TOMATO-GLAZED ROASTED POTATOES
This colourful site dish or snack will cheer you up after a long working day.
Provided by ranya1970
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat oven to 200°C.
- Cut each potato into 4-6 wedges.
- Drop a teaspoon oliven oil in the ceramic dish and butter the dish.
- Arrange the potato wedges in single layer on the ceramic dish.
- In a little bowl stir together tomato paste and tablespoon oliven oil.
- Peel and smash garlic cloves. Stir in the smashed garlic cloves and mix well.
- Brush the tomato-garlic paste over the potato wedges. Season.
- Roast in oven until golden and crisp, about 40 minutes.
- Transfer to platter and serve.
TOMATO ROAST POTATOES
Make and share this Tomato Roast Potatoes recipe from Food.com.
Provided by Chloe and Hopes Mom
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a roasting pan, toss the potatoes with all the ingredients - except the stock. I prefer to set them aside for a little bit to 'marinade' them so the flavors get absorbed but if you're in a hurry, don't worry about it. They'll still be delicious.
- Add enough stock to the pan so that they are 1/2 covered. Cover the pan with aluminum foil and bake them for about 40 minutes at 350°F Check that they are tender. If they're still hard, bake for another 20 minutes. If you need more liquid, add more stock but just enough to cover the bottom so they don't stick to the pan. when they are almost done, increase the oven temperature to about 400°F Remove the foil and bake them uncovered for another 20-30 minutes so they get a nice red-brown color.
- Susie's Shortcut: When I make these, I par-boil the potatoes for 10 minutes in plain water with a cube or two of chicken base. After they drain and cool down a bit, I toss them with the ingredients and then bake, uncovered, using just enough stock to cover the bottom of the pan. This way, it only takes about 30 minutes to finish the dish.
Nutrition Facts : Calories 933.2, Fat 57.5, SaturatedFat 8.4, Cholesterol 7.2, Sodium 513.3, Carbohydrate 92.5, Fiber 11.2, Sugar 9.8, Protein 15.8
ROASTED POTATOES AND TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
- Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos
Nutrition Facts : Calories 196 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 134 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Protein 4 grams, Sugar 4 grams
PAN ROASTED SALMON STEAKS WITH SHERRY VINEGAR-HONEY GLAZE AND SPICY TOMATO RELISH AND PARSLEYED POTATOES
Steps:
- For the Spicy Tomato Relish: Combine all ingredients in a medium bowl and let rest at room temperature for 30 minutes. For the Salmon: In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey and ancho chile powder and season to taste with salt and pepper. Let rest at room temperature for 30 minutes. Heat the tablespoon of oil in a medium saute pan until almost smoking. Brush the salmon on both sides with the glaze. Place in the pan and cook until lightly golden brown. Place in the oven and continue cooking for 5 to 6 minutes for medium doneness. Remove from the oven brush again with the glaze. For the Potatoes: Melt the butter over medium heat in a large saute pan. Add the potatoes and toss to coat with the butter, let cook 5 minutes. Add the parsley and season with salt and pepper to taste.;
WHISKEY-GLAZED SALMON WITH SALT-CRUSTED POTATOES
The savory snap of baby potatoes crusted in salt is just what you want with the subtle sweetness of this fish's glaze. The fish and the potatoes cook and come together at the same time in this fast meal. To achieve silky salmon without turning on the oven, gently cook it in a shallow pool of sauce that thickens to a syrup as it simmers. The potatoes, prepared using a technique from the Canary Islands, simply boil in generously salted water, then finish cooking with a splash of the liquid. When it evaporates, the salt that remains crusts onto the spuds. Shaking the pan vigorously helps the salt coat the potatoes evenly and sheds excess crystals. Serve with a salad or, after the glaze is scraped onto the fish, throw baby spinach into the still-hot skillet and stir to just wilt.
Provided by Genevieve Ko
Categories dinner, weeknight, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Make the potatoes: The potatoes should all be the same small size, about 1 inch in diameter, so cut any larger ones in halves or quarters. Place in a large saucepan with 4 cups water and add the salt. Bring to boil over high heat, then continue boiling until a paring knife slides through a potato easily, about 15 minutes.
- About 5 minutes before the potatoes are tender, start the salmon: Combine the sugar, whiskey and Worcestershire sauce in a large skillet, and bring to a boil over medium-high heat, stirring to dissolve the sugar. Season the salmon with salt and pepper, then add to the skillet skin side down (or the flat side if the fillets are skinless). Reduce the heat to medium-low and simmer until the salmon becomes opaque about halfway up the sides, about 5 minutes.
- Meanwhile, carefully tip the saucepan into the sink to pour out all but about 1/4 cup cooking water, keeping the potatoes in the pan. Return the saucepan to the stove with the potatoes and a thin layer of cooking water at the bottom, and set over high heat. Cook, shaking the pan often, until the liquid evaporates and the potatoes are crusted in a fine film of salt, about 5 minutes. The pan should be extremely dry and coated in salt and the potatoes will sound crackly when shaken.
