Roasted Potatoes With Buttermilk Yogurt Herb Sauce Recipes

MIXED ROASTED POTATOES WITH HERB BUTTER

Steps:

• Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with water and add salt to taste. Bring them to a boil, cook for 10 minutes, drain and cool. The potatoes will only be partially cooked and should be completely dry before you roast them.
• Preheat the oven to 400 degrees F. Toss the potatoes with the canola oil and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
• While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, thyme and rosemary and add salt and pepper to taste.
• When the potatoes are done, put them into a large bowl, toss with the herb butter and serve immediately.

CITRUS AND HERB ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
• Combine orange juice, olive oil, garlic, mustard, lemon juice, oregano, salt, pepper, cumin, and turmeric in a food processor; pulse to get a thick sauce.
• Place potatoes in the prepared pan and pour sauce over top. Toss to coat.
• Bake, covered, in the preheated oven for 40 minutes. Uncover and continue to bake until potatoes are tender, about 20 minutes more. Top with fresh thyme.

EASILY THE BEST GARLIC HERB ROASTED POTATOES RECIPE BY TASTY

Steps:

• Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir.
• Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.
• Combine olive oil, rosemary (or thyme), garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.
• Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.
• Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.
• Preheat oven to 425°F (220°C).
• Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
• Transfer to oven and roast, without moving, for 30-35 minutes.
• Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
• Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
• Enjoy!

BUTTERMILK ROASTED POTATOES

Steps:

• Prepare potatoes for roasting by peeling and cutting into large chunks.
• Toss with oil.
• Place in 425°F oven on lowest rack for best browning.
• Roast for 40-45 minutes, turning at least once.
• Mash potatoes in large bowl, leaving them slightly chunky.
• Stir in buttermilk, butter, and chives.
• Season with salt and pepper.

MIXED ROASTED POTATOES WITH HERB BUTTER

Steps:

• Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with cold water, and add salt. Bring them to a boil, cook for 10 minutes, drain and cool for 20 minutes. The potatoes will now be only partly cooked and should be completely dry before you roast them.
• Preheat the oven to 400 degrees F.
• Toss the potatoes with the oil and salt and pepper, to taste, and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
• While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, sage, rosemary, and thyme and season it with salt and pepper, to taste.
• When the potatoes are done, put them into a large bowl (reserve 1 cup for the Round 2 Recipe) and toss with the herb butter. (Reserve 2 tablespoons butter for the Round 2 Recipe Pork Hash).

GARLIC-ROASTED FINGERLING POTATOES WITH BUTTERMILK-YOGURT HERB D

Steps:

• For the potatoes, preheat the oven to 400 degrees.
• In a large bowl, combine the cut potatoes, olive oil, white wine, salt, pepper and thyme leaves. Toss well to coat.
• Arrange potatoes in a single layer on two sheet trays. Cover tightly with aluminum foil and cook in the oven for 15 minutes.
• After 15 minutes, remove the foil and continue to roast the potatoes until they begin to turn golden brown, around 30 minutes more.
• Remove both trays and stir in a teaspoon of garlic into each sheet tray until potatoes are well coated. Place the potatoes back in the oven and cook for another 10 minutes until they are deep golden brown and the garlic is fragrant (but not burnt). Cool to warm.
• For dressing combine all ingredients until well blended.
• Place warm potatoes in a large serving dish and pour enough dressing to coat.

ROASTED SALMON WITH HERBED YOGURT

Steps:

• Preheat oven to 450 degrees. Combine yogurt, mustard, dill, and parsley; season with salt and pepper. Place salmon, skin side down, on a rimmed baking sheet. Spread yogurt mixture on salmon.
• Roast until opaque throughout, 15 to 20 minutes (8 minutes for fillets). Sprinkle with dill sprigs and serve warm or at room temperature with lemon wedges.