DIJON ROASTED POTATOES
The Dijon mustard provides a slight tang that really kicks these potatoes to the next level! These are a family favorite at our house.
Provided by France C
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a roasting pan.
- Stir olive oil, Dijon mustard, garlic, thyme, rosemary, salt, and pepper together in a bowl; add potatoes and toss to coat. Transfer potatoes to prepared roasting pan.
- Roast in preheated oven, turning occasionally, until tender in the middle, 40 to 45 minutes.
Nutrition Facts : Calories 98.3 calories, Carbohydrate 8.6 g, Fat 6.8 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 1 g, Sodium 135.7 mg, Sugar 0.5 g
OVEN-ROASTED POTATOES
Provided by Jamie Oliver
Categories side-dish
Time 1h35m
Yield 2-3 potatoes per person
Number Of Ingredients 3
Steps:
- When roasting a joint such as a leg of lamb, place the meat directly on the oven rack in a preheated 425 degree oven. Place a wide roasting pan on the rack beneath the joint to catch all the fat and drippings.
- Peel the potatoes and place them, whole, in a large saucepan. Cover with cold water and bring to a boil. Simmer for about 5 minutes, then drain. Shake the potatoes roughly in the colander to bruise their sides.
- After the roast has been in the oven at least 20 minutes so that fat and drippings have started to collect in the pan, dump the parboiled potatoes into the drippings. Strip the leaves off one or two sprigs of fresh rosemary and toss them over the potatoes along with a sprinkle of salt and pepper. Shake the pan well to coat the potatoes in fat and drippings. Continue to cook, occasionally turning the lamb and shaking the potatoes, for at least another hour and up to about 90 minutes, until the roast is cooked and the potatoes are crisply golden-brown outside and tender inside.
EASILY THE BEST GARLIC HERB ROASTED POTATOES RECIPE BY TASTY
Here's what you need: russet potatoes, baking soda, salt, olive oil, garlic, fresh rosemary, black pepper, salt, pepper, fresh parsley leaf
Provided by Merle O'Neal
Categories Breakfast
Yield 5 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 716 calories, Carbohydrate 143 grams, Fat 11 grams, Fiber 12 grams, Protein 13 grams, Sugar 6 grams
HONEY-ROASTED RED POTATOES
Drizzled with honey, butter, and dry mustard, these quick and easy roasted red potatoes might just be your new favorite side dish.
Provided by luv2golfandcook
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking pan.
- Spread potatoes in a single layer in the baking pan and top with onion. Stir together melted butter, honey, dry mustard, salt, black pepper in a bowl. Drizzle mixture over potatoes; toss to coat.
- Roast in the preheated oven, stirring halfway through, until tender, about 35 minutes. Garnish with parsley sprigs.
Nutrition Facts : Calories 121.8 calories, Carbohydrate 19.2 g, Cholesterol 10.2 mg, Fat 4.4 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 2.5 g, Sodium 79 mg, Sugar 4.1 g
ROASTED HONEY DIJON POTATOES
This recipe is only for two servings, you may double if desired, add in some garlic powder or fresh minced garlic if desired ;-)
Provided by Kittencalrecipezazz
Categories Potato
Time 55m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 375 degrees.
- Mix together mustard, honey, oil and salt and pepper; add to the potatoes and onion slices.
- Pour the sauce over potato/onion then toss well coate.
- Place in a greased baking pan.
- Bake for 35-40 minutes or until potatoes are tender.
- Sprinkle fresh parsley over potatoes.
Nutrition Facts : Calories 459.5, Fat 28.5, SaturatedFat 3.9, Sodium 370, Carbohydrate 47.6, Fiber 6.7, Sugar 6.4, Protein 6.4
ROASTED CHICKEN AND POTATOES
Provided by Melissa d'Arabian : Food Network
Time 2h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Allow the chicken to rest at room temperature for 30 to 60 minutes.
- Preheat the oven to 425 degrees F.
- In a small bowl or mini prep, mix together the butter with the rosemary, thyme, garlic, salt, and pepper. Pat the chicken dry with paper towels, then rub the chicken all over with 3 tablespoons of the herbed butter. Cook's Note: Make sure chicken is dry. Slide some of the butter underneath the breast skin. Tie the chicken legs together with kitchen string.
- In a small roasting pan, pour in the white wine and place the chicken breast side down. Roast for 15 minutes. In a medium bowl, season the potatoes with salt, and pepper and drizzle with oil to coat. Remove the roasting pan from the oven. Remove the chicken to a plate turning it breast-side up. Brush the rest of the herbed butter on top of the chicken. Add the potatoes to the bottom of the pan and place the chicken on top.
- Lower the oven temperature to 325 degrees F, and return the chicken to the oven to finish roasting until an instant-read thermometer inserted in the thickest part of the inner thigh, not touching the bone, reaches 160 degrees F, about 1 hour more. Once done, remove the chicken to a carving board and let rest 10 minutes before carving. Remove the potatoes to a serving bowl.
- Return the roasting pan to the stovetop over high heat. Deglaze the pan with the lemon juice, scraping up the bits stuck to the bottom of the pan.
- To serve: Place slices of chicken on plate with potatoes and drizzle the pan sauce over both.
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