Roasted Potato Pennette Rachael Ray Recipes

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ROASTED RED NEW POTATOES WITH SWEET PAPRIKA BUTTER AND PARSLEY



Roasted Red New Potatoes with Sweet Paprika Butter and Parsley image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

3 pounds small red new potatoes
1 tablespoon extra-virgin olive oil
1/2 stick butter
2 teaspoons sweet paprika
1/4 cup parsley leaves, chopped
Salt and pepper

Steps:

  • Preheat oven to 450 degrees F.
  • Sort potatoes. Potatoes that are 2 inches or less in diameter can be left whole. Halve remaining potatoes. Coat very lightly with a drizzle of extra virgin olive oil and roast potatoes 20 to 25 minutes, until just tender. Transfer potatoes from the oven to a bowl. Sprinkle in parsley and season the potatoes with salt and pepper. Toss the potatoes with butter and paprika to coat evenly. Adjust salt and pepper, to your taste, and serve.

RACHAEL RAY'S SMASHED POTATOES



Rachael Ray's Smashed Potatoes image

I found this recipe on foodnetwork.com. After making these for my BF i was convinced that these are the way to go! We both loved them, and couldn't get enough! Next time I am going to try the chive cream cheese in this...

Provided by cookandcookagain

Categories     Potato

Time 40m

Yield 6 , 6 serving(s)

Number Of Ingredients 5

2 1/2 lbs small yukon gold potatoes
1/2 cup half-and-half or 1/2 cup whole milk
8 ounces cream cheese
10 chives or 2 scallions
salt and pepper

Steps:

  • Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, chop or snip the chives or scallions.
  • When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit.
  • Mash potatoes with half-and-half or milk using a potato masher.
  • Add in the cream cheese and smash until the cheese melts into the potatoes.
  • Add chives or scallions.
  • Season with salt and pepper, to your taste.

Nutrition Facts : Calories 322.7, Fat 15.7, SaturatedFat 9.8, Cholesterol 49, Sodium 127.7, Carbohydrate 40, Fiber 3.4, Sugar 1.8, Protein 7

RACHEL'S OVEN FRIES / ROASTED POTATO WEDGES



Rachel's Oven Fries / Roasted Potato Wedges image

Potatoes made tasty and simple. This is good for 2 people to share, so use the recipe multiplier for more servings. Makes a healthier substitute for french fries, and a great side dish for a hearty meal in place of mashed or baked potatoes. I like this particular herb mix, but feel free to use pretty much any kind of seasoning in a 1/2 tsp-1 tsp amount. Montreal Chicken Rub is the perfect seasoning for this! And, this is vegan.

Provided by the80srule

Categories     Low Protein

Time 55m

Yield 16 wedges, 2 serving(s)

Number Of Ingredients 7

2 large russet potatoes
2 tablespoons olive oil
1/2 teaspoon lemon juice
1/4 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground rosemary
1 dash garlic powder

Steps:

  • Cut the potatoes into wedges shaped like large french fries, about 6-8 from each potato.
  • Place the wedges into a large tossing/mixing bowl. Pour in the lemon juice and olive oil and toss well to fully coat the potato wedges.
  • Put the spice mix (mine, a premade one, or your choice) on the potatoes and toss well to coat, shake any additional spices on if need be.
  • Place the potatoes laying flat in a baking dish and bake at 350 for 15 minutes.
  • Turn them so the other sides can cook, bake for another 30 minutes.
  • Let cool, blot off any excess oil, and enjoy.

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