Roastedcreamypotatoandonionsalad Recipes

ANN'S ROASTED POTATO SALAD

Steps:

• Preheat oven to 375 degrees F.
• Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs. Add potatoes and toss. Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool. When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup. Add enough oil to the drippings to measure 6 tablespoons of oil. Whisk the vinegar and mustard in a small bowl. Gradually add the oil and then mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at room temperature. Serve.

ROASTED POTATO SALAD WITH CRISPY ROSEMARY

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the potatoes in a single layer on a baking sheet and roast them until tender when pierced with the tip of a knife, 35 to 40 minutes.
• In a bowl that is large enough to hold the potatoes, whisk together the sherry vinegar, mustard, capers and brine, and cornichons and brine. Whisk in the olive oil. Taste for seasoning.
• Heat the canola oil in a medium skillet over medium heat. When it is hot, add the rosemary sprigs. They should bubble and froth slightly. Allow the rosemary to cook until its green color pales slightly and the needles become crispy, 2 to 3 minutes. Use a slotted spoon to remove them carefully from the oil and put them on a kitchen towel to drain. Season them with 1 teaspoon of the salt.
• Halve the warm potatoes and add them to the bowl containing the dressing. As you mix, lightly crush them with the tines of a fork. Season with the remaining 2 teaspoons of salt. Flake the crispy rosemary needles from the stems over the potatoes. Discard the stems. Serve immediately.

ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
• Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

ROASTED POTATO AND GARLIC SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
• Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
• Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
• Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
• Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
• Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
• Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.

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.

AMAZING OVEN ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Rinse and dry potatoes with a paper towel and transfer to a large bowl. Add olive oil, seasoned salt, salt, and black pepper; mix well. Spread potatoes on a baking sheet.
• Bake in preheated oven for 30 minutes, turning potatoes occasionally. Continue baking until potatoes are tender and golden brown, about 30 minutes more.

ROASTED POTATOES AND ONIONS

Steps:

• Preheat oven to 375.
• Spray a baking dish with cooking spray or grease lightly with olive oil.
• Put a layer of potatoes on the bottom of the dish, top with a layer of onion, sprinkle with garlic, drizzle 1 tablespoon of olive oil over it then season with salt and pepper.
• Repeat until all potatoes and onion are used.
• Bake about 35-40 minutes, or until potatoes are tender.

ROASTED RED POTATO SALAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread potato pieces onto a baking sheet and drizzle with olive oil.
• Roast in the preheated oven until tender, about 45 minutes; remove from oven and let cool at least 15 minutes.
• Place roasted potatoes into a large salad bowl and combine with hard-cooked eggs, celery, green onion, and bacon; stir in mayonnaise and season to taste with salt and black pepper. Cover and refrigerate for 1 hour to let flavors blend.

ROASTED POTATOES WITH RED ONIONS

Steps:

• Preheat the oven to 450°F Peel the potatoes, cut into quarters, and rinse with water.
• To ensure that the potatoes remain crisp, they should be completely dry before cooking.
• Place the butter and oil in a roasting pan and place in the oven to heat.
• When the butter has melted and is foaming, add the potatoes, red onions, garlic and rosemary.
• Toss well and then spread out in a single layer.
• Place the pan in the oven and roast for about 25 minutes until the potatoes are golden and tender when tested with a fork.
• Shake the pan from time to time to redistribute the potatoes.
• When they are cooked through, season with salt and pepper.
• Note: Salt the potatoes a few minutes before the end of cooking, as this will help them retain their shape.
• Enjoy!

ROASTED POTATO SALAD

Steps:

• Preheat oven to 450 degrees F.
• Cut potatoes into quarters, cover with water, salt the water, and bring to a simmer. Simmer until tender and drain, letting all the steam evaporate. When dry and cool, toss with 4 ounces extra-virgin olive oil and season with salt and pepper, to taste. Place in a single layer on a roasting pan and roast for 30 minutes until tender and golden brown. The potatoes will need to be stirred while roasting to insure all sides are nicely browned.
• While potatoes are roasting, "shave" the fennel using a mandoline or the slicing side of a box grater. Thinly slice celery stalks and tops. Reserve.
• Make the vinaigrette: In a large bowl, whisk together the Dijon mustard, vinegar, and salt, to taste. Gradually whisk in the remaining 4 ounces extra-virgin olive oil. Fold in fennel seeds and season with salt and pepper, to taste.
• Remove roasted potatoes from oven and allow to slightly cool. Add potatoes and their oil to the vinaigrette bowl. Top with shaved celery and fennel and toss.

ROASTED POTATOES AND ONIONS

Steps:

• Preheat oven to 425 degrees
• Add potatoes, onions, and spices to a glass casserole dish
• Pour on olive oil to coat well (I used the full 1/4 cup)
• Toss to combine
• Bake at 425 degrees for 50 - 60 minutes, checking to stir and flip every 15 - 20 minutes

HEALTHIER CREAMY POTATO SALAD

Steps:

• Put potatoes in a large saucepan with water to cover. Bring to a boil and cook, covered, until tender, 15 to 20 minutes. Drain; rinse with cold water. Let potatoes cool.
• Stir together yogurt, mayonnaise, mustard, salt, and pepper in a large bowl. Stir in cauliflower and fresh parsley. Add cooled potatoes; toss gently to coat. Chill, covered, at least 1 hour or up to 24 hours.

ORIGINAL RANCH ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Place potatoes in a 1-gallon-size Glad® Zipper Bag and add oil; seal bag. Toss to coat.
• Add Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and toss again until coated. Bake in ungreased baking pan for 30 to 35 minutes or until potatoes are brown and crisp.

ROASTED POTATO SALAD

Steps:

• To roast vegetables: Preheat oven to 400°.
• Wrap peeled garlic cloves together in foil with a few drops of olive oil and put in oven for the same time you will be roasting the peppers and potatoes, around 35 minutes.
• Cut potatoes in half and cut red peppers into half inch pieces.
• In a large bowl, toss potatoes, bell peppers and 3 TBS olive oil, along with salt and pepper to taste.
• Arrange potatoes and bell peppers in one layer, divided amongst 2 shallow baking pans.
• Roast in the middle and lower third of the oven, switching positions of the pans halfway through the roasting time, for a total of 35 minutes, or until potatoes are golden brown and tender.
• To make salad: After potatoes are done,remove pans from oven and immediately toss roasted potatoes and peppers with 2 TBS balsamic vinegar.
• Cool and remove garlic from foil.
• Squeeze cloves into a small bowl and mash with a fork with remaining 1/2 TBS olive oil and 1 TBS balsamic vinegar.
• Toss together with potatoes and peppers.
• Just before serving, add fresh basil.
• Serve at room temperature.
• Optional items you could add for a main dish meal: goat cheese, toasted pine nuts, grilled chicken, grilled tuna, etc.