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
CRISPY ROASTED MINI POTATOES
Roasted Mini Potatoes are crispy and flavorful. They're a quick and delicious side dish that requires minimal effort and yields excellent results!
Provided by Jordan
Categories Side Dish
Time 55m
Number Of Ingredients 7
Steps:
- Preheat oven to 365 F
- Toss all ingredients in a medium sized mixing bowl until potatoes are fully coated. Transfer the potatoes to an 8-10'' baking dish and cover with foil. Bake for 30-40 minutes.
- Remove the pan from the oven and toss the potatoes with a wooden spoon. Uncover the potatoes and increase the heat to 450 F. Bake for 10-15 minutes or until the potatoes are crispy and easy to poke with a fork (keep an eye on them since potato sizes can vary!) Garnish with fresh chopped parsley and serve.
Nutrition Facts : Calories 98 kcal, Carbohydrate 17 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 6 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
GARLIC ROASTED POTATOES
Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield : 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
- Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
ROASTED BABY POTATOES WITH ROSEMARY
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
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.
GARLIC & ROSEMARY MINI ROASTED POTATOES
A longer roast make these mini roasties sweet and nutty, with a golden, crisp exterior
Provided by Anna Glover
Time 1h5m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 257 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.02 milligram of sodium
ROASTED MINI POTATOES WITH OREGANO BUTTER
You'll have lots of oregano butter left over. It's delicious on steak, fish or vegetables and can be refrigerated for up to one week or frozen for one month.
Provided by Chef mariajane
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Prehet oven to 425°F.
- On a baking sheet, toss potatoes with olive oil and roast for 30-35 minutes or until potatoes are golden brown and fork-tender.
- Meanwhile, combine the butter, oregano and roasted garlic pastes, salt and pepper in a bowl; gently mix with a fork. Divide butter mixture between 2 large pieces of plastic wrap and roll each into a log and chill in the refrigerator.
- Transfer roasted potatoes to a serving dish and add 2 tablespoons oregano butter (save the rest for a later use) and toss to coat; garnish with fresh oregano and serve immediately.
Nutrition Facts : Calories 310.3, Fat 24.9, SaturatedFat 14.9, Cholesterol 61, Sodium 155.6, Carbohydrate 20.8, Fiber 3, Sugar 1, Protein 2.7
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