, dry the eggplant and the baking sheet of any moisture. Cut the eggplant into 1-inch cubes and place back on the baking sheet. Scatter the garlic cloves among the eggplant. Drizzle with 3 tablespoons of olive oil. Sprinkle with the smoked paprika and some salt and pepper. Toss to coat. Roast until the eggplant is completely soft and browned, about 30 minutes. Let cool.
• Increase the oven temperature to 425 degrees F.
• Lightly oil a baking sheet. Toss the potatoes in a medium bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and some pepper. Place the potatoes cut-side down on the oiled baking sheet and roast until tender, 13 to 15 minutes. Let cool.
• Scrape the cooled eggplant into the bowl of a food processor and squeeze the roasted garlic out of its peels into the food processor. Add the lemon zest, lemon juice, parsley, mint and the remaining 2 tablespoons olive oil and puree until smooth. Add the shallot and tomato and pulse to combine. Season with salt and pepper, if necessary.
• To serve, scoop out a cavity in each potato half with a paring knife or small spoon. Fill with the "eggplant caviar" and top with a dollop of creme fraiche and a sprinkle of black sesame seeds.

ROASTED BABY POTATOES WITH ROSEMARY

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

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 BABY POTATOES WITH CRACKLINGS AND CHIVES

Steps:

• Preheat oven to 375 degrees. Toss together halved baby potatoes and room-temperature reserved skimmed pork fat. Season with coarse salt and freshly ground pepper.
• Transfer to a rimmed baking sheet. Cut reserved skin into 1-inch pieces, and toss with room-temperature reserved skimmed pork fat and heated reserved shredded pork.
• Transfer to a separate baking sheet. Roast until potatoes are tender and golden and skin pieces start to crisp, 25 to 30 minutes.
• Meanwhile, heat extra-virgin olive oil in a skillet over medium heat. Add collard greens and water. Season with salt and pepper. Cook until wilted, about 7 minutes.
• Transfer greens to a platter, and top with potatoes and cracklings. Drizzle with heated reserved jus, and garnish with chives.

GARLIC & ROSEMARY MINI ROASTED POTATOES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the baby potatoes with the olive oil, halved garlic bulb and rosemary in a roasting tin. Season. Roast for 50 mins-1 hr until the potatoes are tender and the skins golden brown and slightly wrinkled. Toss again before before serving.