- Flip the salmon and continue cooking until just opaque from top to bottom and a paring knife slides through with almost no resistance, about 5 minutes longer. If you started with a 1-inch-thick fillet, this will be medium-rare. The timing will vary depending on the thickness of your fish and your preferred doneness. If you'd like, use tongs to peel off and discard the skin if there is any. The glaze should have thickened and be syrupy.
- Divide the potatoes and salmon among serving plates and drizzle any glaze from the pan over the fish.
ROASTED POTATOES WITH TOMATOES, BASIL, AND GARLIC
Simple and light. The roasted tomato gives a light and tangy flavor which balances with the starchiness of the potatoes. Use a red or yellow potato for best flavor. Garlic, fresh basil, and a hint of rosemary add to the aroma. My girlfriend loves this as a side with chicken or pork.
Provided by MYAGIKUN
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary.
- Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.
Nutrition Facts : Calories 136.4 calories, Carbohydrate 19.9 g, Fat 5.3 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 9.4 mg, Sugar 2.2 g
ROASTED EGGPLANT WITH HARISSA POTATOES AND TOMATOES
Make and share this Roasted Eggplant With Harissa Potatoes and Tomatoes recipe from Food.com.
Provided by Mia in Germany
Categories One Dish Meal
Time 35m
Yield 2 , 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 420 degrees F.
- Peel eggplant and slice into 1/3 inch thick slices.
- Sprinkle with salt and let sit while you skin and cube the potatoes (about 1/2 inch cubes).
- Place a non-stick sheet or paper on a baking tray, pat eggplant slices dry and brush both sides of each slice with olive oil. Layer on baking tray and put in the oven for about 15 minutes. Watch them, they might take longer or shorter. They should not become mushy but just look and feel done and smell a little caramelized.
- In a skillet, heat 1 tablespoon olive oil, add potatoes and season with salt to taste.
- Fry potatoes until crisp and done, about 15 minutes.
- Stir together water, tomato paste and harissa, pour over potatoes and heat through.
- Remove skillet from heat.
- Chop the tomatoes into 1/2 inch cubes.
- Get eggplant slices out of the oven, divide on two plates.
- Top the eggplant slices with potatoes.
- Top potatoes with chopped tomatoes.
- Serve immediately.
ROAST CHICKEN WITH GREEN GARLIC, HERBS AND POTATOES
Green garlic has a distinct green, grassy garlicky character that is pungent but not overpowering. After an initial peeling of the outer layer, both green and white parts of the stalk can be used, and if you cannot find green garlic, a combination of scallion and garlic chives will make for a reasonable substitute. Roasting the potatoes under the chicken means they catch the infused drippings, ensuring big flavor in this simple yet complete dinner.
Provided by David Tanis
Categories dinner, poultry, vegetables, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Season chicken inside and out with salt and pepper.
- Bring a large pot of well-salted water to a boil. Peel the potatoes, cut them in half, then cut halves into 2 or 3 thick wedges. Boil potatoes for about 5 minutes, until barely done, then drain and cool.
- As potatoes cool, peel outer layer of garlic stalks and cut off roots. Slice both tender white and green parts crosswise into thin rings, then sprinkle with salt and roughly chop to resemble "minced." (You should have about 1 cup of chopped alliums, whether you use green garlic, or a combination of scallions and chives.) Transfer chopped garlic to a dish and cover with olive oil.
- Heat oven to 375 degrees. Arrange potatoes on the bottom of a 9-by-13-inch baking dish. Set the seasoned chicken on top of the potatoes. Tip the chicken up and transfer the garlic-oil mixture into the bird's cavity, then place breast side down, with potatoes surrounding.
- Take a generous handful of herb sprigs (stem-on) and stuff into the cavity.
- Roast, uncovered, for about 1 hour until chicken is nicely browned and thigh juices run clear when probed with a paring knife. Remove chicken, tipping the inside juices onto the potatoes, and keep warm on a plate.
- Raise oven temperature to 425 degrees. Using a spatula, move the potatoes around the roasting pan, allowing juices to coat potatoes well. Return to oven to brown potatoes. Baste potatoes every 5 minutes for 15 minutes, or until potatoes are golden. Sprinkle with parsley. Carve bird and serve.
BALSAMIC GLAZED ROASTED POTATO SALAD
Super easy, delicious and reheats well! This (loosely inspired by German potato salad) recipe is tasty hot or cold and great for outdoor dining - no mayo to worry about keeping cold. Also, you can switch it up and play with different flavor combinations by swapping the vinegar, herbs, and spices. Enjoy!
Provided by MOONANGEL
Categories Salad Potato Salad Recipes No Mayo
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Whisk olive oil, 3 tablespoons balsamic vinegar, honey, paprika, garlic, salt, and black pepper together in a large bowl. Stir potatoes, mushrooms, and sweet onion into vinegar mixture; toss to coat. Spread vegetables over prepared baking sheet.
- Bake in preheated oven until potatoes are easily pierced with a fork, 30 to 40 minutes.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble bacon.
- Transfer potato mixture to a large bowl and toss with bacon, green onions, parsley, and remaining 2 tablespoons balsamic vinegar.
Nutrition Facts : Calories 234.2 calories, Carbohydrate 27.8 g, Cholesterol 4.8 mg, Fat 12.5 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.4 g, Sodium 72.3 mg, Sugar 5 g
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