Roasted Potato Crisps With Fresh Herbs Recipes

ROASTED POTATO WEDGES WITH HERBS

Roasted Potato Wedges with Herbs image

These are wonderful potatoes. They are pretty healthy, and they get nice and crispy in the oven. The cooking time has varied for various reviewers (and for me) so please take this into consideration when making these!

Provided by spatchcock

Categories Potato

Time 1h2m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons Dijon mustard
1 tablespoon olive oil
1 tablespoon rosemary, freshly chopped
1 tablespoon fresh oregano, chopped
1 tablespoon parsley, freshly chopped
1/2 teaspoon table salt
1/4 teaspoon black pepper
1 lb white new potatoes or 1 lb red potatoes, cleaned and cut in half

Steps:

Preheat oven to 425°F.
Combine all ingredients, except potatoes, in a small bowl.
Place potatoes in a large zip-close plastic bag.
Add mustard mixture.
Close bag and shake to coat.
Pour contents of bag into a shallow baking pan coated with cooking spray.
Bake, turning occasionally, until potatoes are tender, about 40-60 minutes.

CRISPY SMASHED HERBED POTATOES

Crispy Smashed Herbed Potatoes image

Golden brown and buttery, these spuds live up to their tantalizing name. A sprinkle of fresh herbs when they're hot out of the oven maximizes the flavor...and the pretty. -Althea Dye, Howard, Ohio

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

12 small red potatoes (about 1-1/2 pounds)
3 tablespoons olive oil
1/4 cup butter, melted
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh chives
1 tablespoon minced fresh parsley

Steps:

Preheat oven to 450°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain., Drizzle oil over the bottom of a 15x10x1-in. baking pan; arrange potatoes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness. Brush potatoes with butter; sprinkle with salt and pepper., Roast until golden brown, 20-25 minutes. Sprinkle with chives and parsley.

Nutrition Facts : Calories 292 calories, Fat 22g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 543mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

ROASTED MIXED POTATOES WITH FRESH HERBS AND BURRATA

Roasted Mixed Potatoes with Fresh Herbs and Burrata image

For my herbs, I used fresh dill, basil, and chives. Very light and springy, but they pack an herby punch.

Provided by chpmnk42

Categories Side Dish Potato

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

2 pounds mixed potatoes, chopped
1 medium lemon, zested and juiced, divided
4 tablespoons extra virgin olive oil, divided
2 cloves garlic, minced
kosher salt and freshly ground black pepper to taste
¼ cup roughly chopped fresh dill
¼ cup roughly chopped basil leaves
2 tablespoons chopped fresh chives
8 ounces burrata cheese

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Toss potatoes, lemon juice, 2 tablespoons olive oil, garlic, and a small pinch each of kosher salt and pepper together on a large baking sheet.
Roast in the preheated oven for 20 minutes. Toss and continue roasting until golden and crisp, 20 to 25 minutes more.
Meanwhile combine remaining 2 tablespoons of olive oil, dill, basil, chives, and lemon zest in a small bowl. Season with salt and pepper.
Remove potatoes from the oven and transfer to a serving plate. Tear burrata cheese into pieces and place over top. Drizzle with lemon-herb mix and serve.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 28.7 g, Cholesterol 26.7 mg, Fat 17.2 g, Fiber 4.2 g, Protein 8.8 g, SaturatedFat 6.6 g, Sodium 103.9 mg, Sugar 1.2 g

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