Roasted Potatoes Recipes

OVEN ROASTED POTATOES

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
• Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

ROAST POTATOES

Steps:

• Preheat oven to 450 degrees F (250 degrees C).
• Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
• Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.

ROASTED SWEET POTATO QUICK BREAD

Steps:

• Preheat the oven to 325 degrees F. Grease an 8-by-4-inch baking dish with cooking spray.
• Beat the butter and the sugar in an electric mixer fitted with the whisk attachment on medium speed until it becomes light and fluffy, 3 to 5 minutes. Add the egg and mix until blended. Remove the bowl from the mixer and use a rubber spatula to gently fold in the roasted sweet potato.
• Add the flour, salt, ginger, baking soda, baking powder, cloves, orange zest and 1 teaspoon cinnamon and fold gently until just combined. Do not overmix or the bread will become tough.
• Transfer the batter to the baking dish in an even layer and place in the center of the oven. Bake until a toothpick or small paring knife inserted in the center comes out clean, about 55 minutes. Shut off the oven and let the bread sit in the oven 5 minutes more. Remove from the oven and cool at least 30 minutes before unmolding.
• Unmold the bread onto a serving platter. Bring the honey to a simmer in a small saucepan over medium heat until it froths and turns amber-brown, 2 to 3 minutes. Remove the pan from the heat, then add the orange juice and remaining 1/2 teaspoon cinnamon. Return to the heat and simmer 30 seconds to combine. Pour carefully over the top of the cooled bread.

ROASTED PARMESAN POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• To a large bowl, add the melted butter, olive oil, garlic powder, onion powder, smoked paprika, salt, some black pepper and 3 tablespoons of the Parmesan, then mix together. Add the potato slices and toss to coat.
• Coat 2 large baking sheets with cooking spray. Spread the potato slices in one layer on the prepared baking sheets. Sprinkle the potatoes with the remaining 1 tablespoon Parmesan and bake until the potatoes are tender, crisp and golden, 15 to 20 minutes. Transfer them to a serving dish and sprinkle with the parsley.

GARLIC ROASTED POTATOES

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.

ROSEMARY ROASTED POTATOES

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, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve.

ROASTED POTATOES

Steps:

• Preheat oven to 350 degrees. Place potatoes and garlic on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until dark golden brown, 30 to 45 minutes. During the last 5 minutes of roasting, increase the temperature to 500 degrees and sprinkle with rosemary. Remove from oven, and serve.

CRISPY ROASTED POTATOES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan.
• Place potatoes into a large bowl.
• Whisk oil, onion powder, garlic salt, pepper, and paprika together in a small bowl. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed.
• Bake in the preheated oven for 45 minutes. Stir. Continue to bake until potatoes are crispy brown and tender, 10 to 20 minutes.

EASY ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F. Mix dill weed, garlic powder, salt and pepper in small bowl. Set aside.
• Toss potatoes with oil in large bowl. Sprinkle seasoning mixture over potatoes; toss to coat.
• Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.
• Bake 40 minutes or until potatoes are tender and golden brown.

ADOBO ROASTED POTATOES

Steps:

• Heat the oven to 400 degrees and line a medium rimmed baking sheet with foil or parchment.
• Prepare the adobo seasoning: In a small bowl, combine 1½ teaspoons salt with the garlic powder, oregano, turmeric and pepper, and mix well with a fork.
• Put potatoes in a large bowl and randomly poke a few small holes in each with a fork. Pour in 2 tablespoons of the olive oil and toss potatoes well, then sprinkle with the adobo seasoning, and stir to combine. Pour in the remaining 1 tablespoon olive oil and toss a bit more to ensure the potatoes are evenly coated with spices.
• Transfer potatoes to the lined baking sheet in an even layer, being careful not to crowd the pan.
• Bake for 30 to 40 minutes, shaking the pan every 10 minutes or so. Potatoes are done when they pierce easily with a fork or the tip of a sharp knife. Taste and add more salt, if desired.

ULTIMATE ROAST POTATOES

Steps:

• Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.
• Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).
• Drop the potatoes into a large pan and pour in enough water to barely cover them.
• Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.
• Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it's really hot.
• Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.
• Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.
• Carefully put the potatoes into the hot fat - they will sizzle as they go in - then turn and roll them around so they are coated all over.
• Spread them in a single layer making sure they have plenty of room.
• Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
• Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.
• Scatter with Maldon salt and serve straight away.

ROAST WITH POTATOES

Steps:

• Preheat oven to 425 degrees. In a large saucepan, cover potatoes with water; bring to a boil, and add 1 teaspoon salt. Cook until potatoes are slightly soft on the outside, about 12 minutes. Drain; return to pan. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Shake pan to soften edges.
• Pour oil in a large roasting pan; place in oven. On a plate, mix together flour, dry mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Dredge beef in flour mixture, turning to coat all sides.
• Transfer potatoes to hot roasting pan; toss to coat. Place beef in center of pan; roll in oil, leaving fat side up. Roast until beef is 120 degrees. 40 to 45 minutes. Turn potatoes after 15 minutes of cooking.
• Remove potatoes and beef. Cover; let beef rest about 20 minutes before slicing thinly to allow temperature to reach 135 to 140 degrees for medium-rare.
• Place roasting pan over medium heat. Add broth; simmer, scraping bottom of pan, about 1 1/2 minutes. Serve sauce with beef and potatoes.

OVEN ROASTED POTATOES

Steps:

• Heat oven to 375 degrees.
• Place potatoes in a 13 x 9-inch baking dish.
• In small bowl, combine remaining ingredients.
• Pour mixture over potatoes and toss well.
• Bake for 55 to 60 minutes or until crisp, lightly browned and tender.
• Stir twice during baking.

BEST ROAST POTATOES EVER

Steps:

• Preheat the oven to 400 F, 200 C, gas mark 6; peel the potatoes and cut them into evenly sized halves or chunks.
• Put the potatoes into a large saucepan, cover with cold salted water and bring to the boil; drain the water off as soon as it comes to the boil - this step isn't to cook the potatoes: it heats them through so they start roasting more quickly - return the potatoes to the hot pan and dry them over the heat (it is important that the potatoes are dry for roasting, otherwise they are likely to stick to the baking tray).
• Slide a large baking tray into the oven to heat up for a few minutes, add the vegetable fat to the potatoes in the hot pan and let it melt; turn the potatoes in the melted fat until they are shiny and well coated, then tip them onto the hot baking tray.
• Place the tray in the oven for about 45 minutes; add the bay leaves, if using, 15 minutes into the cooking time; turn and baste the potatoes a few times during cooking.
• To serve, lift the potatoes from the baking tray with a slotted spoon, sprinkle with sea salt if desired: NOTE - if you are unable to serve the potatoes immediately, do not cover them (they'll loose their crispiness); instead keep them warm in the oven until you are ready.