Twice Roasted Potatoes With Onion Herbs And Chilli Recipes

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.

SUNNY'S TWICE BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Prick each potato all over several times with a fork. Rub the oil on the potatoes and sprinkle the skin with salt and pepper. Place the prepared potatoes on a baking sheet and bake until the potatoes are fork tender, about 45 minutes. Allow to cool on the countertop before you handle.
• Lower the oven to 375 degrees F.
• Meanwhile, in a large bowl, combine the scallions, garlic, onion powder, dry mustard, 4 ounces cheese, cream cheese and 1 teaspoon salt.
• Slice a 1/4-inch "lid" off of each potato lengthwise. Using a spoon, scoop out the insides and leave about a 1/8-inch thick rim around the inside of the potato halves to keep them sturdy. To make things easier, slide a butter knife around the edges of the inside before scooping. Scrape the little bit of flesh still attached to the "lid" you sliced off and discard the leftover skin. Place the hollowed potatoes back on the baking sheet. Mash the potato flesh in a small bowl, and then add to the bowl with other ingredients. Mash together and slowly stir in the heavy cream. Taste and season with salt and pepper, if needed. Scoop this mixture back into the empty potato skins, sprinkle with the remaining 1 ounce cheese evenly over the tops and return the potatoes to the oven to bake until the tops are golden brown, 20 to 25 minutes. Remove and sprinkle with bacon bits, of using.

CRISP TWICE-ROASTED POTATOES

Steps:

• Preheat the oven to 375 degrees.
• Pierce the potatoes in several places and place on a baking sheet and roast until very tender, about 1 hour.
• While the potatoes are still hot,smash them lightly, one by one, with the bottom of a glass until they are about 1/2-inch thick.
• Lightly brush the top with olive oil and put back into the oven to roast again for about 45 minutes.
• Flip occasionally and brush the other side with olive oil.
• When they are brown and crisp, remove from the oven and sprinkle with salt and pepper and serve.
• If you would like to do this ahead of time, you can roast the small potatoes and lightly smash them, then let them cool to room temperature.
• They can now be refrigerated or frozen.
• If you freeze them, thaw slightly and then continue with the second baking in the oven as directed.

TWICE-BAKED POTATOES WITH CREAMY GREEN ONION SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange potatoes on a baking sheet.
• Bake potatoes in the preheated oven until tender, about 1 hour.
• Melt 2 tablespoons butter in small pot over medium heat. Add green onions; cook until soft, about 4 minutes. Stir in flour until well blended, about 1 minute. Pour in milk and 1/2 cup half-and-half gradually, stirring sauce constantly. Season with salt and cook until sauce is thickened, 10 to 15 minutes.
• Cut a slice from the top of each baked potato and scoop the pulp into a bowl. Mash pulp until no lumps remain. Add 1/4 cup half-and-half and 1 tablespoon butter; blend together with an electric mixer. Stir in 1/2 cup Parmesan cheese and pepper until fully combined.
• Fill baked potato skins with the mashed pulp mixture; make a well on top of each potato. Fill wells with onion sauce. Sprinkle 1/4 cup Parmesan cheese on top.
• Turn on the broiler. Return stuffed potatoes to the oven and broil until golden brown; about 15 minutes.

TWICE-ROASTED POTATOES WITH ONION, HERBS AND CHILLI

Steps:

• Preheat the oven to 200 degrees C.Prick the potatoes all over with a fork and place on a baking tray and roast for 1 hour until cooked.
• When they are cool enough to handle,tear the potatoes into 3 cm chunks.Return the chunks to the baking tray and scatter with the onion,herbs chilli flakes and garlic.
• Drizzle with the oil and toss well to combine.Dot with the pieces of butter and season with plenty of sea salt and ground black pepper.
• Roast on the top shelf for 15-20 mins,turning regularly,until crisp and golden.